Category Archives: Chinese

Chinese, Ribs, Uncategorized

French Bean Rib Stew

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1. Put ribs in the pot with water covers all the ribs. Turn on the stove. When water boils, turn off.

2. Take the ribs out. Rinse and drain.

3. Heat some oil in the pan. Put in several ginger slices. Stir fry a bit. Put in ribs. Stir fry till ribs get a little golden brown.

4. Add in chopped French beans. Stir fry till French beans’ color turn darker.

5. Add in 1 tsp dark soy sauce, 1 tsp light soy sauce, 1 tsp sugar. Stir fry evenly.

6. Add in enough hot water covers all ingredients. Cover the pan with lid. Simmer for around 30 mins or when the water reduces to 1/3 of original.

7. Turn to high heat. Keep stir frying at the same time. When the sauce becomes condensed, it’s done. Or if you like, you can keep more sauce.

Chicken, Chinese, Uncategorized

Sliced Cold Chicken

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Sliced cold chicken is a popular dish in China. It’s also an easy dish to cook.

1. Put chicken in a deep pot. Add in enough water covers chicken. I used half chicken. Also add in several ginger slices, spring onion, and 1 tsp salt.

2. Turn to high heat. Cook till water boils. Then turn to low heat. Cover the pot with the lid for 15 mins.

3. After 15 mins, turn off the stove. Still keep the lid on for another 20 mins.

4. Take the chicken out and soak in icing water for a while.

5. Then drain the chicken and cut into pieces. Place them in the plate. Pour over a little light soy sauce and sesame oil.


Serve with dark dot sauce.

Chicken, Chinese, Uncategorized

Dark Brasied Chicken Leg

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Ingredient:

Boneless chicken leg

Light soy sauce 1 tsp

Dark soy sauce 1.5 tsp

Sugar 1 tsp

Salt 1/4 tsp

Hot water 4 tsp
1. Heat the pan. Put in the chicken with skin side down. 

2. Flip it over when the skin side turns golden brown. And fry the other side till golden brown too.

3. Take the chicken out and cut into smaller pieces. Pour the chicken oil in the pan out.

4. Heat the pan and put chicken pieces back in the pan again. Stir fry for a minute or two.

5. Add in light soy sauce, dark soy sauce and sugar. Stir fry till each chicken pieces is coated with sauce.

6. Add in around 4 tsp hot water. Turn to medium or low heat. Cover the lid. Braise for a while till the water reduces to little.

7. Turn to high height. Keep stir frying at the same time to make sauce condensed. Then turn off the stove and dish out.


I served it with cucumber slices. My husband loves it very much.

Chinese, Quick recipe, Uncategorized, Vegetables

Stir Fry French Bean Slices

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1. Cut French bean into slices. 

2. Heat a little oil in the pan.

3. Add in chopped garlic. Stir fry a bit.

4. Add in French beans. Stir fry till their color turns darker.

5. Add in salt and light soy sauce to season. Stir evenly. Sprinkle a little sugar. Add in 2 tsp water.

6. Cover the pan with lid for 2 mins. And it’s done.


Quick, easy and healthy.

Chicken, Chinese, mushroom, Soup, Uncategorized

Shiitake & Wolfberry Chicken Leg Soup

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Ingredients:

Several shiitakes

Some wolfberries

1 big whole chicken leg

Ginger slices

Salt

Chopped spring onion

Put chicken leg, shiitake, ginger slices and wolfberries in a deep pot. Add in enough water covers all ingredients. 

When water boils, turn to low heat. Cover the lid. And simmer for at least 40 mins.

Sprinkle some salt and chopped spring onion. Cover the lid for another minute.

Chicken, Chinese, Uncategorized

Chicken Wings By Rice Cooker

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Ingredients:

Chicken wings 4

Ginger slices

Chopped spring onion

Light soy sauce

Cooking wine

Salt

Oil

1. Sprinkle salt on chicken wings. And rub the skin with hand gently.

2. Put chicken wings in a bowl. Pour in some cooking wine. Spread several ginger slices and chopped spring onion. Brush light soy sauce onto wings. Marinate for around 1 hr.

3. Brush oil at the bottom of rice cooker. Spread several ginger slices and chopped spring onion. 

4. Put the chicken wings in. Close the lid. Press cooking button.

5. When the oil is dry, and wings’ downside is a bit burnt. Sprinkle in 1 tsp oil and 1 tsp light soy sauce.

6. When it’s dry again, add in 3 tsp water.

7. When the button jumps to keeping warm, flip the wings. And press cooking button again. Till the wings are done.

Chinese, tofu, Uncategorized, Vegetables

Stir Fry Bok Choy With Beancurd

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It’s a vegetarian recipe. Quick and easy.

First, fry bean curd slices in the pan with a little oil till both sides turn golden brown. Take bean curd out. Stir fry chopped garlic a bit, then put in bok choy. Stir fry till leaves shrink and color turns dark. Put bean curd back in the pan. Spread some salt, stir fry evenly and quickly for another minute or two. Then dish out.

Beef, Chinese, mushroom, Uncategorized

Braised Beef Slices With Golden Needle Mushroom &  Vermicelli

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Here beef slices are the kind for hot pot.

1. Stir fry beef slices in the pan till color turns light and no blood. Take them out.

2. Heat a little oil in the pan. Put in chopped ginger, 1 tsp Pixian Bean Sauce and 1 tsp sweet bean sauce. Stir fry a bit.

3. Add in golden needle mushroom. Stir evenly with sauce.

4. Put in fried beef. Stir fry evenly with golden needle mushrooms. 

5. Spread vermicelli ( soaked in the water for several minutes) on the beef and mushrooms. Sprinkle some sugar. Add in a little water. Cover the pan with lid.

6. Braise for several minutes till vermicelli done. Sprinkle chopped spring onion and green chili. Stir fry for another minute.

Chinese, Quick recipe, Uncategorized, Vegetables

Pan Fried Eggplant

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1. Cut eggplants into thick pieces. Cut several times on each side.

2. Heat some oil in the pan. Fry eggplants till each side gets golden brown. Then take out.

3. Put some chopped ginger and spring onion in the pan. Stir fry a little.

4. Put fried eggplants back in the pan. Add in 1 tsp light soy sauce, 1 tsp dark soy sauce and 1 tsp sugar. Stir fry evenly.

5. Sprinkle some chopped garlic granules and salt. Stir fry evenly for another minute. Dish out.

Chinese, Uncategorized

Red Bean & Barley —A Recipe for People Who Suffers Edema Like Me

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Recently, I am suffering serious edema. My figures are swollen. I can not even clench my fist. 

So I started this recipe 2 days ago. Every morning, I grab some red beans and barley and soak them in a bowl. In the afternoon, I pour them in the pot. Add in many many water, and cook till red beans get softened and cooked. It works well for me. At least, my figures are not as swollen as before.


Actually, you can soak red bean and barley for overnight, because red beans need to be soaked for hours. Then the next morning, you can cook them. If you don’t like the taste, you can add a little sugar, which will help make it taste better.

According to Chinese medicine, barley belongs to cold food by its property. So pregnant women shouldn’t eat it. And better not eat it a week before period or during period. And if you suffer constipation, please don’t eat it.


Even without barley, red beans are also helpful to ease edema.