Chinese Scrambled Eggs with Chives

Ingredients

* 1 1/2 - 2 ounces Chinese garlic chives (to make 1/3 cup chopped)
* 4 large eggs
* 1 1/2 teaspoons light soy sauce or up to 1/2 teaspoon salt
* freshly ground black or white pepper, to taste
* 1 teaspoon vegetable oil
* 2 tablespoons vegetable or peanut oil

Preparation



Chinese Scrambled Eggs directions:

Wash and drain the garlic chives. Remove the hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).

Lightly beat the eggs. Add the soy sauce or salt,

1-teaspoon vegetable oil and pepper.

Heat a heavy skillet on medium high heat. Add the remaining 2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives.

Stir-fry briefly, and then add the beaten egg mixture.

Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Serve hot.

Gobi Manchurian

Ingredients:

• 1 Medium cauliflower
• 3/4 Cup maida
• 1-1/2 tbsp Garlic paste
• 2 tbsp Oil
• 1 tbsp Corn flour
• 1-1/2 tbsp Ginger paste
• 1 Cup finely chopped onions
• 1/4 tsp Ajinomoto
• 1 Chopped green chili
• 2-3 tbsp Tomato sauce
• 2 tbsp Soya sauce
• Finely chopped coriander leaves for garnishing
• Salt to taste
• Water as required
How to make Gobi Manchurian:



Process:

Wash and cut cauliflower

Add maida, cornflour, salt and water to make a fine paste

Add a tsp of ginger and garlic paste to it.

Dip cauliflower pieces in the paste and deep fry until golden brown

Heat oil in another pan and add the remaining ginger and garlic paste, chopped onions and green chili

Now, combine ajinomoto, soya sauce and tomato sauce

Add fried cauliflower and mix well

Garnish cauliflower Manchurian with coriander leaves.

Sesame Chicken with Chinese cabbage and Broccoli

It is a sesame chicken with Chinese cabbage and broccoli which is very famous in Chinese dishes

Ingredients:



* 1/4 c. soy sauce
* 2 tbsp. rice wine or dry sherry
* 2 tbsp. sesame oil
* 1 clove garlic, minced
* 2 tsp. minced fresh ginger root
* 1 tbsp. sugar
* 1/4 c. toasted sesame seeds
* 2 whole chicken breasts, skinned, boned, and cut in bite-size pieces
* 3 tbsp. peanut oil
* 1 c. green onions, cut in 1 inch lengths
* 3 c. sliced fresh broccoli flowerettes
* 3 c. Chinese cabbage
* 2 tsp. cornstarch, dissolved in 2 tbsp. water

Directions:

1. Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally; slices diagonally in 1/2 inch pieces
2. In medium bowl, stir together soy sauce, dry sherry, sesame oil, garlic, ginger, sugar, and sesame seeds. Add chicken and marinate at least 1 hour.
3. In a wok or skillet, heat peanut oil over medium heat for 2 minutes.
4. Add onions, broccoli, and cabbage. Stir fry 1 minute. Transfer to dish; set aside.
5. Add chicken mixture to wok or skillet (add more oil if needed). Stir fry until pinkness is gone, about 3 minutes.
6. Remove to dish with slotted spoon. Dissolve cornstarch in water. Add to liquid in wok. Cook, stirring constantly, until mixture boils and thickens.
7. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.

Roasted Chicken with Lemon!

Ingredients

• 2 Pieces of Fresh tumeric
• 12 – 14 Garlic Cloves
• 2 tablespoons of salt
• 1 Chicken
• 2 stalks of lemon tea

Method of Preparing

Remove the roots and leaves of lemon tea. Crush the lemon tea leaves along with the salt, garlic, turmeric and pepper. Until you get a slim paste. Cut off the excess skin from chicken. Dry the chicken with paper towels and cover it with the mixture you prepared.
Now Cover it and refrigerate 4 to 6 hours.