Asian Takeout Cookbook - Salu Salo Recipes
Asian Takeout CookbookLiza AgbanlogCreator of Salu Salo Recipes Blogeasy Chinese, Japanese and Korean takeout copy cat dishes
Table of ContentsAppetizersChicken Pot Stickers1Steamed Pork and Shrimp Dumplings (Sio Mai)2Crispy Korean Fried Wings3Honey Garlic Chicken Wings4Hot and Sour Soup5Miso Soup with Tofu and Enoki Mushroom6ChickenOrange Chicken7Honeyed Chicken Teriyaki8Sweet and Sour Chicken9Chicken Teriyaki10Lemon Chicken11Honey Chicken12Sticky Honey Sesame Drumsticks13Chicken Chow Mein14General Tso’s Chicken15Chicken Jicama Salad Roll16BEEFCrispy Beef With Honey and Pepper17Beef Udon18Beef Yaki Udon19SeafoodSweet and Sour Fish20Sichuan Sweet and Sour Prawn21Scallop Fried Rice22VegetarianVegetable Stir Fry With Sweet and Spicy Tofu23Fried Eggplant With Basil24Gai Lan With Minced Garlic25Crunchy Tofu With Mushroom Sauce26
Chicken Pot StickersPrep Time: 30 minCook Time: 30 minServings: 36 pot stickers1 package (8 oz) round dumpling or ⅛ tsp white pepperwonton wrappers (36 pieces)½ cup finely chopped red bell1½ cups chicken broth, dividedpepper3 tsp soy sauce, divided1 egg whiteFilling:Dipping Sauce:12 oz ground chicken2 tbsp rice vinegar½ cup of shredded cabbage orcoleslaw mix2 tbsp soy sauce⅓ cup chopped green onionsA drop of your favorite hot sauce(optional)1 tsp grated ginger1 tsp sesame oil1.In a medium bowl, mix all ingredients for filling.2.Lightly brush each wrapper with water. Place one teaspoonfulof filling on center of wrapper. Pinch 5 pleats on edge of onehalf circle. Fold circle in half over filling, pressing pleated edgeto unpleated edge. Repeat with remaining wrappers and filling.3.Spray 12-inch non-stick skillet with cooking spray; heat overmedium heat. Cook 12 pot stickers at a time in skillet for 3minutes or until lightly brown, turning halfway. Stir in1/2 cupbroth and 1 teaspoon of soy sauce. Cover and cook for 5minutes. Uncover and cook 1 more minute or until liquid hasevaporated. Repeat with remaining pot stickers, broth and soysauce.4.Serve with the dipping sauce.SALU-SALO Recipes Asian TAKEOUT Cookbook APPETIZERS1
Steamed Pork and ShrimpDumplings (sioMai)Prep Time: 20 minCook Time: 30 minServings: 24 pieces1 lb lean ground pork½ lb shrimps, peeled, deveined and finelychopped3 large dried shitake mushrooms¼ cup shredded carrots¼ cup chopped green onions1 teaspoon soy sauce1 teaspoon Shaoxing wine or rice wine orsherry1 teaspoon salt1.Soak the mushrooms in hot water for 20 minutes. Drain, remove the stems andchop finely.2.In a large bowl, thoroughly mix all the ingredients until well blended. Cover withplastic wrap and refrigerate for 20 minutes.1/8 teaspoon ground pepper1 tablespoon sesame oil1 egg, lightly beaten1 tablespoon cornstarch24 wonton wrappersDid you know?Siomai, a popular Chinese steamed pork dumplingdish, is commonly served as dim sum.3. Fill center of wonton wrapper with a tablespoonful of the filling. Wrap the edgesaround the filling and flatten the top with the back of a spoon. Repeat with the restof the wrappers and filling.4.Lightly dust the bamboo steamer with flour (or brush stainless steamer with oil)and steam the siomai for 10-15 minutes.5.Serve with lemon juice and soy sauce dipping sauce.SALU-SALO Recipes Asian TAKEOUT Cookbook APPETIZERS2
Crispy Korean Fried WingsPrep Time: 20 minCook Time: 1 hrServings: 43 lbs chicken wings, mixture of drumettesand wingettes1 tsp grated ginger½ tsp salt½ tsp ground black pepper⅔ cup potato starch or corn starchVegetable oil for fryingSesame seedsSauce:2 tbsp olive oil1.2.Heat a large non-stick skillet or wok over medium high heat. Add the olive oil, andgarlic; cook for 30 seconds or until fragrant. Add soy sauce, honey, vinegar,mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves.Remove from heat and set aside.Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; usingyour hand, mix until well blended.3. Place potato starch in a shallow dish. Roll each wing in the powder; shake offexcess powder.4.Heat oil in wok or a large frying pan. Add wings few at a time and cook for 8-10minutes, turning a few times using a tong. Drain on paper towel lined plate.5.Refry the wings, starting with the first batch (followed by second and then thirdbatch), for another 3-5 minutes or until golden brown and crispy. Drain on papertowel lined plate.6.Reheat the sauce; add the hot chicken wings. Mix well until wings are fully coatedwith sauce. Transfer to a platter and sprinkle with sesame seeds.SALU-SALO Recipes4 cloves garlic, minced or grated¼ cup soy sauce½ cup honey1 tbsp vinegar1 tbsp Dijon mustard1 tbsp brown sugar Asian TAKEOUT Cookbook APPETIZERS3
Honey Garlic Chicken WingsPrep Time: 10 minCook Time: 25 minServings: 36 wings3 lbs chicken wings1 teaspoon seasoning salt¼ cup flour¼ cup honey¼ cup soy sauce1 teaspoon garlic powderVegetable oil for frying1.2.3.4.Combine honey, soy sauce and garlic powder in a saucepan. Stir and let it boil.Remove from heat and set aside.Prepare chicken wings by removing tips and then cutting apart at joint. Season withseasoning salt.Roll each piece in flour and deep fry in heated oil until wings turn golden brown,around 4 minutes on each side. Drain on paper towel.In a large bowl, toss wings with the honey garlic sauce. Transfer to a serving plate.SALU-SALO Recipes Asian TAKEOUT Cookbook APPETIZERS4
Prep Time: 30 minCook Time: 20 minServings: 6Hot and Sour Soup6-8 dried Chinese mushrooms10 dried black fungus (optional)1 (454 g) pkg. firm tofu, drained and cut intostrips6 cups vegetable broth1 (227 ml) can sliced bamboo shoots, rinsed,drained and sliced into thinner strips1.Cover the dried mushrooms and fungus in hot water in separate bowls for about 30minutes to soften.100g (3.5 oz) fresh enoki mushrooms, bottomstems trimmed1 medium carrot, peeled and finely julienned2.Drain and remove the tough stems from the mushrooms: slice the caps into finematchstick-size shreds.3 tablespoons cornstarch3.If using, drain the fungus and cut away the hard nibs: cut the fungus into fineshreds.3 tablespoons soy sauce4.In a large pot, bring the vegetable broth to a boil over high heat.5.Add the tofu, shredded mushrooms, fungus, bamboo shoots, enoki mushroomsand carrot.6.In a small bowl, combine the cornstarch with the water and slowly mix into thesoup, stirring well.2 tablespoons finely minced fresh ginger7.When the soup returns to a boil and has slightly thickened, add soy sauce, ricevinegar, green onions, ginger, chili oil, sesame oil and white pepper.1 ½ teaspoons sesame oil8.If the soup is not spicy enough, add more vinegar, chili oil and ginger, to taste.9.If the soup is not thick enough, slowly add cornstarch mixture (1/4 cup cornstarchdissolved in 1/4 cup water) to the soup until the right consistency has beenreached,10. Remove from heat and if desired, add egg, slowly pouring in a thin stream, stirringSALU-SALO Recipesthe soup in a circular motion.6 tablespoons water4 tablespoons rice vinegar, plus more ifnecessary¼ cup finely chopped green onions1 teaspoon chili oil½ teaspoon freshly ground white pepper1 large egg, beaten (optional) Asian TAKEOUT Cookbook APPETIZERS5
Miso Soup with Tofu andEnoki MushroomPrep Time: 5 minCook Time: 10 minServings: 4300 g soft tofu, cut into small cubes100 g enoki mushroom, rinsed and ends cut5 cups water3 tablespoons hondashi granules4 tablespoons miso (soybean paste)1 stalk green onions, sliced1.Bring water to a boil. Add hondashi; continue to boil until granules are dissolved.2.Reduce heat. Add miso and stir to combine.3.Add enoki and tofu. Cook for couple of minutes.4.Sprinkle with green onions and serve.Did you know?Miso soup is a traditional Japanese soup made froma stock consisting of miso paste.SALU-SALO Recipes Asian TAKEOUT Cookbook APPETIZERS6
