~ 'Chinese Dishes' ~

[MysteRy]

Chicken Fried Rice










Ingredients
Thai Jasmine rice/ Jeera Samba rice – 2 cups
Water – 3 cups
Boneless chicken – 200 gm
Water – 1 1/2 cups
Garlic – 1 big finely minced
Onions – 2 medium chopped
Carrots – 2 medium chopped
Beans – 100 gm chopped
Capsicum – 1 chopped
Leeks – 1 chopped
Spring onions – 1 cup chopped
Eggs – 3
Soya sauce – 3 tsp
Pepper powder – 1/2 tsp
Aginomotto/ MSG – 1/4 tsp (optional)
Sugar – 1/4 tsp
Salt – to taste
Oil – 3 tbsp



Method
Pour 3 cups of water into a rice cooker and add washed rice and salt. 
Cook till done. 
Allow the rice to cool. 
Cook the chicken pieces in 1 1/2 cups of water, adding a little bit of salt. 
Take them out of the broth and allow to cool. 
Chop them into 2″ pieces.
 Keep aside the broth.
 In a large non-stick pan, heat oil and add finely minced garlic.
 Fry till the aroma comes out. 
Add the onions and fry till light brown. 
Now add carrots, beans, capsicum and leeks. 
Fry for a minute and add 1/2 cup of chicken broth. 
Cook on a high flame till the vegetables absorb the broth. 
Add the chicken pieces, pepper powder and salt. 
Fry for a minute. 
Make a well in the middle and add beaten eggs. 
Stir fry the eggs and then fry it along with the vegetables and chicken. 
Now add the rice, soya sauce, sugar and aginomotto. 
Fry on a high flame for about 2 minutes and switch off the flame.

[MysteRy]

Chilly Chicken










Ingredients
Chicken Breast – 850 gm cut into small pieces
Onions – 2 diced
Green Capsicum – 1 diced
Ginger – 2 tbsp finely chopped
Garlic – 2 tbsp finely chopped
Green chillies – 5 cut slantwise
Celery – 2 tbsp chopped
Water – 1 cup
Corn flour – 3 tsp
Pepper powder – 1/2 tsp
Orange red color – 1/4 tsp
Soya sauce – 3 tbsp
Tomato sauce – 3 tbsp
Vinegar – 2 tbsp
Sugar – 1 tsp
Salt – to taste
Aginomotto/ MSG – 1/4 tsp
Spring onions – 2 tbsp chopped
Oil – 2 tbsp
Oil – for frying

For the Marinade
Egg – 1
Soya sauce – 1 tsp
Pepper powder – 1/2 tsp
All purpose flour/ Maida – 3 tbsp
Corn flour – 2 tbsp
Salt – to taste



Method
Marinate the chicken pieces with egg, soya sauce, pepper powder, all purpose flour, corn flour and salt for 15 minutes. 
Heat oil in a skillet and fry the chicken pieces till they turn golden brown.
Keep aside.
 Heat oil in a non-stick pan and add ginger and garlic. 
Fry till they are light brown. 
Add onions, capsicum, green chillies and celery.
 Saute till the onions turn pink. 
Lower the heat and add pepper powder, soya sauce, tomato sauce, vinegar, sugar and salt. 
(Be careful while adding the salt since the sauces and aginomotto have salt in them).
  Mix the corn flour and orange red color with water and pour into the pan. 
When it boils, add the fried chicken pieces and mix well.
  Stir -fry for a minute so that the chicken pieces are well coated with the mixture.
  Garnish with spring onions.
  Serve yummy ‘Chilly Chicken’ with fried rice, noodles, steamed rice or rotis.

[MysteRy]

Sweet and Sour Fish









Ingredients

Fish fillet – 200 gm
Onion – 1 small
Carrot – 1/4 cup
Zucchini – 1/4 cup
Capsicum – 1/4 cup
Pineapple – 1/4 cup
Tomato – 1
Ginger – 1″ piece chopped
Garlic – 1 chopped
Water – 1 cup + 1/4 cup
Corn flour – 2 tsp
Dark soya sauce – 1/2 tsp
Tomato sauce – 4 tbsp
Aginomotto – 1/4 tsp
Pepper powder – 1/2 tsp
Sugar – 1/4 tsp
Salt – to taste
Vinegar – 2 tsp
Oil – 1 tbsp + for frying

For the Marinade

All purpose flour/Maida – 1.5 tbsp
Corn flour – 1 tsp
Pepper powder – 1/4 tsp
Dark soya sauce – 1/4 tsp
Egg – 1 beaten
Salt – to taste



Method

Cut the fish fillet into 2″ size pieces. 
In a bowl, mix  egg, maida, corn flour, soya sauce, pepper powder and salt to a paste. 
Marinate the fish pieces with the paste and keep aside for 10 minutes. 
Meanwhile, cut all the vegetables into 2″ size pieces. 
Deep fry the fish in hot oil. 
Add 1tbsp of the left over oil into a preheated wok or a non stick pan and add finely chopped ginger and garlic. 
Sau-t’e for a minute and add onions, capsicum, zucchini and carrots. 
Sau-t’e for one more minute and then add the tomatoes and pineapple. 
Mix well and add a cup of water. 
Also add the tomato sauce, soya sauce, pepper powder, vinegar, sugar, and salt.
 Cook for a minute and add the corn flour mixed with 1/4 cup of water. 
Allow to cook for another 2 minutes more till the gravy is thick. 
Finally, add aginomotto and mix well. 
Pour the gravy over the fried fish and serve hot with fried rice, noodles or steamed rice.
 Enjoy!

