Chef Ming Tsai

Fun to make & delicious to eat. Go try this Bang Bang Chicken! Ingredient List 2 large boneless, skinless chicken breasts ¼ cup sesame paste (or substitute tahini or peanut butter thinned with hot water) 1 tsp crushed sichuan peppercorns (toast 2 tbsp whole peppercorns in a dry pan until smoking, then crush with rolling pin) 1 tsp chili oil (add more if you want it spicier) 3 tbsp soy sauce 1/4 cup Chinese black vinegar 2 tbsp toasted sesame oil 2 tsp ground sesame seeds 3 scallions, (sliced, greens and whites separated) 3 cloves garlic, minced 3 tbsp ginger, minced 1 bag watercress (or spinach) ¼ cup cilantro, de-stemmed and chopped Kosher salt and freshly ground black pepper Instructions 1) Roast Chicken: Preheat oven to 450° F. Coat all sides of the chicken liberally with olive oil, S&P. Then place chicken in a roasting pan or oven safe skillet. Roast until a thermometer inserted into the thickest part of the breast reads 155° F. Pull from oven and let chicken rest until the internal temperature carries over to 165° F. 2) Place chicken on a cutting board and pound with a rolling pin, this will cause the chicken to naturally shred. Set aside. 3) In a large bowl, combine sesame paste, peppercorns, chili oil, soy sauce, vinegar, sesame oil, scallion whites, ground sesame seeds, garlic, and ginger. Whisk to combine. Season with S&P to taste. 4) Add shredded chicken to the bowl. Use your hands to toss together chicken with vinaigrette, coat well. 5) Lay watercress down on a large platter, top with bang bang chicken. Garnish with scallion greens, cilantro, sesame seeds and chili oil. Enjoy! #chickenrecipe #asianrecipe #chinesefood #chickendinner #chineserecipe

Instant *upgraded* Ramen 🍜 Ingredient List 1 package Instant ramen (Choose one with chili oil and sauce, we used Samyang Hot Pepper JjaJang Ramen) 2 small heads bok choy, sliced into 1 inch pieces 2 scallions, sliced 20 oz of water 2 eggs Kosher salt and freshly ground black pepper Instructions 1) In a medium saucepan, heat chili oil (if your ramen did not include oil, use 1 tbsp chili or neutral oil). 2) Add scallions and bok choy, sweat down. 3) Add 20 oz of water, bring to a boil, then add noodles. Cook for about 3 minutes. 4) Once the noodles have softened, crack two eggs directly into your pot so they sit on top of your noodles. Season eggs with S&P. Cover with a lid to cook eggs. 5) Once eggs have cooked (2-3 minutes), mix in the provided sauce packet. 6) Transfer your soup to a large bowl, garnish with chili flakes. If your ramen does not include garnish, use chili flakes or toasted sesame seeds. ENJOY! #instantramen #ramennoodles #ramenrecipe #asianrecipe

All you need is hot water to open a jar! #cheftip #chefhack #chefhacks #cheftips #CookingHacks

How I break down cilantro! #cilantro #cheftip #cheftips #chefhacks

How to make rice have a little more flavor! #cheftip #cheftips #cookingtips #CookingHacks

Here’s your sign to use scallion pancakes to make your next sandwich! Ingredient List 4 scallion pancakes (we used Hunsty Scallion Pancakes, you can find these at an Asian market) Dijon Mayonnaise 1 large tomato, sliced lengthwise ⅛ inch thick ½ pound deli-style sliced turkey 1 small head iceberg lettuce Pickle coins (grillo pickles are our favorite) 8 slices cooked bacon Neutral oil (grapeseed) Kosher salt and freshly ground black pepper Instructions 1) Heat oil in a sauté pan (or on a griddle), cook scallion pancakes on both sides until crispy and GBD. 2) Remove from heat to build your sandwiches. Spread dijon mustard on one half of your pancake and mayonnaise on the other. 3) On the side you spread your dijon, layer with 2 tomato slices (season with S&P), 2-3 slices of turkey, a few leaves of iceberg lettuce, pickles and 2 slices of crispy bacon. 4) Fold your sandwich in half like a taco and ENJOY! #scallionpancake #asianfood #chinesefood #cheftips

