egg bubble soup Ingredients:
4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or vegetable oil
1 tsp scallions, chopped
1 1/2 tsp salt, or to taste
1 tsp MSG
Method:
4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or vegetable oil
1 tsp scallions, chopped
1 1/2 tsp salt, or to taste
1 tsp MSG
Method:
Heat the oil in a work over low heat to about 350oF (175oC),
or until a piece of scallion green sizzles and moves around
when dropped in the oil.
Add the eggs and fry until the egg solution bubbles but has
not yet begun to brown. Add 4 cups (1 liter) of water. Stir
in the salt, MSG, and pepper. Simmer until fragrant. Pour
the soup into a tureen, sprinkle with scallions, and serve.
or until a piece of scallion green sizzles and moves around
when dropped in the oil.
Add the eggs and fry until the egg solution bubbles but has
not yet begun to brown. Add 4 cups (1 liter) of water. Stir
in the salt, MSG, and pepper. Simmer until fragrant. Pour
the soup into a tureen, sprinkle with scallions, and serve.
mini spring roll (Made with mini spring roll wrappers)
Yield: 20 Spring Rolls
Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
3 1/2 oz (100 g) ground (minced) pork
3 1/2 oz (100 g) ground (minced) chicken
2 oz (60 g) ground (minced) shrimp
2 stalks celery, finely chopped
1 small carrot, finely chopped
6 canned water chestnuts, drained and finely chopped
4 scallions (shallots), finely chopped
1 cup (3 oz/90 g) shredded Chinese cabbage
2 teaspoons cornstarch (cornflour)
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon Asian sesame oil
20 frozen mini spring roll wrappers, about 4 1/2 inches
(11.5 cm) square, thawed
2 teaspoons cornstarch (cornflour) mixed with 2 tablespoons
water
4 cups (32 fl oz/1 L) vegetable oil for deep-frying
Yield: 20 Spring Rolls
Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
3 1/2 oz (100 g) ground (minced) pork
3 1/2 oz (100 g) ground (minced) chicken
2 oz (60 g) ground (minced) shrimp
2 stalks celery, finely chopped
1 small carrot, finely chopped
6 canned water chestnuts, drained and finely chopped
4 scallions (shallots), finely chopped
1 cup (3 oz/90 g) shredded Chinese cabbage
2 teaspoons cornstarch (cornflour)
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon Asian sesame oil
20 frozen mini spring roll wrappers, about 4 1/2 inches
(11.5 cm) square, thawed
2 teaspoons cornstarch (cornflour) mixed with 2 tablespoons
water
4 cups (32 fl oz/1 L) vegetable oil for deep-frying
Method:
Mix together the cornstarch, oyster sauce, soy sauce, and
chicken stock. Set aside.
Heat wok and add 1 tablespoon oil, swirling down the sides
of the wok. When oil is ready, add garlic and ginger,
stir-frying until fragrant (approximately 1 minute). Add
the ground pork, chicken, and shrimp. Stir-fry until they
change color (approximately 3 minutes). Remove the
ingredients from the wok and set aside.
Add 1 tablespoon of oil to the wok. When hot, add, in the
following order, the celery, carrot, water chestnuts,
scallions, and cabbage. On high heat, stir-fry the
vegetables until they have softened (approximately
2 minutes). Add the cornstarch/oyster sauce mixture. Bring
the ingredients to boiling, and then reduce the heat to
medium and continue cooking to allow the sauce to thicken
(between 1 and 2 minutes). Remove the wok from the heat.
When the ingredients have cooled add the pork mixture,
stirring it in to mix well. Add the sesame oil.
Wrappers: Mix together the cornstarch and water. Carefully
wet the edges of the spring roll wrapper with the
cornstarch/water mixture. Mound 1 tablespoon of filling in
the center. Roll the wrapper up diagonally, folding in the
sides. Repeat until all the spring rolls are made.
Heat the 4 cups of oil in a wok, using a deep-frying
thermometer to determine when the temperature reaches 375
degrees F (190 degrees Celsius). (If you don't have a
deep-fry thermometer, just stick a bread cube in the oil -
when it sizzles and turns a golden color, the oil is hot
enough). Cook each spring roll until it turns golden brown,
in batches of 4 at a time. Remove and drain on paper towels.
Serve hot.
Mix together the cornstarch, oyster sauce, soy sauce, and
chicken stock. Set aside.
