| Steps
1) Shell off the gingko nuts and boil in hot water for 5 minutes
2) Remove membrane and core, marinate in sugar overnight
3) Soak sago with plenty of water for 30 minutes
4) Boil sago in hot water until colorless, drained by small holes screen
5) Soak sago by cold water, drain dry
6) Heat 5 cups (2 liters) of water, add in gingko nuts and sugar
7) Boil in low heat for 10 minutes, stir gently
8) Add in sago, taste, pour in sauce, stir well then serve Remark
tbsp - table spoon
By the knowledge of Chinese medical, this recipe is good to your eyes, more brightly Glutinous Rice Ball With Red Bean Paste
|
nuo mi ci (Mandarin) | Materials
Glutinous Rice Flour 300 g
Corn Flour 50 g
Sweet Condensed Milk 6 tbsp
Boiled Warm Water 200 ml
Red Bean Paste 400 g
Grinded Coconut 200 ml |
| Steps
1) Mix glutinous rice flour and corn flour in a large bowl
2) Add water and condensed milk, mix well as soft paste roll
3) Pour into pain container and steam in high heat for 15 minutes
4) Cut paste roll into 6 balls while it cool down, press a hole on ball by thumb
5) Steam red bean paste with 1 tbsp of water until soft, let it cool
6) Filled red bean paste into rice ball's hole by a spoon, seal the rice ball
7) Rolling the rice ball gently until the ball is total sealed
8) Roll over on grinded coconut, dish up and serve in cool |
Red Bean Pudding
|
hung dou gao (Mandarin) | Materials
Water Chestnut Flour 60 g
Corn Flour 80 g
Evaporated Milk 100 ml
Coconut Milk 200 ml
Granulated Sugar 15 tbsp
Boiled Hot Water 1000 ml
Canned Red Bean 40 g |
| Steps
1) Dissolve sugar by hot water
2) Mix water chestnut flour, corn flour into a plain square container
3) Add in evaporated milk and coconut milk, then mix them well
4) Pour in the boiling sugar water, stir well until form paste
5) Add in red bean, stir again until red bean in well distribution
6) Chilled by refrigerator while paste is cooled down
7) Cut into small square pieces, dish up and serve Remark
If paste is too thin (not concentrated), boil it in low heat for some minutes, keep stirring
If you have some small size bowl or mould, pour into bowls then freeze, nice looking
It's not easy to control the skill on the hardness and softness which your favorites.
Other options : sweet corn, green bean, sago.....
|
Ginkgo In Orange
|
yin xing cheng (Mandarin) | Materials each person
Fresh Ginkgo 8-10 pcs
Large Size Orange 1 pc
Granulated Sugar 2 tbsp |
| Steps
1) Cut a cover on orange at approx. 1/5 at the top
2) Excavate and empty the orange content, cut the orange content into dices
3) Boil the ginkgoes for 10 minutes, remove shells and membranes
4) Cut each ginkgoes into 2 pieces, remove central stalks
5) Add gingkoes, orange dices and sugar into the orange case
6) Add boiled water in, seal the cover by bamboo teeth picker
7) Put the whole orange case into a fitted bowl, stew 20 minutes by low heat
8) Serve in hot
Chicken
Stir Fry Chicken Shred with Mango
|
xiang mang chao ji liu (Mandarin) | Materials
Mango 1 pc
Green Pepper 1 pc
Red Pepper 1 pc
Spring Onion 1 stalk
Fresh Chicken Meat 150 g
Chopped Garlic 1 tbsp Seasoning
Light Soy Sauce 1 tbsp
Dark Soy Sauce 1 tbsp
Sugar 1/2 tbsp
Corn flour 1 tbsp
Water 1 tbsp
Oil 1 tbsp Sauce
Corn flour 1/2 tbsp
Salt 1/8 tbsp
Sugar 2 tbsp
Katchup 2 tbsp
White Vinegar
Water 5 tbsp |
| Steps
1) Shred the chicken into small and long pieces, marinate with seasoning
2) Shred green & red pepper, mango and spring onion in short stalks
3) Heat the wok with oil, chopped garlic, add the chicken shred
