Read Online The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever by Thomas Kelley - Free Book Online Page A
Authors: Thomas Kelley
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chicken from your skillet and set aside.
Next heat up your sesame oil in your skillet, before adding in your ginger and garlic. Cook and stir frequently until the ginger begins to turn brown in color. This should take about 30 seconds.
Then stir in your reserved chicken and the rest of your ingredients and bring your mixture to a rolling boil before reducing the heat to low. Let your mixture simmer until there is only about 1/4 cup of liquid left in it. This should take about 20 minutes.
Last stir in your basil leaves and chile and increase the heat to medium. Continue cooking until the liquid in your skillet is almost gone. Remove from heat and serve immediately. Enjoy!
Tasty and Classic Cashew Chicken
There is just something about cashews that brings out the best in chicken. Now with this recipe you can experience that for yourself. Of course since this recipe uses cashews, those suffering from a peanut allergy should avoid eating this dish.
Image Credit: Flickr user Jasonlam, < https://www.flickr.com/photos/mesohungry/3699412419/sizes/o/ >
Makes: 4 Servings
Total Prep Time: 30 Minutes
INGREDIENTS:
1 ½ Pounds of Chicken, Boneless, Skinless and Cut Into Small Cubes
½ of A Red Bell Pepper, Small in Size and Cut Into Cubes
1 Cup of Cashews, Raw, Unsalted and Coarsely Chopped
5 Cloves of Garlic, Minced and Crushed
5 Scallions, Diced Finely and With Green Parts Saved
2 Tbsp. of Rice Vinegar
3 Tbsp. of Hoisin Sauce
1 tsp. of Honey, Raw
1 ½ Tbsp. of Soy Sauce
¼ tsp. of Sesame Oil
3 Tbsp. of Water
1 Tbsp. of Peanut Oil or Other Oil Of Your Choice
½ tsp. of Salt
½ tsp. of Pepper
Dash of Cayenne Pepper
Some Rice For Serving
DIRECTIONS:
The first thing that you will want to do is preheat your oven to 350 degrees. While your oven is heating up, spread out your chopped cashews onto a baking sheet. Once your oven is hot enough, toast your cashews for at least 5 to 7 minutes. Remove and allow to cool completely before you use them.
In a large sized wok or large sized skilled, heat up 1 tablespoon of you peanut oil or oil of your choice until it is very hot. Once the oil is hot enough add in your chicken, minced garlic, chopped red bell peppers, white parts of your scallions, dash of salt, dash of pepper and dash of cayenne pepper. Allow this mixture to cook, making sure that you toss it gently until chicken turn golden brown in color. This should take at least 3 to 5 minutes. Make sure that you do not cook your chicken thoroughly at this point. If you do you will risk over cooking it by the end of the cooking process for this dish.
Then in a large sized bowl, whisk together your liquid ingredients until they are all well combined. Add this sauce mixture to your pan and continue cooking until all of the flavors are well blended together and your chicken is cooked to the point where it is no longer pink on the inside and its juices run clear. Remove this mixture from your heat and toss in your roasted cashews.
Season with a dash of salt and pepper if you want and serve immediately on top of a bed of cooked rice. Garnish with the green parts of your scallions and enjoy.
Sweet Tasting Honey Walnut Shrimp
Shrimp is already decadent on its own, but when you add honey and walnuts to it, you end up with a dish that will curb any sweet tooth. This is an all-time favorite in my own household and I know for sure that it will become one in yours as well.
Image Credit: Flickr user Slopjop, < https://www.flickr.com/photos/slopjop/365915359/sizes/o/ >
Makes: 4 to 6 Servings
Total Prep Time: 35 Minutes
INGREDIENTS:
1 Cup of Water
2/3 Cup of Sugar, White
½ Cup of Walnuts, Coarsely Chopped
4 Eggs, Large In Size and Whites Only
2/3 Cup of Rice Flour, Glutinous
¼ Cup of Mayo
1 Pound of Shrimp, Large In Size, Peeled and Deveined
2 Tbsp. of Honey
1 Tbsp. of Milk, Condensed and Sweetened
1 Cup of Vegetable Oil, For
Next heat up your sesame oil in your skillet, before adding in your ginger and garlic. Cook and stir frequently until the ginger begins to turn brown in color. This should take about 30 seconds.
