Some Chinese recipes for u..

Chinese Recipes

FRIED RICE:
INGREDIENTS:
1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
PREPARATION:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
Remove the eggs and clean out the pan.Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.


Chicken Fried Rice:
INGREDIENTS:
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed
PREPARATION:
Beat the eggs lightly with chopsticks; add a dash of salt (Add a bit of oyster sauce if desired).Chop the chicken meat and dice the onion and green onion. Heat wok and add oil.
When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).


Fried Rice with Ham
INGREDIENTS:
2 eggs
1 tablespoon oyster sauce
2 teaspoons soy sauce
Salt and pepper, to taste
1/2 onion
8 ounces cooked ham
1 green onion, washed
6 tablespoons oil for frying, or as needed
1/2 cup peas, fresh, canned or frozen
4 cups cold cooked rice
PREPARATION:
Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside.Peel and dice the onion. Dice the ham and green onion.Heat a wok or frying pan on medium-high to high heat.
When the oil is hot, add 2 tablespoons oil. Add the eggs. Scramble lightly and remove from the pan. Clean out the pan.Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the onion. Stir-fry briefly, and then add the ham and the green peas. Stir-fry and remove from the pan. Clean out the pan.Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up the clumps. Stir in the remainder of the soy sauce and oyster sauce. Season with salt and pepper if desired.Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion. Serve hot.Reader rating: 5 out of 5 starsComments: This is the best ham fried rice I have ever tasted. I used 1 cup of frozen Peas & carrots. It is wonderful.

Pork Fried Rice
INGREDIENTS:
2 large eggs
Salt and pepper, to taste
1 cup shredded Napa cabbage
1 cup roast pork, diced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 green onions, finely chopped
5 1/2 tablespoon vegetable oil for stir-frying, or as needed
4 cups cold cooked rice
PREPARATION:
Lightly beat the eggs with a small amount of salt and pepper to taste.Preheat a wok or heavy frying pan over medium heat. Add 1 1/2 tablespoons of oil, swirling it around the pan or wok so that the entire surface is covered.
Add the egg, rotating the pan so that the beaten egg covers the entire pan. Cook until firm, remove from the pan and cut into thin strips.Heat 2 tablespoons oil in the pan on medium-high to high heat. When the oil is hot, add the shredded cabbage and the diced pork. Stir-fry briefly, seasoning with salt if desired. Remove from the pan. Heat 2 tablespoons oil in the pan over medium heat. When the oil is hot, add the rice. Fry the rice, stirring continually to separate the grains. Add the pork and the cabbage back into the pan with the fried rice. Stir in the soy sauce and oyster sauce. Stir in the green onion.Remove the pork fried rice from the pan. Lay the cooked strips of egg on top and serve.


Shrimp Fried Rice
INGREDIENTS:
4 ounces frozen uncooked shrimp, unshelled
Marinade:
1 tablespoon oyster sauce, or to taste
1 tablespoon soy sauce, or to taste
1 teaspoon salt, or to taste
Pepper to taste
1 teaspoon cornstarch mixed with 1 1/2 teaspoons water
Other:
4 ounces cooked ham
1 medium onion
2 green onions
2 eggs (more if desired)
1/2 cup peas
4 cups cold cooked rice
4 to 5 tablespoons oil for stir-frying, or as needed
PREPARATION:
Run the frozen shrimp under warm running water pat dry with paper towels shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.Dice the ham, onion, and green onion.Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.** *You can also add a bit of oyster sauce if desired **Alternately, you can mix the green onion and egg in with the other ingredients.

Sweet and Sour Pork
INGREDIENTS:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
PREPARATION:
Directions for sweet and sour porkCut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar.
Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.Heat the oil for deep--frying to 375 degrees Fahrenheit.For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.

Honey Chicken - Roast Chicken Recipe
INGREDIENTS:
1 roasting chicken, 3 to 3 1/2 pounds
Marinade;
2 scallions (spring onions, green onions)
1 cup dark soy sauce
2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar
1 teaspoon five-spice powder
2 - 3 slices ginger
PREPARATION:
Clean the chicken and pat dry with paper towels. Chop the scallions into thirds, lightly smashing the white sections.For the marinade, combine the dark soy sauce, rock sugar or granulated sugar, five-spice powder, ginger and the chopped scallions.
Place the chicken in a large bag and add half the marinade. Reserve the remaining half of the marinade to baste the chicken during cooking. Marinate the chicken in the refrigerator for at least 4 hours (preferably all night) turning the bag occasionally so that all the chicken is coated in the marinade.Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius, gas mark 8). Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius, gas mark 5). Roast the chicken, basting frequently with the reserved marinade, for another hour or until it is cooked. (To check for doneness, pierce the chicken in the thickest part of the thigh. The juices should run clear. If using a meat thermometer, the temperature should read 170 degrees Fahrenheit (76 degrees Celsius) in the thickest part of the thigh.Let the roasted chicken sit for 15 minutes before serving.

