Chinese foods recipes 2
CHINESE: NOODLES AND GRAVY (YEE MEIN)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Bar-B-Q
Vegetables Ethnic
Chinese
Amount Measure Ingredient -- Preparation Method
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20 small Chinese mushrooms (or 1 can -- sliced mushrooms)
1/4 pound Chinese barbecued pork
1/2 pound Bok choy
1 package Pre-fried noodles (1/2 lb)
1 quart Chicken stock
3 teaspoons Oil
1/2 pound Bean sprouts
2 Green onions -- slivered
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoons Oyster sauce
1 teaspoon Cornstarch
2 teaspoons Water
Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze
dry, remove and discard stems; cut mushrooms into strips, julienne style.
Cut Barbecued pork into very thin slices.
Break branches off center stock of bok choy. Remove and discard any
flowers. Peel outer covering off of center stock. Cut bok choy diagonally
into 2 inch lengths.
Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain
and set aside. Discard the stock, as it will be quite oily!
Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green
onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon
salt and 1/2 teaspoon sugar. Remove and set aside.
Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes;
then, add the oyster sauce. Mix well.
Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and
toss together water, and toss together until well mixed.
Add thickening made by mixing the cornstarch with the cold water. Cook
for 1 minute, and serve.
SOURCE: Chopsticks, Cleaver and Wok.
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CHINESE: ORIENTAL PISTACHIO CHICKEN
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Chinese
Ethnic Nuts
Amount Measure Ingredient -- Preparation Method
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8 Servings
8 Chicken breasts, halved -- boned and skinned
1 teaspoon Garlic powder
1 teaspoon Paprika
Salt and freshly ground -- black pepper to tast
3 tablespoons Safflower oil
2 cups Beef broth
2 teaspoons Cornstarch
1/3 cup Dry red wine
2 tablespoons Oyster sauce
4 Green onions -- including
chopped
1/4 cup Pistachio nuts -- shelled
Chinese rice noodles
Pistachio nuts (optional)
Season chicken breasts with garlic powder, paprika, salt and pepper. Saute
chicken in oil over medium-high heat. In saucepan, combine beef broth,
cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10
minutes. Add green onions and 1/4 cup pistachios. Prepare rice noodles
according to package directions. Place noodles on heated serving dish, top
with chicken breasts and pour sauce over all. Garnish with additional
pistachios.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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CHINESE: SESAME CHICKEN
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Chinese
Tomatoes
Amount Measure Ingredient -- Preparation Method
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3/4 pound Chicken Breasts
Skinless and
Boneless
3 tablespoons Flour
2 tablespoons Sesame Seeds
1 tablespoon Soy Sauce
1/2 teaspoon Peanut Oil
1 tablespoon Maple Syrup
Red Lettuce Leaves
1 tablespoon Dry Sherry
1 large Tomato -- ripe
1 teaspoon Fresh Ginger -- chopped
Pepper to taste
1/2 teaspoon Chinese Five spice -- powder
Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice
together. Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10
minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper.
Shake off any excess.
Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute
per side. Spoon marinade over chicken. j Reduce heat and saute another
minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.
Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon
chicken on top. Cut tomato into wedges and use to garnish plate.
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CHINESE: SESAME CHICKEN 2
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Tomatoes
Ethnic Poultry
Amount Measure Ingredient -- Preparation Method
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3/4 pound Chicken Breasts
Skinless and
Boneless
3 tablespoons Flour
2 tablespoons Sesame Seeds
1 tablespoon Soy Sauce
1/2 teaspoon Peanut Oil
1 tablespoon Maple Syrup
Red Lettuce Leaves
1 tablespoon Dry Sherry
1 large Tomato -- ripe
1 teaspoon Fresh Ginger -- chopped
Pepper to taste
1/2 teaspoon Chinese Five spice -- powder
Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice
together.
Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10
minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper. Shake off
any excess.
Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute
per side. Spoon marinade over chicken. j Reduce heat and saute another
minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.
Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon
chicken on top. Cut tomato into wedges and use to garnish plate.
Serves 2
Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108
mg cholesterol; 389 mg sodium.
Source: San Diego Union-Tribune (March 3-4, 1993)
Shared by: Norman R. Brown
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CHINESE: SPICY CHICKEN (LE TZE GEE) - SHANGTU
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Meats
Chinese Ethnic
Poultry
Amount Measure Ingredient -- Preparation Method
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1/2 cup Oil
2 Chicken breasts
1 tablespoon Sherry
1 tablespoon Light soy sauce
1 tablespoon Corn starch
1 can (8-oz.) bamboo shoots -- diced
2 tablespoons Hoison sauce
1/2 teaspoon Crushed red-hot pepper
1 tablespoon Chopped scallion
1 teaspoon Chopped ginger
Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate
chicken in cornstarch mixture for 15 minutes.
Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes.
Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and
crushed red peppers. Stir well, then add chicken and serve.
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CHINESE: SPICY COLD NOODLES WITH CHICKEN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chinese
Ethnic Poultry
Amount Measure Ingredient -- Preparation Method
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1/2 pound Thin Chinese flour noodles
1 medium Chicken breast
2 Green onions -- slivered
3 Egg yolks
2 tablespoons Peanut oil
1 teaspoon Cool water
1 tablespoon Thin soy
1 teaspoon Chinkiang vinegar
1 teaspoon Hot chili pepper oil
1/2 teaspoon Ginger juice
1 Clove garlic -- minced
1 pinch Sugar
2 tablespoons Oil
Noodles: In large pot of salted boiling water, cook noodles until chewy;
rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent
sticking. Cover & refrigerate until ready to use.
Chicken: Remove and discard skin from chicken breast. Steam breast for
15 minutes; remove from steamer and cool uncovered. Shred chicken with
fingers; slice into 3" strips.
Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with
peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin
sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.
Onions: Wash & remove roots. Slice the long way, then thinly slice on
the bias.
Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar.
Heat oil until it begins to smoke; add to other ingredients. Cool. Using
hot oil gives dressing distinctive & mellow flavor.
Mixing: Just before serving, mix dressing with cold noodles, chicken &
onion. Garnish with egg strips. Serve.
