Sure, Chinese takeout has its allure, but why not keep it healthy and indulge with some home cooked Chinese food?
Chinese food is popular all around the world, and that with good reason - it is extremely versatile, healthy and easy to whip up in your kitchen.
Invite your family and friends and enjoy delicious homemade Chinese food.
KUNG PAO CHI (CHICKEN WITH CHILES AND NUTS)
1 lb. Chicken breast, boned
4 Tbs. Soy sauce
1 1/2 Tbs. Cold water
1/4 Tsp. Garlic salt
4 Dried red chiles or more
1 Tbs. White wine or sherry
1 Tbs. Sugar
1/2 Tsp. Salt
1 Tsp. Sesame oil
Oil for deep frying
1 Tsp. Chopped peeled gingerroot
1/2 c. Peanuts
*Note: Chicken should be cut in 1-in. cubes.
**More chiles may be used, to taste.
For this recipe with chicken, combine chicken, 2 Tbs. soy sauce, cold water, 1 1/2 Tbs. cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 Tbs. soy sauce, wine, sugar, 1 Tsp. cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 Tbs. oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.
CHINESE EGG ROLLS
1/2 cup carrots, chopped
10 each napa cabbage leaves, chopped and ends removed
2 each stalks bok choi, chopped
4 cup bean sprouts, fresh
1/2 md onion, chopped
4 each garlic cloves, minced
1/2 cup bamboo shoots, chopped
1 cup water chestnuts, chopped
1 pound pork, cooked, ground
1 pound small shrimp, cooked
1/2 pound beef, cooked, ground
1/4 cup cooking wine
1/4 cup soy sauce
3 tablespoon sesame oil
1 pk egg roll skins, or wrappers
1 oil for frying
1 each egg, beaten
Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy, as in similar food recipes. Heat vegetable oil in fryer to 325 degrees.
To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.
Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.
Makes 18 egg rolls.
Articles courtesy of the cooking site Chinese Recipes
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