Easy Oyster Sauce Chicken
INGREDIENTS:
1 whole chicken (about 3 pounds), cut into pieces
5 tablespoons oyster sauce (oyster flavored sauce)
4 tablespoons thick soy sauce or dark soy sauce (or a combination of the two)
4 tablespoons light soy sauce
2 tablespoons granulated sugar
4 tablespoons thinly sliced fresh ginger
2 tablespoons vegetable oil
PREPARATION:
1. In a small bowl, combine the oyster sauce, soy sauces, and sugar.2. Place the chicken pieces in a large bowl and combine with the marinade. Let the chicken stand for 10 - 15 minutes if desired.
3. Heat the oil on medium-high heat in a skillet or preheated wok. Brown the ginger in the oil (this takes about 2 minutes).4. Turn the heat down to medium. Add the chicken (remove the chicken from the bowl with a slotted spoon, discarding any excess marinade). Cook the chicken on medium heat for 10 minutes, turning over halfway between cooking.5. Turn the heat down to medium low. Cook the chicken for 6 to 8 more minutes, turning occasionally, until it is cooked through. Serve hot.


Singapore Noodles
INGREDIENTS:
1/4 pound thin rice stick noodles (rice vermicelli)
1 1/2 cups mung bean sprouts
2 leeks
1 red bell pepper
1 1/2 cups shredded Napa cabbage
1 onion
2 cloves garlic
2 teaspoons minced ginger
6 ounces barbecued pork
1/4 cup chicken broth
2 tablespoons soy sauce
1 teaspoon brown sugar
Salt and pepper, to taste
1 1/2 - 2 tablespoons curry powder, (Vietnamese brands are good)
Oil for stir-frying, as needed
PREPARATION:
Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.Rinse the mung bean sprouts and drain thoroughly.
(Blanch and drain if desired). Wash all the remaining vegetables. Shred the leeks. Cut the bell pepper in half, remove the seeds and cut into very thin 2-inch strips. Shred the cabbage. Peel and chop the onion. Mince the garlic and ginger. Cut the barbecued pork into thin slices.In a small bowl, mix together the chicken broth, soy sauce and brown sugar. Set aside.Heat a large wok over medium high to high heat. Add the oil for stir-frying. When the oil is hot, add the curry powder and ginger. Stir-fry briefly until fragrant. Add the onion, stir-fry for 1 to 2 minutes until it begins to soften. Push to the side and add the ginger and leeks and stir-fry for 1 - 2 minutes, until the leeks soften. Add the red bell pepper, stir-fry for another minute, then add the cabbage and stir-fry until it softens (about 2 more minutes).Stir in the bean sprouts, cook briefly, then add the barbequed pork and the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more chicken stock or water as needed. Add salt and black or white pepper to taste. Add more curry powder, soy sauce or sugar if desired. Serve hot.


Kung Pao Chicken - a Recipe for Stir-fried Kung Pao Chicken

INGREDIENTS:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
PREPARATION:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar.
Set aside.Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Easy Orange Chicken Stir-fry
INGREDIENTS:
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
Sauce:
1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed
PREPARATION:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.Heat the wok and add oil.
When oil is ready, add the garlic and ginger and stir-fry until aromatic.Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.Combine the sauce and the chicken. Stir-fry for another minute and serve hot.*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.

Chinese Garlic Chicken
INGREDIENTS:
1 pound boneless, skinless chicken breasts
Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
Other:
4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying
PREPARATION:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.While the chicken is marinating, prepare the garlic and green onions.
Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

Cashew Chicken
Ingredients:

8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes
Marinade:1 egg white1 teaspoon salt 1 teaspoon cornstarch (corn flour)5 fluid ounces (150 ml) cooking oil (vegetable or peanut) 2 ounces (50 grams) cashew nuts2 teaspoons dry sherry or rice wine1 tablespoon light soy sauce1 tablespoon spring onions, finely chopped as garnish (if desired)

Directions:

Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside. Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside. Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.

Note: Rice wine is also known as yellow wine.
Serves: 3-4

Creamy Curried Chicken
Ingredients:
1 1/2 lb. (750g) chicken, whole or pieces 1 tbsp fresh ginger, chopped 2 medium potatoes, about 9 oz (250g), peeled 7 tbsp (100g) onions, chopped 4 cups (1 litre) vegetable oil for deep-frying 2 tbsp curry oil 2 cups (500ml) chicken stock 3 tbsp flour 1 1/2 tsp. salt, or to taste 2 1/2 fl oz coconut milk 4 1/2 tsp. sugar 3 1/2 fl oz (100 ml) milk 3 dried hot red chili (chilli) peppers, seeded and chopped 1/4 tsp. MSG (optional)
Directions:
1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.
2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.
3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.
4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.
5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.
6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste. Pour over chicken and serve.

Note: Monosodium Glutamate (MSG)


Chicken Chop Suey

Ingredients:

1 pound Uncooked chicken breast -- cut 1/2 cup Sliced celery in 1" cubes 1 Green pepper -- sliced 1 tablespoon Oil 1/2 cup Sliced mushrooms 3 Cubes vegetable bouillon 1 Tomato -- diced 1/2 cup Unsweetened pineapple juice 1/4 cup Sliced green onions 2 tablespoon soy sauce 1 1/2 cup Fresh Chinese pea pods 1/2 teaspoon ginger 1 can (4 oz) water chestnuts 1/2 teaspoon Horseradish 3 cup Fresh bean sprouts

Directions:

1. Pan fry chicken in oil. Remove from heat and set aside.
2. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
3. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry for about 2 minutes.
4. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.



