Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts

Choi Sum in Oyster Sauce with Fried Shallots and Garlic

First of all, Happy Chinese New Year!  A perfect side dish to any Chinese meal - choi sum.

 Choi Sum in Oyster Sauce with Fried Shallots and Garlic

Also spelt 'choy' sum is much the same as bok choi or pak choi, they are all part of the Chinese cabbage family.
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Beef and Green Peppers in Black Bean Sauce

Beef and green peppers in black bean sauce, totally delicious and just like it is in the Chinese restaurants here in the UK. 




Black beans are usually preserved in ginger and salt, they will need rinsing and soaking before use. 
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Chinese Curry - Tastes Just Like Takeaway

Have you ever wondered how they make the kind of Chicken Curry you get from the takeaway? Well read on and find out how.  Of course, I can only speak of the kind of curry we get here in the UK Chinese restaurant's and takeaways.


There are two sauce's you need. One is 'Hot and Spicy' Curry Sauce Concentrate and the other is a sauce mix sold in a packet, brand name Mai Mai and is called 'Genuine Chinese Curry Mix'.
It was my brother Michael that first dabbled about in the kitchen and came up with this recipe which it has to be said is spot on.

Also you might wonder, as I did, how the chicken is always so tender in Chinese restaurants?  I asked the woman in a Chinese supermarket how it was done and this is what I was told. All I can say is, it may sound strange, but it works!  Frying cubes of chicken can sometimes result it being a bit on the tough side.

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Pak Choi Stir-Fry Recipe - Virtually Fat Free

Pak Choi stir fried with ginger, garlic, chili and oyster sauce.
Two or three minutes and it's on the table! The rice as the accompaniment is the only thing that takes any time at all.

The best news is, this dish is virtually fat free!  Pak choi or Bok choy are easily available in most large UK supermarkets, for example, Tesco, Asda and Sainsbury's. I could only get red Pak choi but I don't imagine it tastes any different.

Pak Choi Stir Fry

My photos aren't too amazing but you get the idea. You will need a wok for this. You can use as little or as much of each ingredient, it will depend on your taste. So the amounts I've listed are very 'ish' amounts.
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Pork in Black Bean Sauce with Green Peppers

Pork with green peppers in black bean sauce is so good to eat!


I wanted to add spice to this dish.  Ginger, garlic and chilli came to mind and so I came up with this.

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Chinese Sweet and Sour Chicken Recipe

Easy to make from a few store cupboard ingredients, although I would recommend  using proper Shaoxing (Chinese rice wine).  I love sweet and sour chicken in batter but sometimes you either can't be bothered to mess about.  Besides, this is better for you!




This recipe is much the same as my one for sweet and sour pork  just this is chicken and without the batter.

If you do make this please be sure to marinade the chicken - don't leave that bit out - as it really makes a difference to the chicken.
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Noodles and Vegetables with Chilli Bean Sauce

The other night I made a couple of Chinese dishes, sweet and sour pork, egg fried rice and a large bowl of noodles with vegetables in chilli bean sauce topped with pea shoots. The sauce gave it a nice sweet and spicy heat.
Now, the noodles I must say turned out rather nice indeedy. I had a jar of chilli bean sauce and a pack of prepared stir fry vegetables which consisted of Chinese cabbage, beansprouts, sliced red onion, sliced red pepper, carrot, bamboo shoots. I also had a few pea shoots.
So easy and quick to make too!
In a wok heat up about a tablespoon of vegetable oil. Then add the vegetables along with a little soy sauce and stir fry for about 30 seconds. Now add the ready cooked noodles along with about 2 teaspoons of the chilli bean sauce. This sauce is hot so even I only used a small amount.
Give it all a good stir to heat through, then add the pea shoots seconds before it's all done and serve immediately.
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How to Make Chinese Chicken and Cashews

Chicken with cashew nuts, but far better than it is in many Chinese takeaways here in the UK.
If you've never cooked Chinese before, then you should have a go at this as it really is very easy.

Just prepare everything before you start cooking and it'll be a doddle!




To serve 2 greedy people or 4 not quite as greedy, you will need:
a small amount of vegetable oil - for frying
2 large boneless chicken breasts - cut into bite sized pieces
a good handful of cashew nuts
1 green bell pepper - cut into bite sized pieces
1 red bell pepper - cut into bite sized pieces
6 thin slices of ginger - grated or chopped
2 fat cloves of garlic - chopped
1 large onion - cut into bite sized pieces

For the Marinade:
2 teaspoons of corn starch
1 teaspoon Shaoxing (Chinese rice wine) if you can't get it you could use dry pale sherry
2 teaspoons of light soy sauce

For the Sauce:
3 tablespoons of oyster sauce
1 and a half tablespoons of dark soy sauce
1/2 a tablespoon of light soy sauce
1 tablespoon of water
a good pinch of white pepper
2 teaspoons of sugar
2 teaspoons of Shaoxing (Chinese rice wine - as above)
1 teaspoon of vegetable oil

How to do it:
Put the ingredients for the marinade in a small bowl along with the chicken pieces. Leave for about 30 minutes.
Mix all the ingredients of the sauce in a small bowl and set aside.

