Chinese Cuisine

[b-man]

Salmon Rangoon

Depending on where you live and the time of year, crabmeat - even canned crabmeat - can be quite expensive. This recipe replaces the crabmeat in traditional crab rangoon with salmon, and adds teriyaki sauce and lemon juice for flavor.

Yields about 60 appetizers

INGREDIENTS:

8 ounces canned salmon, flaked
8 ounces cream cheese, softened
2 teaspoons teriyaki sauce
2 teaspoons lemon juice
1/4 teaspoon paprika, or to taste
1 green onion (spring onion, scallion) washed and finely chopped
1 tablespoon finely chopped red onion
1 large garlic clove, minced
1 package wonton wrappers
4 cups oil for deep-frying, as needed

Combine the salmon and cream cheese. Mix in the remaining filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
Add 1/2 to 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). Don't spread the filling right to the edge of the wrapper.
Wet the top 2 edges of the diamond, fold over to make a triangle, and press together to seal.

Keep the completed Salmon Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Salmon Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.

Serve hot.

Note: To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying.

B-man

[b-man]

Lemon Chicken

The tart flavor of lemon works well with chicken.

INGREDIENTS:

2 tablespoons dry sherry
4 green (spring) onions, chopped
1 piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 green pepper, cored, seeded, and sliced
2 tablespoons light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying


Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.

Heat the oil in a wok or frying pan.
Add the celery, mushrooms, and the green pepper. Stir-fry for one minute.

Add the chicken and marinade, then cook for 3 minutes. Stir in the Soy Sauce and lemon rind then cook for a further minute.

Pile into a warmed serving dish and garnish with lemon slices.

B-man

[b-man]

Simple Sweet and Sour Sauce

It doesn't get much easier than this!

Combine 1/4 cup catsup, 1/4 cup white vinegar, 1/4 cup sugar and
1/4 cup water in saucepan. Bring to boil, then let simmer at
low heat for about 45 minutes. Serve hot for dipping.


B-man

[b-man]

Sweet and Sour Chicken, Pork or Shrimp Cantonese-style

Ingredients:

1 lb. PORK good quality, no fat, boneless meat. (Butt or loin is
best)
OR 1 lb. BONELESS CHICKEN BREAST
OR 1 lb. SHELLED SHRIMP (see special shrimp marinade below)

A.

1/2 tsp. SALT
1/2 tsp. SOY SAUCE
1 Tbsp. CORN STARCH*
1 Tbsp. COLD WATER
1 EGG YOLK

B.

1 GREEN PEPPER
2 CARROTS
2 ONIONS
1 can CHUNK PINEAPPLE or fresh if you wish

C.

4 tbsp. VINEGAR
4 Tbsp. CATSUP
4 Tbsp. SUGAR
5 Tbsp. COLD WATER
5 Tbsp. PINEAPPLE JUICE
3 tsp. CORN STARCH
1 tsp. SALT
1 tsp. TOASTED SESAME OIL

D.

1/2 cup or more CORN STARCH
4 cups OIL


Pound pork or chicken with back of clever to tenderize, then
cup it into 1" cubes. Mix it with A and marinate at least 30 minute,
or overnight.

Cut peppers (remove seeds and membranes) into 1"
squares. Peel carrot and slice diagonally into 1/8" thick slices.
Peel onion and cut into 1" squares. Drain pineapple. Set each aside
separately.

Mix C together in a bowl and set aside. Heat 4 to 6 cups
of oil to deep frying temperature in a deep skillet or wok. While oil
is heating, individually coat each piece of meat, removing excess
marinade, with the 1/2 cup corn starch. When oil is hot, add meat and
cook until golden brown, about 4 minutes.

Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and hot. A carrot and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute -- 5 minutes total.

Pour in C and cook until thickened. Turn off heat. Add meat
and stir well. Serve immediately.