Stir-fried Noodles (Chicken Chow Mein)

Ingredients:
1 lb (500 g) flour noodles 10 1/2 oz (300 g) boneless chicken breast, skinned 1 egg white 2 1/2 tbsp cornstarch (corn flour) dissolved in 1 1/4 tbsp water 13 tbsp (200 ml) vegetable oil (or lard) 7 oz (200 g) chives, washed well and cut into 1 inch (3 cm) sections 1 tbsp salt, or to taste 1 cup (200 ml) chicken broth 1/4 tsp MSG (optional)
Directions:
1. Shred the chicken breasts. Mix the egg white and the cornstarch-water into a paste and coat the chicken shreds. 2. Heat 4 1/2 tbsp (100 ml) of the oil in a wok to about 212oF(100oC). Add the chicken shreds and cool, stirring, until they turn white. Pour out the oil and set it aside. Mix the chives, MSG, salt, and stock with the chicken and bring to a boil. Drain off and reserve the broth and seasonings. Place the chicken shreds in a bowl. 3. Boil the noodles 3 times, as described in recipes 165 and 166. After the final boiling rinse in cold water and drain well. 4. Heat 4 1/2 tbsp (100 ml) of the oil, including that used earlier, in the wok until the oil surface ripples. Tilt the wok to swirl the oil around. Add the noodles in an even layer. Shallow-fry them, swirling the wok so they cook evenly. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over. Sprinkle the other 4 tbsp of oil around the edges and shallow-fry the noodles until browned on the other side. Add the reserved chicken broth. Cover the wok and simmer for 1 minute, or until the noodles absorb the sauce. toss the noodles with chopsticks or a fork and add the chicken shreds. Stir, remove, and serve.


Hot and Spicy Chicken

Serving Size: 4
Ingredients:
4 tablespoon Oil 1 Scallion 2 Hot peppers -- or more 1 tablespoon Shredded Ginger 1 tablespoon Sherry 2 tablespoon Light Soy Sauce 2 pound Fryer 1/2 cup Chicken broth 2 tablespoon Wine vinegar 1 tablespoon Sugar 1/2 teaspoon Salt 1 teaspoon Anise pepper -- or 2 1 tablespoon Cornstarch (corn flour)


Directions:1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
2. Cut scallion and hot peppers diagonally into 1-inch pieces.
3. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
4. Heat oil. Add scallion, and stir fry several seconds.
5. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
6. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken.


Lemon Chicken

Serving Size: 4 ~ 6
Preparation Time: 45 minutes
Ingredients:
2 tablespoons Dry sherry 4 green (Spring) onions, chopped1 Piece of root ginger, shredded500g (1 pound) boned chicken, cut into 1 inch strips2 Celery sticks, sliced125g (4oz) button mushrooms, quartered1 Green pepper, cored, seeded, and sliced2 tablespoons Light soy sauceShredded rind of 2 lemonsA few lemon slices to garnish2 tablespoons oil for stir-frying
Directions:Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in thebowl for 15 minutes.
Heat the oil in a wok or frying pan.
Add the celery, mushrooms, and the green pepper.
Stir-fry for one minute.
Add the chicken and marinade, then cook for 3 minutes.
Stir in the soy sauce and lemon rind then cook for a further minute.
Pile into a warmed serving dish and garnish with lemon slices.

Note: Dry sherry is a kind of wine.



Mongolian Chicken

Serves: 4Ingredients:2 tsp groundnut/peanut oil 1/4 tsp salt 1/4 tsp sugar 2 tsp cornstarch 10 oz boneless skinless chicken breasts cut on diagonal into 1/4"-thick by 2"-long slices 1/2 tsp minced garlic 2 tsp freshly-ground chilis 1/2 tsp finely-chopped onion 2 tsp cold water 2 tsp sugar 1 tbl groundnut/peanut oil 1 tbl Shaoxing rice wine or dry sherry 1/3 cup Family Chicken Broth (see recipe) 1 tsp dark soy sauce 4 x Chinese dried mushrooms soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved 1/2 sm red bell pepper cut 1" triangles 3 x scallions (spring onions), mainly white cut into 2" lengths 1/2 tsp cornstarch mixed with 2 tsp cold water for thickening 1 tsp sesame oil 2 tsp ground bean sauce (mo si jeung)
Directions:

Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.Serve hot.

Note: Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out.

Quick-Fried Hot Diced Chicken
Ingredients:

7 oz (200g) chicken breasts and thighs 5 water chestnuts 2 tbsp cornstarch (corn flour), dissolved in 2 tbsp water 1 hot red chili (chilli) pepper 1/8 tsp. salt, or to taste 1/2 cup (100ml) vegetable oil1/8 tsp. salt, or to taste 1 tsp. ginger slices 2 tsp. rice wine 2 tsp. scallions, chopped 1 1/2 tsp. soy sauce 1 tsp. garlic slices 1 cup high stock 1/8 tsp. rice vinegar 1 tsp. sesame oil 1/8 tsp. MSG (optional)

Directions:
1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with the salt and 1 tsp. of the rice wine. Add the chicken and stir to coat well. Set aside. 2. In another bowl, mix the soy sauce, the remaining 1 tsp. rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside. 3. Heat the oil in a wok over high heat to 225oF (110oC), or until small bubbles appear around the edge of a piece of scallion or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red . 4. Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove , and serve.
Note: Water chestnuts, The small, rounded corms have a crispy white flesh and can be eaten raw, slightly boiled, grilled, pickled, or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened.

