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).

Zongzi (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


  1. Soak the rice for three hours.
  2. Boil peanuts until tender (30 – 1 hour).
  3. 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.
  4. 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,
  5. Dried Radish: Chop up finely and stir-fry with some sugar and garlic.
  6. Shrimp: Stir-fry for a couple of minutes
  7. Scallions: Chop up finely, stir-fry until fragrant.
  8. In a large wok, mix in with rice in the wok to flavour with soup meat stew soup. Add the peanuts. Then the shrimp.
  9. Cut the dried duck egg yokes into halves.
  10. Bamboo leaves: Wash in hot water to tenderise the leaves (so they don’t break), before washing thoroughly in cold water.
  11. Wet the strings to make them more pliable.
  12. Wrapping the zong zi: Hang the set of strings.
  13. “Fold the leaves flat at the leafstalk to make a sheet.”
  14. “Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction.”
  15. The dumplings should be pyramid shaped with sharp edges and pointed ends. It takes some practice to get nice looking ones.
  16. 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:

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).

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.

  1. 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).
  2. Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.
  3. Strain the blended seasonings.
  4. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
  5. Grind the seasonings until very fine.
  6. 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:

  1. Spices
  2. Skillet
  3. Blender or a Spice Mill
  4. 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.


  1. Set wok in a ring stand and add oil to a depth of about 2 inches.
  2. Over high heat, bring oil to 350 degrees F.
  3. Add meatballs and cook for 3 minutes or until golden brown.
  4. Lift out and drain on paper towels.
  5. Remove all but 2 tablespoons oil from wok and set wok over high heat until hot.
  6. Add ginger and garlic and cook, stirring, until fragrant, about 5 seconds.
  7. Add meatballs, broth, sugar, salt and pepper and bring to a boil.
  8. Cover and simmer over medium-low heat for 20 minutes.
  9. Place cabbage leaves over meatballs. Cover and simmer for 15 minutes longer.
  10. 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


  1. Soak the mushrooms in hot water for 10 minutes.
  2. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes.
  3. Drain on absorbent kitchen paper to remove all traces of oil.
  4. Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time.
  5. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar.
  6. Add to the chicken and mix well.
  7. Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes.
  8. Add the walnuts.


Pork And Bamboo Shoots


  • 2 lb lean pork
  • 1/4 cup soy sauce
  • 1 tblsp sherry
  • 1 tsp brown sugar
  • 1 tsp ground ginger
  • 1 litre water
  • 4 oz bamboo shoots


  1. Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger together, add to the pork, toss well and leave for 10 minutes.
  2. Put pork and flavourings in a large pan, add the water and bring gently to the boil, cover and simmer for 1 hour.
  3. Drain bamboo shoots and shred finely, add to the pan and simmer for 10 minutes.
  4. If wished, liquid may be thickened with 1 tablespoon cornstarch. mixed with a little cold water.

Fried Shellfish



  • 1 lb shellfish


  • 12 oz flour
  • 1 egg
  • 2 tblsp baking powder
  • 3 1/2 tblsp cornstarch
  • 1 tsp salt
  • 1 cup water
  • flour to dust
  • oil to fry and for the dough


  1. Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes.
  2. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil.
  3. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown.
  4. Let cool 5 minutes.
  5. Now fry again in hot oil until the pieces are golden brown.


Further Ingredients

  • 5 oz soaked chinese mushrooms
  • 7 oz bamboo shoots
  • 4 oz scallions
  • 4 cloves garlic
  • oil for frying
  • 4 tblsp soy sauce
  • 3 tblsp sugar
  • 2 tsp pepper
  • 3 tsp salt
  • 4 tblsp rice wine (or white wine)
  • pinch of MSG
  • 1/2 litre chicken broth or water
  • 2 tblsp + 2 tsp cornstarch, stirred in 180 ml water
  • 4 tsp sesame oil


  1. Cut mushrooms and bamboo shoot in equally thick slices.
  2. Cut scallion in 1 inch long slices.
  3. Peel and chop garlic finely.
  4. Heat pan, put a little oil in it and stir-fry vegetables.
  5. Take out of the pan.
  6. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds.
  7. Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth.
  8. Add cornstarch water mixture.
  9. Add vegetables and fish and boil shortly.
  10. Season to taste with sesame oil.

