The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever (12 page)
Read The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever Online
Authors: Thomas Kelley
DIRECTIONS:
Place your cut up pork into a medium sized bowl and season the pork with at least 1 Tbsp. of Salt, sugar and soy sauce. Toss thoroughly to coat in your seasoning.
Then mix in your green onions and egg white and toss again to coat thoroughly with your seasoning. Cover your mixing bowl with some plastic wrap and place into your fridge to marinate for at least 1 hour.
After an hour heat up your wok with a touch of your preferred oil over medium to high heat. While your wok and oil are heating up coat your marinated pork with your cornstarch and place into your hot oil for at least 10 minutes or until it begins to turn brown in color. Once browned place onto a plate lined with paper towels.
Pour some more oil into your work and reduce the heat to medium. Once it is hot enough add in your chopped green bell pepper, celery and onions and allow to cook until they are all in tender. Season with a dash of salt and pepper before removing from heat and setting aside.
Next use a large sized saucepan to mix together your water, salt, sugar, vinegar, ketchup and soy sauce together until evenly combined. Bring this mixture to a rolling boil and then stir together with your cooked pork, veggie mixture and pineapples.
Bring your mixture back to a boil and finally mix with your leftover water and cornstarch. Stir your mixture until the sauce has thickened and remove from heat. Serve on top of a bed of rice and enjoy immediately.
Beef Chow Fun
Beef is not often a type of meat that is enjoyed by Chinese food enthusiasts. If you have yet to enjoy a Chinese style beef recipe for yourself then you have certainly got to try out this recipe. Incredibly filling and incredibly tasty, this is one dish you won’t be able to get enough of.
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Makes:
4 to 6 Servings
Total Prep Time:
50 Minutes to 1 Hour and 30 Minutes
INGREDIENTS FOR MEAT:
1 Pound of Steak, Flat Iron and Sliced Thinly
2 Tbsp. of Soy Sauce
1 Egg, Large In Size and White Only
2 tsp. of Sesame Oil
Ingredients for Sauce:
2 Tbsp. of Soy Sauce
1 ½ Tbsp. of Oyster Sauce
2 Tbsp. of Sherry
¼ tsp. of Sugar, White
Remaining Ingredients:
½ Pound of Egg Noodles, Chinese Style
½ Green Bell Pepper, Cut Julienne Style
½ Onion, Yellow In Color, Medium In Size and Sliced Thinly
1 Tbsp. of Bean Paste, Black
1 Tbsp. of Sherry
1 ½ Tbsp. of Peanut Oil
DIRECTIONS:
In a medium sized bowl, combine all of your marinade ingredients together and mix until well blended. Add in your meat, making sure that you toss it to coat. Cover your marinade and refrigerate for at least 30 to 60 minutes.
In a separate bowl, whisk together all of the ingredients for your sauce until they are all well blended and set aside for later use.
Then heat your wok over high heat. Once the oil is hot enough add in your ½ tablespoon peanut oil to coat the pan. Next add in your noodles and make sure to toss gently while toasting until they just begin to turn brown in color. Remove from your pan and set aside.
Next add in your peanut oil to your wok, and bring the heat back up to high. Once it is hot enough add in your garlic and ginger, making sure to cook them for at least 1 minute. Then add in your sherry and black bean paste to your wok, making sure to stir it thoroughly to incorporate the ingredients evenly.
Add in your chopped onions and peppers to your pan next and cook them up for the next 2 minutes. After this time transfer your onion and pepper mixture to another plate and set aside.
Add in your remaining peanut oil to your wok and then add in your marinated meat. Continue to cook, making sure to toss the mixture gently until the meat begins to turn brown in color. Then add in your noodles and vegetables to your wok. Continue cooking your mixture while tossing as it does so.
Add your sauce mixture back into your pan, making sure to coat your ingredients thoroughly in the sauce.
Add your bean sprouts to your mixture right before you serve it. Serve immediately and enjoy.
Asian Style Grilled Chicken
Grilled Chicken is a perfect dish on its own. However, when you give it a classic and tasty Asian style twist to it, this is one dish that will leave you drooling for more. The chicken that this dish yields is not only extremely succulent, but it is extremely juicing, making it one of the grilled chicken recipes that you will not soon forget.
