Chinese recipes??

I'm looking for some good authentic chinese recipes (similar to those in the Wei Chuan cookbooks. Please share your recipes or name a good website that has recipes.Chinese recipes??
This is a very traditional old Cantonese recipe, nowadays, you hardly can find it on the menu of most modern Chinese restaurants in Hong Kong. I like it very much when I was a kid, you can replace the chicken to porkchop (I actually like the porkchop one more).



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Paper-wrapped Fried Chicken %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 6



500 g chicken thighs, cut into 12 slices

12 Chinese pea pods

2 stalks of fresh corriandor leaves, finely chopped (optional)

4 tablespoons of shredded green onions

2 tablespoon of ginger root

12 5-6 inches square sheets of cellophane paper or baking paper

oil for frying or you can bake it



Marinade

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1/2 teaspoon sea salt

1/2 teaspoon sugar

1 tablespoon cooking wine / sherry

1/2 teaspoon cornstarch

1 teaspoon garlic powder

1 teaspoon sesame oil

a dash of white or black pepper



1) Mix marinade ingredient in a bowl, stir well, marinate chicken slices for at least 20 minutes, set aside



2) Place a slice of chicken on a sheet of cellophane paper, place 1 Chinese pea pod, a portion of shredded green onion and shredded ginger root on top of the chicken. Wrap to form a rectangulalr packet. (Seal with stapler, I'm lazy - or a toothpick) Repeat until all packets are formed.



3) Heat oil over medium heat; test the oil with bamboo chopstick, when you see the bubble sticking on the chopstick, it means the oil is hot enough, deep fry the paper-wrapped chicken over medium heat for a 3 minutes or till golden, the oil temp. should not be higher than 160 degree C, or else, it would cause cancer.



4) When the packets rise to the surface, use a slotted spoos to press them to the bottom of the fryer, wok to release any oil that is inside the packets. Remove the packets to a tray for a while, let the oil dip for a moment.



5) Then serve on serving plate. (while unwrapping the paper and smelling the aroma of the food, I feel heavenly good!)



You may add shredded shitake mushroom (boiled) or red chili instead of Chinese green pea pods.



Baking is more healthy, just pre-heat oven 180 degree C before you prepare the meat, bake for around 30 - 40 minutes.



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;Lotus leaves wrapped Sticky Rice %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; serves 2



2 dried lotus leaves (you may find them in Chinese Grocery store)

150 g sticky rice, soak in water for overnight

100g chicken thighs, cut into bite-size

3 dried mushroom (shitake mushroom) soak in water till soft

1 teaspoon of dried shrimps, soak in water

2 dried scallops, soak in water overnight, then shredded

a few dried lotus seeds (optional), soak in water overnight

2 tablespoon of peanut oil

1 gloves of garlic, crushed

a dash of cooking wine



Marinade for chicken meat

1 tablespoon of osyter sauce

1 tablespoon of light soy sauce

1/4 teaspoon of salt

1 tablespoon of cooking wine

1/2 teaspoon of cornstarch

1/2 teaspoon of sugar



1) Season the sticky rice with a pinch of salt and 1 tablespoon of peanut oil (or cooking oil)

2) Marinate the chicken meat for about 30 minutes

3) Prepare the bamboo steamer, over hot water in wok

4) Heat wok over high heat, when you see the stream coming up, reduce high to medium, add 1 tablespoon peanut oil, stir-fried the garlic till fragrant, then remove it from wok.

5) Add dried shrimps, dried scallops and sliced mushroom, lotus seeds in wok and stir-fry quickly, sprinkle cooking wine in wok, stir-fry for a few seconds, then pour chicken meat in the wok (all together with the marinade sauce) and stir-fry the chicken meat till halfly cooked, set aside

6) Clean the dried lotus leaves with wet towel, make the 2 to be soft a bit, then cut one of them in round shape (about 8 inches in diameter). Put the some round leave in the middle of the big leaves.

7) put a layer of sticky rice on the round leave, spoon all the chicken meat on top of the sticky rice, then put another layer

of sticky rice on top of the chicken meat.