Orange ChickenPrep Time: 15 minCook Time: 20 minServings: 3-41 lb boneless, skinless chicken thighs, cut intobite sized pieces1 ½ cup cornstarch3 cups vegetable oil for frying 1 teaspoonolive oil for sautéingSalt to tasteMarinade:1 tablespoon soy sauce1 tablespoon Chinese rice wine or dry sherry1.In a large bowl, combine the 1 tablespoon soy sauce, rice wine and egg white. Addthe chicken pieces and stir to coat. Let stand for 10 minutes.2.Prepare the sauce by combining the orange juice, stock, cider vinegar, soy sauce,sesame oil, brown sugar and orange zest. Set aside.3.Heat 1 teaspoon olive oil in a saucepan over medium heat and sauté the garlic for 1minute. Add the sauce, bring to a boil, reduce the heat and let simmer for 5minutes. Stir in the cornstarch and water mixture until the sauce thickens. Seasonwith salt. Remove from heat and set aside.4.Spread the 1 ½ cups cornstarch in a large bowl. Toss the marinated chicken in thecornstarch and shake off any excess before frying.5.Heat the 3 cups oil in a wok or heavy-bottomed pot. Add 8-10 chicken pieces andfry until golden, around 4-5 minutes. Remove cooked chicken and drain on a platelined with paper towels. Repeat with the rest of the chicken.6.Reheat the orange sauce and stir in the fried chicken pieces. Mix until well coated.Transfer to a plate and serve.1 egg whiteSauce:1/3 cup orange juice¼ cup chicken stock1 tablespoon cider vinegar1 ½ tablespoons soy sauce1 teaspoon sesame oil2 tablespoons brown sugar1 teaspoon grated fresh orange zest1 garlic clove, minced1 teaspoon cornstarch, dissolved in 1tablespoon waterSALU-SALO Recipes Asian TAKEOUT Cookbook Chicken7
Honeyed Chicken TeriyakiPrep Time: 15 minCook Time: 32 minServings: 4Chicken:2 lbs boneless chicken breasts½ cup all-purpose flour½ teaspoon salt1/8 teaspoon pepper2 eggs, beatenOil for fryingGlaze:1/3 cup soy sauce1/3 cup honey1 tablespoon dry sherry1 clove garlic, minced or pressed1 teaspoon grated fresh ginger1.Cut chicken in 1-inch squares.2.Combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasonedflour.3.Pour ½ inch oil in a wide frying pan; place over medium-high heat.4.When oil is hot, add chicken, half at a time. Cook, turning as needed, until chickenis golden brown (around 6-8 minutes).5.Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a small pan.6.Lift chicken from oil. Drain briefly and dip in honey mixture, then place on a rackset in a baking pan. When all chicken is cooked and dipped, sprinkle with sesameseeds, if used.7.Bake at 250 F for 20 minutes. Brush with glaze after 10 minutes.2 tablespoons sesame seeds (optional)Tip:You can serve this as is or with the glaze as a dippingsauce.SALU-SALO Recipes Asian TAKEOUT Cookbook Chicken8
Sweet and Sour ChickenPrep Time: 40 minCook Time: 35 minServings: 4-54 boneless skinless chicken breasts, cut intocubes1 tablespoon soy sauce1 tablespoon sherry½ -3/4 cup cornstarchOil for frying1 tablespoon olive oil2 cloves garlic, chopped½ green bell pepper, diced½ red bell pepper, diced½ cup pineapple chunks1.Marinate the chicken pieces in soy sauce and sherry for 30 minutes.2.Dip each piece in cornstarch and fry over medium heat until golden brown. Drainon paper towels.6 tablespoons white vinegar3.In a bowl, mix ingredients for sauce. Set aside.¼ cup sugar4.Heat 1 tablespoon olive oil in a skillet. Sauté garlic until light brown. Add peppersand sauce mix. Bring to a boil then add chicken pieces and pineapples, stirring wellto lightly coat the chicken with the sauce.5.Transfer to a plate and serve immediately.Sweet and Sour Sauce:3 teaspoons soy sauce8 tablespoons ketchup2 tablespoons water1 teaspoon Worcestershire sauce1 teaspoon cornstarchSALU-SALO Recipes Asian TAKEOUT Cookbook Chicken9
