Chinese Meat Recipes

Chicken with Mangos

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.

  • 1 cup (250ml) all-purpose flour
  • 1 3/4 cups (430ml) water
  • 1/2 (2ml) teaspoon salt
  • 1/4 (1ml)teaspoon baking powder
  • 3 whole chicken breasts
  • 1 piece fresh ginger root (2×1 inches or 5×2.5 cm)
  • 8 green onions
  • 1 can (15 ounces or 425g) mangoes
  • 3 cups (750ml) vegetable oil
  • 3 tablespoons (45ml) white vinegar
  • 3 tablespoons (45ml) dry sherry
  • 4 teaspoons (20ml) soy sauce
  • 2 teaspoons (10ml) sugar
  • 2 teaspoons (10ml) corn-starch
  • 2 teaspoons (10ml) instant chicken bouillon granules
  • 1 teaspoon (5ml) sesame oil


  1. Combine flour, 1 cup (250ml) of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes.
  2. Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them into flour mixture.
  3. Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm) pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.
  4. Heat vegetable oil in wok over high heat until it reaches 375F (190C). Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes.
  5. Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown.
  6. Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.
  7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.

Sesame Chicken Salad

This recipe comes from a very good chinese cookbook written in english.

4 servings.


All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

    • 1 tablespoon (15ml) sesame seeds
    • 3 whole chicken breasts
    • 6 cups (1.5l) water
    • 2 tablespoons (30ml) soy sauce
    • 1/2 teaspoon (2ml) salt
    • 1/2 teaspoon (2ml) fivespice powder
    • 3 stalks celery
    • 1 tablespoon (15ml) sesame oil
    • 1 tablespoon (15ml) vegetable oil
    • 1/4 teaspoon (1ml) ground ginger
    • 1/8 teaspoon (0.5ml) pepper


  1. Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or until golden.
  2. Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour
  3. Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.
  4. Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.
  5. Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.

Chinese Garlic Chicken


  • 4 boneless, skinless chicken breast halves (about 1 lb.)
  • 1 egg white
  • 1 Tablespoon cornstarch
  • 1 Tablespoon dry white wine or sherry
  • 4 green onions
  • 1 teaspoon minced gingerroot
  • 3 teaspoons minced fresh garlic (about 6 medium cloves)
  • 2 Tablespoons vegetable oil
  • 4 monkey tails (optional)
  • Hot cooked rice


  • 1 teaspoon crushed chili paste (or more, to taste)
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons rice vinegar
  • 1 Tablespoon water
  • 2 Tablespoons dry white wine or sherry
  • 2 Tablespoons soy sauce


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.

Chinese Steamed Buns with Barbecued Pork Filling
(Char Siu Bao)

24 Buns


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


  1. Follow Basic Bun recipe through step 3.
  2. Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
  3. Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
  4. On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
  5. Slice the roll crosswise into 1 inch pieces.
  6. Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
  7. Place 2 tablespoons of filling in center of each round.
  8. Gather dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly.
  9. Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.
  10. Steam over briskly boiling water 10 minutes.

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).

Fish Balls

Yield: 1 Servings


  • 2 c Potatoes; chopped fine
  • 1 c Cod; flaked
  • 1 tb Butter
  • Pepper to taste
  • 1 Egg, beaten
  • Plenty of lard; smoking hot
  • Fried Bacon; optional


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).

(Rice Dumplings in Bamboo Leaves)

Makes 20 dumplings


  • 20 strings (for binding the zong zi packaging)
  • 40 large bamboo leaves
  • 1 kg of Glutinous Rice
  • 2 kg of tender, fatty pork, sliced into 1 inch cubes
  • 10 Salted Duck’s Egg yolk
  • 40 Small Dried Black Mushrooms
  • 20 Dried Chestnuts
  • 10 Cloves of Scallions cut up
  • 1/2 kg of Dried Radish cut up very finely
  • 5 Cloves of Garlic
  • 100 g small Dried Shrimp.
  • 200 g Shelled Peanuts (with skins)
  • Cooking oil
  • Fine Ground Black Pepper
  • Star Anise


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). 

Lorbak 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

Airtight Container

General Tso’s Chicken

This recipe is from Siam Oriental Restaurant



  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1+1/2 tsp minced garlic
  • 1+1/2 tsp minced ginger root
  • 3/4 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup cooking wine
  • 1+1/2 cup hot chicken broth
  • 1 tsp monosodium glutamate (optional)


  • 3 lbs deboned dark chicken meat, cut into large chunks
  • 1/4 cup soy sauce
  • 1 tsp white pepper
  • 1 egg
  • 1 cup cornstarch
  • Vegetable oil for deep-frying
  • 2 cups sliced green onions
  • 16 small dried hot peppers


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.

Golden Meat-Filled Coins

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.


  • 2-1/4 cups all-purpose flour
  • 1/2 cup boiling water
  • 1/3 cup cold water


  • 1/2 pound lean ground chicken, beef, or pork
  • 3 tablespoons chopped green onions
  • 1 tablespoon minced ginger
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster flavored sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 4 tablespoons cooking oil


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.

Makes 18

Lion’s Head

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



  • 2 tablespoons dried shrimp
  • 1 pound lean ground pork
  • 1/4 cup water chestnuts, coarsely chopped
  • 1 green onion (including top), thinly sliced
  • 1 egg, lightly beaten
  • 1-1/2 tablespoons cornstarch
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon Shao Hsing wine or dry sherry
  • 1/2 teaspoon sugar
  • vegetable oil for deep frying
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1-1/2 cups chicken broth
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • pinch of white pepper 8 large Chinese (napa) cabbage leaves
  • 1/2 teaspoon sesame oil


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.

Lo Mein

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!


  • 1/2 lb egg noodles (I use the 12 oz package)
  • 1/2 lb flank steak
  • 1 tsp. cornstarch
  • 1 tbsp light soy sauce
  • 1 tsp. sherry
  • 1 clove garlic, crushed

    Sauce Mixture

  • 1 tbsp cornstarch
  • 1 c. chicken stock
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 stalk green onion,diced
  • 2 tbsp. oil


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.

Sweet And Sour Prawns


  • 1 lb fresh peeled prawns
  • 2 tblsp tomato ketchup
  • 1 tblsp sambal oelek (meshed hot chilies)
  • pinch of MSG (monosodium glutamate) (OPTIONAL)
  • 1 tblsp sugar
  • 1 1/2 rice wine
  • 1 tblsp cornstarch stirred in 2 tblsp water
  • 1 clove garlic
  • 1 1/2 tblsp fresh ginger
  • 3 oz scallions


  • 1 egg white
  • 3 tblsp cornstarch
  • 1/2 tsp salt
  • 3 tblsp water
  • 5 tblsp oil


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.

Chicken Diced with Walnuts


  • 4 dried mushrooms
  • 4 oz shelled walnuts
  • 1/3 cup oil
  • 3 lb chicken
  • 1 tsp cornstarch
  • 1 tblsp sherry
  • 2 tblsp soy sauce
  • 1 tsp salt
  • 1 tsp brown sugar


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.

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One comment on “Chinese Meat Recipes

  1. 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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