Chinese Fried Rice

Fried rice is hugely popular and home-cooks are constantly looking for fried rice recipes. Fried rice is a versatile dish and one can add any ingredients to it. Taste the difference.

Ingredients:

12 oz. overnight rice
4 oz. chicken breast (cut into cubes)
4 oz. shrimp (cleaned and deveined)
2 oz. long beans (tips removed and chopped into very short pieces)
2 oz. carrots (cut into tiny cubes)
2 eggs (beaten)
2-inch ginger (peeled and cut into thin long strips)
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 teaspoon oyster sauce
2 tablespoon cooking oil
3 dashes white pepper powder
Salt to taste (optional)




Method:

Heat up a wok with two tablespoons of oil. Add ginger strips and fry until aromatic, follow by chicken, shrimp, long beans and carrots. Stir fry until they are half cooked. Add in the overnight rice and stir well with the ingredients. Add soy sauce, fish sauce, oyster
sauce, white pepper powder and continue to stir the fried rice for a couple of minutes.

Make a “well” in the middle of the fried rice and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with the fried rice. Leave it for 30 seconds and continue to stir-fry so the eggs form small pieces and mix well with the fried rice. Add in the fried salted fish and do some quick stirs, dish out and serve hot.

Vegetables and Pork Over Chinese Noodles

The sweet-and-spicy sauce flavors of this typical chinese delicacy
accentuates the vegetables and noodles taste too. And thus
understandably it is likeable.

Ingredients

1 tsp. cornstarch
3 tbsp. reduced-sodium soy sauce, divided
1/4 cup dry sherry
8 ounce(s) pork, stripped into thin slices
1/4 cup reduced-sodium chicken broth
1/4 cup hoisin sauce
1 tsp. brown sugar
1 pound(s) Chinese wheat noodles (wide lo mein noodles) or linguine
2 tsp. canola oil
3 clove(s) garlic, minced
2 tsp. finely chopped fresh ginger
1/4 tsp. crushed red pepper
1/4 cup water
2 carrots, peeled, cut in half lengthwise and thinly sliced
3 scallions, trimmed and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into thin strips
6 ounces snow peas, tough strings and ends removed




Way to make-

Combine cornstarch, 1 1/2 tablespoons soy sauce, and 1 teaspoon of the
sherry in a medium bowl. Add pork and toss to coat. Cover and
refrigerate for 15 minutes.Meanwhile, combine chicken broth, hoisin, brown sugar, remaining 1 1/2 tablespoons soy sauce, and remaining 1/4 cup sherry in a small bowl.Set aside.

Cook noodles in a large pot of boiling, salted water for 5 to 6 minutes, or until just tender or as label directs. Drain and refresh under cold water.

Heat 1 teaspoon oil, add pork and stir-fry for 2 minutes. Remove the
pork from the pan and set aside. Add the remaining 1 teaspoon oil,
garlic, ginger, and red-pepper flakes. Stir-fry for 45 seconds. Add
water, carrots, and scallions and cook, stirring, for 2 minutes. Add
yellow pepper and cook, stirring, for 1 minute.

Add the reserved broth mixture and snow peas and cook, stirring, for 2
minutes. Return the pork and reserved noodles to the pan and toss to
coat with the sauce. Cook for 1 minute, or until heated through.

Serve fresh immediately.

Egg Drop Soup

he basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; and time needed is hardly 10 minutes. Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. If white pepper is added for extra bite, you can leave it out or substitute 1/2 teaspoon sugar. Egg Drop Soup is frequently thickened with cornstarch in restaurants that makes a great variation.
What you need-

* Salt to taste
* A few drops of sesame oil (optional)
* 4 cups chicken broth or stock
* 2 eggs, lightly beaten
* 1 -2 green onions, minced
* 1/4 teaspoon white pepper




Way to make the egg drop soup:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.

Nutritional Reality - Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg Sodium

Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.

If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.

Kung Pao Chicken

The traditional Kung Pao Chicken is stir-fried instead of deep-fried, reducing the fat content. Yet it is a delicacy that you will enjoy to utmost.