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CHINESE: SZECHWAN CHICKEN AND CASHEWS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Poultry Ethnic
Nuts
Amount Measure Ingredient -- Preparation Method
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4 Servings
2 Whole chicken breasts -- boned, skinned and c
3/4 Inch cubes
1 tablespoon Soy sauce
1 tablespoon Chinese rice wine or dry -- Sherry
2 tablespoons Soy sauce
1 tablespoon Cornstarch
2 teaspoons Sugar
1 teaspoon White vinegar
1/4 cup Vegetable oil
1/2 To 1 tsp crushed red pepper -- flakes
3 Green onions -- sliced
1 tablespoon Minced fresh ginger
1/2 cup Unsalted cashews
Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.
Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside.
Heat oil in wok or skillet. Add red pepper to taste and cook until black.
Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions
and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2
minutes.
Stirring constantly, add soy sauce mixture and any remaining chicken
marinade. Add cashews. Serve over cooked rice.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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CHIU CHOW LEMON CHICKEN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
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-----CHICKEN-----
8 Chicken breasts -- boned and
skinned
1 cup Slivered almonds
1 bn Chives
4 Garlic cloves -- finely minced
1 tablespoon Finely minced fresh ginger
-----SAUCE-----
2 teaspoons Grated lemon peel -- or:
finely minced lemon peel
1/2 cup Lemon juice
6 tablespoons Sugar
1/4 cup Chicken broth
2 tablespoons Light soy sauce
1/2 teaspoon Salt
-----TO FINISH-----
2 tablespoons Cornstarch
1/4 cup Cooking oil
Salt and pepper
1 cup All-purpose flour
4 tablespoons Unsalted butter
ADVANCE PREPARATION: Dip each chicken breast in water and then gently
flatten with a meat pounder or rolling pin until the breast increases in
size by about one-third. Set aside.
Toast the almonds in a 325 F oven until light golden, then set aside.
Mince the chives and set aside. Combine the garlic and ginger and set
aside. In a small bowl combine the sauce ingredients and mix well.
LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold
water. Preheat the oven to warm.
Place a small noncorrosive skillet or saucepan over medium heat. Add 1
tablespoon cooking oil and then garlic and ginger. Saute briefly, then
add the sauce. Bring to a low boil and reduce the heat to simmer.
Sprinkle the chicken on both sides with a little salt and pepper.
Dust with flour, shaking off any excess. Place a 12-inch skillet over
high heat. When hot, add the butter and remaining 3 tablespoons of oil.
When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook
for about 1 minute on each side. The chicken is done when the meat turns
color and feels firm to the touch (do not overcook). Transfer the chicken
to a heated platter or dinner plates and keep warm in the oven while you
cook the remaining chicken.
Bring the sauce back to a low boil and stir in a little of the cornstarch
mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle
the almonds and chives on top. Serve at once.
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CHOW FAN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
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2 Chicken breast halves -- boned
1 teaspoon Garlic salt -- divided
2 teaspoons Sherry -- divided
2 teaspoons Cornstarch -- divided
1 pound Shrimp -- cleaned and peeled
3 tablespoons Oil -- divided
1 large Onion -- finely chopped
2 Celery stalks -- finely
1 tablespoon Soy sauce
1/2 pound Mushrooms -- sliced
Ginger (1") -- peeled
minced
3 Garlic toes -- peeled
minced
4 cups Rice, cooked -- cold
6 ounces Ham -- diced
8 ounces Snow peas -- fresh or frozen
2 Eggs -- beaten
Note: Chow Fan is best made the day before you plan to serve it.
Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with
half the garlic salt, half the sherry and half the cornstarch. Cut the
peeled shrimp into pieces 1" long. Put them in a bowl with the rest of
the garlic salt, sherry and cornstarch.
Heat 2 T oil over high heat in a wok or large pan. Add onions and celery
and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover
and steam one minute. Add mushrooms, cover and steam 2 more minutes.
Remove mixture to a large bowl.
Add remaining oil to wok, reduce heat to low and add ginger and garlic.
Brown lightly, stirring constantly to avoid burning. Add chicken and
shrimp. Stir-fry two minutes, or until shrimp are pink and opaque.
Add cooked rice, onion mixture and ham. Stir until hot. Remove from
heat, put into a storage container and chill overnight. When ready to
serve, reheat in a wok or large pot. Stir in snow peas and cook two
minutes. Make a well in the center of the wok and stir in the beaten eggs.
Stir them as they cook, about 3 minutes, so they scramble and mix with the
other ingredients. Cover and cook over medium heat another couple of
minutes.
Serve at once.
Serves 12 as part of a family style Chinese dinner, or 4 as a main dish.
Vicki's notes:
* When Cathe originally gave me this recipe in the mid 70's it called
for just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery,
1/2 cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and
sprouts. Also, just 1 clove garlic, which was heated with the ginger
(discarded when brown) before cooking the chicken.
* I like to add 1/2 c red bell pepper (diced) for color.
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Chow Mein *** pnnn10b
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dish
Amount Measure Ingredient -- Preparation Method
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1 pound Pork -- cut in thin strips /
3 cups Celery -- thin sliced
1 cup Onion -- sliced
6 ounces Can mushrooms -- drained
3 tablespoons Cornstarch
1/4 cup Water
10 ounces Chicken broth
1/4 cup Soy sauce -- light
5 cups Water chestnuts -- drained
In hot deep skillet or wok, brown meat in 1 tsp. oil.
Remove from pan. Add 1 tsp. oil to pan and cook celery and onion until
crisp tender. Add mushrooms. Blend cornstarch into water and when
smooth add chicken broth and soy sauce. Put meat back into pan with
veggies and add bean sprouts and water chestnuts.
Pour sauce over all and heat through. Serve over chow mein noodles with
steamed rice on the side. Note: to cut down on sodium I rinse all canned
vegetables well.
