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## An Intriguing Introduction to Bun Cha Vietnamese Meatballs

Bun Cha, a culinary masterpiece hailing from the bustling streets of Hanoi, Vietnam, is a dish that expertly weaves a tapestry of tantalizing flavors and textures. The star of this gastronomic spectacle? Delectably tender meatballs harmoniously paired with a flavorful dipping sauce, fresh vegetables, and delicate rice noodles.

A balance of sweet, sour, salty, and spicy elements makes this Vietnamese comfort food a delight to the senses. Whether you're a seasoned home cook or a culinary novice, let's dive fork-first into the world of Bun Cha Vietnamese Meatballs.

## Let's Gather Our Ingredients

Before we start our culinary journey, let's ensure we have all we need. Remember, using high-quality ingredients is the secret to a dish that sings.

### For the Meatballs

- 300g minced pork
- 1 tbsp fish sauce
- 2 tsp white sugar
- 1/2 bunch green onions (about 35g)
- 1 tsp garlic, minced
- A pinch of white pepper and salt

### For Frying

- Oil for frying

JojoM's note: For a healthier option, bake the meatballs in the oven!

### For the Sauce

- 3 tbsp sugar
- 3 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 80g water
- 1 birds eye chilli, to taste
- 1 tsp garlic, minced

### For the Noodles

- 100g dried vermicelli noodles

### For the Garnish

- A handful of bean sprouts (about 70g)
- Lettuce leaves, shredded (about 70g)
- 1 medium carrot, julienned (about 60g)
- A handful of coriander (about 15g)
- Lime wedges, to serve

## It's Cooking Time!

### The Marinade Magic

In a large bowl, mix the minced pork with the fish sauce, sugar, green onions, garlic, salt, and white pepper. Let this melody of flavors marinate for at least 30 minutes - the longer, the better!

### The Dipping Sauce Delight

While our pork is marinating, let's prepare our dipping sauce. Combine sugar, fish sauce, rice wine vinegar, lime juice, water, chilli, and garlic in a bowl. Set aside and allow the flavors to meld together.

### Frying the Flavorful Meatballs

Now it's time for the star of the show. Shallow fry your marinated meatballs over medium heat until they turn a beautiful golden brown. Once done, drain them over paper towels to get rid of any excess oil.

### Perfecting the Vermicelli Noodles

Next, immerse the vermicelli noodles in hot water until they become tender and fully cooked.

### The Art of Assembling Bun Cha

Time to bring it all together. Start with a bed of noodles, followed by a generous layer of fresh vegetables. Drizzle some of our mouthwatering dipping sauce over the top, then garnish with the golden meatballs.

### A Tantalizing Twirl of Tastes: Nutrition Information

This recipe serves four people, with each serving size being approximately 200 grams. Here's the nutritional breakdown per serving:

- Calories: 540
- Carbohydrates: 27g
- Protein: 23g
- Fat: 37g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 2903mg
- Sugar: 24g
- Vitamin A: 165IU
- Vitamin C: 10.4mg
- Iron: 1.6mg

Note: Please remember that these are approximate values and can vary based on the exact brands and types of ingredients used.

## A Closer Look at the Ingredients

- Minced Pork: A good source of protein, vitamins, and minerals. However, it also contains saturated fats, so moderate consumption is recommended.
- Fish Sauce: High in sodium, so it should be used in moderation for those monitoring their sodium intake.
- Sugar: Adds a sweet element to the dish but should be consumed in moderation due to its high-calorie content and potential impacts on blood sugar levels.
- Vermicelli Noodles: A source of carbohydrates that provide energy. Opting for whole grain varieties can add fiber to your diet.
- Vegetables: A treasure trove of essential vitamins, minerals, and dietary fiber with few calories.

## What Pairs Well with Bun Cha?

When it comes to accentuating the flavors of Bun Cha, a side dish of fresh spring rolls or a vibrant Vietnamese salad can be a delightful companion. For beverage pairings, a classic Vietnamese iced coffee known as "Cà phê sữa đá" would complement the meal perfectly, or for those preferring a non-caffeinated drink, a chilled glass of lemongrass tea can be a refreshing option.