How to make Kung Pao Chicken-

* 2 boneless, chicken breasts, 7 to 8 ounces each
Marinade:
* 2 tsp. soy sauce
* 2 tsp. Chinese rice wine or dry sherry
* 1 tsp. sesame oil
* 1 1/2 tsp. cornstarch
Sauce-
* 2 tbsp. dark soy sauce
* 1 tbsp. Chinese rice wine or dry sherry
* 1 tsp. sugar
Other requirements-
* 8 small dried red chili peppers
* 2 cloves garlic
* 2 green onions (spring onions, scallions)
* 4 tbsp. oil for stir-frying, or as needed
* 1 tsp. Szechuan peppercorn, optional
* 1/2 cup peanuts or cashews
* a few drops sesame oil, optional





Preparation:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil.When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Serves 3 to 4 people.

Traditional Mandarin Fried Rice

It is recommended to use day-old rice so that the drier rice can soak
up the flavors and make a great Mandarin Rice.


What you need-
Canola oil
3 eggs
2 tbsp. minced garlic
2 tbsp. minced ginger
1 bunch chopped scallions, green and white separated
1 lapchang, diced (Chinese sausage), can substitute with 4 strips of
cooked bacon
8 cups cooked rice
3 tbsp. soy sauce
1/2 tsp.white pepper
Salt to taste




Way to prepare-
In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs.
Remove the eggs. In the same wok, coat with oil and stir-fry garlic
and ginger.

Add white scallions and lapchang. Add rice and mix thoroughly. Add soy
sauce, white pepper and scrambled eggs. Check for seasoning.
Serve immediately.


Enjoy!!!

Curry culture of Asia

Unhappily, the query does not contain an easy answer. Whilst a lot of citizens consider that curry refers to a solitary spice called curry powder, establish in spice racks at the restricted supermarket, curry can in detail be dry or wet, a combination of dried out spices or a spiced sauce. There is a high-quality chance that the dish you are served up at a restaurant and won't hold curry leaves. It possibly will not even be sizzling

Record of Curry dust

Uncertainty engages back to the days of British colonialism. The tale goes says that a British officer, arranging to depart from India and deficient to enjoy his desired Indian dishes after he returned home, prepared his servant in the direction to prepare a mix of Indian spices. Thus, the detection of curry with a dry powder was born.

Curry in actuality

In order to comprehend the spot on nature of curry, it facilitates to know that the word comes from the Tamil kahri, which means "sauce". Right through Southeast Asia and India, curries are not spice unifies but a dish, one with a liquid, gravy-like consistency. Also, contrary to popular opinion, not every curry is exceedingly hot. This makes sagacity when you consider that, although curries have been a mainstay of Indian cooking for centuries, chili peppers are a New World fruit. Prior to the capsicum's introduction to Europe (and subsequently Asia) by Spanish and Portuguese explorers, the most pungent ingredient in a curry mix would have been black pepper.

Nowadays, there are four spices frequently institute in curry pastes and powders:

Chilies - the type used will affect the pungency of the dish; generally smaller chilies are hotter. The red and green curry pastes featured in Thai cooking are made with red and green chilies, respectively.

Turmeric - this is what gives many curries their yellow color.

Coriander - the seeds from the coriander plant, valued since ancient times for their rumored aphrodisiacal properties

Cumin - one of the world's oldest seasonings, it has a nutty flavor and is frequently used in spice blends

Although there are no hard and fast rules, at least three of these spices will be present in most curries.

"Curry is not a thing; it is a state of being."

Chineses cooking tips

Basically Chinese food is simple to cook. It doesn't need more tricks and traits. The only obligatory is to be done as possible and to get ready everything in advance before the actual cooking process starts. So before you begin try out with any recipes in your kitchen, organize all of the ingredients, measure them, slice up them, chop them, then place all the raw stuff in to the line beside the stove in the order in which they are to be added to the cooking pot. Many dishes, particularly stir fry ones, just do not allow time to turn around and scramble amid a chaos of half prepared ingredients.

The concealed secets of Chinese cooking lies, in fact in the preparation. Food is chopped, slices or cut according to certain planned rules. For really productive short-cooking dishes, all of the material should be cut or chopped to as near the same size as possible to guarantee that they are all cooked to the same degree. For very tender, almost velvet-textured meat, the meat should be shredded along the grain, for little bit crispy texture it should be sliced against. Somewhat frozen meat is much easier to slice into very thin strips in this way than meat at room temperature. Vegetable especially, are often sliced on the diagonal both for sensuous appeal and for regularity of cooking.