Cook Chinese...: April 2006 Cook Chinese...

Cook Chinese...

Friday, April 28, 2006

Hainan Chicken

This dish can be served hot or cold or at room temperature.

1 whole chicken (completely thawed, cleaned but leave skin on)
1 sprig of spring onion (green onion)
1 star aniseed spice (whole)
1 segment of ginger 1/2 in. long (optional)
1 tbsp. sesame oil
3 tbsp. light soy sauce

2 cloves of garlic (chopped)
1 segment of ginger 1/2 in. long (chopped)
2 tbsp. of sambal olek (hot red pepper paste in vinegar - any oriental shop should carry this)

3 c. of rice (any kind that you like, I prefer fragrant long grain rice
4 c. of chicken stock (from making the chicken)
2 cloves of garlic (chopped)
1 tbsp. of cooking oil (any kind)
Salt to taste (I use 2 tsp.)
Sesame oil
Light soy sauce

Fill up a large stock pot with enough water to cover the chicken. Bring the water (without the chicken) to a boil. Put the spring onion, the star aniseed and the ginger into the cavity of the chicken. Bathe the chicken with the boiling water before lowering the whole chicken into the boiling water (this will help to wash away some of the fat and tighten the skin). Bring the stock to a hard boil (10 to 15 minutes). Switch off the fire and cover the pot. Leave standing for about 30 to 45 minutes (so that chicken will not be overcooked).

Fish out the chicken. Let cool and cut. Pour the sesame oil and soy sauce over the cut chicken. Garnish with chopped spring onion and cilantro (Chinese Italian flat leaf parsley). Serve with oyster sauce or the sauce given below.

Mix all the ingredients. Note: Serve the chicken and sauce separately.

Heat up a pan with the cooking oil and the garlic. Brown the garlic. add the rice. Stir the rice around until some of the rice turns opaque or until the rice is fragrant (this will produce rice that is not sticky). Add the chicken stock and salt and cook the rice (either in a rice cooker or on low flame) until the rice is done.

To serve, dish rice onto a plate, add a little (1/2 to 1 teaspoon) sesame oil and some (approximately 1 tablespoon) of light soy sauce. Toss before eating.

Add vegetable (s), eg. spinach, watercrest, cabbage, and you will have soup to go with this dish.

A nice light salad or cut up a cucumber or two. Add a little sesame oil and light soy sauce. Let it chill.

Thursday, April 27, 2006

Chinese Almond Cookies

2 3/4 c. all-purpose flour, sifted
1 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 c. butter
1 egg, slightly beaten
1 tsp. almond extract
1/3 c. almonds

Preheat oven to 325 degrees. Sift together flour, sugar, salt and soda. Cut in butter until mixture resembles cornmeal. Add egg and almond extract. Mix well. Shape into 1 inch balls and place 2 inches apart on cookie sheet. Place an almond on each cookie and press down slightly to flatten. Bake at 325 degrees for 15 to 18 minutes.

Steamed Chinese Dumplings

2 cups all purpose flour
1/2 tsp salt
2/3 cup boiling water
1/4 cup cold water
2 TBSP soy sauce
1 tsp cornstarch
1 medium carrot, shredded
2 TBSP thinly sliced scallion
2 TBSP cilantro
1/4 tsp salt
3/4 lb ground pork
Soy Dipping Sauce (recipe below)

For dough, in a medium mixing bowl, combine flour, 1/2 tsp salt and boiling water, stirring constantly with a fork. Add the cold water, mix with hands til dough forms a ball. The dough will be sticky. Cover and set aside.

For filling, in a medium mixing bowl stir together soy sauce and cornstarch. Stir in carrot, scallion, cilantro and salt. Add ground pork; mix well. Using about 1 TBSP for each, shape filling into 30 balls. Set aside.

Divide dough in half. Return one half to bowl, cover and set aside.

Divide other portion into 15 pieces. On a well floured board, roll each piece into a 3" circle. Place a meatball in center of each. Fold dough up and around filling, twist to seal.

Repeat with remaining dough to make 30 dumplings. In a steamer or dutch oven, bring water to a boil. Place dumplings twisted side up on a greased steamer rack, edges not touching. Place rack over boiling water. Cover and steam dumplings for 18-20 minutes until meat is no longer pink. Serve warm with soy dipping sauce.

Soy dipping sauce:
Combine 1/4 cup rice wine vinegar or white vinegar and 1/4 cup soy sauce. Sprinkle with chopped green onion.

