3 color chicken dice--chicken with edamame and carrots 三色鸡丁

Very nice color, white chicken+orange carrots+green edamame. This dish goes very well with rice. The second picture below is this dish mixing with rice ( brown and black rice). If you like spicy taste, try serve with Siracha sauce. The ingredients below is for 3-4 servings.
三色鸡丁样子好看，吃起来也绝不逊色。我比较喜欢拌入米饭吃。下面的第二张照片就是三色鸡丁拌饭（糙米和黑米）。如果你喜辣的话，加上点辣椒酱也很美味哦。以下的食材是3－4人份的量哦。

Ingredients: (3-4 serving size)
4.5 lb Chicken thighs chopped into dice, 280g frozen edamame, 1 carrots chopped into small dice, 1tbsp finely chopped ginger, 2 green onion chopped, 2 tbsp cooking wine, 1.5 tbsp low sodium soy sauce, 1tsp kosher salt, a pinch of sugar, 1/8 tsp ground white peppercorn, 2 tsp cooking oil
食材：3－4人份
4.5磅去骨鸡腿肉（约1800克）切丁，280克冷冻或新鲜去壳毛豆，1跟胡萝卜切小丁，1汤匙碎姜，2根葱切长段，2汤匙料酒，1.5汤匙减咸酱油，1茶匙kosher 盐 （如用普通盐请减至3/4茶匙），1/8茶匙白胡椒粉，2茶匙食用油

Instructions 步骤:

1: Heat up oil on medium-high. Add ginger and green onion to stir for 40 seconds. Add chicken and stir quickly for 40 seconds. Add carrots stirring frequently until chicken color turns white.

1：锅中热油。加入碎姜和葱段翻炒40秒。加入鸡肉快速翻炒40秒后加入胡萝卜，翻炒至鸡肉完全变白。

2: Add all the edamame when chicken turns to white. Reduce the heat to medium. Add cooking wine, salt, soy sauce, sugar stirring frequently for 40 seconds and cover the lid cooking for 3mins. Open the lid stirring for 10 seconds and cover the lid cooking for 3mins again. Add white ground peppercorn in the end and mix everything well. Time to eat.

2：当鸡肉变白色时，加入所有的毛豆。火调至中火。加入料酒，盐，酱油，糖后快速翻炒40秒，盖上锅盖后闷煮3分钟。再开该翻炒10秒后，加盖再闷煮3分钟。最后加入白胡椒粉，翻炒均匀后就可以开动咯。

Notes 窍门:  For eat with rice after "step 3", add 1-1.5 cup cooked rice into the pan. Mixing well by stirring frequently for 1min. Serve with Siracha chili sauce if you love spicy taste. 如果拌饭的话，就在步骤3后，加入1－1.5杯的熟米饭，翻炒1分钟婚后均匀后就可以啦。喜欢吃辣的亲们自动加辣酱哈。

White radish soup with beans and pork picnic shoulder 猪蹄膀杂豆萝卜汤

It took me so long to figure out a name of this part of pork. After google it for 20mins I guess "pork picnic shoulder is the suitable name. This part of pork is perfect for stew! Check the picture below and you will be more clear which part of pork I'm taking about. I love to eat the soup with a little bit dipping sauce for the pork on the side. In the "notes" section I will show you how to make the sauce. A perfect dish if you have "slow cooker". And finally we are going to use this very "useful home made chili oil" which I published a while ago, please check dish "Spicy mint cucumber salad", there are details about how to make the chili oil.

花了好长时间才搞清楚“猪蹄膀”的英文名字怎么说，百度了猪肉部位中文的对照图片，再到谷歌照图片对照着看这部分的英文，不容易啊我！pork picnic shoulder应该是各位卖肉大叔能理解的词汇了。蹄膀富含胶原蛋白，而且不腻，炖煮起来糯糯的。我习惯在吃时粘上自制的红油调料，那滋味让我现在边写都边流口水啊！还有就是，终于我们万能的自制红油要出场了，请参见“辣味薄荷叶拌黄瓜”里的辣油制作。

Ingredients: 1.5 lb pork shoulder picnic chopped into 1.5 inch chunk, 1/4 cup of mung beans or lentils instead, 1/2 cup blackeye beans or dried soy bean instead, 1 cup chopped green onion, salt, 5 slices of ginger, cooking oil, 8 cups of water (only 4-5 cups of water if you use "slow cooker"), 1.5 cup chopped white radish

Ingredients for dipping sauce: 1/2 tbsp home made chili oil (please check the dish "spicy mint cucumber salad", there has the detail of how to make chili oil), 1tbsp rice vinegar, 2 tbsp soy sauce, 1clove of garlic minced, a tiny pinch of sugar

食材：700克猪蹄膀肉切块，1/4杯绿豆或者用扁豆代替，1/2杯眉头或用黄豆代替， 1杯葱段，5片姜片，油，盐，8杯水（用慢煮锅只用4到5杯水），1.5杯切块白萝卜

蘸酱食材：1/2汤匙自家红油（请参照菜谱“辣味薄荷叶拌黄瓜”里的红油制作过程，非常详细），1茶匙米醋，1茶匙酱油，1瓣蒜切碎

Instructions 步骤：

1: Wash well the beans and soak in water. Heat up a little bit oil in a soup pot and add ginger, green onion to stirring quickly for 40 seconds. Add chopped pork picnic shoulder stirring quickly until the meat color turns to white.

1：将豆子洗净后泡入水中。锅内放少许油，放入香葱和姜片翻炒40分钟。再放入切好的蹄膀翻炒至肉变色。

2: Add water into the pot and turn the heat on high to make it boil, then reduce the heat to medium- low to cook for 30mins with the pot 80% covered with lid. There will be a little bit foam come out when it's boiling, please do take the foam off. 

For "slow cooker" user, please transfer everything into your slow cooker after it's boiling with the foam taken out and add all the beans, some salt (based on your taste)  cooking for 30mins.

2：锅中加水，大火煮开，转中小火慢炖30分钟，慢炖时加盖只留1拇指宽缝隙。期间水开后会有泡沫浮出，记住要去掉泡沫。

用“慢炖”锅的同学们，在水开后去掉泡沫，再将锅中左右转移到慢炖锅中，同时加入豆子，根据自己的口味加盐，慢炖30分钟。

3: Add salt based on your taste. Add beans and cooking for 20mins.

For "slow cooker" user, you can skip step 3.

3：根据自己口味加盐，加入所有豆子慢煮20分钟。

用“慢炖”锅的同学们，可以省略这一步了。

4: Add radish in and cook for 25mins. Serve with dipping sauce (see below).

For "slow cooker", add radish and cook for 15mins.

4：加入白萝卜，再煮25分钟。最后蘸着蘸酱吃。（蘸酱请见下面）。

用“慢炖锅”的同学，加入白萝卜后再慢煮15分钟。

Notes 技巧: how to make the dipping sauce for pork? 做猪肉蘸酱咯

1: 1 clove of garlic minced. Add 1 tbsp of rice vinegar soaking for 1min.

1：1瓣蒜切碎，加入1汤匙米醋泡1分钟。

2: Add 2 tbsp soy sauce, a pinch of sugar, 1/2 tbsp home made chili oil. Mix it up and it's done! Please check "Spicy mint cucumber salad" for chili oil making.

2：加入2汤匙酱油，1小撮糖，1/2自制红油，搅拌均匀就好啦。自制红油做法请参见”辣味薄荷叶拌黄瓜”，里面很详细的。