Chinese Recipes

[minisoji]

Chinese Potato Salad



Ingredients

5-6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well-cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped celantro

sauce

1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1-2 tsp sesame oil
1/8-1/4 tsp hot mustard powder
1/8 tsp salt

Boil the potatoes until cooked but still firm. Cut into potato
salad-sized chunks. Mix the ingredients for the sauce together,
using more or less sesame oil and host mustard according to taste
(the more the better, up to a point...). Put all solid ingredients
together in a large bowl, then add the sauce and mix well. Chill.

[minisoji]

Chinese Garlic Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice

sauce

1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Method

Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat

wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok
and stirfry about 30 seconds, until ginger and garlic are fragrant but not
brown. Return chicken to wok, restir sauce ingredients and add to wok.
Cook, stirring constantly, until mixture is well combined, hot and bubbly
and thickens slightly. Turn off heat and splash with about 1 tsp of dark
sesame oil. Serve over rice. Makes 4 servings.

[minisoji]

Chinese Noodle and Mushroom Soup

Ingredients

1 Tbs. vegetable oil
2 cups sliced mushrooms (6 oz/170g)
1 tsp. minced garlic
4 cups chicken or vegetable stock
2 cups egg noodles or 2 packets instant noodles)
2 Tbs. sherry or rice wine
1 Tbs. sesame oil
Dash of hot pepper sauce or hot chili oil
1/2 cup chopped spring onions

Method:

1. In large saucepan, heat oil over medium heat
2. Cook mushrooms and garlic for 2 minutes.
3. Add stock and 2 cups (500 ml) water
4. Bring to boil.
5. Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce
6. Reduce heat, cover and simmer for 3 minutes.
7. Stir in spring onions.

[minisoji]

Chinese Rice Soup

Ingredients:

100 gms - baby shrimp
200 gms - boneless chicken, diced
1 - egg
4 tbsp - cornstarch
4 cups - vegetable oil
3 cups - chicken broth
100 gms - mushrooms, chopped
2 tbsp - diced water chestnuts
2 tbsp - diced bamboo shoots
1/3 cup - green beans, trimmed, cut
2/3 cup - uncooked rice
1/2 tsp - salt

Method:

1. Heat the shrimp, chicken, egg, and cornstarch mixture for half a minute in 3 cups of oil in a wok.
2. Drain. Boil the mixture with the broth, mushroom, water chestnuts, bamboo shoots and green beans.
3. Add salt and continue boiling.
4. Reduce heat and allow to simmer.
5. Brown the rice in one cup of oil.
6. Drain and add to soup.

[minisoji]

Chinese Chicken Fried Rice

Ingredients:

basmati rice - 2 cups
chicken breast - 2 pieces
egg - 4 nos
capsicum - 1 medium chopped
fresh green peas - 1/2 cup
onion - 1 large chopped
aginomotto - 1 pinch
pepper pdr - 1 tsp
oil - 1/4 cup
salt to taste

Method:

1. Cook rice adding a teaspoon of oil, salt and keep aside.
2. Boil chicken, cut it into small pieces and keep aside.
3. In a wok heat oil, add chopped onion and saute till it becomes soft.
4. Pour the beaten egg to it and scramble nicely.
5. Then add peas, capsicum and shredded chicken into it and saute for 3-5 mins.
6. Now add rice and all powders and cook till the rice gets mixed well.
7. Serve hot with any spicy side dish.

[minisoji]

Chinese Pulao

Ingredients:

1 - carrot
8 to 10 - mushroom - keep whole
5 to 6 - baby corn (keep whole if small or else divide into two lengthwise)
1 ½ cup - cauliflower cut into small
2 onion - cut into 8 pieces
2 capsicum - cut into ½” cubes
2 to 3 - dry red chillies broken into bits & deseeded
10 to 15 flakes - garlic crushed
salt / pepper / pinch of ajinomoto (optional) /vinegar/soya sauce/tomato ketchup/chilli sauce according to taste
cooked rice

Method:

1. Take oil in a Kadai, add red chillies, garlic, baby corns, mushroom, carrot, cauliflower & onion.
2. Cook till it for 5 minutes.
3. Then add pepper, salt, ajinomoto, chilli sauce, tomato sauce, soya sauce & vinegar.
4. Mix and again cook for 2 minutes.
5. Then add capsicum and cook till the vegetables are crisp & not over cooked & sauce coat the veggies.
6. Then add cooked rice & mix it well.
7. Add salt & sauces, pepper if required.