NOTES:

Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking
wine, 2 egg white, 4 tsp. corn starch

* You can substitute arrowroot for corn starch for a more authentic
dish. Reduce amounts use in recipe by half.

We sometimes make a special variation of this by combining two or three
of the meats into Sweet and Sour Three Delights.

B-man

[b-man]

Chicken Foo Yung


Makes 1 to 2 servings.

Ingredients:

1 tbsp sunflower oil
200g (7oz) Fresh or frozen peas
1 Medium sliced onion, cut into 1 inch square slices
220g (8oz) Boned Chicken Breast, cut into strips
2 tsp salt
220g (8oz) Beansprouts
5 Eggs, beaten
optionally add a couple of Chinese mushrooms, or mange tout




1) Heat the oil in a wok.

2) Stir fry the chicken; brown lightly on moderate to high heat.

3) Add half the salt, the onions, the peas, and stir fry for 2 minutes.

4) Add the beansprouts and stir fry for 1 minute.

5) Add the eggs to the ingredients in the wok and reduce the heat to a
low setting.

6) Stir occasionally while the mixture sets so that the mixture does not
burn on the bottom of the wok.

7) When the mixture has set and is brown in places, the dish is ready

Serving suggestion: serve immediately on a bed of long grain rice.

B-man

[b-man]

Chicken ala Car

Don't ask...I didn't give this recipe it's name!


Start with boneless chicken breast cut into 1" cubes; brown in frying pan or wok.

add:
small can of mushrooms(any kind)
small can bamboo shoots
small can water chesnuts

* lightly sprinkle with oregeno, paprika, black pepper, salt (optional)
parsley flakes and/or chives.

* cook on med. heat till chicken is fully cooked

* add 1/2 cup of mixed red, yellow and green pepper

* add dash of soy sauce and/or stir fry sauce and/or teriakki sauce

* turn down heat and let simmer till chicken is slightly golden brown and pepper is slightly tender

Serve over fried rice or as a great main dish.

B-man

[b-man]

Almond Chicken


Ingredients:

1 lb skinned chicken breast.
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 Slivered almonds

Marinade:

1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

Seasoning sauce:

1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken and mix well. Let stand 1/2 hour.

Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well.

Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender.

Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil.

Add chicken to boiling sauce. Stir fry chicken until coated with sauce.

Add almonds, mix well and serve hot.

Serves 4

Variation:
Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.


B-man

[b-man]

Beef and Peppers in Hoi-Sin Sauce.

Makes 3 to 4 servings.

Ingredients:


1 tbsp sunflower or vegetable oil
175g (6oz) Minute steak cut into 1 inch strips
1 Red pepper, diced
1 Green pepper, diced
1 Onion, finely chopped
1 tsp Five spice seasoning
110g (4oz) Water chestnuts, halved
1/2 tsp garlic puree
2 tbsp Hoi-sin sauce
1 Beef stock cube (optional)


1) Heat the oil in a wok.

2) Add the meat to the wok and brown lightly.

3) Add peppers, onion, and stir fry for two minutes.

4) Add seasoning, water chestnuts, garlic puree, hoi-sin sauce, and stir
fry for 1 minute.

5) Optionally, crumble the beef stock cube into a little hot water, and
add to the wok to make a thick sauce.

Serving suggestion: serve with either long grain rice, or noodles.

B-man

[b-man]

Hot and Sour Shrimp Soup

This is a chicken broth and noodle soup with shrimp, pineapple, soy sauce, lime and a hint of red pepper. It's very elegant but quick to make.