4) Stir fry the chicken shred until cooked, dish up
5) Heat wok again, add oil and stir fry green & red pepper
6) Add the cooked chicken, add sauce, stir and mix well
7) Add the mango, spring onion, stir well, then dish up Remark
tbsp - table spoon
If you don't like Mango, you can instead it by Pineapple |
Fry Chicken Fillets With Mashed Garlic
|
suan yong chao ji liu (Mandarin) | Materials
Fresh Chicken Meat 250 g
Mashed Garlic 1 tbsp
Sliced Button Mushrooms 1/2 can
String Bean or Peas 100 g Sauce
Cornflour 2 tbsp
Water 2 tbsp Seasoning 1
Salt 1/4 tbsp
Cornflour 1/2 tbsp
Oil 1 tbsp Seasoning 2
Sesame oil 1/8 tbsp
Pepper 1/8 tbsp
Salt, sugar 1/4 tbsp
Light soy sauce 1/2 tbsp
Stock soup 1/2 cup |
| Steps
1) Trim the peas / string bean and cut into short stalks
2) Heat the wok with few oil, stir bean / peas gently
3) Add 2 tbsp of water and stir bean / peas until cooked, dish up
4) Shred the chicken into fillet size, marinate for 15 minutes with seasoning (1)
5) Parboil the fillets in hot oil or scald in boiling water until cooked, dish up
6) Heat the wok with 2 tbsp oil, fry the button mushrooms, then add mashed garlic
7) Stir the materials well, add fillets, then seasoning (2), fry for 3 minutes
8) Add bean / peas and sauce, stir fry gently and mix well, dish up with sauce Remark
tbsp - table spoon
Stock soup can make by Chicken Powder, or purchase from supermarket |
Taiwan Style Chicken With 3 Cups Sauce
|
san bei ji (Mandarin) | Materials
Chicken 1 pc (approx. 300 g)
Genger 10 slices
Minced Red Pepper some
Chopped Spring Onion 1 stalk
Sliced Garlic 10 slices Sauce
Black Sesame Oil 1 cup
Light Soy Sauce 1 cup
Rice Wine 1 cup
Sugar 2 tbsp |
| Steps
1) Wash the chicken and remove all inner organs, cut into small pieces
2) Heat the wok, pour in the black sesame oil, boil in high heat
3) Add ginger, garlic, spring onion and red pepper while oil heat
4) Pour the chicken and stir fry well, add light soy sauce, stir fry well
5) Add rice wine and sugar, stir fry well, cover the lid
6) Cook in middle heat until liquid almost dry, dish up and serve Remark
tbsp - table spoon
Cup volumn approx. 200 ml
You can use a medium side clay pot to cook this food, it's better |
Steam Chicken With Black Mushroom
|
siang gu zheng hua ji (Mandarin) | Materials
Chicken leg 2 pcs
Small Dry Black Mushroom 8 pcs
Spring Onion 3 stalks
Shredded Sliced ginger 2 slices Sauce
Light Soy Sauce 2 tbsp
Rice Wine 1 tbsp
Sugar & Salt 1 tbsp each
Cornflour some |
| Steps
1) Wash the chicken leg and cut into small pieces, marinate with sauce
2) Soak the dry black mushrooms, cut the stalk away stalks
3) Cut spring onion into short stalk, mix all the materials
4) Put into a flat bottom dish, steam 15 minutes in high heat, by a steam case
5) serve Remark
tbsp - table spoon
Steam case is not easy to purchase, and it is not necessary to use
Use chicken middle wings are okey, but not use the whole big fat chicken |
Spicy Sichuan Chicken Shred (cold dish)
|
si chuan bang bang ji (Mandarin) | Materials
Chicken Meat 350 g
Spring Onion 1 stalk Sauce
Fine Peanut Butter 4 tbsp
Sesame Oil 1 tbsp
Red Chili Oil 2 tbsp
Sugar 2 tbsp
Cayenne Pepper Powder 1/3 tbsp
White Vinegar 1/4 tbsp
Light Soy Sauce 5 tbsp |
| Steps
1) Wash chicken meat, boil in hot water for 15 minutes until fully cooked, cool it
2) Use a wooded stick hit on chicken meat gently until chicken meat tendered
3) Tear the chicken meat into shreds, put on the dish surface, keep cool
4) Shred the spring onion and put on the dish, surrounding the chicken meat
