Chinese Noodles Recipe
Ingredients:
1 green onion; chopped into thin sections
2 c of bean or mung sprouts
1/2 can of bamboo sprigs (8 ounces); chopped in 1/2in. squares
1 tbsp of cornstarch
1 tsp of chili (paste)
1/2 c of reserved mushroom soaking liquid
3 Chinese mushrooms; dried
1 tsp of honey or sugar
3 tbsp of lite soya sauce
1/4 c of peanut oil
1/2 bell pepper (red); chopped into 1/2in. cubes
1 tbsp of Hoisin sauce
2 tbsp of dry sherry/ rice wine
1 tbsp of bean sauce
1/2 lb of noodles (fresh)
Instructions:
Heat 1 1/4 c water and soak mushrooms for half an hour. While soaking, cook noodles by boiling 4qts water. Let stand. Be sure not to overcook noodles or they would become pasty.
Remove water from your mushroom solution. Keep half a c of the liquid, though. This will be reserved for sauce making. Remove stems of mushrooms and chop caps coarsely.
Put together ingredients of your sauce. Stir very well. In a separate container, mix cornstarch plus water. Get a good consistency.
Heat a wok. Pour in 3 tbsp peanut oil. Throw in mushrooms, then add bell pepper pieces, toss in the bamboo sprigs and finally the bean sprouts. Stir fry for a couple of min.
Pour in sauce then stir fry until boiling. Stir for around half a min more.
Pour cornstarch plus water mixture then add noodles. Toss ’til all ingredients are cooked. This should take around 2min.
Use the green onions for topping before serving.
>> Chinese Noodles Recipe
Mu Shu Chicken Recipe
Ingredients:
3 tbsps of wood ear mushrooms
20 pcs buds of a tiger lily
3/4 lb chicken breasts; skinned, deboned
For the Marinade:
20 pancakes (Mandarin style); warmed
1 tbsp sesame oil
1 tsp of salt
3 green onions
1 c cabbage (green); shredded
4 large chicken eggs; beaten
1 tbsp of soya sauce
1/2 tsp of sugar
6 tbsps of corn oil
1 tbsp of water
1 tsp of cornstarch
Instructions:
Chicken should be frozen in pcs then thaw them out til half frozen. Shred the meat finely.
To soften buds, soak these in lukewarm water for about half an hour. Remove hard end of each bud. Halve remaining bud part. Wash tree ears then slice into pieces. Throw out the liquid that the mushrooms were soaked in.
Combine all the ingredients listed for marinade then put in chicken pcs. Marinate all the pieces well.
Heat wok in medium flame. Pour in 3 tbsps of oil and throw in eggs. Fry by pushing eggs to and fro in wok. Remove eggs and set aside.
Heat wok again then pour in corn oil Put in chicken then stir-fry. Pour in buds, green onions, cabbage plus tree ears. Add salt and stir-fry continuously until cabbage is limp (3 mins).
Put eggs in then stir. Pour in sesame oil.
Warm the pancakes in your microwave if necessary. Serve these together with your dish.
>> Mu Shu Chicken Recipe
Chinese Fried Rice Recipe
Ingredients:
1/4 c of veggie oil
1/4 c of mushrooms
1 garlic clove; chopped finely
1 ginger slice; chopped finely
2 c of chopped pork, chicken, shrimp & ham
4 green onions; chopped
4 c of rice; cooked
1/4 c of soya sauce
1/8 tsp of pepper (white); ground
2 whole eggs
Instructions:
Prepare the pepper, soy sauce and egg in a bowl. Stir. But do not beat well. Heat a wok and put in oil. Fry garlic & ginger until light brown.
Next, add rice. Make sure to break apart rice lumps. Add meat, shrimp, chicken & ham. Once these are heated through, add egg mix. Be sure to stir continuously for around 3 min & then, serve.
>> Chinese Fried Rice 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
Cantonese Roast Duck Recipe
Ingredients:
For the Duck:
3 pcs of sliced ginger (fresh)
1 spring onion
1 Tbsp of salt
Whole duck
For the Glaze:
Sprigs of cilantro (fresh)
1 Tbsp. of soya sauce
1 Tbsp of corn syrup (light)
2 Tbsps. of water
Instructions:
Make sure that your duck is thawed. Cut away all the extra fat then rinse the whole duck. Pat the meat dry.
