Pei Wei Asian Diner Japanese Yakitori Dipping Sauces Recipes

YAKITORI SAUCE

Steps:

• In a small saucepan, combine soy sauce, sugar, mirin, sake, garlic and gingerroot.
• Cook over medium high heat 3 to 4 minutes.
• In a small bowl, blend water and cornstarch.
• Stir constarch mixture into soy sauce mixture.
• Cook until thickened, stirring constantly.
• Strain sauce.
• Keep at room temperature for up to 24 hours.
• Refrigerate.

PEI WEI ASIAN DINER JAPANESE YAKITORI DIPPING SAUCES

Steps:

• For the basic sauce, mix and simmer on low for 15 minutes.
• For the other two, mix and reserve until ready to serve.

PEI WEI ASIAN DINER MIEN GA (VIETNAMESE CHICKEN NOODLE SOUP)

Steps:

• Place chicken stock, kaffir lime leaves, fish sauce, lemongrass, and galangal in a large sauce pan. Bring soup to a boil, then reduce to a very low simmer.
• Simmer for 20 to 25 minutes. Turn off heat and reserve until you are ready to serve.
• Place your bowls onto plates big enough so they have room for garnishes.
• Reheat broth to a boil for 15 seconds. Fill each bowl with 2 oz of cooked rice noodles, 1/4 cup of tomatoes, 1/4 cup of carrots, 1 Tbsp of Scallions, and approximately 4 oz of pulled chicken.
• Ladle hot broth over ingredients into bowl until bowl is 3/4 full.
• Place a lime wedge, jalapeno rings, bean sprouts, cilantro, thai basil on each plate for garnish. Serve and place Sriracha and Hoisin on the table for extra flavor.

PEI WEI ASIAN DINER SHANGHAI PORK RIBS

Steps:

• Grind all of the spice mixture in a spice grinder. Set aside.
• Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside.
• Preheat oven to 250 degrees F.
• Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone).
• Reserve until you are ready to grill. At this point, you could pop them in the refrigerator in an airtight container and cook the next day.
• Brush the ribs with the glaze and place on grill over low heat, no direct flame. Grill until ribs are caramelized and heated throughout. Serve.

PEI WEI ASIAN DINER CARAMEL CHICKEN

Steps:

• Preheat oven to 325 degrees F.
• Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize.
• Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan).
• Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
• Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
• Season the chicken pieces with the salt.
• Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
• In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
• Add the browned chicken pieces and the caramel sauce to the dutch oven, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil.
• Cover the pot, put in the oven and braise until done (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
• Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.