Chinese Recipes

chinese recipes

Baked Chicken Chow Mein
(Like the crisp chow mein served in Chinese restaurants, but without the fat)
Serves 4

Ingredients
1 lb (500 g) boneless chicken breast cut in thin strips
1-tablespoon (15 ml) soy sauce
1/4 (1 ml) salt
1-tablespoon (15 ml) dry sherry
1/4-teaspoon (1 ml) white pepper
1-tablespoon (15 ml) cornstarch
1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles
1 1/2 cups (375 ml) Chicken stock
1 tablespoon (15 ml) minced ginger
1/2 cup (125 ml) thinly sliced onions
3 large dried Chinese mushrooms, soaked and thinly sliced
2 cups (500 ml) Chinese flowering chives or green onions cut in quarters
2 teaspoons (10 ml) sesame oil
3 cups (750 ml) bean sprouts, tightly packed
Black pepper to taste

Directions:
Combine chicken and marinade ingredients, mix well and set aside.
Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. When dried, spread noodles loosely on large cookie sheet lined with aluminum foil.
Heat oven broiler to medium-high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm.
Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. (If using green onions, cook for 30 seconds).
Remove from heat. Stir in bean sprouts. Season with pepper pour chicken mixture over noodles and serve.

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chinese recipes

Chinese Fire Pot
Yield: 8 servings

1 lb Boneless beef sirloin -=OR=- beef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms -=OR=- Cultivated mushrooms
Lemon juice
2 pk Enoki mushrooms-(3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz canned water chestnuts- drained and sliced
8 oz Canned bamboo shoots- drained and sliced
4 can Chicken broth-(13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped- (optional)

Directions:
It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of Enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, Enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. (Note: The special pot needed can be purchased at Chinese shops.)

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chinese recipes

Crispy Chinese Egg Rolls
Serving Size: 15

Ingredients
1-tablespoon soy sauce
1-tablespoon sherry
1-tablespoon peanut butter
1/2-teaspoon sugar
8 ounces ground pork
1/2-cup mushrooms -- chopped
1/2-cup celery -- chopped
1/3 cup green onions -- finely chopped
1/2-cup bean sprouts
3 cups Chinese cabbage -- chopped
1 can (4.25 oz) divined shrimp -- drained
1-can (8 oz) water chestnuts -- chopped
8 cups vegetable oil
15 eggs roll wrappers
2 tablespoons water plus 2 teaspoons cornstarch

Directions:
In small bowl combine soy sauce, sherry, peanut butter and sugar. Set aside. Cook ground pork until browned in stir-fry skillet. Remove pork, leaving drippings in skillet. Add mushrooms, celery, green onions and bean sprouts to skillet and stir-fry 1 minute. Add cabbage, shrimp and water chestnuts and stir-fry 2 minutes. Add pork and soy sauce mixture; heat until warm. Remove from skillet. Cool. Drain excess liquid. Preheat oil in stir-fry skillet to 375 degrees. While oil is heating, fill egg rolls. To fill, mound 1/4 cup filling near one wrapper corner. Fold bottom corner over filling, and then fold over right and left corners. Roll over several times to enclose filling. To seal, brush sides and top of triangle with combined water and cornstarch mixture. Add a few egg rolls at a time to the hot oil and fry until golden, about 2-3 minutes. Drain. Serve hot.

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