Chinese Recipe : Garlic Chicken
Ingredients:
* 4 boneless, skinless chicken breast halves (about 1 lb.)
* 1 egg white
* 1 tbsp. cornstarch
* 1 tbsp. dry white wine or sherry
* 4 green onions, sliced very thinly diagonally
* 1 tsp. ginger root, minced
* 3 tsp. fresh garlic, minced (about 6 medium cloves)
* 2 tbsps. vegetable oil
Sauce:
* 1 tsp. crushed chili paste or more to taste
* 2 tsp. sugar
* 1 tsp. cornstarch
* 2 tsp. rice vinegar
* 1 tbsp. water
* 2 tbsps. dry white wine or sherry
* 2 tbsps. soy sauce
Directions:
1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds.
2. In small bowl, lightly beat egg white, then mix in cornstarch and wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
3. Combine sauce ingredients, mixing well.
4. Heat wok or frying pan, add oil, and stirfry chicken until no longer pink. Remove chicken with a slotted spoon.
5. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok.
6. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.
Good Ol' Chow mein is one of my favourite chinese dishes. Marinate some chopped chicken breast in a bit of soy sauce about an hour before. Use sesame oil in a wok or normal frying pan (this is what gives it the chinese taste) and fry some spring onions, (the whole thing aswell and the darker green bits are lovely), a bit of garlic and the chicken. Then add some beansprouts and I buy ready made noodles from tesco or asda and they are so much better as they are moist and chuck them in, give it all a good stir and some good glugs of soy sauce. Its so nice.. Almost like eating the actual takeaway - been trying to perfect that recipe for taste for ages and this is the closest I have come to the actual thing!!! EnjoyRecipes for chinese dishes?
Peanut chilli beef with choy sum ?
Serving size: Serves 4
Cuisine type: Chinese
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Beef
INGREDIENTS
700g beef strips (or thinly sliced rump steak)
陆 cup (140g) crunchy peanut butter
录 cup (75g) sambal oelek
录 cup (60ml) kecap manis
2 tablespoons peanut or vegetable oil
2 medium (300g) white onions,
cut into wedges
陆 small (350g) wombok (Chinese cabbage), shredded coarsely
400g choy sum, chopped coarsely
METHOD
Place beef in a medium bowl with half the peanut butter, 2 teaspoons of the sambal oelek and 2 teaspoons of the kecap manis. Rub peanut butter mixture into the beef.
Combine the remaining peanut butter, sambal oelek and kecap manis in a small bowl. Heat half the oil in a wok over hight heat; stir-fry the beef, in batches, until cooked as desired. Remove from wok, cover to keep warm.
Heat remaining oil in wok; stir-fry onion and wombok, in batches, until browned lightly. Return onion and wombok to wok with choy sum; stir-fry to combine, then add reserved peanut butter mixture to wok. Stir-fry until choy sum just wilts and mixture is hot.
Return beef to wok; toss to combine. Serve with steamed rice, if desired.
Try this ...
CHICKEN %26amp; CREAMED SWEET CORN SOUP
Serves 2
INGREDIENTS
200g (陆 a 400g tin) of creamed sweet corn*
1 chicken breast (either fresh or leftover from a roasted chicken)
1 tablespoon of oil (if you are using a fresh chicken breast)
1 chicken stock cube
500ml of water
1 egg**
Ground pepper to taste
METHOD
Open the tin of sweet corn. Put half the sweet corn into a saucepan and save the other half.
If you are using a leftover roasted chicken breast, tear it into very thin strips.
If you are using a fresh chicken breast, cut it across the grain into 2mm to 3mm (1/8 inch) slices, then cut each slice into 5cm (2 inch) lengths. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes until it is cooked thoroughly. Stir frequently to stop it sticking.
Add the chicken, stock cube and water to the saucepan on a medium heat. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes.
If you want to refrigerate or freeze this soup, allow it to cool and do so now. When you reheat it, resume the recipe from this point.
Break the egg into a bowl and pick out any bits of shell. Mix up the egg.
Slowly pour the egg into the soup, stirring gently all the time to form 鈥榮trings' of cooked egg. If the soup reaches the desired consistency before you鈥檝e added all of the egg, stop adding the egg.
Season with the pepper.
ADDITIONS %26amp; ALTERNATIVES
For the thick version of this soup, mix 陆 a tablespoon of cornflour with a little water and add towards the end of the cooking.
If you are a vegetarian or just fancy Creamed Sweet Corn Soup, omit the chicken and use a vegetable stock cube instead of the chicken one.
TIPS
It is easier to slice meat very thinly, if it is partially frozen. If the meat has been frozen, slice it before it is completely defrosted. If the meat is fresh, put it in the freezer for 30 minutes before slicing.
* You really do need to use creamed sweet corn. Blending the normal stuff just doesn鈥檛 work.
** Use fresh eggs at room temperature. There is no need to keep eggs in the fridge.Recipes for chinese dishes?
Chinese Manchurian Balls in Soya Sauce:
Take a pan. Add onion and oil. Let the pan heat and the onions be pinkish. Add capsicum, salt, water, pepper, soya sauce, chilly sauce, red chilly pieces and cover it for 10 Minutes after adding cornflour and water mixture.. Add Manchurian balls and Chinese salt also called Ajinomoto. Remove from the flame and eat hot with Fried Rice. Garnish it with Spring onion leaves.
Manchurian balls: Take a cabbage and grate it. Add salt, pepper, cornflour, maida (white flour) and mix. Deep fry it and take it out when brownish.
Fried Rice: Add all the Vegetables in Fried Rice and add orange food coloring to it. Ready
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