Braised Chicken With Peppers



  • 3 red peppers
  • 1 tblsp oil
  • 1 tsp salt
  • 1 lb chicken meat
  • 1 oz fresh ginger
  • 2 tblsp oil
  • pinch of brown sugar
  • 2 tsp sherry
  • 1 tsp cornstarch
  • 2 tsp soy sauce


  1. Core the peppers and cut into thin rings.
  2. Fry in the oil and salt for 1 minute.
  3. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes.
  4. Drain.
  5. Cut the chicken into 1 inch pieces.
  6. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute.
  7. Add the sugar and sherry.
  8. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan.
  9. Heat gently, stirring until slightly thickend.
  10. Add the peppers and cook for 1 minute.

Stewed Lamb With Orange


  • 2 lb lean lamb or mutton
  • 1 tblsp soy sauce
  • 1 tblsp sherry
  • 1 tsp ground ginger
  • 2 tblsp finely grated orange rind
  • 1 tsp salt
  • 1 litre stock or water
  • 1 tblsp cornstarch


  1. Wipe the meat, then cut into 1/2 inch cubes.
  2. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well.
  3. Put the lamb into a pan with the flavourings and water.
  4. Bring to the boil, remove the scum, cover and simmer for 2 hours.
  5. Mix the cornstarch to a smooth paste with a little cold water and add to the pan.
  6. Bring back to the boil, stirring until slightly thickened.

Pineapple Fish



  • 1 lb fish


  • 12 oz flour
  • 1 egg
  • 2 tblsp baking powder
  • 3 1/2 tblsp cornstarch
  • 1 tsp salt
  • 1 cup water
  • flour to dust
  • oil to fry and for the dough


  1. Mix together flour, egg, baking powder, cornstarch and 1 cup water.
  2. Let stand 10 minutes.
  3. Add 10 tblsp oil and let stand another 20 minutes.
  4. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil.
  5. Turn fish very cautiously when the color starts to change.
  6. Remove fish pieces when slightly brown. Let cool 5 minutes.
  7. Now fry again in hot oil until the pieces are golden brown.


Further Ingredients

  • 7 oz canned pineapple pieces
  • 3/4 cup syrup from canned pineapple
  • 1 tblsp cornstarch
  • 2 tblsp vinegar
  • 1 tblsp soy sauce
  • 2 tblsp sugar
  • green tops of 2 scallions


Place ingredients in a saucepan and bring to the boil, stirring constantly. Add the fish pieces and simmer, covered, for 5 minutes

Duck With Almonds


  • 1 lb duck meat
  • 2 tblsp oil
  • 1 tsp salt
  • 2 tblsp soy sauce
  • 2 sticks celery
  • 2 oz fresh mushrooms
  • 4 oz frozen peas
  • 1 cups stock
  • 2 tsp cornstarch
  • 3 oz split, toasted almonds


  1. Cut the duck meat into paper thin slices.
  2. Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender.
  3. Add the soy sauce and mix well.
  4. Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute.
  5. Add the stock, bring to the boil and simmer for 5 minutes.
  6. Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.
  7. Add the almonds and serve.

Spiced Whole Lamb


  • 3 lb leg or shoulder of lamb
  • 1 tsp salt
  • 1 tblsp sherry
  • 2 cloves garlic, crushed
  • 1 oz fresh ginger, shredded or 1 tsp ground ginger
  • 1/3 cup oil
  • 1 litre stock
  • 1 tblsp cornstarch


  1. Wipe the meat and rub salt into the skin.
  2. Put in a pan with cold water to cover, bring to the boil, remove the scum, cover and simmer for 20 minutes.
  3. Drain off the liquid.
  4. Mix the soy sauce and the sherry with the garlic and ginger and rub into the lamb, leave for 10 minutes.
  5. Heat the oil and fry the lamb for about 15 minutes, turning it to brown all over.
  6. Add the stock, bring to the boil and simmer for 2 1/2 hours.
  7. Mix the cornstarch to a smooth paste with a little cold water.
  8. Lift the lamb on to a hot dish; keep hot.
  9. Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened.

Pour over the lamb.