Serves 6 servings
Prep time: 20 minutes
Cook time: 20 minutes


Ingredients:

4 ounces thin egg noodles
1 tablespoon vegetable oil
1/2 cup sliced fresh mushrooms
2 cloves garlic, chopped
1 large tomato, cut into wedges
1 cup fresh pineapple chunks
1 stalk celery, sliced
2 tablespoons white sugar
3 cups chicken broth
3 cups water
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 pound large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper
1/2 cup bean sprouts
1 green onion, thinly sliced



1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

B-man

[b-man]

Chicken Chow Mein Soup


Ingredients:

2 cups cubed cooked chicken
2 medium stalks celery, sliced
1 cup sliced mushrooms
1 cup bean sprouts
1 cup shredded cabbage
1/4 cup shredded carrot
1/4 cup sliced green onion
2 3/4 cups water
1/4 cup dry sherry or water
3 tablespoons low sodium soy sauce
4 ounces uncooked vermicelli, broken into thirds
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) can bamboo shoots, drained

Heat all the ingredients in a 3-quart saucepan over medium-high heat, stirring occasionally. When soup comes to the boiling point, reduce heat, cover and simmer 15 minutes.

6 servings - 200 calories, 4 g fat

B-man

[ilovefood111]

Gui Chai - Chinese Chive Dumplings
2 Servings

1 cup rice flour
1/4 cup sticky rice flour
1/2 cups water
1/4 cup tapioca flour
1/4 cup vegetable oil
1 tablespoon soy sauce
2 cups Chinese chives (green), sliced

Add rice flour, sticky rice flour and water to a pot over medium heat. Stir constantly to prevent sticking. If the mixture starts to be too sticky to handle, lower the heat. Stir until the mixture turns gluey. Remove from heat and add the tapioca flour. Set it aside to let it cool.

While waiting for the dough to cool down, slice the Chinese chives into 1/2 inch pieces. Heat up 2 teaspoons of oil in a wok or pan over high heat. Add chives and soy sauce. Stir quickly and remove from the heat. You want the chives to wilt a little but not cook. Cooking it too long will produce too much water and make it difficult to stuff the dumpling.

Test the dough to see if it is too sticky. If it is too sticky, it will stick to your hand and will be difficult to work with. Add more tapioca flour.

Pinch off a small portion and roll it between your palms into a ball (an inch in diameter). Use your thumb and index finger to thin the dough into a flat piece. Put one tablespoon of cooked Chinese chives in the middle, gather the edges and squeeze them together to close the dumpling.

Steam the dumpling for 5-7 minutes or until the dough is cooked. It is ready to be served now with hot chili soy sauce but many people like them pan-fried. That includes me. I pan fry the dumplings until they are somewhat brown. I like them crispy on the outside but soft on the inside. Serve with dumpling sauce (recipe follows).

Nam Jim Gui Chai - Chinese Chive Dumpling Sauce

2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon soy sauce
1 teaspoon dark sweet soy sauce
1 teaspoon ground fresh chili paste (optional)

Add all ingredients together. Ground fresh chili paste can be substituted with fresh sliced green chilies (not the real small ones that are very hot). Serve in a sauce bowl with dumplings.

[chiquita79]

HI B-MAN!

DO YOU HAVE THE CHANG'S SPICY CHICKEN
RECIPE...?


THANKS! =)
I ALSO WANT TO LET YOU KNOW THAT I TRIED THE ARTICHOKE CHICKEN WITH SOUR CREAM AND IT WAS A HIT !

[b-man]

Originally Posted by chiquita79

HI B-MAN!

DO YOU HAVE THE CHANG'S SPICY CHICKEN
RECIPE...?


THANKS! =)
I ALSO WANT TO LET YOU KNOW THAT I TRIED THE ARTICHOKE CHICKEN WITH SOUR CREAM AND IT WAS A HIT !

Hi chiquita79...

Glad you enjoyed the Artichoke Chicken with Sour Cream! Here is a recipe for Chang's Spicy Chicken.
________________________________________

P.F, Chang's Spicy Chicken

Ingredients:

10 ounces - chicken breast
Potato Starch
Canola Oil
1 teaspoon garlic
1/4 cup - green onions
1 teaspoon Chili Paste
1 ounce house white sauce ( chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce ( sugar and vinegar combined )
2 teaspoons sesame oil
1 Tablespoon cornstarch

Dice chicken breast and lightly coat with potato starch

Fill hot wok with enough Canola Oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.