Makes:
4 Pieces of Grilled Chicken
Total Prep Time:
40 Minutes
INGREDIENTS:
¼ Cup of Soy Sauce
4 tsp. of Sesame Oil
2 Tbsp. of Honey
3 Slices of Ginger Root, Fresh
2 Cloves of Garlic, Crushed
4 Pieces of Chicken. Breasts, Skinless, Boneless and Cut Into Halves
DIRECTIONS:
In a small sized microwave-safe bowl, combine your crushed garlic, soy sauce, raw honey, ginger and sesame oil together. Microwave for at least 1 minute and then stir. Microwave again for an addition 30 seconds, making sure to watch it closely to prevent boiling over.
Then place your chicken breasts into a shallow baking dish. Pour your microwaved soy sauce mixture over it and set aside to marinate. Let the meat marinate for at least 15 minutes.
As your meat is marinating preheat a grill to medium to high heat. Once it is hot enough drain the marinade from your chicken into a small sized saucepan. Bring this marinade to a boil before reducing the heat to simmer. Let the meat simmer for at least 5 minutes. Remove from heat and set aside for basting your chicken.
Next lightly grease the grate of your grill with some oil. Place your chicken on the grill. Cook your chicken on your greased grill for at least 6 to 8 minutes per side or until juices of the chicken run clear. Make sure that you baste your chicken frequently with the remaining marinade.
Continue cooking your chicken until the chicken turns golden brown in color. Remove from grill and serve immediately. Enjoy!
Hunan Style Kung Pao Chicken
This is yet another great chicken recipe to try and that I know you will fall in love with. It is incredibly easy to make and thanks to this recipe will taste as if you have just picked it up from your favorite takeout spot.
Makes:
4 Pieces of Chicken
Total Prep Time:
1 Hour
INGREDIENTS:
4 Chicken Breasts, Boneless, Skinless and Cut Into Small Cubes
20 Pieces of Shrimp, Large In Size, Peeled and Deveined
4 tsp. of Soy Sauce
4 tsp. of Rice Wine
2 tsp. of Sesame Oil
1 Tbsp. of Cornstarch
½ Cup of Vegetable Oil, Evenly Divided
4 Cloves of Garlic, Minced
16 red Chili Peppers, Dried and Cut Into Halves
2 tsp. of Szechuan Style Peppercorns, Optional
1 Red Bell Pepper, Sliced Finely
1 Green Bell Pepper, Sliced Finely
¼ Cup of Soy Sauce, Dark
2 Tbsp. of Rice Wine
2 tsp. of Sugar, White
1 Cup of Peanuts, Salted
4 Green Onion, Cut Into Small Pieces
2 Dashes of Sesame Oil, Optional and For Taste
DIRECTIONS:
The first thing that you will want to do is combine your chopped chicken and deveined shrimp in a large sized mixing bowl. Also add in your 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil if you are using it. Sprinkle with some cornstarch and mix until thorough combined. Set aside and allow to marinate for at least 25 minutes.
While the meat is marinating, heat up half of your vegetable oil in a large sized wok over high heat. Once your meat and shrimp has finished marinating stir it into your wok and allow to cook until the chicken is white in color on the outside while still pink on the inside. This should take about 5 minutes. Remove your chicken and wipe the wok clean with a paper towel.
Heat up your remaining vegetable oil over high heat. Add in your garlic and allow to cook for a few seconds or until the garlic begins to turn brown in color. Stir in your dried chile and peppercorns. Let them cook for a few seconds, making sure to stir frequently as they do so until the peppers begin to darken in color.
Next add in your red and green bell peppers, leftover soy sauce, rice wine and white sugar. Bring this mixture to a rolling boil before stirring in your chicken. Allow this mixture to cook until your peppers are almost tender and the chicken is no longer pink on the inside. This should take about 5 minutes or more.
Last stir in your peanuts and green onions until the green onions become limp and soft. Stir in just a few more drops of sesame oil and remove from heat. Serve immediately and enjoy.
Taiwanese Style Three Cup Chicken
If you are looking for a dish that is packed full of protein, than this is certainly the recipe for you. This dish is packed full of succulent and juicing chicken that I know for sure that you won’t be able to get enough of it. For the tastiest results I recommend serving this dish over a bed of rice.
