Asian Recipes

[Frood]

Hi Priscilla! Long time no see.



We make food party together in our mouth holes?

Does this have a sexual connotation?

Hmm..... interesting perspective...  ac_smile

Well, you often do that.....so does Odi.

We do??  



(It's mostly to get a rise out of you...  :6: )

[priscilla1961]

Baked Chicken Wontons



Ingredients

2 tablespoons vegetable oil

2 tablespoons chopped shallots

1 clove garlic, chopped

2 green onions, chopped

8 ounces ground chicken meat

3 tablespoons reduced-fat peanut butter

3 tablespoon carrot (shredded)

1 teaspoon green curry paste

2 tablespoons soy sauce

1 1/2 teaspoons sugar substitute (such as ZSweet)

2 teaspoons lime juice

32 wonton wrappers





Preheat the oven to 350 F. Spray two 9-by-13-inch baking sheets with non-stick cooking spray.



Heat the wok over medium-high to high heat. Add 2 tablespoons of oil, drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic, and green onion. Stir-fry briefly then add the chicken meat and stir-fry on high heat until the chicken changes color and is nearly cooked through.



add the shallots, garlic, chicken and green onion in a pan



Stir in the remaining ingredients (peanut butter, shredded carrots, green curry paste, soy sauce, sugar substitute, and lime juice). Remove the wok from the burner and allow the mixture to cool.



Fill and fold the wontons: first, set out the wonton wrappers with a small bowl filled with water. Lay out one wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle.



Dip your finger in the water and run it along the edges of the wonton wrapper to wet it.



brush the edges of the wonton wrapper with water

Take another wonton wrapper and place it on top in a way that forms a star shape (ie. the top wrapper looks like a diamond instead of a square).



Fold the star points from the bottom wonton over the top. Fold the star points from the top wonton under the bottom. Now you should have little packets.



Continue with the rest of the mixture and wontons.



To cook the wonton, lay them out on the baking sheets and spray lightly with a bit more cooking spray. Bake for 12 to 15 minutes until golden, turning halfway through cooking.

https://www.thespruceeats.com/thmb/LOyi6pS6HFyVGBPe0NRl8GzT16A=/960x0/filters:no_upscale%28%29:max_bytes%28150000%29:strip_icc%28%29:format%28webp%29/baked-chicken-wonton-recipe-694474-hero-01-facafd9b1ef845329d534759d927d4b8.jpg">

[priscilla1961]

Bitter Melon and Pork Stir Fry With Black Bean Sauce



Ingredients

250 grams pork (thinly sliced)

1 teaspoon fish sauce (plus extra to taste)

1 tablespoon lime juice

1 teaspoon sugar

2 bird's eye chilies (chopped)

1 bitter melon

2 tablespoons cooking oil

1 tablespoon fermented black beans (drained)

2 shallots (thinly sliced)

4 cloves garlic (minced)

1 piece ginger (half-inch, minced)

Optional: 1/4 cup radish (julienned)

Optional: 1/4 cup carrot (julienned)



Steps to Make It

Gather the ingredients.



Place the pork slices in a shallow bowl.



Add the fish sauce, lime juice, sugar, and chopped chilies.



Mix well making sure that all the ingredients are distributed evenly.



Cover and leave in the fridge to marinate while preparing the bitter melon.



Cut off the tips of the bitter melon and discard.

https://www.thespruceeats.com/thmb/bmzj6gWNf-jGBSKHIOY_Emiza8I=/960x0/filters:no_upscale%28%29:max_bytes%28150000%29:strip_icc%28%29:format%28webp%29/stir-fried-bitter-melon-grourd-57bb83c23df78c8763391673.jpg">



Halve vertically and scoop out the seeds and pith. Slice the bitter melon into half rings about a quarter of an inch thick. If you want to minimize the bitterness, see the instructions.



Heat the cooking oil in a wok or frying pan until wisps of smoke start to float on the surface. This is stir-frying, the heat has to be extremely high and the oil needs to be very hot before any ingredient is added to it.



