Tag Archives: Asian

Spicy Asian Chicken Sauté Recipe

Sometimes when I came up with a new recipe impromptu like this and it ended up super delicious and I simply must share with my readers, I realize that naming a dish is really not my strong point, so please forgive me the super generic name. And because I mixed ingredients from various cuisines, it was really hard to even categorize this into a specific cuisine, but the two dominant tastes are the Korean gochujang and Chinese five spice, with gochujang being more dominant, at least to me, so I ended up being putting this under a Korean dish. Silly naming and categorization aside, please give it a try and hopefully you will like it as much as I do.

Spicy Asian Chicken Sauté

I prepare chicken breast dishes so often in my house, so a lot of time I try to come up with new ways to cook it so we don’t get bored eating the same old dishes. It was pretty bold of me combining Korean gochujang and Chinese five spice, and I was having some doubts when mixing the sauces, but one taste test later and I proclaimed it a success 😉

Spicy Asian Chicken Sauté

Spicy Asian Chicken Sauté

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Single Proof Asian Milk Bread Recipe

Ingredients for single proof Asian milk bread: all-purpose flour, sugar, salt, instant yeast, egg, milk, and unsalted butter.

Instead of crusty bread, my family prefers Asian milk bread, which is soft and fluffy with a glossy crust. Milk bread is the most common bread in most Asian countries, and we love them for breakfast.

Step into any Asian bakery and you will spot a dizzying array of milk bread varieties. You will see plain ones in a loaf or pull-apart form. And you will see milk bread filled with sweet and savory fillings.

The most popular milk bread recipe is undoubtedly the tang zhong milk bread recipe, but today, I will share with you this single proof Asian milk bread recipe. You can bake a successful milk bread with only a single proof, which means you can enjoy a batch of homemade milk bread at half the usual time.

(1) Knead the dough until smooth and elastic. (2) Divide into 8 pieces and roll into balls. (3) Arrange in a greased 8-inch pan and proof until it fills the pan. (4) Brush with an egg wash and bake in a 175 Celsius/350 Fahrenheit oven.

(1) Knead the dough until smooth and elastic. (2) Divide into 8 pieces and roll into balls. (3) Arrange in a greased 8-inch pan and proof until it fills the pan. (4) Brush with an egg wash and bake in a 175 Celsius/350 Fahrenheit oven.

Ingredients for single proof Asian milk bread

This is a very basic bread recipe using all-purpose flour/bread flour, sugar, salt, instant yeast, egg, milk, and unsalted butter.

I stock all-purpose flour in my pantry, so I almost always bake this bread with all-purpose flour. But you will get an even better result from bread flour, so definitely use that if you have bread flour in your pantry.

I mainly use Saf instant yeast gold as this particular yeast is more suitable for sweet dough like this milk bread. I buy them in a 1-pound bag and always store the yeast in my freezer. If you often bake milk bread at home like me, it can be more economical this way.

Bake the bread in the preheated oven for 20-25 minutes or until golden brown.

Bake the bread in the preheated oven for 20-25 minutes or until golden brown.

Step-by-step to knead, shape, and bake the milk bread

1. Knead the dough

Place all-purpose flour, sugar, salt, and instant yeast in a large mixing bowl. Make a well, add in the egg and warm milk, stir into a shaggy mass, and knead until the dough is smooth. Add unsalted butter and continue kneading for 15-20 minutes, or until the dough is smooth and elastic.

2. Shape the dough

Grease an 8″x3″ round pan with butter. Divide the dough into eight pieces, roll into balls, and arrange in the pan.

You can also use a 9″x2″ round pan or an 8″x8″ square pan. It may be easier to divide the dough into nine pieces for an 8″x8″ pan.

3. Proof the dough

Cover the pan with a wet kitchen towel, proof for one hour in a warm kitchen, or until the dough fills the pan.

4. Bake the bread

Preheat the oven to 175 Celsius (350 Fahrenheit). Brush the top of the dough with the egg wash, and bake for 20-25 minutes, or until the top is golden brown.

Remove the bread from the oven, cool in the pan for 10 minutes, then gently remove from the pan and cool completely on a wire rack.

Remove the bread from the oven, cool in the pan for 10 minutes, then gently remove from the pan and cool completely on a wire rack.

Serving, storing, and reheating leftover milk bread

Remove the bread from the oven, cool in the pan for 10 minutes, then gently remove from the pan and cool on a wire rack.

You can serve milk bread plain, or with a pat of butter and fruit preserves. My family’s favorite is peanut butter and strawberry preserves combo. For a light meal, I love making sandwiches with thinly sliced cheese and ham. Choose any cheese and deli cuts that are good for sandwiches.

If you have any leftover, wait until they are completely cool before storing. Store any leftover in an airtight container. It will stay fresh for up to 3 days at room temperature. If you love warm bread, please reheat in a microwave for 10 seconds before serving.

These milk bread are best straight out from the oven, but they can stay fresh for up to 3 days at room temperature.

These milk bread are best straight out from the oven, but they can stay fresh for up to 3 days at room temperature.

