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December 30th, 2011, 06:57 PM
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Happy Song Happy Song is offline
Join Date: Jan 2010
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Chinese food ideas:



•3/4 cup long grain rice
•9 cups water
•1 teaspoon salt


In a large pot, bring the water and rice to a boil.
When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice.
Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours). Add the salt, taste and add seasonings if desired. Serve with garnishes such as crushed peanuts if desired.

Scallion pancakes

1 cup flour, plus more for dusting
1 tablespoon sesame oil
4 scallions, finely chopped
Vegetable oil, for frying

In a small saucepan, bring 1/2 cup water to a boil. In a medium bowl, combine the flour with 1/2 teaspoon salt. Slowly stir in the boiling water with a fork until a sticky ball forms. Wrap the dough in oiled plastic wrap and let rest for 45 minutes, or overnight in the refrigerator.

On a floured surface, using a floured rolling pin, roll out the dough into a thin rectangle, about 8 by 10 inches. Brush with the sesame oil, sprinkle with the scallions and season with salt and pepper.

Roll up the dough from the long side, jelly-roll style, and cut crosswise into 4 equal pieces. Roll out 1 piece into a thin rectangular pancake with the floured rolling pin; fold in half and flatten again into a pancake; repeat the folding and flattening a few more times, dusting with a little extra flour if necessary to prevent sticking. Repeat with the remaining pieces of dough to form four rectangular 1/8-inch-thick pancakes, scraping the sticky dough from the rolling pin and work surface, and adding a light sprinkle of flour between each turn.

In a large skillet, heat 1 to 2 tablespoons oil over medium heat. Fry the pancakes 2 at a time until the edges are golden brown, about 4 minutes per side. Remove, cut into wedges and sprinkle with salt.


Read more about it at - Recipe - Pork Egg Rolls
Content Copyright © 2012 - All rights reserved.

1/2 lb. sausage
1/2 tbsp. wine
1 tbsp. cornstarch
2 tbsp. soy sauce
1 c. shredded bamboo shoots
1/2 c. mushrooms
1 1/2 c. cabbage
1 can bean sprouts
2 tbsp. minced green onions
1 tsp. minced ginger
1/2 c. oil
1 tbsp. salt
2 tbsp. soy sauce
1 tbsp. sugar
3 tbsp. cornstarch with 1/2 c. water
Egg roll skins
Oil for deep frying

Mix sausage, wine, 1 tablespoon cornstarch, and 2 tablespoons soy sauce; soak for 15 minutes. Shred mushrooms, cabbage, and bean sprouts. Heat 1/4 cup oil; fry green onions, ginger, and pork. Fry for a few minutes, then add bamboo shoots, mushrooms, cabbage, and bean sprouts. Add 1 tablespoon salt, 2 tablespoons soy sauce, sugar, and fry for 5 minutes; add cornstarch-water mixture; remove from heat and cool. Roll as directed on egg roll package; seal with cornstarch. Deep fry until crisp.


Read more about it at - Recipe - Chinese Beef And Pea Pods
Content Copyright © 2012 - All rights reserved.

1 lb. sirloin steak, 3/4 inch thick


1 tbsp. soy sauce
1/4 tsp. ground ginger
1 clove garlic crushed

1 (7 oz.) pkg. frozen snow peas
1/4 c. salad oil or less
1/4 lb. mushrooms or 1 sm. can
1 med. onion, sliced
1 can chop suey vegetables
1 2/3 c. chicken broth, divided
3 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. sugar

Cut meat diagonally into very thin slices; mix soy sauce, ginger, and garlic. Sprinkle on meat; toss marinade and meat; let sit for one hour.
In large skillet, heat 2 tablespoons oil; brown meat, turning once. Remove meat; keep warm. Add 2 tablespoons oil; cook and stir mushrooms, onions, and vegetables 2 minutes. Stir in pea pods and 1 cup chicken broth. Cover; cook 2 minutes. Mix remaining chicken broth, cornstarch, soy sauce, salt, and sugar. Pour into skillet. Cook, stirring, until mixture thickens and boil and stir 1 minute. Add meat and heat through. Serve on rice or noodles.


Read more about it at - Recipe - Cashew Chicken
Content Copyright © 2012 - All rights reserved.