Next, put salt on duck in both inner and outer side. Refrigerate overnight for flavor to seep in for best results. Place spring onions inside cavity of duck then add the ginger slices over it.
Then, pour around 2 inches water onto a flameproof pan for roasting. Use a lidded one. Put setup on stove. Put a rack on your pan. Wait for water until it boils.
Use a casserole that your duck can fit in. Make sure that the cooking pot fits your rack. Steam the mixture for an hour. Make sure to check the level of your water every few minutes.
Add hot water as needed. After cooking, remove duck. Put together glaze ingredients in a saucepan.
Boil then spread glazed on outer part of your cooked duck with the use of a brush. Let duck dry. This can take around 60 min.
Heat oven at 375 degrees Farenheit. Put duck in with the breast part down. Turn after 20 min. Cook for another 40 min.
Let meal cool for a few minutes. Carve duck along the joints. Serve your meal using cilantro as garnish.
>> Cantonese Roast Duck Recipe
Chinese Duck Recipe
Ingredients:
3 ozs almonds (toasted & split)
2 tsps of cornstarch
1 c of stock
4 ozs of peas (frozen)
2 ozs of mushrooms (fresh)
2 celery sticks
2 tbsps of soya sauce
1 tsp of salt
2 tbsps of oil
1 lb of duck meat
Instructions:
Cut duck into thin strips. Take a wok and heat oil to fry duck in for around 5min. Add salt. Add soya sauce. Stir to mix.
Wash all ingredients like celery, mushrooms and peas. Slice mushrooms thinly. Put in celery, mushrooms and peas. Stir to mix for 1min. Pour in stock & allow to boil. Allow to simmer for around 5min.
Prepare cornstarch then mix with cold water. Pour mixture into pan and allow to boil. Make sure to stir continuously until sauce thickens. Garnish with almonds.
>> Chinese Duck 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
Vegetable Fried Rice Recipe
Ingredients:
4 c of rice; cooked and cooled
1/2 c of peas
1 bell pepper (red); cubed
1 small carrot
2 beaten eggs
6 tbsps of peanut oil
1/2 tsp of salt
3 tbsps of wine (rice)
1/4 c of light soya sauce
Instructions:
Put together the salt, soy sauce plus rice wine. Mix then set this aside. Prepare wok in medium temperature.
Next, pour 2 Tbsps peanut oil when skillet is hot. Cook eggs ’til firm. Make sure these are still moist. Place eggs in bowl. Break cooked egg to small pcs. Set this aside.
Boil a qt of tap water. Put carrots in. This should be done in about a minute. Then drain.
Prepare a skillet in medium high heat. Add in remaining peanut oil. Stir fry garlic. Toss in celery, carrots, peas plus the bell peppers.
Then, put rice in after stir frying these for a minute. Then, stir fry again when rice is in. Put sauce then cook for 5min. Be sure to stir continuously.
>> Vegetable Fried Rice Recipe
Moo Goo Gai Pan Recipe
Ingredients:
6 green onions; sliced to small pcs.
4 tbsps of soya sauce
Pinch of salt
4 lbs of Chinese cabbage; chopped
8 ozs of mushrooms (fresh); chopped
5 tbsps of corn oil
1 tbsp of cornstarch
2 c of water
4 garlic cloves; chopped finely
a dash of pepper
2 tbsps of sugar
4 pcs chicken breasts; halved, deboned & sliced into bits
Instructions:
Mix salt, garlic, pepper, cornstarch and chicken bits. Heat wok then pour 3 tbsp of oil. Drop the mushrooms, Chinese cabbage and the sugar. Cook this for 2min uncovered then cook another 5min covered. Remove the mixture from the pan.
Heat the rest of the oil in your wok. Stir fry chicken. This should take 2min in high temperature. Pour the soya sauce then mix. Cook coverd for 6min.
Put in vegetables plus the green onions. Fry for around a min. This is best served w/ rice.
>> Moo Goo Gai Pan Recipe