Dump the marinated pork into the pan and stir fry until the meat changes color. Add the bitter melon and the fermented black beans. Stir fry for another two minutes.



Add the shallots, garlic, and ginger. Continue cooking, tossing often, for about half a minute.



Add the julienned radish and carrot, if using, and stir fry for another half a minute.



Taste and adjust the seasonings, as needed, before serving.



Serve hot with rice and enjoy!

[priscilla1961]

Spicy Chinese potatoes



INGREDIENTS

1 1/4 pounds yukon gold potatoes, very thinly sliced

4 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon sugar

1/4 teaspoon red pepper flakes

3 tablespoons vegetable oil

4 cloves garlic, peeled and thinly sliced

2 scallions, sliced into 1-inch pieces

1 Serrano chile pepper, stemmed and sliced



INSTRUCTIONS

Soak the potatoes in salted water for 5 minutes. Drain and pat dry.



Prepare the sauce: Whisk together the soy sauce, rice vinegar, sugar, and red pepper flakes with 1 tablespoon of water in a small bowl.



Heat the vegetable oil in a 10" cast iron skillet over high heat for 5 minutes, or until the oil is shimmering. Add the potatoes and fry, turning every minute or so, until the potatoes are fork-tender (about 4 to 6 minutes).



Add the garlic, scallions, and Serrano pepper to the pan; saute for 60 seconds until the garlic is fragrant.



Pour in the prepared sauce and toss well. Cook, turning the potatoes frequently, for 1 to 2 minutes, or until the potatoes have soaked up the sauce.

https://thewanderlustkitchen.com/wp-content/uploads/2016/06/chinese-potatoes-3.jpg">

[priscilla1961]

Grilled Eggplant with Yu Xiang Sauce



INGREDIENTS

2 Chinese long eggplant

Sauce

2 tablespoons Chinkiang vinegar

1 tablespoon light soy sauce

1 tablespoon Shaoxing wine (or water)

1 tablespoon spicy fermented bean paste doubanjiang

2 tablespoons sugar

4 tablespoons peanut oil (or vegetable oil)

1/8 teaspoon Sichuan peppercorn powder , freshly grated (or black pepper powder)

4 cloves garlic , chopped

2 teaspoons ginger , minced

2 to 3 tablespoons chopped cilantro for garnish (Optional)



INSTRUCTIONS

Prepare sauce

Mix Chinkiang vinegar, light soy sauce, Shaoxing wine, spicy fermented bean paste, and sugar in a small bowl.

Heat peanut oil in a small saucepan over medium heat until warm. Add ginger and garlic. Stir and cook until fragrant. Turn to medium low heat. Add the vinegar mixture. Stir and cook until bringing to a simmer. While grilling eggplant, put the saucepan on the grill, over indirect heat to keep warm. Add a bit of water if the sauce gets too thick.



Cook eggplant

Halve the eggplants lengthwise. Score the inside flesh in a criss-cross pattern using the tip of a small knife. Cut as close to the skin as you can without cutting through it.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, put on heat resistant gloves, pour the charcoal into the grill, and spread it in an even layer. Set the cooking grate in place, cover the grill, and preheat for 5 minutes. If using a gas grill, set all the burners to high heat and preheat for 15 minutes. Clean the cooking grate. Make sure the grill has reached medium-high heat (*see footnote 1).

While waiting for the grill to heat, brush cut sides of the eggplant slices with peanut oil. Season with salt.

Grill eggplant over medium-high heat with the lid open, for 8 to 10 minutes, until the surfaces are charred with dark grill marks. Flip once in the middle. If the eggplant gets charred too quickly, move to the cooler side of the grill, but not too far from the fire. Cook until the texture becomes creamy. Transfer to a plate to cool.

