Category Archives: Asian

Roast Duck with Chinese Spices and Hoisin Sauce


Ready for the oven!

1 Duck 4-6 Pounds

1 tbsp Chinese Five Spice powder

1 tsp ground ginger

1 tsp black pepper

1 tsp kosher salt

1 small white onion cut into eighths

Preheat oven to 425 degrees

Prepare the duck by trimming excess neck skin and fat around the cavity opening. Poke holes in skin being careful not to pierce the meat. This will help some fat to escape, self baste and produce a crispier skin. Pat the duck dry with a paper towel until the skin is dry on all sides. Mix all dry ingredients in a small bowl and sprinkle generously over the duck making sure to coat the wings and legs. Stuff the duck with the onion.

In a small roasting pan place the duck on a rack and roast uncovered for 30 minutes breast side up. Remove the duck from the oven and turn over to breast side down. Reduce heat after returning the duck to the oven and cook roast for 30 more minutes. Remove duck and turn over again to breast side up. Return to oven and cook for 20 more minutes.  Cooking times may vary so use your judgment on the roasting time. If the duck is still running pink when you chop it, it’s okay because it’ going back in the oven after being chopped.

Raise heat back to 425 after removing the duck.

Let the duck rest for 15 minutes with a foil cover. Remove wings, legs and thighs with a boning knife. Using a large very sharp knife or Chinese cleaver cut, the breasts down the middle and cleave through the backbone. Place the halved breasts with backbone on a large cutting board and chop with cleaver into pieces. Chop the thighs with the cleaver as well. See photo below.

Chop the breast with cleaver using strong chops being careful not to remove any fingers. Do not try to hold the breast.

Chopped duck ready to go back in the oven for about 15 minutes.

Place the entire chopped duck including backbone back into a 425 degree oven for 10-15 minutes to crisp up the duck. Remove duck and serve immediately with Hoisin sauce in a dipping bowl. This is a very savory and rich dish. Serve with a dry Riesling.


Hoisin Sriracha Marinated Chicken

I love the sweet savory flavor of Hoisin Sauce and the savage garlic and chili flavor of the ever popular Sriacha. One day I planned to grill some chicken thighs but I didn’t really feel like cooking. It was hot and I was feeling a little lethargic. I mixed these two condiments together to get a brilliant little marinade for chicken.


2 pounds skinless chicken thighs or boneless and skinless chicken thighs

1/4 cup or more Hoisin Sauce

1/4 cup or more Sriracha

In a bowl combine Hoisin and Sriracha and whisk together. Pour mixture over chicken thighs in a dish and marinate for 20 minutes to 1 hour. I use large zip lock bags for marinating; it just works better. Prepare a fire using charcoal or gas and grill over low to medium heat.

Tip: When grilling meat with a high sugar content; be mindful that high heat will burn the sugar quite easily. Grill over low to medium paying close attention.

We want a little charring of the meat as in the picture above. This is one of the easiest and tastiest dishes I have come up with, everybody loves this. Surprisingly the Sriracha doesn’t make this dish very spicy at all. You can control the heat by simply adding more Sriracha.

Squid with Baby Ginger and Chili Paste (Sambal)

I conceptualized and cooked this recipe in 15 minutes! Very easy with simple layers of flavor. Based on Southeast Asian cuisine and simplicity. This can be done with shrimp and chicken as well. Squid contains a lot of water and cooks in about two or three minutes in a hot pan so you have to work fast and use the corn starch to thicken. The entire dish takes about 15 minutes to prep and cook. I love spicy so this may be too much for most; simply control by adding less or more of the chili paste (Sambal).

I picked up some baby pink ginger from my friend Gretchen at the farmers market. Baby ginger is tender and less spicy allowing for more subtle flavors. You won’t have to eat around the ginger, it’s fabulous!


1 pound cleaned squid

1-2 tbsps canola oil

1-2 ozs baby pink ginger or 1 oz regular ginger

2 spring onions

1 clove garlic

1-2 tbsps Sambal Oelek

Splash of fish sauce

1-2 tsp corn starch for thickening

Heat a wok to medium high and canola oil. Stir fry ginger, garlic for 2 minutes. Add sambal and onion and cook for 2-3 minutes. Add squid cook for 3-4. Add corn starch and let thicken. remove from heat and serve over jasmine rice or as is.

If using chicken you will have to extend the cooking time and add onion just a bit later in the process so it stays a bit crisp.


Chicken Black Bean Sauce with Jalapeno

I love the color the carrot brings to this dish!

Chicken Black Bean Sauce with Jalapeno

I first tried Chicken Black Bean in San Francisco on a trip back in 1998 at a fantastic Chinese Restaurant in Chinatown. Unfortunately I don’t remember the name or location; I would love to go back! Black Bean goes well with, Chicken, pork, shrimp, squid, fish, green beans, broccoli and many more. This stir fry is very easy and cooks quite fast. Most restaurants precook the the meat and add it to vegetables and sauce. This recipe has you cooking the chicken and using the juice from the chicken as the sauce with Black Bean Paste. I have finally figured out how to have juicy tender chicken and crisp vegetables. This recipe works the same way for all meat ingredients. With Vegetarian versions using broccoli or green beans require a little water or vegetable stock for the sauce. The Jalapeno can be omitted if you don’t like the heat.


1 pound chicken breast and or chicken thighs cubed in bite size pieces

1-2 tbsp Black Bean Garlic Paste

2 tbsps Canola or Peanut oil. Peanut oil has a higher burning point good for high heat cooking

1 small onion or spring onion roughly chopped

1 carrot thinly sliced as in picture above. I use the slicing attachment on my food processor.

1-2 Jalapeno or 2-3 serrano chilies

1/2 tsp sugar or to taste. (optional)

1 tsp corn starch or less for thickening the sauce

1 cup Jasmine Rice cooked to directions

Tip: Cook rice first and start chicken after fluffing the rice. The rice will be perfect when your dish is ready!


Wok or skillet (Non stick works best)

Spoon or Spatula

This dish is fast paced and requires your attention, If the vegetables get mushy the dish is good but far from Ideal. Follow this recipe as written and you should be quite happy.

Get your Wok or skillet medium high, it is nearly impossible to get this perfect without a hot pan. experienced Chinese cooks like their woks super hot. I don’t recommend this for novices, medium high is more forgiving. Add oil to hot wok. Add chicken to wok and stir fry for 1-2 minutes. Add carrots, onion and sugar (if using). There should be some liquid from the chicken.

Tip: Control the heat by moving the wok off the heat back and forth.

Add Black Bean Paste and Jalapeno and stir over the heat. Use the corn starch to thicken if needed. The vegetables should be cooked but crisp and the Jalapenos should be under cooked maintaining there crisp fresh flavor. Remove from heat and cover for a few minutes. You’re done!

Serve over Jasmine Rice,


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