John Wong Recipes

INGREDIENTS

• Fresh fish, about 1.5 lbs
• Shaoxing wine
• 2 tablespoon cooking oil
• 2 garlic bulbs, minced
• 2 inches (5 cm) ginger, cut into thin strips
• 1 stalk scallion, cut into 2 inch length, and then cut into thin threads

Soy sauce mixture

• 4 tablespoon soy sauce
• 2 tablespoon shaoxing wine
• 1 tablespoon water
• 1/4 tsp sesame oil
• 3 dashes white pepper
• 2 tablespoon rock sugar, ground into powder

DIRECTIONS

1. Wash the fish
2. Blend the soy sauce mixture in a small bowl
3. Chop ginger and scallion
4. Score the fish
5. Drizzle 1 tablespoon of shaoxing wine on top
6. Spread 1/2 of the ginger strips on top of fish, and in the cavity
7. Steam the fish for 12 minutes
8. Remove from steamer, discard fish water and the steamed ginger strips
9. Heat about 1/4 cup of oil in sauce pan until near smoke point (use chopstick tip to check)
10. Add second half ginger and chopped scallion in sauce pan and cook about half a minute
11. Pour the hot oil over the fish
12. Add soy sauce mixture into the sauce pan
13. When the sauce boils, pour soy sauce over fish
14. Garnish with cilantro (optional)
15. Serve with white rice

INGREDIENTS

• 2 pieces of chicken (e.g., drumstick, thigh, or hindquarter)
• Water or Chicken broth
• 3 slices of ginger
• 3 stalks of scallion

DIRECTIONS

1. Rinse chicken, remove extra fat
2. Place chicken in bottom of Instant Pot
3. Cover chicken parts with water or chick broth
4. Add sliced ginger and scallions
5. Set Instant Pot for zero minutes (pressure will rise, and then stop)
6. Turn off Instant Pot
7. Remove chicken after 15 minutes (natural release)
8. Save the broth!
9. Done

This is an fast soup recipe, taking about 15 minutes (excluding soaking the dried tofu).

INGREDIENTS

• 2 cups chicken broth
• 2 cups water
• 2 tablespoon cornstarch
• 1 teaspoon powder ginger
• Swiss chard, bok choy, or kale
• 2 pieces dried tofu
• Handful of mung bean thread (optional)
• 1 or 2 eggs
• Salt, to taste
• White pepper, to taste

DIRECTIONS

1. Soak dried tofu in water for an hour
2. Put 2 cups chicken broth in a pot
3. Add 2 cups water
4. Stir in 2 tablespoon of cornstarch, while broth/water is cold
5. Add 1 teaspoon of powder ginger
6. Bring to boil, stirring so that cornstarch dissolves
7. Chop swiss chard and add to pot
8. Chop hydrated tofu skin and add to pot
9. Add mung bean thread (optional)
10. Cook for about 5 minutes
11. Beat 1-2 eggs in a bowl, and slowly stir into the soup
12. Done in 3 minutes
13. Add salt and white pepper to taste

INGREDIENTS

• Chicken liver
• Corn flour
• Oil

DIRECTIONS

1. Heat oil in fry pan
2. Dip chicken liver into corn flour
3. Fry each side about 6 minutes (under glass lid, to prevent splatter)
4. Done

Congee, also known as jook, is a rice porridge that has been made for thousands of years. It is especially good when one is not feeling well or when it’s cold. There are endless variations. This one is hearty, and filled with chicken flavors and tender pieces of chicken.

INGREDIENTS

• 3/4 cup Jasmine or short grain white rice
• 1-2 chicken thigh (or smoked pork bone)
• 1 piece Ginger
• 7 cups Water (can substitute 1-2 cups chicken broth for some water)
• 1 tsp salt
• Green onions, dried beancurd (“foo jook”), gingko nuts — optional

DIRECTIONS

1. Rinse rice. Put into Instant Pot.
2. Mandolin in the ginger into pot
3. Trim fat and skin off, and add chicken (or smoked pork bone)
4. Add 7 cups of water
5. Optionally, add hydrated dried beancurd
6. Optionally, add 1 capful of Chinese cooking wine
7. Pressure cook on high for 25 minutes (porridge button), natural release (~30 minutes)
8. Thicken and Season. Heat up Instant Pot using “sauté”. Stir the congee until thickened and creamy. Season with salt.
9. Shred Chicken. Using tongs, separate the meat from the bones. Remove bones.
10. If using gingko nuts, boil first, and add to congee at the end
11. Garnish & Serve: Remove congee from heat. Garnish with green onions.

