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Friday, July 21, 2017

Vietnamese Roasted Chicken | Simple Salad | Cơm Gà Rô Ti

Ingredients & Cooking Directions for Gà Rô Ti (Vietnamese roasted chicken) with simple salad and dipping sauce

Kitchen Equipment used in this Video

Square plate:   
Induction cooker:   
Cooking gloves:  
Clear bowls:   
Plastic storage bag:
Cooling rack:
Long chopsticks:  
Wooden spoons:

Servings: 2

Prepare the chicken

2 whole chicken legs (drumsticks and thighs), bone-in

1. To make the marinade, add in five spice powder, soy sauce, honey, sugar, salt, pepper, mushroom seasoning, garlic, onion and oil into a bowl mixing until combined.
2. Add chicken into a sealable plastic bag and pour in the marinade. 
3. Seal the bag and move the chicken inside the bag to coat the chicken with the marinade, making sure to massage the chicken all over the meat and skin. 
4. Marinate chicken in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.
5. Preheat oven for 350 degrees Fahrenheit and place oven rack in the middle of oven.
6. Place small rack on top of oven pan and put the marinated chicken on top of small rack. Pour the remaining marinade over chicken. 
7. Carefully slide pan into oven and roast the chicken for 25 minutes on one side. Flip the chicken over and roast for 20 minutes on the other side or until the internal temperature reaches 165 degrees Fahrenheit or until the juices run clear when you pierce the chicken (the juices should be clear and not bloody).
8. Brush melted butter on chicken skin and broil chicken for 5 minutes or until skin is golden brown.
9. Allow chicken to rest for 5 minutes before serving.

Make the salad

1 tablespoon water

1. For the dressing, add lime juice, salt, pepper, sugar, water, olive oil and onions to a bowl and mix well. 
2. Allow onions to marinate in dressing for about 5 minutes. 
3. In a large bowl, add in lettuce, cucumbers and tomatoes and toss with dressing.


1. Turn stove on medium heat and add oil. When oil gets hot add onions in mixing it up with oil until sizzle and remove from heat.  
2. To serve, add steamed rice and chicken to a plate and spoon green onion oil on top of chicken and rice. Serve chicken and rice with dipping sauce and salad.


Vietnamese Chicken Curry | Cách nấu Cà Ri Gà | Cari Ga Banh Mi

Ingredients & Cooking Directions for Cà Ri Gà - Vietnamese Chicken Curry

Kitchen Equipment used in this Video

Cooking gloves:  
Clear bowls:  
Long chopsticks:
Cutting board:
Vegetable peeler:
Crinkle knife:
Black plate:

Estimated Servings: 5-6

Marinate chicken

2 pounds chicken, cut into pieces

1. In a bowl, add in the marinade ingredients, mix to combine and coat the chicken pieces with the marinade.
2. Once the chicken is coated with the marinade, cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.

Prep vegetables

1. Peel and cut potatoes and carrots cutting them into 1 ½-inch chunks.
2. Turn your stove on high heat, pour in the oil and add the potatoes. Fry the potatoes for 10 minutes moving them around the pan to cook them on all sides until they turn golden brown.
3. Transfer potatoes to a plate and set aside.

Assemble dish

1. Turn your stove on medium high heat and pour the oil into a medium size pot. When the oil gets hot, add in the onions and stir fry them for about 30 seconds or until fragrant. Move the onions to one side of the pot.
2. Add in the marinated chicken to the pot and cook it for about 10 minutes turning the chicken pieces to cook them on all sides.
3. Pour in water and scrape the drippings from the bottom of the pot.
4. Add in the coconut cream, carrots and fried potatoes into the pot and cover it with a lid.
5. When it comes to a boil, turn the heat down to low and allow the curry to simmer for about 10-15 minutes or until the carrots are fork tender, the chicken is fully cooked and the broth has thickened. Taste the curry broth and adjust seasonings as needed.
6. Transfer chicken curry to a bowl and garnish with cilantro. Serve with toasted French bread.


