The Do in Way

© 2015 Jeanette Chen Favorite Asian Recipes
Favorite Asian Recipes

byJeanette Chen
Text and photographs copyright ©2015 by Jeanette Chen

All rights reserved. Published in the United States by Chen & Associates, LLC
First edition. No part of this publication may be reproduced or transmitted without prior
written permission of the publisher.

Introduction
Hi there! My name is Jeanette. I’m the publisher of Jeanette’s Healthy Living,

where I’ve been sharing healthy and delicious recipes since 2010.
Although I was born in the United States, I grew up eating Chinese food (both of
my parents were born in China) and some Filipino food (thanks to my mom who
lived in the Philippines for a while and my Filipino high school classmate). After I
left home, I was introduced to other Asian cuisines – Japanese, Thai, Korean and
Vietnamese, and I couldn’t get enough.
Over the years, I’ve learned to cook all sorts of Asian food for my family, and
introduced them to so many new flavors and spices. I hope you’ll enjoy this
collection of favorite Asian recipes as much as my family has.

Favorite Asian Recipes
Table of Contents
 Chinese Soy Sauce Chicken ...................................................................................................... 1
 Grilled Salmon with Thai Coconut Curry Sauce....................................................................... 2
 Filipino Chicken Adobo ............................................................................................................ 3
 Shrimp Fried Rice ..................................................................................................................... 4
 Thai Barbecue Chicken ............................................................................................................. 5
 Miso Glazed Chilean Sea Bass .................................................................................................. 6
 Chinese Curry Chicken ............................................................................................................. 7
 Thai Peanut Coconut Curry Chicken (Video) ........................................................................... 8
 Chinese Steamed Fish with Soy Sesame Sauce (Video) ........................................................... 9
 Thai Red Curry Coconut Chicken with Winter Squash .......................................................... 10
 Grilled Fish with Korean Spicy Chili Sauce ........................................................................... 11
 Filipino Garlic Fried Rice........................................................................................................ 12

Chinese Soy Sauce Chicken Wings
These make great party food. Substitute split chicken breast, drumsticks or thighs for the wings if
you like. This is delicious served with steamed brown rice and stir-fried bokchoy and shitake
mushrooms
Ingredients
• 1 teaspoons oil
• 1 piece ginger, the size of a quarter
• 2 garlic cloves
• 1 scallion, cut into 1" pieces
• 3 pounds chicken wings
• 2 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons rice wine or sherry
• 4 tablespoons organic sugar
• 1 star anise
• 1½ teaspoons vinegar (I used apple cider vinegar)
• ¾ cup low sodium chicken stock
Directions
Heat oil in small skillet and sauté ginger, garlic and scallion until fragrant. Transfer to slow
cooker along with chicken wings, soy sauce, dark soy sauce, rice wine, sugar, star anise, vinegar
and chicken stock. Cook on high for 2 hours. Leave on warm until serving time.
Prep time: 10 minutes

Cook time: 20 minutes
Serves: 8
© 2015 Jeanette Chen Favorite Asian Recipes 1

Grilled Salmon with Thai Coconut Curry Sauce
You’re going to love the red curry coconut sauce – it’s silky smooth and goes beautifully with
grilled salmon.
Ingredients
• 1-2 tablespoons grapeseed oil or other flavorless oil
• 1½ pounds fresh salmon, cut into 3-4 ounce portions
Thai Coconut Curry Sauce
• 2 teaspoons grapeseed oil or other flavorless oil
• 2 tablespoons Thai red curry paste
• ½ cup coconut milk plus 1 cup coconut milk, divided
• 1½ tablespoons fish sauce
• 2 teaspoons organic sugar
• 1 teaspoon paprika
• fresh kaffir lime leaves, finely slivered, optional, for garnish
Directions
1. Oil a long piece of foil. Lay salmon pieces on top of foil and flip over so both sides of fish
are oiled. Grill until just cooked through, about 5-6 minutes. You do not need to flip the fish
if the grill cover is down.
2. To make Thai Coconut Curry Sauce, cook 2 teaspoons oil, curry paste and ½ cup coconut
milk in a small saucepan until fragrant, about 2-3 minutes. Add remaining 1 cup coconut
milk, fish sauce, sugar and paprika. Bring sauce to a boil, then reduce heat and simmer a
minutes longer until slightly thickened.
3. To serve, spoon Thai Coconut Curry Sauce over grilled salmon.
4. Sprinkle slivered kaffir lime leaves on top, if desired.jea

