Chinese Recipes Chinese Cooking
Chinese Stir Fry and Fried Rice Recipe Please!!!!?
I’m cooking for my in-laws next sunday and need an excellent chinese stir fry recipe to make with chicken, beef and shrimp. I want to use fresh, not frozen vegetables. I also want to make some chinese fried rice. I know that the chinese cook with sesame oil, and I have that. I just want everyone to love it.
HELP PLZ!!!!!!!!
We cook with peanut oil and sprinkle a few drops of sesame oil on the cooked food to add the flavour. We do not stir fry food with sesame oil because it burns easily.
Below is a step to step Chinese Egg and Chicken Fried Rice recipe, I only add salt to taste, sometimes I add freshy ground black pepper to spice up my seafood & egg white fried rice (shrimps + scallops + crab meat + egg white + garlic + green onions)!
<<<<>>>>>> Serves 4 – 6
4 bowls of rice (600g cooked rice)
4 eggs, beaten
500g skiness chicken thighs, cut into small cubes or strips
1 tablespoon cooking wine
3 stalks of spring onions or chives, finely chopped
1/2 teaspoon salt
5 tablespoons of peanut oil
1 teaspoon of sesame oil
Marinade for chicken
1 tablespoon cooking wine, sherry
1.5 tablespoon light soy sauce
1 teaspoon salt
1 teaspoon sugar
some garlic powder
1 teaspoon corn starch
Hints:
1) No matter what ingredients you are going to add into your egg fried rice (char siu Chinese roast pork, ham, chicken, beef or shrimps) you have to stir fry these ingredients till cooked and seasoned them first in a separate wok.
2) It doesn’t matter whether you use left over rice or just steamed rice, the trick is you have to let it cool before you fry it. Using long grain rice is better because it is less starchy (sticky) and I personally like Jasmine rice.
3) When you steam the rice or cook it with a electrical rice-cooker right before you prepare your fried rice, reduce a tiny bit of water so that the rice wouldn’t be too mushy but still fluffy. Marinate the chicken meat for at least 15 to 20 minutes.
4) When the rice is cook, spoon out the portion you need and let cool (you can spread it on a flat baking tray), meanwhile, beat 4 to 5 eggs with 1/4 teaspoon of salt (depends on the size of your eggs and how many portions you are going to cook), set aside. Put rice in a big bowl and get ready to start frying.
5) Use peanut oil instead of sesame oil because sesame oil is easy to burn and loose its flavour in high temp. right away!
Directions:
1) Heat a frying pan with 1 tablespoon of peanut oil over medium heat, melt 1/4 teaspoon salt in the oil, add chicken meat in the pan, stir fry quickly for 1 minute, sprinkle 1 tablespoon of cooking wine, stir fry quickly till cooked, remove from pan, drain well, set aside.
2) Now, YOU NEED A REAL HOT STOVE & A BIG CHINESE WOK, heat the wok on high heat till you can see smoke coming up (the steam of the air) and that’s hot enough to add 3 or 4 tablespoon of cold oil – remember – hot wok + cold oil, season the wok with your spatula.
3) Within a few seconds, you can tell the oil is hot enough, reduce heat to medium or slightly lower (depends on how hot the heat be generated by your stove) pour egg mixture into wok, stir quickly for a few seconds, add rice into wok while the egg are still 30% cooked.
3) Toss rice and egg mixture to combine quickly in order to “coat” the rice, keep the wok as hot and if you find the ingredients are too much that the wok isn’t hot enough, turn heat to high again, if you think the heat is too hot and part of your rice starts burning, remove the wok to a cold stove and continue to stir fry quickly. Then put the wok back to the hot stove. The action should be quick but organized.
4) Now it is time to add chicken to the egg fried rice, add salt to taste, sprinkle green onions, toss to combine. Turn off heat.
5) Sprinkle sesame oil to your rice, toss again till rice is shiny. If you do not want the sesame flavour. You can sprinkle a teaspoon of cooked peanut oil to your fried rice to make it shiny. Serve hot with boiled vegetables or stir fried vegetables.
Restaurant Style cooking usually use a lot of oil in fried rice, the trick is they add a teaspoon or a tablespoon of cooked oil as the final touch to make the food shiny. At home, you don’t need the extra “fat” though!
You may add ham or sausage (cut into small cubes) in this recipe but remember to stir fry them with the chicken and drain the excess oil well with paper towel from the meat before you add them into the wok in step 4 (because the oil turned brown a bit and will ruin the light yellow colour of your fried rice)
Below is a Spicy & sweet chili beef recipe (a Szechuan dish).
