have you got any genuine chinese food recipes that i could try please?

Question

like the kind might get from your local takeaway. thanks

Answer 1

Chee-Hou Chicken (Preparation time: 25 minutes)




Ingredients: one fryer (about 3 lbs, or four median leg quarters, or eight pieces of chicken thighs).

Seasoning: Chee-Hou sauce, 2 tbsp; sesame oil, 2 tbsp; sugar, 2 tsp; vinegar, 1 tbsp; minced ginger root, 1 tsp; fine chopped green onion, 2 tbsp; chicken broth, 4 tbsp; hot pepper sauce, 1 tsp (optional).

Procedure:

1. Clean fryer. Add water to a spaghetti cooker, water level should not be higher than the bottom of the strainer. Boil water, then put fryer in the strainer and steam fryer for 15 minutes (median-high heat). Set aside and let it cool with lid open for five minutes. Save the water at the bottom of the steamer or the spaghetti cooker as chicken broth in seasoning sauce.

2. Mix seasoning ingredients well.

3. Cut broiler into one-inch pieces and place them in a plate (i.e., leg quarters can be cut into two to three pieces, chicken breast into eight pieces, and chick wings do not need any further cutting. You don't need to chop. Use a sharp cleaver slice through meat, then use you palm the push the back of the cleaver and cut through bones. Wipe liquids from fryer as needed so that there won't be a mess to clean). Pour seasoning mixture over broiler pieces and it is ready to be served.





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Black bean garlic pork ribs (Preparation time: one hour)




Ingredients: Pork ribs, 2-3 lbs (ask your grocery store to slice pork ribs into 2-inch in length, so that you can cut them into 2-3-rib or 1-rib pieces, or use country-style pork ribs); black bean garlic sauce, six tsp; cooking wine, 2 tbsp.

Procedure:

1. Place pork ribs in a 8-quart container, add black been garlic sauce and cooking wine. Cook the ingredients over median heat for 45 minutes and stir the ingredients every 10-15 minutes. If country-style pork ribs are used, then place ribs in cooking utensil add cooking wine, use half of the black bean garlic sauce to cover the top of the ribs and cook for 20 minutes over median heat, turn ribs over and used the rest of the black bean garlic sauce to cover the rib then cook another 20-25 minutes.

2. Place the pork ribs in a plate and It is ready to be served.



Alternative procedure: Mix pork ribs, black bean garlic sauce and cooking wine well. Let the pork ribs marinade for one to two hours. Put the mixture into a brown-in bag and bake at 350 for 45 minutes.





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Tofu and preserved vegetables (Preparation time: 10 minutes)




Ingredients: 1 box of silken tofu (10 oz to 16 oz); 4 oz preserved shredded mixed vegetables; 1 oz sweetened shredded ginger root; 2 tsp sesame oil.

Procedure: chill all ingredients except sesame oil in refrigerator for 2 hours. Slice tofu into half inch cubes and mix with other ingredients then it is ready to be served.





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Tofu and tomatoes (Preparation time: 25 minutes)




Ingredients: 1 box of tofu (16 oz); 4 oz fresh-ground pork; four ripe tomatoes; one stalk of green onion; 2 tsp sugar; 1/2 tsp white pepper powder (optional); 1/2 tsp salt; 2 tbsp cooking oil; 4 tbsp water.

Procedure:

1. Slice tofu into half-inch cubes; green onion into fine pieces; tomatoes into 1-inch wedges.

2. Heat cooking oil in a 8-quart pot, stir fry ground pork until it turn color; add tofu cubes, salt, sugar, and water; and cook for 15 minutes (first at high temperature, after the contents start boiling, reduce heat to median high). Stir occasionally to avoid tofu stick to the bottom of the pot.

3. Add green onion and white pepper powder and mix well with tofu. Cover and cook for another minute or two. It is ready to be served.





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Shrimps with garlic sauce (Preparation time: 20 minutes)




Ingredients: 1-2 lbs median shrimps; 1 tsp minced garlic; 4 tbsp cooking oil.

Seasoning: 2 tbsp sweet and sour sauce; t tsp hot chili sauce (optional); 1 tsp spare rib sauce; tsp sesame oil; 2 tsp fresh lemon juice, 2 tsp honey.

Procedure:

1. Clean and devein shrimps. Rinse clean and pat dry with paper towel.

2. Heat cooking oil (I like to use 8-quart pot to reduce splatter). Stir fry shrimps with minced garlic until shrimps turn pink. Lower heat and add seasoning mixture. Mix well then it is ready to be served (The dish is more tasteful if it is served as a cold dish).





