What is your favourite chinese recipe?

Bak Kut Teh



Ingredients

1kg pork ribs or chicken meat

2 1/2 litres water

2 whole bulbs garlic, do not peel

20g Tong Sum

12g Tong Kwai slices

10g Chuin Kung

20g Sook Tei

25g Kei Chee

15g Yoke Chok

3 pieces Kam Choe



Wrap in muslin cloth and tie up:

1 tsp white peppercorns

1 tsp black peppercorns

1 tsp anise pepper or Szechuan pepper (Fah Chiew)

1/2 tsp fennel seeds (jintan manis)

1/2 tsp cumin seeds (jintan putih)

3 cloves (bunga cengkih)

1 star anise (bunga lawang)

4cm piece cinnamon stick (kayu manis)



Seasoning:

1 1/2 tsp salt or to taste

1 tsp monosodium glutamate

3 tbsp light soy sauce



Method

Bring water to a boil in a deep pot. Add herbs and simmer for 30 minutes. Put in pork ribs and simmer for 30 to 40 minutes over low heat until meat is tender.



Add seasoning to taste. Use a ladle and scoop out excess oil that floats to the surface. Serve soup hot with plain or yam rice and garnish with yau char kwai.





Cashewnut Chilli Chicken (Kung Pao Chicken)



Ingredients

250g chicken breast meat, cubed

10 dried chillies, seeded and halved

1 onion, quartered

1/2 green capsicum, cubed

100g cashewnuts, deep-fried

2 tbsp oil



Marinade for chicken:

1/2 tbsp light soy sauce

1/2 tsp sugar

1/4 tsp pepper

1/2 tbsp sesame oil

1/2 an egg white



Sauce (combine):

1 tbsp Premium oyster sauce

1 tbsp light soy sauce

1/2 tbsp Worcestershire sauce

1 tsp cooking wine

1/2 tsp sugar or to taste

1 tsp sesame oil

1/4 tsp salt or to taste

1/2 tsp dark soy sauce

2 tbsp water



Thickening (combine):

1/2 tsp corn flour

1 tbsp water



Method

Marinate chicken for 20-30 minutes. Shallow fry chicken until fragrant and golden. Drain and set aside.



Heat oil in a wok, fry dried chillies for 30 seconds. Add in the rest of the ingredients and the pre-fried chicken. Stir-fry briskly, then add thickening. Sprinkle with a dash of sesame oil and mix in cashewnuts before dishing up to serve.





Chinese-style Spareribs



Ingredients

1 kg spareribs



Sauce:

2 tbsp honey

2 tbsp light soy sauce

1/2 cup dark brown sugar

1/4 cup tomato ketchup

2 tbsp cider vinegar

1/4 cup water

1/4 tsp dry mustard

3 cloves garlic, mince

1 tbsp chicken stock granules

1/2 tsp tabasco sauce



Method

Combine all the sauce ingredients in a saucepan. Cook over a medium-low heat for five to 10 minutes. Pour the sauce over the ribs and marinate for several hours or preferably overnight.



Arrange ribs on a rack and brush with extra sauce. Bake in preheated oven at 180°C for 40 to 50 minutes or until golden brown and cooked.What is your favourite chinese recipe?
Egg Rolls. I want chinese food now.
Hunan Chicken

Mmmmm...What is your favourite chinese recipe?
General Tso's chicken
sushi and egg roolsWhat is your favourite chinese recipe?
“Stinky Tofu”

Take a brine made with shrimp, vegetables and salt, ferment for months, soak a block of tofu in it for several hours, and you have a dish renowned for its pungent odor. Stinky tofu (also known by its Chinese name, Chou Dofu) is one of those foods that it’s impossible to feel neutral about - people either love or hate it. Asian tourists who follow their nose will have no trouble locating a stinky tofu stand – street hawkers who sell it have been fined for breaking air pollution laws. For those who want to enjoy their stinky tofu in a more formal atmosphere, several restaurants devoted to the smelly curd have sprung up in recent years, including Dai’s House of Stinky Tofu in Taipei, rumored to be a favorite haunt of film director Lee Ang.



YUM!
fried rice, egg drop soup and especially sushi.
Shanghai fried rice....any fried rice especially with seafoods
I dunno any Chinese recipe but would like to recommend you to try 'char koay teow', 'curry mee', %26amp; 'hokkien mee'. These are some of the best hawker food around Penang, Malaysia.
DRUNKEN CHICKEN

From: CHINESE CUISINE

By: Huang Su-Huei

Kind of Chinese: Shanghai Style

Serves: 6



Ingredients:

1 whole chicken, chicken legs, or drumsticks (about 2 2/3 lbs.)

1 green onion, cut into 6 pieces

2 slices ginger root

1 1/2 Tablespoon Salt



Seasoning:

1 cup cooking wine, sherry, or Shao Hsing Rice Wine

1 cup Chicken broth*

Dash of Salt



Methods:

1. Rub the exterior and the cavity of the chicken with green onion, ginger root, and Salt; leave green onion, ginger root, and salt in the cavity. Let stand for 3 to 4 hours. Remove the onion and ginger root from the cavity; rinse the chicken.



2. Place the chicken in a large pot; pour water to cover half the chicken. Bring to a boil; cover and turn heat to low. Continue to cook chicken for 15 minutes. Turn chicken over; cook for 10 more minutes. Remove chicken and allow to cool. Retain broth.



3. Cut the chicken into bite-size pieces. Place the pieces of chicken, skin side down, in medium- size bowl. Add seasoning and refrigerate for one day. To serve, put a plate over the bowl, tilt to drain liquid into a cup (retain liquid). Invert the bowl so that the chicken is in the center of the plate; remove the bowl. Pour the retained liquid on top of the chicken.



Hints:

Chicken may be cut into four pieces, refrigerated

then cut smaller pieces when ready to serve.
fried rice-vegetable, beef, or chicken.

non seafood stuffed egg roles with hot mustard.

steamed pork dumplings.

beef, onions and green peepers over white rice.