Chinese cuisine and recipes

Pork Dumplings 

 

"These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds

Original recipe makes 100 dumplings

   100 (3.5 inch square) wonton wrappers

1 3/4 pounds ground pork

    1 tablespoon minced fresh ginger root

    4 cloves garlic, minced

    2 tablespoons thinly sliced green onion

4 tablespoons soy sauce

3 tablespoons sesame oil

1 egg, beaten

5 cups finely shredded Chinese cabbage

Directions

 In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed

Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling.

To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately

Kung Pao Chicken

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy! "

Ingredients

Original recipe makes 4 servings

pound skinless, boneless chicken breast halves - cut into chunks

     2 tablespoons white wine

     2 tablespoons soy sauce

     2 tablespoons sesame oil, divided

     2 tablespoons cornstarch, dissolved in 2 tablespoons water

     1 ounce hot chile paste

     1 teaspoon distilled white vinegar

     2 teaspoons brown sugar

     4 green onions, chopped

     1 tablespoon chopped garlic

     1 (8 ounce) can water chestnuts      4 ounces chopped peanuts

Directions

 To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens

 Chinese Lion's Head Soup

 

This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.

Ingredients

  pound ground pork1

    1 egg

    1 tablespoon cornstarch

    2 teaspoons sesame oil

    1 tablespoon minced fresh ginger root

    1/4 teaspoon monosodium glutamate (MSG) (optional)

    1 teaspoon salt

    2 green onions, chopped and divided

    1 tablespoon vegetable oil

    1 head napa cabbage, cored and cut into chunks

    2 cups low-sodium chicken broth

    2 cups water, or as needed

    1 tablespoon soy sauce

    2 teaspoons sesame oil

Directions

Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.

Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.

Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil

Green Onion Cakes

 

An excellent and simple recipe, these will make some delicious green onion cakes that are addictive and are just as good, if not better, than the store bought ones

Ingredients

cups bread flour3

     1 1/4 cups boiling water

     2 tablespoons vegetable oil

     salt and pepper to taste

     1 bunch green onions, finely chopped

     2 teaspoons vegetable oil

Directions

Use a fork to mix flour and boiling water in a large bowl.

Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes

Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style, and pinch open ends together to form a circle. Roll each circle flat to 1/4 inch.
Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side

Chicken and Asparagus

This chicken and asparagus stir-fry recipe was submitted by Doug, who writes that it goes very nicely with potstickers and Thai rice. Thai chili paste and fish sauce are available in Asian markets or stores that sell ingredients used in Southeast Asian cooking.

Asparagus Salad
Stir-fry Asparagus
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

1 tsp Thai red chile paste *
    1 tsp fish sauce *
    1 tablespoon black bean sauce
    1 tablespoon oyster sauce
    1/4 cup chicken stock
    6 ounces chicken breast, cut into 1 inch pieces
    Cornstarch, as needed
    2 cloves garlic, minced
    1 chunk of ginger (about 1-inch thick), peeled & minced
    1 - 2 Serrano peppers, seeds removed and minced, WASH hands thoroughly
    8 ounces asparagus, trimmed and cut into 1 inch pieces (reserve tips)
    1 medium red bell pepper, seeded and sliced ​​into pieces the same size
    2 scallions (green onions, spring onions), chopped into 1-inch pieces
    Sesame oil, to taste
    Peanut oil for deep-frying and stir-frying

Preparation:

Mix the red chile paste in with the fish sauce, black bean sauce, oyster sauce, and chicken stock. Set aside.Dredge chicken pieces in corn starch, and deep fry in a small amount of peanut oil, remove when brown, and set aside. Put garlic, ginger, and Serrano peppers in a clean wok, in a small amount of peanut oil, and cook until fragrant. Add the asparagus pieces, saving tips for later.Stir fry and add the red pepper. Continue to stir fry, then add the chile paste, bean sauce, and oyster sauce mixture. Add the cooked chicken and cook for about 1 minute, then add the reserved asparagus tips.If desired, add 1 teaspoon cornstarch mixed in 1 teaspoon water to thicken mixture. Add the scallions, sprinkle with sesame oil, and serve. Serves 3 to 4 as part of a multicourse meal.Add the scallions, sprinkle with sesame oil, and serve.* Thai chili paste and fish sauce are available in Asian markets or stores that sell ingredients used in Southeast Asian cooking

