Chinese Cuisine

[mamalucci]

i need a recioe for hot and sour soup

[Kitchen Witch]

Will this help?

Hot and Sour Soup

Chop and measure all ingredients and beat the egg before beginning this recipe. Keep everything close at hand so you can follow cooking times exactly.

1 1/2 teaspoons cornstarch
1/2 cup water
1/2 gallon (8 cups) freshly made chicken stock
4 ounces (about 1 cup) bamboo shoots, julienne cut
4 ounces (about 1 cup) chopped water chestnuts
2 ounces fresh shiitake mushrooms (about 1 cup),
julienne cut or sliced thinly
1 tablespoon white pepper
1/4 cup vinegar
Salt, to taste
Hot red pepper, to taste (use a light hand)
1 egg, lightly beaten
4 ounces tofu, cut into small cubes
1/2 teaspoon sesame oil

Whisk together cornstarch and water; set aside.

In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes, adjusting heat if necessary to keep soup just below a boil.

Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-combined (at least 2 minutes - taste to make sure there is no lingering cornstarch aftertaste before proceeding). Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil.

Serve immediately.

Serves 8.



HOT AND SOUR SOUP

3 1/2 c. chicken broth
2 c. sliced fresh mushrooms
3 T. rice vinegar or white vinegar
2 T. soy sauce or reduced-sodium soy sauce
1 t. sugar
1 t. grated fresh ginger
1/4 to 1/2 t. black pepper
1 T. cornstarch
1 T. cold water
2 c. shredded cooked turkey
2 c. sliced bok choy
1 pkg. (6 oz.) frozen pea pods
1 beaten egg
3 T. thinly sliced green onions

Combine broth, mushrooms, vinegar, soy sauce, sugar, ginger and pepper in saucepan; bring to boiling.

Meanwhile, combine cornstarch and cold water; stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in turkey, bok choy and pea pods.

Pour the egg into the soup in a steady stream while stirring to creat threads. Remove from heat; stir in green onions.



Hot-and-Sour Prawn Soup with Lemon Grass
A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.



1 pound tiger prawns with shell
4 cups chicken stock
3 stalks lemon grass
3 tablespoons fish sauce
1/4 cup lime juice
2 tablespoons chopped green onion
10 kaffir lime leaves, torn in half
1 cup straw mushrooms
1 tablespoon chopped fresh cilantro
4 red chile peppers, seeded and chopped
2 green onions, chopped


1. Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.

2. Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.

[htbg247]

Stir-Fried Tofu Or Beef With Onions

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound tofu -- extra firm*
1/4 cup oil
1 tablespoon pale dry sherry
2 ginger root slices -- shredded
1/2 teaspoon salt
1 onion;large -- thinly sliced
black pepper -- fresh ground
3 garlic cloves -- minced
2 tablespoon soy sauce
1 1/2 teaspoon cornstarch**
1 teaspoon sugar
3 tablespoon stock**

*This dish originally used 1 lb. of flank steak which was cut against the
grain into thin slices and then marinated same as the tofu. I
occasionally add a small bok choy which is first blanched and then cooled.
If other vegetables are added, increase the cornstarch mixture to three
times what is listed. Recipe can be doubled and comes out fine. **Mix the
cornstarch with the soup stock and have ready until needed. Get tofu ready
according to your favorite methods. I usually slice it lengthwise in half inch
blocks, put paper towels over and under it, and press with book to get out excess water. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp. of the oil in a shallow dish. Add the tofu or
steak shreds and leave to marinate for 15 minutes. Heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes (about). Remove onions, place in a colander, and let drain. You can use the oil left in pan if it is enough. Heat wok again. When it is very hot, add the
tofu or steak and garlic. Stir-fry the tofu or steak and garlic in the oil
for until brown. Mix in the onion and ginger and stir-fry for a minute.
Stir in the cornstarch mixture and cook, stirring for about 30 seconds or
until thickened.

[htbg247]

Pork and Ginger Pot Stickers

PORK AND GINGER FILLING:
2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.

HOT WATER DOUGH:
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water

In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.

MAKING THE DUMPLINGS:
Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.

COOKING THE DUMPLINGS:
In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Combine all and serve in a small bowl.

[htbg247]

Twice Cooked Pork With Spicy Vegetables

1/2 lb Pork butt in one piece
5 lg Jyo black mushrooms
2 sm Dried red chili peppers, Minced
2 lg Cloves garlic, minced
2 ts Fresh ginger root, minced
1 sm Bell pepper
1/4 c Bamboo shoots
1 lg Carrot
1 Cube bean curd
1/3 c Mushroom liquid
1 tb Thin soy sauce

1 pn Sugar
1 ts Salt
2 tb Peanut oil or Cornstarch paste

Instructions
1.In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour.
2.Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2".
3.Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute.
4.Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish.
5.Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper.
6.Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil.
7.On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
8.Recombine with ingredients. Serve. 4

[Kitchen Witch]

htbg247 -

Welcome and thank you for sharing!

