Does anyone have a good chinese recipe?? Easy w/ pork or chicken in it...?

100% Chinese living in Hong Kong, here are 2 recipes for pork spare ribs %26amp; the last one is steamed chicken rice.





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Braised Spare Ribs with Soy Sauce %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4





800g spare ribs


5 gloves of garlic, crushed


2 thick slices of ginger, crushed


2 tablespoon cooking oil


3 tablespoon cooking wine or sherry


5 tablespoon soy sauce (good quality one)


1 tablespoon sugar


1/4 teaspoon five spices powder


3 stalks green onion, cut to 2 inches in length


half cup of water





1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, then wash the ribs under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.


2) Mix soy sauce, sugar, five spices powder in a big bowl, set aside.


3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.


4) Pour soy sauce mixture into the pot, stiy fry 30 seconds, then pour water into the pot, reduce heat to low, cover the pot and cook for 30 minutes, stir occasionally to prevent burning.


5) When the liquid has almost completely evaporated, sprinkle in the green onions. Remove to a serving plate.





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Braised Spare Ribs with Rice Vinegar %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4





800g spare ribs


3 gloves of garlic, crushed


1 thick slices of ginger, crushed


2 tablespoon cooking oil


2 tablespoon cooking wine or sherry


4 tablespoon soy sauce


3 tablespoon rice vinegar


2 tablespoon of rock sugar (they look like icebergs) or sugar


3 tablespoon of water


a few drops of sesame oil


coriander as garnish





1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.


2) Mix soy sauce, vinegar, rock sugar and water in a big bowl, set aside.


3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.


4) Pour vinegar mixture into the pot, bring to boil, reduce heat to low, cover the pot and cook for 40 minutes, or until liquid has almost completely evaporated, stir occasionally to prevent burning.


5) Test the taste and adjust the sweetness by adding a bit more sugar or you may add a bit more soy sauce or a little bit of salt if you found it is too sweet. Sprinkle sesame oil. Remove to a serving plate, garnish coriander on top.





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Chicken %26amp; Mushroom Rice %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; serves 2





400 g Chicken thighs, cut into bite size


2 slices ginger root, slices thinly


4 dried shitake mushroom, soak in hot water till soft,


200 g Jasmine rice


1 can of chicken soup (for cooking rice)


water (cooking rice)


2 tablespoon soy sauce + 1/2 teaspoon sugar + 2 tablespoon chicken soup (canned)





Chicken Marinade


2 tablespoon soy sauce


1/2 teaspoon sugar


1 tablespoon cooking wine


1 teaspoon garlic power


1 teaspoon corn flour


1 teaspoon sesame oil





1) Wash rice and cook with a electrical rice cooker, follow the instruction to adjust water level with chicken soup.


2) Marinted the chicken pieces for 15 minutes or till rice is almost ready.


3) When rice is nearly done (you see the water is bubbling on the surface of rice but still waterly) before the switch pops up, spread chicken pieces and mushroom slices on top of the rice quickly, cover the cooker as soon as you can.


4) Let it steam for about 15 minutes after the switch popped up or till the chicken is cooked.


5) Heat a sauce pan over medium heat, add 2 tablespoon soy sauce, half teaspoon sugar and 2 tablespoon chicken soup, simmer for 2 minutes. Drizzle on top of chicken rice.


5) Serve with boiled vegetables.Does anyone have a good chinese recipe?? Easy w/ pork or chicken in it...?
Chicken Helper: which one is it again?.....just look in any box food isle, you will find it. :)Does anyone have a good chinese recipe?? Easy w/ pork or chicken in it...?
Chinese Cashew Chicken





Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995


Serving Size : 1 Preparation Time :0:00


Categories : Poultry





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 cup diced cooked chicken


1 cup diced celery


1/2 cup minced onion


1 10.75 oz can cream of mushroom soup


1 16 oz can bean sprouts -- drained


1 tablespoon soy sauce


1 cup cashews -- coarsely chopped


1 5.5 oz can chow mein noodles





Combine all ingredients except chow mein noodles in Crock-Pot; stir well. Cove


r and cook on Low for 5 to 9 hours or on High for 2 to 3 hours.





Serve over chow mein noodles.














Chinese Pork Ste


Categories: Stews, Chinese


Yield: 1 servings








1 lb pork spareribs -- cut in


: half


3 TB sugar


8 green onions -- 4 to 5


: inches long


1/4 c soy sauce


1 TB rice wine -- or dry sherry


5 TB water


2 TB rice vinegar -- or white


: vinegar





Use a sharp knife to cut between the spareribs. Put


the green onions in the bottom of a large saucepan.


