Cassie Yeung
@cassyeungmoney • 4,200,000 subscribers
Videos
I’m never giving up noodles!! mapo tofu udon with ground chicken
Cassie Yeung356,700 Aufrufe • vor 16 Tagen
I’ll spend money on many things but not on something I know I can make better at home #beefandbroccoli #chinesetakeout Marinade 1 Ib flank steak 1 Tbsp Cornstarch 1/2 tsp baking soda 1 Tbsp Oyster sauce 1 tsp soy sauce 1 tsp Oil 1 tsp Ginger & garlic Sauce 1 cup chicken/beef broth 2 Tbsp soy sauce 1 Tbsp oyster sauce 1 tsp dark soy sauce 1 tsp sesame oil 2 Tbsp brown sugar White pepper Optional 2 Tbsp Shaoxing wine Cornstarch slurry to thicken
Cassie Yeung33,300,000 Aufrufe • vor 3 Jahren
one pot hainanese chicken rice bc I’m craving it but don’t feel like cooking a whole chicken😀
Cassie Yeung1,600,000 Aufrufe • vor 3 Monaten
what’s more welcoming than a hot bowl of Taiwanese beef noodle soup?
Cassie Yeung522,700 Aufrufe • vor 1 Monat
chicken adobo is too good and too simple to not be in your rotation
Cassie Yeung2,500,000 Aufrufe • vor 7 Monaten
Chicken and dumplings for the soul Recipe 3 chicken breasts (I seasoned w/ onion, garlic, Tony’s, salt and pepper) 3 tbsp butter 3 celery stalks, diced 3 medium carrots, diced 1 medium onion, diced 4 cloves garlic minced 3 tbsp flour 4 quarts chicken broth 2 bay leaves 1/4 cup heavy cream Salt and pepper to taste Dumplings 2 cups AP flour 1 tbsp baking powder 1 cup milk 1/4 cup heavy cream 3 tbsp melted butter Salt and pepper to taste 1 tbsp chives 1 tbsp parsley To a large pot with a few tablespoons of oil, sear the chicken on both sides until golden brown. Remove to a clean plate and set aside. Add the butter and veggies and season with salt and pepper. Cook for 3-5 minutes until the veggies soften and start to turn translucent. Add the garlic and cook until fragrant. Stir in the flour and cook for a minute. Stir in the chicken broth, add the bay leaves and bring to a boil. Add the chicken back in, cover and reduce to a simmer for 20 minutes. Meanwhile, mix the dumpling mixture. Remove the chicken and shred then return to the pot. Stir in the heavy cream. Using an ice cream scoop or two spoons, spoon 1 tbsp sized dumplings into the soup. Cover and simmer for 15 minutes. Enjoy!
Cassie Yeung3,300,000 Aufrufe • vor 10 Monaten
Doctor ordered pho in pajamas #rotisseriechicken #pho 1 rotisserie chicken 1 onion 1 knob ginger 1 Pho spice mix packet 4 quarts water 1/4 cup fish sauce 1 small piece rock sugar Chili vinegar onions 1/4 onion thinly sliced 2 Birds Eye chili 1/2 cup vinegar 1/2 cup boiling water 1 tsp sugar Cut your onion and ginger and roast under a broiler until they are slightly darkened. Separate and shred the meat from the chicken and set aside from the carcass. Toast your spice mix in a pan until they are fragrant and have some color then add to a spice bag. To a large stock pot or pressure cooker, add your chicken carcass, aromatics, spice bag, water, fish sauce and rock sugar. If you are making this on a stove top, bring to a boil then immediately reduce to a simmer for 45 minutes. For a pressure cooker, set time to 30 mins. Serve with rice noodles and whatever fixings you enjoy!
Cassie Yeung9,200,000 Aufrufe • vor 3 Jahren
Not too sweet iykyk #mangostickyrice Rinse&cook 1 1/2 cup glutinous rice (aka sweet/sticky rice) + 2 cups water in a rice cooker Heat 1 can coconut milk + 1/2 cup sugar until sugar dissolves Once the rice is cooked, mix in 1 cup of sweetened coconut milk. To the remaining sweetened coconut milk, combine with cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) over medium heat until thickened Serve with toasted sesame seeds, sliced mango & mint and enjoy!
