Chinese Seasonal Dish Five Spice Chicken

Five Spice Chicken 

Chinese Seasonal Dish Five Spice Chicken 

Five spice chickens is really one of the yummy and delicious dishes, this dish is the combination of taste and five seasoned taste, and you can do it in the cooking or bake. Five spice powders add an additional kick to a marinade for grilled chicken. The recipe can use for additional marinade as a staple Sauce. Here, is simple and delicious recipe of five spicy chicken, you required a few minutes to cook it; I hope you will enjoy it.

Ingredients:

3 TL five-spice powder

4 tsp brown sugar

2 tsp chopped ginger

1 tsp chopped garlic

1 scallion (onions, spring onions, finely chopped

1/8 teaspoon Tabasco-Sauce, or according to taste, optional

1 1/4 - 1 1/2 boneless chicken breast or thigh, without skin Marinade:

3 TB light soy sauce

2 TB dark soy sauce

1/3 cup Chinese rice wine or dry Sherry

1/3 cup of olive oil

Preparation:

1- Cut the excess fat from the chicken thoroughly in cold water and pat dry. In a medium-sized bowl wipe along the light soy sauce, dark soy sauce, rice wine or sherry and olive oil. Whisk in the five-spice powder, brown sugar, ginger, garlic, shallot and. Add the Tabasco-Sauce, if with. Book 3 - 4 tablespoons Sauce use as a staple.

2. Place the chicken breast in a large bowl or a large re-seal able plastic bag. In the marinade and cover the bowl or bags cap. Marinade the chicken in the fridge for 2 hours, occasionally to ensure that the chicken is coated.

3. To grill: preheat the grill. Remove the chicken legs from the carrying case, discarding the excess marinade. Lay flat on the hob and Grill, turning every few minutes and stapling with the marinade, 10 - 15 minutes, or until the thigh by cooked and the gravy clear. Serve hot.

To fry the chicken on a rack with the thighs: on a racked-Spray with none stick cooking spray, 1/4 cup of water on the tray under the fat, in order to prevent a fire. Grill the chicken on high heat, 9 cm from the cooking sauce, for about 15 minutes, turning every 5 minutes and add the marinade, until you cooked. Five spice Chicken is ready, Serve hot.

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Chinese Soup Simple Recipe

Chinese soup simple recipe

Chinese soup recipe that is really simple                         and delicious 

Chinese soup is an excellent idea, to start your meal. It is really delicious and full of energy, could eat the recipe for the soup in China as old as the history of the chef. Chinese soup has always been an important part of the Chinese food culture. It is considered to be one of the most nutritious and digestible food types. But now it is famous all over the world, there is a large selection of Chinese soup. However, it can generally be divided into two main categories: - with a clear broth and cooked quickly, and thick soups - soups with thin all stocks added slowly cooked at once, often added as a thickener with strong near the end of the fermentation. Here is a simple recipe of the Chinese soup with simple ingredients, not only easy to cook, but also very delicious in taste.

Materials

1 Celery chopped strand

1 red pepper, in a diamond

1 liters of hot water with 2 cubes of vegetables

150 g noodles

1 carrot into thin strips

350 gr boiled maize

250 grams of boiled shrimp and cleaned

3 tablespoons sesame oil

Preparation

1) First of all Heat the Sesame oil and cook carrots, celery and pepper, stirring constantly.

2) Add the vegetable stock and noodles and cook for another 3 minutes, the fire should be slow down.

3) Next add the case of maize, shrimps and cook for 2 or 3 minutes, Chinese soup is ready, serve hot.

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Classic Dish Fried Wonton

Classic Dish Fried Wonton

  Chinese Classic and Traditional Dish                                Fried Wonton 

Fried wonton is really most popular court in China; fried wonton is a filled dumpling in spicy ingredient and is used as a supplement to many different types of Chinese cuisine. As a traditional and classic food in China as a kind, wonton arose in the north of China. The wonton recipes are usually on the basis of their fillings can vary considerably. A fried wonton is usually dropped in a soup or served as fried snacks. The form of a wonton also has varies greatly depending on the region. Fried wonton is usually served either as an appetizer or snack. Although not generally seen in authentic Chinese cuisine, they are very popular with American Chinese cuisine. Indonesia, Japan and Australia also have their own versions of popular. Even though the ingredients for the filling are able to distinguish between all these versions are deep fried in oil until golden brown and crispy and served hot, either on your own or with a dip.

