Steamed Chicken&chili sauce(口水鸡)

Steamed Chicken&chili sauce(口水鸡)

Ingredients:

• 2 large chicken thighs (2 servings)
• 1/2 cup pepper powder (I used Korean chili powder, color looks bright and nice, and not too spicy)
• 1/4 cup Sichuan  peppercorns (optional if  you can't eat too spicy, but I would recommend)
• 1/2 cup crushed peanuts
• 1/4 cup white sesame seeds
• 4-5 garlic chopped
• some green onions chopped or cilantro chopped
• 1/4 cup of cooking wine
• 1 tbsp salt
• 1 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp sesame oil 
•  ice water
• 1/2-1 cup oil depends how big the chicken thighs

Directions:

Add cooking wine in the boiling water, and cook the chicken thighs for 8-15 minutes, depending how big is the chicken thigh. Turn off the heat and let it sit for another 15 minutes. Meanwhile, you can prepare the sauce. Heat the cooking oil in the pan, turn off the heat before the oil gets smokey. And let it sit for 2 minutes. Get a large bowl, put the chili powder, Sichuan peppercorns, garlic, sesame seeds into the bowl, and add the oil in there. Stir well then add salt, sugar, soy sauce and vinegar. 

Now take the chicken out and put them into the ice water, let it chill for few seconds, then chop them into half inches, or any bite sizes you prefer. Put them on the plate and pull over the sauce, sprinkle the crushed peanuts and green onions or cilantro. Enjoy! :)

Sweet&sour pork(糖醋里脊)

Sweet&sour pork （糖醋里脊）

Ingredients: 

• 1 pound   pork (I prefer either tenderloin or fillet, but any part is fine too)
• 1  large egg white
• 1 tbsp  ginger juice
• 1 tbsp black pepper
• 1 tbsp  salt
• 1 1/2 cups corn starch or potato starch 
• 1 belt pepper (optional) 

Sauce:

• 1 cup ketchup
• 2 tbsp sugar
•  1/2 cup vinegar
• 1/4-1/2 cup of water if sauce is too thick

Directions:

Cut the pork into half inches wide long strips, seasoned with salt, pepper, ginger juice and one large egg white. Stir well, let it sit for 15 minutes. Then gently coat the pork with corn starch, and shake off the excess corn starch before you fry them.  When the pork look light golden color take them out and wait like 15 second, then put them back and fry the second time. It will make the pork more crispy. When the pork look golden, take them out and put on the plate with papertowel.   

Now it's time to make the sauce, leave about 2 tbsp of oil in the pan, add ketchup, sugar and vinegar in there, stir well until the sauce start boiling, if it's too thick,  add some water little by little until gets the consistence you want. ( not too thick or thin is the best) When the sauce start boiling, pull the belt pepper and pork into sauce and stir well. Sprinkle some cooked sesame seeds on top.(optional) Enjoy!