Pour sauce onto eggplant right before serving. Serve warm, or at room temperature.

https://omnivorescookbook.com/wp-content/uploads/2016/05/1605_Grilled-Eggplant-with-Yu-Xiang-Sauce_006.jpg">

[priscilla1961]

Chinese Grilled Potato



INGREDIENTS

1 large russet potato , cut to 4-mm (1/8-inch) slices

2 to 3 tablespoons vegetable oil

Sea salt to taste

2 teaspoon cumin powder (or to taste)

1 teaspoon cayenne powder (or paprika powder for less spiciness)

2 tablespoons butter (Optional)



INSTRUCTIONS

Spread potato slices on a large tray and drizzle with olive oil. Use a pair of tongs to toss potatoes to ensure both sides are coated with oil.

Season with salt and generously sprinkle with cumin powder and cayenne powder.

Heat up the grill to build a modified two zone fire. Place the potato slices directly on the fire. Cook until both sides are charred and the inside is cooked through. If the potato slice is still a bit tough, move it to indirect heat and let it cook until tender. Sprinkle with another layer of cumin powder and place a small chunk of butter on top (optional). Leave slices on the grill until the butter is melted.

Transfer to a plate and serve warm.

https://omnivorescookbook.com/wp-content/uploads/2016/08/1607_Chinese-Grilled-Potato_003.jpg">

[priscilla1961]

CHINESE BAKERY FRUIT SPONGE CAKE



Ingredients

Cake

0.7 cups (~170 grams) all-purpose flour

1/2 teaspoon baking powder

0.8 cups (~200 grams) granulated sugar

6 eggs separated into yolks and whites, both at room temperature

1.4 Tablespoons (~21 grams) unsalted butter

1.4 Tablespoons (~21 grams) milk of choice

1/2 teaspoon vanilla extract



Custard filling

1/4 cup granulated sugar

1/4 cup all-purpose flour

1/8 teaspoon salt

1 cup milk of choice

1 egg

1 teaspoon vanilla



Stabilized whipped cream frosting

2 Tablespoons cold water

1 teaspoon unflavored gelatin

2 cups chilled heavy cream

1 teaspoon vanilla extract

2.5 Tablespoons powdered sugar



Decorations

various fruits of different colors and shapes, sliced (mangoes, grapes, strawberries, blueberries, etc.)



Instructions

Make the cake

Preheat oven to 340 degrees F.  Line two 8″ or 9″ round baking pans with parchment paper and grease the paper and sides of the pan with non-stick cooking spray or butter. (I used silicone baking pans so I skipped this)

Separate the eggs and place the egg whites into large stand mixer bowl and the 6 egg yolks into a separate large mixing bowl. It's imperative that there isn't any yolk in the egg white portion!

Mix 0.4 cups of the sugar with the egg yolks and beat until slightly thick and pale yellow. Stir in vanilla.

In the bowl of a large stand mixer, beat egg whites until they are about halfway to forming stiff peaks. Add the remaining 0.4 cups of sugar in three separate additions while continuing to beat the egg whites. Continue whipping until stiff peaks form, creating meringue.

Gently fold in half of the meringue into the egg yolk mixture using as few strokes as possible. Gradually add flour and baking powder and mix carefully. Add the melted butter and milk to the batter. Gently fold in the remaining half of the meringue.

Divide the batter and pour into the two prepared pans. Bake for about 20-25 minutes in preheated oven until the cakes are a light brown and a toothpick inserted into center comes out clean. (Your baking time may be shorter if you use a dark, matte, or non-stick pan, and your baking time may be longer if you use a glass, aluminum, or other shiny pan).

Note that you should bake the two cake layers immediately after the batter is done to prevent the liquid from separating from the rest of the cake.

Remove cakes from oven and leave in pan and allow to cool to room temperature. You may also wrap the cooled cake layers in saran wrap if you are planning to assemble the cake in the same day.

For the custard filling

In a medium saucepan, whisk the sugar, flour, and salt. Add 3/4 cup of milk and mix until smooth.

