What are your tried and true Chinese recipes please...?

Could be anything: Beverages, party food/crowd pleasers, desserts/candy, entrees, breakfast, lunch, holiday.What are your tried and true Chinese recipes please...?
Fried Shrimp Curls (Chow Haah Look)



1lb. Shrimps with shells

3 tbls. Hoy sien jeung

2 tsp. sugar

2 tbls. Vinegar

6 scallions

1 piece ginger

1 clove garlic

? tsp. salt

1 tsp. cornstarch

? tsp. soya sauce



Wash shrimps in cold water in which salt and baking soda have been dissolved. Drain, pull off legs. Place shrimps in dish and sprinkle with pepper. Make sauce of hoy sien jeung, sugar, ? tsp. salt, and vinegar. Chop the scallions into 1-inch lengths and mince garlic and ginger. Heat a little oil in a frying pan, fry shrimps 1 minute on each side, sprinkle with ? tsp. salt, and add scallions, ginger, garlic, and sauce. Fry

and stir, and then add a mixture of cornstarch dissolved in water and soya sauce. Braise shrimps 2 minutes more and serve.



Paper-wrapped Chicken ( Jee Bow Ghuy )



? lb. chicken fillet

? lb. sliced smoked ham

1 tbls. Soya sauce

1 tbls. Salad oil

1 tsp. cornstarch

? tsp. salt

1 tsp. sugar

? tsp. pepper

3 dozen squares of tissue paper cut 4” x 4”

1 tbls. Sherry



Cut the fillet of chicken into pieces about 1/8 inch thick by ? inch wide by 1 ? inches long. Cut slices of ham into rectangles to match chicken surfaces. Mix chicken with sugar, pepper, salt, soya sauce, cornstarch, oil, and sherry. Place chicken slice on square of tissue paper, place slice of ham over it, and then gift-wrap package in the Chinese manner. To Chinese gift-wrap the package, place chicken and ham in position No.2. Fold over paper at dotted lines, and tuck in flap No.6 so that package is securely closed.

Heat vegetable oil about 1 inch deep in frying pan and when sufficiently hot, carefully drop paper-wrapped chicken packages into oil. Fry packages from 1 to 1 ? minutes on each side. The meat showing through the grease-soaked paper should be a rich golden speckled with sienna and red. Drain packages of oil and serve hot. Unwrap packages at the table. If desired, dip unwrapped contents into Worcestershire sauce to enhance the flavor.

tir, and then add a mixture of cornstarch dissolved in water and soya sauce. Braise shrimps 2 minutes more and serve.



Good luck %26amp; Enjoy!..._;-)What are your tried and true Chinese recipes please...?
The way I make it...neither is really authentically chinese, but they are close, and good!



Plain old chicken stir fry, usually with broccoli, snowpeas, mixed chinese veggies (bean sprouts, water chestnuts, mini corn).



Kung Pao chicken.



In both cases, as I said un-authentically, I usually use the pre-mixed packages of seasonings, and follow their directions.