## Ingredient Swaps and Substitutions

Sometimes, certain ingredients might be hard to find depending on your location. Don't worry, we've got you covered:

- For minced pork, ground chicken or turkey are good substitutes if you prefer a leaner option.
- If fish sauce is not readily available, soy sauce or Worcestershire sauce can work, but remember, this could alter the dish's authentic flavor.
- Rice wine vinegar can be replaced with apple cider vinegar.
- Birds eye chilli, although ideal for this recipe due to its heat level, can be swapped out for any hot pepper you have on hand.

## Hints and Tips for a Perfect Bun Cha

- Marinating the meat for longer enhances the depth of flavor in your meatballs.
- As for the noodles, ensure they are fully drained after cooking to prevent a soggy dish.
- When making the sauce, adjust the quantities to your liking. You can add more lemon juice or chilli for a more punchy flavour.
- Use fresh vegetables for these for the best taste. Fresh is the best!
- Shape the meatballs around the size of a tablespoon or so. Try to make them the same sizes as possible so they all cook together.
- Don't make the meatballs too big or the centre might not cook quick enough before the outer bits burn.
- Flatten the meatballs a bit to help the centre cook in time.
- Fry the meatballs in around 180C oil to achieve a golden brown color.
- Lastly, always taste and adjust your dipping sauce as needed. Remember, it should be a balance of sweet, sour, salty, and spicy.

## Frequently Asked Questions

### What is the origin of Bun Cha?

Bun Cha is a traditional Vietnamese dish originating from Hanoi, the capital city of Vietnam.

### Can I make Bun Cha with another type of meat?

Yes, while pork is traditional, you can substitute it with other ground meats like chicken or turkey.

### Can I prepare Bun Cha in advance?

Yes, you can prepare the meatballs and dipping sauce in advance. Just be sure to store them separately in the refrigerator.

### How do I store leftover Bun Cha?

Store leftovers in separate airtight containers in the refrigerator. They should last for 2-3 days.

### Can I use a different type of noodle for Bun Cha?

Traditionally, Bun Cha is served with rice vermicelli noodles, but if unavailable, thin rice noodles or even spaghetti could be used as a substitute.


Enjoy the flavours of Vietnam with this meatballs recipe made with marinated fried pork and vermicelli noodles with sweet, sour, salty and spicy sauce.

Bun Cha Vietnamese Meatballs


## The Magical Filipino Christmas Fruitcake

Christmas in the Philippines is a grand affair, and the fruitcake is a popular gift to friends and loved ones.

This dense yet moist cake is packed with a variety of dried fruits and nuts, all soaked in liquor, giving it a rich and distinct flavor.

It's not just a dessert - it's a slice of Filipino culture and tradition.

## A Brief History

Fruitcake, for many, is synonymous with the holiday season. Its origins trace back to ancient Rome, where a primitive version was made with pomegranate seeds, pine nuts, and barley mash. Over centuries, the recipe evolved, and each culture added its unique touch.

The Filipino Christmas Fruitcake is a testament to the Philippines' rich history and diverse culinary influences. Embellished with an assortment of dried fruits and nuts, it boasts an irresistible aroma of spices and a hearty texture that leaves you yearning for more.

## Ingredients

## For the Soaked Fruit and Nuts

- 500g of mixed dried fruits
- 150g of raisins or sultanas
- 100g of pitted dates, or other dried fruits
- 300g of mixed nuts
- 120g of rum or brandy

## For the Batter

- 60g of butter
- 110g of brown sugar
- 60g of honey
- 2 large eggs
- 60g of orange juice
- 50g of molasses
- 140g of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of nutmeg
- 1/8 teaspoon of allspice