Bring mixture to a boil at medium heat, whisking constantly. Do not scrape off any clumps that form on the sides and bottoms because they will leave clumps in your custard.

Cook another 2 minutes and remove from heat (do not turn off the stove). The mixture should have thickened up dramatically.

Mix the egg with remaining 1/4 cup of milk, then pour it into the mixture in the saucepan. Whisk vigorously to combine. Return the mixture to the heat and cook until it just starts to boil. There will be a lot of lumps initially but just keep whisking over the medium heat and most of the lumps should disappear.

Remove from heat and immediately stir in vanilla. Transfer the custard to a bowl and cover with plastic wrap. If there are still lumps in the custard, you can 1) keep whisking until they disappear, 2) strain the custard using a fine mesh sieve to get rid of the lumps, or 3) scoop them out with a fork or spoon.

Chill at least 2 hours in the fridge or overnight.



For the Stabilized Whipped Cream Frosting

Sprinkle the gelatin powder over the cold water and let it sit for 5 minutes.

Dissolve the gelatin by placing it in a bowl over a small pot of simmering water and stirring until the mixture turns clear. Let the mixture cool but do allow it to get cold.

Beat the heavy cream using an electric stand mixer (or a hand-held mixer) on low speed for about 30 seconds, or until small bubbles form.

Increase the speed to medium and continue beating for an additional 30 seconds.

Increase speed to high and beat until just before the cream becomes soft and poofy.

At this point, slowly add the sugar and vanilla while continuing to beat the cream until it is almost at stuff peaks.

Finally, add the melted gelatin mixture and keep beating until the cream becomes super thick.

Use frosting immediately or refrigerate for later use.



To Assemble the Finished Cake

Carefully remove cakes from pans. If desired, you can peel or cut away the browned top parts of the cakes using hands or a knife. Level the surface of cake with a knife to make the cakes as flat as possible.

Prepare the fresh fruits to be placed between the cake layers. You'll need enough fruit to cover the entire surface between the two cake layers and any additional fruits that you'll want to garnish for the top of the cake.

Make a simple syrup of 2 parts water to 1 part granulated sugar: Mix the two ingredients together in a saucepan and heat it up just until all the sugar dissolves. Squeeze in the juice from half a lemon. Brush each cake with a thin layer of simple syrup on all surfaces.



Lay the first cake layer down onto plate. Spread half of the cooled custard onto the top of the cake layer leaving about 1/2″ margin around the edge of the cake. Add the fruit on top of the custard, and be sure to cover the entire custard area. Add remaining custard on top of the fruit.

Place the second cake layer on top of the fruit filling. Gently push down on the layers and wipe away any excess custard that escapes out of the sides of the cake.

Frost the sides and top of the cake using the whipped cream frosting. Use a wide blade or a offset spatula for best results.

If you want to give your cake an extra special professional-looking touch, you can make a glaze to top the fruits on the top of the cake. In a saucepan, heat 1/4 cup of fruit preserves (any flavor) with an equal amount of water. Stir until boiling. Let the mixture reduce by continuing to boil off the water until you reach a glaze consistency (it should be runnier than honey). If desired, you can strain the glaze through a fine sieve to get rid of the fruit and/or seeds. While the glaze is still warm, gently brush over your fruit and let it dry to achieve a shiny finish.

Finally, chill the cake in the fridge and for a few hours to let the frosting set. The cake is best served the same day it is made.

https://whattocooktoday.com/wp-content/uploads/2021/04/chinese-fruit-sponge-cake-22.jpg">

[priscilla1961]

Shrimp Lo Mein With Vegetables



Ingredients

1/2 pound raw shrimp (shelled and deveined)

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon cornstarch

1/2 pound Chinese egg noodles

1 1/2 teaspoons sesame oil, or as needed

1 red bell pepper

1 3.5 ounce can bamboo shoots

1/2 cup shredded Napa cabbage

2 or 3 slices ginger, to make 2 teaspoons

1/4 cup homemade or store-bought low-sodium chicken broth

1 tablespoon oyster sauce

1 tablespoon light soy sauce



Steps to Make It

Rinse the shrimp under warm running water and pat dry with paper towels. Cut in half lengthwise if desired. Add the rice wine and cornstarch to the shrimp, using chopsticks to mix it in. Marinate the shrimp for 15 minutes.