Place the spareribs on top of the green onions. Add


the wine, vinegar, sugar, soy sauce, and water. Cover


and bring to a boil over high heat then reduce heat to


low. Cook about 2 hours, then serve hot. Makes about


4 servings. Note: ----- This recipe is really nice,


and good for weekends. I suggest you serve it with


white rice to soak up all the liquid. I think the


name is supposed to indicate how simple it is - it's


from an old chinese cookbook.
CHINESE SWEET AND SOUR PORK (KU LAU


JOU)





10 oz. pork tenderloin


1 small bamboo shoot


2 dried mushrooms, soaked


1 small onion and carrot


1 green pepper


2 slices pineapple


1 clove garlic


3 tbsp. oil


3/4 c. soup stock


3 tbsp. vinegar


1 1/2 tbsp. cornstarch





Cut pork into bite size cubes.





Marinate pork in soy sauce, wine and ginger juice for 15 minutes.





Coat pork with cornstarch. Fry in 370 degrees F. oil until crisp. Drain and set aside.





Thin slice bamboo shoot. Cut pineapple into 6 sections. Slice mushrooms. Cut onion and green peppers into 8 sections. Slice carrot and cut into flower pattern.





Heat oil. Add garlic, onions, mushrooms, bamboo shoot and green pepper. Fry quickly. Add seasoning (see below) and soup stock. Bring to a boil.





Thicken with cornstarch mixed with water. Add vinegar. Add fried pork and pineapple.





Mix well.





Serve while hot.





Marinade:





1 tbsp. soy sauce


1/2 tbsp. cooking wine


ginger juice





Seasoning:





1 tbsp. ketchup


6 tbsp. sugar


2 tbsp. soy sauce


1 tsp. salt


dash of Monosodium Glutamate (MSG)
Try sweet and sour pork.





Pork diced and floured


Pineapples cubes


Bell peppers cubes


onion cubes


Sweet %26amp; sour sauce





Deep fry pork till crispy, set aside.Saute vegetables and pineapples, stir in sauce and bring to cook.Add in pork cubes and stir well.May garnish with julienne scallion.


U can get sweet and sour sauce in chinese grocery stores.It's possible to prepare it yourself too but it would get u too many other ingredients and is too labour intensive to do it at home.


Bon appetite.
Chinese Walnut Chicken


Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:


鈥?1 teaspoon cornstarch


鈥?1 Tablespoon water


鈥?1 egg white, beaten


鈥?4 skinless, boneless chicken breasts, cut into one-inch cubes


鈥?3 Tablespoons soy sauce


鈥?1 Tablespoon bourbon


鈥?1/2 teaspoon sugar


鈥?4 Tablespoons oil


鈥?3 whole scallions, cut into 2-inch slivers


鈥?2 slices fresh ginger, minced


鈥?1 medium garlic clove, minced


鈥?3/4 cup coarsely chopped walnuts


鈥?Hot cooked rice


Method:


In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water ';skittles'; across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.


Notes:


One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.
At Kroger's, in the isle with the soy sauce (dry goods, oriental section) they sell packets to make different oriental recipes. The one for Sweet and Sour Chicken is awesome. Basically, you cook the chicken, then mix it with the powder in the packet, pineapple, green peppers, carrots, sugar and ketchup, then serve over rice. It's easy to make and will impress anyone.
yep yep! chines rice w/chicken %26amp; bockchou





RICE


1. a couple hours ahead of time cook up some white rice %26amp; fry up some bacon.


2. when u r read 2 eat put the white rice in a hot pan w/some cooking oil. add some soy sauce and so sesamy oil 2 taest.


3. when the rice starts 2 trun golden brown add the bacon (cut into small pice) %26amp; some chopped green oinys.


4. crack some eggs into a blow %26amp; add some salt, pepper %26amp; seesamy oil. wisk 2gether.


5. scrape the rice 2 the side of the pan. pour the eggs into the other side of the pan %26amp; scramble them.


6. mix everything 2gether %26amp; serve HOT!





I dont have the reapy 4 the chicken right now but i will try 2 email it 2 u. sry :(
Fried Pork With Spring Onions








1/2 lb pork, shredded


1 tbsp rice wine


1 lb spring onions


2 tbsps superior light soy sauce


5 tbsps oil


1/2 tsp salt


Mix pork with the soy sauce and rice wine.


Wash spring onions and cut into 2-inch lengths.


Heat the oil and saute the pork.


When pork changes color, add spring onions and salt to taste.


Mix well and remove from heat before spring onions begin to give off juice.


Serve hot with rice.