Chinese Recipe - Sweet and Sour Chinese Leaves

Ingredients:

• 1 head of Chinese leaves
  
• 200 g pack Pak Choi (Bok Choy)
  
• 1 tbsp cornflour
  
• 1 tbsp soy sauce
  
• 2 tbsp brown sugar
  
• 3 tbsp red wine vinegar
  
• 3 tbsp orange juice
  
• 2 tbsp tomato puree
  
• 3 tbsp sunflower oil
  
• 15 g butter
  
• 1 tsp salt
  
• 2 tbsp toasted sesame seeds

Chinese Recipe - Sweet and Sour Chinese Leaves

Serves 4 Ingredients: 1 head of Chinese leaves 200 g pack Pak Choi (Bok Choy) 1 tbsp cornflour 1 tbsp soy sauce 2 tbsp brown sugar 3 tbsp red wine vinegar 3 tbsp orange juice 2 tbsp tomato puree 3 tbsp sunflower oil 15 g butter 1 tsp salt 2 tbsp toasted sesame seeds Directions: Discard any tough outer leaves and stalks from the Chinese leaves and pak choi and wash well. Drain thoroughly and pat dry with kitchen towel. Shred the Chinese leaves and pak choi lengthways. Set aside. In a small bowl, blend the cornflour with 4 tbsp of water. Add the soy sauce, sugar, vinegar, orange juice and tomato puree and stir until blended thoroughly. Pour the sauce into a small saucepan and bring to the boil. Simmer gently for 2-3 minutes, or until the sauce is thickened and smooth. Meanwhile, heat a owk or large frying pan and add the sunflower oil and butter. When melted, add the prepared Chinese leaves and pak choi, sprinkle with the salt and stir-fry for 2 minutes. Reduce the heat and cook gently for a further 1-2 minutes or until tender. Transfer the Chinese leaves and pak choi to a warmed serving platter and drizzle over the warm sauce. Sprinkle with the toasted sesame seeds and serve immediately.

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Chinese Recipe : Prawn Paste Stuffed Chicken Wings

This is a Sichuan style recipe
Ingredients:

• 8 medium prawns
  
• 1 tsp cornflour
  
• 4 chicken wings, tips discarded and bones removed
  
• 1 tbsp finely, sliced spring onion
  
• 1 cm ginger, finely shred
  
• 1 tsp salt
  
• ¼ tsp white pepper powder
  
• 2 tbsp Chinese rice wine

Chinese Recipe : Prawn Paste Stuffed Chicken Wings

This is a Sichuan style recipe Ingredients: 8 medium prawns 1 tsp cornflour 4 chicken wings, tips discarded and bones removed 1 tbsp finely, sliced spring onion 1 cm ginger, finely shred 1 tsp salt ¼ tsp white pepper powder 2 tbsp Chinese rice wine Directions: Peel and clean the prawns, discarding heads and shells. Chip or process the prawn meat until fine. Mix with cornflour and set aside. Put the chicken wings in a bowl with all the remaining ingredients (except prawn paste), mix well and leave to marinate for 10 minutes. Remove chicken wings from marinade, scraping off any spring onion and ginger. Stuff each chicken wing with prawn paste and arrange on a plate. Steam for 8-10 minutes, allow to cool, then cut into 5mm thick slices before serving.

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Chinese Recipe - Fragrant Eggplant with Pork

Ingredients:

• 250 g eggplant (aubergine), peeled and cut in pieces 8 cm x 1 cm
  
• Oil for deep frying
  
• 50 g minced lean pork
  
• 2 tbsp dried prawns, soaked and very finely chopped
  
• 2 tsp chilli paste
  
• 1 tsp salted soy beans, mashed
  
• 2 tsp very finely sliced spring onion
  
• 1 tsp very finely chopped soaked dried shiitake mushroom
  
• 1 cup chicken stock
  
• 1 tsp Chinese rice wine
  
• 1 tsp sesame oil
  
• 2 tsp commercial sweet and sour sauce
  
• ½ tsp dark soy sauce
  
• ¼ tsp salt
  
• 1 tsp cornflour, blended with water
  
• Coriander leaves to garnish

Directions:

