Easy chiken recipes

Braised Chicken with Chestnuts

Braised Chicken with Chestnuts

Ingredients:

1. 1 lb. (500g) chicken pieces
2. 2 cloves star anise
3. 1 1/2 tsp. scallions , chopped
4. 5 tbsp vegetable oil
5. 5 oz (150 g) chestnuts
6. 4 tbsp sugar
7. 1 1/2 tsp. fresh ginger, chopped
8. 8 tsp. soy sauce
9. 1 tsp. rice wine
10. 1/2 tsp. MSG (optional)

Directions:

• Wash the chicken and place in a heat-proof bowl. Add 1 tsp. scallion, 1 tsp. ginger, rice wine , and star anise.
• Put the bowl in a steamer and steam for 30 minutes.
• Remove the chicken, drain, let cool, and chop into
• 1 1/2 inch (4cm) pieces. Reserve and liquid in the bowl.
• While the chicken steams, make a cross in the shell of each chestnut and place in a saucepan with water to cover.
• Bring to a boil for 3 to 5 minutes. Remove from the heat and let cool in the water. Shell and peel, but leave whole.
• Heat the oil in a wok over high heat until the surface ripples.
• Add the chestnuts and stir-fry for 10 minutes. Drain and set aside.
• Add the sugar to the wok and stir until melted. Add 1/2 tsp. scallions. 1/2 tsp. ginger, and chicken, and stir-fry until the chicken skin browns. Then add the soy sauce. Continue to stir-fry for about 1 minute and add the chestnuts. Pour in the chicken liquid, bring to a boil, and simmer over medium heat for 20 minutes. Remove and serve.

Healthy recipes Green Tea Cakes

Healt Green Tea Cakes

Healt Green Tea Cakes

(The tea called for here is matcha, powdered green tea used in the Japanese tea ceremony. It is unnecessary to buy the highest-grade tea for this recipe).

Ingredients:
1 dozen petits fours
Ingredients:

1. 4 eggs + 1 egg yolk, divided
2. 1/2 cup sugar
3. 1/3 cup cake flour
4. 2 tablespoons cornstarch
5. 2 tablespoons powdered green tea
6. 1/8 teaspoon cream of tartar confectioners' sugar
7. 6 tablespoons almond paste
8. 1 cup heavy cream
9. 4 teaspoons superfine sugar

directions:

1. Preheat oven to 450 degrees Farenheit.
2. With an electric mixer, beat 2 whole eggs, 3 egg yolks,and 7 tablespoons sugar together until thick and tripledin volume, about 5 minutes.
3. Sift together flour, cornstarch, and 1 tablespoon green tea.
4. Sift mixture onto beaten eggs and fold in. Beat egg whites with cream of tartar until soft peaks form. Beat in remaining
5. 1 tablespoon sugar until stiff. Fold into batter.
6. Spread batter in a shallow 11 x 7" pan that has been greased
7. and lined with greased and floured wax paper. Bake until lightly browned and springy to touch.
8. Loosen edges of cake. Sprinkle with fectioners' sugar, then cover with a kitchen towel and invert onto a flat surface.
9. Let cool. Using a biscuit cutter or other decorative cutter, cut out 24 pieces of cake.
10. Knead almond paste with 1 teaspoon green tea. Roll out thinly between sheets of plastic wrap. Using a small cookie cutter,cut out 12 decorative shapes.
11.  Gradually whisk heavy cream into superfine sugar and remaining
12.  2 teaspoons green tea, then beat until not quite stiff.

To assemble cakes, sandwich two cake layers with about 1/4"
green tea whipped cream. Frost top and sides with whipped cream
and decorate with almond paste cutouts. Chill until serving.

Easy recipes for Pork Balls in Clear Broth

Pork Balls in Clear Broth

Pork Balls in Clear Broth

Pork Balls in Clear Broth
Ingredients:

1. 9 oz (250g) lean and fat pork
2. 1 oz (25g) golden needles, soaked in hot water1 egg, beaten
3. 2 oz (50g) Chinese cabbage hearts, coarsely chopped
4. 1/2 tsp. scallions, chopped
5. 2 oz (50g) cellophane noodles (flour or bean threads), soaked in warm water
6. 1/2 tsp. ginger , chopped
7. 1 tsp. sesame oil
8. 2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
9. 1/4 tsp. ground Sichuan peppercorn
10. 4 cups (1 litre) meat broth 1/4 tsp. MSG (optional)
11.  2 tsp. salt, or to taste
12.  1 oz (25g) wood ears, reconstituted in hot water

Directions:


Mince the pork, if not already ground, and mix well with the scallions, ginger,egg, corn starch, 3 1/2 fl oz
(100ml) of the broth, and 1/2 tsp. of the salt. Heat the remaining broth to a boil, then turn the heat to low. While the broth is heating make small meatballs, about 3/4 - inch (2 cm ) in diameter. Add the meatballs to broth one by one , and simmer until done.Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane noodles. Bring to a boil and add the pepper and MSG (optional), sprinkle the sesame oil on the broth remove and serve.

each the other tips for using chopsticks

Do you know how to use chopsticks? Some friends told me that they have some trouble using them. The following is a simple guide.

1. If possible, use wood or bamboo chopsticks. Plastic chopsticks are more slippery and harder to hold.
2. Hold the chopsticks in the middle, making sure that the ends are even and do not cross.
3. Hold the top chopstick between the thumb and the index and middle fingers.
4. Keep the bottom chopstick stationary at all times.
5. To pick up food, place a bit of pressure on the top chopstick.
6. This will move the tip closer to the bottom chopstick.
7. When the tips are close enough together, use them to grasp a piece of food off the plate.
8. Lift the food up to your mouth, leaning over if necessary.
9. For foods containing bones (such as chicken), hold the food with the chopsticks and eat around the bone.
10. Children often prefer to hold chopsticks nearer the bottom instead of in the middle.

Sweet and Sour Vegetables Recipe

Sweet and Sour Vegetables Photo

Sweet and Sour Vegetables

Sweet and Sour Vegetables

Ingredients:

2 1/4 cups (approximately) frozen Oriental vegetables
1/4 cup pineapple chunks (reserve the juice)



Sauce:

3 tablespoons brown sugar
1 tablespoon rice vinegar
1/8 to 1/4 teaspoon salt
1/2 cup pineapple juice
1 tablespoon cornstarch


Directions:



Mix together the sauce ingredients in a small bowl.

Heat the wok and add oil. When oil is ready, add the

frozen vegetables. Stir-fry until tender but not overcooked.

Add pineapple chunks and sauce, giving sauce a quick re-stir.

Cook until thickened and serve hot.