Add oil back into hot wok, garlic, green onions, chili pste, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the cjicken. Serve with steamed rice or noodles.

Note: Add spices to your own personal taste. The Chang's Sauce is not explicit in the ratio of sugar to vinegar, and so you have to eye ball it and taste test.

Enjoy!

B-man

[Kitchen Witch]

CHINESE SWEET AND SOUR SAUCE
For sweet and sour chicken, pork or shrimp.

½ c. ketchup
½ c. apple cider vinegar
¼ c. orange juice
1 T. red wine vinegar
6 T. sugar
¼ t. dry mustard
¾ t. hot sauce
1 ½ t. cornstarch
2 t. water

Combine cornstarch and water; set aside. In saucepan heat all remaining ingredients until sugar is dissolved and liquid is hot. Slowly add cornstarch mixture, stirring constantly until mixture thickens, about 1 minute. Remove from heat. Serve warm or room temperature. Makes about ¾ c.

[Kitchen Witch]

Homemade Chai

3 slices peeled fresh ginger
3 (1 gram) packets artificial sweetener - or to taste
12 black peppercorns
3 whole cloves
2 cardamom pods
1 (3 inch) cinnamon stick
2 cups water
2 Darjeeling tea bags
1/2 cup 2% reduced-fat milk


Combine first 7 ingredients in a small saucepan. Bring to a boil. Remove from heat. Add teabags, cover and steep 5 minutes. Remove spices and tea bags with a slotted spoon and discard. Add milk and cook over medium heat until thoroughly heated. Do not boil. Serve immediately.

[chiquita79]

thanks! b-man!!!!
i will try this tomorrow and let you guys know how it came out! can't wait lol

[b-man]

You are more than welcome chiquita79...hope it turns out as well as you hope for!

Thank you Kitchenwitch for the reposts...much appreciated!

B-man

[b-man]

Mou Shu Pork Wraps


Onions, fresh ginger, and garlic are stir-fried with strips of lean pork loin, bok choy, and mushrooms to produce a flavorful filling for tortilla wraps.

Serves 8 wraps

Prep time: 30 minutes
Cook time: 15 minutes

Calories: 270.99
Total Fat: 6.26 g
Total Carbohydrate: 37.25 g
Protein: 14.33 g


Ingredients:

12 ounces lean boneless pork loin, sliced into 1/4 inch thick strips
1 onion, thinly sliced
1/4 cup minced fresh ginger root
2 cloves garlic, minced
4 cups thinly sliced bok choy
1 red bell pepper, sliced
10 large white mushrooms, julienned
4 cups bean sprouts
1/4 cup sake
3 tablespoons hoisin sauce
2 tablespoons soy sauce
8 (8 inch) flour tortillas


1. Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.

2. Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.

3. Place tortillas in oven for 8 minutes, or until warm.

4. Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.

5. Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

B-man

[b-man]

Chinese Chicken and Potato Soup


Dark meat chicken is used in this root vegetable soup with lots of garlic.

Serves 3 to 4 servings

Prep time: 10 minutes
Cook time: 105 minutes

Calories: 189.80
Total Fat: 2.67 g
Total Carbohydrate: 31.72 g
Protein: 9.73 g

Ingredients:

3 potatoes, cubed
1 carrot, chopped
1 turnip, chopped
1 onion, chopped
5 cloves garlic, minced
1 chicken leg
salt and pepper to taste


1. In a large pot over high heat, combine the potatoes, carrot, turnip, onion, garlic, chicken and water to cover. Bring to a boil and reduce heat to low. Let soup simmer for 45 minutes to 1 hour. Skim fat, if desired, and season with salt and pepper to taste.

2. Remove chicken leg from the soup and allow it to cool. Remove the meat, returning it to the soup, and discard the skin and bones. Simmer for 30 to 45 more minutes, or longer, if desired.

B-man