Crockpot Chinese Pepper Steak

4-6 servings

1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
1 Tbls. hoisin sauce
1 tsp. sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tbls. cornstarch
3 Tbls. water
1 cup fresh bean sprouts
4 green onions, finely chopped
Cooked Rice

Trim fat from steak; slice into thin strips. Combine steak, garlic, salt, pepper, soy sauce, hoisin sauce and sugar in slow cooker. Cover and cook on LOW about 4 hours. Turn control to HIGH. Add tomato and bell peppers. Dissolve cornstarch with water in a small bowl and stir into steak mixture. Cover and cook on HIGH 15-20 minutes or until thickened. Stir in bean sprouts, sprinkle with onions. Serve with rice.

Cooking Techniques

  • Stir Frying

  • Deep Frying

  • Shallow Frying

  • Steaming

  • Braising
  • Recipes

  • Hot & Sour Soup

  • Cantonese Chop Suey

  • Vegetables Chop Suey

  • Shrimp Chop Suey

  • Green Dumplings

  • Crab Rangoon

  • Chinese Crab Omelette

  • Paocai (Pickled Vegetables)

  • Carmelized Walnuts

  • Orange Walnut Chicken

  • Baked Chicken Wings

  • 5-Spice Shrimp

  • Mayonnaise Walnut Shrimp

  • Spicy Scallop Dumplings

  • Squid with Broccoli

  • Thanksgiving Green Bean With Almonds

  • Chinese Roast Turkey

  • Green Garlic Sauce

  • Stir-fried Potatoes

  • Chinese Turkey Pie

  • Gao Li Dou Sha (Red Bean Doughnut)

  • Chinese Doughnuts

  • Steamed Moon Salmon

  • Honey Walnut Shrimp

  • Sichuan Twice-cooked Pork

  • 5-Spice Barbecued Pork

  • 5-Spice Game Hens (Siu Yeahgai)

  • 5-Spice Peanuts

  • 5-Spice Tofu

  • 5-Spice Chicken

  • Scallion Pancakes (to serve with Beijing Duck)

  • Beijing Roast Duck

  • Chinese Garlic Chicken

  • Sesame Green Beans

  • Beef With Rice Noodles

  • Pan Fried Noodles

  • Crab & Shrimp Toast

  • Crab With Snow Peas

  • Simple Chop Suey

  • Crab Combination Soup

  • Braised Seafood Trio Over Chinese Noodles

  • Tofu Stir-Fry

  • Pork With Eggplant

  • Chicken Wings

  • Chinese Duck Soup

  • Thai Chinese Style Noodles

  • Hainan Chicken

  • Crockpot Chinese Pepper Steak

  • Steamed Chinese Dumplings

  • Chinese Almond Cookies

  • Won Ton Soup

  • Hot and Sour Soup

  • Egg Rolls

  • Chinese Chicken Salad 1

  • Chinese Chicken Salad 2

  • Cashew Chicken
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    Friday, April 21, 2006

    Won Ton Soup

    Serves 8

    1/2 cup finely diced shitake or straw mushrooms (plus 3/4 cup whole, reserved)
    4 Tbs diced onion
    1 tsp minced garlic
    1 beaten egg
    1 Tbs soy sauce
    3/4 lb roasted, shredded pork (reserve 3-6 Tbs)
    1 4.5-oz can diced shrimp
    1/8 tsp commercially prepared fish sauce *

    6 cups water
    25-30 won ton wrappers

    8 cups chicken stock
    1/2 cup sliced water chestnuts
    1/4 cup bamboo shoots
    8-10 snow pea pods, cut in half and strings removed
    1/4 lb fresh jumbo shrimp, peeled, de-veined, and halved

    1 cup shredded spinach leaves
    3 sliced green onions

    Combine first 8 ingredients, mixing well. Spoon 1 teaspoon of mixture onto each won ton wrapper, placing somewhat off to one side so wrapper will fold well. With the palm of your hand, make 1 roll-over towards the opposite point, tucking the rolling point under the filling for weight. Moisten one of the side points with a small amount of water. Bring right and left side points together, overlapping and pressing to seal.

    Bring water to boil. Add won tons gently, one by one. Cook, uncovered, for 3-4 minutes. Remove won tons with a slotted spoon, transferring to a pan of cold water for a few minutes. Drain.

    Heat chicken stock to boiling. Add reserved mushrooms and pork, shrimp, water chestnuts, bamboo shoots, and snow peas. Simmer for 5 minutes. Ladle soup into bowls; add spinach and green onions. Serve with flat, wide, restaurant-style chow mein noodles.