5) Mix the sauce well, pour on chicken meat surface when serving Remark
tbsp - table spoon
If you don't like the taste of Cayenne, just not to use |
Fried Chicken Wrapped In Paper
|
zhi bao ji (Mandarin) | Materials
Fresh Chicken Meat 450 g
Dry Black Mushrooms 4 pcs
Spring Onion 1 stalk
Tianjin Preserved Vegetable some
Shredded Ginger some
Cellophane 2 sheets Seasoning
Salt 1 tbsp
Yellow Wine 2 tbsp
Pepper & Sesame Oil some
Sugar 1/2 tbsp |
| Steps
1) Wash chicken meat, cut into small bite size, marinate with seasoning
2) Soak Tianjin preserved vegetable 5 minutes, squeeze out water
3) Soak dry black mushrooms until fully soft, shred into small slices
4) Cut the paper into squares, approx. 150 x 150 mm, coating one side with oil
5) Put 2 pcs of chickens & Tianjin preserved vegetable on paper with seasoning
6) Then add some shredded black mushrooms, spring onion and ginger on
7) Wrap the paper up into rectangular, stapled the paper margin
8) Heat plenty of oil, then turn into middle heat
9) Deep fry wrapped chicken for 5 minutes
10) Dish up with paper, remove staples and serve Remark
tbsp - table spoon
Tianjin Preserved vegetable purchased in Chinese Dry Food Shop |
Fry Sesame Chicken
|
zhi ma ji (Mandarin) | Materials
Fresh Chicken Meat 250 g
White Bread 4 pcs
Mashed Onion 4 tbsp
Fried Sesame some Sauce
Salad Dressing 4-5 tbsp
Minced Celery 2 tbsp
Minced Onion 1 tbsp Seasoning
Egg 1 pc
Sugar 1/2 tbsp
Salt 1 tbsp
Cornflour 1 tbsp
Pepper some
Sesame Oil some |
| Steps
1) Mix salad dressing with minced celery and onion, serve in saucer
2) Cut bread into circle shape in 30mm diameter by cutter
3) Minced chicken meat, and marinated with seasoning
4) Stir fry onion until fragrant, dish up and add into chicken, mix well
5) Spread chicken on bread, coated with sesame
6) Heat plenty of oil, deep fry chicken in middle heat until golden
7) Dish up, serve with salad sauce Remark
tbsp - table spoon |
Drunk Chicken (cold dish)
|
jiu ji (Mandarin) | Materials
Fresh Chicken 1 pc (1.5 kg)
Coarse Salt 1 tbsp Seasoning
Chicken Sauce 200 ml (made by steps 2-4)
Water 250 ml
Sugar 1 tbsp
Shao Xing Wine 300 ml |
| Steps
1) Clean chicken, rub chicken by coarse salt for 4 hrs, outside and inner
2) Steam chicken inside breast, upward for 15 minutes
3) Turn over to other side, steam for 10 minutes
4) Chop chicken into 4 parts, save chicken sauce for seasoning
5) Boil the seasoning, pour into a big deep plate and soak the chicken
6) Chill the chicken with sauce into refrigerator for 6 hours
7) Remove the fatty on chicken, chop into small pieces then serve Remark
tbsp - table spoon
Sprinkle some sesame oil on when serve |
Chicken Wine in Clay Pot
|
jui ji gou (Mandarin) | Materials
Fresh Chicken 1/2 pc (500 g)
Chinese Chicken Soup Pack
Ginger 2 slices
Red Jujubes 6 pcs
Shao Xing Wine 300 ml
Water 1000 ml
Salt 1 tbsp Tool
Medium size clay pot
Portable gas boiler |
| Steps
1) Clean chicken with hot water, chop into bite-size cubes
2) Heat the clay pot with Water, Shao Xing Wine and gingers
3) Add Chinese chicken soup pack and red jujubes when liquid is boiled
4) Turn in low heat and cover pot lid, cook for 30 minutes
5) Sprinkle salt into soup, pour in chicken cubes
6) Boil for 10 minutes, serve with portable boiler in low heat Remark
tbsp - table spoon
Chinese chicken soup pack can be purchased in any Chinese medicine shop..
Very good to health, for the weak people either male or female..
Specially good to new mother !!!
Don't waste the soup....it's very good taste !!!