If you like you can add chopped green peppers, fresh mushrooms and thin
sliced cabbage when stir frying the vegetables. You can also use
chicken or beef if you prefer not to use pork. I like pork because
that's the way my mom always made this recipe.FROM:
JEANETTE MURCH (PNNN10B)
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Chow Mein with Shrimp and Pork ***nnbb89a
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Amount Measure Ingredient -- Preparation Method
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1/2 pound Noodles -- chinese fresh wat
9 tablespoons Oil
4 ounces Shrimp; shelled, deveined
1 1/4 teaspoons Salt
1/2 teaspoon Cornstarch
1/2 pound Lean pork -- shredded
1 tablespoon Sherry
2 tablespoons Soy sauce -- light
1/2 teaspoon Sugar
1/2 pound Bok choy
1/4 pound Mushrooms -- sliced
2 tablespoons Chicken stock
1 teaspoon Cornstarch -- dissolved in
2 teaspoons Water
Drop noodles into boiling water and boil for five minutes. Rinse under
cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt
and cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they
turn pink, about 1 minute. Remove.
Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T
soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400.
Stir fry bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy
sauce. Add stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour
in shrimp and bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350
and stir fry noodles until outside is golden brown but inside is soft.
(They will form a cake). cook 5 minutes on each side. Remove to platter.
Place cooked mixture on top of noodles. MIKE CROUCH (NNBB09A)
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COOK UP AN ORIENTAL HOT POT
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Beef
Chinese
Amount Measure Ingredient -- Preparation Method
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1 pound Raw shrimp -- peeled and
2 Chicken breasts, skinned -- boned, and sliced ve
across grain
1/2 pound Beef sirloin sliced very -- thin, across grain
1/2 Head Chinese cabbage or 1 -- lettuce heart, coars
1 cup Cubed egg plant or 1 5-ounce -- can (2/3 cup) water
Drained and thinly sliced
1 1/2 cups Halved fresh mushrooms
4 cups Small spinach leaves (stems -- removed)
14 ounces Cans (5 1/4 cups) chicken -- broth
3 Chicken bouillon cubes
1 tablespoon Monosodium glutamate
1/2 tablespoon Grated gingerroot or 1/2 -- teaspoon ground ging
Midnight supper, perhaps for New Year's Eve or after the show, can be
exotic in a hurry. The foods are sliced ahead, the sauces made, then all
stowed in the refrigerator. When guests are hungry, the hostess simply
heats the broth and sets out the makings.
Genghis Khan hot pot is another name for this Chinese specialty. Or maybe
you've seen it on restaurant menus as volcano soup. We show an
honest-to-goodness Mongolian cooker with a charcoal chimney in the center,
but any chafing dish or electric skillet will do as well.
What's cooking. Everything on the tray is raw, of course--chunks of
eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of
chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach
to simmer along with the other foods is ready in the big red bowl. The
broth is chicken bouillon that boasts a faint overtone of ginger.
Individual bowls of fluffy rice are served at the same time as Hot Pot.
The how-to. You pick out a few choice tidbits at a time and drop them
from chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In
a few minutes, fish them out to dip into zesty sauces on your plate, like
Peanut or Red Sauce, Chinese Mustard or Ginger Soy.
Traditionalists poach eggs in the broth when it has taken on subtle
flavor from the foods that have simmered in it. At the very last, the
hostess may ladle the broth as a soup. It's delicious! Dessert? Skip it,
or serve a fruit bowl and candied ginger with coffee or tea.
Etiquette: Use one set of chopsticks for cooking and fishing out morsels
from Hot Pot, use a second set for eating. If only one set is provided for
each guest, simply reverse your chopsticks (large ends down) when you cook
or help yourself to food.
Oriental Hot Pot
Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice
Shortly before cooking time arrange the meats and vegetables on large
tray or platter; use a bowl for spinach. Set out dunking sauces. Provide
Bamboo tongs, chopsticks or long-handled forks as cooking tools for
guests.
Heat chicken broth in electric skillet or chafing dish (or use Mongolian
cooker-- directions follow). Add bouillon cubes to hot broth and stir to
dissolve; add monosodium glutamate and ginger. Heat to simmering. For
cooking have broth barely bubbling. Each Guest picks up desired foods with
chopsticks or whatever, drops them into the bubbling broth. When his
tidbits are cooked, he lifts them out and dips into the sauces on his
plate. Serve with rice. Makes 4 servings.
To use Mongolian cooker, fill chimney of cooker with charcoal and add
charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then
light charcoal. When broth is hot, continue as above.
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Curried Chicken Wings (Ga Lei Gai Yik)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
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10 Chicken wings
2 medium Russet potatoes
1 medium Yellow onion
1 Garlic clove -- crushed
1 Ginger chunk -- crushed
of a quarter)
2 tablespoons Oil
1 teaspoon Salt
1 tablespoon Curry
1 tablespoon Sugar
2 tablespoons Sherry
1/2 cup Chicken broth
2 tablespoons Oyster sauce
1 tablespoon Catsup
2 Green onions stalks -- cut into 1 inch leng
PREPARATION: Cut off chicken wing tips and save for stock. Cut wings at
joint. Peel and cut potatoes into chunks and slice onion into small
wedges. COOKING: In a heavy bottomed 3 quart sauce pot, heat 2 tbsp. oil
and brown ginger, garlic and chicken wings for 4 minutes. Add rest of
ingredients except green onions.
Bring to a boil and simmer for 1/2 hour on low heat.
Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the
day. Chicken and potatoes taste better after several hours in the sauce.
It's great the next day. COMMENTS: Some people are quite surprised that
the Chinese use potatoes in their cooking. It is quite a common vegetable
in southern China, although not served the same way as the westerners do.
Curry is the most popular seasoning for potatoes. Another is 5 spice
powder.
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EIGHT JEWEL CHICKEN *** ctch95c
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Main Dish
Chicken
Amount Measure Ingredient -- Preparation Method
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2 Chicken ; breasts -- butter
Marinade:
3 teaspoons Soy sauce
3 teaspoons Rice wine -- or dry sherry
4 teaspoons Corn starch
Marinate for a half an hour.
