Our girl scout troop needs an easy authentic recipe for our international night on china. Any suggestions?

Question

Our girl scout council is hosting an international night, our troop is representing China, does anyone have any easy chinese recipes that we could use? They have to be pretty easy as we have to feed over a 100 people? thank you so very much!!!!

Answer 1

Asian Egg Drop Soup

4 cups prepared chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste

Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately

Answer 2

What a wonderful question (and many suggestions which could prove very helpful to our men and women in uniform)! Those reading should take the time to print this page and post it at work, church or give it to organizations who could help out. We have a nephew serving in Iraq and he told us some of the things they like to receive. The most surprising food request was for fresh fruit. We belong to Costco and Sams Club and can get a large bunch of bananas for a very small cost. I was not aware that they could be sent by the Post Office to the military but, I sent them at a low cost and they arrived in one week. There are so many fruits available and you might even consider sending a crate of oranges or grapefruit that are available this time of year. My nephew and his companions shared the fruit and were thrilled. We have also sent granola bars, nuts, candy (which won't melt), gum, and many different items they love to receive (CD's are another favorite) and also magazines (cars, sports, or anything they might like to read about). Our military is the finest in the world. They are serving us and protecting our freedoms. They need to know how much they are appreciated and how thankful we are to have them to do the job which is so necessary. Some do not believe there has been any progress but, I can tell you that there are major improvements and those who are there feel that the truth is not always being told to those back home. This can be very discouraging. Send a letter and a package and do it often. We do care!! Let them know by taking the time to write and send that package. Letters from home are very important and so is the surprise package from the ones who are benefiting from the service they are doing for us. God bless our military and God Bless America!! Migz: Thank you for a wonderful question and for your support of the military!! Not only do you deserve a star; YOU are a STAR!!

Answer 3

Try making Chinese Almond Cookies, they're really good and easy to make.

Chinese Almond Cookies

2 1/4 c. flour
1 c. sugar
1/2 tsp. soda
11/2 tsp. salt
1 c. butter, margarine or lard
1 egg, slightly beaten
1 tsp. almond extract
1/3 c. whole blanched almonds,
halved

Sift dry ingredients together into bowl. Cut butter until mixture resembles corn meal. Add egg and almond extract; mix well. Gather up with fingers; form into ball.

Roll to slightly less than 1/4-inch; cut with 2-inch round cutter. Place on ungreased cookie sheet about 2-inches apart or form in 1-inch balls; flatten on cookie sheet with bottom of floured tumbler. Place almond half atop each cookie.

Bake at 325 degrees for 15 to 20 minutes.

Makes 50. (Could easily be doubled or quadrupled, depends on how many cookies you want each recipient to have.)

Answer 4

Check out this link.

http://allrecipes.com/Recipes/World-Cuisine/Asia/China/Main.aspx

It lists several recipes, and gives other links on their site for more asian recipes. The great thing about this website is, you can type the number of servings you need and the recipe will automatically change all the ingredients to the amount you need to feed, say 100 people. Hope this website helps you out a lot!

Answer 5

Fruits are identified as ripened flower ovaries which produce seeds.

Answer 6

like both, fruits: berries, pears, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... My spouse and i guess the two are great.

Answer 7

SWEET AND SOUR CHINESE CHICKEN

1 lb. boneless skinless chicken breast
1 beaten egg
1 c. vegetable oil
1 (13 1/2 oz.) can pineapple chunks, undrained
2 tbsp. soy sauce
1/4 tsp. ground ginger
3/4 c. carrots, thinly sliced
1 med. green pepper, cut into 1 inch squares
1/2 c. slivered almonds
1/2 c. cornstarch
Water
1/3 c. sugar
1/3 c. cider vinegar
4 c. cooked rice

Cut chicken into bite size pieces. Dip in egg; roll in cornstarch and fry in hot oil. Cook until golden-drain on paper towel. Reserve pan drippings. Drain pineapple and add water to measure 1 cup. Stir syrup, sugar, vinegar, soy sauce, and ginger to pan drippings. Heat to boiling until sugar dissolves. Stir in carrots, until slightly tender; add pepper chunks. Reduce heat, cover, cook until peppers crisp-tender. Mix 2 tbsp. cornstarch with water until smooth. Stir into vegetable mixture. Cook, stirring constantly until mixture thickens and boils. Stir in chicken, pineapples, and almonds. Heat until warmed through, about 3 minutes. Serve over rice.



