does anyone no good chinese recipes ?

Answer 1

Pineapple Chicken With Sweet and Sour Sauce

4 cups oil for deep-frying, or as needed
6 chicken thighs, skin on
Marinade:
2 tablespoons oyster sauce
Salt and pepper, to taste
1 tablespoon cornstarch
Vegetables:
1/2 red bell pepper
1/2 green bell pepper
1 large carrot
1/2 cup pineapple chunks (reserve 3/4 cup juice from can)
Batter:
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons vegetable oil
1 1/4 to 1 1/2 cups flat soda water, or as needed
1 teaspoon finely diced green onion
Sweet and Sour Sauce Ingredients:
3/4 cup pineapple juice (reserved juice from canned pineapple)
4 tablespoons vinegar (white or rice vinegar)
3 1/2 tablespoons brown sugar
1 tablespoon cornstarch mixed with 4 tablespoons water
PREPARATION:
Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.

Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last

Answer 2

Not actually a recipe, but a method. When Steve was alive, we did a Chinese stir fry every Sunday night. Slice up a lot of boneless chicken breast meat that has been pre-cooked only part-way, maybe half an hour in a slow oven. (Or you can use beef or pork that has been somewhat pre-cooked, too.) Make the pieces pretty small, like in a Chinese restaurant.

Then chop and slice and otherwise make small pieces out of all your favorite veggies. We usually had some whole cloves of garlic cut into cubes about the size of a pearl, some carrots and a good bit of celery and bell pepper and maybe onion, and Steve always wanted hot peppers in it, too, and maybe you'll find water chestnuts at the farmers' market. Wash some snow peas and pull off the strings, but don't cut them up.

Now analyze which ones you want most cooked, which ones less, and have them all in small bowls (I used ones recycled from margarine), lined up beside the stove in the order in which you want to toss them in. I'd say do the garlic pretty early, because you want it really rather cooked, and the carrots and celery, and so on, with the snow peas toward the end, and do the meat last.

Now heat up your wok (or a big old iron frying pan, if you don't have a wok) really hot, and pour in some grape seed oil. You want to have a small pool of oil in the bottom of the wok, but if you're using a broader-based frying pan, put enough to be sure everything gets fried, not stuck to the bottom.

Now the chef does the stirring (tossing things around so they don't stay on the bottom, and don't stick to each other), and the chef's assistant tosses ingredients in, one at a time, until they all get tossed in, stirring all the time, ending with the meat. As soon as it is done cooking, get it off the heat and out of the pan quickly.

If you don't use too much oil so you don't have to drain it off, then put a generous amount of soy sauce right in the pan on top of everything just before you take it off the heat. Stir it up just a little, and it will be delicious served over steamed rice.

You DO know how to cook steamed rice, don't you?

Answer 3

Hi, I am a chef from Calcutta, India. We have a small Chinese community here and the following is a wonderful Chilli Chicken recipe made by them

For Marination.............
Dices of boneless chicken
Salt and pepper
Flour - 50%
Cornflour - 50%
Beaten egg
(Make a sticky marination using all the above and some beaten egg, let stand for sometime)

Other ingredients
Oil, chopped garlic, crushed red chillies, cornflour dissolved in water, chopped corriander leaves, a ji no moto

Take oil and deep fry the chicken till golden - remove
Fry chopped garlic
Add crushed chillies - ones used in pizza, (dont burn)
Add the fried chicken
Reduce heat
Add little water
Add little cornflour mixed in water to thicken liquid
Add very little a ji no moto
Finish by adding chopped corriander leaves

Answer 4

Chinese Wontons
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worchestershire sauce.
1 lb ground pork
3 cloves chopped garlic
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots, finely diced
3 stalks celery, finely diced
6 green onions, finely diced
1 package wonton wrappers
water
oil (for deep frying)
your favorite sweet and sour sauce
50 appetizers

1. Combine pork, garlic, ginger, soysauce, and vegetables in a bowl.
2. Separate wonton skins.
3. Place a heaping teaspoon of filling in the center of the wonton.
4. Brush water on 2 borders of the skin, covering 1/4" from the edge.
5. Fold skin over to form a triangle, sealing edges.
6. Pinch the two long outside points together.
7. Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
8. Drain and serve with sauce.

Answer 5

If you mix slice scallions, grated fresh ginger, and chopped garlic and use this as your base you can cook just about anything and it will give you asian taste. For the sauce add soy sauce, sherry or rice vinegar and sugar, and a little water or chicken broth and theres your sauce. To thicken use a slurry of cornstarch dissolved in cold water. Cooking is nothing more than learning the basics.

Answer 6

no but if you go on foodnetwork.com your are sure to find an awesome recipe to satisfy your appitie