Sesame Chicken
Serves 3 - 4, or 5 - 6 as part of a multi-course meal

Ingredients:

3 whole boneless chicken breastsMarinade:2 tablespoons light soy sauce1 tablespoon cooking wine or dry sherrya few drops of sesame oil2 tablespoons flour2 tablespoons cornstarch (corn flour)2 tablespoons water1/4 teaspoon baking powder1/4 teaspoon baking soda1 teaspoon vegetable oil
Sauce for Sesame Chicken:1/2 cup water1 cup chicken broth1/8 cup vinegar (Guide notes: I find that a little low. It all depends on how sweet you want the sauce; for a sweeter sauce use less vinegar)1/4 cup cornstarch (corn flour)1 cup sugar2 TB dark soy sauce 2 TB sesame oil 1 tsp chili paste, or more if desired1 clove garlic (minced)2 tablespoons toasted sesame seeds3 1/2 - 4 cups peanut oil for deep-frying
Directions:

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes. To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken. To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Spicy Szechwan Chicken
Serves 3 to 4

Ingredients:

3 - 4 chicken breasts, skinned and boned2 egg whites2 tablespoons cornstarch (corn flour)Sauce:2 tablespoons sherry cooking wine1 tablespoon barbeque sauce2 tablespoons sesame oil1 tablespoon soy sauce2 tablespoon brown sugar1/4 teaspoon cayenne pepper1/2 - 1 teaspoon crushed dried chilies1 tablespoon ginger, minced4 carrots, cut into thin strips3 green onions, chopped1/2 red pepper, sliced1/2 green pepper, sliced


Directions:

1. Partially freeze chicken breasts. Cut into strips. 2. Combine sauce ingredients and set aside. 3. Mix together egg whites and cornstarch. 4. Coat chicken in cornstarch mixture. 5. Heat wok. Fry chicken strips in oil until they turn white. 6. Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds. 7. Add sauce to vegetables. 8. When boiling, add chicken. 9. Stir-fry 1 to 2 minutes. Serve with rice.

War Su Gai (Almond Boneless Chicken)
Serves 4 to 6

Ingredients:

2 whole chicken breasts, skinned, boned, and cut in half1/2 teaspoon salt1 tablespoon dry sherrySauce:4 tablespoons cornstarch (corn flour)3 tablespoons water3 cups broth1 1/2 cups chopped mushrooms (optional)3 tablespoons chicken fat or butter2 teaspoons soy sauce3 tablespoons chicken bouillon granulesBatter:3 tablespoons cornstarch3 tablespoons flour1/2 teaspoon baking powder1 egg, beaten1 tablespoon water1 cup shredded lettuce1/3 cup toasted, slivered almonds1 green onion, finely chopped (green and white parts)Oil for deep-frying
Directions:

Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

Note: chicken bouillon granules- chicken stock.

Crispy Chinese Roast Pork Recipe:
Ingredients
1.5kg piece of Belly pork (the more fat between the skin & the meat the better)
1 tablespoon sichuan peppercorns
1 teaspoon black peppercorns
2 tablespoons of sea salt
2 teaspoons five-spice powder
2 teaspoons caster sugar
TO SEVER WITH:
Pok choy or any other chinese green you can lay your hands on
Oyster sauce
Rice

Directions
1. Spike the skin with a fine skewer or anything fine pointed as many times as you can, piercing the fat but not going so deep as to pierce the meat. Then pour about 1-2pints of boiling water over the skin & then dry well.
2. Heat a dry, heavy-based frying pan over a high heat & add the sichuan & black peppercorns & dry fry until you can smell the aromatics. Tip them into a pestle & mortar & bash the hell out of them until you get a fine powder then add to a bowl with the sea salt, five -spice powder & sugar.
3. Turn the pork flesh side up & rub all the flesh with the spice mixture & then set aside somewhere cool for at least 8hrs or overnight.
4. Preheat the oven to 200degC/400degF/gas mark 6. Turn the pork skin side upand place on a rack, resting on top of a roasting tin of water. Roast the pork for 15mins & then lower the oven temp to 180degC/350degF/gas mark 4 & roast for a further 2hrs, topping up the water in the roasting tin when it starts to get low, so keep checking the level of water as you do not want it to run dry.
5. After the 2hrs of roasting increase the oven temp once more to 230degC/450degF/gas mark 8 and continue to roast the pork for a further 15mins, then remove from the oven & leave to cool, this dish is best served warm.
6. Cut the pork into bite-sized pieces & serve with steamed rice & pak choy in oyster sauce.


Chinese Fried Shrimp Recipe
Ingredients
24 lg. shrimp
1 c. flour
3 tsp. baking powder
1 c. cornstarch
1 teaspoon sugar (helps brown)
1/2 tsp. salt
1 egg, beaten
1 c. ice water
2 tsp. vegetable oil
peanut or vegetable oil for deep frying
Directions
1. Shell and devein the prawns, leaving the tails on.
2. Sift flour, cornstarch, baking powder, and salt into a mixing bowl.
3. Beat in egg, water, and 2 tbsp. of oil. Make a stiff batter.
4. Heat 2" of oil in a large electric skillet, at 375°F. I use my deep fryer
5. Dip the prawns in the batter, and fry in hot oil until golden brown,
6. turning occasionally. Drain on paper towels.
7. Serve with your choice of dipping sauces.