Calling all rice lovers, this one's for you! INGREDIENTS⁠ 1 cup Red Plum Sweet Rice (soaked for 24 hours at room temperature, strained and rinsed)⁠ Black lychee tea (or any other fragrant black tea to flavor your water)⁠ 2 tbsp of fat from coconut milk⁠ 2 tbsp honey ⁠ 1/2 cup 5 spice cashews (rough chopped, see 5 spiced walnuts for recipe or substitute any toasted or candied nut)⁠ 2 tbsp vegan butter (or regular butter) ⁠ 2 tbsp ginger, minced ⁠ 1 orange (zest, segments, and juice separated)⁠ ¼ cup Grand marnier⁠ Kosher salt ⁠ ⁠ INSTRUCTIONS⁠ Coconut Sticky Rice: ⁠ 1) Using a traditional stovetop rice steamer, add water and tea leaves to the pot that you will use to steam your rice (this will add fragrance and flavor to your rice). ⁠ 2) Transfer soaked rice to a steamer basket lined with a banana leaf or cheesecloth. Spread evenly (about ¼ inch thick). Steam 1 hour. ⁠ 2) Transfer cooked rice to a bowl, add 2 tbsp of fat from the top of the coconut milk, 2 tbsp honey, and ¼ cup nuts. Mix to combine and season with salt to taste.⁠ 3) Push rice down to form to the bowl, let sit for about 5 minutes. ⁠ 4) Place a large plate over the top of the bowl and flip over to release the rice mold onto the plate. ⁠ ⁠ Orange Flambé Sauce: ⁠ 1) Melt butter in a sauté pan over medium heat. Add ginger and orange zest, cook 2-3 minutes. Season with salt. ⁠ 2) Add orange segments and juice. ⁠ 3) When adding the Grand Marnier note that this will cause your mixture to set alight briefly (or flambé). Let the alcohol cook off for about 1 minute and then carefully pour your sauce over your rice mold.⁠ 4) Garnish with the remaining nuts. ENJOY! ⁠ ⁠ #stickyrice #chineserecipes #asianrecipe #ricerecipe #flambe

You can use dumpling mix for more than just dumplings! ⁠ INGREDIENTS: Tostadas⁠ - 1 package Dumpling Wrappers⁠ - Cheddar cheese⁠ - Leftover Dumpling Filling (see recipe below) ⁠ - Neutral oil⁠ - Kosher salt and freshly ground black pepper⁠ ⁠ INSTRUCTIONS⁠ 1) Have a small bowl of water and spoon ready on your workstation. ⁠ 2) Lay out your dumpling wrapper on a dry surface. Place about 1 tbsp of cheddar cheese in the center of each dumpling wrapper. ⁠ 3) Using a spoon, place about 1 ½ tbsp of your dumpling filling on top of the cheese. Wet the back of your spoon with water. Using the back of your spoon spread the dumpling filling gently over the cheese to the edges of your wrapper. Repeat to make the desired amount of tostadas. ⁠ 4) Add about ⅛ of an inch of neutral oil in a cast iron skillet over medium-high heat. Once hot, place tostadas wrapper side down until GBD (golden brown and delicious). Flip over to cook chicken and melt cheese. Once cooked, place on a paper towel lined plate to drain excess oil. Repeat until all tostadas are cooked. ⁠ 5) To serve, place tostadas over greens and ENJOY! ⁠ ⁠ INGREDIENTS: Dumplings⁠ - 1 pound of ground chicken⁠ - 1 ½ cups shredded carrots⁠ - 6 scallions, sliced greens and whites⁠ - 4 tbsp fish sauce⁠ - ¼ cup ripped thai basil (smack the basil to release flavor before ripping) ⁠ - Freshly ground black pepper to taste⁠ ⁠ 1) In a large bowl mix all ingredients together. ⁠ ⁠ Pro Tip: To test the flavor of your filling, take about a tsp of your filling and microwave it until it is cooked through. Taste and adjust the seasoning to your liking. ⁠ #tostadas #tostada #asianrecipe #eastmeetswest ⁠