When you're ready to cook, remove the chicken and pat it dry using kitchen paper.
Heat up the oil in your wok and stir-fry the chicken until it is almost cooked. Remove and set aside.

Wipe out the wok add a bit more oil and heat it up again. Once heated stir-fry the bell peppers and onions
for a minute or so and then add the garlic and ginger.
Stir-fry for a couple of minutes and then put the chicken back into the wok. Cook, stirring all the while and put in the cashew nuts.

Cook for a about 30 seconds.

Give the sauce another mix as the sugar would have gone to the bottom,
before adding it to the wok.
Stir continuously until the chicken is cooked through and is well coated with

the sauce.
Add a tiny amount of salt to taste, if you think it needs it, then serve immediately.
I served mine with egg fried rice.
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How to Make Authentic Kung Pao Chicken

Far easier to make than you'd perhaps think, anyone can cook Kung Pao Chicken.  Tender chicken in a tasty sauce that makes your lips tingle mixed with peppers and onions that are still slightly crunchy.

Far better than anything you'll find from a Chinese takeaway.



This might look a bit of a performance to make, but once you have all the ingredients ready it's cooked in no time and is well worth the effort.
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Chinese Special Fried Rice


This is a really good recipe for special fried rice.  It's just like the kind you get from a Chinese restaurant or take away.

After taking bits from one recipe and bits from another - then doing my own thing, I came up with this. I have to say it wasn't bad at all and I will be making this again when I feel the need to eat Chinese!

**Please don't miss out putting the chicken in the marinade as this makes the chicken so soft. It will not be the same if you don't do it.

Print Recipe

You will need: Plus the marinade below.
2 Cups of Rice – cooked and cooled ***See note at the bottom on storing cooked rice
1 Tablespoon Soy Sauce
1 and a 1/2 Teaspoons Sweet Soy Sauce (Ketjap Manis - sold in Tesco)
1/4 Teaspoon White Pepper
1 Skinless and Boneless Chicken Breast - cut into small cubes
80g of Cooked Prawns
60g of Cured Ham – diced into very small cubes
A Handful of Cooked Peas
1 Tablespoons Vegetable Oil
2 Cloves Garlic - finely chopped
2 Eggs - lightly beaten

In a small bowl, mix together the following to make a marinade for the chicken:
1 Tablespoon Cornflour
1 Tablespoon of Dark Soy Sauce
1/2 a Tablespoon of Shaoxing or Rice Wine, such as Saki
1/2 Tablespoon of Vegetable Oil

How to do it:
Marinade the chicken cubes in the above for half an hour of more.
Get your wok out, heat it up and add the oil. Fry the beaten eggs just for a few seconds - you don't want it cooked too much at this stage. Remove the egg, break into pieces and set aside.

Fry the garlic for a minute, now, remove the chicken from the marinade, drain and add to the wok, stir fry until it is almost cooked.
Now add the cooked rice and whilst giving it a good stir, add the ham, prawns, soy sauce, sweet soy sauce, white pepper and continue to fry the rice for a couple of minutes.

Add the cooked peas and stir fry for a minutes or so. Make sure the chicken is cooked through.

Now return the egg to the wok, it will cook in a few seconds. Stir for another minute or so.

Serve immediately.


Read on if you want to know about how to store cooked rice to avoid food poisoning:

It's true that you could get food poisoning from eating reheated rice. But it's not actually the reheating that's the problem – it's the way the rice has been stored before reheating.

Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.Remember that when you reheat any food, you should always check that it's piping hot all the way through, and avoid reheating more than once.
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Chinese Sweet and Sour Pork in Batter Recipe

After reading loads of recipes for Chinese sweet and sour pork in batter, I came up with this. This recipe is well worth making the effort - it was serioulsy good.


 The pork was so tender - you have to use pork tenderloin I'd say or it will not be half as nice.

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Pork Yuk Sung (Pork in Lettuce Leaves)

Easy to make at home recipe for Pork Yuk Sung!  We had this a while ago in a Chinese restaurant and have been a fan of this dish ever since.  Some places add a few spoonfuls of plain boiled rice to the cooked pork mixture.


I think this tastes as near to the dish that is served in restaurants as you can get. I served it as a starter to Kung Po Chicken.

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