In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again and toss with the sesame oil.



Cut the red bell pepper in half, remove the seeds and cut into thin strips about 2-inches long. Rinse the bamboo shoots to remove any "tinny" taste. Drain and cut in half. Shred the cabbage. Mince the ginger until you have 2 teaspoons.



In a small bowl or measuring cup, combine the sauce ingredients (chicken broth, oyster sauce, soy sauce, and sugar) and set aside.



Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok.



Heat 2 tablespoons oil. When the oil is hot, add the shredded cabbage and the bamboo shoots. Stir-fry for a minute and add the red bell pepper. Stir-fry for another minute and remove from the wok.



Heat 2 tablespoons oil in the wok. Add the noodles and the sauce. Reduce the heat to medium to give the noodles time to absorb the sauce. Add the shrimp and vegetables back into the pan. Heat through and serve hot.

https://www.thespruceeats.com/thmb/Pv2Id5y0VQCXq79eoCWfKDI1ReM=/960x0/filters:no_upscale%28%29:max_bytes%28150000%29:strip_icc%28%29:format%28webp%29/13878821955_40ee230ff8_o-56a1433b3df78cf77268f438.jpg">

[priscilla1961]

Chinese Saliva Chicken



Ingredients



1 chicken (around 2 pound)

4 ginger (slices)

2 green onions

1 tablespoon cooking wine

peanuts (toasted and crushed)

white sesame seeds (toasted)

2 slices ginger

2 star anise

1 teaspoon cumin

6 chili pepper (dried)

2 bay leaves

sichuan peppercorns (Several)

2 tablespoons chili powder

1/2 teaspoon sichuan peppercorn (or powder)

1/2 teaspoon chinese five-spice powder

1 tablespoon sesame seeds

6 tablespoons chili oil (Szechuan style)

2 tablespoons black vinegar

1 tablespoon sesame oil

2 tablespoons cooking wine

1/2 teaspoon sugar

1 pinch salt

1 tablespoon light soy sauce

2 garlic cloves (smashed)

1/2 tablespoon green onion (minced)

minced coriander



Directions



1.Szechuan combined chili oil

2.In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.

3.In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers, pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.

4.Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.

Prepare the chicken

5.Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.

6.In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.

7.Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.

8.Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.

9.Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!

Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (for longer ones, you may need 10-15 minutes).

Turn off the fire, cover the lid and let the chicken stay for around 20 minutes. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut chicken into chunks when it is completely cooled down to get smooth edges.

https://lh3.googleusercontent.com/NhYi-p3arf-Igheo37vsfFqIg0dFNr84h107UbLru665Ewi0qf6jfACCdPuixzYOq5F0x05YEwEzmJYibFpDVFw=s640-c-rw-v1-e365">

[priscilla1961]

Chinese Fried Milk



Ingredients:

1) 250g of milk

2) 30g of corn starch

3) 25g of fine sugar

4) Low-gluten flour

5) 1 egg

6) Bread crumbs

7) Cooking oil



How To Make Deep Fried Milk:

Step 1. Milk, corn starch, and fine sugar are placed in a pot and stirred.

Step 2.Place on the stove over low heat, stirring constantly.

Step 3. Cook until the mixture has thickened.

Step 4. Coat the inside of a dish (like shown below) with a thin layer of oil, and pour in the thickened milk. Once the milk has settled evenly, put in the refrigerator.

Step 5. Once the milk has cooled and solidified, you can turn the dish upside down on a cutting board to remove.

Step 6. Cut into even, rectangular pieces.

Step 7. First, put the solidified milk into the low-gluten flour and coat evenly.

Step 8. Then, dip in the whisked egg.

