Read The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever Online
Authors: Thomas Kelley
The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever (13 page)
Makes:
1 ½ Pounds of Tasty Chicken
Total Prep Time:
50 Minutes
INGREDIENTS:
1 Tbsp. of Vegetable Oil
1 ½ Pounds of Chicken, Thighs, Skinless, Boneless and Cut Into Small Chunks
½ Cup of Sesame Oil
10 Slices of Ginger, Fresh
2 Cloves of Garlic, Sliced Finely
½ Cup of Sherry
1/3 Cup of Soy Sauce
¼ Cup of Water
3 Tbsp. of Sugar, White
½ Cup of Basil Leaves, Thai Style and Fresh
3 Red Chilies, Whole and Dried
DIRECTIONS:
Heat up your vegetable oil in a large sized skillet over medium to high heat. Once your skillet is hot enough add in your cut up chicken pieces and cook your chicken until it is light brown on all sides. This should take about 5 minutes. Remove your chicken from your skillet and set aside.
Next heat up your sesame oil in your skillet, before adding in your ginger and garlic. Cook and stir frequently until the ginger begins to turn brown in color. This should take about 30 seconds.
Then stir in your reserved chicken and the rest of your ingredients and bring your mixture to a rolling boil before reducing the heat to low. Let your mixture simmer until there is only about 1/4 cup of liquid left in it. This should take about 20 minutes.
Last stir in your basil leaves and chile and increase the heat to medium. Continue cooking until the liquid in your skillet is almost gone. Remove from heat and serve immediately. Enjoy!
Tasty and Classic Cashew Chicken
There is just something about cashews that brings out the best in chicken. Now with this recipe you can experience that for yourself. Of course since this recipe uses cashews, those suffering from a peanut allergy should avoid eating this dish.
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Makes:
4 Servings
Total Prep Time:
30 Minutes
INGREDIENTS:
1 ½ Pounds of Chicken, Boneless, Skinless and Cut Into Small Cubes
½ of A Red Bell Pepper, Small in Size and Cut Into Cubes
1 Cup of Cashews, Raw, Unsalted and Coarsely Chopped
5 Cloves of Garlic, Minced and Crushed
5 Scallions, Diced Finely and With Green Parts Saved
2 Tbsp. of Rice Vinegar
3 Tbsp. of Hoisin Sauce
1 tsp. of Honey, Raw
1 ½ Tbsp. of Soy Sauce
¼ tsp. of Sesame Oil
3 Tbsp. of Water
1 Tbsp. of Peanut Oil or Other Oil Of Your Choice
½ tsp. of Salt
½ tsp. of Pepper
Dash of Cayenne Pepper
Some Rice For Serving
DIRECTIONS:
The first thing that you will want to do is preheat your oven to 350 degrees. While your oven is heating up, spread out your chopped cashews onto a baking sheet. Once your oven is hot enough, toast your cashews for at least 5 to 7 minutes. Remove and allow to cool completely before you use them.
In a large sized wok or large sized skilled, heat up 1 tablespoon of you peanut oil or oil of your choice until it is very hot. Once the oil is hot enough add in your chicken, minced garlic, chopped red bell peppers, white parts of your scallions, dash of salt, dash of pepper and dash of cayenne pepper. Allow this mixture to cook, making sure that you toss it gently until chicken turn golden brown in color. This should take at least 3 to 5 minutes. Make sure that you do not cook your chicken thoroughly at this point. If you do you will risk over cooking it by the end of the cooking process for this dish.
Then in a large sized bowl, whisk together your liquid ingredients until they are all well combined. Add this sauce mixture to your pan and continue cooking until all of the flavors are well blended together and your chicken is cooked to the point where it is no longer pink on the inside and its juices run clear. Remove this mixture from your heat and toss in your roasted cashews.
Season with a dash of salt and pepper if you want and serve immediately on top of a bed of cooked rice. Garnish with the green parts of your scallions and enjoy.