Chinese Chicken And Shrimp Recipe
Ingredients
2 chicken breasts boned and cubed
21/2 tablespoons oil
4 teaspoons thinly sliced fresh ginger
1 onion thinly sliced
1/4 cup sliced celery
2 teaspoons cornstarch
1 cup (250)ml chicken stock
11/2 tablespoons sherry
11/2 tablespoons brown sugar
1 green pepper cut in squars
1/2lb(250)g shelled shrimp
21/2 tablespoons soy sauce
Directions
1. 1. Quickly brown the chicken cubes in the oil until crisp on all sides in a frypan.
2. 2. Add the ginger onion and celery and cook until soft.
3. 3. Mix the cornstarch with the chicken stock.
4. 4 Add to the chicken mixture and bring to a boil
5. 5 Stir in the remaining ingredients and cook over a low hear for about ten minutes stirring constantly.

Chinese Scrambled Eggs With Shrimp Recipe

Ingredients
1/2 pound shrimp peeled and deveined
1 teaspoon sherry
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 eggs lightly beaten
Chopped cilantro(coriander) to garnish
Directions
1. Combine shrimp, sherry, cornstarch, salt and pepper in a small bowl and toss to combine.
2. Marinate for 10 minutes.
3. Heat the vegetable oil in a skillet over moderate heat and sauté shrimp for 3 minutes.
4. Add eggs and cook stirring frequently.
5. Sprinkle with cilantro.

Crispy Lemony Shrimp Recipe
Ingredients
12 jumbo shrimp, shelled and deveined, leaving tail
1/4 cup coarse breadcrumbs
1/4 cup extra virgin olive oil
1/4 cup Parmigiano-Reggiano(hard cheese), grated
juice of 1 lemon
1 clove garlic, minced
2 teaspoon parsley, chopped fine
salt & pepper to taste
Directions
1. pre-heat the oven to 350F. Rinse the shrimp and dry them well with paper towels.
2. Toss the breadcrumbs with the olive oil and the parmigiano. Toast the mixture on a baking sheet until golden brown and crunchy, about 8 minutes. Set aside to cool for a few minutes. Raise the oven heat to 450 degrees. You will use your baking sheet again.
3. In a large bowl, toss the shrimp with the lemon juice, garlic, parsley, and a pinch each of salt and pepper. When the breadcrumbs have cooled off, add them to the same bowl and toss them together with the shrimp.
4. Lay the shrimp on the baking sheet or in a large cast iron skillet. They should be coated with the bread-crumb mixture. There may be excess breading. Sprinkle about 1 tablespoon over the shrimp and discard the rest. Be sure to spread the shrimps out into one layer so they get evenly crisp.
5. Bake the shrimp until they are cooked through but not hard, about 10 minutes. Season to taste with salt and pepper and serve.


Butter Prawns Recipe
Ingredients
1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird's eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)
Directions
1. Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
2. Melt the butter, add bird's eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

Gambas Al Ajillo - Shrimp In Garlic Sauce Recipe(Spanish)
Ingredients
1/2 - 3/4 pound shrimp, preferably very small, shelled
coarse salt
8 tablespoons olive oil
3 large cloves garlic, peeled and very coarsely chopped
1 dried red chili pepper, stem and seeds removed, in 2 pieces
1/2 teaspoon paprika
1 tablespoon minced parsley
Directions
1. Dry the shrimp well.
2. Sprinkle salt on both sides.
3. Let sit at room temperature for 10 minutes.
4. Heat the oil in four ramekins or one shallow 8 inch casserole.
5. Add the garlic and chili pepper.
6. When the garlic starts to turn golden add the shrimp.
7. Be careful not to overcook.
8. Cook over medium-high heat.
9. Stir for about 2 minutes or until the shrimp are just done.
10. Sprinkle in the paprika and parsley.
11. Serve immediately.
12. Provide lots of good bread for dipping in the garlic sauce.

Peppered Shrimp Recipe
Ingredients
1 pound butter
2 teaspoons fresh basil chopped
2 teaspoons fresh oregano chopped
1 bay leaf crumbled
1 teaspoon salt
1/2 cup lemon juice
2 teaspoons cayenne pepper
5 garlic cloves minced
1/2 cup black pepper finely ground
4 pounds large raw shrimp in shells
Directions
1. Melt butter in a large deep-sided frying pan or iron skillet over low heat.
2. When melted raise the heat then and add the remaining ingredients except shrimp.
3. Cook stirring often until browned to a rich mahogany color.
4. Add the shrimp stirring and turning to coat well with the seasoned butter.
5. Cook until shrimp have turned a rich deep pink.
6. Serve shrimp in their shells peeling them at the table.