Scallops With Peppers



  • 1 lb scallops
  • 3 red peppers
  • 1 tblsp oil
  • 1 tsp salt
  • 1 oz fresh ginger
  • 2 tblsp oil
  • pinch of brown sugar
  • 2 tsp sherry
  • 1 tsp cornstarch
  • 2 tsp soy sauce


  1. Core the peppers and cut into thin rings.
  2. Fry in the oil and salt for 1 minute.
  3. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes.
  4. Drain.
  5. Chop the ginger finely, fry both scallops and ginger in oil for 1 minute.
  6. Add the sugar and sherry.
  7. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan.
  8. Heat gently, stirring until slightly thickend.
  9. Add the peppers and cook for 1 minute

Crispy Skin Chicken


  • 1 chicken (2 1/2 lb)
  • 1 tblsp vinegar
  • 2 tblsp soy sauce
  • 2 tblsp honey
  • 1 tblsp sherry
  • 1 tsp molasses (treacle)
  • 2 tblsp all-purpose flour
  • 1 tsp salt
  • peanot oil for deep frying


  1. Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken.
  2. Cover tightly and simmer until just tender, about 45 minutes to 1 hour.
  3. Drain, rinse under cold water and dry with kitchen paper.
  4. Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses).
  5. Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes.
  6. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes.
  7. Mix the flour and salt together and rub well into the chicken skin.
  8. Fry in deep hot peanut oil until golden and crisp.
  9. Drain well on absorbent kitchen paper.
  10. Chop the chicken into 8 pieces and serve warm with the following dips:

Cinnamon Dip

  • 1 tblsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt


Mix together, place in a small saucepan and heat until very hot, stirring constantly.

Pepper & Salt Dip

  • 1 tblsp salt
  • 1/2 tblsp freshly ground black pepper


  1. Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown.
  2. Guests dip the pieces of chicken into the dips which are served separately in small bowls.
  3. Note: As this dish is eaten with the fingers, place finger bowls of cold water on the table.

Pork With Mushrooms


  • 1 lb lean pork
  • 1 tblsp soy sauce
  • 1 tblsp sherry
  • 2 tblsp oil
  • 4 oz fresh mushrooms
  • 1 tsp cornstarch
  • 1/4 cup stock or water


  1. Cut the pork in paper thin slices, add the soy sauce and sherry.
  2. Toss well.
  3. Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 minutes.
  4. Remove from the pan and keep hot.
  5. Wash and dry the mushrooms.
  6. Slice them thinly and fry quickly in the remaining fat.
  7. Add the meat again and mix well.
  8. Mix the cornflour (cornstarch) to a smooth paste with the stock or water, add to the pan and heat gently, stirring all the time, until slightly thickened

Tangerine Peel Beef

by Martin Yan
A lighter; home-style version of the Sichuanese restaurant favorite, in which the beef is usually deep-fried and glazed with a thick sauce. I’ve turned it into a stir-fry with a light, sweet sauce that’s every bit as tasty as the original.



  • 2 pieces (each about 1-l/2-inches square) dried tangerine peel


  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 3/4 pound flank steak, thinly sliced


  • 1/3 cup orange juice
  • 2 tablespoons rice wine or dry sherry
  • 1 tablespoon soy sauce
  • l/2 teaspoon chili garlic sauce
  • 2 teaspoons sugar
  • l-l/2 teaspoons cornstarch
  • 2-1/2 tablespoons cooking oil
  • 6 small dried red chiles
  • 1 small onion, cut into 1-inch pieces
  • Orange slices for garnish


1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl.

2. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until barely pink, about 2 minutes. Remove the beef and chiles from the wok.

4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add tangerine peel and onion; stir-fry for 1 minute. Add sauce and cook, Stirring, until sauce boils and thickens.

5. Return beef and chiles to wok and cook until heated through. Remove to a serving plate and garnish with orange slices.

Makes 4 servings

Pork and Chinese Preserved Vegetable on Vermicelli Noodles

Here’s your real chinese recipe, from a real chinese woman (I was born in Beijing).


  • 350gm lean pork.
  • half a 440ml can of shredded chinese perserve radish.
  • 2 books of “vermicelli” (they are translucent when raw, very fine, and _white_ when cooked)
  • 2 tbsp light soy sauce.
  • fresh ground black pepper to taste. (we like LOTS)
  • 2-3 tbsp of cooking oil.
  • a little sesame oil.


  • 1. Shred pork into 5x5mm matchsticks.
  • 2. Heat oil in wok, and stir-fry pork until no pink shows.
  • 3. Add soy sauce and black pepper.
  • 4. Cook for another 5 mins, then keep warm. (the dish, not you!)
  • 5. Bring a pot of water to boil, then add noodles.
  • 6. Put on kettle, about 3-4 cups.
  • 7. When noodles are tender, drain and place in bowl.
  • 8. Place pork and sesame oil on bed of noodles.
  • 9. Pour boiling water from kettle over the pork to make a soup.
  • 10. Serve, then eat with chopsticks and chinese soup spoon.