## Topping

- Glazed cherries for topping
- 2 tablespoons of brandy, for brushing

## Let's Stir Up Some Magic!

1. Allow the dried fruits and mixed nuts to soak in the rum or brandy overnight, infusing them with a rich, boozy flavor.
2. Once thoroughly soaked, initiate the creaming process. Start with the butter and sugar, gradually introducing the eggs, honey, molasses, and orange juice.
3. Gather all the dry ingredients, mixing them together before introducing them to the wet ingredients. Remember, a gentle hand is key here, overmixing could be your undoing.
4. Gently fold the soaked fruit and nut mixture into the batter.
5. Distribute the batter into two 8-inch pans lined with parchment paper. Bake at 150C for around 2 hours or until a toothpick inserted into the center comes out clean. Allow to cool.
6. For the final touch, brush all sides with brandy or rum. This not only imparts additional flavor but also gives the cake an appealing gloss.

## Nutrition Breakdown

Per serving of around 100g, you'll get:

- Calories: 384kcal
- Carbohydrates: 54g
- Protein: 9g
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 113mg
- Sodium: 179mg
- Potassium: 424mg
- Fiber: 3g
- Sugar: 36g
- Vitamin A: 311IU
- Vitamin C: 7mg
- Calcium: 83mg
- Iron: 2mg

## Substitutions for the Adventurous

Can't find all the ingredients? No worries! You can replace molasses with honey or brown sugar. If allspice is unavailable, a mix of cinnamon, nutmeg, and clove can work just as well. You can also substitute brandy with apple juice for a non-alcoholic version.

## Serving Suggestions

Filipino Christmas Fruitcake pairs beautifully with a warm cup of tea or coffee. For a more festive feel, serve it with a glass of red wine or eggnog. The robust flavors of the fruitcake complement the full-bodied richness of these beverages, offering a culinary experience that's pure holiday bliss.

## Fruitcake Baking Tips and Tricks

- Soaking the fruits and nuts overnight is crucial. It not only softens them but also enhances their flavor.
- Avoid overmixing the batter. Overmixing can lead to a dense cake, so just mix until the ingredients are incorporated.
- Line your baking pans with parchment paper for easy removal.
- Check your cake for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready.
- Brush the cake with brandy or rum after baking for extra moistness and flavor.

## FAQs

### How can I store the Filipino Christmas Fruitcake?

The cake can be stored at room temperature for about a week. If you wish to store it longer, refrigerate it. For freezing, wrap the cake in plastic wrap and then in foil. It can last up to a year in the freezer.

### Can I use fresh fruits instead of dried ones?

For this recipe, dried fruits work best as they absorb the rum or brandy and enhance the overall flavor of the cake. Fresh fruits may not yield the same results.

### What if I don't have brandy or rum?

You can use apple juice or another fruit juice as a non-alcoholic substitute.

### What's the best time to start preparing the Filipino Christmas Fruitcake?

The beauty of this fruitcake is that it tastes even better with time. Start preparing a week or two before Christmas for the flavors to develop.

### Is it necessary to brush the cake with alcohol after baking?

Brushing the cake with alcohol not only adds flavor but also helps preserve the cake. If you prefer a non-alcoholic version, you can skip this step or use fruit juice instead.


Indulge in this rich, moist and flavourful Filipino fruitcake recipe made with dried fruits and nuts soaked in brandy. Perfect as a gift for the holidays.

Filipino Christmas Fruitcake Recipe


## A Taste of the East: What is Chinese Style Chicken Fried Rice?

Chinese Style Chicken Fried Rice, a dish as diverse as it is delicious, combines the delicate balance of flavors that China is renowned for. A sizzling medley of tender chicken, vibrant vegetables, and golden-fried rice, this comforting meal is a staple of Chinese cuisine. Not only is it a tasty way to repurpose leftover rice, but it also perfectly encapsulates the concept of 'waste not, want not'.

## Gathering Your Ingredients

For our delectable fried rice, you'll need:

- 150g chicken breast, cut into bite-sized pieces
- 1 tsp cornstarch
- 1 tsp soy sauce
- pinch of baking soda
- 2 eggs
- 1 tbsp minced garlic,
- 1 onion, chopped (approx. 150g)
- 1/3 cup green beans (approx. 60g)
- 1/2 cup cubed carrots (approx. 65g)
- 1/2 bunch green onions, separated between the white and green parts (approx. 50g)
- 300g day-old rice, broken apart
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- salt and pepper to taste

These everyday items can be found in local groceries, but if not, we have some handy substitutes in the wings!

