Szechuan Chicken Recipe
Ingredients:
cooking oil
12 to 15 peppers (hot); dried
1 can of bamboo sprigs
4 to 6 pcs of carrots; julienned
1 lb of chicken breasts (boneless); diced
For the Sauce:
3 tbsps of dry wine
2 to 3 tbsps of powdered ginger
2 to 3 tbsps of cornstarch
6 tbsps of soy sauce
Instructions:
Combine sauce ingredients in small bowl.
Heat oil in skillet and put peppers in. Cook ’til brown and transfer to platter. Cook chicken cubes for around 5 minutes. Move chicken to bowl.
Then, add another tbsp of oil into skillet. Stir fry carrots til soft. Pour in bamboo sprigs then stir fry for another couple of minutes. Put chicken, pepper plus sauce into skillet again. Let sauce thicken before turning off heat.
>> Szechuan Chicken Recipe
Crab Ragoon Recipe
Ingredients:
Vegetable non stick spray
1 pkg of wonton wrappers
1/2 tsp of lite soy sauce
2 tsps of Worcestershire
1 garlic clove; finely chopped
2 scallions with their tops; finely sliced
2 8-oz pkgs of cheese (cream or Neufchatel)
1 6-oz can of flaked crabmeat; drained
Instructions:
Mix all the ingredients together except the wonton wrappers and the coating spray. Blend well. Keep wanton from being dry. At one time, prepare 2 rangoon.
Drop a tsp of filling at the middle of every wonton skin you are preparing. Keep the edges wet with a bit of water. Then fold the skin and pull corners. Press the edges. Moisten the remaining corner then seal.
Spray the baking sheet w/ the vegetable spray. Put the pieces on the sheet. Spray another coating of vegetable spray. Cook in oven for around 12-15min at 425 degrees F. This recipe is best served w/ sweet and sour or hot mustard sauce.
>> Crab Rangoon Recipe
Rumaki Recipe
Ingredients:
1/2 tsp of five spice powder
1/2 tsp of powdered ginger
1/4 c of soya sauce
12 bacon pieces (strips)
8 ozs of water chestnuts; should be drained
1 lb of liver (chicken)
Instructions:
Slice the livers into big chunks. Halve the chestnuts and bacon (crosswise). Then wrap bacon around chestnuts and liver. Secure ends w/ toothpick.
Next, put these in some shallow plate then pour the spices then soy sauce over each piece. Broil or grill these for around 20 min. Make sure all the sides turn brown.
>> Rumaki Recipe
Lobster Cantonese Recipe
Ingredients:
rice (hot); cooked
scallion curls
Sprigs of cilantro
3 tbsps of water
1 chicken egg
3 tbsps of rice wine
1 tsp of monosodium glutamate
1.5 tbsps of soya sauce
1.5 c of water (hot)
1/4 lb of pork; ground
2 tbsps of oil
1 tsp of black beans; fermented, rinsed
1 garlic clove; finely chopped
2 lbs of lobster tails
Instructions:
Remove the shell of lobster and cut into circular pcs. Mix the garlic with the beans. Prepare a wok and heat the oil. Place the garlic & bean mix. Stir. Mix in the pork. Be sure to cook for around 10min all the while stirring continuously.
Combine heated water in with the monosodium glutamate and soy sauce. Drop in lobster cuts. Cook lobster for around 2min.
Mix together the cornstarch with the dry wine then stir. Beat the eggs and put in 3 tbsps of water. Add this to your dry wine sauce. Let this cook in low heat for half a minute.
Then, place sauce at the middle of the plate. Arrange lobster around your sauce decoratively. Use the cilantro plus the scallions for garnishing.
>> Lobster Cantonese Recipe
Mandarin Pancakes Recipe
Ingredients:
2 tbsps of sesame oil
3/4 c of water (boiling)
2 c of flour
Instructions:
Make the dough by mixing flour w/ boiling water. Stir w/ chopsticks/ fork to even out the moisture on dough. Knead the dough to get the right texture. This should take around 5min. Let stand for half an hour.
Roll the dough to create a cylindrical shape and slice into 16pcs. Roll all the pcs into balls. Flatten them into pancake shape. Brush with sesame oil for coating.
Pair pancakes. Stacking in such a way that the side of one cake brushed w/ sesame oil is adjacent to the side of the other cake also brushed the with the same oil. Roll and make circles w/ 6-inch diameters. Use a semi-wet cloth for covering.
To cook:
Fry using non-stick pan. Turn each pair once then separate when cooked. A light brown tint would indicate that the pancakes are done.
Pancakes may be reheated in microwave ovens if necessary.
