Category: Recipes

Ingredients

• 1 cup Bob’s Red Mill Vegi Soup Mix
• 4 cups of water
• 2 teaspoons black rice
• 2 tablespoon lotus seed
• 2 tablespoon pearl barley
• 6-8 Chinese dates
• 2 tablespoon lily buds

Directions

1. Rinse soup mix and put into Instant Pot bowl
2. Add four cups water
3. Add the other Chinese dry ingredients
4. Set to soup mode for 30 minutes
5. Natural release for about 30 minutes.

Note: The Chinese ingredients are optional, add what you wish (e.g. peanuts).

INGREDIENTS

• All ingredients are at room temperature
• 11-12 oz water
• 1 tsp salt (optional)
• 1 Tbsp oil (2 caps)
• 560 grams of bread flour
• 1 Tbsp sugar
• 2 tsp dry yeast

• Modification for Mantou
• 12 oz water
• 2 capful of oil
• 400g of all purpose flour
• 250g of cake flour
• 20g of sugar
• 15g of baking powder
• 10g of dry yeast
• Steam for 15 minutes, at “6” setting

DIRECTIONS

1. Put ingredients in the bread pan in the order listed
2. Select the “dough” option
3. Press “start”. Will take 1.5 hours to complete
4. Dough is ready to bake

INGREDIENTS

• (3) Japanese Sweet Potatoes (from Asian Market)
• 8 oz. water

DIRECTIONS

1. Wash and scrub sweet potatoes
2. Put 1 cup of water in Instant Pot
3. Place trivet in Instant Pot
4. Place sweet potatoes on trivet
5. “Steam” for 15 minutes (20 minutes for larger potato).
6. Natural release for 15 minutes
7. Remove potatoes from Instant Pot and let cool before serving

INGREDIENTS

• .65 lbs salmon
• 1 tablespoon oil
• 1/2 teaspoons black bean garlic sauce

DIRECTIONS

1. Wash salmon fillet
2. Place on a platter
3. Drizzle with a neutral oil
4. Spread 1/2 teaspoon of black bean garlic sauce
5. Place trivet in wok, and add 1-2 cups of water
6. Bring to boil
7. Place platter on trivet, cover, reduce heat and steam fish for 9 minutes
8. Remove platter and serve for two

INGREDIENTS

• Fresh fish, about 1.5 lbs
• Shaoxing wine
• 2 tablespoon cooking oil
• 2 garlic bulbs, minced
• 2 inches (5 cm) ginger, cut into thin strips
• 1 stalk scallion, cut into 2 inch length, and then cut into thin threads

Soy sauce mixture

• 4 tablespoon soy sauce
• 2 tablespoon shaoxing wine
• 1 tablespoon water
• 1/4 tsp sesame oil
• 3 dashes white pepper
• 2 tablespoon rock sugar, ground into powder

DIRECTIONS

1. Wash the fish
2. Blend the soy sauce mixture in a small bowl
3. Chop ginger and scallion
4. Score the fish
5. Drizzle 1 tablespoon of shaoxing wine on top
6. Spread 1/2 of the ginger strips on top of fish, and in the cavity
7. Steam the fish for 12 minutes
8. Remove from steamer, discard fish water and the steamed ginger strips
9. Heat about 1/4 cup of oil in sauce pan until near smoke point (use chopstick tip to check)
10. Add second half ginger and chopped scallion in sauce pan and cook about half a minute
11. Pour the hot oil over the fish
12. Add soy sauce mixture into the sauce pan
13. When the sauce boils, pour soy sauce over fish
14. Garnish with cilantro (optional)
15. Serve with white rice

INGREDIENTS

• 2 pieces of chicken (e.g., drumstick, thigh, or hindquarter)
• Water or Chicken broth
• 3 slices of ginger
• 3 stalks of scallion

DIRECTIONS

1. Rinse chicken, remove extra fat
2. Place chicken in bottom of Instant Pot
3. Cover chicken parts with water or chick broth
4. Add sliced ginger and scallions
5. Set Instant Pot for zero minutes (pressure will rise, and then stop)
6. Turn off Instant Pot
7. Remove chicken after 15 minutes (natural release)
8. Save the broth!
9. Done

This is an fast soup recipe, taking about 15 minutes (excluding soaking the dried tofu).