Serves: 4

Slow Cooker Filipino Chicken Adobo
This is a dish my mom made a lot when I was growing up. You can make this on the stovetop
just as easily (it will take 30-35 minutes for the chicken to cook through).
Ingredients
• 3 pounds chicken thighs or drumsticks
• salt and pepper
• 2 tablespoons olive oil
• 1 onion, sliced
• 6 garlic cloves, chopped
• 4 slices ginger, the size of a quarter, crushed
• ¼ cup Yondu sauce or light soy sauce (gluten-free)
• 2 tablespoons soy sauce (gluten-free)
• ½ cup white or apple cider vinegar
• ½ cup water
• 1 bay leaf
Cornstarch Slurry
• 2 teaspoons cornstarch
• 2 tablespoons water
Directions
1. Season both sides of chicken pieces with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet and add onion, garlic and ginger; cook
for a few minutes until fragrant; remove to slow cooker using a slotted spoon.
3. Add another tablespoon of oil to pan. Add chicken pieces and brown on both
sides. This may take a few batches depending on the size of your skillet.
Remove chicken to slow cooker. Mix together Youndoo sauce, soy sauce,
vinegar and water. Pour on top of chicken. Place bay leaf inside slow cooker.
4. Cook on high for 4 hours. Remove chicken and place on serving plate. Strain
gravy into a saucepan. Mix together cornstarch and water. Whisk into gravy
and cook on medium until gravy thickens.

Cook time: 4 hours
Serves: 8

Shrimp Fried Rice
The sauce gives this fried rice authentic Chinese flavors, so much better than take out.
Ingredients
• 1 cup medium shrimp, peeled
• 1 teaspoon rice wine
• 4 teaspoons olive oil, divided
• 2 eggs, lightly beaten
• 1 slice ginger, the size of a quarter, peeled, minced
• 2 cloves garlic, minced
• 1½ cups chopped cabbage
• 1 red bell pepper, trimmed, chopped
• ½ cup frozen peas
• 4 cups cooked brown rice
Fried Rice Sauce
• 2 teaspoons low-sodium gluten-free soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons rice wine
• 1 teaspoon sesame oil
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon organic sugar
Garnish
• 1 scallion, chopped
Directions
1. Mix shrimp with rice wine.
2. Heat 2 teaspoons oil in a wok or large skillet. Scramble eggs. Remove.
3. Heat 1 teaspoon oil in the wok; add shrimp and stir-fry until just cooked through. Remove
with a slotted spoon.
4. Heat remaining teaspoon of oil in wok; add ginger and garlic and stir-fry until fragrant,
about one minute. Add cabbage and stir-fry one minute; add red bell pepper and frozen peas
and stir-fry for two minutes. Add cooked rice and toss well until heated through. Return
scrambled eggs to wok.
5. Stir together Fried Rice Sauce ingredients. Drizzle on top of rice and toss rice well.
6. Garnish with chopped scallion and serve.

Serves: 6-8

Thai Barbecue Chicken
Traditional Thai Barbecue Chicken uses cilantro roots; here, I use coriander seeds that have been
toasted in a pan and then ground into a powder in a coffee grinder.
INGREDIENTS
• 3 pounds chicken drumsticks or thighs
• 4 tablespoons fish sauce
• 1 teaspoon black pepper
• 1½ teaspoons curry powder
• 1 teaspoon turmeric powder
• 1 cup coconut milk
• 2 tablespoons minced garlic
• 1 rounded teaspoon ground roasted coriander
• Thai Sweet Chili Sauce, for serving
DIRECTIONS
1. Cut slits in drumsticks if desired. Mix remaining ingredients together in a ziploc bag and
add chicken. Shake to coat pieces evenly. Lay chicken on a plate and refrigerate for at least
2 hours, flipping bag over after an hour.
2. Grill until cooked through.
3. Serve with Thai Sweet Chili Sauce.