Friday, June 16, 2017

Chicken Chow Mein

Ingredients & Cooking Directions for Chicken Chow Mein

Kitchen Equipment used in this Video

Oval serving plate:  
Square plate:  
Paper towels:  
Cutting board:  
Clear bowls:  
Long chopsticks:  
Wooden spoon:  
Small whisk:

Estimated Servings: 4


1 pound chicken, cut into pieces

1. To make marinade, add all the ingredients listed above, except for chicken and oil, into a bowl and whisk to combine.
2. Pour marinade over chicken, mix to coat chicken with marinade, and allow to marinate chicken for 10 minutes at room temperature.
3. Turn stove on high and oil to wok or frying pan.
4. When oil is hot, place chicken in the wok in a layer. Cook chicken for about 2-3 minutes on each side or until lightly golden brown. Be careful not to overcook the chicken. Transfer chicken on a plate and set aside.

8 cups water
1 pound chow mein noodles

1. Bring water to a boil and cook the noodles until slightly al dente according to the directions on the package.
2. Rinse and drain noodles. Set aside.


1 tablespoon minced garlic
1 teaspoon minced ginger
1 cup shredded cabbage
1 cup shredded carrot
1 cup sliced celery
1 cup sliced red bell pepper

1. Turn stove on high heat and add oil to a wok.
2. When oil gets hot, add in ginger, garlic and chili flakes stir frying them for a few seconds until fragrant.
3. Add in the vegetables stir frying for 2-3 minutes until cooked but still has a slight crunch.
4. Transfer to plate and set aside.

Stir fry sauce

Add sauce ingredients in a bowl and whisk until sugar is completely dissolved.


1 cup bean sprouts
2 scallions, cut into 2 inch pieces

1. Turn stove on high and add in oil.
2. When oil is hot, add in cooked noodles, chicken, vegetables, and stir fry sauce.
3. Stir fry all ingredients for 2-3 minutes until they are coated with the sauce and chicken and noodles are fully cooked.
4. Add in bean sprouts and green onions and toss it up with the rest of ingredients.
5. Transfer to plate and top with black pepper. Serve immediately.


Thursday, May 25, 2017

Thịt Kho Tàu / Caramelized Pork and Eggs

Ingredients & Cooking Directions for Thịt Kho Tàu - Caramelized Pork and Eggs

Kitchen Equipment used in this Video

Induction Cooker: 
Cooking gloves:
Clear bowls: 
Square plate: 
Long chopsticks:

Estimated Servings: 4-5

Marinate the pork

2 pounds pork shoulder, cubed into 2 inch pieces
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon minced red onions

1. In a large bowl, add the ingredients listed above, mix it up, and cover the bowl with plastic wrap.
2. Marinate the pork in the refrigerator for 1 hour.

Assemble the dish

1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon chopped red onions
2 cups water
¼ cup chopped green onions

1. Turn your stove on medium high heat and pour oil into a large pot.
2. When oil is hot, add in the ginger, garlic, and onion stir frying them until fragrant.
3. Add the marinated pork coating it with the ginger, garlic and onion browning the pork on all sides.
4. Pour in coco soda, water and add the eggs making sure to submerge them in the liquid distributing them evenly throughout the pot. Then turn the stove down to medium low, and allow to simmer while you make the caramel.
5. To make the caramel pour a small ladle of the liquid from the pork and eggs in a small pot. Add in the sugar and turn stove on medium. Continuously stir the sugar in the liquid until it turns into a golden-brown caramel. Pour the caramel into the pot of pork and eggs.
6. When the pork and eggs comes to a boil, skim the foam off the top of the liquid, turn stove down to low, cover the pot with a lid, and braise the pork and eggs for about 45 minutes or until the pork is tender. Make sure to taste and adjust seasoning if needed. For a darker color and saltier flavor, dark soy sauce can be added.
7. Turn off the heat and pour in green onions reserving a small amount for garnish.
8. Plate the pork and eggs on a serving plate making sure to pour the sauce on top and sprinkle chopped green onions on top. Serve with steamed rice and pickled mustard greens.