Read Online The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever by Thomas Kelley - Free Book Online
Authors: Thomas Kelley
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chicken on the grill. Cook your chicken on your greased grill for at least 6 to 8 minutes per side or until juices of the chicken run clear. Make sure that you baste your chicken frequently with the remaining marinade.
Continue cooking your chicken until the chicken turns golden brown in color. Remove from grill and serve immediately. Enjoy!
Hunan Style Kung Pao Chicken
This is yet another great chicken recipe to try and that I know you will fall in love with. It is incredibly easy to make and thanks to this recipe will taste as if you have just picked it up from your favorite takeout spot.
Makes: 4 Pieces of Chicken
Total Prep Time: 1 Hour
INGREDIENTS:
4 Chicken Breasts, Boneless, Skinless and Cut Into Small Cubes
20 Pieces of Shrimp, Large In Size, Peeled and Deveined
4 tsp. of Soy Sauce
4 tsp. of Rice Wine
2 tsp. of Sesame Oil
1 Tbsp. of Cornstarch
½ Cup of Vegetable Oil, Evenly Divided
4 Cloves of Garlic, Minced
16 red Chili Peppers, Dried and Cut Into Halves
2 tsp. of Szechuan Style Peppercorns, Optional
1 Red Bell Pepper, Sliced Finely
1 Green Bell Pepper, Sliced Finely
¼ Cup of Soy Sauce, Dark
2 Tbsp. of Rice Wine
2 tsp. of Sugar, White
1 Cup of Peanuts, Salted
4 Green Onion, Cut Into Small Pieces
2 Dashes of Sesame Oil, Optional and For Taste
DIRECTIONS:
The first thing that you will want to do is combine your chopped chicken and deveined shrimp in a large sized mixing bowl. Also add in your 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil if you are using it. Sprinkle with some cornstarch and mix until thorough combined. Set aside and allow to marinate for at least 25 minutes.
While the meat is marinating, heat up half of your vegetable oil in a large sized wok over high heat. Once your meat and shrimp has finished marinating stir it into your wok and allow to cook until the chicken is white in color on the outside while still pink on the inside. This should take about 5 minutes. Remove your chicken and wipe the wok clean with a paper towel.
Heat up your remaining vegetable oil over high heat. Add in your garlic and allow to cook for a few seconds or until the garlic begins to turn brown in color. Stir in your dried chile and peppercorns. Let them cook for a few seconds, making sure to stir frequently as they do so until the peppers begin to darken in color.
Next add in your red and green bell peppers, leftover soy sauce, rice wine and white sugar. Bring this mixture to a rolling boil before stirring in your chicken. Allow this mixture to cook until your peppers are almost tender and the chicken is no longer pink on the inside. This should take about 5 minutes or more.
Last stir in your peanuts and green onions until the green onions become limp and soft. Stir in just a few more drops of sesame oil and remove from heat. Serve immediately and enjoy.
Taiwanese Style Three Cup Chicken
If you are looking for a dish that is packed full of protein, than this is certainly the recipe for you. This dish is packed full of succulent and juicing chicken that I know for sure that you won’t be able to get enough of it. For the tastiest results I recommend serving this dish over a bed of rice.
Makes: 1 ½ Pounds of Tasty Chicken
Total Prep Time: 50 Minutes
INGREDIENTS:
1 Tbsp. of Vegetable Oil
1 ½ Pounds of Chicken, Thighs, Skinless, Boneless and Cut Into Small Chunks
½ Cup of Sesame Oil
10 Slices of Ginger, Fresh
2 Cloves of Garlic, Sliced Finely
½ Cup of Sherry
1/3 Cup of Soy Sauce
¼ Cup of Water
3 Tbsp. of Sugar, White
½ Cup of Basil Leaves, Thai Style and Fresh
3 Red Chilies, Whole and Dried
DIRECTIONS:
Heat up your vegetable oil in a large sized skillet over medium to high heat. Once your skillet is hot enough add in your cut up chicken pieces and cook your chicken until it is light brown on all sides. This should take about 5 minutes. Remove your
Continue cooking your chicken until the chicken turns golden brown in color. Remove from grill and serve immediately. Enjoy!