2 Med Green peppers -- cut into
2 Med Yellow onions -- diced
1/2 cup Straw mushrooms
2 Bok choy -- diced
1/3 cup Water chestnuts -- sliced
1/3 cup Raw peanuts
Sauce
2 tablespoons Ketchup
1 tablespoon Oyster sauce -- (or light soy
2 tablespoons Wine
1 pinch Hot pepper flakes
Cornstarch solution to thick
Essentials
Peanut oil -- (appx 3-4 tbls)
2 cups Garlic -- fresh crushed
1 tablespoon Ginger -- fresh shredded
Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add
some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8
jewels (onions first, bok choy leaves last) Add sauce, let it begin to
bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)
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Empress Chicken Wings
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic -- Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops -- Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root
Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly
coat chicken pieces with cornstarch; add to skillet and brown slowly on
all sides. Remove chicken; drain off fat. Stir water and reserved
marinade into same skillet. Add chicken; sprinkle green onions and
slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or
until chicken is tender.
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FRIED CHICKEN SLICES WITH LEMON SAUCE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
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3/4 pound Chicken breast
-----FOR MARINADE-----
1/2 teaspoon Salt
1/2 tablespoon Wine
1/2 tablespoon Light soy sauce
1 tablespoon Cornstarch
1 tablespoon Cold water
1 Egg yolk
1/8 teaspoon Pepper
8 cups Oil
-----FOR COATING-----
6 tablespoons Cornstarch
3 tablespoons Flour
-----FOR SEASONING SAUCE-----
3 tablespoons Lemon juice (fresh)
3 tablespoons Soup stock
1/2 teaspoon Salt
2 teaspoons Cornstarch
1 teaspoon Sesame oil
3 Drops yellow food coloring
1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2
inch-long thin slices. Marinate with the salt, wine, soy sauce,
cornstarch, water, egg yolk and pepper. Soak about 10 minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat
each piece of the chicken. Deep fry the chicken slices over low heat
about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken
again for 10 more seconds. Drain and remove to a platter.
4.) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it
boils and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour
the sauce onto the fried chicken slices. Serve hot. (Garnish the platter
with some sliced lemon and parsley).
Note: If you like a more sour taste, squeeze the juice from the lemon on
the chicken slices.
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Fried Rice with Eggs
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:20
Categories : Brunch Chinese
Amount Measure Ingredient -- Preparation Method
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2 cups cooked rice
4 green onions -- chopped with tops
2 tablespoons bell peppers
2 tablespoons peanut oil
1 cup sliced mushrooms
2 tablespoons low sodium soy sauce
5 ounces waterchestnuts, canned -- * see note
1 cup pork -- cooked & cubed
3 eggs
* 1 small can, sizes vary
** Add cooked chicken or beef instead of pork if preferred. Use up to 2
cups.
Heat the oil in skillet; add onions, green peppers and mushrooms.
Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy
sauce. Lower heat and cook 7-10 minutes, stirring frequently.
Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4
minutes. Add the cubed pork or other meat; heat for about 1 minute more.
Serve while warm.
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Serving Ideas : An excellent dish for brunch.
FRIED SPARE RIBS WITH HONEY
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Pork ribs -- trimmed
3/4 cup Sugar
1/2 cup Vinegar
5 tablespoons Soy sauce
3 tablespoons Sherry
4 cups Cooking oil
1. Cut the ribs between the bones into single pieces. Heat the sugar,
vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate
for at least one hour. 2. Heat the oil in a large wok. Add the ribs and
fry for 5 minutes or until golden brown. Turn off heat and allow to
continue cooking an additional 4 minutes. Remove, drain, and serve. The
sweet sauce, what we call honey, is our special touch.
The ribs, if prepared perfectly, will be crisp on the outside, sweet and
tender on the inside.
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Fried Won-Tons
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:45
Categories : Appetizers Chinese
Amount Measure Ingredient -- Preparation Method
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10 ounces won-ton wrappers
1 pound ground beef
1/2 pound ground pork
1/2 cup carrots -- peeled and grated
1 head bok choy -- chopped
1 whole onion -- chopped
2 cups bean sprouts -- chopped
1/2 cup soy sauce
3 tablespoons brown sugar
3 tablespoons cornstarch
1 tablespoon rice wine
1/4 cup green onions -- chopped
black pepper -- to taste
In wok, combine ground beef and pork, carrots and onions. Cook over
medium heat. As meat begins to brown, add remaining vegetables, soy sauce,
and sugar. Continue cooking until vegetables are tender and liquid has
mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons
cold water. Season meat with pepper and green onions. Stir in cornstarch
mixture and cook 1-2 minutes.
Place one teaspoon of filling into center of a won-ton wrapper.
Moisten edges with water, fold four corners into center and seal. Place
each won-ton as it is finished on a plate covered with damp towel to
prevent drying. Continue filling until all wrappers are used. Fry in hot
oil on each side until lightly browned. Drain and serve.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 692 999 0 237 0 96 0 0 0 0 0 0
GENERAL CHUA'S CHICKEN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Chicken Breast -- MARINADE
1 tablespoon Soy Sauce
1 teaspoon Cornstarch -- SAUCE
1 tablespoon White Vinegar
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1/2 teaspoon Sugar
1/2 teaspoon Salt
1 teaspoon Cornstarch
-Vegetable Oil for -- blanching
3 each Dried Red Chili Pods -- SEASONINGS
1 each Green Onion (white part)
1/2 teaspoon Ginger, fresh -- minced
1 each Garlic Clove -- minced
2 teaspoons Sesame Oil
Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by
3/4 inch pieces. Combine marinade ingredients with chicken in the order
listed; set aside. Combine sauce ingredients thoroughly; set aside. To
oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and
heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until
golden brown.
Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons
oil from wok. Reheat, swirling pan to coat sides. Add chili pods and
seeds; stir-fry for about 30 seconds until browned. Return chicken and add
seasonings, stir- frying for another 30 seconds. Pour in sauce and cook
until thickened. To serve, stir in sesame oil. Note: Chili pods are
browned to produce the aroma while the seeds are used to make the dish
spicy and hot. Take care not to burn the seeds or let them get too dark.