>> Mandarin Pancakes Recipe
Foo Yung Recipe
Ingredients:
vegetable oil
1/2 c of stock (chicken)
2 Tbsps of soya sauce
1 tsp of vetsin
1/8 tsp of pepper (ground)
1 tsp of sugar
1 onion; sliced
2 green onions; minced
2 c of fresh mung sprouts
1 c of cooked pork or shrimp
6 beaten eggs
For the Gravy:
a little salt to taste
1/8 tsp of pepper (ground)
1 tsp of vetsin
2 Tbsps of soya sauce
1 Tbsp of cornstarch
1.5 c of stock (chicken)
Instructions:
Heat oven up to 200 degree F temperature. Take platter and make a table napkin lining. Combine all ingredients together but set aside oil for cooking.
Heat pan with veggie oil about 1/2-inch in height. Take measured scoops of prepared egg mix then fry. Repeat until entire mixture is cooked.
The heated oven is for keeping first few omelettes hot.
Make the gravy by combining all your ingredients (listed under For the Gravy) together then boil in sauce pan. Stir until mixture thickens.
>> Foo Yung Recipe
Bird of Paradise Recipe
Ingredients:
1 Tbsp. of cornstarch
1 peeled and sliced papaya
1/2 c of sliced scallions
1.5 c of celery; sliced
1 pc of red pepper (bell); seeded & chopped
1/2 tsp of salt
2 tbsps of minced ginger; crystallized
2 big cloves of pressed garlic
3 tbsps of soy sauce
1/4 c of dry wine
2 tbsps of butter
2 pcs of chicken breasts; halved
1 (20 ounce) can of pineapple with syrup
Instructions:
Remove pineapple from syrup. Fry chicken. Use the butter for frying and drain. Put together the pineapple syrup, soy sauce, ginger , dry wine and garlic.
Add the resulting mixture to the chicken. Allow to simmer for 30 min. Turn the chicken just once during cooking. Remove the chicken from the pan and put in the pineapple slices, bell pepper, scallions, celery and the papaya.
Using half a cup of water, dissolve the cornstarch. Put in your pan and bring to a boil.Then, when the sauce has thickened, pour on your chicken.
>> Bird of Paradise Recipe
Mandarin Chicken Recipe
Ingredients:
rice (hot); cooked
1/2 c olives (ripe); pitted
11 ozs of mandarin oranges; drained
3 Tbsps of cornstarch
1/2 c of water
2 Tbsps of pepper (green); chopped
1 tsp of powdered garlic
1 tsp of ginger; ground
1 tsp of pepper
2 tsps of salt
2 tsps of mustard; ground
1/4 c of orange concentrate (frozen)
1/4 c of low salt soya sauce
2 c of water
1/4 c of sugar (brown)
1 c of ketchup
1 chicken about 3 lbs; skinned and sliced
Instructions:
Mix together water, sugar, ketchup, orange concentrate, soy sauce, mustard, pepper, salt, powdered garlic and ginger. Mix well and use half of the marinade to marinate chicken. Keep the remaining premixed marinade. Keep chicken refrigerated overnight or for a minimum of 8hrs.
Once ready to cook, remove the chicken from the marinade. Cook the chicken at low heat. Pour in the marinade that was set aside previously. The cooking should last around 7-8 hrs.
Mix the cornstarch & water. Be sure that consistency is smooth. Pour over the cooking chicken mix while making sure to stir constantly. Add the olives, green pepper and the oranges.
Turn up the heat about half an hour prior to serving. Check that the sauce is sticky and thick. Serve with rice or as topping on rice.
>> Mandarin Chicken Recipe
Lemon Chicken Recipe
Ingredients:
1 tbsp of sherry
1/2 tsp of salt
1 tbsp of soy sauce
1/4 c of cornstarch
3 lbs of deboned chicken breasts
1/2 tsp of baking powder
1/3 c of sugar
2 c of vegetable oil
1 tbsp of cornstarch
2 tbsps of vegetable oil
1 c of chicken stock
1 tbsp of lemon juice
2 whole eggs
1 tsp of salt
1 pc lemon
Instructions:
Mix the chicken and the soy sauce, dry wine and the salt. Allow the marinate seep through the meat for a quarter of an hour.
Beat the eggs, baking powder and cornstarch to make the batter. Heat your wok and put in 2 c oil til it reaches 350 deg. Farenheit. Cover the chicken pieces with the batter and fry these until golden brown. Slice into small bite-sized pcs.
Put together the sugar, broth, cornstarch with lemon juice. Add in the last tsp of salt. Mix the lemon strips with the solution and stir-fry for around half a minute. Pour in the cornstarch mix. Stir continuously. Pour the sauce on the chicken and serve.
>> Lemon Chicken Recipe
Hot Chili Oil Recipe
Ingredients:
1 tsp of paprika
1/2 tsp of Szechwan pepper corns
20 hot peppers (chili); dried
1/2 c of oil (corn)
Instructions:
Prepare a strainer by lining paper towels on it. Set aside.
