Sweet & Sour Chicken

INGREDIENTS:

1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

METHOD:

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Chinese Egg Roll

INGREDIENTS:

1 pound ground pork
4 cups shredded cabbage
1 large carrot, shredded
1/2 green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 tablespoon cornstarch
2 tablespoons soy sauce
1 1/2 tablespoons molasses
2 tablespoons vegetable oil
1 quart oil for frying
1 1/2 (14 ounce) packages egg roll wrappers
1 1/2 cups sweet and sour sauce

METHOD:

1. Cook pork in a large wok over medium-high heat. Drain and set aside.
2. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
3. Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
4. Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
5. Place about 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls.
6. Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

Chicken Zinger Burger

Ingredients: 4 Chicken Breasts (boneless, with skin) Lettuce 1/2 tsp. of White Pepper 1/2 tsp. of Salt 1/2 tsp. of Aginomoto Salt 1/2 tsp. of Mustard Paste Mayonnaise Cooking Oil (for deep frying)

Method:

1) Mix all of the batter ingredients together and make a batter and set aside.
2) Marinate the chicken breasts with: aginomoto salt, white pepper and mustard paste. Let it marinate for 1/2 hour.
3) Dip the chicken breasts in the prepared batter and deep fry in oil until well done.
4 Take bun apart and spread mayonnaise on the buns. Put a leaf of lettuce and fried chicken breast in bun and close bun and serve.

Chineses Birthday Noddles

INGREDIENTS:

1/2  pound fresh spinach
1/2  pound Chinese noodles
1     tablespoon sesame oil
1     cup  vegetable stock
1     tablespoon dark soy sauce
1     teaspoon sesame oil
1/2  teaspoon  cornstarch dissolved in 1 tsp cold water
1/2  teaspoon  salt
6     eggs
2     tablespoons   chives -- chopped

METHOD:

Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely; reserve.

Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep warm until ready to serve.

Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and slip them into the water. Reduce heat to simmer and poach for 2 minutes.

While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.

Dry Garlinc Spareribs

Ingredients:

• 3 pounds spareribs*
• Sauce:
• 1 1/2 cups brown sugar
• 1 1/2 cups Water
• 4 - 5 garlic cloves
• 4 1/2 tablespoons light soy sauce
• 1 1/2 tablespoons dry mustard

Method:

Bring a large pot of water to boil. Cut the ribs apart. Add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender.

While the spareribs are simmering, mix together the sauce ingredients (the brown sugar, water, garlic cloves, light soy sauce and dry mustard).

Remove the spareribs from the pot, and slice the meat between the bones. If you like, set aside the pork broth to use in another recipe. Clean out the pot.

Add the sauce ingredients to the pot and bring to a boil. Add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes. Serves 4 to 6.

Chinese Roasted Chicken Recipe

INGREDIENTS:

• 1 tbsp sesame oil .
• 1 tsp garlic (crushed) .
• 1 tbsp honey .
• 1 1/2 kg chicken pieces (3 lb) .
• 1 tsp five-spice powder .
• 1/3 c dark soy sauce .
• 1 tsp gingerroot (grated)

METHOD:

• chicken pieces in all the other ingredients for at least 2 hrs, turning pieces now & again.
• Arrange in a single layer in a roasting dish & cook in a moderate oven (160 C / 325F F) for 30 mins, turn pieces & cook a further 25 mins.
• Serve hot or cold (cooking time includes marinating time).
• Enjoy the Chinese Roasted Chicken recipe

Chinese Chicken And Vegtables Recipe

Ingredients

• 1/2 c Purple; blue, orange, yellow, green and pink frosting
• 60 Gumballs; 10 of each frosting color
• 4 c White frosting
• 1 c Red frosting
• 1 Baked; cake

Method:

• 1 Frost the cake white.
• 2 Using a ruler & a knife, lightly mark a six-pointed star.
• 3 Frost each section a different color & frost the center red.
• 4 Let the cake sit for a few hrs so the frosting forms a crust.
• 5 Use a marble to make indentations, then set in the gumballs.
• 6 Enjoy the Chinese Chicken And Vegtables recipe

Chinese Chicken Manchurian

INGREDIENTS:

1. 2 tbsps cooking oil .
2. 1/4 tsp ground black pepper .
3. 1 lb chicken meat, cut into 1inch square pieces .
4. 2 tbsps crushed green chili peppers .
5. 1/4 tsp sugar .
6. 2 tbsps crushed garlic .
7. 1 1/2 tbsps cornflour .
8. 1 c chicken stock .
9. 1 beaten egg .
10. 1 1/2 tbsps all-purpose flour .
11. 2 tbsps crushed ginger .
12. ground black pepper .
13. 2 tbsps cornflour, dissolved in .
14. 1/4 c water .
15. 1/4 tsp ajinomoto .
16. 1 tbsp soya sauce .
17. 2 tbsps sliced cilantro .
18. salt .
19. 1/4 tsp salt

METHOD:

1. Mix Corn flour, flour, salt & pepper with the beaten egg to make the batter.
2. Dip the chicken pieces in the batter, deep fry till golden brown.
3. Keep aside.
4. For the Manchurian sauce, heat oil in a pan.
5. Lightly Fry garlic & ginger till they just change color.
6. Add green chilies & cilantro leaves.
7. Fry for a min.
8. Reduce heat, add chicken stock, sugar, salt, Soya sauce, pepper & Ajino moto.
9. Cook for 5 mins.
10. Add corn flour mixed with water & give one boil.
11. Add fried chicken & cook for 1-2 mins.
12. Serve hot and enjoy the Chinese Chicken Manchurian recipe

Chinese Cabbage Salad

Ingredients

• 1 (3 ounce) package chicken flavored ramen noodles
• 1/4 cup butter
• 1/2 cup sesame seeds, toasted
• 1/2 cup blanched slivered almonds
• 1 large head napa cabbage, shredded
• 6 green onions, chopped
• 1/4 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/8 cup white sugar

Method:

1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.