Winter recipe.... |
Stir Fry Chicken Fillet With Broccoli
|
si lan hua ji liu (Mandarin) | Materials
Fresh Chicken Breast 200 g
Broccoli 150 g
Kale Stalks 5 stalks
Sliced Garlic 3 pcs
Carrot some (cut into shapes) Seasoning
Chicken Powder 1 tbsp
Cornflour 1 tbsp
Salt 1/2 tbsp
Shaoxing Wine 1 tbsp
Egg White 1 tbsp Sauce
Chicken Powder 1 tbsp
Light Soy Sauce 1 tbsp
Sugar 1/2 tbsp
Salt 1/2 tbsp
Shaoxing Wine 1 tbsp
Water 3 tbsp |
| Steps
1) Cut chicken breast into fillets, marinate 30 minutes with seasoning
2) Parboil chicken fillets in hot oil for a 1 minute, drain and dish up
3) Cut kale stalks into short sections, cross at both ends
4) Cut broccoli into small pieces, scald with hot oil water, dish up
5) Heat wok with 3 tbsp of oil, add kale stalks , carrot and broccoli
6) Add sauce, stir fry for until materials soft, dish up with sauce
7) Heat wok again with 2 tbsp of oil and garlic, add chicken fillets
8) Add kales and broccoli with sauce, stir fry well, dish up and serve Remark
tbsp - table spoon
Optioned requested by Tricia |
Fried Chicken
With Preserved Black Beans
|
dou si ji (Mandarin) | Materials
Chicken 1/2 piece 450 g
Green and Red Pepper each 1 pc
Preserved Black Bean 2 tbsp
Spring Onion 1 stalk
Garlic 6 braids
Egg 1 pc
Shao Xing Wine 1 tbsp Seasoning
Chicken Powder 1/2 tbsp
Corn flour 1 tbsp
Salt and Sugar each 1/4 tbsp
Light Soy Sauce 2 tbsp
Water 4 tbsp |
| Steps
1) Cut chicken into small bite pieces, chop green and red pepper
2) Cut spring onion into short stalks, press garlic braids
3) Whisk egg, add chicken chunks and 2 tbsp of light soy sauce
4) Add 1 tbsp of corn flour and some pepper, mix well
5) Heat wok with plenty of oil, deep fry chicken chunks until golden, dish up
6) Heat wok with 2 tbsp of oil, add garlic, green and red pepper, stir fry
7) Add preserved beans, stir fry again, then add chicken, stir fry well
8) Pour in seasoning, add wine finally, dish up and serve Remark
tbsp - table spoon
You can serve this with a hot iron plate
Preserved beans can be purchased in Chinese Dry Food Shop
Optioned recipes requested by Suzanna |
Braised Chicken With Chestnuts
|
lu zi wen ji (Mandarin) | Materials
Chicken 1/2 piece 450 g
Chestnut 300 g
Spring Onion 2 stalks
Ginger 4 slices
Shaoxing Wine 2 tbsp
Sauce
Light Soy Sauce 1 tbsp
Dark Soy Sauce 3 tbsp
Sugar 1/2 tbsp
Salt 1/2 tbsp
Water 200 ml |
| Steps
1) Wash chicken then wipe dry, cut into medium bite pieces
2) Chop spring onion into short stalks
3) Remove shells of chestnuts, boil in hot water for 3 minutes, remove membrane
4) Heat wok with 2 tbsp of oil, add in ginger and spring onion, then shaoxing wine
5) Add in Chicken, stir fry well, pour in sauce, turn in low heat when boiled
6) When chicken turn soft and half tender, add in chestnuts, stir braise
7) Keep in low heat, braise the chicken until sauce almost dry, dish up and serve Remark
tbsp - table spoon |
Steamed Chicken In Beijing Style Sauce
|
bei jing jiang ji (Mandarin) | Materials
Chicken 1000 g
Spring Onion 5 stalks
Red Pepper 1 pc
Shaoxing Wine 4 tbsp
Sauce
Light Soy Sauce 2 tbsp
Dark Soy Sauce 1 tbsp
Oyster Sauce 3 tbsp
Sugar 1 tbsp
Salt 1/2 tbsp
Corn Flour 1/2 tbsp
Water 150 ml |
| Steps
1) Wash and wipe dry chicken, brush Shaoxing wine over whole surface
2) Marinate chicken for 25 minutes, steam the chicken for 25 minutes in high heat
3) During steaming chicken, remove red pepper seeds and shred, also spring onion
4) Chop steamed chicken into bite size, place onto a plate in order
5) Put shredded red pepper and spring onion on chicken's surface
6) Heat wok, add in sauce and cook until boil, pour onto the chicken
7) Heat 4 tbsp of oil by wok, pour hot oil onto chicken's surface, serve Remark
tbsp - table spoon
If you can purchase Chinese herbs wine "Wujiapi" , you can try another taste of sauce....
Any kind of Chinese wine is okay, but it must be have red colour.
Please note :
~ chop the chicken in hot after fully steam cooked, but not chop it before steam....
~ if you chop the chicken before steaming, chicken will turn dry and hard......
~ The steps 4-7 need very fast action, to keep serve in hot......
~ Be careful when you are chopping the chicken, and remember to put on a grove..... |
Fried Chicken With
Chinese White Bean Curd Cheese
|
ja fu ru ji (Mandarin) | Materials
Chicken 1/2 pc 400 g
Spring Onion 1 stalks
Red Pepper 1 pc
White Bean Curd Cheese 3 cubes
Seasoning
Sugar 1 tbsp
Shaoxing Wine 2 tbsp
Pepper some |
| Steps
1) Wash and wipe dry chicken, chop into bite size cubes
2) Mash white bean curd cheese, add in seasoning and mix well
3) Marinate the chicken cubes with bean curd cheese paste for 10 minutes
4) Shred red pepper, chop spring onion into short stalks
5) Sprinkle some corn flour on chicken and mix well
6) Heat wok with plenty of oil, put chicken cubes into hot oil
7) Deep fry chicken until turn into golden, dish up and wipe dry the oil
8) Heat wok again with 1 tbsp of oil, add in red pepper and spring onion
9) Stir fry few seconds, pour in fried chicken cubes
10) Sprinkle some Shaoxing wine, stir fry and mix well, dish up and serve Remark
tbsp - table spoon
White Bean Curd Cheese can be purchased in Chinese dry-food store....
