-Genereal Tso's Chicken
-Fried Rice
-Pad Thai (even though its not chinese)
-Lo mien
-Sweet and Sour chicken
-Spring rolls
-Pot stickersAny good chinese food recipes?
This hearty Chinese Chow Mein casserole recipe blends ground beef with celery, onion, almonds, rice and chow mein noodles for a comforting homemade meal with all your favorite Chinese takeout flavors.
Ingredients
1 pound ground beef
1 onion, chopped
2 stalks celery, chopped
1/2 cup slivered almonds
1 cup cooked rice
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup water
3 tablespoons soy sauce
5 ounces chow mein noodles
Cooking Instructions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion and celery and saute for 5 more minutes.
In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
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Egg Drop Soup
Ingredients:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
Preparation:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.Garnish with green onion and serve.
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Peking Duck
Ingredients:
One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish
Preparation:
Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven.
(This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
1/2 pound ground pork
1/4 cup finely chopped green onions
2 cloves garlic, finely chopped
2 tablespoons Neely's BBQ sauce, plus an additional 1/4 cup
1 teaspoon Neely's BBQ seasoning, recipe follows
1 teaspoon yellow mustard
Dash Worcestershire sauce
Dash hot sauce
Kosher salt and freshly ground black pepper
25 to 30 small square wonton wrappers
Canola oil, for frying
1 cup chicken stock3/4 cup sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
In a medium bowl, add the ground pork, green onions, garlic, BBQ sauce, BBQ seasoning, mustard, Worcestershire, hot sauce, salt and pepper. Mix together with a wooden spoon until incorporated
Lay 3 wonton wrappers at a time out on your work surface. Cover the others with a damp paper towel to keep them from drying out. Dip your finger in a small ramekin of water and brush the edges of the wrapper lightly with water. Drop a teaspoon of the filling into the center of the wonton, add a drop of BBQ sauce, approximately a teaspoon, on top of the filling. Bring 2 opposite points together and seal, then bring the next 2 points together and pleat the top, making a little purse. As you go, set the filled dumplings on a sheet tray and cover with another damp paper towel. Repeat until all the filling is used.
Heat a large skillet over medium heat. Add just enough canola oil to cover the bottom of the pan. Once hot, add the dumplings to the pan. Make sure they are not touching or crowded together. Let the dumplings cook, for 2 minutes. Add 1/3 cup of the chicken stock and cover. Reduce the heat to low, and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes. Once done, gently remove the dumplings from the pan.Any good chinese food recipes?
Here is a good one for fried rice I am sure you will love!
http://recipesforrice.com/fried-rice-rec鈥?/a>
Google Chinese Food Made Easy by Ching He Huang it was a BBC tv series and book and she is fantastic.Any good chinese food recipes?
you can google them.
chinese food is hard to be done well,I think.
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