Soy sauce chicken (醬油雞) is a northern Chinese dish. Ingredients Chicken parts (legs or wings) Green onions Cooking oil 2–3 tbsp (30–45 ml) soy sauce 2–3 tbsp (30–45 ml) cooking wine Chopped ginger Up to 1 tbsp sugar Water Procedure…
A pleasantly-surprising recipe encountered in China. Also, a good first attempt for beginning deep-fryers. Makes a good substitute to chips or fries. Ingredients Canned or frozen corn Egg wash (optional) Flour Salt Pepper MSG (optional) Spices (as desired) Oil Procedure…
Hongshao rou (lit. red-cooked meat) is a traditional Chinese pork dish. It is a very popular homemade dish, but it is rarely found in Western restaurants. Often a family’s exact recipe is a secret and passed down the generations. It…
Chow mein is a generic Chinese term for a dish of stir-fried noodles, of which there are many varieties. Authentic chow mein is generally made of soft noodles, whereas chow mein in Westernized Chinese Cuisine may also be made from…
Wonton wrappers are thin pasta-like wrappers used for wontons. They are suitable for wonton soup. Oversize (7-inch / 45 cm square) wrappers may be used as egg roll wrappers. Round wrappers are best for making potstickers. Most people will prefer…
Egg rolls are a savory Chinese-American fried pastry. They consist of a filling wrapped in a wheat flour skin and deep-fried. Egg rolls may be eaten plain or dipped in sweet-and-sour sauce or teriyaki sauce. Note that these egg rolls…
Congee is a type of rice porridge eaten across Asia. It may also be called juk, zhou, ganji, or other similar variations. Ingredients Base 220 g (7.75 oz) round rice, washed and drained 2.5 L (10 ½ cups) water or…
Wonton filling is essentially stir-fry, but with smaller particles and less cooking. It goes hot into a wonton wrapper (equal to ¼ of an egg roll wrapper), which is then cooked in a hot broth. Note that these wontons do…
Ingredients 1 small taro 2 sheets nori 1 tsp preserved black beans 2-inch piece of ginger 1 green pepper 2 spring onions 1 tsp vegetable stock powder 2 tbsp Shaoxing rice wine Vegetable oil Procedure Peel and chop taro into…
Jing du or sweet-and-sour pork is a Chinese dish of fried and glazed pork. Ingredients Meat 1 America’s cut pork (boneless loin roast) per person, cut in 1-inch squares and pounded flat Marinade 3 tbsp dry sherry or Chinese rice…
This is a yeast dough bun that is stuffed with a meat filling and steamed until cooked. Ingredients Bun filling 8 ounces (225 g) shredded cooked pork or chicken ½ cup barbecue sauce 1 tbsp soy sauce 1 tbsp cooking…
Pot Stickers or Jiaozi are traditional Chinese dumplings that are both fried and steamed. You can use whatever filling you like. Pork is traditional, but there are many versions. Any meat should be thoroughly cooked, and all ingredients should be…