INGREDIENTS

• 2 cups chicken broth
• 2 cups water
• 2 tablespoon cornstarch
• 1 teaspoon powder ginger
• Swiss chard, bok choy, or kale
• 2 pieces dried tofu
• Handful of mung bean thread (optional)
• 1 or 2 eggs
• Salt, to taste
• White pepper, to taste

DIRECTIONS

1. Soak dried tofu in water for an hour
2. Put 2 cups chicken broth in a pot
3. Add 2 cups water
4. Stir in 2 tablespoon of cornstarch, while broth/water is cold
5. Add 1 teaspoon of powder ginger
6. Bring to boil, stirring so that cornstarch dissolves
7. Chop swiss chard and add to pot
8. Chop hydrated tofu skin and add to pot
9. Add mung bean thread (optional)
10. Cook for about 5 minutes
11. Beat 1-2 eggs in a bowl, and slowly stir into the soup
12. Done in 3 minutes
13. Add salt and white pepper to taste

INGREDIENTS

• Chicken liver
• Corn flour
• Oil

DIRECTIONS

1. Heat oil in fry pan
2. Dip chicken liver into corn flour
3. Fry each side about 6 minutes (under glass lid, to prevent splatter)
4. Done

Congee, also known as jook, is a rice porridge that has been made for thousands of years. It is especially good when one is not feeling well or when it’s cold. There are endless variations. This one is hearty, and filled with chicken flavors and tender pieces of chicken.

INGREDIENTS

• 3/4 cup Jasmine or short grain white rice
• 1-2 chicken thigh (or smoked pork bone)
• 1 piece Ginger
• 7 cups Water (can substitute 1-2 cups chicken broth for some water)
• 1 tsp salt
• Green onions, dried beancurd (“foo jook”), gingko nuts — optional

DIRECTIONS

1. Rinse rice. Put into Instant Pot.
2. Mandolin in the ginger into pot
3. Trim fat and skin off, and add chicken (or smoked pork bone)
4. Add 7 cups of water
5. Optionally, add hydrated dried beancurd
6. Optionally, add 1 capful of Chinese cooking wine
7. Pressure cook on high for 25 minutes (porridge button), natural release (~30 minutes)
8. Thicken and Season. Heat up Instant Pot using “sauté”. Stir the congee until thickened and creamy. Season with salt.
9. Shred Chicken. Using tongs, separate the meat from the bones. Remove bones.
10. If using gingko nuts, boil first, and add to congee at the end
11. Garnish & Serve: Remove congee from heat. Garnish with green onions.

Classic Japanese Potato Salad is made of smashed potato (with some chunks), sliced cucumbers and carrots, eggs, and sometimes ham. Flavoring wise, it is seasoned with Japanese mayonnaise and sometimes rice vinegar. Compared to western potato salad, it is creamier, sweeter, and has more veggies.

INGREDIENTS

• 2 potatoes (~1 lb)
• 1/2 tsp salt
• 2 1/2 inch carrot
• 1 stalk celery
• 2 inch English cucumber (one Persian cucumber)
• 1/2 cup Japanese Mayonnaise (e.g, Kewpie)
• 1 tsp sweet relish

DIRECTIONS

1. If russet potatoes, peel and cut into 1.5 inch pieces. Otherwise, may leave skin on. Put potatoes in large pot and fill with water until it covers the potatoes. Start cooking in cold water.
2. Boil potatoes. Lower heat to medium and cook until a skewer can pas through the potatoes smoothly (10-12 minutes). Drain water from the pot.
3. Put the pot back on the stove, evaporate water and moisture from potatoes over medium heat (< 1 minute). Stir potatoes so they don’t stick. Remove from heat.
4. Smash the potatoes, but leave some small chunks for texture. Sprinkle sale and transfer to a big bowl, and let cool on the counter.
5. Cut carrots lengthwise into quarters. Cut celery lengthwise, and then slice. Place into a small bowl, and cover with water. Microwave about a minute. Drain water, and cool.
6. Peel cucumbers (leaving some skin for texture) and cut into quarters, and slice.
7. Add veggies into the mashed potatoes. Grind in some pepper. Mix well.
8. Add mayonnaise and mix until incorporated.
9. Serve immediately.
10. Store in the refrigerator. Consume within 3-4 days.