8) fold the edges of the leave to the middle, turn it upside down, put it on a plate and then put it in the steamer and steam over boiling water for about 45 minutes to 1 hour.

9) Serve when hot



Below is an authentic Peking recipe 鍏杈ｉ啲



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Eight Treasure Stir-fried Pork %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4



50g cloud ear, soak in warm water till soft, remove dirt, cut into small bite size (about 1" square)

200g edamame (fresh green soy bean), boiled, remove shells

1/4 carrot, diced, slightly boiled (60% cooked)

4 fresh button mushrooms, stemed, cut into quarters

6 genko, boiled, (60% cooked)

1/4 small onion, diced

1 piece of pressed bean curd, diced (optional)

3 tablespoons Roasted peanuts

400 g pork tenderloin, diced

2 tablespoon of peanut oil

1 tablespoon of cooking wine or sherry



Marinade for the pork

1 tablespoon light soy sauce

1 tablespoon wine

1/2 teaspoon sugar

a tiny bit a sea salt

1/2 teaspoon cornstarch



Seasoning

1 tablespoon of sweet been paste (鐢滈旱閱級or hoi sin sauce

1/2 tablespoon of hot bean paste (璞嗙摚閱級

1 teaspoon of sugar

1 teaspoon of light soy sauce



Sauce thickener (mix in a small bowl)

1 teaspoon of cornstarch

1/2 tablespoon of water



1) Marinate pork for about 15 to 20 minutes, set aside. Mix seasoning in a bowl, set aside.



2) Heat wok over high heat, add 2 tablespoon of peanut oil, season the wok, reduce heat to medium, stir fry onion till fragrant,

add pork into the wok, stir fry quickly for 1 minute, sprinkle cooking wine in the wok.



3) Add all the vegetables in the wok, turn heat to high again, stir fry quickly for 1 minute, add seasoning mixture in the wok, toss to combine, add sauce thickener in the wok, stir till sauce is thicken, add roasted peanuts, toss to combine. Turn off heat.



4) Transfer to serving plate and serve. (you may replace pork to chicken or add baby corn or other vegetables to make it as a vegetarian dish)



Below is a website with photos of the dishes which is written by a person from Hong Kong, all recipes are very authentic but you have to excuse his Chingish!



http://www.nicemeal.com/seafood.htmlChinese recipes??
http://myrecipesecret.com/30csh8t7e/?s=C鈥?/a>

http://www.chinesefood-recipes.com/

http://www.chinesehomecooking.com/recipe鈥?/a>Chinese recipes??
ginger beef (original version)



pound a piece of sirloin and slice thin accross the grain, marinate in

3 tbs soy sauce

2 tbs rice wine

1 tbs rice vinegar

2 tbs sesame oil

1 tsp sugar

1 tsp chopped garlic

1 tsp corn starch

1 tsp finely chopped ginger root



julienne 2 tbs ginger root

slice one sweet onion fine



heat peanut oil in a wok till smoking hot, stir fry beef, add julliened ginger root, ad onion and toss over high heat one minute, garnish with julienned scallions, serve over rice
Chinese Noodle Soup

3 ozs. cellophane noodles

1 cup shredded watercress leaves

2 Tbsp. vegetable oil

1/2 cup thinly sliced mushrooms

1 medium onion, sliced

1 cup snow peas

2 thin carrots sliced diagonal

1 tsp. oriental sesame oil

1 tsp. minced fresh ginger

1 tsp. rice vinegar

3 cup chicken stock

2 green onions thinly sliced

1 1/2 cup water

1 Tbsp. soy sauce

1 cup ham cut into julienne



Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. Makes 3 servings.





Chinese New Year Sweet Rice



Servings: 8



Ingredients:

3 cups uncooked jasmine rice

1 1/2 cups water

2 cups dried shiitake mushrooms

2 tablespoons soy sauce

2 tablespoons cornstarch

1 teaspoon salt

1 tablespoon white sugar

1 tablespoon red wine

3 links beef lop chong (Chinese-style sausage)

1 tablespoon sesame oil

1/4 pound cooked beef link sausage, diced

1 bunch green onions, diced

1 cup fresh water chestnuts, peeled and diced

1 1/2 cups frozen green peas





Directions:





1. Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender.

2. Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems, and slice.

3. In a small bowl, mix soy sauce, cornstarch, salt, sugar, and red wine. Place mushrooms in the bowl, and marinate at least 15 minutes.

4. In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes. Remove from heat and chop.

5. Heat the sesame oil in a large wok over high heat. Stir in the mushrooms, Chinese-style sausage, beef sausage, green onion, and water chestnuts. Cook and stir about 2 minutes. Mix in the rice. Cook another 3 to 4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.







Chinese Fried Rice

1/2 head raw cauliflower, (grated to make 3 1/2 cups)

3 green onions, diced (seperate green tops from white)

1 clove garlic, minced or 1/2 tsp garlic powder

1/2 teaspoon ginger

3 Tablespoons Soy Sauce

3 eggs, beaten

Olive Oil

Cooked Chicken, Beef, Pork, Shrimp, Ham, Turkey (mixture of your choice)



In a wok or large flat skillet, heat enough oil to cover the bottom. Fry minced garlic (or garlic powder) with finely diced white part of the green onions for approximately 1 minute. Add cauliflower and fry for 4-5 minutes, stirring constantly. Add soy sauce, ginger, diced green onion tops, and pre-cooked cubed meat or baby shrimp. Stir to mix well and brown a bit. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into "rice" mix and remove from heat. Makes as good leftovers. Serves 3-4. Try adding veggies or shredded cabage for variety.







Sesame Beef with Asparagus



6 ounces shoulder steak, trimmed, frozen 30 minutes to 1 hour

1/2 teaspoon baking soda

3 large cloves garlic, crushed plus 2 tablespoons chopped

1 egg white

1/4 teaspoon salt

1 tablespoon sesame seeds

5 teaspoons sugar

1 teaspoon peanut oil plus 4 cups, for deep-frying

3/4 teaspoon cornstarch

2 tablespoons thin soy sauce

2 tablespoons Shao Hsing (Chinese rice wine) or dry sherry

2 teaspoons Chinese dark vinegar (available in Asian groceries) or balsamic

vinegar

2 teaspoons sesame oil

1 teaspoon Chinese sesame paste (available in Asian groceries)

1/4 pound pencil-thin asparagus tips (4 inches)

1/2 small red bell pepper, very thinly sliced (about 1/3 cup)

4 dried red chili peppers

3 scallions, chopped

2 tablespoons chopped ginger



Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.



Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.



In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.



Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.





Chinese Almond Cookies



2 1/2 cups all-purpose flour

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon baking powder

3/4 cup margarine

1 large egg

3 tablespoons water

1 teaspoon almond extract

36 blanched almonds

1 egg yolks



Place in large bowl the flour sifted with sugar, salt and baking

powder. Use a pastry blender to cut in margarine (or butter) until mixture resembles coarse cornmeal. Beat egg with 2 tablespoons water and almond extract. Add to flour mixture and mix with fork until dough leaves side of bowl. Knead dough on a lightly floured surface until smooth. Wrap in waxed paper and refrigerate for 1 hour. Form dough into balls 1-inch in diameter and place 3 inches apart on ungreased cookie sheets. Using palm of hand, flatten each ball to 1/4-inch thick. Keep dough in a circle shape. Press whole almond in center of cookie. Combine egg yolk with 1 tablespoon water. Brush onto each cookie. Bake in preheated 350-degree oven for 20 to 25 minutes, or until golden brown. Remove to wire racks to cool. Yield: about 36 cookies.







Stir-Fried Chicken with Tofu and Mixed Vegetables





Servings: 6



Ingredients:

3 tablespoons light soy sauce

1 teaspoon white sugar

1 tablespoon cornstarch

3 tablespoons Chinese rice wine

1 medium green onion, diced

2 skinless, boneless chicken breast halves - cut into bite-size pieces

3 cloves garlic, chopped

1 yellow onion, thinly sliced

2 green bell peppers, thinly sliced

1 (12 ounce) package firm tofu, drained and cubed

1/2 cup water

2 tablespoons oyster sauce

1 1/2 tablespoons chili paste with garlic





Directions:

1. In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.

2. In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.

3. Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.