1. Deep fry the aubergines pieces in very hot oil for 1 minute. Drain and set aside.
2. Pour out all but 2 tsp of the oil and stir fry pork over high heat for 2 minutes.
3. Add dried shrimps, chilli paste, salted soy beans, 1 tsp of the spring onion and the mushrooms.
4. Stir fry for 30 seconds, then add all remaining ingredients except remaining spring onion, cornflour and coriander.
5. Heat, then put in aubergines and cook a further 30 seconds.
6. Thicken with cornflour and serve garnished with the coriander leaves and remaining spring onion.

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Chinese Recipe - Shrimp in Garlic Sauce

Main Ingredients

• 8 ounces shrimp
• 3 cups vegetable oil
• 1 teaspoons sesame oil

Marinade :

• 1/2 teaspoon salt
• 1/2 teaspoon egg white
• 2 tablespoons cornstarch
• 1 tablespoon oil

Garlic Sauce Mixture:

• 1/8 cup Lee Kum Kee soy sauce
• 1/8 cup sugar
• 1/8 cup lemon juice
• 1 tablespoon cooking wine
• 1/8 cup seafood stock or water
• 1 1/2 teaspoons cornstarch

Group 1

• 6 ounces sugar peas
• 3 ounces sliced water chestnuts
• 2 ounces diced red bell pepper (1 inch x 1 inch)
• 1 ounce wood ear mushrooms

Group 2

• 1 teaspoon chili paste
• 1 teaspoon minced ginger
• 2 teaspoons minced fresh garlic

Directions:

1. Clean, peel and de-vein the shrimp. Use a thick paper towel to try off any excess water.
2. Combine marinade ingredients in a bowl, mix well and marinate the shrimp for 2 hours in a refrigerator.
3. Combine the garlic sauce mixture ingredients and set aside for future use.
4. Heat wok over high flame or heat for at least 20 seconds. Add 3 cups of oil and heat to 270 degrees.
5. Add the marinated shrimp to the wok and cook for about 30 seconds. Pour the shrimp and the oil out and drain the shrimp well.
6. Keep the remaining residual oil in the wok, then add Group 2 ingredients and cook for 10 seconds. Add the garlic sauce mixture and cook until it thickens.
7. Add Group 1 ingredients and cook for 15 seconds over high heat. (If you are unable to maintain the cooking temperature, additional cooking time may be necessary.)
8. Add the shrimp back into the wok and stir all ingredients thoroughly.
9. Sprinkle sesame oil on top. Ready to serve!

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Chinese Recipe : General Tsao's Chicken

Ingredients:

• 3 lbs deboned dark chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 tsp white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep frying
• 2 cups sliced green onions
• 16 small dried hot peppers

Sauce :

• 1/2 cup cornstarch, blended with 1/4 cup water
• 1 1/2 tsp minced garlic
• 1 1/2 tsp minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine
• 1 1/2 cup hot chicken broth
• 1 tsp MSG. (optional)

Directions :

1. Mix sauce’s ingredients and stir until sugar dissolves. Refrigerate until needed.
2. In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and mix until chicken pieces are coated evenly. Add enough vegetable oil to help separate chicken pieces.
3. Divide chicken into small quantities and deep fry at 350°F until
   crispy. Drain on paper towels.
4. Place a small amount of oil in hot wok and heat until hot.
5. Add onions and peppers and stirfry briefly.
6. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Serve with rice.

