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Chinese Chili Chicken Recipe

Chinese Chili Chicken Ingredients

  • Chinese Chili Chicken Recipe
    Chinese Chili Chicken Recipe

    500 -600 gms Boneless Chicken

  • 2 tbsp Soya Sauce
  • 1 Egg
  • 2 tbsp Corn Flour/Corn Starch
  • 5-6 Chopped Green Chilies
  • 2 Green Onion Chopped
  • 1 tsp Garlic Paste
  • Salt to taste
  • 1/2 tsp White Pepper Powder
  • 1 tsp Sugar
  • A pinch of ajinomoto
  • 2 cups chicken Broth/ Water
  • 1 tbsp Oil
  • Oil to fry

How to make Chinese Chili Chicken

  • Cut the boneless chicken pieces into1 ” cubes.
  • Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
  • Heat oil and deep fry the marinated chicken pieces till golden brown.
  • Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
  • Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
  • Add fried chicken pieces to it and cook for few minutes.
  • Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
  • Cook for 2-3 minutes.
  • Serve chinese chili chicken hot garnished with chopped green onion tops.
  • Chinese chili chicken goes well with steamed / boiled rice.
  • Chinese Chili Chicken is ready to serve.

Chinese Egg Roll Recipe

Chinese Egg Roll Ingredients

  • Egg Rolls
    Egg Rolls

    4 teaspoons vegetable oil

  • 3 eggs, beaten
  • 1 medium head cabbage, finely shredded
  • 1/2 carrot, julienned
  • 1 (8 ounce) can shredded bamboo shoots
  • 1 cup dried, shredded wood ear mushroom, rehydrated
  • 1 pound Chinese barbequed or roasted pork, cut into matchsticks
  • 2 green onions, thinly sliced
  • 2 1/2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon monosodium glutamate (MSG)
  • 1 (14 ounce) package egg roll wrappers
  • 1 egg white, beaten
  • 4 cups oil for frying, or as needed

How to make Chinese Egg Roll

  • Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
  • Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
  • To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
  • Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
  • Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
  • Tandoori Chicken Sandwich is ready to serve.

Prep Time:1 Hr
Cook Time:20 Min
Ready In:2 Hrs 20 Min
Servings: 20

Chinese Almond Cookies Recipe

Chinese Almond Cookies Ingredients

  • Chinese Almond Cookies Recipe
    Chinese Almond Cookies Recipe

    1 cup butter, softened

  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sliced almonds
  • 1 egg white
  • 1/2 teaspoon water

How to make Chinese Almond Cookies

  • In a large bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.
  • Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
  • In a small bowl, beat egg white and water. Brush over cookies. Bake at 325° for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
    Yield: about 5 dozen.
  • Chinese Almond Cookies is ready to serve.

Prep: 20 min. Bake: 15 min./batch

Chinese Fried Walnuts Recipe

Chinese Fried Walnuts Ingredients

  • Chinese Fried Walnuts Recipe
    Chinese Fried Walnuts Recipe

    1 pound shelled walnuts

  • 1 cup granulated sugar
  • vegetable oil for frying
  • salt to taste

How to make Chinese Fried Walnuts

  • Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
  • Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.
  • Chinese Fried Walnuts is ready to serve.

Prep Time:10 Min
Cook Time:20 Min
Ready In:45 Min

Authentic Chinese Egg Rolls Recipe

Authentic Chinese Egg Rolls Ingredients

  • Authentic Chinese Egg Rolls Recipe
    Authentic Chinese Egg Rolls Recipe

    4 teaspoons vegetable oil

  • 3 eggs, beaten
  • 1 medium head cabbage, finely shredded
  • 1/2 carrot, julienned
  • 1 (8 ounce) can shredded bamboo shoots
  • 1 cup dried, shredded wood ear mushroom, rehydrated
  • 1 pound Chinese barbequed or roasted pork, cut into matchsticks
  • 2 green onions, thinly sliced
  • 2 1/2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon monosodium glutamate (MSG)
  • 1 (14 ounce) package egg roll wrappers
  • 1 egg white, beaten
  • 4 cups oil for frying, or as needed

How to make Authentic Chinese Egg Rolls

  • Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
  • Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
  • To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
  • Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
  • Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
  • Authentic Chinese Egg Rolls is ready to serve.

Prep Time:1 Hr
Cook Time:20 Min
Ready In:2 Hrs 20 Min

Chinese Korean Cucumber Kimchi Recipe

Chinese Korean Cucumber Kimchi Ingredients

  • Chinese Korean Cucumber Kimchi Recipe
    Chinese Korean Cucumber Kimchi Recipe

    5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks

  • 1/2 cup sea salt
  • 1/2 cup white sugar
  • 1/2 cup white vinegar
  • 1 cup water
  • 2 tablespoons chili bean sauce (toban djan)
  • 1 tablespoon hot chili oil
  • 2 (4 inch) fresh hot red chile peppers, sliced
  • 1 small onion, sliced
  • 5 cloves garlic, sliced and crushed

How to make Chinese Korean Cucumber Kimchi

  • Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
  • While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
  • Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.
  • Chinese Korean Cucumber Kimchi is ready to serve.