<<<<<<<<>>>>> Serves 4
500g beef tenderloin, cut into stripes
2 tablespoon cornstarch
1 cup of oil for frying
half carrot, shredded
1 tablespoon white sesame (roasted)
2 gloves of garlic, finely chopped
1/5 teaspoon hot bean paste
1/5 teaspoon sweet bean paste (hoisin sauce)
2 fresh chili (or a few dried ones) seeded, shredded
1 teaspoon soy sauce
1 tablespoon cooking wine
1/3 teaspoon Szechuan peppercorn powder
a few drops of sesame oil
Marinade (for the beef)
1 teaspoon of soy sauce
1 teaspoon of ginger powder
a pinch of salt
1 tablespoon of cooking wine
1/2 teaspoon of sugar
1 teaspoon of cornstarch
1/3 teaspoon of cooking oil
1) Marinate shredded beef for about 20 minutes then drain the beef and sift the cornstarch to coat the beef (this helps to seal the juice when deep frying the beef and keeps it crispy)
2) Mix soy sauce, hot bean paste, sweet bean paste (hoisin sauce)
and Szechuan peppercorn powder in a bowl, set aside
3) Heat the wok then add cooking oil over medium heat (test the temp. by putting the chopstick in the oil, when you see bubble sticking on the stick, that means the oil is hot enough), deep-fry the beef for 2 minutes (or just half cooked), drain well and set aside
4) Heat wok over high heat, add 2 tablespoons of cooking oil, stir-fry garlic and chili quickly till fragrant, add shredded carrot, stir-fry for a minute, add cooking wine and continue to stir fry until tender.
5) Add beef and the hot paste, soy sauce mixture into the wok, stir fried quickly till beef is fully cooked, turn off heat, try the taste.
6) Sprinkle sesame oil to make the food shiny, serve on plate then add garnish with sesame seed.
7) Serve hot with steamed rice
P.S. You may add some celery or onion in this recipe (but don’t over cook the vegetables)
<<<<<<>>>>>> Serves 4
600g tiger prawns, with shell
3 gloves garlic (chopped finely)
2 small Thai red chilli (seeded, finely chopped) – optional
1 cup cooking oil (for deep frying)
1/2 egg white (slightly beat)
1 tablespoon of cooking wine
1/2 tablespoon cornstarch
1/4 teaspoon ground white pepper
a few drops of sesame oil
1 tablespoon of chopped green onions (garnish)
Chili Sauce
3 tablespoons of ketchup
1 teaspoon of chili paste (depends on how hot you want)
1/2 teaspoon of salt
1 tablespoon of sugar (adjust it if you like sweeter)
1 teaspoon of soy sauce
2 teaspoons of cornstarch
2 tablespoon of water
1) Rinse the prawns and pat dry, cut off antennae and all appendages from the prawns (still in shell), open shell of prawns’ back with knife, devein, dry with kitchen towel. Marinate prawns with egg white, white pepper and cornstarch for about 20 minutes, set aside.
2) Mix chili sauce ingredients into a bowl, adjust taste, set aside
3) Heat the wok in high heat, then add oil till hot, reduce heat to medium high, deep-fry the prawns for 1.5 minutes or until the shell is crispy, remove and drain well. (the frying time depends on how big the prawns are, make sure they are just halfly cooked)
3) Remove oil from the wok, reheat the wok then add 2 tablespoon oil, stir fry garlic & chili till fragrant, add salt, return prawns in wok and add cooking wine, stir quickly for 1 minute, add chili sauce mixture (stir well before you pour), stir fry till sauce is thicken.
4) Sprinkle sesame oil, transfer to a serving plate, sprinkle green onion, serve immediately. (below is a photo of how it looks like when done)
http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3F_adv_prop%3Dimages%26imgsz%3Dall%26vf%3Dphoto%26va%3Dchili%2Bprawns%26ei%3DUTF-8%26fr%3DFP-pull-web-t%26b%3D21&w=180&h=178&imgurl=archives.zinester.com%2F1431%2F30282%2F55228_cilliprawn.JPG&rurl=http%3A%2F%2Farchives.zinester.com%2F1431%2F30282.html%3Frss%3D1&size=9.0kB&name=55228_cilliprawn.JPG&p=chili+prawns&type=jpeg&no=36&tt=94&oid=c7492be428be34ba&ei=UTF-8
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