Converted by MMCONV vers. 1.50
- - - - - - - - - - - - - - - - - -
General Tso's Chicken
Recipe By : Lauren Roberts
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Chinese
Main Dish Peppers
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs chicken 3/4" cubes
1 egg
1 c flour
5 stalks bok choy slice across grain
1 green pepper seeded, in strips
1 red pepper seeded, in strips
3/4 c water
3 tbsps dark soy sauce
3 tbsps cornstarch
oil for deep frying
1 tbsp oil for veggie stir fry
2 cloves garlic minced
1 tsp fresh ginger root shredded
10 black peppercorns
3 tbsps white vinegar
3 tbsps chinese cooking wine
2 tbsps chinese chili paste with garlic
3 tbsps sugar
1 tsp hoisin sauce
Beat egg, dip chicken and coat with flour. Deep fry until light brown;
set
aside.
In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar,
hoisin,
chili paste, peppercorns (if you desire a saucier GTC, increase sauce
ingredients by half). Heat the 1 T. of oil in wok and add garlic and
ginger.
Stir fry for a few seconds, and then add peppers and bok choy. Stir fry
for
about 1 min., being sure to undercook.
Add sauce and meat; stir until sauce thickens and coats. Remove from heat
and serve on rice.
- - - - - - - - - - - - - - - - - -
NOTES : If you use a Chinese imported chili paste, beware! You may want
to
half the amount, as an exquisite burn can result! American brands
of Chinese
chili paste are tamer and that's what the recipe amounts are
geared toward.
*************************************************
#4-
GENERAL TSO'S CHICKEN #4
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Whole Chicken Breasts
2 Hot Peppers (Or More) -- Crushed
1/2 cup Cornstarch
1 Orange Rind -- Minced
1 tablespoon Ginger -- Minced
1/3 cup Fried Peanuts -- Chopped
-----BATTER-----
1 Egg
1/4 cup Beer
2 tablespoons Soy Sauce
1/2 teaspoon Salt
1/4 cup Flour
1/4 cup Cornstarch
1/2 teaspoon Baking Powder
1 dash Pepper
-----SEASONING SAUCE-----
6 tablespoons Sugar
3 tablespoons Cider Vinegar
5 tablespoons Soy Sauce
1 teaspoon Cornstarch
Skin and bone the chicken. Cut into 1-1/2" x 2" strips. Mix batter.
Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour.
Mix seasoning sauce. Coat each piece of chicken well with cornstarch.
Arrange chicken on well-floured wax paper. Heat 2-3" of oil in a pan
until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet
covered with paper towels. Reheat oil over high heat until very hot.
Refry chicken until crispy and golden brown.
Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over
medium heat. Fry orange rind until golden brown. Add chili and ginger,
stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring
constantly until foam subsides and the sauce thickens slightly and turns
to glaze (about 2 minutes or more). Add fried chicken, tossing to coat
well. Sprinkle chopped peanuts on top.
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GENERAL TSO'S CHICKEN #6
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Boneless chicken breast
2 teaspoons Dark soy sauce
2 teaspoons Rice wine or dry sherry
1 teaspoon Finely chopped ginger root
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Oil -- preferably peanut
2 Dried red chiles -- cut in half lengthwi
1 tablespoon Chopped fresh orange peel OR
2 teaspoons Dried citrus peel -- (soaked & coarsely c
1/2 teaspoon Roasted Sichuan peppercorns -- (finely ground), opt
2 teaspoons Dark soy sauce
1/4 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Sesame oil
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine or sherry, ginger,
cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
marinate for about 20 minutes. Heat the oil in a wok or large skillet
until it is very hot. Remove the chicken from the marinade with a slotted
spoon. Add it to the pan and stir-fry it for 2 minutes until it browns.
Remove it and leave to drain in a colander or sieve. Pour off most of the
oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then
add the dried chiles. Stir-fry them for 10 seconds, and then return the
chicken to the pan. Add the rest of the ingredients and stir-fry for 4
minutes, mixing well. Serve the dish at once.
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GENERAL TSO'S CHICKEN #7
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MYRA SABLE HNKV12A-----
1 pound Chicken breasts -- boneless, skinless,
cut into 1" pieces
3 tablespoons Soy sauce
1 tablespoon Cornstarch
1 Egg white -- beaten frothy
1 cup Vegetable oil
3 Dried hot chili peppers -- broken in half
2 Garlic cloves -- chopped fine
1 1" piece ginger root -- peeled
finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 tablespoon Brown sugar
1 teaspoon Sesame oil
1/4 teaspoon Salt
In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb.
cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat
well. Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1
tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.
In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1
minute, or until golden brown. Remove and drain on paper towel. Pour all
but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and
ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until
thickened. Return chicken pieces to wok. Mix well and serve immediately.
- - - - - - - - - - - - - - - - - -
GENERAL TSO'S CHICKEN 2
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Chicken
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MYRA SABLE HNKV12A-----
1 pound Chicken breasts -- boneless, skinless,
cut into 1" pieces
3 tablespoons Soy sauce
1 tablespoon Cornstarch
1 Egg white -- beaten frothy
1 cup Vegetable oil
3 Dried hot chili peppers -- broken in half
2 Garlic cloves -- chopped fine
1 1" piece gingerroot -- peeled
finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 tablespoon Brown sugar
1 teaspoon Sesame oil
1/4 teaspoon Salt
In a glass bowl, place chicken pieces. Combine 1 tbls. soy sauce and 1
tbls. cornstarch. Blend in beaten egg white. Pour over chicken and toss to
coat well. Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1
tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.
In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1
minute, or until golden brown. Remove and drain on paper towel. Pour all
but 2 tbls. oil out of wok. To the wok, add chili peppers, garlic and
ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until
thickened. Return chicken pieces to wok. Mix well and serve immediately.
I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The
chicken is spicy hot with the dried chili peppers, so adjust to your
taste.
Enjoy!
Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining
Cookbook by Myra Sable. MM:MK VMXV03A.
- - - - - - - - - - - - - - - - - -
GENERAL TSO'S CHICKEN WITH ORANGE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Boneless chicken breast
2 teaspoons Dark soy sauce
2 teaspoons Rice wine -- or dry sherry
1 teaspoon Ginger root -- minced
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Peanut oil
2 Dried red chiles -- halve lengthwise
1 tablespoon Orange peel -- coarse chop
1/2 teaspoon Fine ground roasted sichuan -- peppercorns (optiona
2 teaspoons Dark soy sauce
1/4 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Sesame oil
This popular dish gets a lift from the addition of orange peel, hence its
other name, Orange Peel Chicken.