Step 9. Finally, coat with a layer of bread crumbs.

Step 10. Heat oil on the stove (enough to submerge the breaded milk). Place in a few of the breaded milk rectangles (the oil should bubble, that means it is hot enough).

Step 11. When the surface is golden, remove it, set on a paper towel to cool, and enjoy!

https://www.yumofchina.com/wp-content/uploads/2019/06/Fried-Milk3.jpg">

[Anonymous]

Chinese Fried Milk



Ingredients:

1) 250g of milk

2) 30g of corn starch

3) 25g of fine sugar

4) Low-gluten flour

5) 1 egg

6) Bread crumbs

7) Cooking oil



How To Make Deep Fried Milk:

Step 1. Milk, corn starch, and fine sugar are placed in a pot and stirred.

Step 2.Place on the stove over low heat, stirring constantly.

Step 3. Cook until the mixture has thickened.

Step 4. Coat the inside of a dish (like shown below) with a thin layer of oil, and pour in the thickened milk. Once the milk has settled evenly, put in the refrigerator.

Step 5. Once the milk has cooled and solidified, you can turn the dish upside down on a cutting board to remove.

Step 6. Cut into even, rectangular pieces.

Step 7. First, put the solidified milk into the low-gluten flour and coat evenly.

Step 8. Then, dip in the whisked egg.

Step 9. Finally, coat with a layer of bread crumbs.

Step 10. Heat oil on the stove (enough to submerge the breaded milk). Place in a few of the breaded milk rectangles (the oil should bubble, that means it is hot enough).

Step 11. When the surface is golden, remove it, set on a paper towel to cool, and enjoy!

https://www.yumofchina.com/wp-content/uploads/2019/06/Fried-Milk3.jpg">

This was one of my favourite sweets when I was a little girl.

[Breakfall]

Chinese Saliva Chicken



Ingredients



1 chicken (around 2 pound)

4 ginger (slices)

2 green onions

1 tablespoon cooking wine

peanuts (toasted and crushed)

white sesame seeds (toasted)

2 slices ginger

2 star anise

1 teaspoon cumin

6 chili pepper (dried)

2 bay leaves

sichuan peppercorns (Several)

2 tablespoons chili powder

1/2 teaspoon sichuan peppercorn (or powder)

1/2 teaspoon chinese five-spice powder

1 tablespoon sesame seeds

6 tablespoons chili oil (Szechuan style)

2 tablespoons black vinegar

1 tablespoon sesame oil

2 tablespoons cooking wine

1/2 teaspoon sugar

1 pinch salt

1 tablespoon light soy sauce

2 garlic cloves (smashed)

1/2 tablespoon green onion (minced)

minced coriander



Directions



1.Szechuan combined chili oil

2.In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.

3.In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers, pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.

4.Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.

Prepare the chicken

5.Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.

6.In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.

7.Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.

8.Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.

9.Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!

Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (for longer ones, you may need 10-15 minutes).

Turn off the fire, cover the lid and let the chicken stay for around 20 minutes. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut chicken into chunks when it is completely cooled down to get smooth edges.

https://lh3.googleusercontent.com/NhYi-p3arf-Igheo37vsfFqIg0dFNr84h107UbLru665Ewi0qf6jfACCdPuixzYOq5F0x05YEwEzmJYibFpDVFw=s640-c-rw-v1-e365">

That's nice! I made something similar earlier this evening. The thing with Asian cuisine, is that one can knock up a decent dish within minutes. Time is everything in this world.

