When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Bake’




Asian Style Baked Chicken: 100th Recipe!

Melisa, my lovely daughter, presented me with this website as a birthday gift in 2008. This recipe will mark #100 for this online cookbook. It has been a pleasure to share my recipes with family, friends and people from literally all over the world. It’s the time for me to take a break from my test kitchen. Summer has arrived and I am going to return to my second favorite art form of painting. Thank you for allowing my recipes into your kitchens and your kind comments over the years. Happy Cooking! – Lucy


It’s a simple and easy recipe for an everyday family meal. Marinate the chicken pieces a few hours ahead of time, then bake and serve with vegetables, rice, potatoes or salad and bread.


1 whole chicken (4 to 5 pounds)
Canola oil or Pam cooking spray

2 scallions, including green top
¼ cup soy sauce (Kikkoman brand)
¼ cup teriyaki sauce
2 tablespoons rice wine or cooking sherry
1 tablespoon sugar
2 teaspoons Sriracha hot chili sauce (sold in the Asian section of your local supermarket)

Use a heavy, sharp knife to remove the legs, thighs and wings. Cut the whole chicken breast in half lengthwise. Cut each half breast crosswise in half again for a total of 4 pieces. Cut the back side of the chicken into 3 chunks. Do not remove the skin and bones but be sure to trim any excess fat from the chicken. Rinse the chicken pieces with cold water and pat dry with paper towels.

Wash and trim the green onions and finely chop. In a large bowl, mix the marinade ingredients together. Add the chicken pieces into the marinade and coat well. Cover and refrigerate for 4 hours or longer. Turn pieces once or twice while marinating.

To Cook:
Preheat oven to 375 degrees. For easy cleanup, line a large flat pan with tin foil. Spray cooking spray on top of tin foil to prevent chicken from sticking. Place chicken pieces, skin side up, evenly on the baking sheet and pour the remaining marinade sauce over the chicken. Bake for 30 minutes, turn pieces over, and bake for another 20 minutes. Turn chicken pieces over one more time and bake for 10 more minutes until the chicken skin side is browned. Serve hot or warm.

Makes 4 servings
Preparation time: 20 minutes
Marinating time: 4 hours or longer
Cooking time: 1 hour




Baked Soy Sauce Chicken

In Cantonese style restaurants a whole chicken is boiled with soy sauce and spices. I have always thought that the chicken skin was too fatty. At home, baking the chicken in the oven makes for a crispy skin with the same great flavor.

1 whole chicken (approximately 4 pounds)
4 cloves garlic
2 scallions, including the green top
1 oz. fresh ginger root
Canola oil or Pam cooking spray

½ cup soy sauce (Kikkoman brand)
½ cup water
¼ cup rice wine or cooking sherry
1 tablespoon sugar
2 teaspoons sesame oil
2 teaspoons red hot chili oil

Trim excess fat from chicken. Rinse with cold running water and pat dry with paper towels. Crush, peel the garlic. Wash and trim the green onions, cut into 1 inch pieces. Peel and thinly slice the ginger root. In a small bowl mix soy sauce, water, wine, sugar, sesame oil, chili oil and set aside. Stuff the chicken cavity with the crushed garlic, onions and ginger root.

To Cook:
Preheat oven to 350 degrees. For easy clean up, spray cooking spray onto a 9×12 baking dish. Place the stuffed chicken breast side down. Pour sauce mixture over chicken. Bake uncovered, breast side down for 40 minutes. Turn the chicken over, breast side up, and continue to bake for another 40 minutes until the chicken is in golden brown color. Using a large spoon or a brush, baste the chicken with the sauce from the pan a few times while baking. Remove chicken from the oven and let cool for 15 minutes before cutting the chicken into pieces. Remove any excess fat floating on the surface from sauce in pan. Pour the sauce over chicken pieces to serve. The sauce will enhance the flavor.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes




Baked Stuffed Mushrooms

The holidays are upon us and it has been such a busy time (hence the lack of posts)! Our traditional family Christmas Eve dinner planning is in full swing by Grandma Lucy and we wanted to share a light and healthy hors d’oeuvre that your family may also enjoy.

1 pound fresh mushrooms, (1.5 to 2 inch diameter / about 20 pieces)
½ pound small or medium size raw shrimp
1/2 can sliced water chestnuts (2.5 oz. drained & approx. ¼ cup after finely chopped)
1 oz. fresh cilantro (approx. ¼ cup after finely chopped)
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry wine
1 teaspoon salt
1 teaspoon pure sesame oil
Canola oil or Pam cooking spray

Wash mushrooms thoroughly and carefully remove the stems. Finely chop the stems. Peel and devein the shrimp, rinse and pat dry with paper towels. Use a heavy knife to finely chop the shrimp. Finely chop the water chestnuts. Wash and trim the cilantro, finely chop.  In a bowl, combine the chopped shrimp with the mushroom stems, water chestnuts, cilantro, cornstarch, rice wine, salt and sesame oil. Mix together thoroughly. Fill each mushroom cap with 1 tablespoon of the shrimp mixture. Pack tightly so that top of filling is rounded like a miniature cupcake. You should be able to use up all the mixture.

To Cook:
Preheat oven to 400 degrees. Arrange stuffed mushrooms into a 9×12 baking dish. (There will be some liquid from the mushrooms while baking.)
Spray a little cooking spray on top of the stuffed mushrooms. Bake the stuffed mushrooms uncovered for 18 to 20 minutes. Remove the baked mushrooms onto a serving plate and serve it warm.

Makes about 20 mushroom caps
Preparation time: 20 to 25 minutes
Cooking time: 18 to 20 minutes

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