Coconut Shrimp Recipe
Ingredients
1 1/2 lbs raw jumbo shrimp
2 cups coconut
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
Sauce
1/2 cup orange marmalade
1/4 cup honey
3 drops Tabasco sauce
1/4 cup Dijon mustard
Directions
1. First you can peel/devein the shrimp.
2. Dry the shrimp with a dish towel.
3. Now mix the flour, cornstarch, salt and pepper in a bowl.
4. Then add in oil and the ice water to the dry ingredients.
5. Next stir.
6. Next you can heat the oil in medium flame in a skillet.
7. Now dip the shrimp in the batter, rolling each shrimp in the coconut.
8. The shrimp needs to fry for approx. 4 minutes, or until lightly browned.
9. Don't overcook!
10. Next put the shrimp in a baking dish and bake at approx. 300 degrees for about 5-7 minutes to complete cooking.
11. Finally, you can combine the marmalade, Dijon mustard, honey and Tabasco making the sauce and serve with the shrimp.


Stir Fried Pork With Ginger Sauce Recipe
Ingredients
200g Lean Pork or Flank (腰肉）(I'm using flank because it's softer)
1 tablespoon Light Soy Sauce
1 teaspoon Ginger Juice
Oil for wokking
Marinade:
1 tablespoon Chinese Cooking Wine
1/2 teaspoon Salt
1 teaspoon Corn flour
2 teaspoon Ginger Juice
Directions
1. Slice pork and use a tenderiser (looks like a hammer with spikes) to flatten and soften the meat.
2. Mix the marinade and marinade the pork for at 1/2 hour.
3. In a wok, heat oil then saute the pork till cooked.
4. Add in the light soy sauce and ginger juice.
5. Saute for about 1 minute.
6. Dish and serve with rice.
Note: Hitting the pork with a tenderiser will also help the meat absorb the marinade better. I'm using Light Soy Sauce to season because it adds colour to the dish too.

Spring Onion Chicken Recipe
Ingredients
- 2 chicken thighs
- 2 tbsp dark soy sauce
- 2 stalks spring onion
- a few slices ginger
- 1/2 tsp minced garlic
- 1 tbsp rice wine
- 1 pc rock sugar
- 1/4 cup water or chicken broth
Directions
1. Debone chicken and cut into pieces. Marinate with dark soy sauce and set aside for about 15 minutes.
2. Heat up 2 tbsp of vegetable oil in a wok. While doing so, cut spring onion on the bias into one and a half inch pieces. Cut ginger into slices.
3. Stir fry garlic and chicken until chicken changes color. Set aside.
4. Stir fry ginger and spring onions until fragrant. Add chicken, rice wine, rock sugar and water (or chicken broth). Mix well, cover wok and allow to braise over low heat for about 10 minutes.

Shrimp Toast Recipe
Ingredients
1/2 lb. shrimp, shelled and deveined
2 green onions, cut into 1/2 inch pieces
5 spice powder to taste(optional)
1 egg
1 tbsp. dry sherry
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. minced water chestnuts
1 1/2 tsp. minced ginger root
6 slices day old bread, crust removed
2 c. cooking oil
Directions
1. Place shrimp, onions, egg, sherry, cornstarch, salt and pepper in food processor or blender and whirl until smooth paste is formed.
2. Remove to bowl and stir in water chestnuts and ginger root. Spread 2 tbsp. shrimp mixture on each slice of bread.
3. Freeze 15 minutes or until bread can be easily cut. Cut diagonally in quarters.
4. In medium skillet, heat oil and add a few pieces shrimp side down.
5. Fry over medium high heat. Turn and fry; remove from skillet and drain on paper towels. Serve hot or at room temperature.
6. You can fry them part way, freeze and then finish in oven for later use.. Re heat from frozen state at about 400 until hot.
7. I love these things!

Chinese Spicy Chicken Recipe
Ingredients
1 chicken breast
3 tbs flour
1 egg yolk
1 tbs of water
1 tbs soy sauce
1 teaspoon of sugar
2 cloves of garlic
2 tbs soy sauce
1 tbs of rice cooking wine
2 hot chilli peppers
scallion
pinch of salt and pepper
Directions
1. Cut chicken breast into bite size chunk
2. marinade with egg yolk, flour , water, soy sauce for 15 minutes
3. deep fried until firm, and golden brown (but don't over cook)
4. sautee garlic and chilli pepper with low heat until fragant add sugar (to caramelize)
5. add soy sauce, the wok should be smoky at this moment,
6. when it's fragant salt & pepper, scallions, wine, add chicken, cook until the chicken absorb all the juice, serve

Honey Pork Recipe
Ingredients
500 grams of pork loin or your fav. part
1 egg yolk
2 tbs flour or corn flour
2 tbs of water
pinch of salt and pepper
1 teaspoon of soy sauce
oil for frying
3 tbs of honey
1 clove of garlic, minced
1 tbs of minced ginger
3 tbs of soy sauce
4 tbs water
1 tbs white sesame seed
pinch salt
pinch ground white pepper
Directions
1. cut pork loin into bite size chunk, marinade with pinch of salt and pepper , soy sauce, egg yolk, flour, water, marinade foe 10 mins
2. deep fry until golden brown
3. on a low heat, using alittle oil saute garlic and ginger until fragant
4. add soy sauce , honey, water, salt and pepper, stir, taste
5. when it bubbles add pork, stirr well garnish with sesame seed