Chicken TeriyakiPrep Time: 1hr 10 minCook Time: 15 minServings: 4-54-6 skin-on chicken thighs, deboned2 tbsp mirin1 tbsp vegetable oilTeriyaki Sauce:1 tbsp sake2 tbsp honeyMarinade:2 tbsp mirin½ cup water2 tbsp sake2 tbsp soy sauce2 tbsp soy sauce2 tbsp brown sugar1.Combine the water, soy sauce, brown sugar and mirin in largeziploc bag and add the chicken thighs. Seal the bag and let thechicken marinade in the fridge for at least an hour. Remove thechicken pieces from the marinade and pat dry with paper towels.2.Heat the oil in a non-stick frying pan over medium heat. Placethe chicken skin-side down in the pan and fry until goldenbrown on one side, about 2 minutes.3.Flip the chicken, then add 1 tablespoon of sake and quicklycover the pan with a lid. Steam the chicken until it is just cookedthrough, about 5 minutes.4.Prepare the teriyaki sauce by mixing 2 tablespoons each of:honey, mirin, sake, and soy sauce. Stir to combine.5.Turn up the heat to high, and then add the teriyaki sauce. Letthis mixture boil, while flipping the chicken repeatedly to coatevenly.6.The chicken teriyaki is done when most of the liquid hasevaporated and the sauce forms a thick glaze around thechicken. Slice and pour the remaining teriyaki sauce over thechicken.SALU-SALO Recipes Asian TAKEOUT Cookbook Chicken10
Prep Time: 20 minCook Time: 30 minServings: 4Lemon ChickenChicken:1 lb chicken breast fillets, cut into strips1 egg yolk, lightly beaten1 tablespoon water2 teaspoons soy sauce2 teaspoons dry sherry3 teaspoons cornstarchExtra cornstarch for coating2 cups oil for fryingLemon Sauce:½ cup fresh lemon juice1.Combine egg, water, soy sauce, sherry and cornstarch in a small bowl, mix untilsmooth. Pour mixture over chicken pieces and set aside for 10 minutes.2.Roll each chicken piece in cornstarch and place in a single layer on a plate ready tobe fried.3.Fry in hot oil until golden ( around 5 minutes). Drain and set aside.4.To make the sauce, combine the lemon juice, water, sugar and sherry in a smallpan. Bring to a boil, add cornstarch mixture, stirring until the sauce thickens.5.Pour over the chicken pieces. Serve with steamed rice and enjoy!2 tablespoons water2 tablespoons sugar1 tablespoon dry sherry2 teaspoons cornstarch dissolved in 1tablespoon waterSALU-SALO Recipes Asian TAKEOUT Cookbook Chicken11
Honey ChickenPrep Time: 10 minCook Time: 15 minServings: 4-61 lb. skinless, boneless chicken thighs cut intobite-sized pieces½ cup flour½ cup cornstarch½ teaspoon baking powder2 egg whites, beaten½ plus 1/8 cup cold water¾ cup honey3 teaspoons sweet chili sauceOil for fryingCornstarch/Flour Mix:1.Combine ingredients for cornstarch/flour mixture. Set aside.½ cup cornstarch2.Make a creamy batter of the flour, cornstarch, baking powder, beaten eggs andcold water.3.Dip the chicken pieces into the batter and then roll in cornstarch/flour mixture.Fry in moderately hot oil until golden and crisp on the surface, around 5 minutes.Drain briefly and transfer to a serving plate.4.In another pan, melt the honey with the sweet chili sauce. Pour over the chickenand serve immediately.½ cup flour1 teaspoon salt¼ teaspoon pepperSALU-SALO Recipes Asian TAKEOUT Cookbook Chicken12
Sticky Honey Sesame DrumsticksPrep Time: 5 minCook Time: 30 minServings: 5¼ cup (60 mL) liquid honey2 tbsp (30 mL) sesame seeds2 tbsp (30 mL) sesame oil2 tbsp (30 mL) sodium-reduced soy sauce4 cloves garlic, minced2 lb (907 g) chicken drumsticks (10 drumsticks)1.Preheat oven to 400 F. Line baking sheet with parchment paper.2.In large bowl, whisk together honey, sesame seeds, sesame oil,soy sauce and garlic.3.Pat drumsticks dry with paper towel. Add to the honey sauceand stir to coat. Arrange on prepared baking sheet.4.Bake in oven, turning occasionally, until juices run clear whenthickest part of chicken is pierced, about 25 minutes.5.Serve and enjoy!SALU-SALO Recipes Asian TAKEOUT Cookbook Chicken13
Chicken Chow MeinPrep Time: 25 minCook Time: 20 minServings: 4-510 oz boneless, skinless chicken thighs, cutinto strips14 oz (400g) dried Chinese style chow meinnoodles8 dried shitake mushrooms1 onion, thinly sliced2 oz snow peas½ green bell pepper, sliced into thin strips1.Soak the shitake mushrooms in warm water for 15 to 20 minutes. Squeeze out theexcess water. Discard the stems and thinly slice the caps. Set aside.2.In a small bowl, combine the ingredients for the marinade. Add the chicken piecesand stir to coat. Cover with a plastic wrap and let stand at room temperature for 15minutes.3.Meanwhile, cook the noodles in boiling water just before al dente, around 2 minutes.Drain the noodles, rinse under cold water and drain