This cuisine is usually made by red bean curd cheese, but I tried this, taste good...... |
Fried Sliced Chicken
With Shaoxing Wine Sauce
|
hua diao ji pian (Mandarin) | Materials
Chicken Meat 250 g
Spring Onion 1 stalks (choped)
Ginger 2 slices Seasoning
Salt 1/2 tbsp
Light Soy Sauce 1 tbsp
Sesame Oil some
Corn Flour some Sauce
Salt 1/3 tbsp
Sugar 2 tbsp
Shaoxing Wine 6-10 tbsp
Chicken Stock 10 tbsp
Corn Flour 1/2 tbsp |
| Steps
1) Wash and wipe dry chicken meat, slice and marinate with seasoning
2) Heat wok with 4 tbsp of oil, parboil the chicken slices in high heat for 1 minutes
3) Heat wok again with 1 tbsp of oil, add in ginger and spring onion
4) Add in sauce, cook until sauce is boiled, add in chicken slices
5) Stir cook until sauce boil again, dish up and serve Remark
tbsp - table spoon
It's very simple cuisine,
~ you can add in some green vegetable such as kale, celery ....
~ or some red and green pepper, or pea....
If you do not accept the deep smell and taste of |
Special
Yangzhou Style Fry Rice
|
yang zhou chao feng (Mandarin) | Materials serving to 4 persons
Rice 4 bowl
Ham 50 g
Minced Chicken Meat 100 g
Small Size Shrimps 150 g
Dry Dark Mushrooms 4 pcs
Green Bean some
Spring Onion 2 stalks
Egg 3 pcs Seasoning
Light Soy Sauce 5 tbsp
Oyster Sauce 2 tbsp
Salt 1/2 tbsp
Pepper dash |
| Steps
1) Soak dry dark mushrooms, shred into small dices, shred ham in same size
2) Remove shell and heads of shrimps, clean out the inner organ
3) Parboil the shrimps in hot oil for 1 minute, dish up for use
4) Whisk the egg with a little salt, shred the spring onion into small pieces
5) Heat wok with 2 tbsp of oil, pour whisked egg
6) Stir fry the egg with wooden chopstick quickly until cook and minced, dish up
7) Heat wok again with 4 tbsp oil in high heat, add shredded mushroom, stir fry
8) Add mince ham and chicken meat, stir fry with middle heat
9) Add seasoning then, stir fry in high heat, dish up with sauce
10) Clean wok, heat again with 8 tbsp of oil, pour spring onion, add rice
11) Stir fry the rice by middle heat, add some salt, fry the rice until rice separated
12) Pour in material (step 9), shrimps, green bean and egg
13) Stir fry until all materials mix well, dish up and serve Remark
tbsp - table spoon
Bowl - normal size of Chinese Home usage, approx. 250ml each
Rice to be used must be cool and dry, better be used after 4 hour from cooked
Chicken meat or BBQ pork (ca xao) can be instead by pork, used by convenience of any
It's looked complicated, but in fact it is easy to make, and taste good |
Daliang Style Fry Fresh Milk
|
da liang chao xian nai (Mandarin) | Materials
Egg White 3/4 cup
Fresh Milk 2/3 cup
Small Shrimps Without Shell 100 g
Minced Ham 2 tbsp
Olive Nut 40 g
Mashed Rice Vermicelli 2 tbsp Seasoning
pepper some
Salt 1/2 tbsp |
| Steps
1) Parboil the olive nut in low heat until fragrant, take out and wipe dry from oil
2) Parboil the rice Vermicelli in hot oil until crispy, take out and wipe dry from oil
3) Put the dried rice vermicelli on surface of the dish
4) Wash and dry up the shrimps, add 1/2 tbsp of cornflour and mix well
5) Deeply fry the shrimps in hot oil until cooked, take out and wipe dry from oil
6) Whisk egg white with seasoning, add ham and shrimps, whisk again
7) Mix fresh milk with 1 tbsp of cornflour
8) Heat wok with 8 tbsp of oil on full surface, add milk and cook until sticky
9) Add egg white, stir fry until heap up, place on the surface of rice vermicelli
10) Sprinkle the parboiled olive nut on the surface of milk, and serve Remark
tbsp - table spoon
It's looked complicated, but it's taste is very good |
Dim Sum :
Steam Rice Noodle Roll W/ Shrimps
|
niu rou chang fen (Mandarin) | Materials
Shrimps without shell 200 g
Rice Noodle Sheet 4 pieces
Spring Onion 2 stalks
Chinese Parsley some Seasoning 1