[Anonymous]

Chinese Saliva Chicken



Ingredients



1 chicken (around 2 pound)

4 ginger (slices)

2 green onions

1 tablespoon cooking wine

peanuts (toasted and crushed)

white sesame seeds (toasted)

2 slices ginger

2 star anise

1 teaspoon cumin

6 chili pepper (dried)

2 bay leaves

sichuan peppercorns (Several)

2 tablespoons chili powder

1/2 teaspoon sichuan peppercorn (or powder)

1/2 teaspoon chinese five-spice powder

1 tablespoon sesame seeds

6 tablespoons chili oil (Szechuan style)

2 tablespoons black vinegar

1 tablespoon sesame oil

2 tablespoons cooking wine

1/2 teaspoon sugar

1 pinch salt

1 tablespoon light soy sauce

2 garlic cloves (smashed)

1/2 tablespoon green onion (minced)

minced coriander



Directions



1.Szechuan combined chili oil

2.In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.

3.In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers, pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.

4.Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.

Prepare the chicken

5.Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.

6.In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.

7.Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.

8.Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.

9.Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!

Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (for longer ones, you may need 10-15 minutes).

Turn off the fire, cover the lid and let the chicken stay for around 20 minutes. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut chicken into chunks when it is completely cooled down to get smooth edges.

https://lh3.googleusercontent.com/NhYi-p3arf-Igheo37vsfFqIg0dFNr84h107UbLru665Ewi0qf6jfACCdPuixzYOq5F0x05YEwEzmJYibFpDVFw=s640-c-rw-v1-e365">

That's nice! I made something similar earlier this evening. The thing with Asian cuisine, is that one can knock up a decent dish within minutes. Time is everything in this world.

Hello Bonkerfist and welcome..

 ac_smile

There are many simple, but delicious recipes in this thread if you have time to read through them.

[priscilla1961]

LION'S HEAD CHINESE MEATBALLS



NGREDIENTS

To make lion's head Chinese meatballs, you will need the following ingredients



INGREDIENTS

ground pork

breadcrumbs

eggs

green onions

seasonings - Shaoxing cooking wine (or mirin), soy sauce, sesame oil, brown sugar, fresh ginger, garlic, salt, and ground black pepper (or white pepper).

For the sweet soy sauce, you will need:



soy sauce

chicken broth

brown sugar

sesame oil

flour - or cornstarch



1. Prepare the meatballs. In a large mixing bowl, combine pork with breadcrumbs, eggs, Shaoxing cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper.  Mix well until uniform in consistency.

Shape the meatballs. Divide pork mixture into 5 equal pieces and roll into meatballs with your hands. Wear disposable gloves when handing meat to avoid contamination.



2. Cook the meatballs. You can cook the meatballs in the air fryer or in the oven:

In the air fryer: Place meatballs in a single layer in the air fryer and cook at 375F for 20 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.



3. In the oven: Place meatballs in a parchment-lined quarter sheet baking pan and cook in a 375 preheated oven for 40 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.





4. Make the sweet soy sauce. In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour. Whisk well to combine until flour and sugar dissolves. Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minutes. Continuously stir until desired consistency is reached.



5. Serve. Add meatballs to the saucepan and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice, fried rice, or noodles, and drizzle any extra sauce from the pan on top.

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[priscilla1961]

Chinese tomato egg drop sauce



INGREDIENTS



3 medium-sized ripe tomatoes

2 eggs

1 tablespoon cooking oil

1 stalk scallions, finely chopped

1 teaspoon papery dried shrimp, optional

1000 ml water, 4 cups

½ teaspoon salt

1 pinch ground white pepper

¼ teaspoon sesame oil

coriander, chopped



INSTRUCTIONS



Cut a cross on each tomato (opposite the stem). Leave them in hot water (just boiled) for 1-2 minutes. Remove and peel the skin off from the cross-cut. Then dice them into small cubes (see note).

Crack the eggs into a bowl. Add 1 tablespoon of water to the eggs. Whisk until smooth.

Heat up the oil over a high heat in a pot/wok. Fry spring onion and papery dried shrimp until fragrant.

Stir in the tomato pieces. Leave to cook until they become a little mushy. Pour in water then put the lid on.

When the water begins to boil, uncover and slowly pour in the egg whilst swirling around with a spoon.



Turn off the heat when the soup comes back to a boil. Add salt, ground white pepper & sesame oil. Sprinkle over the chopped coriander.

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