Recipe: Pan fried chicken w/ Panko

This is an easy recipe to make pan fried chicken, crispy on outside, and moist inside. About 12 minute cook time.

– Skinless, boneless chicken (e.g. Safeway “Open Nature” chicken, which is hormone & antibiotic free). White or dark meat.
– Cooking oil (e.g. avocado)
– (1) Egg
– Panko bread crumbs – 1 cup
– Salt & Pepper
– Poultry seasoning (or garlic, onion powder)

– Beat egg in shallow bowl
– Mix panko and seasoning
– Heat oil in fry pan
– Dry chicken with paper towel, so it doesn’t splatter when frying
– Dip chicken in egg mixture, and then in panko mix
– Place in pan, and fry about 6 minutes.
– Flip over and cook another 5-6 minutes.
– Serve

Recipe: Choy Sum Soup

– Wood ear mushrooms (hydrated)
– Sweet potato noodles (hydrated)
– Fresh Choy Sum
– Water
– Avocado oil
– (2) green onions
– 1/2 teaspoon of chicken seasoning, or mushroom powder
– 1/2 teaspoon salt, or nu salt

1. Hydrate wood ear mushrooms & sweet potato noodles
2. Chop green onions in 1 inch sections
3. Cut ends off choy sum. Wash in water.
4. In wok, heat avocado oil, and stir fry green onions until flavor releases (oil & green onions for flavor)
5. Add about a quart of heated water. Bring to boil.
6. Add choy sum, wood ear mushrooms, and noodles. Bring to boil.
7. Add seasoning
8. Lower heat, cover the wok, and simmer about 15 minutes.

Recipe: Green beans w/ wood ear mushroom

– Dry Wood ear mushroom (hydrated)
– 1 lb. Green Beans (the fresher, the better)
– Water (1-2 cups)
– Avocado Oil
– Ghee (or butter) – 1 teaspoon
– A head of Garlic
– Soy sauce (1 teaspoon)
– Mushroom seasoning (.5 teaspoon)
– Dash of salt and pepper

1. Hydrate dry wood ear mushrooms in a bowl of warm water for ~1 hr.
2. Remove the ends off the stream beans, and break in half
3. In a wok, steam the green beans using a strainer for 5-6 minutes
4. Thinly slice the garlic
5. Pour the green beans in cold water, to stop cooking
6. In the same wok, heat oil and pat of butter
7. Stir fry sliced garlic, until flavor releases
8. Stir in green beans and wood ear mushrooms
9. Season with soy sauce, mushroom powder, salt & pepper
10. Stir fry 2-3 minutes for flavor

Recipe: Roasted half chicken

This recipe (especially using convection oven) produces crispy skin chicken that is moist inside. Best to use antibiotic-free, hormone-free chicken.

– 1/2 organic chicken
– Salt & pepper
– Olive Oil

– If frozen, thaw chicken in water bath.
– Preheat oven to 425° convection roast.
– Wash and pat chicken dry.
– Season both sides with salt & pepper.
– Place chicken on aluminum lined baking pan.
– Drizzle with olive oil; turn to coat. Arrange the seasoned chicken skin up.
– Roast about 35 minutes. (thermometer should read 165° at thickest part). About 25 minutes for chicken hind quarter.
– Let rest 5 minutes before cutting.
– Cut along the leg, separating the thigh and breast. Cut the breast in half crosswise through the bone (keep wing intact). Cut through the joint connecting the drumstick to the thigh.

Recipe: Instant Pot Taro Root

Taro root is very filling: a good resistant starch (better than potatoes); and has more flavor. It contains a significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, C, E, vitamin B6, and folate, and magnesium, iron, zinc, phosphorous, potassium, manganese, and copper.

Taro root 芋頭; pinyin: yùtou Cantonese wuhtáu

2 lbs of cubed taro root
.5 teaspoons of mushroom powder
.5 teaspoons of garlic black bean sauce

Place cubed taro root in Instant Pot. Cover taro root with water & mushroom powder (or perhaps chicken broth), and black bean sauce diluted in water. Pressure cook on “Steam” mode for 10 minutes, with 15-20 minutes of natural release.