Milk bread with a sweet or savory filling

You can treat this milk bread recipe as your basic dough recipe and fill them with your favorite fillings.

For a savory filling, try using this dough to prepare sausage bread, ham and mayonnaise bread, pizza bread, or curry chicken bread.

If you love sweet filling, you can try black sesame seeds bread, orange sugar bread, taro bread, or chocolate and banana bread.

If you love warm bread, please reheat the leftover in a microwave for 10 seconds before serving.

If you love warm bread, please reheat the leftover in a microwave for 10 seconds before serving.

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Asian Pantry | Daily Cooking Quest

Ingredients in this page are what I consider essentials to cook authentic Asian recipes, with a special focus on Chinese cuisine and Japanese cuisine. Please also visit my Indonesian pantry guide if you need it.

Disclosure: this page contains affiliate links from Amazon. It means, when you make a purchase with Amazon as a result of following one of the links below, you will be supporting Daily Cooking Quest at no cost at all to you.

Chinese Pantry

Light Soy Sauce

A staple in many Chinese recipes. My Mom has been using this particular brand since forever, and this is the brand I use most of the time.

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Dark Soy Sauce

Dark Soy Sauce

Dark soy sauce will give a signature dark color to many Chinese dishes and should not be confused with light/regular soy sauce.

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Oyster Sauce

Oyster Sauce

Oyster sauce is another key ingredient in many Chinese dishes. A Chinese pantry is not complete without a bottle of good quality oyster sauce.

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Vegetarian Oyster Sauce

Vegetarian Oyster Sauce

Use mushroom sauce, which is the vegetarian version of oyster sauce, when you need to prepare vegetarian/vegan-friendly dishes.

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Cooking Shaoxing Wine

Cooking Shaoxing Wine

The cooking version of Shaoxing wine has salt. I highly suggest getting a bottle of drinking/regular Shaoxing wine that has no salt if your Asian market sells it.

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Hua Diao Shaoxing Wine

Hua Diao Shaoxing Wine

This Pagoda brand Hua Diao Shaoxing has no salt and is the one I use whenever a recipe calls for Shaoxing wine. Try finding it in your local Asian market for under $10 per bottle.

Sesame Oil

Sesame Oil

Kadoya sesame oil is slightly pricier compared to other brands of sesame oil, but after trying so many different ones, this is still my favorite sesame oil.

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Japanese Pantry

Soy Sauce

Soy Sauce

This soy sauce from Japan is more expensive compared to the US version, but trust me, it tastes so much better and has lower sodium compared to the US version.

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Mirin

Mirin

Mirin is an essential ingredient in many Japanese recipes. I love Eden compared to Kikkoman since it’s free of artificial sweetener.

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Cooking Sake

Cooking Sake

Unlike regular/drinking sake, cooking sake contains salt. This is the next best thing when you can’t find regular/drinking sake to prepare Japanese dishes.

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Gekkeikan Sake

Gekkeikan Sake

A cheap sake like this one from Gekkeikan will make your dishes taste better compared to using a cooking sake. Your Asian market should have it for under $10 per bottle.

Rice Vinegar

Rice Vinegar

Always get the unseasoned version of rice vinegar since it is more versatile to use in recipes. Rice vinegar is essential in sushi, pickle, and salad dressing.

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White Miso Paste

White Miso Paste

White miso paste, or shiro miso, has the sweetest and lightest flavor compared to other varieties of miso. I use this mainly for miso soup and salad dressing.

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Red Miso Paste

Red Miso Paste

Red miso, or aka miso, has a darker color and a stronger taste compared to white miso. I love using red miso in grilled dishes, but you can use it for miso soup too.

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Awase Miso Paste

Awase Miso Paste

Awase miso is a combination of white and red miso paste. If you want to stock only one type of miso, I highly suggest getting awase miso since it can stand in for both white and red miso.

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Kombu/Japanese Kelp

Kombu/Japanese Kelp

Another key ingredient when preparing authentic dashi (Japanese stock). This dried kelp is the ingredient that gives a satisfying umami flavor to dashi (Japanese stock).

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Wakame Seaweed

Wakame Seaweed

I love adding wakame to miso soup or Japanese salad. I can serve my family with nutrient-rich vegetables just by making sure I always have some wakame in my pantry.

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Kewpie Mayonnaise

Kewpie Mayonnaise

Every time a Japanese recipe calls for mayonnaise, you should try using Kewpie mayonnaise for the most authentic experience since this is de facto mayonnaise in Japan.

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Tonkatsu Sauce

Tonkatsu Sauce

I often cook Japanese katsu at home, and we go through a bottle of this tonkatsu sauce in no time at all. You will need this sauce for your okonomiyaki and takoyaki too.

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Asian Pantry

Red Boat Fish Sauce

Red Boat Fish Sauce

I know it’s pricey, but Red Boat is the best fish sauce in the market. Get the 64 oz bottle if you use it all the time.

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Three Crabs Fish Sauce

Three Crabs Fish Sauce

Another great brand for fish sauce. Three Crabs is my second favorite brand for fish sauce, right after Red Boat, and it is also cheaper.

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