## Ingredient Substitutes

If you're missing a few items from the pantry, here are some easy swaps:

- Chicken: tofu or shrimps can be a delightful alternative.
- Soy sauce: Tamari or coconut aminos are suitable gluten-free options.
- Green onions: regular onions or chives can fit the bill.
- Feel free to use any other vegetables you may have leftover. This dish is best served with a variety of colors and flavours.
- If serving as a side, you can omit the chicken.

## Let's Get Cooking!

### Marination

1. Marinate the chicken in the cornstarch, soy sauce, and baking soda. This not only tenderizes the chicken but also infuses it with a savory tang.

### Stir-fry

1. In a wok or large frying pan, heat 1 tbsp cooking oil. Scramble the two eggs and set aside.
2. Saute the chicken in another tablespoon of cooking oil, then set aside.
3. Add 1 tbsp cooking oil to the same pan and saute the garlic, onion, green beans, and carrots for 1-2 minutes. The vegetables should be vibrant and slightly tender.
4. Return the chicken pieces to the pan and give it a good stir. Set aside.

### Rice

1. In the same pan, heat 2 tbsp vegetable oil, stir fry the rice for 2-3 minutes until it's piping hot and glistening.
2. Season the rice with the light and dark soy sauces. Stir to ensure the rice grains are evenly coated.
3. Return the scrambled egg, chicken, and vegetables to the pan. Stir until all the ingredients are thoroughly combined and heated through.
4. Serve your Chinese Style Chicken Fried Rice garnished with the green parts of the spring onions. Their fresh, crisp flavor is the perfect counterpoint to the savory, aromatic fried rice.

## What to Serve with Chinese Style Chicken Fried Rice

Chinese Style Chicken Fried Rice is a versatile dish that pairs well with a variety of sides. Consider serving it with a simple stir-fried bok choy or a spicy Szechuan tofu. For a complete feast, you could add some hot and sour soup, and finish with a light and refreshing mango pudding for dessert.

## Breaking Down the Nutrition

Given the ingredients listed, this recipe yields around four servings of about 200g each. Here's the nutritional breakdown per serving:

- Calories: 327kcal
- Carbohydrates: 41g
- Protein: 15g
- Fat: 11g
- Saturated Fat: 1g
- Cholesterol: 79mg
- Sodium: 735mg
- Potassium: 265mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 110IU
- Vitamin C: 4.5mg
- Calcium: 30mg
- Iron: 0.9mg

These values are approximations and can vary based on cooking methods and brand of ingredients used.

## Hone Your Craft: Tips and Tricks

To elevate your Chinese Style Chicken Fried Rice, consider these tips:

- Use day-old rice: Freshly cooked rice can be sticky and result in a mushy dish. Using leftover, refrigerated rice ensures individual, non-sticky grains.
- Preheat your pan or wok: Ensuring your pan is properly heated before adding your ingredients can prevent them from sticking and helps achieve that slightly crispy texture that's classic in fried rice.
- Cook in batches: Overcrowding the pan can make the temperature drop and cause the ingredients to stew instead of stir-fry. Cooking in batches ensures each component gets the high heat it needs.
- If using chicken breasts, ensure to marinate the chicken pieces for at least 30 minutes or even overnight in the fridge. This ensures you will get flavour through the meat.
- This recipe is best if using leftover rice from the previous day. These type of rice is slightly drier than freshly cooked rice and is perfect for ensuring the rice pieces come apart and don't stick to each other.
- Use as much leftover vegetables you have. This works best with fresh vegetables rather than frozen ones. If using frozen vegetables, you may have to fry frozen vegetables a bit longer.
- Adjust the salt quantity to your liking. The dark soy sauce only provides color and not much saltiness. Season the dish just before finishing up on the wok.
- Use as much garlic and onions as you like.

