Moo Goo Gai Pan - Authentic Chinese Recipe

Well to make your mood this very tempting Chinese flavour is in front of you, and this recipe is going to give you wonderful taste as you have been thinking to change your flavour sincelong then here is a tasty option for you directly from the kitchen of China so enjoy the delightful : Moo Goo Gai Pan - Authentic Chinese Recipe. All you need is :



* 6 scallions, chopped
* salt and pepper
* chicken breast halves, skinned, boned and sliced
* 2 cups of water
* 5 tb of corn oil
* 4 cloves of garlic, minced
* 1 tb of cornstarch
* 4 lb. bok choy or Chinese white cabbage, chopped
* 2 tb of sugar
* 8 oz. of fresh mushrooms, sliced
* 4 tb of soy sauce


How to prepare:
Take a bowl, with the salt and pepper toss chicken, with garlic and cornstarch mixture. keep it aside.Now heat 3 tablespoons of corn oil in a wok add mushrooms, sugar and bok choy/cabbage for 2 min, cook and cover it for5 min, after that remove from wok. Then heat rest of the corn oil in wok, Stir-fry chicken for 2 minutes over high heat.
Mix and add soy sauce, cook it for 5 min, let chicken thoroughly cooked. Then mix cooked vegetables and scallions, fry and stir for 1 min , eat hot with rice enjoy!

Yangchow Fried Rice

A wonderful recipe that has got the ratings of five on five, yes very delicious and going to make you temp is right in front of you named Yangchow Fried Rice.This recipe serves four to six people, one of the main plus point is that this yummy recipe is made from rice and his rice distinct from Cantonese fried rice, in this individual grains of rice are cooked in the egg.So enjoy this great treat.Al you need:




* 6 ounces roast pork
* 4 ounces of frozen medium shrimp
* 3 large eggs

For Shrimp Seasonings:

* 1/2 teaspoon of cornstarch
* Salt and freshly ground black pepper, to taste
* 1 medium yellow onion, diced
* 5 tablespoons oil for stir-frying, or as needed
* 1/2 cup of peas, fresh or frozen
* 4 cups cold cooked rice

How to make:

Beat the eggs lightly, keep them aside, now Dice the barbecued pork.
Then rinse the shrimp in running warm water , then shell,devein and chop it finely.
Add seasonings like 1/2 teaspoons cornstarch, salt, pepper to shrimps and toss.
Heat and add 1 tablespoon oil, when oil is hot, add shrimp and let it make pink , fry and stir properly. keep the shrimp up to the side now add roast pork.
Then remove from pan.
Now heat the wok add 2 tablespoons oil. When the oil is hot,add onion, fry and stir let it be soften , now add peas, fry till peas become green.
Now heat oil take two tablespoons in the wok, add cooked rice, keep stirring to separate the individual grains.
Do not make the rice turned brown , now its time to add beaten egg, stir poorly so that all the rice grains are covered.
Now you can add roast pork, onion and vegetables, shrimp in a pan, mix properly Serve hot.

Glazed Carrots

Very easy to cook and good to eat and very yummy yes these are glazed carrots, really makes a nice side dish for a family dinner as well as for holidays, it serves four preparation time 5 min. Cooking time 20 min, total time 25 min



All you need:
3 cups of carrots, chopped on the diagonal into 1/4 to 1/2 inch pieces
2 tablespoons of light soya sauce
3/4 cup water
2 tablespoons brown sugar
1 table spoon of five spice powder
2 table spoons butter.
Procedure:

First of all wash all the carrots and chop them, add water, sugar, soya sauce keep it aside.
Melt the butter, over medium heat, put carrots, now add the powder of five spice stir it with carrots.
Now make it to ,boil add soya sauce, water and sugar.Now lower the heat, simmer the carrots very gently till they are pierced easily, take out the lid, cook the carrots for keep stirring until liquid removed off around 5 to 7 min, serve it very hot.

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.