Heat wok and add 1 tablespoon oil, swirling down the sides
of the wok. When oil is ready, add garlic and ginger,
stir-frying until fragrant (approximately 1 minute). Add
the ground pork, chicken, and shrimp. Stir-fry until they
change color (approximately 3 minutes). Remove the
ingredients from the wok and set aside.
Add 1 tablespoon of oil to the wok. When hot, add, in the
following order, the celery, carrot, water chestnuts,
scallions, and cabbage. On high heat, stir-fry the
vegetables until they have softened (approximately
2 minutes). Add the cornstarch/oyster sauce mixture. Bring
the ingredients to boiling, and then reduce the heat to
medium and continue cooking to allow the sauce to thicken
(between 1 and 2 minutes). Remove the wok from the heat.
When the ingredients have cooled add the pork mixture,
stirring it in to mix well. Add the sesame oil.
Wrappers: Mix together the cornstarch and water. Carefully
wet the edges of the spring roll wrapper with the
cornstarch/water mixture. Mound 1 tablespoon of filling in
the center. Roll the wrapper up diagonally, folding in the
sides. Repeat until all the spring rolls are made.
Heat the 4 cups of oil in a wok, using a deep-frying
thermometer to determine when the temperature reaches 375
degrees F (190 degrees Celsius). (If you don't have a
deep-fry thermometer, just stick a bread cube in the oil -
when it sizzles and turns a golden color, the oil is hot
enough). Cook each spring roll until it turns golden brown,
in batches of 4 at a time. Remove and drain on paper towels.
Serve hot.
spicy chiken wings Spicy Chicken Wing
Ingredients:
1 kg chicken wings (mid-joint)
5 TB salt
Freshly Ground Black Pepper
Method:
Clean wings and marinate with 3 TB salt, the longer the
better (the wings can be prepared in advance and frozen).
Line the wings on a baking tray, and sprinkle with remaining
2 TB salt and freshly ground black pepper. Bake at 230
Celsius (roughly 450 Fahrenheit) for 20 minutes or until
golden, turning once. Serve with dipping sauce.
Dipping Sauce: Mix ketchup with a bit of honey and tabasco
sauce.
Ingredients:
1 kg chicken wings (mid-joint)
5 TB salt
Freshly Ground Black Pepper
Method:
Clean wings and marinate with 3 TB salt, the longer the
better (the wings can be prepared in advance and frozen).
Line the wings on a baking tray, and sprinkle with remaining
2 TB salt and freshly ground black pepper. Bake at 230
Celsius (roughly 450 Fahrenheit) for 20 minutes or until
golden, turning once. Serve with dipping sauce.
Dipping Sauce: Mix ketchup with a bit of honey and tabasco
sauce.
beef and tofu Ingredients:
1 c Beef broth
1 tb Cornstarch
2 tb Water
1 t Brown sugar
2 tb Oil
1/2 lb Lean ground beef
1 cl Garlic minced
2 c Shredded Chinese cabbage
1/2 lb Tofu, cut into 1/2" cubes
3 c Hot cooked rice
2 Green onions with tops,
Sliced
1 c Beef broth
1 tb Cornstarch
2 tb Water
1 t Brown sugar
2 tb Oil
1/2 lb Lean ground beef
1 cl Garlic minced
2 c Shredded Chinese cabbage
1/2 lb Tofu, cut into 1/2" cubes
3 c Hot cooked rice
2 Green onions with tops,
Sliced
Method:
1. Bring broth to a boiling medium sauce pan.Combine
cornstarch and water in a small bowl, set aside.
2. Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink, breaking larger pieces with a wooden spoon.
3. Add garlic and Chinese cabbage, cook about 1 minute.
4. Reduce heat and add broth mixture, stir until thickened.
5. Add tofu, gently stir until heated, about 1 minute.
6. Spoon tofu mixture over rice and garnish with green onions.
1. Bring broth to a boiling medium sauce pan.Combine
cornstarch and water in a small bowl, set aside.
2. Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink, breaking larger pieces with a wooden spoon.
3. Add garlic and Chinese cabbage, cook about 1 minute.
4. Reduce heat and add broth mixture, stir until thickened.
5. Add tofu, gently stir until heated, about 1 minute.
6. Spoon tofu mixture over rice and garnish with green onions.
almond chiken Ingredients:
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil
Method:
1. Pat chicken dry with paper towels. Cut into strips 1/2"
wide by 3" long.
