Red-Cooked Eggs Recipe
Ingredients:
1 bottle of oyster sauce
1 tsp of sesame oil
1/2 c of broth (chicken)
1/2 c of soy sauce (dark)
1/4 c of sugar (brown)
half a dozen eggs
1 bottle of Hoisin sauce
Instructions:
Boil eggs, then allow to simmer for quarter of an hour. Let cool by washing w/ cool water. Remove the shells.
Mix sugar, broth, soy sauce, then pour in sesame oil. Place mixture in pan then heat. Put in cooked eggs then let simmer for about an hr.
Let eggs remain in sauce for an additional hour. Make sure that each one is evenly coated.
Prepare the dip by putting equal quantities of oyster and hoisin sauces.
>> Red-Cooked Eggs 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
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
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
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
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