Here is a basic recipe for fried rice that you can adapt depending on what vegetables you have on hand:

Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped fine

Directions:

Break rice apart with wet hands
Heat oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is thoroughly heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.

May be prepared in advance. May be frozen. Reheat before serving.
(This recipe is reprinted from Madame Wong's Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)
In the upper right-hand corner, in the linkbox under "More of this Feature" you'll find several recipes that illustrate different ways of making fried rice. The first recipe - Fried rice with ham - uses thick soy sauce to give the rice a darker color. This is the way fried rice is often served in American restaurants and take-out establishments. The second recipe - Sun Ya Fried Rice - is a Cantonese dish made with shrimp, roast pork, and chicken. The third is an authentic recipe for Yangzhou or Yangchow fried rice.

Finally, here are a few basic tips for cooking rice:

Always use long grain rice - short grain rice is used only for desserts and snacks in Chinese cooking.
Rinse the rice in water to get rid of excess starch.
Use 1 cup rice to 1 1/2 cups water. For example, when cooking 2 cups of rice you would use 3 cups of water.
Bring the rice to a boil at medium heat (about 4 on the dial).
When boiling, turn the heat down to medium low (about 3) and tilt the lid on the pot. This allows the steam to escape.
Let the water evaporate. When you can see craters (holes) in the rice, put the lid on tight.
Turn the heat to low, and simmer for another 15 minutes.
Fluff up the rice, and serve.

Answer 8

Chinese Pot Stickers
These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer
64 Potstickers 1 hour 45 min prep

2 cups cabbage, finely chopped
1 teaspoon salt
1/2 lb shrimp, peeled,deveined and finely chopped
1 lb lean pork, ground
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or white wine
1 tablespoon green onions, chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger, chopped
2 cloves garlic, minced
64 wonton wrappers (usually 1 pkg)
1/4 cup vegetable oil
1 cup chicken stock
DIPPING SAUCE
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger, minced

Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
Squeeze out any liquid from the shrimp.
Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
Repeat for the remaining 32 dumplings.
Mix the dipping sauce and serve with warm or hot dumplings.

Chinese Green Beans
Delicous and spicey green beans just like your favorite chinese restaurant. Be careful with the sesame oil or it can overpower your beans. Prep time includes steaming the beans.
50 servings 17 min 10 min prep

8 1/3 lbs fresh green beans
vegetable cooking spray or 16 2/3 tablespoons peanut oil
8 1/3 teaspoons gingerroot, peeled,minced
8 1/3 cloves garlic, minced
16 2/3 tablespoons water
8 1/3 tablespoons soy sauce
8 1/3 teaspoons cornstarch
4 1/4 teaspoons brown sugar
4 1/4 teaspoons sesame oil
2 1/8 teaspoons crushed red pepper flakes

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions below have NOT been adjusted (only the amounts in the ingredients list were updated).
WASH BEANS, TRIM ENDS AND REMOVE STRINGS.
ARRANGE BEANS IN A VEGETABLE STEAMER (OR A COLANDER THAT WILL SIT NICELY IN SAUCEPAN), AND PLACE OVER BOILING WATER.
COVER AND STEAM 5 MINS.
DRAIN AND PLUNGE INTO COLD WATER, DRAIN AGAIN.
COAT A LARGE NONSTICK SKILLET (OR WOK) WITH COOKING SPRAY OR PEANUT OIL AND HEAT UNTIL HOT.
ADD GINGERROOT AND GARLIC AND SAUTE 30 SECS.
ADD BEANS, SAUTE 5 MINS.
COMBINE 2 TABLESPOONS WATER AND REMAINING 5 INGREDIENTS.
STIR WELL.
ADD TO BEANS, COOK 30 SECS OR UNTIL THOROUGHLY HEATED, STIRRING CONSTANTLY.

Chinese Wontons
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worchestershire sauce.
100 appetizers 35 min 20 min prep

2 lbs ground pork
6 cloves chopped garlic
2 teaspoons grated fresh ginger
2 tablespoons soy sauce
2 teaspoons sesame oil
6 carrots, finely diced
6 stalks celery, finely diced
12 green onions, finely diced
2 packages wonton wrappers
water
oil (for deep frying)
your favorite sweet and sour sauce

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions below have NOT been adjusted (only the amounts in the ingredients list were updated).
Combine pork, garlic, ginger, soysauce, and vegetables in a bowl.
Separate wonton skins.
Place a heaping teaspoon of filling in the center of the wonton.
Brush water on 2 borders of the skin, covering 1/4" from the edge.
Fold skin over to form a triangle, sealing edges.
Pinch the two long outside points together.
Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
Drain and serve with sauce.