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Spicy sweet and sour shrimps (25 minutes)




Ingredients: 1 lbs median shrimps; 1 tsp minced garlic, 1 tsp minced shallot; 1 tsp curry sauce, 1 tsp sweet chili sauce, 2 tbsp cooking oil.

Seasoning: 2 tbsp sweet and sour sauce, 1 tbsp rice vinegar; 6 tbsp water.



Procedure:

1. Clean and devein shrimps. Rinse and pat dry with paper towel.

2. Saute minced garlic and shallot with cooking oil. Stir in shrimps, then add in remaining ingredients and seasoning. Stir fry until shrimps turn pink.





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Pepper Chicken (Preparation time: 25 minutes)




Ingredients: one 2-3 lbs fryer.

Seasoning: 4 tbsp salt; 2 tbsp Chinese pepper corns.

Procedure:

1. place seasoning ingredients in a frying pan and stir-fry salt and pepper corns using median heat; put the seasoning ingredients in a container to cool when you smell the aroma of pepper corns.

2. Clean and rinse chicken. Rub pepper salt on fryer skin then cover the fryer with saran wrap and place it in refrigerator over night.

3. Steam fryer for 15-20 minutes (i.e., steam under high temperature for 5 minutes then reduce heat to median), let it cool, then slice it into pieces and place on a plate. It is ready to be served. (an alternative method is to put the fryer in brown-in bag and bake at 350F for 45-50 minutes).





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Chinese Roast Beef (Preparation time: 1 hour)




Ingredients: One whole beef shank (2-3 lbs).

Seasoning: 1tsp sugar; 2 pieces of star anise; 4 tbsp soy sauce; 1 tbsp cooking wine; one cup of water.

Procedure:

1. Rinse beef shank. Place beef shank in a large cooking utensil (I prefer a 8-quart pot, because you can keep more steam inside the pot), put seasoning ingredients and cook under high heat. Bring the contents to a boil then reduce heat to median or low. Cover the pot and cook for at least one and half hours, turn the beef shank occasionally.

2. let the beef shank cool down for at least 30 minutes. Slice across grain, pour seasoning juice on sliced beef, and serve cold.





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Bean sauce pork (Preparation time: 30-45 minutes)




Ingredients: 2-3 lbs of pork (boneless Boston butt); 1-2 stalks of leek.

Seasoning: 3 tbsp cooking oil; 4 tbsp sweet bean sauce; 1 tbsp cooking wine; 2 tsp hot chili paste (optional).



Procedure:

1. Boil pork meat (in one piece) In a large pot with water (water should cover the pork) for 20 minutes. Take out the pork and let it cool. Slice pork into 1 inch square thick (-inch) pieces.

2. Clean leek, quarter the leek longitudinal-wise, then cut into 2-inch long pieces.

3. Heat cooking oil and fry sweet bean sauce for about 20-30 seconds. Put in leek pieces, pork slices, cooking wine, and hot chili paste (optional); mix well and stir fry for about 5-8 minutes until leek change into bright green color (don't over cook). Serve hot.





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Chinese-style Barbeque (Preparation time: 1-2 hours)




Ingredients: 3-5 lbs country-style pork ribs (or chicken thighs, or leg quarters, or pork chops, or pork steaks).

Marinade: 2 tbsp cooking wine; 4-6 tbsp Hoisin sauce; 1 tbsp Chinese barbeque powder (for coloring); 3 tsp shredded ginger root; 3 heap-tbsp green onion pieces (about 2 stalks).

Procedure:

1. Mix marinade ingredients well with pork ribs. Place them in refrigerator over night.

2. Grill pork ribs until done. Turn and brush marinade sauce occasionally. Serve hot.





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Pearl meat ball (Preparation time: 1 hour)




Ingredients: 2 lbs of ground pork; 1 tsp finely chopped ginger root; cup finely diced water chestnut; one egg; 5-8 lettuce leaves; 2 cups of sweet rice.

Seasoning: 2 tsp salt; tsp black pepper; 1 tbsp cooking wine.

Procedure:

1. Soak sweet rice in water for at least four hours. Drain water.

2. Mix ground pork, ginger root, water chestnut, egg, and seasoning ingredients together. Beat the mixture with chopsticks or fork (in one direction only) for about five minutes.

3. Use pork mixture to make meat balls (i.e., put the mixture in your palm, squeeze the mixture out between the opening of your thumb and index finger, and scoop the pork mixture to make meat balls. You can control the size of opening to make large or small meat balls. The best size is about 1-inch in diameter). Roll the meat ball on sweet rice (rice should stick to the meat ball. If not, beat an egg, dip the meat ball in egg then roll it over sweet rice).

4. Place lettuce leaves at the bottom of a steamer and place meat balls on top of lettuce leaves (so that meat balls won't stick to steamer). Steam for 20-25 minutes. Serve hot.