    * This can be found in the Oriental section of most grocery stores, or can be purchased at an Oriental market.

    Find more delicious recipes in: 500+ Healthy Chinese Recipes Cookbook

    Wednesday, April 19, 2006

    Chinese Chicken Salad 2

    1 head of cabbage, shredded
    2 pkgs. Top Ramen (oriental flavor)
    1/2 cup sliced almonds
    1/2 cup chopped green onions
    1 large or 2 small cans chunk white chicken
    1 cup oil
    6 Tbls. cider vinegar
    4 Tbls. sugar

    Mix oil, vinegar, sugar & Top Ramen seasoning packets. Scrunch up noodles into rest of ingredients. Add dressing shortly before serving.

    Find more delicious recipes in: 500+ Healthy Chinese Recipes Cookbook

    Saturday, April 15, 2006

    Chinese Chicken Salad 1

    1 head green cabbage, finely chopped
    1 cup slivered almonds, toasted
    2 tbs. sesame seeds, toasted
    4 green onions, sliced
    2 pkgs. ramen noodles, crushed
    2 cups cooked chicken, cubed (optional)
    1 can mandarin oranges, drained (optional)
    2 or 3 carrots, sliced

    1 cup oil
    2 tbs soy sauce
    4 tsp red wine vinegar
    2 pkgs chicken seasoning (from ramen)
    4 tbs sugar

    Mix all salad ingredients in a large bowl. Mix all dressing ingredients in a jar. Refrigerate and shake vehemently until sugar is dissolved. Toss salad with dressing immediately before serving, otherwise the salad will get soggy.

    Find more delicious recipes in: 500+ Healthy Chinese Recipes Cookbook

    Wednesday, April 12, 2006

    Egg Rolls

    1 lb. Chinese cabbage (Napa)
    2 stalks celery
    1/2 lb. cooked shrimp
    1/2 lb. cooked pork or chicken livers
    10 water chestnuts
    1/3 cup bamboo shoots
    1 tsp. salt
    1 tsp. sugar
    Liberal dash pepper
    1/2 tsp. light soy sauce
    1/4 tsp. sesame oil
    1 beaten egg
    10 egg roll skins
    3 cups oil

    Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.

    Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10.


    Monday, April 10, 2006

    Hot and Sour Soup

    2 1/2 quarts chicken stock
    1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
    5 shitake mushrooms, cut into thin slices
    1/2 cup soy sauce
    1/2 tsp. white pepper
    1/2 cup white vinegar
    1 1/2 cups bamboo shoot strips
    2 tablespoons cornstarch dissolved in 4 tablespoons water
    3 eggs. beaten
    1/2 tsp. sesame oil

    Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame oil.


    Cashew Chicken

    3 Chicken breasts (boned and skinned)
    1/2 lb. Chinese pea pods
    1/2 lb. Mushrooms
    4 Green onions
    2 cups Bamboo shoots, drained
    1 cup Chicken broth
    1/4 cup Soy sauce
    2 tb Corn starch
    1/2 ts Sugar
    1/2 ts Salt
    4 tb Salad oil
    1 pack Cashew nuts (about 4-oz)

    Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

    Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth.

    Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

    Find more delicious Chinese dishes in 500+ Healthy Chinese Recipes Cookbook

    Thursday, April 06, 2006

    Chinese Cooking Techniques - Part 5


    As with Western cooking, braising is used for tougher cuts of meat and involves gentle cooking of meat and/or vegetables in flavoured stock. Red-braising is the technique where food is braised in a dark liquid such as soy sauce which gives the food a red/brown colour. This type of braising sauce can be frozen and re-used.

    Learn more with Secrets Of Chinese Cooking

    Saturday, April 01, 2006

    Chinese Cooking Techniques - Part 4


    Steaming is widely used in Chinese cookery. You can use a bamboo steamer in a wok, a heat-proof plate placed on a rack in a wok or other large pan or you can use a normal European steamer.

    If using a bamboo steamer or plate in a wok, bring about 2 inches of water to a simmer. Put your rack into the wok (if the bamboo steamer is big enough and will sit on the sides of the wok without being in the water, you don't need a rack) and balance your plate or steamer of food on it. Put the lid on your steamer or wok and check occasionally to see if the water needs topping up (use water which is already hot).

    Whichever method you use, make sure that the food is above the water level and isn't getting wet.

    More techniques in: Secrets Of Chinese Cooking