Pot Stickers (Vegie Style)

Ed note..The best damn pot stickers i ever ate!


  • 1 C whole wheat pastry flour
  • 1 C unbleached white flour
  • 1/2 C plus 1 T warm water
  • 1/3 C cooking sherry
  • 1/2 C minced onion
  • 1/2 C thinly sliced green cabbage
  • 2 cloves garlic, minced
  • 1 T freshly grated ginger root
  • 1/2 C minced celery
  • 3 T minced green onion 3 T minced cilantro
  • 5 large mushrooms, coarsely chopped
  • 2 T low sodium soy sauce
  • 1-1/2 tsp salt or herbal salt substitute


  1. In large bowl, combine flours and water.
  2. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough.
  3. Cover dough tightly with plastic wrap and let rest for 20 minutes.
  4. Heat sherry in wok over medium heat.
  5. Stir-fry onion and cabbage until limp.
  6. Add remaining pot sticker ingredients.
  7. Cook, stirring for 2 minutes.
  8. Remove mixture from heat and place in colander to drain excess moisture.
  9. Divide dough into 24 small balls.
  10. On a lightly floured board, flatten each ball of dough into a 3-4 inch circle.
  11. Fill each circle with about 1 T filling.
  12. Fold circle into half moon shape; pinch edges to seal.
  13. Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable cooking spray.
  14. Set over medium heat. When hot, add pot stickers, seam side up, flattening slightly on the bottom. When the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
  15. Cover and steam for 20 minutes.

Makes 24 pot stickers.

Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber

***NOTE: I usually use pot sticker “skins” found in the produce section of my local supermarket – this is probably not as healthy as the way outlined above, as I’m sure they are made with all white flour, and I don’t know the fat content, but it does save time, and they do an adequate job of holding the filling. Also, you can freeze the “raw” pot stickers in a single layer on a cookie sheet, and when solidly frozen, transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or you will end up with pot stickers en masse (trust me). To cook, just plop the frozen pot stickers in a pan and proceed as usual.
kwvegan vegan

More Potstickers With Lots Of Sauces

Dumpling Skins (jiao zi pi)

The texture of these fresh pasta products is positively silky in comparison to the commercially prepared kind. Making them by hand is a very time-consuming process, but the result is certainly worth the effort. Commercial dumpling skins (gyoza) will work just fine.

Fifty skins

  • 2.5 cups all-purpose flour
  • 1.25 cups boiling water


1. Place the flour in a mixing bowl and add the boiling water. With a wooden spoon, mix the ingredients to a rough ball. If the dough is too hot to handle, let it cool a bit; then turn it out onto a lightly floured surface and need for about 5 minutes, until it is smooth and elastic. If the dough is too sticky, need a few tablespoons of flour into it. Cover the dough and let it rest for 25 minutes.

2. Cut the dough in two and form each half into a long snakelike roll about 1 inch in diameter. Cut each half into 25 pieces. with a cut edge down, press each into a circle. Using a small rolling pin or a tortilla press that has been lightly floured, roll out each piece into a 3-inch circle. Cover the circles with a cloth or towel to prevent drying.

Fifty Dumplings Jiao Zi

Meat dumplings typify the hearty, wholesome qualities of northern home-style cooking. Traditionally, they are filled with pork, cabbage, and flavored with a generous amount of Chinese garlic chives. For a nice variation is to substitute lamb for pork

  • 1.5 cups finely minced Chinese cabbage (Napa)
  • 1 tsp salt
  • .75 pounds ground pork
  • 1 cup finely minced Chinese garlic chives, leeks, or scallion greens


Dumpling Seasoning

  • 2 Tbs soy sauce
  • 1 Tbs rice wine (shaohsing)
  • 2 Tbs sesame oil
  • 1.5 tsp minced ginger
  • 1.5 tsp minced garlic


1. Place the minced cabbage in a large mixing bowl, add the salt, toss lightly to mix evenly, and let sit for 30 min. (this is done to remove the water from the cabbage, so the filling will not soak through the dumpling skin.) Take a handful of minced cabbage and squeeze out as much water as possible. Place the cabbage in a mixing bowl. Squeeze out all the cabbage and discard water. Add the pork, minced chives, and “dumpling seasoning”. Stir vigorously in to combine the ingredients evenly. (If the mixture seems loose, add 2 Tbs cornstarch to bind it together.)