Egg White 1 pc
Salt / sugar / pepper some
Cornflour 1/3 tbsp Seasoning 2
Oyster Sauce 5 tbsp
Chicken Stock 100 ml
Sugar / Cornflour 1 tbsp
Pepper / Sesame Oil some |
| Steps
1) Wash and wipe dry of shrimp, marinate with seasoning (1)
2) Heat the wok, cook seasoning (2) until boil, keep heat
3) Cut the rice noodle sheet into 10x20 cm in size
4) Put marinated shrimp on surface of noodle sheet, roll into long strip
5) Steam the rice noodle roll for 8-10 minutes, sprinkle parsley
6) Add cooked seasoning (2) of step 2, serve Remark
tbsp - table spoon
Rice noodle sheet purchased from shop in China Town
Shrimps can be instead by minced beef or
shredded BBQ pork (ca xao), or scallop, as you like |
Dim Sum :
Fry Turnip Cake
|
lou bo bing (Mandarin) | Materials
Radish 500 g
Flour 500 g
Dry Shrimps 50 g
Pork Oil 50 ml
Spring Onion 1 stalk
Ginger 2 slices Seasoning
Salt 1/2 tbsp
Pepper some |
| Steps
1) Clean and shredded radish, boiled in low hot water until soft, wipe dry
2) Soak the dry shrimps, then mince it, and mince the spring onion, ginger
3) Heat the wok, stir fry the shredded radish and minced materials with seasoning
4) Add pork oil and water to flour, mix with pressure to become dough, press plain
5) Cut dough into small piece, add materials of step 3, cover and press as a cake
6) Heat wok with oil, fry the cake both sizes until golden, serve
or : Put the cakes into a baker, bake for 3 minutes in middle heat to golden, serve Remark
tbsp - table spoon
Pork oil is better to taste, but peanut oil is okey
Cake fried with some oil is better than by baker, sprinkle some black sesame |
|
Rice Gruel :
Black Mushrooms & Shredded Pork |
|
xiang gu shou rou zhou (Mandarin) | Materials
Rice 100 ml
Black Mushrooms 4 pcs
Shredded Lean Pork 120 g
Chinese Parsley some
Chicken Stock 5 tbsp Sauce
Salt 1/2 tbsp
Pepper some
Pepper powder some
Sesame Oil 1/4 tbsp |
| Steps
1) Soak the clean rice for 30 minutes with approx. 300 ml of water
2) Add chicken stock then boil in low heat, stir gently until gruel
3) Soak black mushrooms, remove stalks and shred
4) Heat wok with oil, stir fry shredded mushrooms and pork until cooked
5) Add sauce, take out and pour into the gruel, stir well
6) Add chopped Chinese parsley, serve Remark
tbsp - table spoon
Rice gruel can be made with any other meat such as beef, fish, scallop.....etc
If you don't made this with any other material, you can use soy milk to replace chicken stock. |
Rice In Hot Pot :
Black Mushrooms Chicken
|
bei gu hua ji bao feng (Mandarin) | Materials
for 2 persons
Rice 250 ml
Small Black Mushrooms 6-8 pcs
Fresh Chicken Mid-Wings 5 pcs Seasoning
Salt 1/2 tbsp
Oyster Sauce 3 tbsp
Light Soy Sauce 1 tbsp
Sugar 1/3 tbsp
Shredded Ginger few Sauce
Sugar 1/2 tbsp
Light Soy Sauce 2 tbsp
Dark Soy Sauce 1 tbsp
Boiled Water 2 tbsp
Sesame Oil 1/2 tbsp
Pork oil 1/2 tbsp Tool
450ml small clay pot |
| Steps
1) Soak the clean rice for at least 1 hrs with approx. 400 ml of water inside pot
2) Soak dry black mushrooms until soft
3) Remove stalks and cut into 2 half, steam for 2 minutes
4) Clean chicken middle wings, cut into 2 half
5) Marinate with mushrooms and seasoning
6) Pour out exist water of pot until 1cm over to rice level
7) Cook rice by the pot by middle heat to almost dry
8) Add marinated chicken wings with all sauced liquid on rice surface
6) Cover lid and cook in low heat, stop fire when there is "burnt" smelling
7) Add sauce then cover lid for 2-3 minutes, serve with hot pot Remark
tbsp - table spoon
This recipe is specially requested by Chris from England,
that he had tried once when he visited Hong Kong last winter,
which was cooked by a small road-side restaurant, he felt very nice !
This is better served in cold winter time.....if you have Chinese Meat Sausage, add one !!
