This recipe comes from a very good chinese cookbook written in English.
Serves 4 – 6 people.
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
This recipe comes from a very good chinese cookbook written in english.
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.
2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock
May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.
(*Note: This recipe is reprinted from “Madame Wong’s Long-Life Chinese Cookbook”, courtesy of Sylvia Schulman).
Yield: 1 Servings
Cook fish and potatoes till tender. Mash very thoroughly until every lump is gone. Add butter, pepper and egg and beat till the whole is light and creamy. Take up, a little at a time, with a spoon dipped in hot fat (prevents sticking) and drop into hot lard. Cook til golden brown. If the lard is the right heat this will not take more than a minute. Drain well and serve with crispy fried bacon. (Or without it).
Makes 20 dumplings
Soak the rice for three hours.
Boil peanuts until tender (30 – 1 hour).
Stew the meat and the chestnuts together for 30 minutes to 1 hour with with 1/2 a up of soy sauce, 1/2 a cup of rice wine, a teaspoon each of fine ground pepper, sugar and star anise.
Soak mushrooms until soft (hot water will speed the process); remove the stalks. Stir-fry with a little soup from the meat stew; add small amounts of soy sauce, sugar,
Dried Radish: Chop up finely and stir-fry with some sugar and garlic.
Shrimp: Stir-fry for a couple of minutes
Scallions: Chop up finely, stir-fry until fragrant.
In a large wok, mix in with rice in the wok to flavour with soup meat stew soup. Add the peanuts. Then the shrimp.
Cut the dried duck egg yokes into halves.
Bamboo leaves: Wash in hot water to tenderise the leaves (so they don’t break), before washing thoroughly in cold water.
Wet the strings to make them more pliable.
Wrapping the zong zi: Hang the set of strings.
“Fold the leaves flat at the leafstalk to make a sheet.”
“Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction.”
The dumplings should be pyramid shaped with sharp edges and pointed ends. It takes some practice to get nice looking ones.
They are tied up just like shoes laces with a double knot which makes them easy to open.
*Steam for 1 hour, unwrap and serve.
Zong zi are eaten plain or with any kind of sauce you chose. People in southern Taiwan tend to boil the dumplings rather than steam them.
1 kl labong ng niyog stripped
1/2 kl singkamas stripped
3 tbsp ngohiong powder
2 tbsp 5 spice powder
1/2 kl ground pork
season to taste with salt, pepper, msg, and soy sauce
Batter after wrapping with lumpia wrapper
2 cups cornstarch
paprika/white pepper 5 tbsp
700 grms water
Here is another recipe, this time of the sauce:
(Here’s the recipe for the dip sauce).
2 tbsp dark soy sauce
2 tbsp castor sugar
1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun
1/8 tsp salt
4-5 tbsp water
1/2 tsp corn flour or tapioca flour
1 egg white, lightly beaten
Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use.
Here is another clarification on the subject:
By Pepe on Tuesday, October 10, 2000 – 01:25 am:
I just cooked some adobo pork spare ribs. Super sarap talaga. I experimented a little bit by putting a little bit of five spice powder with the usual adobo TSB ingredients (toyo, suka at bawang). Sarap din ang labas. Don’t put a lot though. Just sprinkle some 5 spice powder. It’s quite overpowering if you put too much of this powder. (5 spice powder is Ngo-Hiong in Chinese).
Here is the recipe for Chinese Five Spice Powder:
How To Make Five-Spice Powder:
Five-spice powder encompasses all five flavors – sweet, sour, bitter, pungent, and salty. Source: Raphael Meyer, American Kashrus Services.
In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes). Grind the roasted peppercorns and 8 star anise in a blender or pepper mill. Strain the blended seasonings. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until very fine. Store in an airtight container.
Use five-spice powder sparingly, as it can be quite pungent. If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise).
What You Need:
Blender or a Spice Mill
This recipe is from Siam Oriental Restaurant
1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
by Martin Yan Talk about a quick way to make some dough! Round, golden and full of flavor, these pan-fried dumplings with a rich meat filling symbolize wholeness and good fortune.
1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork. Gradually stir in cold water, mixing until dough holds together. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.
2. Combine filling ingredients in a bowl; mix well.
3. On a lightly floured board, roll dough into a cylinder, then cut into 18 portions. To make each coin, roll a portion of dough into a 3-1/2-inch circle about 1/2-inch thick; keep remaining dough covered to prevent drying.
4. Place a rounded tablespoon of filling in center of dough. Gather edges of dough around filling; pinch to seal. Roll filled dough into a ball; flatten with the palm of your hand until 1/2-inch thick.
5. Place a wide frying pan over medium heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add coins, half at a time, and cook until golden brown on both sides, 3 to 4 minutes on each side.
by Martin Yan These large meatballs are supposed to resemble the head of a lion, especially when served with cabbage leaves draped over them as a “mane.” They are often served on special occasions to symbolize happiness. Makes 4 servings
Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes. Shape into 4 large meatballs, each approximately 2-1/2 inches in diameter.
Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 350 degrees F. Add meatballs and cook for 3 minutes or until golden brown. Lift out and drain on paper towels. Remove all but 2 tablespoons oil from wok and set wok over high heat until hot. Add ginger and garlic and cook, stirring, until fragrant, about 5 seconds. Add meatballs, broth, sugar, salt and pepper and bring to a boil. Cover and simmer over medium-low heat for 20 minutes. Place cabbage leaves over meatballs. Cover and simmer for 15 minutes longer. Sprinkle with sesame oil before serving.
Tip: If a thicker sauce is desired, transfer cabbage and meatballs to a platter with a slotted spoon. Add 3 tablespoons cornstarch mixed with 1/3 cup water to sauce, and cook, stirring, until sauce boils and thickens.
Although this is for beef lo mein, just substitute chicken or shrimp. This is from the Chinese Village Cookbook by Rhoda Yee. It is great, and kids love it!
Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Slice beef into 1/8-inch strips across the grain. Marinate for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready.
Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown. Discard. Add beef and salt stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles.
Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil.
Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely.
Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly.
Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.
Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil.
Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well.
Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add the walnuts.
I am looking for a recipe called Double Ding. It is chicken and shrimp with celery, carrots, tiny corn in brown sauce. I cannot find it anywhere.
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