ABOUT
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 ‘Pan Fried’

9

Mar

2011

Pan Fried Chicken Thighs

I am always looking for simple dishes to serve my family. In part because I am too tired to have to deal with the clean up that typically comes with a complex recipe. This is another easy chicken family dinner recipe which never goes out of style. Serve with your typical American side dishes such as rice, potatoes, vegetables and a mixed green salad.

pan-fried-chicken-thighs

6 pieces chicken thighs (about 2 pounds)
1 medium size yellow onion (about 8 oz.)
3 tablespoons flour
1/2 teaspoon salt
1 tablespoon canola oil or vegetable oil
3 tablespoons rice wine or cooking sherry
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon brown sugar

Preparation:
Rinse the chicken thighs with cold water and pat dry with paper towels. Trim extra fat from each chicken thigh. Do not remove the skin and bones. Mix the flour and salt together on a large plate. Coat each chicken thigh lightly with flour and salt mixture, set aside. Peel and trim the onion. Cut the onion in half lengthwise then quarter. Cut crosswise into ¼ inch thin pieces.

To Cook:
Heat oil in a large non-stick frying pan over medium-high heat. When the oil is hot, add the chicken thighs to the pan skin side down. Brown the chicken thighs for about 6 to 7 minutes until the skin is golden brown. Turn the chicken thighs over and brown the other side for 3 to 4 minutes. Add the sliced onions and mix with the chicken thighs. Lower the heat to medium. Evenly sprinkle the rice wine, soy sauce and brown sugar on the chicken pieces. Cover the frying pan with a lid and cook for 4 minutes. Turn the chicken thighs skin side down again and cook for another 4 minutes with the cover on. Turn off the heat. The chicken thighs will be nicely browned and the onions, tender and slightly caramelized. Serve hot.

Makes 4 or more servings
Preparation time: 10 minutes
Cooking time: 18 to 20 minutes


6

Nov

2008

Pan Fried Spicy Salmon Filets

I am always trying to incorporate more fish into our diet. It doesn’t help that some of my family members (aka husband) won’t eat salmon. Yet they will eat salmon fillets when prepared with spicy Asian flavor, hence this wonderful recipe.  Other times I just don’t give them a choice since it’s what’s being served for dinner!  🙂

4 fresh salmon fillets (1-1/2 pounds)
4 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon canola, vegetable or olive oil (for cooking in a non-stick pan)

Sauce:
4 cloves garlic
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons water
2 tablespoons rice wine or cooking sherry wine
1 teaspoon dried crushed red chili peppers
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon pure sesame oil

Preparation:
Use a sharp knife to remove the skin from each salmon fillet. Rinse with cold water and pat dry with paper towels. Mix salt and black pepper together then sprinkle evenly to cover both sides of the salmon fillets. Place flour on a large plate. Lightly coat each piece of salmon with the flour. Crush, peel and finely chop the garlic. In a small bowl, mix the sauce ingredients together and set aside.

To Cook:
Heat oil in a large non-stick frying pan over medium heat. When the oil is hot, brown the salmon pieces in a covered pan for 3 to 4 minutes on each side. Pour the sauce mixture over salmon. Cook with the cover on for a few seconds longer. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 8 minutes

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