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Chinese Recipe : Lemon Chicken

Ingredients:

• 1/2 c. & 2 tbsp. cornstarch
• 3/4 c. water, divided
• 2 egg yolks
• 4 skinless, boneless chicken breast halves (2-2 1/2 lb.)
• 2 c. corn oil
• 3 tbsp. brown sugar
• 1 tbsp. fresh ginger, minced
• 1 c. chicken broth
• 1/3 c. fresh lemon juice
• 1/2 c. scallions (cut diagonally, 1" slices)

Directions:

1. In medium size bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.
2. In a wok, heat 2 cups oil for frying; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.
3. In medium saucepan, place 2 tbsps. cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
4. Remove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions. 

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Chinese Recipe : Garlic Chicken

Ingredients:

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 tbsp. cornstarch
• 1 tbsp. dry white wine or sherry
• 4 green onions, sliced very thinly diagonally
• 1 tsp. ginger root, minced
• 3 tsp. fresh garlic, minced (about 6 medium cloves)
• 2 tbsps. vegetable oil

Sauce:

• 1 tsp. crushed chili paste or more to taste
• 2 tsp. sugar
• 1 tsp. cornstarch
• 2 tsp. rice vinegar
• 1 tbsp. water
• 2 tbsps. dry white wine or sherry
• 2 tbsps. soy sauce 

Directions:

1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds.
2. In small bowl, lightly beat egg white, then mix in cornstarch and wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
3. Combine sauce ingredients, mixing well.
4. Heat wok or frying pan, add oil, and stirfry chicken until no longer pink. Remove chicken with a slotted spoon.
5. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok.
6. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

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Chinese Recipe : Sweet and Sour Pork

Ingredients:

• 1 lb. boneless pork loin
• 1 tbsp. vegetable oil
• 1 medium green pepper, cut into 1" pieces
• 1 medium onion, cut into thin wedges
• 1 (15 1/4-oz). can pineapple chunks in juice
• 1/4 cup firmly packed brown sugar
• 1/4 cup white wine vinegar
• 2 tbsps. cornstarch
• 2 tbsps. soy sauce 

Chinese Recipe : Sweet and Sour Pork

Serve 4 Ingredients: 1 lb. boneless pork loin 1 tbsp. vegetable oil 1 medium green pepper, cut into 1" pieces 1 medium onion, cut into thin wedges 1 (15 1/4-oz). can pineapple chunks in juice 1/4 cup firmly packed brown sugar 1/4 cup white wine vinegar 2 tbsps. cornstarch 2 tbsps. soy sauce Directions: Partially freeze pork. Cut across the grain into 2 1/2 × 2 1/4-inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Stir-fry green pepper and onion in hot oil for 2-3 minutes or till crisp-tender. Remove from wok. Add more oil, if necessary. Add half the pork to wok; stir-fry until browned. Remove pork; stir-fry the remaining pork. Return all pork to wok; keep warm. Drain pineapple, reserving juice. In a small saucepan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook about 1 minute or till thickened, stirring constantly. Return green pepper and onion to wok. Stir in pineapple and the thickened pineapple juice mixture. Cook and stir until heated through. Serve with rice, if desired.

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Chinese Recipe : Sweet and Sour Chicken

Ingredients:

• 4 tbsps Peanut oil, divided
• 1 lb. chicken breast, sliced thinly
• 1 c. sliced celery
• 1 c. Chinese cabbage, chopped
• 1 med. onion, diced
• 1-2 carrots, shredded
• 1 red, yellow or green pepper, diced
• 1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger
• 1 clove garlic, minced

Sauce:

• 1/3 c. rice wine vinegar
• 1/2 c. brown sugar
• Salt, pepper to taste
• 1/4 tsp. dried ginger
• 1/2 c. ketchup
• Pinch of garlic powder
• 1 c. chicken stock
• 2 tbsp. cornstarch

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Chinese Recipe : Kung Pao Chicken

Ingredients:

• 3/4 lb. chicken, boned and skinned
• 2 tbsps. oyster sauce
• 2 1/2 tbsps. cooking oil
• 8 small dried red chilies
• 4 tsps. minced garlic
• 2 stalks celery, diced
• 1/2 red bell pepper, cut into 1−inch squares
• 1 can (8 oz.) bamboo shoots, sliced and drained
• 2 tsp. cornstarch dissolved in 1 tablespoon water
• 1 tsp. cornstarch
• 1/3 cup roasted peanuts