KW

[Moonbow]

My daughter loves the Chicken on a Stick she buys at the local chinese resturant. Does anyone have a recipe for it please?

Thanks

Moonbow

[Kitchen Witch]

I don't know how "chinese" this is -

Chicken on a Stick


KEBABS
4 wooden skewers
2 -6 ounce boneless, skinless chicken breasts - cut each breast into 8-1 inch pieces
1 green pepper cut into 16-1x1 inch pieces
1 red pepper cut into16-1x1-inch squares
1/2 red onion cut into 16-1x1-inch squares

MARINADE
6 oz. Pineapple juice
juice of half a lemon
juice of 1 lime
juice of half an orange
4 cloves minced garlic
1 teaspoon grated ginger
2 tablespoons - Mrs. Dash Grilled Chicken Blend
1 tablespoon olive oil
2 cups of cooked rice Preparation:
1 tablespoon Mrs. Dash Extra Spicy Blend

1. Soak the wooden skewers in water for a minimum of 30 minutes prior to using.

2. On each skewer, assemble the kebabs by placing red onion, red pepper, green pepper, and a piece of chicken. Do this 3 more times and finish each kebab with a piece of red onion. Place the 4 kebabs in a large plastic container.

3. In a bowl, combine all the marinade ingredients. Pour this marinade over the kebabs (for a minimum of 30 minutes prior to cooking) and cover with an airtight lid. Refrigerate.

4. Place kebabs on a medium-high BBQ grill or under the broiler and cook for approximately 5 minutes on each side or until the chicken is firm and cooked all the way through. Turn occasionally during the cooking process. Remember to throw out the marinade once the kebabs are on the grill. While the kebabs are cooking we like to shake on a little Mrs. Dash Extra Spicy Blend to add extra zip to the kebabs.

5. Serve kebabs over a bed of rice and enjoy.


Chicken Satay

1/4 cup (60 ml) lime juice
1/4 cup (60 ml) soy sauce (Japanese)
3 tablespoons oil
3 tablespoons honey
1/2 teaspoon coriander, fresh ground
1/8 teaspoon cayenne
1/2 teaspoon dry minced garlic or 2 cloves fresh
1 pound (500 g) boneless skinless chicken thighs

Mix ingredients (except chicken) well until honey is dissolved. Cut
chicken thighs into 3/4-inch (2 cm) cubes or long strips. Marinade
chicken overnight. Put meat on skewers and grill.

[Moonbow]

Those sound delicious, but what I was refering to was long strips of just chicken threaded on skewers and cooked. They seem to have been marinaded, but they have no veggies or fruit or anything on the skewer, just the chicken.

I hope someone has a recipe for them. Thank you Kitchen Witch for the recipe you posted

Moonbow

[lvdkeyes]