2 whole chicken breasts, skinned & cubed
1 tsp. salt
1 tsp. soy sauce
1 tsp. cornstarch
1 tsp. ginger
1 1/2 c. green vegetables (broccoli, pea pods, etc.)
1 sm. onion, cubed
1 tbsp. cornstarch dissolved in 2 tbsp. soy sauce & 1/4 c. chicken broth, dash ginger
1 c. roasted cashews
1 green onion, minced (even tops)
2 tbsp. oil

Marinate chicken in next 5 ingredients and let stand 20 minutes (or longer in refrigerator). Set wok or large skillet on high heat, add 1 teaspoon oil; heat until hot. Stir fry chicken 2 to 3 minutes or until white, remove, add remaining oil, stir fry onions 1 minute. Add vegetables; stir fry until tender crisp. Return chicken to wok/skillet. Stir in cornstarch mixture; cook until thickened. Stir in cashews. Garnish with green onion.


Read more about it at - Recipe - Chinese Lemon Chicken
Content Copyright © 2012 - All rights reserved.

2 boneless chicken breast
1 egg
Salt and pepper
1/4 c. flour
1/4 c. cornstarch
Peanut oil
Lemon sauce

Pull loin from breast (half chicken lengthwise) to make 4 pieces. Heat oil in deep pan. Dip chicken parts into mixture of beaten egg and salt and pepper. Mix together flour and cornstarch. Dip egg batter chicken to coat. Deep fry in hot oil until browned. Drain, place on heat proof platter, pour hot lemon sauce over. Serves with rice.


1 c. sugar
2/3 c. water
2 tbsp. cornstarch
Zest from 1 lemon
Juice from same lemon
1/4 tsp. ginger
1/4 tsp. garlic powder
Dash white pepper
1/8 tsp. turmeric powder
Dash salt
1 tbsp. butter

In medium saucepan over low heat, mix everything together stirring constantly cook about 15 minutes or until mixture is clear and thicken. Pour over chicken. I make the sauce first and put a lid on it and set off the hot burner then cook the chicken while the rice is boiling.


Read more about it at - Recipe - Chinese Chicken Wings
Content Copyright © 2012 - All rights reserved.

24 chicken wings
3/4 cup soy sauce
3/4 cup dry sherry
1 1/2 teaspoons ginger
3 cloves garlic, crushed
3 tablespoons honey
6 cups vegetable or peanut oil (for frying)

Cut off tips of chicken wings if desired. Place wings into a large Ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.
Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.

Preheat oil to 360-365°F in a heavy bottom pan.

Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.

Fry until golden brown. Drain on paper towels.

Recipe may be halved.


Read more about it at - Recipe - Stir-Fried Rice With Pork
Content Copyright © 2012 - All rights reserved.

1/2 cup green onion, sliced
1/2 cup celery, diagonally sliced
2 cups pork roast, diced
1 tablespoon fresh garlic, finely minced
2 tablespoons oil
3 cups cooked rice, cold
1 cup water chestnuts, canned, sliced
1/8 teaspoon pepper
1/4 teaspoon salt (or hot salt)
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 tablespoons soy sauce

Sauté onions, celery, and pork in oil until vegetables are tender crisp.
Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce.

Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.


Read more about it at - Recipe - Mongolian Beef
Content Copyright © 2012 - All rights reserved.

1 lg. round steak, sliced very thinly
3-5 red hot dried peppers (Chinese)
2 bunches scallions, sliced
2 onions, sliced
3 cloves garlic, whole
1/2 c. soy sauce
2 tbsp. rice wine
2 tbsp. sugar
2 tbsp. sesame oil
1/2 c. oil
2 tbsp. sesame oil

Mix together soy sauce, rice wine, sugar and sesame oil plus 1/2 cup water. Pour over sliced beef and marinate overnight. Heat wok. Add 1/2 cup oil, fry garlic and peppers until burnt, remove. Drain meat reserving liquid. Add meat removing as it gets browned, drain off oil.
In 2 teaspoons sesame oil cook scallion and onions until soft. Add meat and reserved liquid. Cook until thickens (may add 1 tablespoon cornstarch to thicken).


Read more about it at - Recipe - Sesame Chicken Tenders
Content Copyright © 2012 - All rights reserved.

3-4 lbs. chicken breast (6 1/2 breasts)
1/4 c. sesame seeds
1/4 c. low sodium soy sauce
2 tsp. brown sugar
1 1/2 tsp. minced fresh ginger root or 3/4 tsp. ground ginger
2 tsp. sherry
1/4 tsp. pepper
2 cloves garlic, minced
4 whole green onions, thinly sliced (include greens)

Remove the skin and bones from chicken and cut into 1" chunks. Toast sesame seeds on a cookie sheet in oven at 350 degrees until lightly browned. Stir together toasted sesame seeds, soy sauce, sugar, ginger, sherry, pepper, garlic and half of the green onion. Mix in chicken chunks; cover and chill 1 to 4 hours.
Arrange chicken with marinade in 10"x15" baking pan. Broil 6" from heat until golden (about 7 minutes). Turn and cook about 5 minutes longer being careful not to overcook. Garnish with remaining green onion. Yield: 6 servings. 206 calories per serving.