Cassie Yeung7,900,000 Aufrufe • vor 3 Jahren
brussels on the cob 1 big brussel sprout stalk 3 tablespoon pure maple syrup, dark color 2 tablespoons balsamic vinegar 2 tablespoons neutral flavored oil 2 garlic cloves, grated Salt & pepper to taste Preheat oven to 400F. Wash and dry brussel sprout stalk really well and place on a parchment lined sheet pan. Heat maple syrup, balsamic vinegar and garlic in a saucepan over medium heat for 2-3 minutes. Pour directly over the brussel sprouts being sure to rotate it. Massage well then season every crevice with S&P. Roast in the oven for 30-40 minutes, being sure to flip it a few times to cook evenly. Serve whole for extra razzle dazzle.
Cassie Yeung1,900,000 Aufrufe • vor 1 Jahr
Egg drop soup’s sexy cousin 1 1/2 cups frozen sweet corn 1 cup thinly sliced chicken breast (I used two thin sliced breasts) 1 tsp cornstarch 1 tsp oyster sauce 32oz carton of chicken or bone broth (4 cups) 1 Tbsp soy sauce 1/2 tsp garlic powder 1/2 tsp turmeric 1/2 tsp chicken bouillon powder 1 tsp white pepper Cornstarch slurry (3 Tbsp cornstarch + 4 Tbsp water) 3 eggs mixed w/ 1 Tbsp water 1 tsp sesame oil Give your corn a rough chop and thinly slice your chicken breast. Season chicken with cornstarch and oyster sauce. Bring your chicken/bone broth to a boil and add in your soy sauce and seasonings. Pour in your cornstarch slurry as you stir and wait for the broth to thicken just a bit. Once thickened, add in chicken and cook for a minute. Add in corn and prepare your egg mixture. Turn the heat down and make sure your broth is not bubbling to avoid your soup from getting cloudy. Slowly pour in your egg mixture as you stir to create long egg ribbons. Cut the heat and add in sesame oil. Garnish with lots of green onion razzle dazzle and enjoy!
Cassie Yeung5,100,000 Aufrufe • vor 2 Jahren
Replying to @Ashley Mulder pho-ty five minutes 🍜 #pho #rotisseriechickenpho
Cassie Yeung4,200,000 Aufrufe • vor 3 Jahren
Replying to @jordynngramm takeout who?? General Tso’s Chicken 🫡 #generaltsoschicken #chinesetakeout 1 lb Chicken thigh or breast 1 tsp grated ginger 1 tsp grated garlic 1 egg 1 tsp Soy sauce 1 tsp neutral flavored oil 1 Tbsp cornstarch 3 Tbsp flour 1 tsp baking powder 1 tsp white pepper Nyeh salt Sauce: 3-4 dried chilis (if you can’t find these, sub with 1-2 tsp dried chili flakes) 1/2 cup Chicken Broth 4 Tbsp Soy Sauce 2 tsp Dark Soy Sauce 1 Tbsp Rice Vinegar 4 Tbsp ketchup 1 tsp grated ginger 1 tsp grated garlic 1 Tbsp brown sugar 1 tsp white pepper Optional 2 Tbsp Shaoxing wine Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) Optional 1 tsp sesame oil Cut your chicken into small pieces and add your egg, garlic, ginger, soy sauce and oil. Give it a mix before adding in your cornstarch, flour, and baking powder. The batter should lightly coat each piece, if not you can add more flour and cornstarch of the same ratio. Set that aside while you heat up your frying oil and mix together your ingredients for the sauce. Check the oil to see if it’s hot enough by sticking a wooden chopstick, spoon or skewer in. Once it bubbles, it’s ready. Add your chicken one piece at a time and in two separate batches to avoid overcrowding the pan. Fry each batch for 4 minutes and remove. Crank the heat to bring your oil back up to a higher temperature. Add all of your chicken back in for another 2 minutes or until it reaches your desired color. Either switch out your pan or carefully remove your oil. Add 1 tsp oil into your wok along with your dried chilis. Toast about 1 minute or until fragrant. Pour in your sauce and optional Shaoxing Wine and bring it to a boil. Add in your cornstarch slurry, reduce the heat and allow your sauce to thicken to a glaze. Add your chicken back in and sauté for another minute in the sauce along with 1 tsp sesame oil. Serve over rice, garnish with sesame seeds and green onion razzle dazzle and enjoy!
Cassie Yeung4,700,000 Aufrufe • vor 3 Jahren
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