again thoroughly. Transfer to abowl and toss with the sesame oil.1 medium carrot, julienned1 cup fresh bean sprouts1 tablespoon sesame oil3 tablespoons vegetable oil1 tablespoon oyster sauce4. Prepare the sauce by combining all the ingredients in a small bowl. Set aside.Marinade:5.1 1/2 tablespoons soy sauce1 tablespoon Chinese rice wine or dry sherrySauce:1/2 cup chicken stock2 tablespoons soy sauce1 ½ tablespoons oyster sauce¼ teaspoon white pepperHeat a wok or large skillet over medium high heat. Add 1 tablespoon vegetable oil andswirl to coat the bottom. Add the chicken and stir fry until no longer pink, about 2minutes. Add the onions, snow peas, bell pepper, carrots, bean sprouts, andmushrooms. Cook for another 3 minutes, or until the vegetables are tender-crisp. Add1 tablespoon oyster sauce and stir until well incorporated. Transfer to a plate and setaside.6. Using the same wok or skillet, add the remaining 2 tablespoons vegetable oil. Swirl tocoat the bottom of the pan. Add the noodles and stir-fry for a minute. Make a well inthe middle of the noodles and pour in the sauce. Return the chicken and vegetables tothe pan and stir until everything is well coated and heated through. Transfer to a plateand serve.SALU-SALO Recipes Asian TAKEOUT Cookbook Chicken 14
Prep Time: 15 minCook Time: 15 minServings: 2-4General Tso’s ChickenChicken:1 lb boneless, skinless chicken thighs cut into1-inch pieces1 cup cornstarch2 teaspoons sesame oil2 tablespoons vegetable oil6 small dried chilies or less depending on yourpersonal preference1 tablespoon minced garlic2 teaspoons minced ginger2 green onions, cut into 1-inch lengths2 cups vegetable oil for fryingMarinade:1.Combine broth, rice vinegar, soy sauce and sugar in a bowl. Stir until sugar hasdissolved. Set aside.2.Combine marinade ingredients in a bowl. Pour mixture over chicken pieces and setaside for 10 minutes.3. Roll each chicken piece in cornstarch and place in a single layer on a plate ready tobe fried. Fry in hot oil until golden (around 5 minutes). Drain and set aside.4.5.Place a wok or skillet over medium high heat. Add vegetable oil and sesame oil,swirling to coat sides. Add the chilies, garlic, ginger and green onions; stir-fry for 1minute. Add the sauce and cook, stirring for 1 minute. Add cornstarch solution andcook, stirring until sauce thickens.Return the chicken to the wok and stir until chicken pieces has been coated withsauce. Serve with steamed rice.1 tablespoon soy sauce1 tablespoon dry sherry2 egg whitesSauce:¼ cup chicken broth1 tablespoon rice vinegar2 tablespoons soy sauce1 tablespoon sugar1 ½ teaspoons cornstarch dissolved in 1tablespoon waterSALU-SALO Recipes Asian TAKEOUT Cookbook Chicken15
Chicken Jicama Salad RollPrep Time: 30 minServings: 12 rolls2 oz (58g) dried bean vermicelli noodles½ English cucumber, peeled and halvedlengthwise4 oz (114g) peeled jicama root12 (8-inch) round rice paper wrapper½ cup shredded carrot1 ½ cups of shredded rotisserie chicken meatCilantro leaves, thoroughly rinsed and driedPeanut Dipping Sauce:1.2.3.4.5.6.7.8.9.¼ cup crunchy peanut butterPrepare the dipping sauce by combining all ingredients and whisk until smooth. Set3 tbsp hot wateraside.2 tbsp cider vinegarPlace the noodles in a bowl and cover with hot water. Soak for 5 minutes, or until1 tbsp soy saucesoftened. Drain well in a mesh strainer and set aside.Use a spoon to scrape out and discard the seeds from the cucumber halves. Cut2 tsp brown sugareach piece into thin strips. Set aside.Hot sauce to tasteCut the jicama into thin slices, and then cut into thin matchsticks. Set aside.Fill a large bowl (larger than the rice wrappers) with warm water. Soak one wrapperin the water unti
Asian Takeout Cookbook easy Chinese, Japanese and Korean takeout copy cat dishes Liza Agbanlog Creator of Salu Salo Recipes Blog. Appetizers Chicken Pot Stickers Steamed Pork and Shrimp Dumplings (Sio Mai) Crispy Korean Fried Wings Honey Garlic Chicken Wings Hot and Sour Soup
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