## Unraveling the Mysteries: FAQs

### Can I use brown rice instead of white rice?

Absolutely! Brown rice can add a nutty flavor and extra fiber to your dish. Just remember that it may take a bit longer to cook than white rice.

### What's the difference between light and dark soy sauce?

Light soy sauce is saltier and thinner, while dark soy sauce is sweeter, thicker, and has a richer flavor. Using both gives the dish a balanced, complex taste.

### How can I make my fried rice less greasy?

Using less oil and a non-stick pan can help reduce the amount of grease. Also, ensuring your pan is hot enough can prevent the rice from absorbing too much oil.


This fried rice recipe has chicken, fragrant garlic, onions, peas, carrots and scrambled eggs. Best for leftover rice and can be eaten by itself.

Chinese Style Chicken Fried Rice


## A Flavorful Journey to Taiwan

Taiwanese Rice Noodles, locally known as "Chao Mi Tai Mu," is a dish that resonates with the heartbeats of the bustling night markets in Taiwan.

These noodles, often homemade, are a testament to the rich culinary heritage of Taiwan.

Their thick and chewy texture, combined with a medley of ingredients, offers a burst of flavors that are both comforting and invigorating.

## Ingredients

### For the Noodles

- Taiwanese Rice Noodles (500 grams cooked weight), pre-boiled, slightly undercooked

### For the Meat

- Skinless Pork Belly (226 grams)

### For the Stir-Fry

- Shallots (3, sliced thinly)
- Sundry Baby Shrimp (2 tbsp, optional), for that extra seafoody umami kick
- Minced Garlic (1 tbsp)
- Dried Shiitake Mushrooms (around 5, soaked)
- Bean Sprouts (A handful)
- Thai Bird Eye Chilies (3-5, to taste)
- Baby Bok Choy (2-3), chopped, sparate the stems and leaves

### For the Stir-Fry Sauce

- Soy Sauce (1.5 tbsp)
- Oyster Sauce (1.5 tbsp)
- XO Sauce (1 tbsp), or replace with the same amount of oyster sauce
- Dark Soy Sauce (2 tsp), for color

## Let's Make the Dish!

1. Prepare all ingredients before starting.
2. Pre-boil your noodles or cook according to packet instructions. Slightly undercook them as we will finish them off in the wok.
3. Heat the wok over medium heat. Add the diced pork belly, stirring to render the fat.
4. Once golden brown, remove the pork, leaving the oil behind.
5. Fry the shallots in the oil until they turn golden brown. Add more oil as needed so the shallots don't burn.
6. Add the minced garlic, followed by the baby shrimp, shiitake mushrooms, and chilies.
7. Introduce the bok choy stems, cooking until slightly soft.
8. Add the noodles, pork, bean sprouts, bok choy leaves, and the sauce.
9. Stir well, ensuring the noodles don't stick to the wok. If they do, a splash of water can help.
10. Once everything is well-mixed and heated, serve hot! Avoid cooking for too long or the noodles will end up mushy.

## Nutrition Breakdown

Assuming a serving size of around 250g, each serving will have:

- Calories: 450
- Carbohydrates: 65g
- Cholesterol: 50mg
- Fat: 15g
- Protein: 20g
- Saturated Fat: 5g
- Sodium: 800mg
- Sugar: 3g
- Trans Fat: 0g
- Unsaturated Fat: 8g

Please note these values are just estimates and should not be used for medical purposes.

## A Perfect Pairing

Taiwanese rice noodles go hand-in-hand with a fresh cucumber salad or steamed broccoli. The crisp, light sides perfectly balance the rich, savory noodles.

## Ingredient Swaps

Can't find Bok Choy? Feel free to replace it with any leafy green like spinach or kale.

If you can't get a hold of XO sauce, replace it with the same amount of oyster sauce.

Feel free to use any type of mushrooms avaialble to you instead of Shiitake.

Replace bean sprouts with carrots or any other vegetables you prefer.

