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Streamed Dumplings | Sesame Chicken | Spicy Pork | Chinese Salad | Egg Foo Yung | Chicken Lo Mein | Chinese New Year Turnip Cake | Pork Dumplings | Chinese Tea Leaf Eggs | Asian Orange Chicken
1) Chinese cabbage - 3 stalks.
2) Scallions - 2.
3) Soy sauce - 1 tbsp.
4) Salt - 1 tsp.
5) Cornstarch - 1 tbsp.
6) Pork - 1 lb., lean and grounded.
7) Dumpling wrappers.
1) Finely chop the Chinese cabbage and scallions. Put them in a mixing bowl.
2) Add the soy sauce, salt, cornstarch, and pork. Mix well with a spoon.
3) Drop 1 teaspoon filling on each wrapper. Fold the wrappers into half circles. Moisten the inner edges with water. Press the wrappers together to seal.
4) Pour 2 quarts of water in a large pot and bring to a boil. Drop in the dumplings and cover.
5) Pour in a cup of cold water when the water starts boiling again. Repeat this step two more times. When the water boils for the third time, the dumplings will be done.
6) Mix 1/4 cup soy sauce with 2 tablespoons white vinegar. Serve your steamed dumplings with this gravy.
1) Chicken breasts - 3 whole, boneless.
2) Sesame seeds - 2 tablespoons, toasted.
3) Peanut oil - 4 cups, for deep-frying.
i) Light Soy sauce - 2 tablespoons.
ii) Cooking wine/dry sherry - 1 tbsp.
iii) Sesame oil - A few drops.
iv) Flour - 2 tbsp.
v) Cornstarch - 2 tbsp.
vi) Water - 2 tbsp.
vii) Baking powder - 1/4 tsp.
viii) Baking soda - 1/4 tsp.
ix) Vegetable oil - 1 tsp.
i) Water - 1/2 cup.
ii) Chicken broth - 1 cup.
iii) Sugar - 1 cup.
iv) Cornstarch - 1/4 cup.
v) Dark soy sauce - 2 tbsp.
vi) Sesame oil - 2 tbsp.
vii) Chili paste - 1 tsp, or more if desired.
viii) Garlic - 1 clove, minced.
ix) Vinegar - 1/8 cup.
1) Toast the sesame seeds and keep to a side.
2) Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
3) Mix all the sauce ingredients together and pour them into a small pot. Boil the items, stirring constantly with an wooden spoon. Turn down the heat to LOW to keep the temperature just warm while you deep-fry the chicken.
4) Toss in the marinated chicken pieces, a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat the process with the rest of the chicken bits.
5) Just before you finish deep-frying, boli the sauce again. Place the fried chicken bits on a large platter. Pour the sauce over the pieces and also sprinkle the sesame seeds. Serve with rice.
1) Pork tenderloin - 8 oz, cut in bite size pieces.
2) Oil - 1 tbsp.
3) Ginger - 1 tbsp, grated or minced.
4) Garlic - 1 large clove, minced.
5) Coriander seed - 1/2 tsp, grounded.
6) Turmeric - 1/4 tsp.
7) Cumin - 1 tsp, grounded.
8) Red pepper flakes - 1/4 tsp.
9) Beef stock or broth - 1/2 C.
10) Pepper and
11) Lime juice
1) Cook the rice first.
2) Heat oil in a non-stick pan. When the oil gets very hot, toss in garlic and ginger. Fry for 30 seconds.
3) Add pork and fry till it turns brown on all sides.
4) Throw in the spices and stir. Cook for 30 seconds. Add the broth. Go on cooking till broth is reduced a bit and pork is done.
5) Season with freshly ground pepper and lime juice. Serve over rice.
1) Cabbage - 1, chopped.
2) Chicken breasts - 2, cooked and chopped.
3) Ramen noodles - 2 pkg., chicken-flavored.
4) Frozen peas and carrots - 10 oz. pkg.
5) Almonds - 1 pkg., sliced. For Dressing: 1) Sugar - 1/3 cup.
2) Oil - 1/2 cup.
3) Rice vinegar - 7 tbl.
4) Pepper - 1/4 tbl.
5) Ramen seasoning - 1 or 2 envelopes (from ramen noodles package).
1) In a large bowl, mix all ingredients except ramen noodles. Combine the items well.
2) Toss in the dressing. Add ramen noodles (uncooked) about 20 minutes before serving.
3) Serve the Chinese Salad on a platter.
Submitted by: Debbie A
Photo by: Becky
"Leftover chicken, beef and pork can all be sautéed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful."
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
Original recipe yield: 4 to 6 servings
8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked chicken breast
1/3 cup cooked and crumbled ground beef
1/3 cup chopped cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
FOO YUNG SAUCE
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 1/2 tablespoons cornstarch
Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.
Submitted by: Michelle
Photo by: Shaikira
"This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro."
PREP TIME 45 Min
COOK TIME 30 Min
READY IN 2 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
4 skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces
In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
Submitted by: Carol
"This recipe is handed down from my mom's mom. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the DIM-SUMs in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten HOT after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)"
2 tablespoons vegetable oil
8 ounces Chinese dried mushrooms, soaked overnight in water
1/3 cup dried shrimp, soaked in water overnight and drained
1 pound pork sausage, sliced
1 tablespoon vegetable oil
2 slices fresh ginger root
3 turnips, shredded
1 1/2 teaspoons Chinese five-spice powder
2 teaspoons salt
1/2 teaspoon chicken bouillon granules
1 tablespoon ground white pepper
2/3 pound white rice flour
Original recipe yield: 6 to 8 servings
Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and sauté for 1/2 minute. Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and sauté a bit. Add shredded turnips and stir fry for about 3 minutes (do NOT remove turnip water). Add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed. Extract ginger slices from mixture.
Turn off heat. Top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. Add reserved sausage mixture and toss to mix in. Remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.
Clean wok/skillet, fill with water and bring to a boil. Place cake pan on a round wire rack over boiling water. Reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (Note: you can also use a large bamboo steamer if you have one). When 'cake' is steamed through, slice into pieces and serve hot OR cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.
Submitted by: Lorna
Photo by: Allrecipes
"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."
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
Original recipe yield: 100 dumplings
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. Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Submitted by: soygirl
Photo by: Caroline C
"One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom."
PREP TIME 20 Min
COOK TIME 3 Hrs
READY IN 11 Hrs 20 Min
Original recipe yield: 8 eggs
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
1/4 teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest
In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.
Submitted by: Harry Wetzel
Photo by: Erij1
"A delicious citrus chicken recipe reminiscent of the orange chicken from a popular restaurant in the mall."
PREP TIME 40 Min
COOK TIME 40 Min
READY IN 3 Hrs 20 Min
Original recipe yield: 4 servings
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.