If you don't like pork oil, just used cooked peanut oil, but pork oil taste better. |
Hot Pot :
Lamb Cubes in Soup
|
sha guo yang rou (Mandarin) | Materials
Lamb 600 g
Senior Ginger 6 slices
Turnip 400 g
Red Jujubes 8 pcs
Rice Wine 200 ml
Salt 1 tbsp
Spring Onion sections 1 stalk Tool
Medium size clay pot |
| Steps
1) Chop lamb in small cubes, clean with hot water, wipe dry
2) Peel and clean turnip, shop into same size in small cubes
3) Heat clay pot with 3 tbsp of oil, add ginger slices
4) Pour in lamb cubes when oil is hot, then add salt and stir fry
5) Pour in rice wine and cook for 10 minutes, add water to 80% full
6) Turn into low heat, cover lid to cook for 20 minutes
7) Add turnip cubes, red jujubes, keep cooking until soft
8) Sprinkle spring onion sections, serve in hot Remark
tbsp - table spoon
If you like spicy hot, you can add shredded red pepper to instead the red jujubes. |
Crispy Spring Roll
|
zha chun juan (Mandarin) | Materials
Dry Black Mushroom 4 pcs
Chicken Meat 200 g (lean-fat Pork)
Canned Bamboo Shoots 100 g
Chives 50 g
Egg 1 pc
Spring Roll Sheet 10 sheets Seasoning 1
Light Soy Sauce 1 tbsp
Cornflour 1 tbsp
Oil 1/2 tbsp Seasoning 2
Light Soy Sauce 1 tbsp
Oyster Sauce 2 tbsp
Sugar 1 tbsp
Salt 1/2 tbsp
Water 2 tbsp Sauce
Cornflour 1 tbsp
Water 2 tbsp |
| Steps
1) Soak dry black mushroom, remove stalks and shred
2) Cut bamboo shoots and chives into short sections
3) Shred chicken meat, add seasoning 1 and marinate for 15 minutes
4) Heat wok with 2 tbsp of oil, stir fry all shredded materials
5) Add seasoning 2 and stir fry well, pour in sauce
6) Stir fry until dry, dish up and whisk the egg well
7) Put one spring roll sheet on flat surface, as a rhomb
8) Add some fried material on center and make it into a long shape
9) Pack the sheet from the bottom corner to the central, cover all materials
10) Then left and right, roll the packed materials "upwards" until well rolled
11) Stuck the upper edge by whisked egg, finish packing steps
12) Heat wok with plenty of oil, pour in packed rolls when oil is warm
13) Stir the frying rolls until oil is fully heat, turn in mid-heat
14) When rolls turn into golden or light brown, dish up and serve Remark
tbsp - table spoon
Spring roll sheets can be purchased in Chinese dry food shop.
If you don't like chicken, you can consider Mashed fat-lean pork.
If you are vegetarian, you can drop the meat, and add shredded carrot, celery, green pepper, etc.
You can use the oven to make these food,
brush some oil on surface, then baked for 10-15 minutes (200 watt),
until upper side of rolls is golden, turn over and keep baking for more 5 minutes.
You can make more rolls, keep rolls by frozen and just fry them as serve.
Special requested by Anita Bautsch from Seattle Washington |
Crispy Beancurd Shim Roll
|
zha fu pi juan (Mandarin) | Materials
Shelled Shrimps 300g
Cod 300g
Dry Black Mushroom 4 pcs
Mashed Fat-lean Pork 400g
Mashed Ginger 1 tbs
Shredded Carrot 2 tbsp
Chopped Spring Onion 1 stalks
Soft Beancurd Shim sheets 5 sheets
Egg 1 pc Seasoning
Light Soy Sauce 1 tbsp
Salt 1 tbsp
Shaoxing Wine 1/2 tbs
Pepper 1/3 tbsp
Cornflour 1 tbsp
Oil 1/2 tbsp |
| Steps
1) Soak dry black mushroom, remove stalks and mince
2) Remove bone of the cod, cut and mash into paste form
3) Add shell shrimps, all chopped spring onion, shredded black mushroom
4) Add mashed fat-lean pork and ginger, shredded carrot, then stir well
5) Pour in seasoning and 2 tbsp of water, marinate for 15 minutes
6) Heat wok with 2 tbsp of oil, stir fry all until materials cooked and dry
7) Dish up and whisk the egg well, cut beancurd into square 18x18 cm
8) Put one small beancurd shim on flat surface, as a rhomb
9) Add some fried material on center and make it into a long shape
10) Pack the shim from the bottom corner to the central, cover all materials
11) Then left and right, roll the packed materials "upwards" until well rolled
12) Stuck the upper edge by whisked egg, finish packing steps
13) Heat wok with plenty of oil, pour in packed rolls when oil is hot
14) Stir the frying rolls until rolls turn into golden, dish up and serve Remark
tbsp - table spoon
Beancurd Shim sheets can be purchased in any Chinese dry food shop.