Ingredients

(4-6 persons; 40-60 Wan Tan)

40-60 wonton wrappers, 200 g minced meat; 2 tbsp light soy sauce, 1 tablespoons sesame oil, a pinch of salt and a pinch of white pepper.

Usually people like to add in other things such as prawns, mushrooms, carrots, ginger, garlic etc. But you can also use simple ingredients, which in fact is sufficient.

Procedure

(Preparation time: 20-30 minutes)

1. Mixed the ingredients.

2. Wrap your wonton. Insert a teaspoon (flat) fills in the center of the packaging and fold it in a triangle shape only by half (right in the picture).  Lightly press the filling a bit flat. This is probably not the most beautiful form for a wonton, but it is definitely the easiest way to cook.

3. Heat your oil. If you do not want to use too much oil, only Wok (or whatever-pots) with around a thumb length deep oil. Avoid boiling oil on the wonton roasts, or the shell would burn before the fillings are thoroughly cooked. Use a swab (or something), to touch the bottom of the woks, the temperature is fine, if you can see, bladder, if you start to touch the ground. Low heats then go.

4. Start frying. Set the wonton in batches, fry until they are golden brown, the only should take less than a minute. Note that the color of the wonton should be golden brown; You must take it from the oil, if the color is lighter than the wonton will continue with its own heat cook for a while, even if you take it out of the oil.

5. Bon-Appetite. The fried wonton is best served, as soon as possible after it is cooked; since the crispiness is gradually fade after cooking.

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Chinese Fabulous Dish Chop Suey

Chinese Dish Chop Suey

      Chinese Fabulous Dish Chop Suey

Despite the fact that Legends say that this recipe of chop suey was created by Chinese immigration in San Francisco, it is not really Chinese, but it is a great example of the good American stand-by-pan or casserole dish dinner. It is delicious and super easy to make. You can try your favorite choice of meat for the pork, replace or add different vegetables, if you want to make it your own. Here you will fine easy recipe of chop suey, try it and enjoy.

Ingredients:

4 - 6 ounces (115-175 grams), bean sprouts

1 small green bell pepper, cored and seeded, in thin shredded

1/2 teaspoon Castor (superfine) Sugar

1 tbsp light soy sauce

1/2 tbsp Chinese rice wine

2 tbsp stock

Pinch of MSG (optional)

A few drops of sesame oil

4 - 6 ounces (115-175 grams), chicken, thin shredded

1/4 white egg

1 teaspoon salt

1 tablespoons corn flour thick / cornstarch paste - (1 part cornstarch with 1.2 parts cold water)

Approx. 1/2 pint (300 ml) of oil seasoned (see below)

1/2 tsp finely chopped garlic (optional)

1 tbsp thin shredded fresh ginger root

3 - 4 spring onions, thinly shredded

Preparation:

First of all mix the chicken escallops with a pinch of salt, the egg whites and about 1 tsp corn flour / cornstarch paste. Blanch in hot oil, stirring to separate, then remove and drain.

Pour out the excess oil, so that about 2 tbsp in the wok, stir-fry the vegetables for about 1 minute, the remaining salt and sugar, mix well, then add the chicken with the soy sauce and rice wine, stir-fry for a further minute, and add the stock and MSG, in use, and finally thicken the sauce with the rest of the flour paste, garnished chop suey with the Sesame oil and serve hot.

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Chinese Historical Dish Chow Mein

Chicken chow mein

Chinese historical dish chicken chow mein

Chow Mein is typical Chinese court, Chow-mein  is really  very easy and fast cooking court, so you should try this in your kitchen, if we think about the history of chow mein, then we should know the noodles was invented in China and be brought to Europe and in Italy from explorers. His popularity grew immediately and soon, the people who do their own noodles, typically of semolina or eggs. The Chinese soft noodles was the original in the Chinese cuisine is used, and it was called (Chao Mian is Chinese for noodles). 

As from decomposing Chinese food has been transported to the United States, though, have been crispy noodle for what now is known as Chow Mein. Because Chow Mein is regarded as the authentic Chinese meal. Food historians agree that chop suey in the rule as we know it in the United States in the middle of the 1800 was invented may be from one of the Cantonese immigrants, California looking for work. Limited by the absence of Asian vegetables, and try to a Chinese dish tasty to Westerners, a Cantonese chef fried, what vegetables were practically, added a little meat or chicken, and the finished product on a plate served with steamed rice to produce.