Heat oil in heavy sauce pan. Put in peppers. Stir ’til peppers become a dark shade of brown. Then add in paprika & pepper corns.
Strain mixture. Remove the solid particles. Store inside a covered jar. Refrigerate.
>> Hot Chili Oil Recipe
Fried Dumplings Recipe
Ingredients:
20 pieces of dumpling wrappers
2 minced green onions
8 ounces of pork (ground)
1 teaspoon of soya sauce
1/2 teaspoon of salt
1 teaspoon of sherry
1 teaspoon of oil
Instructions:
Combine all the ingredients together except for the dumpling skins. Once the mixture is properly mixed, place 1-2 tablespoons of mixture at middle part of wrapper and fold this into half. Then pinch egdes at middle part of mound but leave its 2 ends open.
Create pleats at both open sides & pinch to hold in place. Use a little amount of oil then heat this in a wok. Put in dumplings then heat it for around 2minutes.
Add a little water, just enough to reach less than half the dumpling height. Allow to simmer for around 3minutes.
Drain water from the dish. Pour 2tablespoons oil in pan again & fry dumplings. They should turn golden when cooked.
>> Fried Dumplings Recipe
Chinese Fire Pot Recipe
Ingredients:
chives or cilantro
1/4 pound egg noodles (fine); cooked
mustard (Chinese style, hot)
soy sauce
sweet and sour sauce
4 (13 3/4 ounce) cans of chicken stock
1 pound sirloin (boneless)
1 pound chicken breast; deboned
1 pound shrimps (medium size)
1 pound of fish fillet
1 pound of cabbage (Chinese)
1/2 pound mushrooms (cultivated or forest)
lemon juice
3/4 pound of pea pods (Chinese)
2 bunches of scallions
2 bunches of spinach
2 packs of mushrooms (Enoki)
8 ounce can of water chestnuts; drained & chopped
8 ounce can of bamboo shoots; drained & chopped
Instructions:
Place your fish, chicken & beef in your freezer until they are firm when you touch but not that frozen. Cut the beef & the chicken meat into strips that are quarter of an inch thick and around 2-inches in length. Dice cutlets of fish around 3/4 inch.
Remove the shell of the shrimp then devein it. Slice the cabbage to bits small enough to chew. Wash mushrooms then remove stems if needed (for forest mushrooms and enoki). Cut mushrooms into bits and add a dash of lemon juice.
Prepare the pods by trimming the ends then washing them. Cut scallions in half lengthwise. Further slice into lengths of 2-inches each.
Wash spinach; remove thick parts (stems). Put all the ingredients mentioned above in an artistic manner on a big platter or invidual platters. Place hot or fire pot above a heating equipment or unit.
Pour broth in the pot then heat it up. Each individual should dip his/her own choice of ingredients into the boiling broth. Use the different sauces (soy sauce, sweet and sour, hot mustard) for flavoring. Pair with cooked noodles then garnish with cilantro.
>>Chinese Fire Pot Recipe
Silver and Gold Shredded Chicken Recipe
Ingredients:
1/2 lb of chicken (breast part); deboned and skin removed
For the Marinade:
2 tsps of cornstarch
1/2 tsp of salt
1 Tbsp of wine
1 tsp of sesame oil
1 medium to large sized egg (yolk removed)
3 Tbsps of peanut oil
1 lb of spinach (fresh); washed with stems taken off
1 clove of garlic; crushed
1 tsp of salt
1/2 c of peanut oil
1 Tbsp of soya sauce
1 tsp of sugar
Instructions:
Combine all ingredients for marinade. Shred semifrozen chicken breasts then marinate (minimum of 1 hr). Then divide prepared chicken into 2 parts with equal quantity. Pour soy sauce on one part.
Heat wok in high temperature then pour 3 Tbsps of peanut oil. Fry garlic until just golden in color. Put in spinach then continue stir-frying.
Next, pour salt then the sugar in. Once spinach is wilted, remove these and place them onto the middle of a platter. Remove garlic from wok. Wipe wok until clean.
Use wok again to heat half a cup peanut oil. Temperature should be 280 degrees Fahrenheit. Once wok is hot, carefully stir-fry chicken part without soy sauce.
Then, once chicken is cooked, drain oil. Put the white meat on a side of your platter (w/ spinach). Cook chicken w/ soya sauce using a similar style then arrange at the other side of platter.
>> Silver and Gold Shredded Chicken Recipe
Chinese Egg Rolls Recipe
Ingredients:
3 c of oil
10 sheets of dough skins
1 egg; beaten
1/4 tsp of sesame oil
1/2 tsp lite soy sauce
ground pepper
1 tsp of sugar
1 tsp of salt
1/3 c of young bamboo culms
10 pcs water chestnuts
1/2 lb of pork/ 1/2 lb of chicken liver;cooked
1/2 pound of shrimp; cooked
2 celery stalks
1 lb of Chinese cabbage
Instructions:
Boil the celery and cabbage until both are tender. Remove excessive water and shred. Drain some more.
