Chinese food Recipe中餐食谱

Kung Pao Chicken Recipe (

宫保鸡丁

)

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Recipe: Kung Pao Chicken (

宫保鸡丁

)

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless &

skinless chicken drumsticks)

3 tablespoons roasted peanuts

8-12 dried red chilies (deseeded and cut into halves)

3 tablespoons cooking oil

5 slices peeled fresh ginger

2 gloves garlic (sliced diagonally)

1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch

2 teaspoons soy sauce

1 tablespoon Shaoxing wine

1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

1/4 teaspoon black vinegar

2 tablespoons water

1 teaspoon corn starch

Method:

1.

Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for

30 minutes.

2.

3.

Mix the sauce ingredients in a small bowl and set aside.

Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out

and set aside.

4.

5.

6.

7.

1.

2.

3.

Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.

Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.

Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.

Do a quick stir before adding in the roasted peanuts and continue to stir a few times.

Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.

Add in the scallions and stir evenly.

Dish out and serve hot with steamed white rice.

Cook’s Notes:

1.

You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.

2.

As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly.

If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.

Fried Rice Recipe

Fried Rice Recipe

Ingredients:

12 oz. overnight rice

4 oz. chicken breast (cut into cubes)

4 oz. shrimp (cleaned and deveined)

2 oz. long beans (tips removed and chopped into very short pieces)

2 oz. carrots (cut into tiny cubes)

2 eggs (beaten)

2-inch ginger (peeled and cut into thin long strips)

1 tablespoon fish sauce

1 tablespoon soy sauce

1/4 teaspoon oyster sauce

2 tablespoon cooking oil

3 dashes white pepper powder

Salt to taste (optional)

Method:

Heat up a wok with two tablespoons of oil. Add ginger strips and fry until aromatic, follow by chicken, shrimp, long

beans and carrots. Stir fry until they are half cooked. Add in the overnight rice and stir well with the ingredients. Add

soy sauce, fish sauce, oyster sauce, white pepper powder and continue to stir the fried rice for a couple of minutes.

Make a “well” in the middle of the fried rice and pour the beaten eggs in the well. Wait for 30 seconds and then cover

the “egg well” with the fried rice. Leave it for 30 seconds and continue to stir

-fry so the eggs form small pieces and mix

well with the fried rice. Add in the fried salted fish and do some quick stirs, dish out and serve hot.

Potstickers (Chinese Dumplings)

Recipe: Potstickers (Chinese

Dumplings)

Make 25 potstickers

Ingredients:

1/2 pound ground pork

5 medium size shrimp

1 (big) leave napa cabbage (finely cut)

Some chopped cilantro leaves

3 dashes white pepper powder

1 teaspoon shaoxing wine or Japanese

sake

1/2 teaspoon sesame oil

1/2 teaspoon salt

2 inches ginger (grated)

1 pack potsticker skin (choose the

thickest brand)

Oil for pan-frying

1/2 cup water

Chinese black vinegar or Japanese rice

vinegar (for dipping)

For the skin:

(to make the skin from scratch)

2 cups all-purpose flour

1/2 cup water

Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two

equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside. To

prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3

inch in diameter.

Method:

Combine the ground pork, shrimp, chopped napa cabbage and seasonings together. Set aside.

To make potstickers, place a small spoonful of the filling in the center of the skin. Dab a little water with your finger and

circle around the edge of the skin, and then fold and pleat the potsticker accordingly. Repeat the same for the rest.

(Please refer to this

video

or this

guide

for folding/pleating potstickers.)

To pan fry the potstickers, coat a frying pan with a little cooking oil and turn to medium heat. Place the dumplings on

the frying pan and then turn the heat to high. Pan fry the potstickers until the bottoms turn golden brown and crisp. Add

the water and cover the frying pan with its lid immediately. Cook until water has evaporated and turn the heat to low.

Cook the potstickers for another 2 minutes or so, dish out and serve hot with Chinese black vinegar.

Peking Pork Chops Recipe (Jing Du Pork/

京都排骨

)

Peking Pork Chops Recipe (Jing Du Pork/

京都排骨

)

Ingredients:

1 lb pork tenderloin or pork spare ribs, cut into 1/2-inch thick slices

Oil for deep frying

1 teaspoon toasted sesame seeds, optional

Marinade:

1 egg

1 tablespoon cornstarch

1/2 teaspoon Shaoxing wine

1/2 teaspoon salt

Sauce:

1 1/2 tablespoons tomato ketchup

1/2 tablespoon plum sauce

1/2 tablespoon chili sauce

1/4 teaspoon sweet bean sauce, or Hoisin sauce

1 tablespoon Worcestershire sauce

1 1/2 tablespoons black vinegar

1 1/2 tablespoons sugar

small pinch of Chinese Five Spice powder, optional

2 tablespoons water

Method:

1. Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the Marinade

ingredients, add in pork slices, mix well, and marinade for 30 minutes.

2. In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients to your

own liking. Set sauce mixture aside.