Prep Time:25 Min
Cook Time:5 Min
Ready In:3 Hrs

Chinese dry beef and chillies Recipe

Chinese dry beef and chillies Ingredients:

Chinese dry beef and chillies Recipe
Chinese dry beef and chillies Recipe
  • Beef (steak or cubes) 1/2 kg
  • Green chillies 12 medium
  • Large size Onions 2 medium size
  • Cornflour 1/4 cup
  • Chicken stock/soup 2-1/2 cups (see how to prepare below)
  • Oil 1/4 cup
  • Chinese Salt 1 tsp (teaspoon)
  • Vinegar 1/4 cup
  • Ordinary salt 1/2 tsp
  • Soya sauce 1/4 cup

How to make Chinese dry beef and chillies:

  • Thinly slice beef into approximately 1/2 inch, rectangular bitesize pieces.
  • Boil these pieces with water and some salt.
  • Use enough water to cook the meat until tender (the water should dry up).
  • Do not add too much water or cook the meat too long.
  • While the meat is boiling, peel and cut the onions into cubes.
  • Cut chillies into half lenghtwise and remove the seeds with the tip of a knife.
  • Handling the chillies with your hands can irritate your hands!
  • Make a paste of cornflour with 1 cup of water.
  • Heat oil and fry the beef pieces until slightly brown on medium heat.
  • Add onion and chillies, frying a little after each addition.
  • Add chinese salt, ordinary salt, vinegar, soya sauce and the chickenstock/soup cooking for 2 minutes.
  • Before serving bring to boil, add cornflour paste very slowly, stirring to keep lumps from forming.
  • Cook for a minute on medium heat for few minutes.
  • Serve it with rice.

Chinese egg rolls Recipe

Chinese egg rolls Ingredients:

Chinese egg rolls Recipe
Chinese egg rolls Recipe
  • 1 package egg roll wrappers (4 1/2″ by 5 1/2″)

Filling:

  • 1 pound fresh pork (or barbecued pork)
  • 1 medium onion (sliced)
  • 2 stalks celery, cut diagonally
  • 1/2 pound fresh mushrooms, sliced
  • 6 water chestnuts (fresh if possible), sliced
  • 1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
  • 2 green onions, diced
  • 1 pound fresh bean sprouts
  • Pork Seasoning:
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • salt and pepper to taste
  • a bit (less than 1 teaspoon) cornstarch

Gravy:

  • 4 tablespoons water
  • 1 tablespoon cornstarch
  • 1/2 teaspoon soy sauce
  • 2 teaspoons oyster sauce
  • salt, pepper, accent (if desired) to taste
  • 2 tablespoons cornstarch mixed with 2 teaspoons cold water*
  • 2 tablespoons oil for stir-frying
  • 2 to 4 cups oil for deep-frying

How to make Chinese egg rolls:

  • Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.
  • While the pork is marinating, prepare the vegetables, and the gravy mixture.
  • Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.
  • Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.
  • Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.
  • Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a “glue” which will be used to seal the wrappers.
  • To wrap, lay the egg roll wrapper out with the short (4 1/2″) side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
  • Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

Chinese Chicken Manchurian Recipe

Chinese Chicken Manchurian Ingredients:

Chinese Chicken Manchurian Recipe
Chinese Chicken Manchurian Recipe
  • 1 lb chicken meat, cut into 1inch square pieces
  • 1 1/2 tablespoons cornflour
  • 1 beaten egg
  • 1 1/2 tablespoons all-purpose flour
  • salt
  • ground black pepper
  • 2 tablespoons cooking oil
  • 2 tablespoons crushed ginger
  • 2 tablespoons crushed garlic
  • 2 tablespoons crushed green chili peppers
  • 2 tablespoons chopped cilantro
  • 1 cup chicken stock
  • 1 tablespoon soya sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ajinomoto
  • 2 tablespoons cornflour, dissolved in
  • 1/4 cup water

How to make Chinese Chicken Manchurian:

  • Mix corn flour, flour, salt and pepper with the beaten egg to make the batter.
  • Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside.
  • For the Manchurian sauce, heat oil in a pan. Lightly fry garlic and ginger till they just change color.
  • Add green chilies and cilantro leaves. Fry for a minute.
  • Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes.
  • Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot.

Chinese Chicken Shashlik Recipe

Chinese chicken shashlik Ingredients:

Chinese chicken shashlik Recipe
Chinese chicken shashlik Recipe
  • Chicken boneless 1 kg, cubed
  • Garlic paste 1 tsp
  • Ginger paste 1 tsp
  • Red chillies ½ tbsp, crushed
  • Sugar 1 tsp
  • Soya sauce 1 tbsp
  • White vinegar 1 tbsp
  • Salt to taste
  • Oil 2 tbsp

Sauce for Shashlik

  • Tomato pulp 2 tbsp
  • Soya sauce 1 tsp
  • White vinegar 1 tbsp
  • Red chillies 1 tsp, powdered
  • Salt to taste

Vegetables for Shashlik

  • Tomatoes 3 medium, unripe. Cut into square pieces,
  • remove and save the pulp for sauce.
  • Capsicums 3, remove seeds, cut into squares
  • Onions 3, peel and quarter, separate layers

Sauce for Vegetables

  • Soya sauce 1 tbsp
  • White vinegar 1 tbsp
  • Sugar ½ tsp
  • Black pepper ½ tsp
  • Oil 1 tsp

Rice for Shashlik

  • Rice 3 cups
  • Garlic 3 clove chopped fine
  • Oil 4 tbsp

How to make Chinese chicken shashlik:

  • Shashlik: With the blunt side of a heavy knife lightly pound the chicken.
  • Combine all ingredients for shashlik except oil and marinate the chicken pieces in it for ½ hour.
  • Heat oil in a large frying pan and fry the chicken. Remove to another pan.
  • Add a little oil to the frying pan heat and add vegetables. Add the vegetable sauce ingredients while stirring.
  • Stir-fry for three minutes and add to chicken. Make the shashlik sauce by cooking together all sauce ingredients quickly.
  • Rice for Shashlik: Boil rice. Heat oil; add garlic and fry to a light brown colour. Add rice and fry it quickly.
  • Pile chicken in the middle of a round dish and put rice around it. Pour the shashlik sauce over the chicken and serve.