Leach the shrimp then cook the pork by baking or frying. Chop both ingredients into tiny pieces. Shred the bamboo culms and water chestnuts.
Then, combine all the ingredients together except the egg. The egg is to be used for sealing the dough skins. Beat the egg.
For cooking part, prepare the oil. Heat it in a wok up to around 375deg. Put in the egg rolls. And when these turn a shade of gold, remove them from the oil then drain.
Note: You can partially cook these and store them in the fridge. Use the same frying technique for the second cooking. This will ensure that egg roll insides will retain their moisture & the outer covering will still crispy.
>> Chinese Egg Rolls Recipe
Crisp Skin Chicken Recipe
Ingredients:
Peanut oil
1 teaspoon of salt
2 tablespoons of flour (all purpose)
1 teaspoon sugar cane syrup
1 tablespoon of wine
2 tablespoons of honey
2 tablespoon of soya sauce
1 tablespoon of vinegar
1 (2.5 pounds) whole chicken
For the Cinnamon Dip:
1/4 teaspoon of salt
1/4 teaspoon of pepper (black); ground
1/2 teaspoon of ginger; ground
1 tablespoon of cinnamon; ground
For the Salt & Pepper Dip:
1/2 tablespoon of pepper (black); ground
1 tablespoon of salt
Instructions:
Prepare a pan large enough to put chicken onto pan then pour boiling water until it reaches halfway of your chicken’s height. Make sure to cover the pan and allow to simmer for around an hour. After it simmers, drain the water.
Wash chicken then dry. Combine the soy sauce, vinegar, wine and molasses. Cover chicken with this sauce and allow to air dry.
You can hang chicken for around 30min. Again brush chicken with remaining sauce then chicken should be hung. Put salt and flour together then cover the skin with this mixture. Heat the peanut oil then deep fry chicken. Remove excess oil after chicken is done.
For the cinnamon dip: Add all the ingredients together & heat while stirring continuously.
For the pepper & salt dip: Add all the ingredients together & heat while stirring continuously.
You may use Hoisin sauce for dip, too
>> Crisp Skin Chicken Recipe
General Tsao’s Chicken Recipe
Ingredients:
For the Sauce:
1 tsp of msg (optional)
1.5 c of hot broth (chicken)
1/4 c of wine for cooking
1/4 c of vinegar (white)
1/2 c of soy sauce
3/4 c of sugar
1.5 tsp of ginger; finely chopped
1.5 tsp of garlic; finely chopped
1/4 c of water
1/2 c of cornstarch
For the Meat:
16 hot peppers (small-sized & dried)
2 c of scallions; chopped
vegetable oil
1 c cornstarch
1 pc egg
1/4 c soy sauce
3 pounds of chicken (dark meat); sliced into chunks
1 tsp pepper (white)
Instructions:
Combine water then mix it with half a cup of cornstarch. Put in sugar, garlic, half a cup of soy sauce, ginger, vinegar, sherry, MSG (optional) and the broth. Stir and refrigerate.
In another bowl, combine chicken, 1/4cup of soy sauce & pepper. Mix in the egg and stir. Add a cup of cornstarch & make sure to coat each piece of chicken evenly. Pour in a cup of vegetable oil (this will help keep the pieces separated).
Deep fry the chicken in batches at around 350 deg. Farenheit until it turns crisp. Remove excess oil.
Heat a bit of vegetable oil in a wok. Put in some pepper and onions. Stir Fry. Pour in the sauce (previously prepared). Put the chicken back in the sauce. Cook for a few minutes or until the sauce becomes thick.
>> General Tsao’s Chicken Recipe
Cantonese Meatballs Recipe
Ingredients:
1/4 c of water
2 Tbsps of cornstarch
2 Tbsps of finely chopped onions (instant)
1 lb of beef (ground)
1 Tbsp of ketchup
1 Tbsp of vinegar
5 Tbsps of Teriyaki sauce
3 Tbsps of Brown/ Cane sugar
20 ozs of pineapple (in chunks with syrup)
Instructions:
Remove pineapple chunks from its syrup. Put unrefined sugar (brown or cane sugar) with the teriyaki sauce, ketchup and vinegar.
Combine the beef, minced onion and 2 Tbsps of teriyaki sauce. Roll pieces into round meatballs. This serving can make 20 pieces.
Let the meatballs turn brown in a skillet. Remove extra fat. Add the prepared syrup on the meatballs. Let the mixture simmer for ten min. Stir occassionally.
While waiting, mix cornstarch with water. Put this combination into the skillet. Add the pineapples. Keep fire on until the sauce is thick.
>> Cantonese Meatballs Recipe