Pork In Hot Garlic Sauce Recipe
Ingredients
1 lb. thin-cut boneless chops, shredded
Marinade:
1 T. cornstarch
1/2 T. sugar
1 T. dark soy sauce
1 T. sherry
6 green onions
1 red bell pepper
4 quarter-sized slices ginger, minced
4 cloves garlic, minced
3 T. chili paste with garlic
1 T. dark soy sauce
1 T. black vinegar
1/2 T. sesame oil
1 c. oil
Directions
1. Put the pork shreds in a large bowl. Add the marinade ingredients and mix thoroughly. Let sit at least 30 minutes.
2. In the meantime, prepare the green onions and bell pepper. Clean and trim the green onions, and pull off any "soft" green leaves. Thinly slice, then mince, the white part, and put on a plate with the ginger. Cut the green leaves into 1/2-inch pieces and put on a plate. Stem, seed, and shred the bell pepper, and put them on another plate.
3. Add the cup of oil to a wok over very high heat. When the oil is almost smoking hot, stir the pork, then add it all at once. Stir-fry in the hot oil until the pork turns white. Drain and reserve the pork, reserving 1 T. oil.
4. Heat the oil over very high heat in the wok, and add the ginger and white part of the green onions. Stir-fry for about 15 seconds, then add the bell pepper shreds. Stir-fry for about 1-2 minutes, until the peppers start to blister.
5. Add the chili paste, soy sauce, and vinegar. Add the pork and the green onion leaves. Flip for about a minute, add the sesame oil, and serve. You can use less chili paste with garlic if you don't want it quite so hot.

Spicy Mayonnaise Prawns Recipe
Ingredients
10 (or more) Medium Prawns, shells removed, back slit and devien.
2 egg yolks
2 tablespoon Cornflour
A pinch of salt
Oil for frying
Sauce:
1 tablespoon Chilli Sauce
3 tablespoon Mayonnaise (I use Japanese Mayo)
1/2 tablespoon Fresh Milk
1/2 teaspoon Lemon Juice
Directions
1. Mix prawns, egg, salt and cornflour together.
2. Combine ingredients for sauce and set aside.
3. Deep fry prawns till golden brown.
4. Remove and drain.
5. In a wok, add 1/2 tablespoon oil, add the combined sauce and prawns
6. Stir fry in low heat till the prawns are coated with sauce.
7. Dish and serve hot.
8. Note:
9. I used two egg yolks instead of a whole egg to achieve a more yellow look for the prawns. Using whole egg is fine.
10. Add more chilli sauce if you prefer it to be more spicy or you can add tomato sauce instead if kids are having it. Personally, adding chilli sauce taste better compared to tomato sauce.

Chengdu Gai Yuk Chengdu Chicken Recipe

Ingredients
1 1/2 lb. boneless chicken
4 quarter-sized slices ginger, minced
2 cloves garlic, minced
4 dried red chili peppers, minced
4 stalks celery, minced
1 tomato
4 green onions, separated into white and green, minced
2 T. oil
Marinade:
1 egg white
1 T. sherry
1 T. cornstarch
Seasonings:
2 T. hot bean paste (see notes in directions)
1 T. dark soy sauce
1/2 T. black vinegar
1/2 t. sugar
1 T. sesame oil
1 t. Szechuan peppercorns, toasted and ground
1 t. salt
Directions
1. Prep:
2. Core the tomato, squeeze all the excess juice and seeds out, and mince finely. Put on a plate with the celery.
3. Add the marinade ingredients to the chicken and stir until well blended and the chicken is completely coated. Let sit for at least 30 minutes.
4. Velveting the chicken: You can either do this in hot (350) oil, about 2 c. of it, or simmering water. Water will give you "softer" chicken than oil, although oil is more common. If using oil, put about 2 c. in a wok and heat it until 350. Stir the chicken and add it, then stir-fry it until it turns white, and drain (leaving about a tablespoon of oil in the wok). If using water, bring a large pot of water to a boil, stir the chicken and add it, stirring only once or twice to separate the pieces. Cover the pot and let it simmer for about 3 minutes, until the chicken pieces are white, and drain.
5. Blend the seasoning ingredients thoroughly.
6. Heat a wok over extremely high heat, and when very hot, add the oil. Swirl the wok to coat it, then add the garlic, ginger, chilis, and white part of the green onions. Flip in the oil until fragrant, about five seconds. Add the celery and tomatoes, and cook for about 2 minutes over extremely high heat. Add the chicken, mix well, then add the seasonings. Stir-fry for a minute or so, to cook the seasonings into the ingredients, sprinkle with the Szechuan peppercorns, and serve.
7. Hot bean paste is a distinctly different product from chili paste with garlic. Chili paste is brightly hot, while hot bean paste is quite hot, but muted. Substituting one for the other will produce a very different result. You can buy both in your local Asian food market.
Chinese Omelet Recipe
Ingredients
1/2 cup cooked rice
3 eggs separated
4 tablespoons butter
1/4 teaspoon paprika
4 tablespoons all purpose flour
1-1/4 teaspoon salt
1/8 teaspoon dry mustard
2 cups milk
4 tablespoons grated cheddar cheese
Directions
1. Cook rice until tender then rinse with hot and cold water.
2. Make a sauce of butter, flour and milk and cook until thickened.
3. Beat egg yolks then add rice, sauce, seasonings and cheese.
4. Fold in stiffly beaten egg whites.
5. Preheat oven to 350.
6. Pour mixture into a greased shallow pan and bake for 40 minutes.

