“Curators” Cook-Along
Originally broadcast live on luckyrice.com May 28, 2020
Danielle shares how to make Three-Cup Chicken. Award-winning sommelier Bernard Sun teaches us about Japanese alcohol and shows us how to make Asian-inspired cocktails. Danielle catches up with Vicki and Kathleen of Banana Magazine. And Maggie Zhu of Omnivore’s Cookbook shows us how to make a mochi dumpling. This will include recipe demos and items from The Essential Asian Pantry Box.
Ingredients and Recipes for this Cook-Along:
Danielle’s Three-Cup Chicken
Ingredients:
one whole chicken, cut up into 8 pieces
1 knob ginger, smashed
1/2 cup rice wine
1/2 cup sesame oil
1/2 cup light soy sauce
chives (garnish)
Directions:
Break down chicken into separate parts (if not already done). Put into a pot.
Smash ginger to release fragrance. Slice ginger into eight pieces and then put into pot.
Add 1/2 cup sesame oil, 1/2 cup soy sauce, 1/2 cup cooking wine into the pot.
Pour mixture over chicken.
Turn on to high heat. Cover and let come to a boil.
Skim any scum from the top of the soup.
Once the liquid comes to a boil, lower to simmer for 25 min.
Garnish with chives.
iichiko Sonic
Ingredients:
iichiko shochu
soda water
tonic water
Directions:
Build all ingredients over ice.
Garnish with Lime or Lemon
Recipe courtesy of Bernard Sun
Maggie’s Mochi Dumplings
Ingredients:
250 grams (9 ounces) glutinous rice flour and extra flour to dust working surface
1 1/2 cups red bean paste
1 tablespoon vegetable oil
1/2 cup white roasted sesame seeds
Directions:
Add sweet rice flour into a large bowl.
Add 1 cup of water
Stir with a fork until the water is fully incorporated with the flour. It should have a slightly sticky, somewhat “Playdough” like consistency.
Dust a working surface with rice flour and transfer the dough onto it.
Divide the dough in half. Roll the dough with both hands to shape it into a long, even rod. Divide the dough equally into 8 pieces.
Shape each piece into a round ball and set aside.
Take one rice dough ball and press it into a round, flat piece .
Scoop about 2 tablespoons of red bean paste into center of dough. Pinch edges to close.
When the cake is shaped like a ball, press it into a ball
Spread 1 tbs of sesame seeds onto the working surface, place the cake on top of them, and gently press.
Shake off the extra sesame seeds, flip the cake, and press the other side onto the seeds.
Heat 1 teaspoon of vegetable oil in a non-stick skillet over medium heat.
Cook until the bottom of the cake turns golden brown, 2 to 3 minutes.
Flip and cook the other side.
Recipe courtesy of Maggie Zhu of Omnivore’s Cookbook.