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain.
Put it into a bowl together with the soy sauce, rice wine or sherry,
ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the
mixture marinate for about 20 minutes. Heat the oil in a wok or large
skillet until it is very hot. Remove the chicken from the marinade with a
slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
and leave to drain in a colander or sieve. Pour off most of the oil,
leaving about 2 teaspoons. Reheat the pan over a high heat and then add
the dried chiles. Stir-fry them for 10 seconds, and then return the
chicken to the pan. Add the rest of the ingredients and stir-fry for 4
minutes, mixing well. Serve the dish at once.
- - - - - - - - - - - - - - - - - -
GUY'S CHINESE CHICKEN***(NFWF89A)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken--breasts -- skinned a
10 1/2 tablespoons Lite soy sauce
3/4 cup Chicken broth -- -condensed
10 1/2 teaspoons Cornstarch
4 tablespoons Oil -- lite
1 1/2 cups Snow peas -- -fresh or defros
2 cups Mushrooms -- sliced fresh
1 cup Celery -- -sliced 1/4" wide o
1 Med Onion -- -cut into 6-8 wedg
1/2 cup Green pepper -- strips
1/2 cup Walnuts -- (broken) or peanu
DIRECTIONS This recipe is for 4 but can be cut in half for 2. I usually
make the whole thing up so I can enjoy it the next day for lunch or as a
side dish when completely mixed into the rice. I holds well in the fridge
if covered tightly. Cut chicken into strips.
Toss with 1 TBS soy and set aside. Mix together remaining soy, chicken
broth and cornstarch. Set aside. Heat 1 1/2 TBS oil in wok or large fry
pan and quickly stir fry the drained chicken strips until browned. Be
sure wok is hot.Remove from wok and keep warm. Add remaining oil to wok
and stir fry all veggies over medium heat for 4-5 minutes. Add the broth
mix, bring to a boil--stirring constantly.
Return chicken to the wok, add the nuts and heat about one minute. Serve
immediately over white rice. Please try the sticky rice, folks. Once you d
you will probably never go back to the minute again. The oil can be cut
back if you desire without affecting the final results. BTW, is anyone out
there reading the posts of those who are taking their time? How about
joining in for some variety. I know would like some new ones such as from
Kathleen and Rita and Frank and Bev etc., etc., etc.. GUY FROM: GUY
ATTWOOD (NFWF89A)
- - - - - - - - - - - - - - - - - -
Hoisin Chicken Stir Fry
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Poultry Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast halves -- about 4
1 egg white
4 teaspoons cornstarch
1 teaspoon soy sauce, low sodium
1/4 teaspoon black pepper -- fresh ground
1/2 green pepper
1/2 red pepper
1 yellow onion
2 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 tablespoons peanut oil
1 garlic clove -- minced
1 teaspoon fresh ginger root -- minced
2 tablespoons Hoisin sauce
2 teaspoons chili sauce
3/4 cup chicken broth
peanuts -- optional
1. Cut skinned and boneless chicken breasts into bite-sized pieces.
Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh
ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for
up to 1 hour, turning bag occasionally.
2. Cut both peppers into thin strips. Slice onion very thin and
separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame
oil.
3. Heat wok until very hot, pour oil down sides of wok and rotate to
oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes
until onion is light brown and softened. Add chicken and stir-fry until
chicken pieces turn white. Add Hoisin sauce and chili paste; stir for
about 30-45 seconds. Stir in broth and heat to boiling. Add the green and
red pepper strips; stir-fry for about 1 minute more. Add the cornstarch
mixture and stir until thickened. If desired, sprinkle with roasted
peanuts.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with bowls of steamed rice.
NOTES : Delicious, not as hot as traditional Kung Pao chicken.
HUNAN BLEND
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Toasted sesame seeds
1 tablespoon Ground Szechwan peppercorns
1 tablespoon Garlic
1 tablespoon Ginger
1 tablespoon Dried cilantro
1/2 tablespoon Red pepper
1/2 tablespoon Mustard seed
Plum Delicious Chinese -- Chicken
2 pounds Chicken breasts, split -- with
6 Ripe purple plums -- pitted
thinly sliced
1 Onion -- halved and thinly
1 Clove garlic -- minced
3 tablespoons Water
2 tablespoons Lemon juice
2 tablespoons Light soy sauce
1/2 teaspoon Liquid sugar substitute
1 teaspoon Hunan Blend
Brown chicken, skin side down, in an ungreased non-stick skillet or
chicken fryer. Drain and discard chicken fat. Blot chicken with paper
towel, remove skin, and return to the pan, skin side up. Add remaining
ingredients except the low calorie sweetener. Cover and simmer, stirring
occasionally, until chicken is tender 40-45 minutes.
Uncover and continue simmering until sauce is thick. Add low calorie
sweetener only after cooking is complete and skillet has been removed from
heat. Serves: 4
- - - - - - - - - - - - - - - - - -
KANG BOA CHICKEN
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Poultry
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Chicken breasts -- boneless
1 Eggs
1 teaspoon Cornstarch
2 tablespoons Peanut oil
3 Onions -- green
1 tablespoon Peanut oil
1 tablespoon Ginger -- chopped
2 each Garlic cloves -- crushed
1 tablespoon Sherry
3 tablespoons Soy sauce
1/2 tablespoon Sugar
1/4 cup Stock -- chicken
1/2 tablespoon Vinegar -- white
1 1/2 tablespoons Water
1 cup Peanuts
Deep fry peanuts until golden and crunchy.
Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and
white pepper to taste. Set aside to marinate for 30 minutes.
Add oil to wok and tilt pan to distribute. When temperature reaches 350,
add chicken and stir fry until 80% tender. Drain.
Cut green onions into 1/2" pieces. Dry wok, add green onions, oil,
ginger, and garlic. Stir fry for 1 minute, then add chicken and stir
together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and
cornstarch dissolved in water. Stir in fried peanuts and stir fry until
chicken is fully cooked.