Beggar's Chicken 
Serves 4

Ingredients

1 2 1/2 - 3 pound fryer chicken
    2 teaspoons salt
    1 teaspoon ginger juice
    4 tablespoons oil
    1 scallion (green onion, spring onion), chopped fine
    4 ounces pork, shredded
    1 tablespoon sherry
    1 tablespoon light soy sauce
    1 teaspoon sugar
    2 ounces preserved Yunnan cabbage, julienne
    1 large piece of aluminum foil

Preparation:

1 . Rub cleaned chicken with salt. Rub ginger juice inside chicken. Set aside.2 . Heat 2 tablespoons oil in wok. Stir-fry scallion. Add pork. Stir on high heat. Add sherry, soy sauce, and sugar. Remove to bowl.3 . Heat 2 tablespoons more oil in wok. Stir-fry cabbage. Pour in meat mixture. Stir-fry 1 minute. (Add more sugar if desired).4 . Stuff meat mixture into chicken. Wrap in foil and place in pan.5 . Preheat oven to 350 degrees. Bake chicken 1 hour. Then turn heat to 400 degrees and bake 15 more minutes.6 . Remove foil. Remove stuffing from chicken to platter. Cut chicken into bite-sized pieces. Arrange on top of stuffing. Serve hot.Reprinted with permission from Madame Wong's Long-life Chinese Cookbook

Egg Roll Recipe - Cooking Chinese Egg Rolls

Egg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.)

Need advice on how to keep egg rolls from coming out too dry or too soggy? Follow these simple tips for Turning Out the Perfect Egg Roll

Ingredients

package egg roll wrappers (4 1/2 "by 5 1/2")
Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced ​​thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water *
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying

Preparation:

Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.
While the pork is marinating, prepare the vegetables, and the gravy mixture.
Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.
Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and / or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and / or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.
Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.
Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2 ") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch / water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.
Serve with Sweet and Sour Dipping Sauce.
* If desired, instead of cornstarch and water you can substitute beaten egg or egg white.
** Most recipes use the "envelope" method for wrapping. I prefer this method: not only is it easier to learn, but you can put more filling in each egg roll, and the rolls tend to be crispier.

Honey Garlic Barbecue Spareribs

Honey and garlic make an interesting flavor combination. This recipe for honey garlic spareribs serves 6 - 8

Ingredients

pounds Boston pork butt and / or spareribs 3 1/2
.
Marinade:
2 tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
3 - 4 garlic cloves, crushed
.
Other:
1/4 cup liquid honey, or 2 tablespoons honey dissolved in 4 tablespoons water

Preparation

If using pork butt, cut into 3/4-inch lengthwise strips, trimming off part of the fat. For the spareribs, leave in big flat pieces and cut into individual ribs after cooking.Place the pork butt or spareribs in a shallow dish. In a small bowl, combine the marinade ingredients. Add the mixture to the meat and marinate in the refrigerator, covered, for 2 hours. Turn occasionally to make sure the meat is completely coated.
Preheat the oven to 350 degrees Fahrenheit. Line 1 or 2 cookie sheets with aluminum foil. Place a rack on the cookie sheet and place the pork on the rack. Roast the pork for 30 minutes.Brush with the honey and water mixture, turn over and brush the other side, and then roast for another 25 - 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit. Remove and cool briefly before serving.
* If the pork isn't cooking quickly enough, you can broil the meat for about 5 minutes before turning them over.
Variations
For a more garlicky flavor, add extra garlic when brushing the pork with honey. If you need a substitute for honey, try using brown sugar

Four Happiness Pork

The author writes of this Shanghai specialty: "You will not find this dish on restaurant menus because it is too time-consuming. However, it is as common to Chinese families as roast beef is to Western families. It is delicious with steamed buns and any vegetable dish. "Serves 4 to 6

Ingredients

pounds lean pork1 1/2
1 cup water
2 tablespoons sherry
6 tablespoons dark soy sauce
2 slices ginger
1 scallion
2 tablespoons sugar

Preparation

Put pork in boiling water. Boil 1 minute. Drain. Rinse in cold water.