Even though there is many methods for cooking this dish, but now I am telling you the simple recipe of chicken chow mein, you can try this at home.

Ingredients

3/4 cup chopped cashews

1 green bell pepper, chopped

1 onion, chopped

1 cup chopped celery

1/4 tsp hot sauce

1-1/4 cups Chow mein noodles

3-1/2 cups cooked chicken breast, cut into cubes

2 (10 ounce) cans Cream of chicken soup

2 (15 ounce) cans chop suey vegetables, drained

1 (8 ounce) can sliced chestnuts or balls, drained

Cooking  Directions

1. Heat the oven to 350 degrees Fahrenheit. Grease a 9x13 inch pan

2. Mix everything but the noodles. Spread in the prepared dish and sprinkle the noodles over the top.

3. Bake for 35 minutes or until the edges begin to bubble. Let set for 5 minutes before serving.

4- Garnish it according to your choice, chicken chow mein is ready to eat.

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Sweet And Sour Pork

Sweet And Sour Pork

Delicious and fabulous Chinese dish sweet and sour pork

Chinese dishes are world-famous, not only delicious, but also full of energy and nitro-us oxide, they are simple in the cooking and in the taste are delicious, sweet and sour pork is one of them, sweet and sour pork is really irritated and popular Chinese dish  and that is simply cook and fast court, I will tell you the recipe of sweet and sour pork, it's really amazing.

1 Pork medallions

1 teaspoon salt

1/2 teaspoon baking powder

1 tbsp water

1 egg

1/4 cup tapioca-starch

1 green bell pepper, chopped

1 red chili, finely chopped (optional)

1/2 cup crushed pineapple

2 tablespoons vegetable oil

1 onion, chopped

1 tomato, chopped

4 tbsp white sugar

1/2 teaspoon of salt

1 1/2 tablespoons cornstarch

5 tbsp water

4 tbsp white vinegar

3 tablespoons ketchup

2 tbsp palm sauce

Driving directions and methods

1. Agree on a cutting board and pork medallions with a sheet plastic. With a mallet or a knife back, hammering, until each pork medallion is fairly flat, about 1/4 inches thick.

2. Cut each medallion in 1 cm square pieces. In a medium-sized mixing bowl, mix together the salt, baking powder and water. Place the pieces pork in the bowl and turn to coat.

3. Insert the tapioca flour in a large plastic bag. Place the pork pieces in the bag with the flour and shake off the meat around, until all parts coated with the flour.

4. Heat the oil in a large frying pan on a medium heat. Place the pieces pork in the oil and fry for 5 to 10 minutes, or until they are golden brown. Remove the pork from the oil and set aside.

5. In the same frying pan on a medium heat, combine the green pepper, red Chili pepper, pineapple, onions and tomatoes and fry for 5 minutes.

6. To make Gravy: In a separate small bowl the white sugar, salt, corn flour, vinegar, ketchup, plum sauce and water. Mix well and this in the pan with the vegetables.

7. Reduce heat and simmer 5 to 10 minutes, so that the sauce to thicken. Bring the pieces pork in the pan mix all together.

8. Sweet and Sour pork is ready garnish and serve.

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Chinese Most Famous Dish Beef & Broccoli

Beef & Broccoli

Chinese most favorite and traditional dish beef and broccoli

In the Chinese style beef and broccoli can be either in a wok or a pan is carried out on a regular basis. This is the traditional Chinese meal. Marinade for beef and veal is indispensable for the meat seasoned. Marinate the meat does not come overnight, as it is in traditional western recipes. The moment the meat with the spices combined is ready to be stir fried. Although the Chinese dishes are not simply at home to cook, but here is just simple beef and broccoli recipe that you can make in your own kitchen

Ingredients

1 London grill, thinly sliced

1 pack of broccoli spears, thawed and cut them in half

1 medium-sized onion, sliced

1 small can mushrooms, sliced

1 cup of broth

Multiple splashing soy sauce

3 tablespoon vegetable oil

Hot cooked rice

Cooking directions

1- Oil in frying pan or wok. Cook broccoli, onions and mushrooms for about 3 minutes, or until almost tender, stirring frequently.