Read more about it at - Recipe - General Tsao's Chicken
Content Copyright © 2012 - All rights reserved.

1/2 c. cornstarch
1/4 c. water
1 1/2 tsp. garlic, minced
1 1/2 tsp. ginger, fresh, minced
3/4 c. sugar
1/2 c. soy sauce
1/4 c. white vinegar
1/4 c. sherry wine
1 1/2 c. chicken broth, hot
1 tbsp. MSG (monosodium glutamate) optional
3 lbs. chicken, raw, deboned, cubed
1/4 c. soy sauce
1 tsp. white pepper
1 egg
1 c. cornstarch
1 c. salad oil
2 c. green onion, chopped
16 red chili peppers, dried

To make sauce, dissolve cornstarch in water and add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, and sherry. Then add chicken broth and MSG, if used, and stir until sugar is dissolved. Refrigerate until needed.
In a separate bowl mix chicken, 1/4 cup soy sauce, and white pepper. Stir in egg and add cornstarch until thoroughly blended. Add a small amount of oil if mixture becomes too dry.

Divide chicken into small quantities and deep fry at 350 degrees until crispy. Drain chicken of grease and set aside. Place a small amount of oil in wok or saute pan and heat until oil smokes. Add chili peppers and green onions and stir fry briefly. Remove sauce from the refrigerator and stir.

Add sauce to wok or saute pan; mix well and then add the cooked chicken and cook until sauce thickens to your desired consistency. Serve with rice. Serves: 6-8. (Prep and Cooking Time: 45 minutes)

Sizzling rice soup

3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
1/8 cup diced bamboo shoots
1/3 cup fresh green beans, cut into 1 inch pieces
1/2 teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice

1. Mix together the shrimp, chicken, egg, and cornstarch.
2. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
3. 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.
4. 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!


Thanks for this recipe!-it's very similar to our favorite soup at our favorite Chinese restaurant. However, after trying the recipe "as is" and then trying it again, I would recommend the following changes (sorry, Holly!): 1.use snow peas instead of green beens 2.instead of frying the chicken mixture, mix the chicken and shrimp with only one tsp. cornstarch, and 1 tbsp. sherry, let sit 10 min., then add to boiling broth. Let simmer, then add vegetables. 3.leave the bamboo shoots and water chestnuts sliced (do not chop). I used about 1/2 of a can each. 4.For the rice-by not cooking the rice before frying it and adding to the soup, it browns too quickly, and ends up tasting almost burned, and is still really hard. Cook the rice first, as directed on the pkg. (about 2 cups), then spread it in a thin layer on a baking sheet. Bake for approx. one hour at 300 degrees, turning the rice layer over after 30 min. (you may need to bake a little longer, to get it "crispy") Break rice apart, then fry and add to the soup as directed. (if desired, you can freeze half the prepared rice to use at a later time) Make sure the rice and soup are very hot in order to get that "sizzle". The first time I made this it was pretty good, the second time (with the changes) it was fantastic! Thanks again!


Read more about it at - Recipe - Egg Drop Soup
Content Copyright © 2012 - All rights reserved.

1 1/2 tbsp. cornstarch
1 1/2 tbsp. water
4 c. chicken broth (canned or homemade)
1 tbsp. soy sauce
2 tsp. granulated chicken bouillon
2 lg. eggs (loosely beaten in a bowl)
2 tbsp. chopped fresh scallions
1 1/2 tsp. sesame oil

Combine cornstarch and water. Combine cornstarch mixture with broth, soy sauce and granulated bouillon in a 2 quart pot; cook on high heat until mixture boils. Turn heat a little lower. Hold eggs in a bowl high above the pot and pour eggs in a slow stream, stirring gently with a long handled spoon, into boiling mixture. Add scallions and oil. Mix well and season to taste. Serve hot.

Baked Sizzling Rice Recipe:

Preparation Time: 1 1/2 hours
Yield: 8 - 10 squares

Rinse 1 cup of long or medium grain rice.

In a pot, add 1 1/2 cups water (1 1/4 if using medium grain rice) to the rice and bring to a boil.

Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool.

While rice is cooling, preheat oven to 300 degrees Fahrenheit.

Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick.

Bake the rice for 50 - 55 minutes, until it is dry.

Cool and cut into 2-inch squares.

Store in a canister until needed. Do not freeze.

The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last minute work - you can't deep-fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried just before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly, until they turn brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over, and listen to the rice snapping and popping.

Last edited by Happy Song; January 14th, 2012 at 04:40 AM.
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