## Tips to Enhance Your Dish

- Always pre-boil the noodles to ensure they retain their texture.
- If using lean pork, add more cooking oil or butter to compensate for the reduced fat.
- For a vegetarian version, replace pork with tofu and use vegetarian sauces.

## FAQs

### Why are the noodles pre-boiled?

Pre-boiling ensures they retain their texture during the stir-fry, preventing them from becoming mushy.

### How can I store leftover Taiwanese Rice Noodles?

Store leftovers in an airtight container in the fridge. They'll last for 3-4 days, however, the shelf life might be shorter if you are using beansprouts.

### Can I use other types of meat?

Absolutely! You can use chicken, beef, or even shrimp.

### What's the difference between soy sauce and dark soy sauce?

Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. It's used for its rich color and deep flavor.

### Can I make this dish spicy?

Of course! Add more chili flakes or a dash of hot sauce.


Stir fried pork mince with vegetables and thick rice noodles coated in soy-based sauce. We've substituted a lot of ingredients to make it more easy to cook.

If skipped, add an extra 0.5 tbsp of oyster sauce

Easy Taiwanese Rice Noodles Recipe


## A Glimpse into the World of Peri-Peri

Peri-Peri, also known as Piri-Piri or Pili-Pili, is a type of chili that originates from Africa. It's renowned for its fiery kick and is the heart and soul of the famous Peri-Peri Chicken.

While the traditional recipe calls for these African chilis, Chef RV brings his own twist to this classic, making it accessible for everyone.

## Ingredients for the Perfect Peri-Peri Chicken

### Meat

1 whole chicken (butterflied and converted to grams)

### Chicken Rub

2-3 teaspoons rock salt
2-3 teaspoons cayenne pepper
1 tablespoon fresh cracked black pepper
2 tablespoons calamansi juice
½ teaspoon dried thyme
¼ teaspoon cinnamon powder

### For Roasting

2 tablespoons minced garlic
2 tablespoons butter

### For the Sauce

1 tablespoon minced garlic
60 grams mayonnaise
1 tablespoon hot sauce
1 tablespoon tomato catsup
1 teaspoon white vinegar
2 tablespoons water
Juice of ½ lemon
Parsley leaves (to taste)
Salt and pepper (to taste)

## Crafting the Perfect Peri-Peri Chicken

1. Prepare your chicken by butterflying it or removing the spine. Discard any liquids that might have come out of the chicken.
2. Drizzle it with calamansi juice. If calamansi isn't available, lemon or lime juice works just as well.
3. Season the chicken with rock salt, cayenne pepper, and cracked black pepper. For those who prefer a milder flavor, you can reduce the amount of cayenne pepper.
4. Add dried thyme to the mix. If you have fresh thyme on hand, use two to three times the amount, as fresh herbs are milder in flavor.
5. Sprinkle some aromatic cinnamon powder.
6. Place the minced garlic beneath the chicken to prevent it from burning during roasting. Burnt garlic can introduce a bitter taste.
7. Spread the remaining marinade over the chicken and top it off with butter. Cover with aluminum foil to prevent the skin from burning too much.
8. Roast the chicken in a preheated oven at 400° Fahrenheit or 190° Celsius for about 45 to 55 minutes. The skin should turn a beautiful golden brown and crisp up nicely.
9. After roasting, let the chicken rest with the aluminum foil for around 30 minutes to an hour before carving.

### Preparing the Sauce:

1.  Combine water, tomato ketchup, mayonnaise, minced garlic, and hot sauce in a blender. Adjust the hot sauce according to your preference.
2.  Add the juice of half a lemon and a teaspoon of vinegar.
3.  Toss in some parsley leaves and blend until smooth.

## What to Pair with Your Peri-Peri Chicken

Peri-Peri Chicken pairs beautifully with a variety of side dishes. Consider serving it with:

- Grilled vegetables
- Fresh salads with a tangy dressing
- Creamy mashed potatoes
- Crispy potato wedges

## Nutritional Information

Given the ingredients provided, here's a rough estimate of the nutritional content per serving (assuming 200 grams per serving):

- Calories: 239
- Carbohydrate Content: 1g
- Cholesterol Content: 85mg
- Fat Content: 14g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 590mg
- Sugar Content: 0g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Note: The above values are estimates and may vary based on preparation methods. This should not be used for any medical requirements.