Chinese 3 Cups Chicken Recipe
Ingredients
2 chicken thigh or whole organic chicken, cut up into bite-size pieces
1/2 cup sesame oil (it should be 1 cup, but 1/2 cup is healthier)
1 cup soy sauce
1 cup rice wine ( I usually use the whole bottle :) )
6 slices thin fresh ginger
3 tbs of sugar
2 tbs of goji berries
pinch of salt
Directions
1. Heat up the sesame oil in a wok on medium heat.
2. Add ginger , stir fry until fragrant, about 5 minutes.
3. Add the chicken pieces and stir fry until it' change color, around minutes. add sugar to caramelize.
4. add goji berries, soy sauce, rice wine and Bring to a boil, cook uncovered,
5. add more rice wine if you like
6. Serve with rice.

Chicken With Satay Sauce Recipe
Ingredients
450g chicken breast
large red pepper
Marinade:
3tbsp soy sauce
1tbsp rice wine
2tsp corn flour
salt and pepper
Sauce:
4tbsp satay sauce
1tbsp chilli sauce
1tbsp chopped garlic
1tbsp oil
2tbsp white wine vinegar
2tbsp soy sauce
salt and pepper
2tsp sugar
large onion
Directions
1. Slice the chicken and marinate for at least 20 mins.
2. Blend the sauce ingredients until smooth.
3. Chop and fry the red pepper and set aside.
4. Fry the chicken to brown.
5. Add the sauce and simmer for 10 mins.
6. Add the fried red pepper and heat through.
7. Serve with noodles or rice.


Pineapple Shrimp Recipe
Ingredients
1 cup all-purpose flour, sifted
1 tsp baking powder
1 tsp salt
1 egg, beaten
1/2 cup beer
veggie oil for frying
1 lb. raw shrimp, shelled and deveined
2 Tbsp. cornstarch
2 Tbsp. sugar
8 Tbsp. milk
1 cup pineapple juice
1 cup pineapple chunks
Directions
1. Mix cornstarch with sugar, the OTHER 1/2 TSP SALT, and vinegar. Add pineapple juice, cook over low heat, stirring constantly until thickened.
2. While the stuff above is cooking, sift flour, baking powder, and 1/2 TSP SALT in bowl. Beat in egg and beer. Heat oil in deep-fryer or deep skillet on medium-high heat. Dip shrimp in batter, coating on all sides. Fry in oil until golden brown. Drain on paper towels but keep them warm.
3. By the time your shrimp is done frying, the sauce should be finished. Go ahead and arrange shrimp and pineapple chunks on a dish platter and pour the sauce over all of it.
4. Stir to coat and enjoy!

Hunan Hot and Sour Chicken
Ingredients
Amount
Ingredient
Preparation
2
teaspoons
cornstarch

2
teaspoons
sherry
dry
1/4
teaspoon
salt

1/4
teaspoon
black pepper

1
pound
chicken breasts
skinned, boned, cut into bite size pieces
3 1/2
tablespoons
vegetable oil

1
tablespoon
garlic
minced
2
teaspoons
ginger
minced fresh
1
tablespoon
black beans, fermented
rinsed and drained
1
small
green bell pepper
seeded, and cut into 1 inch pieces
1
medium
carrot
thinly sliced
8
ounces
bamboo shoots
canned, sliced
1
tablespoon
water

Cooking Sauce
2
teaspoons
cornstarch

1/2
teaspoon
red pepper flakes

1/2
teaspoon
vegetable oil

2
tablespoons
soy sauce

2 1/2
tablespoons
white wine vinegar

1/2
cup
chicken broth

Directions
In a bowl, combine cornstarch, sherry, salt and pepper.Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.Prepare cooking sauce by blending all ingredients in another bowl, set aside.Place a wok or wide frying pan over high heat.When pan is hot, add 2 tablespoons of the oil.When oil begins to heat, add garlic, ginger, and black beans.Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).Remove chicken from pan.Add the remaining 1 tablespoon oil to pan.When oil is hot, add green pepper, carrot and bamboo shoots.Stir-fry for 30 seconds. Add water and stir-fry for 1 1/2 minutes.Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper and black bean sauce.

Sweet Corn Noodle Soup

Ingredients
Amount
Ingredient
Preparation
1
quart
vegetable stock

1/2
cup
noodles
ribbon noodles, broken
2
cups
corn kernels
sweet
1/2
cup
celery
chopped
1/2
teaspoon
turmeric



salt and black pepper

Directions
Bring stock to a boil.Add noodles and sweet corn and boil 5 mins.Add celery and turmeric.Stir well, reduce heat, and simmer another 10 mins.


Curry Chicken




Ingredients: chicken legs 2 pcsshredded onion 1/2 pcpotatoes 2 pcscurry powder 1 tbspminced garlic 1 tbspcarrot 1/2 pccoconut milk 1/2 cupsalt 1 tsppepper 1/2 tspbay leaf 2 pcsMethods: Chop chicken legs, blanch to remove bad smell.Peeling potatoes and carrot off then chop.Heat pan. Stir-fry flour with 2 t. oil.Add onion shreds, minced garlic, chopped chicken, taro root, and carrot. Keep Stir-frying.Sprinkle a pinch of curry powder and chili powder. Stir-fry until good flavor comes out.Add 3 cup water, seasonings, and coriander leaves. Change from pan to boiler. Cook with low heat until good smell comes out.Pour coconut milk over the dish and serve immediately.