Have you A recipe for Some Easy Chinese Food Please?!
My friend is cooking a Chinese meal, but l want to cook
Something, and Take it with me, a Surprise dish!.
Any Suggestions Please!?
Thankyou!.Www@FoodAQ@Com
Something, and Take it with me, a Surprise dish!.
Any Suggestions Please!?
Thankyou!.Www@FoodAQ@Com
Answers:
Here are a few different ideas !.!.!.!.!. hope they help !.!.!.!.!.!.!. = )
A great Appetizer or side dish !.!.!.!.!.!.
Fried Crab Wontons
Crab Wontons:
2-inch piece fresh ginger, grated
2 shallots, chopped
1/2 carrot, chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro leaves
1 tablespoon peanut oil
1/2 lemon, juiced
2 tablespoons mayonnaise
1 pound lump crabmeat (Dungeness, if you can get it), picked through for shells
1 (12-ounce) package square wonton wrappers
1 egg white, for brushing
Salt and freshly ground black pepper
Cornstarch, for dusting
Vegetable oil, for deep-frying
Sesame-Soy Dipping Sauce:
3/4 cup soy sauce
3 tablespoons dark sesame oil
3 tablespoons rice wine vinegar
2 teaspoons minced fresh ginger
Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice!. Pulse until fine!. Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper!. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton!.
Lay a wonton wrapper on a flat surface and brush with the beaten egg white!. Drop 1 tablespoon of the crab filling onto the center of the wrapper!. Fold the wonton in half, corner to corner, to form a triangle!. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out!. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white!. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal!. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet!. (When these are folded they look like Pope hats!.)
Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer!. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over!. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain!. Keep going to cook all of the wontons!.
Stir together the dipping sauce and serve with the wontons!.
A Great Soup !.!.!.!.!.!.!.
Hot and Sour Soup
4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish
Put the wood ears in a small bowl and cover with boiling water!. Let stand for 30 minutes to reconstitute!. Drain and rinse the wood ears; discard any hard clusters in the centers!.
Heat the oil in a wok or large pot over medium-high flame!. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor!. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant!. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes!. Add the tofu and cook for 3 minutes!.
Dissolve the cornstarch in the water and stir until smooth!. Mix the slurry into the soup and continue to simmer until the soup thickens!. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring!. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately!.) Garnish the hot and sour soup with chopped green onions and cilantro before serving!.
Chinese Chicken Stock:
1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water
Put the chicken in a large stockpot and place over medium heat!. Toss in the green onions, garlic, ginger, onion, and peppercorns!. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch!. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically!.
Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat!. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first!.
And a Great Main Dish !.!.!.!.!.
Sticky Wings
1/2 cup chopped green onion
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Asian chili sauce
2 tablespoons oyster sauce
2 tablespoons dark Asian sesame oil
1 teaspoon ground ginger
2 cloves garlic, finely chopped
2 pounds chicken wings, cut in 2 pieces at joint
Heat oven to 450 degrees F!. Grease large baking pan!.
Combine green onion, honey, soy sauce, chili sauce, oyster sauce, sesame oil, ginger and garlic in large bowl!. Add wings; toss to coat!. Place wings with sauce in single layer in prepared baking pan!. Bake, turning occasionally, 25 minutes or until chicken is evenly browned!.
Increase oven temperature to broil!. Broil wings 6 inches from heat, turning occasionally, for 8 minutes or until sauce is thick enough to coat back of spoon!. Remove wings to platter; spoon sauce over!.Www@FoodAQ@Com
A great Appetizer or side dish !.!.!.!.!.!.
Fried Crab Wontons
Crab Wontons:
2-inch piece fresh ginger, grated
2 shallots, chopped
1/2 carrot, chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro leaves
1 tablespoon peanut oil
1/2 lemon, juiced
2 tablespoons mayonnaise
1 pound lump crabmeat (Dungeness, if you can get it), picked through for shells
1 (12-ounce) package square wonton wrappers
1 egg white, for brushing
Salt and freshly ground black pepper
Cornstarch, for dusting
Vegetable oil, for deep-frying
Sesame-Soy Dipping Sauce:
3/4 cup soy sauce
3 tablespoons dark sesame oil
3 tablespoons rice wine vinegar
2 teaspoons minced fresh ginger
Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice!. Pulse until fine!. Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper!. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton!.
Lay a wonton wrapper on a flat surface and brush with the beaten egg white!. Drop 1 tablespoon of the crab filling onto the center of the wrapper!. Fold the wonton in half, corner to corner, to form a triangle!. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out!. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white!. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal!. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet!. (When these are folded they look like Pope hats!.)
Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer!. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over!. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain!. Keep going to cook all of the wontons!.
Stir together the dipping sauce and serve with the wontons!.
A Great Soup !.!.!.!.!.!.!.
Hot and Sour Soup
4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish
Put the wood ears in a small bowl and cover with boiling water!. Let stand for 30 minutes to reconstitute!. Drain and rinse the wood ears; discard any hard clusters in the centers!.
Heat the oil in a wok or large pot over medium-high flame!. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor!. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant!. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes!. Add the tofu and cook for 3 minutes!.
Dissolve the cornstarch in the water and stir until smooth!. Mix the slurry into the soup and continue to simmer until the soup thickens!. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring!. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately!.) Garnish the hot and sour soup with chopped green onions and cilantro before serving!.
Chinese Chicken Stock:
1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water
Put the chicken in a large stockpot and place over medium heat!. Toss in the green onions, garlic, ginger, onion, and peppercorns!. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch!. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically!.
Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat!. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first!.
And a Great Main Dish !.!.!.!.!.
Sticky Wings
1/2 cup chopped green onion
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Asian chili sauce
2 tablespoons oyster sauce
2 tablespoons dark Asian sesame oil
1 teaspoon ground ginger
2 cloves garlic, finely chopped
2 pounds chicken wings, cut in 2 pieces at joint
Heat oven to 450 degrees F!. Grease large baking pan!.
Combine green onion, honey, soy sauce, chili sauce, oyster sauce, sesame oil, ginger and garlic in large bowl!. Add wings; toss to coat!. Place wings with sauce in single layer in prepared baking pan!. Bake, turning occasionally, 25 minutes or until chicken is evenly browned!.
Increase oven temperature to broil!. Broil wings 6 inches from heat, turning occasionally, for 8 minutes or until sauce is thick enough to coat back of spoon!. Remove wings to platter; spoon sauce over!.Www@FoodAQ@Com
CHINESE NOODLES
2 chicken breasts, 6 to 7 ounces each
Marinade:
2 tablespoons soy sauce
1 tablespoon rice vinegar
Salt and pepper, to taste
1 teaspoon granulated sugar
2 teaspoons cornstarch
Other:
2 pounds fresh Shanghai noodles
1 tablespoon sesame oil
1 cup silver sprouts*
2 cups Sui Choy (Napa Cabbage), cut into thin slices
1 green onion
1 tablespoon hot bean paste
1 tablespoon dark soy sauce
1 teaspoon granulated sugar
1 teaspoon sesame oil, optional
Oil for stir-frying
Extra soy sauce and/or salt, as needed
Preparation:
Cut the chicken breast into 1-inch cubes!. Add the marinade ingredients, adding the cornstarch last!. Marinate the chicken for 15 minutes!.
While the chicken is marinating, prepare the noodles and vegetables!. Fill a large pot of water with enough water to cover the noodles!. Bring to a boil!. Add the noodles and boil the noodles for 5 minutes!. Drain, run under cold water, and drain again!. Toss with 1 tablespoon sesame oil!.
Wash the vegetables as needed!. Rinse and drain the sprouts!. Chop the cabbage into thin slices!. Chop the green onion on the diagonal into 1-inch pieces
Heat the wok over medium-high to high heat!. Add 3 tablespoons oil!. When the oil is ready, add the green onion!. Stir-fry for 10 - 15 seconds, then add the chicken cubes!. Stir-fry until the chicken turns white and is about 80 percent cooked!.
Add the shredded cabbage!. Stir-fry for about 2 minutes or until it is softened, seasoning with a bit of salt or soy soy sauce if desired!. Remove the chicken and cabbage from the wok!.
Add 2 tablespoons oil!. When the oil is hot, add the bean paste!. Stir-fry for a few seconds, then add the noodles!. Stir in the dark soy sauce and sugar!. Add the other ingredients back into the wok and mix thoroughly!. Stir in the silver sprouts!. Heat through!. Remove from the heat and stir in the sesame oil!. Serve hot!.
