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kutty_penn · Posted: Wed Mar 12, 2008 1:34 pm Post subject: Nice Chinese Food

_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 1:35 pm Post subject:

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
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 1:37 pm Post subject:

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
Cool

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
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 1:40 pm Post subject:

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
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 1:42 pm Post subject:

Steam Chicken With Black Mushroom

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
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 2:35 pm Post subject:

Spicy Sichuan Chicken Shred (cold dish)

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
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 2:36 pm Post subject:

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
Cool

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
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 2:46 pm Post subject:

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
Cool

Add kales and broccoli with sauce, stir fry well, dish up and serve

Remark
tbsp - table spoon
Optioned requested by Tricia
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 2:49 pm Post subject:

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
Cool

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
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 2:52 pm Post subject:

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
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 2:55 pm Post subject:

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
Cool

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,
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 2:58 pm Post subject:

Bake Prawns With Garlic

Materials
Large Prawns 500 g (10pcs)
Chopped Garlic 3 tbsp
Grated Ginger 1 tbsp
Spring Onion 1 stalk (chopped)

Seasoning
Ginger Juice 1 tbsp
Shaoxing Wine 1 tbsp
Peper 1/4 tbsp
Salt 1/2 tbsp

Sauce
Light Soy Sauce 1 tbsp
Superior Broth 3 tbsp
Sugar 1 tbsp
Cornflour 1/3 tbsp
Sesame Oil & Pepper a little

Steps
1) Clean and wipe dry the prawns, cut into 2 halves
2) Marinate 15 minutes with seasoning, dust the cornflour on the prawns
3) Bush oil to a dish, bake for 1 minutes, put the prawns on, cut side down
4) Bake the prawns for 3 minutes, turn the prawns up-side-down, add sauce
5) Add chopped garlic & grated ginger, bake for 3 minutes
6) Dust the chopped spring onion over the prawns, serve
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 2:59 pm Post subject:

Steam Prawns With Garlic

Materials
Medium Prawns 300 g (15pcs)
Chopped Garlic 3 tbsp
Grated Ginger 1 tbsp
Spring Onion 1 stalk (chopped)

Sauce
Light Soy Sauce 3 tbsp
Pepper a little
Salt a little
Oil 3 tbsp

Steps
1) Clean and wipe dry the prawns, cut into 2 halves (from head to tail)
2) Put the prawn on the large dish in order, cut-side up, add a little salt
3) Dust chopped garlic, grated ginger on the surface of prawns
4) Using a big caldron (Chinese) or steam pot, with hot boiled water
5) Steam the prawns for 8-10 minutes, add pepper and light soy sauce on dish
6) Using another pan, heat the oil then pour over all the prawns
7) Dust the chopped spring onion over the prawns, serve
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 3:02 pm Post subject:

Shrimps With Ham, Bamboo Shoot

Materials
Shell Removed Shrimps 300 g
Ham 2 slices
Canned Bamboo Shoot 120g
Green Bean 10 g
Broad Bean Paste 1 tbsp

Seasoning
Salt 1/4 tbsp
Sesame Oil dash
Pepper some
Egg White 1/2 tbsp
Cornflour 1/2 tbsp

Sauce
Sesame Oil & Pepper dash
Sugar 1/4 tbsp
Salt 1/5 tbsp
Cornflour 1/2 tbsp
Water 3 tbsp

Steps
1) Boil the green beans until cook, take out and soak in cold water
2) Shred the bamboo shoot, wipe dry, then fry in pan without oil, dish up
3) Wash the shrimps, wipe dry and marinate for 10 minutes with seasoning
4) Parboil the marinated shrimps in hot oil, until nearly cooked, dish up
5) Heat wok with 2 tbsp oil, stir fry the ham and bamboo shoot until cooked
6) Add broad bean paste (if you like spicy) until fragrant
7) Add shrimps and green beans, mix will, add sauce and stirring, dish up

Remark
tbsp - table spoon
You can use carrot instead of bamboo shoot
_________________

manie

kutty_penn · Posted: Wed Mar 12, 2008 3:03 pm Post subject:

Fry Crabs With Mashed Garlic & Red Pepper

Materials
Crabs 600 g (2 pcs)
Onion 1/2 pc
Mashed Garlic 1 tbsp
Mashed Garlic Pepper Paste 2 tbsp
Satay Paste 1/2 tbsp
Whisked Eggs 2 pc

Sauce
Tomato Sauce 2 tbsp
Sugar 1 tbsp
Salt 1/4 tbsp
Cornflour 1/3 tbsp
Water 4 tbsp

Steps
1) Cut crabs into pieces, wash and remove dirt & inners, crush the shell
2) Mix crabs with 1/2 tbsp cornflour, parboil in plenty of hot oil, dish up
3) Fry onion, mashed garlic with few oil, add satay paste, stir well
4) Mashed garlic pepper paste then crabs, stir fry for 1 minute, add sauce
5) Add whisked egg, stir fry until cook, dish up
_________________

manie