Recipes
Chinese Cuisine > MAIN COURSE
Braised Chicken With Peppers
Chicken Diced with Walnuts
Chicken with Mangos
Chinese Garlic Chicken
Crispy Skin Chicken
Fried Shellfish
General Tso chicken
Gong Bao Ji Ding
Pineapple Fish
Pork And Bamboo Shoots
Pork With Mushrooms
Pot Stickers
Stewed Lamb With Orange
Sweet and Sour Prawns
Tangerine Peel Beef
Yang Tze Mu Shu Pork
Braised Chicken With Peppers

Ingredients:

Directions:

Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. 
Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and sherry. 
Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickened. Add the peppers and cook for 1 minute.



Preparation Time:
15 mins

Servings:
2 people

Chicken Diced with Walnuts

Ingredients:

Directions:

Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil. 
Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well.
Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add the walnuts.



Preparation Time:
15 mins

Servings:
2 people

Chicken with Mangos

Ingredients:

Directions:

Combine flour, 1 cup (250ml) of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes.
Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them into flour mixture. 
Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm) pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.
Heat vegetable oil in wok over high heat until it reaches 375F (190C). Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes. 
Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown. 
Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.
Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.



Preparation Time:
15 mins

Servings:
4 - 6 people

Chinese Garlic Chicken

Ingredients:

Directions:

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. 
Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.



Preparation Time:
15 mins

Servings:
2 people

Crispy Skin Chicken

Ingredients:

Directions:

Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with kitchen paper. 
Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes.
Mix the flour and salt together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper.



Preparation Time:
15 mins

Servings:
2 people

Fried Shellfish

Ingredients:

Directions:

Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. 
Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. 
Now fry again in hot oil until the pieces are golden brown.



Preparation Time:
15 mins

Servings:
2 people

General Tso chicken

Ingredients:

Directions:

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. 
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. 
Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.



Preparation Time:
15 mins

Servings:
2 people

Gong Bao Ji Ding

Ingredients:

Directions:

Season the chicken with 1 tablespoon of the soy sauce, and all of the salt and wine. Sprinkle with the dry cornstarch and mix well. 
Steep the peanuts for 30 minutes in lukewarm water. Remove the skins and stir-fry them in 2 tablespoons of oil until brown and crisp. Remove. 
Combine the remaining soy sauce, vinegar, sugar, and cornstarch paste to make a sauce. 
Pour the remaining oil into the wok and heat until near smoking. Add the chilies, and after they have started to brown, add the chicken and stir-fry until cooked. 
Add the onion, ginger, and garlic and stir-fry for 30 seconds. 
Stir in the sauce, add the peanuts, and stir-fry for a few seconds.



Preparation Time:
15 mins

Servings:
2 people

Pineapple Fish

Ingredients:

Directions:

Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. 
Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. 
Now fry again in hot oil until the pieces are golden brown.



Preparation Time:
15 mins

Servings:
2 people

Pork And Bamboo Shoots

Ingredients:

Directions:

Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger together, add to the pork, toss well and leave for 10 minutes. 
Put pork and flavourings in a large pan, add the water and bring gently to the boil, cover and simmer for 1 hour. 
Drain bamboo shoots and shred finely, add to the pan and simmer for 10 minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch. mixed with a little cold water.



Preparation Time:
15 mins

Servings:
2 people

Pork With Mushrooms

Ingredients:

Directions:

Cut the pork in paper thin slices, add the soy sauce and sherry. Toss well. Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 minutes. Remove from the pan and keep hot. Wash and dry the mushrooms. Slice them thinly and fry quickly in the remaining fat. Add the meat again and mix well. 
Mix the corn flour (cornstarch) to a smooth paste with the stock or water, add to the pan and heat gently, stirring all the time, until slightly thickened.



Preparation Time:
15 mins

Servings:
2 people

Pot Stickers

Ingredients:

Directions:

In large bowl, combine flours and water. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough. Cover dough tightly with plastic wrap and let rest for 20 minutes. 
Heat sherry in wok over medium heat. Stir-fry onion and cabbage until limp. Add remaining pot sticker ingredients. Cook, stirring for 2 minutes. Remove mixture from heat and place in colander to drain excess moisture. 
Divide dough into 24 small balls. On a lightly floured board, flatten each ball of dough into a 3-4 inch circle. Fill each circle with about 1 T filling. Fold circle into half moon shape; pinch edges to seal. 
Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable cooking spray. Set over medium heat. When hot, add pot stickers, seam side up, flattening slightly on the bottom. When the bottoms of pot stickers are golden brown, add 1/2 C water per pan. Cover and steam for 20 minutes.



Preparation Time:
45 mins

Servings:
Makes 24 Pot Stickers

Stewed Lamb With Orange

Ingredients:

Directions:

Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well.
Put the lamb into a pan with the flavourings and water. Bring to the boil, remove the scum, cover and simmer for 2 hours.



Preparation Time:
2 hours

Servings:
4 people

Sweet and Sour Prawns

Ingredients:

Directions:

Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil. 
Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely. 
Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly.
Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.



Preparation Time:
15 mins

Servings:
2 people

Tangerine Peel Beef

Ingredients:

Directions:

Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl. 
Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside. 
Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until barely pink, about 2 minutes. Remove the beef and chiles from the wok. 
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add tangerine peel and onion; stir-fry for 1 minute. Add sauce and cook, Stirring, until sauce boils and thickens. 
Return beef and chiles to wok and cook until heated through. Remove to a serving plate and garnish with orange slices.



Preparation Time:
35 mins

Servings:
4 people

Yang Tze Mu Shu Pork

Ingredients:

Directions:

MU SHU PORK: Rinse dry lily flower and tree ears in cold water. Soak in cold water to cover 1 hour, until soft. Drain and finely chop. Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes. Transfer to small bowl. Add eggs to wok and stir-fry until cooked. Add to bowl and mix with pork. Heat more oil if necessary. Quickly add shredded cabbage, chopped lily flower and tree ears, water chestnuts and garlic and stir-fry about 2 minutes. Thoroughly blend in pork and eggs. Season with soy, salt and pepper. Add green onions and cook about 1 minute. Taste for seasoning. 
PAO BIN (THIN PANCAKES): If using food processor, place flour in work bowl. With motor running, add boiling water until dough forms ball. Transfer to small bowl, cover with damp towel and let stand 15 minutes. If not using food processor, add boiling water gradually to flour, stirring with wooden spoon. When mixture forms mass (it will be lumpy), transfer to floured board and knead until dough forms soft, smooth ball. Place in small bowl, cover with damp towel and let stand 15 minutes. Cut dough in half. Place on lightly floured surface and roll each about 1/4-inch thick. Cut into 2- to 2-1/2-inch circles. Knead scraps together, roll out and repeat to cut more circles. Brush half of the circles with sesame oil. Place each unoiled circle on 1 oiled circle. With rolling pin, roll each pair of circles into larger circle about 6 inches in diameter, keeping as round as possible. Place ungreased 8-inch skillet over high heat to warm. Reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook second side. Flip onto towel and carefully separate into 2 pancakes. Stack on platter or on foil. When all are cooked, wrap in foil and place in warm oven until ready to serve. 
ASSEMBLY:Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve.



Preparation Time:
30 mins

Servings:
6 people