2- Move vegetables on the side of the pan. Cook beef until it lightly brown on both sides. Pour all the ingredients together and both liquid and soy sauce.

3- Heat until broth is hot. Serve beef and broccoli with rice.

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Traditional Dish Chinese Dumpling

Chinese Dumpling

Yummy and Traditional Chinese Dumpling 

Chinese dumpling is a traditional Chinese food during the holidays in China. Chinese dumpling is one of the most enthusiastic about food in China. Especially in the spring festival. A Chinese dumpling is a delicious food. You can view a wide variety of Chinese dumpling with various fillings, based on many taste and how the different ingredients are mixed together. This is the Chinese dumpling with dip recipe. Filled with meat and vegetables, this is a simple and delicious recipe.

Ingredients

1/2 pound ground pores

5 medium sized prawns, chopped

1 head Napa cabbage, finely chopped

1 federal government fresh coriander, chopped

1 teaspoon pepper, while

1-1/2 teaspoon sesame oil (1 to fill, 1 for Dip-Sauce)

4 tablespoons soy sauce (1 for filling, 3 for Dip-Sauce)

1/2 teaspoon salt

2 tsp fresh grated ginger

1 package of wanton or pot sticker wrapper or

(Preferably rounded and thick)

1/2 cup water

2 tablespoons Vegetable Oil (to fry the dumplings)

1 tsp rice vinegar (for Dip-Sauce)

1 tsp chili sauce (for Dip-Sauce)

Cooking Driving Directions

1. In a large bowl the pork, shrimps, cabbage and all the spices for the filling. Mix well and set aside.

2. With the wrapper, carefully prepared to separate the wrapper individually and put a teaspoon of the mixture in the center of each packaging. Dab water on the edges, and then fold the dumpling and the edges with a fork.

3. In the meantime, make the Dip-Sauce whisk 3 tablespoons soy sauce, 1 tsp rice vinegar, 1 tsp Sesame oil and 1 tsp chili sauce. Cool before use.

4. Add the 2 tablespoon vegetable oil in a large frying pan on a medium heat. Add the dumplings and turn the heat to high. FRY until the bottom are golden brown and crispy. Add the water to the pan and cover. Cook until the water evaporates, and turn on the heat to low. Cook approximately 2 minutes and serve hot. Chinese dumpling is ready to serve.

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Chinese Spring Rolls

Chinese spring rolls

Yummy And Delicious Chinese Famous Dish Spring Rolls

·     Chinese spring rolls are very famous and favorite dish in China, not only in China also buy in the whole world is now is very popular, is a traditional Chinese eat the egg rolls. It was called spring cake in the sung Dynasty loyalist. This dynasty reigned in northern China from 992AD to 1126AD. Spring rolls are particularly popular during the Chinese New Year, the Spring Festival, hence the name, which is now the most commonly used. Festive Chinese spring rolls are both meat and vegetables. A bit of effort, but it is worth it to celebrate the Chinese New Year! Prepare the meat and vegetables separately, but to combine and cook together for a delicious treat.

  Ingredients
        

       1/8 teaspoon sugar

       2 cloves garlic, minced
   1 teaspoon soy sauce

       1/2 ground pork

       1/2 tsp cornstarch

       6 ounces cabbage shredded

       1/8 teaspoon sugar

       1/4 teaspoon of salt 

       1/2 TL sesame oil

       Black pepper according to taste

    1 pack of prepared egg rolls or egg rolls Wrapper

       1 large carrot, shredded

       1/2 tsp fresh ginger, grated

       5 large mushrooms, stems discarded, chopped

       1 teaspoons vegetable oil

       1 teaspoon rice wine

       1 tsp soy sauce

Cooking Directions

1 - Prepare the filling by the combination of the first Pork, 1 tsp soy sauce 1/2 tsp cornstarch, 1/8 teaspoon sugar and freshly ground pepper to taste. Marinade for 15 minutes or so.

2 - In vegetable oil to a wok or large frying pan on high heat. Add the pork mixture and cook until the meat is no longer pink (about 3 minutes).  Heat to medium-low and move mixture on the one side of the pan.

3 - Add the garlic, cabbage, carrots, mushrooms and ginger and stir-fry until the vegetables are soft (1-2 minutes).  Add the rice wine, soy sauce, sugar, sesame oil, salt and pepper. Continue to fry for a minute or two. Remove from the heat.