## Tips and Tricks for the Best Outcome

- Marinating the chicken overnight in the regrigerator ensures the flavors penetrate deeply, resulting in a more flavorful dish.
- Placing garlic beneath the chicken prevents it from burning and turning bitter.
- Adjust the spiciness of the sauce to your liking. Remember, it's all about balance!

## Ingredient Substitutes

If you're unable to find some of the ingredients listed, here are some substitutes:

- Calamansi Juice: You can use lemon or lime juice.
- Cayenne Pepper: Red chili powder or paprika can be used, though the flavor might slightly differ.

## Frequently Asked Questions

### Why is it called Peri-Peri Chicken?

Peri-Peri refers to the African bird's eye chili, which is a key ingredient in the traditional recipe. The name itself is derived from the Swahili word for 'pepper pepper'.

### Can I grill the chicken instead of roasting?

Absolutely! Grilling imparts a smoky flavor that complements the spicy marinade beautifully.

### How can I store leftover sauce?

Store any leftover sauce in an airtight container in the refrigerator. It should stay fresh for up to a week.


Dive into Chef RV's take on the classic Peri-Peri Chicken, a tantalizing dish that brings together spicy, tangy, and aromatic flavors. Discover the secrets behind this mouthwatering recipe!

Chef RV Peri-Peri Chicken and Sauce


## A Stir-Fry to Remember: Kung Pao Chicken

We're setting sail on a culinary journey, and our destination is the heart of China. Our dish of the day? The delicious Kung Pao Chicken, known for its tantalizing balance of spicy, sweet, and sour flavors. The best part is, it's easier to prepare than you might think!

## The Roots of Kung Pao Chicken

Named after a Qing Dynasty official, Kung Pao Chicken (宫保鸡丁) is a Sichuan classic that has taken the global culinary stage by storm. This dish, with its captivating blend of taste and texture, effortlessly bridges the gap between authenticity and accessibility.

## Ingredients Unearthed

For this dish, you'll need:

## For the Meat

- 400g chicken breast, bite-sized pieces

### For the Marinade

- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch (for marination)

### For the Sauce

- 2 teaspoons sugar
- 1 teaspoon cornstarch (for sauce)
- 1½ tablespoon Shaoxing wine
- 1½ tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce

### For the Stir-Fry

- 3 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 teaspoon ginger
- 1/2 teaspoon red chilli flakes (to taste)
- 1/2 teaspoon crushed Szechuan peppercorns (to taste)
- 2 bell peppers, sliced
- 1/2 bunch green onions

### Garnish

- 1/4 cup unsalted peanuts, roasted (approx. 36 grams)
- 1 teaspoon sesame oil

## Method

1. Marinate the chicken with light soy sauce and cornstarch. Let the flavors infuse while you prepare the rest of the ingredients.
2. To make the sauce, mix together the sugar, cornstarch, Shaoxing wine, vinegar, soy sauce, and dark soy sauce in a bowl.
3. In a wok or a large pan, stir-fry the marinated chicken in cooking oil until cooked. Set it aside for the grand reunion later.
4. In the same pan, with a dash of oil, stir-fry ginger, garlic, chilli flakes, and Szechuan peppercorns.
5. Toss in the bell peppers and green onions, stir-frying until they're slightly tender.
6. Add the sauce to the wok and continue stirring until it thickens.
7. Finally, add back the chicken in the wok as well as the peanuts and toss everything together. Add a drizzle of sesame oil, and your Kung Pao Chicken is ready!

## Tips and Tricks to Master Kung Pao Chicken

- Adjust the heat according to your preference by moderating the amount of Szechuan peppercorns and chilli flakes.
- Marinate the chicken for at least 30 minutes for the flavours to seep in.
- Ensure the wok is hot before adding ingredients. A hot wok seals in the flavors.