If you don't like chicken, you can consider Mashed fat-lean pork.
You can use the oven to make these food, but deep fry is better...
brush some oil on roll surface, then baked for 10-15 minutes (200 watt),
until upper side of rolls is golden, turn over and keep baking for more 5 minutes.
You can make more rolls, keep rolls by frozen and just fry them as serve. |
Fried Noodle With Shrimps
|
xia yin cao mien (Mandarin) | Materials for 4 persons
Guangdong Fried Noodle 500 g
Shelled Shrimps 300 g
Celery 1 stalk
Dry Black Fungus 15 g Seasoning 1
Salt 1 tbsp
Oil 2 tbsp Seasoning 2
Salt 1/3 tbsp
Shaoxing Wine 2 tbsp
Corn Flour 1 tbsp Seasoning 3
Stock 2 cups
Salt and sugar each 1/3 tbsp
Light Soy Sauce 2 tbsp
Corn Flour 1 tbsp |
| Steps
1) Soak the Guangdong fried noodle by hot water until soft, stir into dispersed
2) Drain, soak for 5 minutes by cold water, then make it dry
3) Add seasoning 1, stir well by hands
4) Clean and soak shrimps by salt water for 30 minutes
5) Drain shrimps and add seasoning 2, marinate for 15 minutes
6) Chop celery into small pieces
7) Soaked the dry Black Fungus until soft, tear into small pieces
8) Heat wok with 5 tbsp of oil, stir fry the noodle with wood chopsticks
9) Turn in middle heat and stir fry well until noodle turn into golden
10) Dish up noodle into 4 sets,
11) Add 2 tbsp of oil to wok, stir fry shrimps in middle heat, dish up
12) Add Chopped celery and black fungus, pour in seasoning 3
13) Add fried shrimps when sauce is boiled, pour over noodle, serve Remark
tbsp - table spoon
Shrimps can be replaced by sliced Pork or chopped Rips,
just change materials of :
green and red chili (chopped) replace black fungus and celery,
then, add some minced preserved black beans,
do the same way as above mentioned except step 4.
Otherwise, you can make a choice of Beef with Black Pepper / Onion / Green Chili....
This recipes requested by MARK TYLER from Texas |
Stir Fried Rice Ribbon Noodle
|
cao he fen (Mandarin) | Materials for 2 persons
Rice Noodle Sheet 500 g
Shrimps meat 100 g
Lean Pork 100 g
Bean Sprouts 100 g
Eggs 2 pcs
Spring Onion 3 stalks Seasoning 1
Light Soy Sauce 1/2 tbsp
Sugar 1/2 tbsp
Oil 1 tbsp Seasoning 2
Light Soy Sauce 1 tbsp
Dark Soy Sauce 3 tbsp
Water 1 tbsp |
| Steps
1) Shred the rice noodle into ribbon shape, stir loosen by hands
2) Slice lean pork, marinate with seasoning (1)
3) Clean shrimp meat, wipe dry, cut spring onion into short stalks
4) Heat wok with 2 tbsp of oil, stir fry pork and shrimps, dish up and drain dry
5) Heat wok with 2 tbsp of oil, stir fry bean sprouts, dish up and drain dry
6) Heat wok with 2 tbsp of oil, stir fry eggs, , dish up and drain dry
7) Heat wok with 3 tbsp of oil, add in bean sprout and rice noodle, stir fry well
8) Add seasoning (2), stir fry well within 1 minutes, rice noodle in deep colour
9) Pour in pork, shrimps and spring onion, stir fry and mix, dish up Remark
tbsp - table spoon
If you cannot purchase the rice noodle sheet, just consider dry ribbon rice noodle is okay.
Soak the dry rice noodle for 20 minutes by cool water.
Keep the rice noodle wet by fast stirring fry and high heat, of it will be stunk.
You can use beef, mushroom to instead of pork & shrimps, or only using eggs.
Optioned, Hong Kong Style :
Heat wok with 3 tbsp of oil, stir fry the rice noodle and bean sprout, dish up
Chop ribs or pork into dices, green and red pepper into small pieces
Marinate rib dices with seasoning (1)
Heat woks with 3 tbsp of oil, stir fry rib dices until cooked.
Add in seasoning (2), salt black bean, stir fry sauce until boiled, add in chopped peppers.
- Keep stirring fry until sauce boiled, pour cover onto the fried rice noodle, serve.
- Keep stirring fry until sauce boiled, pour in rice noodle, stir well, dish up and serve |
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