Chinese Buffet Style Donuts
We have all enjoyed these simple to make donuts. Now you can make them at home. From Copykat.com (http://www.copykat.com)
100 servings 100 Doughnuts 6 min 1 min prep

10 (10 count) cans refrigerated biscuits
3 1/3 cups sugar
oil, to deep fry in

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions below have NOT been adjusted (only the amounts in the ingredients list were updated).
Use either a deep fryer, or a large deep skillet.
Be sure to add enough of oil to line the bottom of the pan a couple of inches deep.
Heat oil to 350 degrees.
Remove biscuits from can and fry a few at a time in the fryer.
When browned on one side, turn over.
When golden brown on both sides remove from oil, and drain on paper towels.
Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides.
Be sure to fry only a couple at a time.

Microwave Chinese Chews
Easy, yummy cookie. I make these for the holiday cookie exchange, but I felt so guilty for making such an easy cookie, I didn't make them one year. The next year I was asked to please make them again, people were asking for them.
100 servings 20 min 15 min prep

2 7/8 (10 ounce) bags of crispy chow mein noodles
2 7/8 (16 ounce) bags semi-sweet chocolate chips
2 7/8 (16 ounce) bags butterscotch chips or peanut butter chips (my variation)

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions below have NOT been adjusted (only the amounts in the ingredients list were updated).
Make a clear space on your counter or table.
Using clean newspaper, cover the space with paper.
Melt chocolate and butterscotch (or peanutbutter) chips in a microwave safe bowl in the microwave for about 2 minutes, until smooth.
Check and stir the chips about every 30 seconds, as needed.
While the chips are melting, dump the whole bag of chowmein noodles into a large mixing bowl.
When the chips are ready, quickly mix them into the chowmein noodles.
Working quickly, place teaspoon fulls of the mixture onto newspaper to dry.
Cookies are ready when they are dry and set.
Enjoy.

Chinese Fried Rice
100 servings 28 min 10 min prep

18 3/4 cups finely chopped onions
62 1/2 tablespoons oil
25 eggs, lightly beaten
75 drops soy sauce
75 drops sesame oil
200 ounces cooked lean boneless pork or chickens, chopped
12 1/2 cups finely chopped carrots (very small)
12 1/2 cups frozen peas, thawed
100 cups cold cooked rice, grains separated (preferably medium grain)
100 green onions, chopped
50 cups bean sprouts
50 tablespoons light soy sauce

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions below have NOT been adjusted (only the amounts in the ingredients list were updated).
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

Chinese Chicken Balls With Delicious Sweet and Sour Sauce
Of coarse you can use your own favorite dipping sauce recipe and just prepare the chicken balls, but this sauce is really good! You will LOVE this!
8 dozen 45 min 40 min prep

SAUCE
2 2/3 (8 ounce) cans crushed pineapple
4 cups sugar
1 1/3 (14 ounce) cans diced tomatoes, undrained
1 1/3 cups white vinegar
1 1/3 large onions, finely chopped
1 1/3 large green peppers, finely chopped
2 2/3 tablespoons soy sauce
2/3 teaspoon ginger powder
2 2/3 tablespoons cornstarch
CHICKEN BALL BATTER
2 2/3 cups flour
2 2/3 cups cornstarch
1 1/3 tablespoons baking powder
1 1/3 tablespoons baking soda
1 1/3 tablespoons sugar
3 5/8 cups cold water
oil (for frying)
4 2/3 lbs boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces)
seasoning salt (optional)

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions below have NOT been adjusted (only the amounts in the ingredients list were updated).
Drain pineapple, reserving the juice.
To make the Sauce: in a saucepan combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple; simmer for about 20 minutes.
In a bowl, combine/whisk the cornstarch with the reserved pineapple juice until smooth, and add to the tomato mixture.
Bring to a boil and simmer for about 2 minutes, or until thickened.
Remove from heat; set aside to cool.
To make the chicken balls: in a bowl combine flour, cornstarch, baking powder, baking soda, sugar and water until smooth.
Heat oil in a deep-fryer or Dutch oven to 375 degrees.
Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
Remove to a paper towel.
Sprinkle with seasoning salt immediately after frying if desired.
Serve immediately with sweet and sour sauce.
Delicious!