Tag Archives: Scallions

Recipe: Duck Congee

Duck Congee was on a regular food rotation in our house growing up.  I have always loved it. My mother would make it whenever we had left over Peking Duck and I would always end up eating the majority of it, much to my little brother and sister’s dismay.  As you can see, I’ve always had a big appetite.  This past weekend we were in Long Island and my mom hooked me up with some left over roast duck.  This is serious comfort food, it’s warm, filling, and so tasty since the duck flavor infuses the rice stew.

Ingredients

Short grain rice


Canola oil

Roast duck – we used about half a duck (just pick some prepared roast duck at a Chinese restaurant)

Bok Choy

Scallions

Salt

White pepper

2 garlic cloves

Instructions

Use a cup and a half of rice.  Rinse thoroughly.

Use a large sauce pot, put in rice and 1 tablespoon of canola oil.  Add a lot of water, we filled the pot halfway up with water.  Start with medium high heat, when water boils reduce heat to low.  Cook the rice for about 20 – 25 minutes.

Add duck.  Cook for another 25 minutes.

In the meantime, clean and wash bok choy.  Chop finely, should have about 2 cups of chopped bok choy.  Mince two garlic cloves.  Use a saute pan, add some oil, add the garlic.  After two minutes, make sure not to burn the garlic.  Add the bok choy, saute for 5 minutes.  Add in to duck congee and mix.

At this point, you will want to add salt and white pepper to taste.  Serve with chopped scallions.  Enjoy!

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Recipe: Cold Sesame Noodles (Warning: You will become addicted to these)

Okay think about the sesame noodles you get at Chinese take out places. The noodles I’m going to tell you how to make are about 1000 times better than those.  With these noodles. you might not be wowed at the first bite. But keep eating and you’ll see, they’re kind of ninja like in how they sneak up on you and then all you want to do is keep eating them.  You won’t stop until you’ve stuffed every last bit of noodle into your mouth.  And then you’ll want more.

Cold Sesame Noodles (recipe courtesy of my mother, one of the greatest cooks of all time)

Dried Chinese Noodles

Kikkoman Soy Sauce

White Vinegar

Sesame Oil

Scallions (1 piece or more depending how much you’re making)

Sriracha (only for those who can take it)

Cooking Instructions:

Boil water for noodles.  Just like you’re making pasta, have enough water to cover the top of how ever much noodles you’re making.  Once water boils, take a handful of noodles (again adjust to your preferred amount) and throw them in the water.

Turn heat to medium high.  Stir the noodles around, make sure you’re separating them in the water so they don’t stick together.  Let noodles cook for approximately 8 – 10 minutes.  Check around that time to see if the texture is right.  Should be a little chewy, and not too mushy.

Drain noodles in a colander. Rinse noodles with cold water.  Stash noodles in fridge to cool. Can be made a few days ahead of time.

When noodles are sufficiently cold enough, take them out. You can dress them now.  Start with the sesame oil first.  Drizzle oil onto noodles, making sure you’re not drenching the noodles but just about coating them.  Mix the noodles around (I like to use chopsticks, they seem the easiest tool to use to mix the noodles around) Then drizzle the noodles with the soy sauce.  Again, don’t drench them but use enough soy sauce so that the noodles are a nice brown color.  Pour 1 – 2 capfuls of the white vinegar onto the noodles. Mix.  Taste.  If you like it saltier, add more soy sauce. If you want more tang, add more vinegar.  But ideally you should have a nice balance of salt and a slight tang to the noodles.

Chop up 1/2 – 1 stem of scallions. Mix them into the noodles.

Add the Sriracha. The Sriracha really kicks up the flavor of the noodles so I highly suggest it.

Voila! Dive in!

Just a note. If you put the dressed noodles in the fridge, just make sure to add more of the 3 sauces whenever you’re ready to eat them again because the noodles tend to soak up the sauce.

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