2. Place a heaping tablespoon of filling in the center of each dumpling skin, and fold the skin over to make a half-moon shape. Spread a little water along the edge of the skin. Use the thumb and index finger of one hand to form small pleats along the outside edge of the skin; with the other hand, press the two opposite edges of the skin together to seal. The inside edge of the dumpling should curve in a semi-circular fashion to conform to the shape of the pleated edge. Place the sealed edge dumplings on a baking sheet that has been lightly dusted with cornstarch or flour.

3. In a large wok or pot, bring about 3qts of water to a boil. Add half the dumplings, stirring immediately to prevent them from sticking together, and heat until the water begins to boil. Add 1/2 cup cold water and continue to cook over high heat until the water boils. Add another 1/2 cup cold water and cook until the water boils again. Remove and drain. Cook the remaining dumplings in the same manner. (this is the traditional method of cooking dumplings; for a simpler method, boild for about 8 minutes, uncovered, on high heat.

Serve the cooked dumplings with one (or both) of the following dipping sauces:

Dipping Sauce I

1/2 cup soy sauce
3 Tbs Chinese Black vinegar or Worcestershire sauce

Dipping Sauce II

1/2 cup soy sauce
2 Tbs Chinese Black vinegar or Worcestershire sauce
1 Tbs chili oil or chili paste with garlic


add 1 Tbs shredded gingerroot or minced garlic to either of the sauces.

Pan Fried Dumplings Guo Tie

Literally translated, guo tie means “pot stickers,” and anyone who has not used a well-seasoned pan to cook these dumplings will understand the appropriateness of this title; the dumplings often refuse to dislogde themselves from the pan.

25 dumplings


  • 3.5 Tbs peanut oil
  • 5 meat dumpling from above
  • 1 cup boiling water


Heat a large wok or well-seasoned skillet until very hot. Add three tablespoons of oil and and heat until hot. Place the dumplings in the pan, pleated side up. Fry the dumplings over medium heat until their bottoms are a deep golden brown. Add the boiling water to the pan and cover. Reduce the heat to low and cook for about 10 minutes. Uncover, and pour out the water. Lightly rinse the dumplings for 5 seconds under hot running water to remove excess starch*. Drain. Place the pan containing the dumplings over medium-high heat. Drizzle 1/2 Tbs of oil around the dumplings and fry until the bottoms are again crisp (about 2 minutes). Loosen any dumplings that seem to be stuck to the bottom.

* I have only had to rinse when I have made the skins myself. Most of this came from the book Nina Simonds, “Classic Chinese Cuisine”, Houghton Mifflin Company, Boston, 1982. It is an excellent Chinese cookbook. The recipes are straight forward and typically pretty easy. It contains nice (often wordy and sometimes slightly dated) descriptions and historical notes.

Another spicy dipping sauce that actually comes from another recipe in the book, spicy steamed eggplant. The sauce is supposed to be poured over the steamed eggplant. We like it but love the sauce for just about everything.

  • 1/4 cup soy sauce
  • 1T rice wine
  • 1T rice wine vinegar
  • 2t sugar
  • 1T minced scallion
  • 1.5T minced garlic
  • 2T sesame oil
  • 2t chili oil or chili paste

These potsticker recipes should keep you busy!


Seafood In Orange Basket

by Martin Yan
Seafood steamed in fresh orange cups with a little orange liqueur takes on a wonderfully perfumed flavor. Present these little “baskets” right in the steamer basket, then serve them on individual plates as an elegant first course.



  • 1/4 pound each crabmeat, sea scallops, and firm white fish fillet Marinade
  • 2 tablespoons oyster flavored sauce
  • 2 teaspoons cornstarch
  • 4 navel oranges
  • 2 teaspoons Grand Marnier
  • 1/2 cup diced cantaloupe
  • 1/3 cup diced water chestnuts
  • 1/4 cup frozen peas, thawed
  • 1 tablespoon chopped crystallized ginger
  • 3 tablespoons plum sauce
  • 1/2 teaspoon sugar


1. Cut crabmeat into 1/2-inch pieces. Combine marinade ingredients in a bowl. Add crabmeat, sea scallops, and fish fillet and stir to coat. Let stand for 10 minutes.

2. Prepare orange baskets: Remove a thin slice from bottom of each orange so it stands upright. Cut off top 1/3. With a small knife, score flesh into quarters, then remove flesh without tearing shell; reserve flesh. If you wish, notch the top of orange basket. Drizzle 1/2 teaspoon Grand Marnier in each basket.

3. Squeeze orange flesh to make 1/3 cup orange juice. Remove to a bowl. Add crabmeat and remaining ingredients; mix well. Spoon mixture into orange baskets. Place baskets in a heat-proof glass pie dish.