Inactive time: 2 hours
Cook time: 30-40 minutes
Serves: 6

Miso Glazed Chilean Sea Bass
This fish is best when marinated overnight; however, in a pinch, you can let it marinade 30
minutes. It won’t be quite as flavorful, but it will still be delicious.
Ingredients
• 2 tablespoons light miso
• ¼ cup mirin
• 1 tablespoon organic sugar
• 1½ teaspoons gluten-free soy sauce
• 1½ teaspoons sesame oil
• 1 clove garlic, minced
• 1 thin slice ginger, minced
• 1 pound Chilean Sea Bass or other similar fish, cut into two pieces
Directions
1. In a small bowl, mix together miso, mirin, sugar, soy sauce, sesame oil, garlic and ginger.
Spread miso mixture all over fish and place in covered container. Refrigerate overnight.
When ready to cook, set oven to 450 degrees. Bake until tender, about 15 minutes,
depending on thickness of fish.

Inactive time: Overnight
Serves: 2

Slow Cooker Chinese Curry Chicken
This can be prepared on the stovetop just as easily. Cooking time would be 30-40 minutes.
Ingredients
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, smashed
• 1 piece ginger, the size of a quarter, smashed
• 3 pounds chicken on the bone, cut up (I used thighs and drumsticks)
• 5 carrots, peeled, cut into 2" chunks
• 4 medium red potatoes, halved or cut into thirds depending on size
• 1½ tablespoons curry powder
• ½ cup low sodium chicken broth
• 2 tablespoons oyster sauce
• 3 tablespoons rice wine or sherry
• 2 tablespoons ketchup
• 1 tablespoon organic sugar
• 2 scallions, chopped
Directions
1. Heat olive oil in large skillet; add onion, garlic, and ginger; saute until fragrant, about 2-3
minutes. Add chicken and brown on both sides. Transfer to slow cooker. Add curry powder
to skillet and stir a minute or two until fragrant. Add chicken broth to skillet and scrape up
brown bits. Transfer to slow cooker. Add oyster sauce, rice wine, ketchup and sugar to slow
cooker and toss until chicken is coated with sauce. Cover and cook on high 4 hours. Stir in
scallions before serving.

Cook time: 4 hours
Serves: 6-8

Thai Peanut Coconut Curry Chicken
(Cooking Video)
All you need is some steamed rice to soak up all the sauce.
Ingredients
• 2 pounds boneless, skinless chicken thighs
• 2 garlic cloves, minced
• 1 slice ginger, peeled and minced, about 2 teaspoons
• 1 tablespoon Thai red curry paste
• 1½ tablespoons olive oil
• 4 scallions, cut into 2" lengths
• ¼ cup roasted peanuts, crushed, or 2 tablespoons crunchy peanut butter
• 2 teaspoons organic sugar
• 1 tablespoon fish sauce
• 1 cup coconut milk
• ½ cup water
• 2 cups broccoli florets, steamed or blanched for 2 minutes
Directions
1. Combine the garlic, ginger and red curry paste in a small bowl and rub on chicken pieces.
Set aside for 20 minutes.
2. Heat wok or large skillet and add oil. Add scallions and saute for 1-2 minutes. Remove and
reserve. Add chicken pieces, browning on both sides. You may have to do this in a few
batches. Return all chicken pieces to pan and add crushed peanuts, sugar, fish sauce,
coconut milk and water. Bring to a simmer, then cover and cook on medium-low for 10
minutes. Add broccoli florets and cook until heated through.

