attention chinese and japanese chefs!! pleeez give me your best recipe!! PLEASE!!?

Question

OMG I LOOVE JAPANESE AND CHINESE FOOD I WISH THAT I COULD COOK JUST LIKE THE CHEFS PLEEASE GIVE ME YOUR BEST RECIPE SO THAT I CAN PRACTICE...JUST NO PORK RECIPES PPLLEEAASSSEEE I AM VERY GREATFULL!

Answer 1

Two Chinese Dish

1) Beggar Chicken
Chinese Baked Herbal Chicken Wrapped in Lotus Leaves and Clay

Ingredients
1 no : chicken, whole, fresh, about 1.3kg
3 tsp : wine, Chinese red rice (shao shin jiou)
2 tsp : sauce, light soya
1 tsp : salt
0 g : The Stuffing
120 g : pork, fat, fresh
10 g : shallot, fresh, peeled, sliced
130 g : turnip, dried
10 g : shrimp, baby, dried, soak in water
300 g : bamboo shoot, shredded
15 no : mushroom, Chinese, dried, soak in water
3 tsp : sauce, light soya
2 tsp : salt
1 tsp : oil, sesame
0.5 tsp : anise, powder
2 no : lotus, leaves, dried
10 no : egg, whole, fresh
2 tsp : sugar
1 btt : wine, Chinese red rice (shao shin jiou)
30 kg : clay
10 g : cotton

Preparation
Mix the clay, cotton water and shao shin wine until everything incorporated.

Blanch the dried lotus leaves in a pot of boiling water water for 2 minutes. Remove and strain.

Marinate the whole chicken with the shao shin wine, light soya sauce and salt for 10 minutes

The Stuffing
Strain the soaked baby shrimps and Chinese mushrooms. Using a sharp knife, slice the Chinese mushrooms.
Saute the sliced shallots, dried turnip, dried baby shrimps, shredded bamboo shoot and sliced shitake mushrooms with pork fat until fragrant about 15 minutes. Remove and cool it.

The Beggar Chicken
Stuff the sauteed ingredients into the marinated chicken. Wrap it with blanchedlotus leaves and foil paper.
Cover it with clay mixture and mould it into the shape of a chicken and paint on it. Bake it in pre-heated oven at 135-145C for 3 hours.

Remove and serve immediately.


2) THREE CUPS CHICKEN
(serves six)

Ingredients
450g chicken drumsticks
80g old ginger (remove skin and slice)
60g garlic (sliced)
2 chillies (remove seeds and cut into big pieces)
40g basil leaves (fry in hot oil for about 1 minute or use them fresh)
50g (1/4 cup) sesame oil

Seasoning
1/2 cup glutinous rice wine
1/4 cup Kimlan soy sauce (available from First Emporium & Supermarket in People's Park Complex in Singapore)
1 Tbs Kimlan soy paste (can also use good quality dark soy sauce)
1 1/2 Tbs sugar
1 Tbs oyster sauce
1 Tbs light soy sauce
150ml water

For marinating chicken:
1 Tbs potato starch,
1 tsp light soy sauce

Preparation:
Wash and chop chicken drumstick into smaller pieces. Marinate with 1 Tbs potato starch and 1 tsp light soy sauce for about 30 minutes. Deep fry till golden brown.

Heat sesame oil in wok. Put in ginger and garlic and fry well.

Put in chicken, fry briefly and add wine, followed by seasoning. Continue cooking till it boils.

Heat up a claypot and transfer chicken into it. Let it cook till sauce dries up a little.

Put in chilli and basil leaves, mix well and serve.