Use any good white fish fillet for the recipe. 
If you want it to be more spicy, add tomato ketchup instead of tomato sauce. 
To make the dish more tasty, you can add 1/4 of a chicken stock cube!

[MysteRy]

Sweet and Sour Chicken




Ingredients:
8 oz. boneless and skinless chicken breast (cut into bite-size cubes)
1 tablespoon shaoxing wine (optional)
1 green bell pepper (seeds removed and cut into squares)
1 stalk scallion (cut into 2-inch lengths)
2 cloves garlic (finely chopped)
Oil for frying

Batter:
4 tablespoons all-purpose flour
4 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking soda

Sweet and Sour Sauce:
3 tablespoons ketchup
3 tablespoons chili sauce (Lingam hot sauce)
1 teaspoon plum sauce
1/2 teaspoon Lea and Perrins Worcestershire sauce
1/4 teaspoon Chinese rice vinegar
1/2 teaspoon oyster sauce
3 tablespoons water
1/2 teaspoon corn starch
3 dashes white pepper powder
2 tablespoons oil

Method:
Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sweet and sour sauce in a small bowl and set aside.

Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.

[MysteRy]

Penang Char Kuey Teow






Ingredients:

Chili Paste:
1 oz. seeded dried red chiles (soak in water)
2 fresh red chilies (seeded)
3 small shallots (peeled and sliced)
1 teaspoon oil
A pinch of salt

Sauce (mix and blend well):
5 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce
Scant 1/2 teaspoon salt
2 dashes white pepper powder

Other Ingredients:
12 shelled prawn (submerge in ice cold water plus 2 tablespoons sugar for 30 minutes)
1 lb. fresh flat rice noodles (completely loosened and no clumps)
1 lb. bloody cockles (extract the cockles by opening its shell)
2 Chinese sausages (sliced diagonally)
A bunch of fresh bean sprouts (rinsed with cold water and drained)
A bunch of Chinese chives (removed about 1-inch of the bottom section and cut into 2-inch lengths)
3 cloves garlic (chopped finely)

Method:
1.Grind all the ingredients of the chili paste using a mini food processor until fine. Heat up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set aside.

2.Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons oil/lard into the wok and add half the portion of chopped garlic into the wok and do a quick stir.

3.Transfer six (6) prawn out of water and half the sausage slices into the wok. Make a few quick stirs with the spatula until the prawn starts to change color and you smell the aroma of the Chinese sausage.

4.Add half the bean sprouts into the wok.Immediately follow by 8 oz. or half portion of the flat noodles.

5.Add 2 1/2 tablespoons of the sauce into the wok and stir vigorously to blend well. Using the spatula, push the noodles to one side, and add a little oil on the empty area and crack an egg on it. Use the spatula to break the egg yolk and stir to blend with the egg white. Flip the noodles and cover the egg, and wait for about 15 seconds.

6.Add about 1/2 tablespoon of chili paste (if you like it spicy, add more) and some cockle clams into the wok.

7.Continue to stir-fry and make sure the egg is cooked through. Add chives, do a couple of quick stirs, dish out and serve immediately.

[MysteRy]

Claypot Chicken Rice



Ingredients:

For the chicken:

1 pound/ 450 grams chicken meat (from the thighs or breast), deboned and sliced into 2-inch pieces
1 tablespoon cornstarch
3 teaspoons Chinese rice wine
3 teaspoons sesame oil
A pinch of salt

METHOD:

Whisk the cornstarch, rice wine, sesame oil and salt in a bowl, then pour it over the chicken pieces, mixing well to coat. Set aside for 30 minutes while you prepare the rest of the ingredients.

Claypot rice:

2 tablespoons vegetable oil
3 cloves of garlic, minced
A 2-inch piece of ginger, peeled and thinly sliced
1 ounce/ 28 grams dried shiitake mushrooms, rehydrated in hot water and sliced
2 ounces/ 56 grams dried Chinese sausage (Lap Cheong), sliced
10 ounces/ 280 grams white rice, rinsed in cold water until the water runs clear and drained
2 teaspoons light soy sauce
2 teaspoons sesame oil
¾ cup of water, at room temperature
5 ounces/ 140 grams leafy green vegetables, like bok choy, gai choy, dou miao or spinach, rinsed and roughly chopped
1 tablespoon dark soy sauce
1 teaspoon sesame oil

Method:

Heat the oil in a wok or a deep frying pan, then add the garlic and ginger, frying until fragrant. Add the marinated chicken and stir. When the meat starts to brown, add the mushrooms and chinese sausage, stirring for a minute to mix well.

If you’re using a claypot, place it on a hob and turn the heat to low.

Add the rice to the wok and turn the heat to high, mixing as you go to allow the rice to fully absorb the flavor of the other ingredients. Add the light soy sauce and sesame oil to the wok and keep stirring and mixing for another 2 minutes.

Turn off the heat and transfer the contents of the wok to the claypot. Add the water, then cover and increase the heat to medium.

Leave the ingredients to cook for about an hour, checking-in every 15 minutes and giving the rice a stir or two.

After an hour, add the vegetables, cover and turn the heat to low for 10 minutes.

Drizzle the dark soy sauce and sesame oil over the vegetables and serve, with the claypot as your centerpiece.

[MysteRy]

Quick Chinese Egg Drop Soup



Ingredients

4 c. seasoned chicken broth
1/2 c. frozen green peas
1 egg, beaten
2-3 green onions, finely diced

Preparation
Bring broth and peas to boil in large saucepan.
Slowly add egg to boiling broth, stirring constantly.
Sprinkle with onions. Serve hot.