Chou Chou Potstickers

Ingredients

• 1.5lb ground pork
• 6 peeled, chopped water chestnuts
• 2 cups of chopped long chives
• 6 tbsp of soy sauce
• 1 tbsp of salt
• 1 tsp of sugar
• 1 packet of potsticker skin (50 count)

Instructions

• Blanch long chives to heighten flavor.
• Mix ground pork, water chestnut, chives, soy sauce, salt, and sugar.
• See video how to wrap a potsticker.

• Once dumplings are wrapped, you can either boil or pan-fry them. To boil, just add the potstickers into a pot until they float atop. To pan-fry, coat the pan with oil and flour, and let the bottom of the potstickers brown. Then, add a little bit of water, place a cover, and allow to them to steam until the skin becomes translucent. 
• TIP: cook one potsticker in advance to make sure the filling has enough flavor.

Lotus Root Soup

Yum, more wintry soup!

Ingredients

• 1- 1.5lb lotus root 
• 5-6 red dates
• 1 cup black-eyed peas
• 1 slice of ginger
• 3 quarts of chicken or pork broth

Instructions

• Peel and cube lotus root.
• Bring broth to a boil, then add lotus root. Adjust to medium heat and let it cook for 30 minutes or until lotus root is cooked.
• Add black-eyes peas, red dates, and ginger. 
• Let it cook for another 15-20 minutes, or until the black-eyes peas are cooked.
• Add salt to flavor. 

Chinese Watercress Soup

A great wintery soup I learned from my Po Po's (grandmother's) kitchen! Light, warm, and good for your health. :o)


Ingredients

• 3 chicken drumsticks (leave skin on) or you can also use 1/3 lb of pork shoulder
• 2-3 bundles of watercress
• 8 cups of water
• 3-4 dried red dates
• 3 chopped medium-sized carrots
• 2 thin slices of ginger
• 6 peeled fresh water chestnuts (don't use the canned ones!)

Instructions

1. Wash watercress thoroughly.
2. Bring water to a boil, then place meat and boil at high/medium heat for 45 minutes to an hour.
3. Place carrots, red dates, and water chestnuts into pot. Bring heat to medium and let it cook for another 15-20 minutes.
4. Place watercress and ginger in pot for about 5 minutes.
5. Add salt for flavor.

Ginger Yam Tong Sui ("Sweet Soup")

My mom always makes this during the winter and it's a great, healthy dessert!

Ginger Yam Tong Sui ("Sweet Soup")

Ingredients

• 1 large yam (my mom likes to use both regular and japanese yams)
• 1 piece of ginger
• 1 stick of Chinese brown candy (it's basically a brick of brown sugar that you can find at any Chinese market)
• 5 cups of water
• 8-10 red bean or sesame glutinous rice balls (optional)

Directions

1. Bring water to a boil.
2. Peel and cube yam.
3. Place the yam into the water, bring it to medium heat for 30 minutes (or until the yam is soft).
4. Add the ginger, sugar, and glutinous rice balls.
5. Tong Sui is ready once the glutinous rice balls float atop.

Indian Spice Tips for Everyday Eating

1. To transform a dish of plain rice, add one tablespoon of tamarind chutney and a half teaspoon of ground cumin (per one cup of cooked rice) before serving.

2. Frying spices allows an even amount of flavor throughout the dish. Sear chicken in a pan with a tablespoon of olive oil, and then place whole spices (such as turmeric, cinnamon stick, and a bay leaf) into the pan with a little butter. Cook over medium heat and remove spices before serving.

3. Dry-roast coriander seeds, cumin, and cardamom to release oils and intensify flavor. Put the whole spices on a sheet pan and roast in the oven on the lowest rack at 200º. Let sit for ten to twelve minutes (tossing at least once). Remove and add them to a stew of root vegetables and garlic. Let simmer and remove before serving.

4. For a sweet and easy dessert, roast peppercorns in the oven (as stated above), then grind. Crust slices of pineapple with the roasted peppercorns, a little sugar, and a pinch of sea salt. Place them on a grill or griddle and sear until caramelized.

5. Use a coffee grinder for cardamom seeds (one teaspoon is ten cardamom buds), and add the freshly ground powder to a traditional mashed potato recipe. Just one teaspoon will be enough flavor for eight to ten servings. Extra tip: Don’t clean your grinder before using the next morning. That little touch of leftover spice will add a wonderful flavor to your cup of joe.

Congee with leftover Turkey

Instructions:  
1. Boil 6-8 cups of water.
2. Place 1/2 cup of rice into the pot.
4. Bring it to a boil and simmer for at least 2 hours (you can shorten this time by using 1 cup of cooked leftover rice).
5. Once it's at a thicker consistency, you can add your leftover turkey.
6. Add salt and white pepper (optional).

Gotta love that chicken!

JLO's Rotisserie Chicken

Ingredients:

• 1 whole (organic) chicken
• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 tablespoon butter
• thyme & rosemary
• salt, pepper, paprika, and cayenne pepper

Directions:
1. Preheat oven at 400 degrees.
2. Cover baking tray with foil for easier clean up. 
3. Create a bed of veggies for the chicken to lay on, which will absorb all the fat. Stuff the chicken with veggies and herbs.
4. Rub butter all over breasts, underneath the skin.
5. Place chicken on its back and bake for 12 minutes.
6. Flip the chicken on its belly and bake for the remaining time. (TIP: For every pound, add 12 minutes)
7. Allow chicken to cool for a few minutes, otherwise the juices will release.

Gravy, BABY!

Instructions:
1. Place all veggies and released juices into a pot, along with 1 1/2 cup of water or chicken broth.
2. Add 2 teaspoons of corn starch (mix with a teaspoon of water) to thicken gravy.
3. Wait until it reaches a boil and serve when ready.


Carcass (yes, the possibilities are endless!)

Instructions: 
1. You can either make a chicken broth or congee (rice porridge) from the carcass.
2. Place the carcass into pot, along with 6-8 cups of water.
3. Wait until it reaches a boil and place 1/2 cup of rice into the pot.
4. Boil for at least 2 hours (you can shorten this time by using 1 cup of cooked leftover rice).

SPECIAL THANKS to Janet (http://jloeats.com/), who inspired these dishes. I've made this 4 times over the past month!