Shanchai’s Eight Treasure Spicy Noodles

Eight treasure spicy noodles

• chicken
• Shrimp
• Onion
• Garlic
• Carrot
• Cabbage
• Mushroom
• Green peppers
• Pineapple

• Soy sauce 
• Chicken broth
• Sriracha 
• Brown sugar

• Asian noodle

Cook noodles according to directions and set aside. Stir fry meats and veggies and set aside. Put equal parts soy sauce and broth into a sauce pan. Add as much sriracha and brown sugar to your liking. Heat until sugar is melted. Mix together noodles, stir fry, and sauce into a large bowl and serve.

• noodle

Egg Rolls

 Pkg egg roll wrappers

1 lb ground pork

1 tsp ground ginger

1 tsp garlic powder

1 small onion, diced

1-2 cups shredded cabbage

1 cup shredded carrots

Splash of soy sauce 

2 tsp flour

2 tsp water

Oil for frying

Pan fry pork with seasonings until cooked through and put to the side. Fry onion, cabbage, and cabbage. Add pork and a splash of soy sauce. Mix flour and water together to make a paste. Place in a colander to drain and let cool. Wrap filling inside wrappers and seal with flour paste. Heat 1-2 inch of oil in a frying pan and heat on medium high heat. When hot, deep fry egg rolls about 1-2 minutes on each side. Place on a rack to dry. Serve with sweet and sour sauce.

Adobo Chicken

 

Ingredients

Chicken and Marinade

• 750g / 1.5 lb chicken thigh fillets , boneless and skinless (5 - 6 pieces)
• 3 garlic cloves , minced
• 1/3 cup (85ml) soy sauce , ordinary all purpose or light (not dark soy sauce, Note 2)
• 1/3 cup + 2 tbsp white vinegar
• 4 bay leaves (fresh) or 3 dried

For cooking

• 2 tbsp oil , separated (vegetable, canola or peanut)
• 3 garlic cloves , minced
• 1 small brown onion , diced
• 1 1/2 cups (375 ml) water
• 2 tbsp brown sugar
• 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)

Serving:

• 2 green onions/scallions , sliced (garnish)

Instructions

• Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
• Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through. 
• Remove chicken skillet and set aside.
• Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
• Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
• Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup. 
• If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
• Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.