## Ingredient Substitutions

- Can't find Shaoxing wine? Dry sherry is a good alternative.
- Swap Szechuan peppercorns with regular black peppercorns for a less numbing heat.

## Nutritional Information

Each serving of this recipe (approximately 200g) contains:

- Calories: 565 kcal
- Carbohydrate Content: 20g
- Cholesterol Content: 85mg
- Fat Content: 30g
- Protein Content: 40g
- Saturated Fat Content: 7g
- Sodium Content: 900mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 20g

Please note that this is an estimated nutritional breakdown and actual figures may vary.

## Perfect Pairings for Kung Pao Chicken

Kung Pao Chicken is versatile when it comes to pairings. Enjoy it with steamed jasmine rice or brown rice for a classic experience. If you're in a noodle mood, Chow Mein or Lo Mein could be your go-to. For a low-carb option, consider pairing this dish with cauliflower rice or steamed veggies.

## Top Tips and Secrets for the Best Easy Kung Pao Chicken

- Marinade your chicken for at least 4 hours or even overnight. This ensure you have flavour throughout the chicken meat.
- When frying your chicken pieces, do not overcrowd them in the pan. Overcrowding lowers the temperature of the pan and prevents your chicken pieces from becoming crispy.
- When you add the chicken to the wok, spread them so all pieces have contact with the pan. Leave them to sear and fry for around 1 minute without touching them. This gives the chicken pieces some seared bits that gives a lot of flavour.
- Fry the chicken separately rather than with the vegetables. This allows you to control the cooking time for each set of ingredients and prevents them from being overcooked.
- Chop the Sichuan pepper corns rather than putting them in whole.
- Use as much ginger and garlic as you want!

## What is Kung Pao Chicken

Kung Pao Chicken is a spicy Sichuan dish that is made up of pieces of chicken, peanuts and vegetables.

The flavours are a balanced mix of sweet, salty and spicy.

The spiciness of the dish comes from the fact that it originated from the south-western Sichuan province of China.

## What are the Ingredient Substitutes for Easy Kung Pao Chicken?

- You can substitute firm tofu, pork stirps, beef strips or even shrimp for the chicken. Cook them separately to ensure they don't get overcooked.
- If you have Chinkiang or Chinese black vinegar, use this instead of plain vinegar. You can also use balsamic vinegar instead.
- If you have Arbor chillies and can take the heat, add them instead of the chilli flakes.
- If you don't have Shaoxing wine, you can use dry sherry, or Mirin. If using Mirin, reduce the amount of sugar you're adding since Mirin is already sweet.
- Instead of red bell peppers, you can use your favourite vegetables likes carrots, broccoli or even celery sticks.

## What Can I Serve with Easy Kung Pao Chicken?

- Traditionally, you can serve this dish with white rice.
- You can also serve this dish with stir fried rice, or its variations like garlic fried rice or egg fried rice.
- Some people would love to have this with some fried egg.
- Some boiled vegetables like broccoli, Bok Choy, carrots and mushrooms will be a good side dish for this.

## FAQs

### What makes Kung Pao Chicken unique?

Kung Pao Chicken's unique feature is its combination of flavors - sweet, sour, and spicy - and the "numbing" sensation provided by the Szechuan peppercorns.

### Can I make this dish vegetarian?

Yes, you can replace the chicken with tofu or a medley of your favorite veggies for a vegetarian version of Kung Pao.

### What can I use if I don't have Szechuan peppercorns?

Regular black peppercorns or a combination of black peppercorns and coriander seeds can be used as an alternative.

### Can I prepare this dish ahead of time?

Yes, you can marinate the chicken and prepare the sauce in advance. However, stir-frying is best done right before serving to maintain the dish's texture and freshness.

### What if I don't have Shaoxing wine?

Dry sherry or even dry white wine can be used as a substitute for Shaoxing wine in this recipe.


This Kung Pao chicken recipe is easy to prepare and does not use much specialty ingredients. Stir fry the chicken and vegetables in a wok to save some time.

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