I’ve been wanting to make a special dinner for my fiance and I know that he loves chinese food, but wouldn’t know where to start. So far I think maybe, brown rice and chicken. : /
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Sesame Chicken
3 whole boneless chicken breasts
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch (corn flour)
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It all depends on how sweet you want the sauce; for a sweeter sauce use less vinegar)
1/4 cup cornstarch (corn flour)
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
2 tablespoons toasted sesame seeds
3 1/2 – 4 cups peanut oil for deep-frying
Directions:
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
___________________________
Fried Rice
Serves 3 to 5
Ingredients:
4 cups cold cooked rice
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons canola, corn, or peanut oil
1/2 cup thinly sliced scallions or diced onion
1 teaspoon thick soy sauce*
1 cup fresh peas, parboiled, or thawed frozen peas
1 cup diced carrots, parboiled or thawed frozen carrots
1/2 cup diced cooked ham, chicken, turkey or pork
1 cup fresh bean sprouts
Directions:
Place the rice in a large bowl and use your fingers to break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside.
Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions; they should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate.
Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots, ham, and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve the fried rice immediately.
*Available in Asian markets. You can substitute dark soy sauce, but you will need to add more than 1 teaspoon to get the same dark color.
Fried Rice Nutritional Breakdown per serving (based on 5 servings, and substituting soy sauce for the thick soy sauce): 384 calories (kcal); 15 g Total Fat (23 percent calories from fat); 11 g Protein; 51 g Carbohydrate; 82 mg Cholesterol; 711 mg Sodium; 4g Fiber. At three servings the calorie count per serving climbs to 640, with 38 percent calories from fat, and the sodium count jumps to 1185 mg.
stir fry the chicken and add in some snow peas and maybe a few thin slices of onion for flavor….you know when you stir fry you can throw in anything you like….broccoli or green beans or asparagus…or cashews!…it’s unlimited! go online for Chinese recipes and you’ll be swamped with ideas!
google simple beef curry tried this recipe and its fab i reduced spices as didnt want it too spicey but if it ends up too hot a drop of cream will help
pork fried rice =D
ooh I would do Foo Young, its like an omlette and you can add any meat/ seafood, Chinese stir fry veg.
To give it that authentic Chinese flavour, I would add one drop, because its so strong, of fish oil and 2 drops of sesame oil when you are whisking the eggs.
Or do salmon teryaki with noodles or brown Rice, fry your salmon and add to water to prevent sticking, a little sesame oil, teryaki sauce, chilli and lots of garlic and season. Boil noodles, when salmon cooked, keep warm in a n oven and place noodles in pan where the salmon was and toss the noodles through. Yummy!
chicken, baby sweetcorn, carrots, savoy cabbage, mange tout, ketcap manis ( or soy sauce) bit of chicken stock if you want some extra liquid. just stir fry them all together starting with the chicken then add the carrots mange tout and any other veg u want then the liquids and finally the cabbage( cabbage only takes couple of minutes. then have egg noodles. these are best. either serve them in a bowl on the side or mix them in wiith your other meat and veg. this recipe iss so nice. i cooked it for ma family last night. they alle loved it and an extra bonus – - – ITS ALL HEALTHY!!
p.s u can add bit of chilli powder if u want a bit of a ‘kick’
hope this helps.
My favorite sites for recipes are:
Allrecipes.com
and
Food network
They both have thousand of recipes. You can search categories like Chinese or do searches. You can sign up for free and create a recipe box. so when you find a recipe you like you can add it and when you want to cook it again you can go back to it and find it easily.
Try this:
http://ethnicrecipes.us/chinese/
Really easy to follow recipes.
http://www.kuali.com
http://www.abc.net.au/kyliekwong/
http://www.ming.com/
This is my husband favorite, enjoy!
Kung Pao Chicken
½ cup light corn syrup
½ cup Kikoman teriyaki sauce and marinade
4 tbs white port wine, or any sweet wine
2 tbs cornstarch
4-5 boneless chicken breasts, cut in ½ in strips
3 tbs oil
1-3 tsp crushed red pepper
1 cup honey dry roasted peanuts, no salt
¼ cup green onions, chopped
In a small bowl, sir together corn syrup, teriyaki sauce and wine, set aside. In medium bowl or zip lock bag, add cornstarch and chicken. Mix or shake well to coat.
In large skillet or wok, heat oil over medium high heat. Add red pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium high heat and boil 1 minute. If sauce doesn’t thicken enough, add a little cornstarch mixed with cold water. Garnish with green onions and heat through, but don’t cook. Serve with fried or white rice.
Try Egg Foo Young and Sweet and Sour Pork. There are recipes for them at http://www.recipeomnibus.com
Egg Foo Young is one of my favorites. Easy to make, and quite tasty.