What is a very good chinese or japanese recipe?!

What is a very good chinese or japanese recipe?

I love asian food but I can never make it good enough!!

Below are 2 simple rice recipes and I hope you like them.

<<<<< Japanese Beef Rice (Donburi) >>>> Serves 4
(Donburi refers to a certain size of rice bowl, usually with a lid, and also the meat would serve on top of the rice in the bowl)

1 cup (200g) koshihikari Rice (short gain rice)
500 g beef rump steak, sliced thinly
1 clove garlic, crushed
1 cm piece fresh ginger (5g), grated
1.5 teaspoon of cornstarch
1/2 cup (125ml) light soy sauce
1/2 cup (125ml) mirin (Japanese cooking sweet wine)
1.5 tablespoon peanut oil
6 stalk green onions, sliced thinly as garnish

1) Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. (or follow the instruction of the electrical rice-cooker to cook rice)
2) Combine beef, garlic and ginger, cornstarch in medium bowl with half of the soy sauce and half of the mirin, marinate for about 5 minutes, set aside
3) Heat oil in a large frying pan over medium heat, when oil is hot, stir fry beef in batches quickly for 1 minute, pour remaining soy sauce mixture to frying pan, bring to boil.
4) Spoon hot rice in the donburi, serve beef with sause over rice, sprinkle the green onions on top.

<<<<<< Chicken & Mushroom Rice >>>>>>> serves 4
Cantonese Cuisine

400 g Chicken thighs, cut into bite size
2 slices ginger root, slices thinly
4 dried shitake mushroom, soak in hot water till soft, stemmed
200 g Jasmine rice
1 can of chicken soup (for cooking rice)
water (for cooking rice)
1 tablespoon dark soy sauce+ 1 tablespoon light soy sauce + 1/2 teaspoon sugar + 2 tablespoon chicken soup

Chicken Marinade
2 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon garlic power
1 teaspoon corn flour
1 teaspoon sesame oil

1) Wash rice and cook with electrical rice cooker, follow the instruction to adjust water level with chicken soup.
2) Marinated the chicken pieces for 15 minutes or till rice is almost ready.
3) When rice is nearly done (you see the water is bubbling on the surface of rice but still soggy) before the switch pops up, spread chicken pieces and mushroom slices on top of the rice quickly, cover the cover as soon as you can.
4) Let it steam for about 15 more minutes after the switch popped up or till the chicken is cooked.
5) Heat a sauce pan over medium heat, add 2 tablespoon soy sauce, half teaspoon sugar and 2 tablespoon chicken soup, simmer for 2 minutes. Drizzle on top of chicken rice.
5) Serve with boiled vegetables.

If you want to try something more complicated, below are a few authentic Chinese recipes, happy cooking!

<<<<< Braised Chicken with chestnuts >>>>>> Serves 4

Boneless Chicken thighs (2 pieces), cut into bite size
500g chestnuts, peeled
2 cloves of garlic, sliced
5 shallots, peeled, cut into half
1 slice of fresh ginger (4 mm thick), crushed
120 ml chicken stock or water(1 cup)
2 tablespoon of peanut oil
1 tablespoon of cooking wine

Marinade for Chicken
1.5 tablespoon light soy sauce
1.5 teaspoon cooking wine
1/2 teaspoon sugar
1 teaspoon fresh ginger juice (or 1/4 teaspoon ginger powder)
1 teaspoon corn starch

Seasoning
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

1) Put raw chestnut in a big bowl of water, throw away the ones which are floating on the water. Heat a pot of water, put chestnut in boiling water and simmer for about 20 to 30 minutes, peel the chestnut, set aside.
2) While boiling the chestnut, marinate chicken with the marinade for about 30 minutes.
3) Heat a stew pot over medium heat, add peanut oil, stir fried garlic, shallots and ginger till fragrant, add chicken meat, stir fry quickly for a minute, sprinkle cooking wine then add chestnut, stir quickly till combine.
4) Pour chicken stock into the stew pot, bring to boil, reduce heat to low and simmer for 20 minutes or till liquid is slightly thicken, stir occasionally. Add seasoning into the pot, stir quickly till liquid is thicken, try the taste, add more oyster sauce if desired.
5) Serve hot with steamed rice and boiled vegetables (broccoli or Chinese bok choy)