Classic Japanese Potato Salad is made of smashed potato (with some chunks), sliced cucumbers and carrots, eggs, and sometimes ham. Flavoring wise, it is seasoned with Japanese mayonnaise and sometimes rice vinegar. Compared to western potato salad, it is creamier, sweeter, and has more veggies.

INGREDIENTS

• 2 potatoes (~1 lb)
• 1/2 tsp salt
• 2 1/2 inch carrot
• 1 stalk celery
• 2 inch English cucumber (one Persian cucumber)
• 1/2 cup Japanese Mayonnaise (e.g, Kewpie)
• 1 tsp sweet relish

DIRECTIONS

1. If russet potatoes, peel and cut into 1.5 inch pieces. Otherwise, may leave skin on. Put potatoes in large pot and fill with water until it covers the potatoes. Start cooking in cold water.
2. Boil potatoes. Lower heat to medium and cook until a skewer can pas through the potatoes smoothly (10-12 minutes). Drain water from the pot.
3. Put the pot back on the stove, evaporate water and moisture from potatoes over medium heat (< 1 minute). Stir potatoes so they don’t stick. Remove from heat.
4. Smash the potatoes, but leave some small chunks for texture. Sprinkle sale and transfer to a big bowl, and let cool on the counter.
5. Cut carrots lengthwise into quarters. Cut celery lengthwise, and then slice. Place into a small bowl, and cover with water. Microwave about a minute. Drain water, and cool.
6. Peel cucumbers (leaving some skin for texture) and cut into quarters, and slice.
7. Add veggies into the mashed potatoes. Grind in some pepper. Mix well.
8. Add mayonnaise and mix until incorporated.
9. Serve immediately.
10. Store in the refrigerator. Consume within 3-4 days.

Some research found that beets may possibly lower blood pressure, drop risks of heart disease, boost endurance performance, help fight inflammation, prevent chronic diseases, and help purify your blood and liver. Plus, they taste good.

INGREDIENTS

• 6 (1 3/4 lb) medium sized beets (7.5″ circumference)
• 1 cup water

DIRECTIONS

1. Rub and wash the beets under cold running water. Trim and discard roots.
2. Pour 1 cup of tap water in the Instant Pot
3. Place a trivet or steam basket in the Instant Pot
4. Place the beets on the trivet
5. Cook high-pressure for 24 minutes (firm, with a little crunch) – or 28 minutes (soft, with some chew)
6. Quick release
7. Peel, cut, and serve. Optionally eat the skin.
8. May sprinkle with a salt, balsamic vinegar

Use below cooking guide:

5 inches: 11 – 15 minutes
5.5 inches: 14 – 18 minutes
6 inches: 17 – 21 minutes
6.5 inches: 18 – 23 minutes
7 inches: 20 – 25 minutes
7.5 inches: 24 – 28 minutes
8 inches: 27 – 31 minutes
8.5 inches: 30 – 34 minutes
9 inches: 32 – 36 minutes

Make enough and store in the fridge to use as a condiment with rice, sandwiches, meats, and, of course, steamed (poached) chicken.

INGREDIENTS

• 3-4 ounces ginger, peeled and cut into 1/2-in chunks
• 1 bunch whole scallions, cut into 1 inch lengths
• 1 teaspoon salt
• 1 cup or more Avocado (or other neutral tasting) oil

DIRECTIONS

1. Place ginger into a food chopper and chop coarsely
2. Add scallions and chop some more
3. Place ginger and scallion into a small jar
4. Add salt, and stir well
5. Cover ingredients well with avocado oil
6. Microwave one minute
7. Done