Thai Chicken Satay with Spicy Peanut Sauce
3 tablespoons lime juice
3 tablespoons canola oil
2 teaspoons reduced-sodium soy sauce
2 tsp fish sauce ½ teaspoon crushed red pepper
1 pound chicken tenders
Spicy Peanut Sauce (recipe follows)
1. To marinate chicken: Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
2. Preheat grill to high.
3. To grill chicken and serve: Thread each chicken tender onto a wooden skewer (see Tip). Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce for dipping.
The peanut sauce will keep, covered, in the refrigerator for up to 2 days. | Equipment: 12 wooden skewers (see Tip)
To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn’t prevent them from burning.)
Spicy Peanut Sauce Nahm Jim Tua
6 cloves garlic
2 shallots
Bottom half of a stalk of lemon grass
1 tsp. minced fresh or frozen galangal ginger, or substitute with 1/2 tsp. ground dried galangal
2 tsp. minced cilantro roots, or substitute with bottom stems
2 tsp. coriander seeds
1/2 tsp. cumin seeds
5 dried red chilies
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground mace
1/2 to 1 tsp. shrimp paste
1/2 cup unsalted roasted peanuts
1 1/2 to 2 cups (or 1 14-oz can) coconut milk
1-2 Tbs. fish sauce, to taste
1-2 Tbs. palm or coconut sugar, to taste
1 Tbs. tamarind water – dissolve a 1 tsp. chunk of wet tamarind in 1-2 Tbs. water
Cut and discard the root tip of the garlic cloves but leave the skin on. Do likewise with the shallots. Place both on a tray in a toaster oven (or oven) and roast at 400 to 450 degrees until softened (about 10-15 minutes for garlic and 20-30 minutes for shallots, depending on the size of the cloves and heads).
In the meantime, trim and discard the bottom tip and loose outer layer(s) of the lemon grass. Cut the stalk into very thin rounds, then chop. Mince the galangal ginger and cilantro roots (or stems).
In a small dry pan, toast the coriander seeds over medium heat until they are aromatic and dark brown, stirring frequently. Do likewise with the cumin seeds. Follow with the dried red chilies, stirring constantly until they turn a dark red color and are slightly charred. Grind the toasted ingredients in a clean coffee grinder to a fine powder.
Using a heavy mortar and pestle, pound the lemon grass, galangal and cilantro roots (stems) until they are reduced to a paste. Peel the roasted garlic and shallots and mashed in with the mixture until well blended. Then add the ground toasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste. Pound to make a well-blended paste.
Grind the peanuts in a clean coffee grinder or blender as finely as possible. Heat 2/3 cup of the thickest cream from the top of a can of coconut milk in a saucepan over medium-high heat. Reduce a few minutes until thick and bubbly. Fry the spice mixture in the cream, stirring frequently, until it is well mixed with the cream and has fully released its aromas and flavors (3-5 minutes).
Add half the remaining milk and the ground peanuts. Bring to a boil, and then reduce heat to low and simmer 10-12 minutes, stirring well to blend the ingredients. Add more coconut milk as needed to constitute a creamy sauce the consistency of pancake batter. Season to taste with fish sauce, palm sugar and tamarind water to the desired combination of salty and sweet, with a subtle tangy flavor in the background.
Simmer a few minutes more, then transfer to a sauce dish and cool to room temperature before serving with your favorite grilled meats, fish, tofu and vegetables.

There are peanut sauces with fewer ingredients, but I prefer this one.

[lvdkeyes]

Chinese Honey Walnut Prawns
• 1 lb of large or medium shrimp, peeled and de-veined
• 1/2 cup walnuts
• 5 cups water
• 1 cup sugar
• 2 cups oil
• 1/2 cup cornstarch
• 1/2 cup egg whites
• 2 Tbsp honey
• 3 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• 1/2 Tbsp condensed milk
• 1/2 cup oil
Preparation:
Rinse walnuts, and then boil in 5 cups water, continually changing water until clear.
When clear, boil with sugar until sugar dissolves.
Heat 2 cups oil until almost smoking. Deep fry walnuts until they're shiny and brown, no longer golden.
Place walnuts on cookie sheet, let cool.
Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth. Heat oil until boiling, and then deep fry the shrimp until golden brown.
Drain, and then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter.

[Greenteaandmusic]

Wow, all of these look so deliscious i dont know what to choose from

[tyras]

My husband is from NH and we now live in SC, he is always complaining that he cant find Duck Sauce that tastes the same...anyone have any clues for me?

[Kitchen Witch]

Duck Sauce

First:

1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted
1 1/4 Cups Cider vinegar
3/4 Cup Water

Second:

1 Cup Cider vinegar
1 Cup Firmly packed brown sugar
1 Cup White sugar
1/2 cup Lemon juice

The Rest:

1/4 cup Chopped ginger
1 small Onion sliced
1 (or more) serrano ?? seeded & chopped
2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed (toasted)
1 Cinnamon stick

Combine first set of ingredients and cook over moderate heat
for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine second set of ingredients and boil for 10 minutes.

Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and
simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

[nuubie]

Hi B-Man, thanks for the yummy sweet and sour pork receipe!
Do you guys have any congee recipes?

[MikeSlough]

This is a refreshing way to cook a small amount of duck meat in delicious Hoi Sin sauce. Can be prepared ahead of time and kept warm in oven.


1 lb duck meat, cut into slivers across grain of meat
1 tbsp cooking wine
dash pepper
drops sesame oil
¼ tsp Chinese 5 spices
3 tbsp light soy sauce
1 tbsp sugar
4 slices ginger
2 garlic coves, crushed and skinned
4 tbsp Hoi Sin Sauce
4 celery stalks, cut diagonally


Marinate duck meat with wine, pepper, sesame oil, 5 spices and soy sauce for 15 minutes.

Use high heat to heat up a wok. When wok is hot, use 2 tbsp of oil to brown garlic and ginger for 1 minute.

Add duck meat, sugar, Hoi Sin sauce and ½ tsp salt. Stir fry for 2 minutes.

Then add celery and stir fry for another 2 minutes. When done, add starch solution made with 1 tbsp of tapioca starch and ¼ cup water. Bring to a boil and serve hot.

[Raffy]

Hello..I am glad to be apart of this forum..Chinese foods are interesting.