4 - The mixture of its juice carefully drains and distributes them all from on a baking tray for about 15 minutes to cool. Blot the mixture with tissue paper to get rid any remaining liquid. It is important that the mixture is cool and as dry as possible before packaging.

5 - To wrap the spring rolls, use a cover sheet and 1 tablespoon mixture per role. Do you have a cup of water ready to help seal the surface? Start at a corner edge of the packaging and insert the mixture. Roll the wrapper, diagonal, starting from a corner, and the transition to the opposite corner. When you reach the center, fold the footers in the role, it's time to dip your finger in the water and runs along the edge of the sleeve to help, to seal it. Try to make sure that the packaging is as tight as possible. Continue to roll until you reach the corner of the wrapper. Tuck and seal remaining Wrapper. Hold the role in a single layer, cover with plastic film in the fridge for at least 5 hours.

6 -To the spring rolls cooking, add about 2 inches of cooking oil to a wok or a large pan. When the oil is hot, add the soft spring rolls, 3-4 at once. Turn occasionally, so that you will be great tan. Remove and let cool on a reassembled.

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Chicken Wings

Chinese Most famous dish Chicken Wings

Chicken Wings recipes are one of the fastest and the famous court under the Chinese dishes. Chicken Wings rate high among many ethnic groups and have to be the number one starter by choice. People can simply don't seem to get enough chicken wings; chicken wings are among the best parts of the chicken, especially if this really well cooked. These can be appetizers in restaurants, bars or even just for a simple dinner will be served at home. You can also while the parties they serve as finger food. This is tasty and simple recipe for your next party or at any time. Here I will tell you about two different types of chicken wings, both of which are really delicious and tasty.

        Chicken Wings ( Spicy)

Chicken wings

Ingredients

½ tsp onion powder

½ tsp paprika

2 EL parsley, finely chopped

Black pepper according to taste small

Butter Spray

16 chicken wings

½ tsp cayenne pepper

½ tsp garlic powder

Cooking method

1. Sing the wings over a flame to all springs to remove. Rinse and pat dry with a tea towel.

2. Heat the common barbecue.

3. Mix all the spices in a mixing bowl. Spray wings with butter spray on both sides.

4. Place the spices in a bag, adding 3 or 4 wings in a time, depending on how large the bag; shake to coat wings.

5. Show wings in a single layer on the grill pan or baking sheet.

6. 2 Minutes of cooking. Please contact you and cook for two more minutes.

7. Repeat these steps 2 for a total of 8 minutes. Chicken Wings are ready to serve immediately

    BAKED CHICKEN WINGS

Baked Chicken Wings is another favorite recipe for chicken wings. The fact is, the baked wings it will mean that these crispy, tasty and slimming! If you want it the most delicious, the secret to this crispy and delicious it is, for you marinate for at least an hour and a half.

Ingredients

Chicken wings, without skin or skin-on - 12.10

For marinating

Cayenne pepper or chili powder - 1/4 tsp

Salt-1/4 TL

All purpose flour 1/2 cup

Paprika -1/4 TL

For the production of the hot sauce

Ground-black pepper 1 pinch

Garlic powder-1 dash

Hot-Sauce -1/4 cup

Butter-1/4 cup

Driving directions

1. Heat the oven to 350F.

2. Clean the chicken wings, if you want, you could remove the skin or hold it (it is up to you).

3. In a small bowl, combine all-purpose flour, Paprika, cayenne pepper or chili powder and salt.

4. Place the chicken wings in a large glass bowl.

5. Evenly coat the wings with flour mixture.

6. Cover the bowl with a plastic wrap, and keep it in the refrigerator.

7. Allow to marinate for an hour or 90 minutes.

8. Spray a baking tray with non-stick cooking-Spray, preferably Pam.

9. Place the marinated chicken wings on the sheet and spray the wings with Pam.

10. First bake for 45 minutes at 350F.

11. After 45 minutes in the oven, increase the oven temperature to 375 F.

12. Take the wings and spray with Pam or any cooking spray .

13. Bake them again at 375 F for 10 minutes, this makes the wings crispy.

14. Bake the sauce whiles the wings.

15. Heat a frying pan on low heat, add the butter, hot sauce, pepper and garlic powder, mix well.

16. You can melt the butter and stir until the mixture is well mixed.

17. At the end of remove from the heat and pour the sauce over the baked crispy chicken wings.

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