How to Cook Chinese Food I consistently get a lot of questions from people wondering how to cook Chinese food. Regardless of if you are just learning how to cook or have been cooking for awhile you will probably find this article useful. The truth is, cooking Chinese food is not hard at all. The first thing when preparing to cook Chinese food is to make sure you have a lot of the ingredients on hand. Sesame-Orange Chicken- Ingredients:2 boneless skinless chicken breasts (cut into 1 inch cubes) ½ cup all purpose flour 1 teaspoon baking powder 1 egg (beaten) ½ cup water (or as much as needed to make batter smooth) 3 tablespoons cornstarch salt (to taste) 1 tablespoon vegetable oilSauce-¼ cup ketchup ¼ cup honey 2 teaspoons sugar 2 tablespoons white vinegar ½ cup water 2 tablespoons cornstarch 1 teaspoon sesame oil the juice of ½ orange 1 teaspoon orange zest sprinkle of garlic powder sesame seeds Cooking Instructions: Step 1: Heat oil in a deep fryer to 325 degrees. Cashew Chicken- Black Pepper Chicken-
Honey Soy Stir Fried Chicken: Can I order an easier life? For all those who have it harder than I do.... I've been feeling a bit sorry for myself these days, with all the suffering I've been doing at the hands of Son's unsuccessful potty training venture, Daughter #1's start of school, and Daughter #2's temper tantrums over swim lessons, and all in all just being tried day after day. First grade homework stresses me out like you wouldn't believe, which sounds slightly ridiculous I know, but the act of trying to get through homework without pulling out all of my hair is a feat only managed by the best of women I'm sure. Add on top of that the driving that suddenly has tripled in my routine. Which leaves me tired. But this recipe - it's my answer to a day that was too too crazy. And when I saw them eating their meal with relish, giggling and laughing at the table as we talked about the day, I thought, well - it's a hard life, but it's one worth having. Serve topped with cilantro or spring onions as garnish.
Kung Pao Chicken Recipe Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok fried chicken pieces, roasted peanuts, scallions and a spicy sauce. Ingredients:1lb boneless-skinless chicken breasts (cut into 1” pieces) 1 tablespoon cornstarch 2 teaspoons sesame oil 3 tablespoons green onions (chopped) 3 garlic cloves (minced) ½ teaspoon crushed red pepper flakes ½ teaspoon powdered ginger 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts Cooking Instructions: Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Step 4: Return chicken to the wok and coat with sauce.
Orange Chicken Recipe Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Once again we are also using the deep dryer for cooking the battered chicken. Now I get a lot of questions from people wondering if they can use a wok instead. Cooking Instructions: Step 1: Combine flour, salt, and pepper. Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce.
Buta Udon (Udon with braised pork) While this this dish has its roots firmly planted in my New York apartment, I could totally picture it being served in an Okinawan noodle bar. Okinawa is the southern-most island of Japan, just a stones-throw from Taiwan and their food takes cues from their neighbors, using a lot of pork and fish. Rather than using a traditional dashi based soup stock for udon, I’ve combined some braising liquid from the pork belly kakuni I made the other night with dashi to create a tasty, though unconventional broth for the noodles. I used Sanuki Udon noodles which have a pleasantly firm texture when cooked al dente. I know it’s not every day you have Japanese braised pork laying around, but to be honest, I actually made the pork last night with the intent to make this udon today (yes, it’s THAT good). 2 C dashi 1 C braising liquid from buta kakuni (fat skimmed) salt to taste 2 bundles udon noodles 8 slices of buta kakuni scallions finely chopped Put the dashi and braising liquid in a pot and simmer.
Chicken Teriyaki Recipe | Japanese Recipes Chicken Teriyaki (鳥照り焼き) is a lunchtime staple in Japan, filling bento boxes being carted off to offices and schools alike. Teri refers to the lacquered sheen that teriyaki sauce develops on the surface of the chicken, while yaki means grilled. Almost any cut of chicken can be used, but chicken teriyaki is most commonly prepared with the leg meat (thighs or drumsticks) which is filleted to ensure it cooks evenly. Long before sushi became the ambassador of Japanese cuisine to the rest of the world, chicken teriyaki invaded the west, and for better or worse it came to represent the whole of the Japanese culinary repertoire. So what makes for an authentic teriyaki sauce? It’s simple… equal parts soy sauce, mirin, sake, and sugar. It’s not that I have anything against those fancy sweet soy marinades with ginger, garlic, chili, green onions, sesame seeds, and or fruit puree in them, but sauces with these ingredients aren’t teriyaki sauce since they cloud the teri. Equipment you'll need:
Chicken Salsa Ranch Wraps James has been traveling for work quite a bit lately so I”ve been doing a lot of cooking for just me and Max. Normally that means I take a break from the kitchen and make things like hot dogs and poutines. But something has gotten into me lately and I”m finding myself wanting to make real dinners even when my hubby”s gone. But, since I”ve got both kids by myself I like to keep it simple and quick. Recipes like this one are what help me keep it healthy when it”s just me and the kids. It comes together so quick it doesn”t even enter your mind that there might be something simpler to make. I”m very lucky because Max is not a picky eater. I love the way the sauce coats the chicken and thickens up a bit once it hits the hot pan. Chicken Salsa Ranch Wraps 1 pound chicken breasts, cut into strips salt and pepper, to taste 1/2 cup salsa 1/4 ranch dressing tortillas shredded cheese, lettuce and sliced red bell peppers, to serve Heat a skillet over medium high heat. Serves: 4 Adapted from Kraft .
Better Than Takeout Orange Chicken Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Ingredients Chicken
Курица по-китайски с лимонно-медовым соусом Сочная и ароматная курица по-китайски жарится в нежной крахмальной панировке и подается с лимонно-медовым соусом и зеленью - перья лука и кинза. Если вы хотите приготовить такой рецепт у себя дома, женский сайт Орехово-Зуево откроет вам пару секретов китайской кухни для того, чтобы разнообразить повседневное меню или подать что-то особенное на праздничный стол. Кукурузный крахмал в этом рецепте курицы используется вместо более привычной муки или панировочных сухарей, чтобы корочка была более нежной и легкой. Ингредиенты на 4 порции: Для курицы по-китайски: 4 куриные грудки 1 яйцоКрахмал1 столовая ложка соевого соуса1/4 чайной ложки белого перцаРапсовое или арахисовое маслоЗеленый лук и кинза Для соуса: полстакана воды3-5 сантиметра имбирного корня2 ст.л. меда2 чайные ложки шаосинского рисового вина (можно заменить сухим хересом)3 ч.л. белого винного уксуса3 ст.л. лимонного сокаполчайной ложки соли2 чайные ложки кукурузного крахмала2 ст.л. воды1 чайная ложка кунжутного масла 1. 2. 3. 1. 2.