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Guest Corner
Gong Bao Chicken by "Brian Hansen" ([e-mail])
Ingredients: 2 whole chicken breasts, cubed; 3/4 cup fried peanuts; 1 or 2 fried chili peppers; 1 pinch black pepper; 2 pinches salt; 2 green onions, chopped; small piece of sliced ginger; 2 cloves of garlic; cornstarch; 1/2 pinch msg; 1 Tbsp soy sauce; 1 Tbsp vinegar; 1 or 2 tsp sugar;

Procedure:


1. Make the sauce with the soy sauce, sugar, msg, salt, cornstarch, garlic, ginger, and green onions. Set aside.
2. Heat the oil, then add the chili pepper and black pepper. Add the chicken and cook briefly.
Combine with the sauce and cook until thickened.
Finally, add the peanuts and vinegar. Cook several more minutes. Serve immediately.

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MITCH'S Chicken Cashew Stir Fry by mitch kover ([e-mail])
Ingredients 1 whole chicken breast skinned & deboned cut into 1/2 inch cubes; 2 chicken thigh?s skinned & deboned cut into 1/2 inch cubes; 6 oz. cashew?s; 1/4 pound broccoli; 1/4 pound snow pea pod?s; 1/4 pound mushroom?s cut into small piece?s; 1 green bell pepper cut into thin strip?s; 1 red bell pepper cut into thin strip?s; 1 small onion cut into small piece?s; 1 clove garlic crushed; 3 Tbs. hoisin sauce; 2 Tbs. corn starch to be mixed with 3 Tbs. water; 3 Tbs. peanut oil to cook cashew?s & chicken; 1 Tbs. peanut oil to cook vegie?s in.To add to oil after cooking chicken.

Procedure

Heat wok med. high heat. Pour oil around side?s. Drop nut?s into wok stir fry till golden brown.
Remove and place on plate.
Salt & pepper chicken to taste.
Set heat on high. Put garlic into wok stir fry 5 sec. Then place chicken into wok. Stir fry tell chicken is done about 6 min?s. Then remove. Place on plate with nut?s. Set aside.
Add remaining oil to wok. Add veggie?s. Stir fry tell crisp & tender. Add hoisin sauce.
Put chicken and nut?s back in. Add corn starch and water mixture. Stir till thick. Serve over rice. You may want to tweak some of the ingredient's to suit your taste.

Answer 2

That's rather a difficult question since the chances of you getting a "genuine" Chinese dish from your local takeaway if you live in the UK (and I may be wrong here but "takeaway" is a British usage) are just about nil.

Something authenticly Chinese that uses ingrediants you have on hand is also a bit of a problem. I going to be very cautious and assume you don't have anything more authentic than soy sauce available.

With that in mind, I suggest Ch'ing chiao ch'ao jou su (shredded prok with green pepper).

Its requires:

200 g of lean pork loin finely shredded (if you partially freeze the piece of pork it is easier to shred it...you want very fine shreds)

1 teaspoon of dry white wine (you really want Chinese rice wine but any dry white wine will do)

1 teaspoon of corn starch

1 1/2 tablespoon soy sauce

several green bell peppers cut into a fine jullienne

one large green onion (scallion) finely shredded

one thick slice of fresh ginger (or you can use a 1/2 teaspoon of powdered ginger)

one fat clove of garlic

1/2 teaspoon of sugar

6 tablespoons of oil (preferably peanut oil)

Mix the pork with the cornstarch, wine, and 1/2 tablespoon of the soy sauce and mix well and set aside. (this is a unique Chinese cooking process sometimes translated as "velvetizing").

Heat three tablespoons of the oil in a wok (okay..you may not have a wok...use a large saute pan) and quickly saute the green pepper. Set aside.

Heat the remaining oil and saute the green onion, ginger and garlic for a minute then add the pork and cook until done. Add the sugar and the green peppers, mix thoroughly over heat. Serve with rice.

Answer 3

'like the kind might get from your local takeaway'
Ha ha. A friend of mine is Chinese but now living here in England. According to her, most "Take away" food is an insult to proper Chinese cusine.

Answer 4

This is the Ken Hom recipe listing website.

He's probably the most famous Chinese 'celebrity' chef so you're bound to find something good here:

http://www.kenhom.com/recipes/listing.asp

Answer 5

Oh my god! What is the point with the responce you have had.My favorite is crispy seaweed.Spring grrens from the supermarket,deepdried for like 6 seconds and drained off.
Then sprinkle with sugar and salt and sprinkle with ginger!
Tastes exactly how its supposed to and is easy!

Answer 6

The definition of fruits has different meanings depending on context.

Answer 7

yes you could try chop suey friends rioce wqith prawns egg etc or chinese roast chicken