Category Archives: Chinese

Popcorn Chicken with Basil and Sage leaves

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My apologies for not including step by step photos. But I figured a recipe post with 2 photos is better than no recipe post at all. A couple weeks ago I had tried popcorn chicken with basil from a bubble tea café in San Jose, CA.. So I attempted to make it at home and I would say it came out pretty well.

This dish is a nice snack (or appetizer) to make, and after frying some marinated chicken I used the same oil to fry some fresh chili pepper, basil and sage leaves. We have a plentiful bounty of basil and sage in our backyard so it was nice to use some up in this recipe. It also gives a nice flavor and aroma to the chicken.

This also cost me $1 to make the entire dish. I bought chicken drumsticks (5 for $1), skinned them and cut them into cubes.

Popcorn Chicken with Basil and Sage

Ingredients:

  • 1 lb. chicken, skinned and cut into small cubes (I used drumsticks but you can use thighs or breasts)
  • 1/4 cup soy sauce
  • 1/2 tsp. 5 spice powder
  • 1/2 tsp. white pepper
  • 1 tsp. sesame oil
  • 1 tsp. fish sauce
  • cornstarch (for dredging chicken with)
  • handful of basil leaves
  • handful of sage leaves
  • 1 red chili pepper, sliced into thin slivers
  • oil for pan-frying
  • Salt

Directions:

1) Marinate the cubed chicken with soy sauce, 5 spice, white pepper, sesame oil and fish sauce for at least 30 minutes.

2) Wash the sage and basil leaves and pat dry with paper towel (to avoid splattering when frying in oil later). Cut chili pepper lengthwise and remove seeds. Slice into thin slivers.

3) In a large pan, heat up enough oil to pan fry the chicken with (so the chicken is half covered in oil) on medium high. As oil is heating up, pour some flour into a large dish and dredge chicken until it is completely coated with flour. Place chicken pieces (piece by piece) into the oil. Fry until bottom is golden brown then flip and cook until other side is golden brown (approx. 4-5 min. per side). Place cooked chicken in a large serving bowl. Heat may need to be changed back and forth, between medium and medium high to prevent smoking or burning of chicken.

4) After chicken is cooked, place chili pepper, basil and sage leaves in pan. Cook until leaves turn dark green and crispy. Put pepper and leaves into dish with chicken, toss with salt to taste. Serve with Thai sweet chili sauce for dipping.

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Garlic Eggplant Stir Fry

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I haven’t been back to the blog for a few months now, I’ve had a few reasons. One of them was, if I stepped one foot into the kitchen I’d have a toddler clinging desperately on my leg, not letting go unless I stopped doing whatever I did and left the kitchen. If I ignored her for even 2 minutes, she’d have the amazing ability to vomit all over herself and the carpet. She insists on ‘helping’ me cook, so you can say I’ve had a difficult time cooking anything substantial for meals, stirring a one pot meal with one hand, holding a toddler with another.

Now that I’ve used the word ‘vomit’ in my first paragraph, that will whet your appetites while I give you the recipe for stir fried eggplant. I’ve been craving eggplant for weeks now and this one is pretty easy. Most stir fry recipes are 80% prep and 20% actual cooking, so maybe some of the steps can even be done ahead of time.

Also, if you would like this recipe to be vegetarian, just opt out the minced pork for tofu. It’s equally as delicious.

Garlic Eggplant Stir Fry

(serves 4)

Ingredients:

  • 1 large eggplant, cut into small cubes (1/2 inch thick)
  • 2 tsp. salt
  • 3 cloves garlic, minced
  • 6 oz. ground pork*
  • 2 Tbsp. corn or canola oil
  • 2 Tbsp. scallions, chopped

Ingredients for Sauce:

  • 1 cup chicken broth
  • 1 Tbsp. oyster sauce
  • 1 tsp. soy sauce
  • splash of sesame oil
  • 1 tsp. sesame seeds
  • 1 tsp. cornstarch

*For vegetarian dish, substitute with firm tofu chunks.

Directions:

1) In a large bowl, dissolve salt in cold water. Add eggplant and soak for 15 minutes. Drain on paper towels and set aside.

2) In a small bowl, mix all the ingredients for the sauce together, set aside.

3) In a wok (or non stick skillet), heat oil on medium high heat. Add the minced garlic and sauté for 15-20 seconds, then add ground pork, stirring quickly to break up the pieces, for 2 minutes. Add eggplant and stir fry for another 4-5 minutes. Pour on sauce and stir until thickened.  Top with scallions and serve.

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