Sauce:

• 3 tbsps. Chinese rice wine or dry sherry
• 1/4 cup Chinese black vinegar or balsamic vinegar
• 1/4 cup chicken broth
• 1 tbsp. soy sauce
• 2 tbsps. hoisin sauce
• 2 tsp. sesame oil
• 2 tsps. chili garlic sauce
• 2 tsps. sugar

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Chinese Recipe : Spring Rolls

Ingredients:

• 8 spring roll skins
• 2 oz. thinly sliced pork, cut into thin strips

Mixture A:

• 1 tsp Chinese rice wine or sherry
• 1 tsp coy sauce and cornstarch
• A few grain of pepper

• 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.
• 2 ½ oz. boiled bamboo shoots, cut into strips
• 2 cabbage leaves, cut into strips
• ½ tsp salt
• Flour-and-water paste
• Oil for deep frying plus 3 tbsp more oil

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Sweet and Sour Pork A Popular New Years Dish for Hopeful Grandparents "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 pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

To prepare the sauce, 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 the sweet and sour pork over rice.

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Veggie Egg Foo Yung

 

In this Chinese version of an omelet, the fillings are mixed with the egg prior to cooking, not added in the pan. Fermented bean curd, available in Chinese/Asian markets, adds its own intense flavor. (Note: the two main types of bean curd are red and white: I used a cube of white fermented bean curd when preparing this dish).

Lightly cooking vegetables by blanching or sautéing prior to combining with the egg mixture helps coax out their natural flavors. However, if you prefer a crisper texture and higher nutrient content, feel free to skip this step. Another option is to top the egg foo yung with an assortment of raw veggies such as bean sprouts and red and green bell peppers.

Yield: Serves 4

Ingredients:

• 1/2 red bell pepper
• 1 cup mung bean sprouts
• 6 eggs
• 1/4 teaspoon salt (Guide Note: or to taste)
• 1/8 teaspoon pepper (Guide Note: or to taste)
• 1 teaspoon Chinese rice wine or dry sherry
• 1/2 teaspoon sugar
• 4 mushrooms, thinly sliced
• 1 green onion, thinly sliced
• 1 cube fermented bean curd, mashed
• 2–4 tablespoons oil

Preparation:

1. Remove the seeds from the red pepper and cut into chunks. Blanch the bean sprouts by plunging them briefly into boiling water, and drain.

2. Lightly beat the eggs. Stir in the salt, pepper, rice wine, and sugar. Add the vegetables and mashed bean curd. Mix well.

3. Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add a quarter of the egg mixture. Cook until the bottom is cooked, then turn the omelet over and cook the other side. Continue with the remainder of the mixture, making four omelets. Serve with an egg foo yung sauce or soy sauce. (Note: you'll find several ideas for making a sauce in the recipes below: a simple sauce can be made by bringing 1 cup chicken stock or broth and 2 tablespoons light soy sauce to a boil, then thickening with 1 tablespoon cornstarch dissolved in 1 tablespoon water. Season with pepper to taste).

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Broccoli Chicken

 

Chicken breasts are velveted and then combined with broccoli in an oyster-flavored sauce. Broccoli Chicken serves 2 - 4.

Ingredients:

• 3/4 - 1 pound boneless, skinless chicken breasts
• To Velvet Chicken:
• 1 large egg white
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• Sauce:
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon water
• To Cook Broccoli:
• 1 pound broccoli
• 1/2 cup water
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon granulated sugar, or to taste
• Other:
• 2 garlic cloves
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 2 cups plus 4 tablespoons vegetable or peanut oil, for frying

Preparation:

1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.
4. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Reader Rating: 5 out of 5 stars
Comments: "Excellent recipe. Everyone loved it. It tasted exactly like they make it at Chinese restaurants, even better. I will recommend this recipe to everyone, and all the ingredients were very affordable."