Serves: 6

Chinese Steamed Fish with Soy Sesame Sauce
(Cooking Video)
This is a classic preparation for Chinese steamed whole fish. This technique works just as well
with fish filet, just be sure your fish is very fresh.
Ingredients
• 4 ounces halibut filet or other white fish filet (such as mahimahi, cod or barramundi)
• 1 teaspoon rice wine, white wine or sherry
• dash of salt
• 1 slice ginger, minced
• 1 scallion, cut into 1½" lengths
• 1 teaspoon gluten-free soy sauce
• 2 teaspoons sesame oil
Directions
1. Sprinkle rice wine over fish; sprinkle with salt. Place minced ginger and a few pieces of
scallion on top. Steam for about 10-15 minutes, or until just tender. Steaming time will
depend on thickness of fish.
2. When fish is just about done, heat sesame oil in small skillet until hot.
3. Remove fish from steamer and remove ginger and scallion on top. Sprinkle soy sauce on
top of fish and lay a few more pieces of scallion on top of fish. Pour hot sesame oil on top
of fish (I do this in the sink in case of splattering).

Serves: 1

Thai Red Curry Coconut Chicken with Winter Squash
As you can see from this recipe, Thai curry is very easy to prepare at home. No more take out
needed.
Ingredients
• 1 can coconut milk, divided
• 2½ tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 cup low-sodium chicken broth
• 1 teaspoon coconut palm sugar or brown sugar
• 1 stalk lemongrass, bottom third trimmed and smashed
• 6 kaffir lime leaves
• 1½ pound skinless, boneless chicken thighs
• 1 small winter squash, cut into 1" chunks
Directions
1. Heat ½ cup coconut milk in a small saucepan over medium heat. Cook until it bubbles and
thickens; add red curry paste and cook for another minute or two, mixing it in well with the
coconut milk. Add rest of coconut milk, fish sauce, chicken broth, sugar, lemongrass, lime
leaves, chicken and squash. Bring to a boil, then reduce heat to low and cook until chicken
is cooked through and squash is tender, about 25 minutes.
Lemongrass and kaffir lime leaves can be found at Asian supermarkets. If you can't find it,
substitute a teaspoon of lime zest, although the flavor won't be the same.

Serves: 4

Grilled Fish with Korean Spicy Chili Sauce
Gochujang, a Korean red pepper paste, is the key to the sauce. It’s sweet and spicy. You can find
it at Asian grocery stores and in the Asian section of supermarkets.
Ingredients
• 1 pound salmon fillet (cod or sable fish would work too)
Spicy Korean Red Pepper Marinade
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon gluten-free Korean hot pepper paste (gochujang)
• 2 teaspoons sesame oil
• 1 tablespoon minced onion
• 2 teaspoons minced garlic
• 1 teaspoon toasted sesame seeds
Directions
1. Mix marinade ingredients together. Spread on all sides of salmon fillet. Let marinade for 20
minutes. Grill until just cooked through.
NOTES
If you are gluten-free, be sure to read the label on the gochujang container. Some brands contain
wheat.

Serves: 3-4

Filipino Garlic Fried Rice
One of my best friends when I was growing up was Filipino and I still remember the first time I
had this for breakfast at her house. I love mine topped with a poached or fried egg,, chopped
scallions and chili sauce.
Ingredients
• 1 tablespoon olive oil
• 8 cloves garlic, minced
• 4 cups cooked brown rice
• 1-2 teaspoons fish sauce
• fresh ground pepper, to taste
Directions
1. Heat oil in a wok. Add garlic and stir-fry until lightly browned, about 20-30 seconds. Add
cooked rice and toss well, breaking up any lumps with your fingers or a spatula. Sprinkle
with fish sauce and season with black pepper.

Serves: 4-6

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© 2015 Jeanette Chen Favorite Asian Recipes

Favorite Asian Recipes

Text and photographs copyright ©2015 by Jeanette Chen

© 2015 Jeanette Chen Favorite Asian Recipes

Hi there! My name is Jeanette. I’m the publisher of Jeanette’s Healthy Living,

© 2015 Jeanette Chen Favorite Asian Recipes

© 2015 Jeanette Chen Favorite Asian Recipes

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