Ingredients
2 pieces chicken leg meat 1 can mushroom
3 tbsp. sugar 1 tbsp. salt
2 tbsp. soy sauce 1 bowl cornstarch-water
some minced scallion and ginger slivers
1 can mushroom
3 tbsp. sugar 1 tbsp. salt
2 tbsp. soy sauce 1 bowl cornstarch-water
some minced scallion and ginger slivers some oil

Method
Chop chicken meat into squares. Mix well with scallions, gingers and other condiments and cornstarch-water.
Add mushrooms and stir well with hand. Steam in a steamer for half an hour till cooked and take out.
Discard scallion and ginger slices and place the food in a dish and serve.

Ingredients
2 chicken breast slivers 1 egg white
1 carrot 1 bowl dry cornstarch
1 green pepper some vinegar
1 dish water-soaked fungus 1 cup oil
1 dish bean sprouts some minced scallions and gingers
2 tbsp. salt some stock
some ground pepper
1 egg white
1 carrot 1 bowl dry cornstarch
1 green pepper some vinegar
1 dish water-soaked fungus 1 cup oil
1 dish bean sprouts some minced scallions and gingers
2 tbsp. salt some stock

Method
Cut chicken breast slivers into shreds. Mix them well with egg white, salt and cornstarchwater.
Wash carrot, green pepper and fungus separately and cut them into slices. Clean bean sprouts, nip their two ends and set them aside in a dish.
Blend stock and salt evenly in a small bowl.Heat oil in a wok and place chicken mean shreds in when oil becomes war. Separate the shreds with chopsticks, add vegetables and stir-fry slipperly till cooked.
Heat remaining oil in the wok. Place in scallion and ginger shreds. Then pour the chicken shreds and juice into the wok, stir-fry quickly for a few seconds and sprinkle vinegar and serve.minute. They should be dry and crusted. Turn off the heat, transfer shrimp to a heated platter and serve.

Ingredients
1/2 pound medium-large shrimp (about 12), feelers removed,
shell slit along the vein and the shrimp deveined but with the shell left on
1/2 teaspoon baking soda
3 cups water
1 tablespoon plus 1/2 teaspoon salt
2 tablespoons cornstarch
4 cups peanut oil
1 tablespoon minced fresh Thai chilies

Method
Place the shrimp and baking soda in a bowl, and mix well to coat. Allow shrimp to rest for at least 20 minutes.
Place the water and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat.
Add the shrimp, and water-blanch for 10 seconds.
Remove the shrimp with a strainer, and run cold water through them to cool them. The water-blanching removes all of the liquid from the shrimp.
Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess. Heat a wok over high heat for 1 minute, add the peanut oil, and heat to 350 degrees.
Place the shrimp in a Chinese strainer, lower into the oil, and oil-blanch for 1 minute. Turn off the heat, remove shrimp with the strainer, and drain. Transfer the oil from the wok to a bowl.
Return 1 tablespoon of the reserved oil to the wok, and heat over high heat for 20 seconds. Add the remaining 1/2 teaspoon salt and the chilies, and cook, stirring for 45 seconds.
Add the shrimp, and cook, stirring, making certain the shrimp are well coated, for 1 minute. They should be dry and crusted. Turn off the heat, transfer shrimp to a heated platter and serve.

Ingredients
1 chick some sugar
1 dish chestnuts 1 cup oil
1 cup stock 1 bowl cornstarch-water
2 tbsp soy sauce
some sugar
1 dish chestnuts 1 cup oil
1 cup stock 1 bowl cornstarch-water
2 tbsp soy sauce some scallions and gingers

Method
Peel chestnuts and place them in a saucepanful of water. Bring to boil and set aside for use.
Chop chick into chunks and quick-boil in oil.
Stir-fry scallions and gingers till aromatic. Add stock and spices. Place in chick chunks and simmer over a low fire. Then add chestnuts and stew till done.
Add cornstarch-water to thicken and cook to reduce the juice. Then sprinkle sesame oil and serve.

Ingredients
1 piece lean pork 1 large piece scallion
1 tbsp salt 3 tbsp soy sauce
1 bag sweet fermented flour paste 1 bowl cornstarch-water
1 cup oil
1 large piece scallion
1 tbsp salt 3 tbsp soy sauce
1 bag sweet fermented flour paste 1 bowl cornstarch-water
1 cup oil 5 tbsp sugar

Method
Cut pork and scallion into shreds and place them in a dish.
Mix shredded pork well with salt and soy sauce, and blend them with cornstarch-water.
Heat a wok, then pour oil in. Drop pork shreds in and stir-fry till cooked, then add sweet fermented flour paste, soy sauce and sugar. Stir-fry again till fragrant and changing color.
Place them in a dish on the top of the shredded scallions and spread some shredded scallions on the shredded pork too. Mix well and serve.