Serve immediately with rice.
This recipe was developed by Executive Chef Wei Zhong Xin. Nine Dragons
at Epcot Center Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by
Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005
- - - - - - - - - - - - - - - - - -
KUNG PAO
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Poultry
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Chicken breasts -- boneless
4 tablespoons Oil
-----MARINADE-----
2 teaspoons Cornstarch
2 teaspoons Soy sauce
1 teaspoon Sherry
1 Egg whites
1/2 teaspoon Salt
2 teaspoons Ginger -- chopped
2 Onions -- green
1/4 cup Nuts
-----SEASONING-----
2 teaspoons Cornstarch
2 teaspoons Sherry
1/2 tablespoon Soy sauce
1 teaspoon Vinegar
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 teaspoons Sesame oil
4 tablespoons Peanut oil
Cut green onions into 3/4" pieces.
Cut boned breast into small pieces. Mix cornstarch, soy, wine, and
slightly beaten egg white. Add remaining marinade ingredients and blend
well. Add chicken and marinate overnight in refrigerator.
Heat oil in wok. Add chicken. Stir fry until chicken is white, then add
ginger and scallion. Cook a few more seconds, add peanuts, add
seasonings. When sauce is slightly thickened and coats food, remove and
serve hot.
Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005
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LO MEIN SHRIMP-CHICKEN-PORK-BEEF ****bgnj11a
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pasta
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Peanut oil
1/2 pound Flank steak ;or shrimp -- por
2 Celery -- shredded
2 Sl Ginger -- minced
1 cup Cabbage
1 Green onion;scallion -- minc
2 teaspoons Cornstarch
1/2 pound Spaghetti -- or chinese noodl
1/2 teaspoon Sugar
1 tablespoon Soy sauce -- light soy
1/2 teaspoon Salt -- optional
Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside.
Slice steak VERY THIN, across the grain, 2" pieces. Mix together,
steak, ginger, scallion, cornstarch, sugar, light soy, set aside to
marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two
minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots
and cabbage two minutes, add spaghetti, stir well and cook a few minutes,
add meat mixture, 1 tbs soy and salt. stir a minute to heat and serve.
Nice thing about stir fry cooking, just about anything goes. So,
substitute, add other veggies, you just can't go wrong.. MARTY FEINS
(BGNJ11A)
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Mah Ho (Galloping Horses)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can pineapple rings in juice
-or slice fresh
4 tablespoons peanut oil
1 pound ground pork
1/2 cup roasted peanuts -- chopped
4 tablespoons onions -- finely chop
1 tablespoon salt
1 teaspoon black pepper
1/4 cup sugar
1 red chili peppers -- shredded
chopped mint leaves
-or coriander leaves -- garnish
Thai food is usually very hot so you might want to tune this
down by using less chili pepper. Heat the peanut oil, saute the onion for
one minute and add
the pork, salt , sugar and pepper. Cook over medium heat, stirring
frequently, for 10-15 minutes and add the peanuts. Spoon a layer of the
mixture on top of each pineapple slice.
Garnish with chili and mint leaves or chopped coriander leaves. The
pineapple slices can be cut into smaller cubes and the coated pieces then
served as an hors d'oeuvre. "Joys and Subtleties-South East Asian
Cooking" by Rosemay Brissenden. Published by Pantheon Books 1970 & 1971.
- - - - - - - - - - - - - - - - - -
Mary's Char Siu Bao
Recipe By : Mary Spero
Serving Size : 18 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CHAR SIU FILLING
3/4 pound char siu
1 teaspoon sesame oil
1 tablespoon chung choi -- finely chopped *
4 tablespoons green onion -- chopped
1 teaspoon oyster sauce
1/2 teaspoon soy sauce
1 teaspoon sugar
salt and pepper -- to taste
BUNS
1 package active dry yeast
1/4 cup sugar
1 cup warm water
1/2 teaspoon salt
1 tablespoon shortening
3 1/2 cups flour
FILLING *chung choi is salty, preserved turnips. It's optional.
Mix the char siu filling ingredients together and let stand 5-10
minutes.
BUNS Dissolve yeast in warm water; add shortening; sugar, salt and
flour.
Knead lightly until smooth. Dough should be stiff. Cut dough into 18
pieces. Flatten each piece in the palms of your hands and fill them with
1/18th of the pork filling. Place each one (sealed side down) on an
individual wax paper square and let rise for about 1-1/2 to 2 hours.
Steam 20 minutes.
NOTE These buns may also be baked. If baking, don't place on wax paper;
place directly on greased cookie sheet. Preheat oven at 350 degrees.
Brush buns with a mixture of beaten egg white and a teaspoon of water.
Bake about 20 minutes or until buns are golden brown.
- - - - - - - - - - - - - - - - - -
Microwave Char Siu
Recipe By : Mary Spero
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Microwave
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 pound pork butt
1/2 cup honey
1 tablespoon red coloring
1 teaspoon Chinese five spice
1/4 cup thick soy sauce
1 teaspoon salt
1 tablespoon oyster sauce
2 tablespoons red bean curd
1/4 cup sherry
3 cloves garlic -- minced
2 cups brown sugar
Slice pork into pieces about 2" x 6". Combine all the ingredients and
marinate overnight. Arrange five or six pieces of pork in a single layer,
fat side down on a microwave roasting rack in a flat glass baking dish.
Microwave on HIGH for 10 minutes; turn pork, fat side up, and baste.
Microwave on ROAST (low) for 12 to 15 minutes. Let stand 5 minutes before
slicing.
- - - - - - - - - - - - - - - - - -
MODIFIED GENERAL TAO'S CHICKEN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Chinese
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Chicken Legs, deboned -- or
deboned -- or
chicken breasts
2 cups Soya Oil
Water chestnut flour(Powder) -- to coat chicken piec
-----SEASONINGS (MIX IN BOWL-----
1 tablespoon Ginger Root -- minced
2 Scallions -- chopped
1 tablespoon Garlic -- minced
2 Thai finger peppers -- crushed
more or less to taste
1 tablespoon Orange or lemon peel -- minced
-----SAUCE (MIX IN BOWL-----
2 tablespoons Sugar
2 tablespoons Soy Sauce
1 1/2 teaspoons Vinegar
2 tablespoons Cornstarch
1/4 cup Chicken Stock
1 teaspoon Sesame Oil
-----MARINADE-----
1 each Egg White
1 tablespoon Cornstarch
1 tablespoon Soy Sauce
Cut the chicken into pieces no larger than 1" square.