*Silver sprouts are merely bean sprouts that have been ;topped and tailed - they have had both ends cut off!. The purpose in trimming the sprouts is simply to make a more attractive dish!. You can skip this step if desired!.Www@FoodAQ@Com
2 chicken breasts, 6 to 7 ounces each
Marinade:
2 tablespoons soy sauce
1 tablespoon rice vinegar
Salt and pepper, to taste
1 teaspoon granulated sugar
2 teaspoons cornstarch
Other:
2 pounds fresh Shanghai noodles
1 tablespoon sesame oil
1 cup silver sprouts*
2 cups Sui Choy (Napa Cabbage), cut into thin slices
1 green onion
1 tablespoon hot bean paste
1 tablespoon dark soy sauce
1 teaspoon granulated sugar
1 teaspoon sesame oil, optional
Oil for stir-frying
Extra soy sauce and/or salt, as needed
Preparation:
Cut the chicken breast into 1-inch cubes!. Add the marinade ingredients, adding the cornstarch last!. Marinate the chicken for 15 minutes!.
While the chicken is marinating, prepare the noodles and vegetables!. Fill a large pot of water with enough water to cover the noodles!. Bring to a boil!. Add the noodles and boil the noodles for 5 minutes!. Drain, run under cold water, and drain again!. Toss with 1 tablespoon sesame oil!.
Wash the vegetables as needed!. Rinse and drain the sprouts!. Chop the cabbage into thin slices!. Chop the green onion on the diagonal into 1-inch pieces
Heat the wok over medium-high to high heat!. Add 3 tablespoons oil!. When the oil is ready, add the green onion!. Stir-fry for 10 - 15 seconds, then add the chicken cubes!. Stir-fry until the chicken turns white and is about 80 percent cooked!.
Add the shredded cabbage!. Stir-fry for about 2 minutes or until it is softened, seasoning with a bit of salt or soy soy sauce if desired!. Remove the chicken and cabbage from the wok!.
Add 2 tablespoons oil!. When the oil is hot, add the bean paste!. Stir-fry for a few seconds, then add the noodles!. Stir in the dark soy sauce and sugar!. Add the other ingredients back into the wok and mix thoroughly!. Stir in the silver sprouts!. Heat through!. Remove from the heat and stir in the sesame oil!. Serve hot!.
*Silver sprouts are merely bean sprouts that have been ;topped and tailed - they have had both ends cut off!. The purpose in trimming the sprouts is simply to make a more attractive dish!. You can skip this step if desired!.Www@FoodAQ@Com
Ramen Dish
1!. Buy 3 packs of Ramen Noodle prepackaged (not canned, packaged for the canned ones kills the exquisite taste of authentic Asian noodles)!.
2!. Break the packaging and dump all the goody into a pot!.
3!. Add 6 cups of water!.
4!. 10 minutes later tadah! you have yourself authentic asian noodles
______________________________________!.!.!.
FYI Ady just went on google and typed Chinese noodles; me, on the other hand, actually provided insightful and personal help!.
--->
Shanghai Stir-fried Noodles
Recipe Feedback:
User Rating write a review
By Rhonda Parkinson, About!.comWww@FoodAQ@Com
1!. Buy 3 packs of Ramen Noodle prepackaged (not canned, packaged for the canned ones kills the exquisite taste of authentic Asian noodles)!.
2!. Break the packaging and dump all the goody into a pot!.
3!. Add 6 cups of water!.
4!. 10 minutes later tadah! you have yourself authentic asian noodles
______________________________________!.!.!.
FYI Ady just went on google and typed Chinese noodles; me, on the other hand, actually provided insightful and personal help!.
--->
Shanghai Stir-fried Noodles
Recipe Feedback:
User Rating write a review
By Rhonda Parkinson, About!.comWww@FoodAQ@Com
You could make the Chicken Fingers!.!.!.Just slice up some Boneless Chicken, and make the tempura batter :http://www!.cooks!.com/rec/doc/0,1650,1501!.!.!.
Then dip them in the batter and deep fry 'em!.!.!.!.You can get the sweet and sour Sauce at the store, in the 'Asian/chinese food section' for the dipping sauce, and heat that up a bit!.Www@FoodAQ@Com
Then dip them in the batter and deep fry 'em!.!.!.!.You can get the sweet and sour Sauce at the store, in the 'Asian/chinese food section' for the dipping sauce, and heat that up a bit!.Www@FoodAQ@Com
http://www!.topsecretrecipes!.com/recipes!.!.!.!.
Well, you must pay 79 cents!. But, they are delicious delicacy!.Www@FoodAQ@Com
Well, you must pay 79 cents!. But, they are delicious delicacy!.Www@FoodAQ@Com
Fried or steamed wontons are easy with ready made wrappers from the grocery!. Stuffing consists of sauteed cabbage, shredded pork roast ,soy sauce, garlic and corn starch!.Www@FoodAQ@Com
riceWww@FoodAQ@Com