Cut pork in 2-inch cubes.

Put pork and 1 cup water in an earthenware or any other heavy pot. Bring water to boil. Add sherry, soy sauce, ginger, and scallion.

Cover pot tightly. Simmer over very low heat 2 hours.

Add sugar. Bring to high heat. Baste until gravy coats the meat.

May be prepared in advance. May be frozen. Reheat before serving

Shrimp With Green Tea Leaves

Ingredients

2 teaspoons Dragon Well green tea leaves
    1/3 cup water
    3/4 pound medium raw shrimp shelled and deveined
    1/2 teaspoon salt
    1 teaspoon cornstarch *
    2 tablespoons soy sauce
    2 tablespoons brewed tea
    2 tablespoons chicken broth or water
    1 teaspoon sesame oil
    1 teaspoon granulated sugar
    Freshly ground black or white pepper, to taste
    Oil for stir-frying
    1 slice ginger, minced
    1/2 orange bell pepper, cut into cubes
    1/2 red bell pepper, cut into cubes

Preparation:

Bring the water to a boil and pour over the tea leaves. Let the tea steep for 10 minutes and strain. Reserve the tea leaves.
Rinse the shrimp under warm running water. Pat dry with paper towels. Add the salt and cornstarch. Marinate the shrimp for 15 minutes.
In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and black or white pepper. Set aside.
Heat a wok over medium-high to high heat and add the oil. When the oil is hot, add the ginger. Stir-fry until aromatic (about 30 seconds). Add the shrimp, stir-fry for a few seconds, then add the tea leaves. Stir-fry the shrimp with the tea leaves until the shrimp turn pink. Add the orange bell pepper. Stir-fry for a minute, then add the red bell pepper. Mix the peppers in with the tea leaves.
Push everything up to the sides. Add the sauce in the middle of the wok. Bring to a boil, then mix with the other ingredients. Adjust the seasoning, adding extra salt or soy sauce if desired. Serve hot with steamed rice.
* If you like, feel free to increase the amount of cornstarch in the marinade to 3 teaspoons. The extra cornstarch will help to nicely thicken the sauce during cooking (be sure to stir the sauce to thicken

Sizzling Rice Soup

A restaurant specialty, sizzling rice soup makes crackling sounds when crisp rice is added to the hot broth.

Ingredients

4 large dried black mushrooms, stems removed
    1 medium (about 6 ounces) boneless, skinless chicken breast
    1 slice ginger
    1/4 cup barbequed pork (or cooked ham)
    4 ounces shrimp
    1/4 cup canned bamboo shoots
    1/4 cup canned water chestnuts
    5 cups chicken stock or broth
    1 cup reserved mushroom soaking liquid
    1 TB dark soy sauce
    1 1/2 tsp Chinese rice wine or dry sherry
    Salt and pepper to taste
    A few drops sesame oil
    Crispy Rice (see directions for recipe)
    Vegetable oil for deep-frying

Preparation:

Soak mushrooms in hot water for about 20 minutes. Strain the liquid and reserve 1 cup for the soup. Cut mushrooms into quarters. Cut the water chestnuts and bamboo shoots into thin slices.
Bring a pot of water to boil. Add the chicken and slice ginger and briefly blanch the chicken, just until it changes color. Drain and cut the chicken into thin slices.
Bring the chicken stock or broth and the reserved mushroom liquid to a boil. Add the chicken and pork, shrimp and the vegetables. Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper. Drizzle with the sesame oil. Bring back to a boil and then let simmer for a few more minutes. Place the soup in a large serving bowl and keep warm.
Heat wok and add oil for deep-frying. When oil is ready, add the Crispy Rice. Deep-fry until it puffs and turns brown, then drain on paper towels.
Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.