Prepare marinade by combining egg white, cornstarch, and 1 tablespoon soy
sauce in a large bowl. Add chicken pieces and set aside for two hours. In
a deep pot, heat the oil until it reaches 350 degrees. Dredge marinated
chicken pieces in water chestnut powder to coat. In a basket, or with a
slotted spoon, lower several marinated chicken pieces into the fat. Fry
about one or two minutes or until the chicken becomes crisp; test for
doneness before completing the batch. Continue until all pieces have been
fried. Set oil and cooked chicken pieces aside. In a wok, on high heat,
reheat two tablespoons of the reserved oil. Add prepared ginger,
scallions, garlic, chili peppers, and orange or lemon peel. Stir to
prevent burning. Add the fried chicken and stir quickly.Add sugar, soy
sauce, vinegar and cornstarch mixed with chicken stock. Remove from the
heat and stir sesame oil into the sauce. Spoon the mixture on to a hot
platter and serve immediately with steamed rice. Serves 4.
- - - - - - - - - - - - - - - - - -
MODIFIED GENERAL TSO'S CHICKEN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Chinese
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Chicken Legs, deboned -- or
deboned -- or
chicken breasts
2 cups Soya Oil
1 teaspoon Sesame oil
Water chestnut flour(Powder) -- to coat chicken piec
-----SEASONINGS (MIX IN BOWL-----
1 tablespoon Ginger Root -- minced
2 Scallions -- chopped
1 tablespoon Garlic -- minced
2 Thai finger peppers -- crushed
more or less to taste
1 tablespoon Orange or lemon peel -- minced
-----SAUCE (MIX IN BOWL-----
2 tablespoons Sugar
2 tablespoons Soy Sauce
1 1/2 teaspoons Vinegar
2 tablespoons Cornstarch
1/4 cup Chicken Stock
-----MARINADE-----
1 each Egg White
1 tablespoon Cornstarch
1 tablespoon Soy Sauce
This recipe is a combination of the best parts of many other General Tso's
Chicken recipes I have seen. I use this recipe on a regular basis.
I have used de-boned chicken thighs with good success. Have made it using
orange or lemon peel and liked it with either. Have used small Vidalia
onion in place of scallions also.
Be careful when using the water chestnut flour, it doesn't brown as much
as regular flour, so don't overcook. The sauce will make the dish darker.
I tried using a deep fryer for cooking the chicken without success. The
chicken kept sticking to the fryer basket. Have found that using a wok and
cooking about 5 pieces of chicken at a time works better for me.
Cut the chicken into pieces no larger than 1" square. Prepare marinade by
combining egg white, cornstarch, and 1 tablespoon soy sauce in a large
bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat
the oil until it reaches 350 degrees.
Dredge marinated chicken pieces in water chestnut powder to coat. In a
basket, or with a slotted spoon, lower several marinated chicken pieces
into the fat. Fry about one or two minutes or until the chicken becomes
crisp; test for doneness before completing the batch.
Continue until all pieces have been fried. Set oil and cooked chicken
pieces aside. In a wok, on high heat, reheat two tablespoons of the
reserved oil. Add prepared ginger, scallions, garlic, chili peppers, and
orange or lemon peel. Stir to prevent burning. Add the fried chicken and
stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with
chicken stock. Remove from the heat and stir sesame oil into the sauce.
Spoon the mixture on to a hot platter and serve immediately with steamed
rice. Serves 4.
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Nancy's Sesame Chicken
Recipe By : Pat Pate
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Poultry
Amount Measure Ingredient -- Preparation Method
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Chicken cutlets
2 teaspoons Sugar
Flour
2 tablespoons Sesame Oil
2 teaspoons Tabasco sauce (to taste)
Marinate chicken cutlets in sesame oil, sugar, and Tabasco sauce.
Dredge in flour.
Spray medium skillet with Pam. Place chicken cutlets in hot pan, and
brown slightly on both sides.
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Serving Ideas : Delicious served with Nancy's Sesame Noodles!
Nancy's Sesame Noodles (cold)
Recipe By : Pat Pate
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Peanut Butter
2 teaspoons Sesame oil
1/2 teaspoon Sugar
3 cups Cooked Spaghetti noodles
3 teaspoons Water (see directions)
1 dash Soy sauce
1 dash Tabasco -- to taste
Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti
you make depending upon how hungry you are!) Mix peanut butter with a few
teaspoons of warm water until creamy and light in color. Add sesame oil,
dash soy sauce, dash Tabasco to taste.
Pour over spaghetti.
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Serving Ideas : Serve with Nancy's Sesame Chicken.
One, Two, Three, Four, Five (Chinese Pork Stew)
Recipe By : jih@acpub.duke.edu (Joy Hogley)
Serving Size : 1 Preparation Time :0:00
Categories : Stews Chinese
Amount Measure Ingredient -- Preparation Method
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1 pound pork spareribs -- cut in half
3 tablespoons sugar
8 green onions -- 4 to 5 inches long
1/4 cup soy sauce
1 tablespoon rice wine -- or dry sherry
5 tablespoons water
2 tablespoons rice vinegar -- or white vinegar
Use a sharp knife to cut between the spareribs. Put the green onions in
the bottom of a large saucepan. Place the spareribs on top of the green
onions. Add the wine, vinegar, sugar, soy sauce, and water. Cover and
bring to a boil over high heat then reduce heat to low. Cook about 2
hours, then serve hot. Makes about 4 servings. Note: ----- This recipe is
really nice, and good for weekends. I suggest you serve it with white
rice to soak up all the liquid. I think the name is supposed to indicate
how simple it is - it's from an old chinese cookbook.
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Monday, June 8, 2009
Chinese foods recipes 2