Hunan Style Kung Pao Chicken
This is yet another great chicken recipe to try and that I know you will fall in love with. It is incredibly easy to make and thanks to this recipe will taste as if you have just picked it up from your favorite takeout spot.
Makes: 4 Pieces of Chicken
Total Prep Time: 1 Hour
INGREDIENTS:
4 Chicken Breasts, Boneless, Skinless and Cut Into Small Cubes
20 Pieces of Shrimp, Large In Size, Peeled and Deveined
4 tsp. of Soy Sauce
4 tsp. of Rice Wine
2 tsp. of Sesame Oil
1 Tbsp. of Cornstarch
½ Cup of Vegetable Oil, Evenly Divided
4 Cloves of Garlic, Minced
16 red Chili Peppers, Dried and Cut Into Halves
2 tsp. of Szechuan Style Peppercorns, Optional
1 Red Bell Pepper, Sliced Finely
1 Green Bell Pepper, Sliced Finely
¼ Cup of Soy Sauce, Dark
2 Tbsp. of Rice Wine
2 tsp. of Sugar, White
1 Cup of Peanuts, Salted
4 Green Onion, Cut Into Small Pieces
2 Dashes of Sesame Oil, Optional and For Taste
DIRECTIONS:
The first thing that you will want to do is combine your chopped chicken and deveined shrimp in a large sized mixing bowl. Also add in your 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil if you are using it. Sprinkle with some cornstarch and mix until thorough combined. Set aside and allow to marinate for at least 25 minutes.
While the meat is marinating, heat up half of your vegetable oil in a large sized wok over high heat. Once your meat and shrimp has finished marinating stir it into your wok and allow to cook until the chicken is white in color on the outside while still pink on the inside. This should take about 5 minutes. Remove your chicken and wipe the wok clean with a paper towel.
Heat up your remaining vegetable oil over high heat. Add in your garlic and allow to cook for a few seconds or until the garlic begins to turn brown in color. Stir in your dried chile and peppercorns. Let them cook for a few seconds, making sure to stir frequently as they do so until the peppers begin to darken in color.
Next add in your red and green bell peppers, leftover soy sauce, rice wine and white sugar. Bring this mixture to a rolling boil before stirring in your chicken. Allow this mixture to cook until your peppers are almost tender and the chicken is no longer pink on the inside. This should take about 5 minutes or more.
Last stir in your peanuts and green onions until the green onions become limp and soft. Stir in just a few more drops of sesame oil and remove from heat. Serve immediately and enjoy.
Taiwanese Style Three Cup Chicken
If you are looking for a dish that is packed full of protein, than this is certainly the recipe for you. This dish is packed full of succulent and juicing chicken that I know for sure that you won’t be able to get enough of it. For the tastiest results I recommend serving this dish over a bed of rice.
Makes: 1 ½ Pounds of Tasty Chicken
Total Prep Time: 50 Minutes
INGREDIENTS:
1 Tbsp. of Vegetable Oil
1 ½ Pounds of Chicken, Thighs, Skinless, Boneless and Cut Into Small Chunks
½ Cup of Sesame Oil
10 Slices of Ginger, Fresh
2 Cloves of Garlic, Sliced Finely
½ Cup of Sherry
1/3 Cup of Soy Sauce
¼ Cup of Water
3 Tbsp. of Sugar, White
½ Cup of Basil Leaves, Thai Style and Fresh
3 Red Chilies, Whole and Dried
DIRECTIONS:
Heat up your vegetable oil in a large sized skillet over medium to high heat. Once your skillet is hot enough add in your cut up chicken pieces and cook your chicken until it is light brown on all sides. This should take about 5 minutes. Remove your
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