Tag Archives: Chinese

Chinese, Ribs, Uncategorized

French Bean Rib Stew

Leave a comment


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

Leave a comment


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

Leave a comment


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, tofu, Uncategorized, Vegetables

Stir Fry Bok Choy With Beancurd

Leave a comment

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

Leave a comment

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

Leave a comment

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, Pork, Uncategorized

A Sichuan Dish- Hui Guo Rou (Double Cooked Pork Slices)

Leave a comment


I love Sichuan Food. But due to that my husband can’t eat spicy food, I seldomly cook spicy dish. Hui Guo Rou is a typical Sichuan dish. I made it less spicy and it turned out my husband loved it.

1. Put pork belly in boiling water for several mins till a chopstick can easily go through it.

2. Take the pork out. Rinse and drain. Then cut into thin slices.

3. Heat a little oil in the pan. ( because there is fat in pork belly, a very little oil is enough. If you use non-stick pan, you can even not add any oil).

4. Put pork slices in the pan. Stir fry till a bit golden brown and curly. Take pork slices out.

5. Add 1 tsp Pixian bean sauce in the pan. Stir fry till red oil comes out. If you want it to be more spicy, you can add some chopped dried red chili.

6. Put pork slices back in the pan. Stir fry evenly with bean sauce. Add in 1 tsp light soy sauce, 1 tsp cooking wine and 1 tsp sugar. Stir evenly.

7. Add in chopped garlic bolt and green chili. Stir fry till garlic bolt is done. Dish out.

Chicken, Chinese, Quick recipe, Uncategorized, Vegetables

Kung Pao Chicken Without Peanuts

Leave a comment


Ingredients:

Chicken (cut into small dices. Marinated with a little salt, cooking wine, light soy sauce and cornstarch)

Carrot & cucumber ( both chopped into small dices)

Oil

Pixian bean sauce

Sugar
Because my husband doesn’t like peanuts, so I didn’t use peanuts here. There are peanuts in authentic Kung Pao Chicken.

1. Heat some oil in the pan. Put in chicken bits. Stir fry till chicken turns white in color. The take them out.

2. Put carrot bits in and stir fry for around 2 mins. Then add in cucumber bits. Stir fry for another min. And take them out too.

3. Add 1 tsp Pixian bean sauce in the pan. ( Pixian bean sauce is commonly used in Sichuan dishes. It is spicy and salty. If you don’t want it to be very spicy, you can use less). Stir fry till the oil turns red.

4. Add in chicken together with carrot and cucumber. Stir fry evenly.

5. Add in 1 tsp sugar. Quick stir fry evenly. 

Chinese, Lobster, Quick recipe, Uncategorized

Stir Fry Lobster With Ginger & Spring Onion

Leave a comment

There was a big discount of lobster in supermarket today. So I bought one. Actually it’s frozen cooked lobster.

1. Clean lobster and cut into small pieces. I kept the whole lobster head for lobster soup. Then marinate with a big cooking wine and corn starch.

2. Heat oil in the pan. Should be much more oil than usual. Turn to high height.

3. Put lobster pieces in the pan. Keep stir frying. Till lobster meat turns a bit golden brown. Then take lobster out.

4. Put chopped spring onion and ginger in the hot pan. Stir fry a bit. Then add in lobster.

5. Add in a little cooking wine, a little light soy sauce and a little oyster sauce. 

6. Quick stir fry evenly.

It’s very delicious. My husband loves it. He even licked his finger very clean.

Chinese, Pork, Uncategorized

Pan Fried Pork Bun

6 Comments


Dough wrapper:

200g flour, a little yeast, a little baking soda mix with water into a dough. Wrap with plastic for 20-30 mins.
Pork filling:

Minced pork 250g mix with light soy sauce, dark soy sauce, salt, sesame oil, chopped spring onion, chopped ginger, Ground assorted spice and a little sugar.

Mix them well.
Divide dough into small pieces. And make each piece into wrapper.


Then put some pork filling in the center.


Wrap the pork filling tightly.


Heat some oil in the pan. Put bun in the pan with the top down.


When the bottom turn golden brown. Add in water as high as 1/2 bun’s height.

Cover the pan with lid. Till the water dry.
Sprinkle some black sesame and chopped spring onion.