Ingredients
1 piece beef 1 tomato
1 celery 3 cups stock
1 potato 5 tbsp. salt
3 carrot some scallion and ginger slivers
1 onion some pepper powder
some cabbage
1 tomato
1 celery 3 cups stock
1 potato 5 tbsp. salt
3 carrot some scallion and ginger slivers
1 onion some pepper powder
some cabbage some oil

Method
Chop beef into squares. Quick-boil and wash them clean. Cut all vegetable Ingredients into cube lets and place aside.
Heat oil in a wok. Drop scallions and gingers in, and stir-fry. Add stock, spices and beef.
Skim off the foam after boiling. Empty them into a casserole and simmer till tender.
Drop potato and carrot in and stew them till ripe, then place other Ingredients in. Season well and serve.

Ingredients
1 piece beef fillet some oyster sauce
1 egg 1 bowl cornstarch-water
some soda some soy sauce
some sugar 5 mushrooms
some salt some coriander
some oil
some oyster sauce
1 egg 1 bowl cornstarch-water
some soda some soy sauce
some sugar 5 mushrooms
some salt some coriander
some oil some minced scallions, gingers and garlics

Method
Chop beef into shreds and add egg, soda, soy sauce and cornstarch-water to blend a batter. Let the batter expand for half an hour.
Place beef and mushroom shreds in a wok over a high fire. Deep-fry till cooked.
Heat oil and place in minced scallions, gingers and garlics, oyster sauce and sugar. Mix them well into a juice.
Pour beef shreds into the juice. Simmer over a low fire for five minutes. Then sprinkle minced corianders and sesame oil and serve.

Ingredients
1 full rack of lamb
olive oil, as needed
2 tablespoons rosemary, chopped
2 tablespoons thyme, chopped
salt and pepper to taste
1 cup red wine
3 garlic cloves, chopped
1 tablespoon butter

Method
Make sure your butcher has removed the chine bone from the rack. Most do but doublecheck.
The chine bone is part of the spine and if not removed you will be unable to cut the roast into individual chops. Trim some of the excess stout from the rack but dont overdo it. You need some stout to naturally baste the meat while it cooks and furnish some drippings to make a sauce. Lightly brush the rack with olive oil. Then sprinkle both sides with half of the rosemary and thyme, and salt and pepper. Place the rack in a roasting
pan, preferably with a grate on the bottom, and then into a preheated 375 degree oven.
The next thing people often question is how long to cook it. Forget time. Cook by temperature. Remove the lamb when a thermometer placed dead center in the meat reads 125 degrees for rare, 130 for medium rare and 135 for medium. When the roast is finished, place it on a serving plate and cover it with aluminum foil. Roasts need to rest after cooking so the meat will re-absorb its juices. If you cut them immediately after cooking all of the juices will run out. The foil will keep it warm while you make the sauce.
For the sauce, place the roasting pan on top of the stove and turn the burner on high.
Pour in the wine, bring to a boil and deglaze the pan, scraping the browned bits off the bottom. Add the remaining rosemary and thyme, garlic, and salt and pepper. Reduce the sauce to at least half, add the butter at the end, and then strain it. Carve the roast into individual chops and pour the sauce over them. For a tasty variation, you can substitute homemade beef or veal stock for the wine, or better yet, use a combination of
stock and wine.
Finally, I can reckon of no better wine to go with lamb than Bordeaux. Lamb is a hearty meat and needs a full bodied and equally strong wine to complement it. Get the best quality and longest aged Bordeaux you can afford. Bordeaux is a blend of predominantly cabernet sauvignon and merlot from the Bordeaux region of France. If you prefer Californian, then select a high quality, full bodied cabernet sauvignon. Use the same type
of wine for cooking and drinking. Simply use an inexpensive one for the purpose of the sauce.

Ingredients
4 chicken legs some ginger slices
some Chinese star anise some soy sauce
some cinnamon some clove
some salt 2 cups oil
some Chinese prickly ash some stock
some scallion sections
some ginger slices
some Chinese star anise some soy sauce
some cinnamon some clove
some salt 2 cups oil
some Chinese prickly ash some stock
some scallion sections

Method
Rub chicken legs evenly with Chinese prickly ash and salt, and place them in a bowl for about two hours.
Place chicken legs in a small basin and add in soy sauce, clove, Chinese star anise, scallion sections, ginger slices and stock.
Steam in a steamer till tender. Take out chicken legs and drain out.When oil is 80 percent hot, place in chicken legs and deep-fry till golden yellow and take them out.
The eaters may chop chicken legs into strips and dip them in salty Chinese prickly ash when eating.

Ingredients
Marinade:
1 pound chicken meat
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 tablespoon cornstarch
Vegetables:
3 – 4 Chinese dried mushrooms,
(softened and sliced)
1 can bamboo shoots or 1 can baby corn
2 green onions,
(sliced on the diagonal into thirds)
1 slice ginger, minced
1 garlic clove, minced
Sauce:
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon granulated sugar
1 1/2 tablespoons cornstarch
1/3 cup water
1 teaspoon sesame oil
Oil for stir-frying

Method
Combine the marinade Ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10 – 15 minutes.While the chicken is marinating, prepare the vegetables and mix together the sauce Ingredients. Sponsored Links
Rinse the canned vegetables in boiling water and drain.Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok.Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the
wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding.
Stir sauce to thicken and mix with meat and vegetables. Serve hot. Give Your Feedback