[minisoji]

Chinese Egg Fried Rice

Ingredients

Basmati Rice (2 cups)
French Beans (1/4th lb)
Capsicum (1 or 2 large)
Cabbage
Green peas
Carrot
6 to 8 large eggs
Salt
Pepper
Chilli sauce or hot sauce
Ajinamoto (A salt which can be bought in Indian grocery)
Soysauce

Method:

1. Fry cut french beans, sliced capsicum, sliced carrots, cabbage, green peas in 1 Tbsp of oil with little salt, pepper chilli/hot sauce, soysauce and ajinamoto and keep it aside.

2. In another tbsp of oil break all the eggs into the pan and keep stirring and beating it in a medium flame and add some salt, pepper and some ajinamoto until the egg fries and becomes into small fried egg pieces about 1/2 inch length.
3.

Meanwhile wash the rice and fry it along with already fried vegetables along with some ghee and add 4 cups of water in a medium flame for about 15 min or until the rice is almost cooked. Add the fried egg into rice just before it is cooked and stir it up with a fork and wait till all the water is drained.

4. Bake the rice in the oven at 350o F for about 10 min and add some coriander leaves and serve with chicken in sauce or wet manchooria.

[minisoji]

Chinese Style Noodle

Ingredients:

150 gm Egg Noodle
150 gm boneless Chicken Meat
1/2 a Fish Cake (sliced thinly)(optional)
5 Fish Balls(halved)
100 gm Prawns(with or without shells)
2 cloves Garlic(minced)

Seasoning:

1 tbsp Oyster Sauce
1 tbsp light Soya Sauce
2-3 tbsp thick Soya Sauce
1 cup Chicken stock or plain Water, Salt, Sugar
1 tsp Cornflour (mix with 3 tbsp water

Method:

1. Heat 3 tbsp oil
2. Stir fry garlic until light brown. A
3. Add in chicken meat, prawns ,fish cake and fish balls
4. Stir fry until meat cooks.
5. Add noodles and all the seasoning except the cornflour mixture.
6. Bring to boil and simmer for 3 minutes.
7.Thicken the noodle gravy by adding cornflour mixture
8. Stir one or two time and close the fire.
9. Dish out. Serve hot.

[minisoji]

Shrimp Chow Mein

Ingredients:

1 packet chow mein noodles
500 gms peeled, deveined uncooked shrimps
1 tbsp vegetable oil
1/2 tbsp sesame oil
1 tbsp dry sherry

Stir-fry all vegetables till crisp (approx 3-4 mins) in 1 tbsp oil

2 cups diagonally sliced celery
6 small broccoli florets
1/4 red capsicum, julienne strips
1/4 cup green capsicum, julienne strips
1 small carrot, julienne strips
1/2 cup chopped spring onion

Mix together:

1 tbsp dark soy sauce
1 tbsp oyster sauce
1/4 tsp black pepper powder
Salt as per taste
1 tsp cornflour
1/2 tsp sugar

Method:

1. Cook chow mein noodles as per instruction on packet
2. Drain from water, pass through cold water and drain
3. Separate and cool the noodles
4. Toss with sesame oil, keep aside
5. Heat oil in a wok
6. Add shrimps and saute till opaque from center (approx 1-2 mins)
7. Add the sauce, stir-fry for a minute
8. Add stir-fried vegetables and cook for a minute
9. Add the noodles, mix it well
10. Saute for 2 minutes
11. Serve hot

[minisoji]

Mixed Vegetables

Ingredients:

Baby corn, Cauliflower, Cabbage, Capsicum, baby onion and frozen veg.

Masala:

5-6 Red Tomatoes
Garlic paste (according to your taste)
Ginger paste (according to your taste)
1 tsp Vinegar
2-3 tbsp Tomato Ketchup
1 tbsp Tomato puree
Salt
Black Pepper powder

Method:

1. First of all, boil the all vegetables in the cooker.
2. Then prepare the fresh masala (Tomatoes + Garlic paste + Ginger paste) grind these things in the mixie.
3. Heat the oil in the pan and cook the masala, after 10 minutes add the tomato ketchup, tomato puree and 1 tsp vinegar and 2-3 cups of water, boil.
4. Keep on slow fire and mix some black pepper powder.
5. At the end mix all boiled vegetables. Cook 3-5 min.
6. Serve this veg. with simple or fried rice.