Chinese recipes??

I am looking for some rice based chinese recipes. some that you can add stuff to the top of a bowl of rice or to be mixed in (especially fruits or yogurts or whatever) I have heard of some before but im not sure what will taste good. no stir fry or fast food typed chinese.Chinese recipes??
Sweet %26amp; Sour Chicken W/Rice



* 1 pound boneless, skinless chicken breasts

* Marinade:

* 2 tsp Chinese rice wine or dry sherry

* 1 tsp cornstarch

* 1 garlic clove

* 1 cucumber

* 1/2 red bell pepper

* 3/4 cup baby carrots

* Sauce:

* 4 1/2 TB rice vinegar

* 1 1/2 TB black rice vinegar

* 3/4 cup water

* 3 TB tomato paste

* 4 1/2 TB brown sugar

* 3/8 tsp chile sauce, or to taste

* 1 1/2 tsp cornstarch mixed with 6 teaspoons water

* Other:

* Batter:

* 1 - 2 eggs, lightly beaten

* 3 TB potato starch (cornstarch can be substituted)

* 3 1/4 cups oil for deep-frying and stir-frying



Preparation:

Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes.



While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly.



In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.



To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.



To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels.



Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish.



Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.



**This recipe is designed to make extra sauce for mixing in with the rice. It can easily be adjusted either up or down depending on how much sauce you want - just be sure to keep the proportions constant. For 3/4 lb of chicken, reduce quantities by 1/3 - ie. use 3 TB rice vinegar, 1 TB black rice vinegar, 1/2 cup water, 2 TB tomato paste, etc.





OR





Pineapple Chicken with Rice





Ingredients:



* 4 cups oil for deep-frying, or as needed

* 6 chicken thighs, skin on

* Marinade:

* 2 tablespoons oyster sauce

* Salt and pepper, to taste

* 1 tablespoon cornstarch

* Vegetables:

* 1/2 red bell pepper

* 1/2 green bell pepper

* 1 large carrot

* 1/2 cup pineapple chunks (reserve 3/4 cup juice from can)

* Batter:

* 3/4 teaspoon baking powder

* 3/4 teaspoon baking soda

* 1 cup all-purpose flour

* 1/2 cup cornstarch

* 2 tablespoons vegetable oil

* 1 1/4 to 1 1/2 cups flat soda water, or as needed

* 1 teaspoon finely diced green onion

* Sweet and Sour Sauce Ingredients:

* 3/4 cup pineapple juice (reserved juice from canned pineapple)

* 4 tablespoons vinegar (white or rice vinegar)

* 3 1/2 tablespoons brown sugar

* 1 tablespoon cornstarch mixed with 4 tablespoons water



Preparation:

Directions for making Pineapple Chicken:

Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.



Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last. Marinate the chicken for 15 minutes.



While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.



To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.



Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).



To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired. Pour the sauce over the chicken. Serve hot.





OR





Chicken W/ Peaches %26amp; Rice



Ingredients:



* 1 pound boneless, skinless chicken breasts

* Marinade:

* 1 1/2 tablespoons light soy sauce

* 1 tablespoon Chinese rice wine or dry sherry

* Black pepper, to taste

* 3 teaspoons cornstarch, divided

* Sauce:

* 2 tablespoons liquid honey

* 4 teaspoons lemon juice

* 1/2 cup orange juice

* Other:

* 2 teaspoons water

* 2 large peaches, not overripe

* 3 tablespoons vegetable or peanut oil, divided

* 2 cloves garlic, peeled and chopped

* 1 tablespoon minced ginger

* 2 green onion (spring onions, scallions) cut into 1-inch pieces



Preparation:

1. Cut the chicken into thin strips, place in a container and add the marinade ingredients - light soy sauce, rice wine or dry sherry, black pepper, and 2 teaspoons cornstarch, adding the cornstarch last. Marinate the chicken in the refrigerator for 15 minutes.



2. To prepare the sauce: in a small bowl, stir the liquid honey and lemon juice into the orange juice. In a separate small bowl, make a cornstarch "slurry" by combining 1 teaspoon cornstarch with 2 teaspoons water.



3. Cut the peaches into thin slices.



4. Heat a wok over medium-high heat and add 2 tablespoons oil, tilting the wok so that it swirls down the sides of the pan. Add the garlic and stir-fry for 10 - 15 seconds. Add the chicken, laying it flat in the pan. Let brown for about 30 seconds, then stir-fry the chicken until it turns white and is about 80 percent cooked. Remove the chicken, cleaning out the pan if needed.



5. Heat 1 tablespoon oil in the wok. Add the ginger, green onion, and peaches. Stir-fry for a minute, then add the sauce. Bring to a boil and pour in the cornstarch slurry, stirring to thicken. When the sauce turns glossy and has thickened, return the chicken to the pan. Heat everything through and serve.





OR





Mango Chicken Stir/Fry



Ingredients:



* 3/4 lb (375 g) boneless, skinless chicken breast, sliced

* 1 1/2 teaspoons (7 mL) soy sauce

* 1/4 teaspoon (1 mL) salt

* pinch white pepper

* 1 teaspoon (5 mL) cornstarch

* 2 teaspoons (10 mL) cider vinegar

* 1 1/2 teaspoons (7 mL) ketchup

* 1 1/2 teaspoons (7 mL) sugar

* 2 tablespoons (25 mL) water

* 1 star anise

* 1 tablespoon (15 mL) canola oil

* 1/2 medium green bell pepper, sliced

* 1/2 medium red bell pepper, sliced

* 1 tablespoon (15 mL) grated ginger

* 1 teaspoon (5 mL) garlic

* 1 large shallot, chopped

* 2 large mangoes, peeled, pitted, thinly sliced

* 16 toasted pecan halves

* 2 sprigs cilantro



Preparation:

Combine chicken and marinade ingredients (1 1/2 teaspoons soy sauce, 1/4 teaspoon salt, pinch white pepper, and 1 teaspoon cornstarch) and marinate for 30 minutes.

Combine sauce ingredients (2 teaspoons cider vinegar, 1 1/2 teaspoons ketchup, 1 1/2 teaspoons sugar, 2 tablespoons water) and set aside.

Break off radial pieces of star anise and discard woody centre.

Gently press with knife to crack lightly.

In non-stick skillet or wok, heat oil and star anise over high heat. Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.

Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.

Garnish with pecans and cilantro and serve.



Each serving (not including toasted pecan halves) includes: Calories 269, 26 g Carbohydrates, 21 g Protein, 10 g Fat, 1 g Saturated Fat, 50 mg Cholesterol, 4 g Fibre, 330 mg Sodium, 420 mg Potassium. An excellent source of vitamin A, vitamin C, and niacin. A good source of fibre, vitamin E, vitamin B-6 and folacin.

http://www.about.com/ chinese food



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