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Eggplant in Garlic Sauce

A popular feature at Szechuan restaurants, Eggplant in Garlic Sauce consists of chunks of eggplant and ground pork that are braised in a garlicky sauce. This dish gets its heat from chili garlic sauce, available at Asian/Chinese markets. The eggplant is Chinese eggplant, a long, thin eggplant that is usually purple in color and often has a white streak.
The only tricky part to making Eggplant in Garlic Sauce comes when it's time to cook the eggplant. If you've ever fried eggplant, you'll know it loves to soak up oil! To get around this problem, in this recipe the eggplant is partially cooked in boiling water before being added to the pork and seasonings in the wok. However, I’ve included instructions for stir-frying the eggplant if you want to prepare it in a more traditional way.
Here are the ingredients you'll need to make Braised Eggplant in Garlic Sauce:

• 2 medium Chinese eggplant (about 10 - 11 ounces)
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 green onion (spring onion, scallion) white and green parts, finely chopped
• Sauce:
• 1 1/2 TB (4 1/2 tsp) dark soy sauce
• 1 1/2 TB (4 1/2 tsp) light soy sauce
• 1 TB Chinese red rice vinegar, balsamic vinegar or red wine vinegar
• 1 TB Chinese rice wine or dry sherry
• 1/2 teaspoon granulated sugar
• 1/3 cup chicken broth
  Other:
• 3 – 4 TB ground pork (no more than 1/4 cup)
• Black pepper, pinch
• 1/4 tsp cornstarch
• 1 TB vegetable or peanut oil for stir-frying
• 1 TB chili garlic sauce
• 1 tsp. cornstarch mixed with 1 TB water

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Roast Chicken Recipe

Chinese Recipe and How to make that: 


Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

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.

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Chinese Recipes Easy Oyster Sauce Chicken

Here is a nice and easy recipe for oyster sauce chicken submitted by a reader. Serves 6
How to make that 

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.

This recipe was submitted by Kumari.

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Easy Oyster Sauce Chicken is Chinese Food

How to make that
Here is a nice and easy recipe for oyster sauce chicken submitted by a reader. Serves 6

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.

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Chinese Food: Baked Hoisin Sauce Chicken Wings

How to make that:
Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

• 15 chicken wings
• 1 tablespoon honey or syrup
• 4 tablespoons hoisin sauce
• 3 tablespoons warm water
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, finely minced
• 1 scallion (green onion, spring onion), finely minced
• 1 slice fresh ginger, minced

Preparation:

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.

To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.(Chinese Recipe)

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Asparagus Salad - a Chinese Salad Recipe

How to make that:

Asparagus salad serves 4 to 6. Scroll to the bottom of the recipe directions for a nutritional breakdown.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

• 4 cups water
• One (1) pound asparagus, cut diagonally
• 2 tablespoons light soy sauce
• 2 tablespoons sesame seed oil
• 1/4 teaspoon sugar
• 1 clove garlic, chopped fine

Preparation:

Bring 4 cups water to boil in saucepan. Drop in the pound of asparagus. Boil 1 minute. Drain. Rinse with cold water.

Mix next four ingredients (the light soy sauce, sesame seed oil, sugar and chopped garlic) in a bowl. Pour over the asparagus.

*Note: The dressing may be kept in covered jar in the refrigerator for about a week.

(May be prepared in advance. Do not freeze. Recipe reprinted with permission from Madame Wong's Long-life Chinese Cookbook).

Nutritional Breakdown (based on 4 servings) Each serving contains: Calories 81, 4 g Carbohydrates, 2 g Protein, 7 g Total Fat (1 g Saturated Fat), 0 mg Cholesterol, 1 g Fibre, 311 mg Sodium, 167 mg Potassium. An excellent source of folacin (also called folic acid) and a good source of potassium.

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