4. Prepare a wok for steaming. Cover and steam orange baskets over high heat for 20 minutes.

Makes 4 servings

Chinese Sizzling Rice


  • 3 ounces baby shrimp
  • 3 ounces boneless chicken, diced
  • 1 egg
  • 4 tablespoons cornstarch
  • 4 cups vegetable oil
  • 3 cups chicken broth
  • 1 ounce mushrooms, chopped
  • 2 tablespoons diced water chestnuts
  • 2 tablespoons diced bamboo shoots
  • 1/3 cup green beans, trimmed, cut
  • 1/2 teaspoon salt
  • 1 tablespoon sherry
    2/3 cup uncooked rice


Mix together the shrimp, chicken, egg, and cornstarch.

Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.

Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.

Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

Gong Bao Ji Ding (Diced Chicken With Peanuts)


  • 3/4 pounds boneless, skinless, chicken breast, cut into bite size pieces
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 2 teaspoons white cooking wine
  • 1 teaspoon cornstarch
  • 1/4 cup shelled raw peanuts
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch dissolved in 1/4 cup chicken broth or water
  • 4 whole dried red chilies, stems and seeds removed
  • 2 green onions, sliced into 1-inch pieces
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic



    1. Season the chicken with 1 tablespoon of the soy sauce, and all of the salt and wine. Sprinkle with the dry cornstarch and mix well.2. Steep the peanuts for 30 minutes in lukewarm water. Remove the skins and stir-fry them in 2 tablespoons of oil until brown and crisp. Remove.3. Combine the remaining soy sauce, vinegar, sugar, and cornstarch paste to make a sauce.4. Pour the remaining oil into the wok and heat until near smoking. Add the chilies, and after they have started to brown, add the chicken and stir-fry until cooked.

    5. Add the onion, ginger, and garlic and stir-fry for 30 seconds.

    6. Stir in the sauce, add the peanuts, and stir-fry for a few seconds.


    Yang Tze Mu Shu Pork

    Yield: 6 servings




    • 1/3 c Dry lily flower
    • 1/2 c Tree ears
    • 2 tb Peanut oil; or more
    • 1/2 c Pork; uncooked, shredded
    • 2 Eggs; well beaten
    • 2 c Chinese cabbage; shredded
    • 1/3 c Water chestnuts; chopped
    • 1 ts Garlic; minced
    • 2 ts Soy sauce
    • 1/4 ts Salt
    • 1/4 ts Freshly ground pepper
    • 2 Green onions; cut into 1-in pieces
    • 2 c Flour
    • 3/4 c Boiling water
    • Additional flour
    • 2 tb Sesame oil


    Rinse dry lily flower and tree ears in cold water. Soak in cold water to cover 1 hour, until soft. Drain and finely chop.Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes. Transfer to small bowl. Add eggs to wok and stir-fry until cooked. Add to bowl and mix with pork.

    Heat more oil if necessary. Quickly add shredded cabbage, chopped lily flower and tree ears, water chestnuts and garlic and stir-fry about 2 minutes. Thoroughly blend in pork and eggs. Season with soy, salt and pepper. Add green onions and cook about 1 minute. Taste for seasoning.


    If using food processor, place flour in work bowl. With motor running, add boiling water until dough forms ball. Transfer to small bowl, cover with damp towel and let stand 15 minutes.

    If not using food processor, add boiling water gradually to flour, stirring with wooden spoon. When mixture forms mass (it will be lumpy), transfer to floured board and knead until dough forms soft, smooth ball. Place in small bowl, cover with damp towel and let stand 15 minutes.

    Cut dough in half. Place on lightly floured surface and roll each about 1/4-inch thick. Cut into 2- to 2-1/2-inch circles. Knead scraps together, roll out and repeat to cut more circles.

    Brush half of the circles with sesame oil. Place each unoiled circle on 1 oiled circle. With rolling pin, roll each pair of circles into larger circle about 6 inches in diameter, keeping as round as possible.

    Place ungreased 8-inch skillet over high heat to warm. Reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook second side. Flip onto towel and carefully separate into 2 pancakes. Stack on platter or on foil. When all are cooked, wrap in foil and place in warm oven until ready to serve.


    Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve.

    Note: We always spread some plum sauce on our pancake before putting on filling and rolling. Delicious. Recipe from Yang Tze, Honolulu, Hawaii. Published in Favorite Restaurant Recipes, Bon Appetit, 1982

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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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