Then stir in your reserved chicken and the rest of your ingredients and bring your mixture to a rolling boil before reducing the heat to low. Let your mixture simmer until there is only about 1/4 cup of liquid left in it. This should take about 20 minutes.
Last stir in your basil leaves and chile and increase the heat to medium. Continue cooking until the liquid in your skillet is almost gone. Remove from heat and serve immediately. Enjoy!
Tasty and Classic Cashew Chicken
There is just something about cashews that brings out the best in chicken. Now with this recipe you can experience that for yourself. Of course since this recipe uses cashews, those suffering from a peanut allergy should avoid eating this dish.
Image Credit: Flickr user Jasonlam, < https://www.flickr.com/photos/mesohungry/3699412419/sizes/o/ >
Makes: 4 Servings
Total Prep Time: 30 Minutes
INGREDIENTS:
1 ½ Pounds of Chicken, Boneless, Skinless and Cut Into Small Cubes
½ of A Red Bell Pepper, Small in Size and Cut Into Cubes
1 Cup of Cashews, Raw, Unsalted and Coarsely Chopped
5 Cloves of Garlic, Minced and Crushed
5 Scallions, Diced Finely and With Green Parts Saved
2 Tbsp. of Rice Vinegar
3 Tbsp. of Hoisin Sauce
1 tsp. of Honey, Raw
1 ½ Tbsp. of Soy Sauce
¼ tsp. of Sesame Oil
3 Tbsp. of Water
1 Tbsp. of Peanut Oil or Other Oil Of Your Choice
½ tsp. of Salt
½ tsp. of Pepper
Dash of Cayenne Pepper
Some Rice For Serving
DIRECTIONS:
The first thing that you will want to do is preheat your oven to 350 degrees. While your oven is heating up, spread out your chopped cashews onto a baking sheet. Once your oven is hot enough, toast your cashews for at least 5 to 7 minutes. Remove and allow to cool completely before you use them.
In a large sized wok or large sized skilled, heat up 1 tablespoon of you peanut oil or oil of your choice until it is very hot. Once the oil is hot enough add in your chicken, minced garlic, chopped red bell peppers, white parts of your scallions, dash of salt, dash of pepper and dash of cayenne pepper. Allow this mixture to cook, making sure that you toss it gently until chicken turn golden brown in color. This should take at least 3 to 5 minutes. Make sure that you do not cook your chicken thoroughly at this point. If you do you will risk over cooking it by the end of the cooking process for this dish.
Then in a large sized bowl, whisk together your liquid ingredients until they are all well combined. Add this sauce mixture to your pan and continue cooking until all of the flavors are well blended together and your chicken is cooked to the point where it is no longer pink on the inside and its juices run clear. Remove this mixture from your heat and toss in your roasted cashews.
Season with a dash of salt and pepper if you want and serve immediately on top of a bed of cooked rice. Garnish with the green parts of your scallions and enjoy.
Sweet Tasting Honey Walnut Shrimp
Shrimp is already decadent on its own, but when you add honey and walnuts to it, you end up with a dish that will curb any sweet tooth. This is an all-time favorite in my own household and I know for sure that it will become one in yours as well.
Image Credit: Flickr user Slopjop, < https://www.flickr.com/photos/slopjop/365915359/sizes/o/ >
Makes: 4 to 6 Servings
Total Prep Time: 35 Minutes
INGREDIENTS:
1 Cup of Water
2/3 Cup of Sugar, White
½ Cup of Walnuts, Coarsely Chopped
4 Eggs, Large In Size and Whites Only
2/3 Cup of Rice Flour, Glutinous
¼ Cup of Mayo
1 Pound of Shrimp, Large In Size, Peeled and Deveined
2 Tbsp. of Honey
1 Tbsp. of Milk, Condensed and Sweetened
1 Cup of Vegetable Oil, For
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