<< <<< Deep Fried Tofu with Black Pepper Sauce>>> Serves 2

1 pack of firm Tofu (sliced into 1/2 inches thick)
1/2 onion, slice thinly
1 clove of garlic (crushed)
1 slice of fresh ginger (crushed)
4 -5 tablespoon of cooking oil
3 teaspoon of corn flour
some whole black pepper (optional)
fresh coriander, chopped

Black Pepper Sauce:
1 tablespoon of oyster sauce
1 teaspoon of soy sauce
1 tablespoon of water
1/2 tablespoon freshly ground black pepper
1/2 teaspoon of sugar
1 teaspoon of corn flour
1 teaspoon of cooking wine
15 g butter

1) Mix the black pepper sauce ingredients into a bowl, set aside.
2) Drain the tofu, dry with paper towel, coat tofu with corn starch 3) Heat a frying pan with strong heat, add cooking oil and salt and ginger, when you smell the fragrance, add tofu in the pan and fry till the tofu turned golden brown on both sides. Remove and drain on paper towel. Set aside.
3) Clean the frying pan, heat the pan with low heat, add cooking oil, garlic and onion slices, stir fry for 1 minute, turn heat to high, pour black pepper sauce mixture into the pan, stir fry till the sauce is thick. Turn off the heat, melt butter into the sauce.
4) Pour the black pepper sauce on tofu. Sprinkle some whole pepper and coriander on top. Serve with steamed rice or pasta.

<<<< Steamed Pomfret with Black Beans Sauce >>>> Serves 4

1 whole Pomfret (about 700g to 800g)
2 tablespoons of cooking oil
1 tablespoon of light soy sauce
2 Thai red chili, seeded, finely chopped
3 cloves of garlic, finely chopped
1.5 tablespoons of black bean sauce (Lee Kum Kee is good)
(or chop 2 tablespoons of black beans finely)
1/2 teaspoon of sugar
1 tablespoon of cooking wine
a few drops of chili oil
2 stalk of green onions as garnish
1 red Thai chili, seeded, cut to 2 mm rings, as garnish
1 tablespoon of cooking oil

Marinade
2 teaspoon of white pepper (freshly ground)
2 slices ginger root, cut into thin strips
2 teaspoon of salt (adjust it if you do not want it to be to salty, because you can add a bit of soy sauce when you serve it while you think it isn't have enough salt later, I usually put 2 pinches of salt to rub the fish and also depends on the size of the fish)

1) Scale and clean the pomfret, dry the fish with paper towel, rub the exterior and interior surface of the fish with the marinade and place the fish on a heat proof platter.
2) Pre-heat a streamer (bamboo or a stainless steel one).
3) Mix black bean with the sugar on a small plate and steam it over hot water for a few minute (this is the trick to make the flavour of the black bean comes out if you use black bean.) if you use black bean sauce, then you just need to go forward to step 4.
4) Mix black bean sauce + sugar + soy sauce in a bowl, set aside
5) Heat a frying pan or wok over high heat, when you see smoke coming up, means it is hot enough, add cold cooking oil in, reduce heat to medium, quickly stir fry garlic and red chili till fragrant, pour black bean sauce mixture into wok, stir to combine, add wine, turn off heat.
6) Spoon the black bean mixture all over on the both sides of the pomfret (put more on the top), put the platter into the streamer and stream for about 6 minutes., Steaming time may vary due to size and thickness of fish. You may use a chopstick to test the fish by sticking the thickest park and if it is soft then it is cooked.
7) Remove platter from steamer, sprinkler red chili and green onions on top.
8) Heat 1 tablespoon of cooking oil and a few drops of chili oil in a frying pan, pour hot oil on the fish to make it shiny, serve hot.