Recipe: Bitter Melon with Eggs


1 bitter melon about 8 inches in length
2 eggs
2 Tbs. oil
.5 tsp mushroom powder
1 Tbs light soy sauce
.5 tsp sesame seed oil


Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces. Beat the eggs in a bowl with a dash of mushroom powder.

Heat a wok. Swirl in the oil and let heat 10 to 15 seconds. Add the bitter melon and sauté in the oil for 1-2 minutes, or until the melon starts to soften. Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes. Spread the melon pieces thinly over the wok surface. Pour the beaten eggs evenly over the melon pieces. Let eggs set about half a minute, then flip the mixture over to cook the other side. Cook until eggs are set and lightly browned. Sprinkle with a little sesame seed oil.

Serves 4-6 with other dishes and rice family-style.

Note: Bitter melons are less bitter when they have fully ripened. A ripe melon will be light green in color with tinges of yellow or light orange on the outside. Inside, the spongy covering of the seeds would have turned from their light greenish white to a bright red. A less mature deeper green melon can be very bitter, but for people who have acquired a taste for the bitter flavor, it is a delicious bitterness. Bitter vegetables are known in the Orient to be very nutritious and medicinal and bitter melon perhaps leads the bunch for its medicinal properties. Riper bitter melon is softer and cooks faster.


Recipe: Stir Fry Green Beans

– Avocado Oil
– Garlic (sliced)
– Green onions (sliced)
– Green Beans (for two people)
– Water (1-2 cups)
– Fresh oyster mushrooms (sliced)
– Oyster sauce (.5 teaspoon)
– Sesame oil (.5 teaspoon)
– Mushroom seasoning (.5 teaspoon)

– In a wok, heat garlic and green onions in avocado oil until aromatic
– Stir in green beans
– Add water to cook the greens, cover to steam cook 5-6 minutes
– Add oyster mushrooms
– Season with oyster sauce, oil, sesame oil, and mushroom powder
– Serve

Recipe: Steamed Rice

If you don’t have an “electronic” rice cooker, this is the best way to make rice on the stove top.

– 3 cups of rice (using the rice cooker 180 ml. cups)
– Water

– Put the washed rice in a 2-quart steel bowl
– Fill with water to 1.0 to 1.5 finger knuckle over surface of rice
– Steam on high heat for 30+ minutes

Recipe: Chinese Mustard Green Chicken Soup

– Avocado oil
– Green onions (chopped)
– Garlic (slicked)
– Water for soup (about 6 cups)
– Chinese Mustard Greens (chopped)
– Wood ear fungus (hydrated)
– Mung bean (or sweet potato) noodles
– Dried tofu (hydrated)
– Tofu skin (sliced into thin strips)
– Cornstarch or flour
– Mushroom powder (or salt)
– Chicken (pulled roasted chicken, e.g. Safeway)
– Cilantro (chopped)

– Heat avocado oil in wok to high temp
– Sear green onions and garlic
– Add water to make soup
– Add chopped Chinese Mustard Greens
– Add wood ear fungus, rice noodles, tofu skin, and dried tofu
– Cover and simmer
– Stir some flour (or cornstarch) to thicken
– Add mushroom powder and/or salt and season to taste
– Take wok off burner, and pour into large serving bowl
– Add shredded chicken
– Sprinkle with chopped cilantro

Courtesy: Papa Liu

Recipe: Kale

– Kale (1 bunch)
– Seasoning: .5 tsp soy sauce, .5 tsp mushroom powder, .5 tsp sesame oil, 1 tsp olive oil

– Wash and de-stem kale
– Put kale in boiling water, and cook on high heat until right texture (~5 minutes)
– Put kale in pot of cold water to stop cooking, squeeze out kale by hand, forming a ball
– Cut the kale
– Toss in seasoning, to taste

Courtesy: Papa Liu