Sweet Tasting Honey Walnut Shrimp
Shrimp is already decadent on its own, but when you add honey and walnuts to it, you end up with a dish that will curb any sweet tooth. This is an all-time favorite in my own household and I know for sure that it will become one in yours as well.
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Makes:
4 to 6 Servings
Total Prep Time:
35 Minutes
INGREDIENTS:
1 Cup of Water
2/3 Cup of Sugar, White
½ Cup of Walnuts, Coarsely Chopped
4 Eggs, Large In Size and Whites Only
2/3 Cup of Rice Flour, Glutinous
¼ Cup of Mayo
1 Pound of Shrimp, Large In Size, Peeled and Deveined
2 Tbsp. of Honey
1 Tbsp. of Milk, Condensed and Sweetened
1 Cup of Vegetable Oil, For Frying
DIRECTIONS:
Stir together your water and sugar in a small sized saucepan. Bring this mixture to a rolling boil and add in your coarsely chopped walnuts. Let this mixture boil for least 2 minutes, before draining and placing your walnuts on a cookie sheet to dry.
Next whip up your egg whites in a medium sized mixing bowl until they are foamy. Then stir in your mochiko until it is pasty in consistency.
Then heat up your oil in a heavy and deep skillet over medium to high heat. Dip your peeled shrimp into your mochiko batter before frying them in your hot oil. Fry the shrimp until they are golden brown in color. This should take about 5 minutes. After 5 minutes remove the shrimp and place on paper towels to drain of excess oil.
Meanwhile in a medium sized serving bowl, stir together your mayo, honey and milk until evenly blended. Add in your fried shrimp and toss to coat with your sauce evenly. Sprinkle your walnuts on top of the shrimp and serve immediately. Enjoy!
Moo Goo Gai Pan
This is a very traditional dish that you can often see being served in many traditional style Chinese homes. It is very filling and very tasty, making this one dish that you are going to want to make over and over again.
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Makes:
4 Servings
Total Prep Time:
40 Minutes
INGREDIENTS:
1 Pound of Chicken, Boneless, Skinless and Cut Into Cubes
3 Cloves of Garlic, Sliced Finely
1 Piece of Ginger, Fresh, Peeled and Sliced Thinly
1 Cup of Mushrooms, Coarsely Chopped
¾ Cup of Cabbage, Sliced Into Small Strips
1 Carrot, Medium In Size and Thinly Sliced
1 Cup of Snow Peas, Washed and Trimmed
½ Cup of Green Onions, Sliced With White and Green Parts Separated
½ Cup of Water Chestnuts
1 Cup of Bamboo Shoots
1 ½ Cup of Chicken Stock
2 Tbsp. of Cornstarch
1 Tbsp. of Peanut Oil or Oil of Your Choice
Some Rice For Serving
DIRECTIONS:
The first thing that you will want to do is add your peanut oil into your preheated wok or into a large sized. Then add in your ginger and garlic and sauté until brown in color and fragrant. Strain your ginger and garlic from the oil and discard. This is just to add flavor to your oil.
Next add in your chicken and sauté in your flavored oil over medium heat for at least 5 minutes. While your chicken is cooking, combine your cornstarch and chicken stock together in a small sized bowl. Whisk thorough until the mixture is free of any clumps.
Then add in your veggies to your pan. Sauté your chicken and veggies together for at least 3 to 4 minutes before pouring your chicken stock mixture into your pan. Let your mixture come to a boil before reducing the heat to a simmer.
Add in your water chestnuts, bamboo shoots, and white parts of your green onions to your skillet next. Cover your skillet and allow to simmer for at least 15 to 20 minutes or until the vegetables are crisp and tender to the touch. Remove from heat and serve over a bed of rice. Garnish with some of your green onions and enjoy at once.
Classic General Tso’s Chicken
Whenever I order Chinese takeout, this is the main dish that I get and I know that I am not the only one. This dish is not only packed full of succulent and tender chicken, but it also has a spicy kick that many people will fall in love with. I guarantee that this will soon become a household favorite in your home.
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