2. Stir soy sauce, rice wine, chicken stock, sugar,
cornstarch, ginger, and garlic together.
3. Place chicken in marinade, turning to coat. Marinate at
least one hour, turning chicken after half an hour.
4. Remove chicken from marinade and drain on paper towels.
Beat egg slightly with 1/2 teaspoon water.
5. One by one, dip chicken pieces in egg and roll in almonds
to coat.
6. Let almond coated pieces set 15 minutes. Heat oil to 350.
Fry chicken pieces in batches one layer deep until crisp,
golden brown. Be sure to let oil come back up to 350
between batches.
7. Drain on paper towels and serve at once.
Chinese food is not only full of delicious flavours ¨C it
can be a healthy option too. If you're eating in a
Chinese restaurant, buying from a takeaway, or cooking at
home, remember to go for lower-fat options.
You could choose dishes such as steamed fish, chicken chop
suey and Szechwan prawns. Lower-fat options include anything
boiled or steamed, such as steamed fish and plain rather
than fried rice. And for a healthy choice, it's best to
avoid anything in batter because these foods are high in fat.
Steaming rather than deep-fat frying really cuts down on fat.
Traditionally, Chinese food was cooked in small bamboo
steamers, but it's easy to steam food if you're cooking at
home. If you haven't got a steamer, try putting the food in
a sieve over a pan of boiling water. The great thing about
steaming is that you don't need to add any fat, and steamed
vegetables keep their natural flavour and nutrients.
Stir-frying, another traditional Chinese cooking method,
can also be a healthy way to cook. Ideally you should use a
wok, but any large pan will do. You only need to use a very
small amount of oil and the food cooks quickly. This means
the food is low in added fat and it retains more nutrients
because the cooking time is shorter. So, if you're cooking
up your own stir-fry, you'll end up with a meal that's tasty,
nutritious, ready quickly, and you'll only have one pan to
wash!
Stir-fries typically contain a good selection of vegetables
and a moderate amount of lean meat or other protein, and
they're usually served with a large portion of rice or
noodles ¨C which is a great combination for a healthy diet.
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil
Method:
1. Pat chicken dry with paper towels. Cut into strips 1/2"
wide by 3" long.
2. Stir soy sauce, rice wine, chicken stock, sugar,
cornstarch, ginger, and garlic together.
3. Place chicken in marinade, turning to coat. Marinate at
least one hour, turning chicken after half an hour.
4. Remove chicken from marinade and drain on paper towels.
Beat egg slightly with 1/2 teaspoon water.
5. One by one, dip chicken pieces in egg and roll in almonds
to coat.
6. Let almond coated pieces set 15 minutes. Heat oil to 350.
Fry chicken pieces in batches one layer deep until crisp,
golden brown. Be sure to let oil come back up to 350
between batches.
7. Drain on paper towels and serve at once.
Chinese food is not only full of delicious flavours ¨C it
can be a healthy option too. If you're eating in a
Chinese restaurant, buying from a takeaway, or cooking at
home, remember to go for lower-fat options.
You could choose dishes such as steamed fish, chicken chop
suey and Szechwan prawns. Lower-fat options include anything
boiled or steamed, such as steamed fish and plain rather
than fried rice. And for a healthy choice, it's best to
avoid anything in batter because these foods are high in fat.
Steaming rather than deep-fat frying really cuts down on fat.
Traditionally, Chinese food was cooked in small bamboo
steamers, but it's easy to steam food if you're cooking at
home. If you haven't got a steamer, try putting the food in
a sieve over a pan of boiling water. The great thing about
steaming is that you don't need to add any fat, and steamed
vegetables keep their natural flavour and nutrients.
Stir-frying, another traditional Chinese cooking method,
can also be a healthy way to cook. Ideally you should use a
wok, but any large pan will do. You only need to use a very
small amount of oil and the food cooks quickly. This means
the food is low in added fat and it retains more nutrients
because the cooking time is shorter. So, if you're cooking
up your own stir-fry, you'll end up with a meal that's tasty,
nutritious, ready quickly, and you'll only have one pan to
wash!
Stir-fries typically contain a good selection of vegetables
and a moderate amount of lean meat or other protein, and
they're usually served with a large portion of rice or
noodles ¨C which is a great combination for a healthy diet.