Read Online The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever by Thomas Kelley - Free Book Online Page B
Authors: Thomas Kelley
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Frying
DIRECTIONS:
Stir together your water and sugar in a small sized saucepan. Bring this mixture to a rolling boil and add in your coarsely chopped walnuts. Let this mixture boil for least 2 minutes, before draining and placing your walnuts on a cookie sheet to dry.
Next whip up your egg whites in a medium sized mixing bowl until they are foamy. Then stir in your mochiko until it is pasty in consistency.
Then heat up your oil in a heavy and deep skillet over medium to high heat. Dip your peeled shrimp into your mochiko batter before frying them in your hot oil. Fry the shrimp until they are golden brown in color. This should take about 5 minutes. After 5 minutes remove the shrimp and place on paper towels to drain of excess oil.
Meanwhile in a medium sized serving bowl, stir together your mayo, honey and milk until evenly blended. Add in your fried shrimp and toss to coat with your sauce evenly. Sprinkle your walnuts on top of the shrimp and serve immediately. Enjoy!
Moo Goo Gai Pan
This is a very traditional dish that you can often see being served in many traditional style Chinese homes. It is very filling and very tasty, making this one dish that you are going to want to make over and over again.
Image Credit: Flickr user Powerplantop, < https://www.flickr.com/photos/40726522@N02/6923095352/sizes/l >
Makes: 4 Servings
Total Prep Time: 40 Minutes
INGREDIENTS:
1 Pound of Chicken, Boneless, Skinless and Cut Into Cubes
3 Cloves of Garlic, Sliced Finely
1 Piece of Ginger, Fresh, Peeled and Sliced Thinly
1 Cup of Mushrooms, Coarsely Chopped
¾ Cup of Cabbage, Sliced Into Small Strips
1 Carrot, Medium In Size and Thinly Sliced
1 Cup of Snow Peas, Washed and Trimmed
½ Cup of Green Onions, Sliced With White and Green Parts Separated
½ Cup of Water Chestnuts
1 Cup of Bamboo Shoots
1 ½ Cup of Chicken Stock
2 Tbsp. of Cornstarch
1 Tbsp. of Peanut Oil or Oil of Your Choice
Some Rice For Serving
DIRECTIONS:
The first thing that you will want to do is add your peanut oil into your preheated wok or into a large sized. Then add in your ginger and garlic and sauté until brown in color and fragrant. Strain your ginger and garlic from the oil and discard. This is just to add flavor to your oil.
Next add in your chicken and sauté in your flavored oil over medium heat for at least 5 minutes. While your chicken is cooking, combine your cornstarch and chicken stock together in a small sized bowl. Whisk thorough until the mixture is free of any clumps.
Then add in your veggies to your pan. Sauté your chicken and veggies together for at least 3 to 4 minutes before pouring your chicken stock mixture into your pan. Let your mixture come to a boil before reducing the heat to a simmer.
Add in your water chestnuts, bamboo shoots, and white parts of your green onions to your skillet next. Cover your skillet and allow to simmer for at least 15 to 20 minutes or until the vegetables are crisp and tender to the touch. Remove from heat and serve over a bed of rice. Garnish with some of your green onions and enjoy at once.
Classic General Tso’s Chicken
Whenever I order Chinese takeout, this is the main dish that I get and I know that I am not the only one. This dish is not only packed full of succulent and tender chicken, but it also has a spicy kick that many people will fall in love with. I guarantee that this will soon become a household favorite in your home.
Image Credit: Flickr user Jeffreyw, < https://www.flickr.com/photos/jeffreyww/6615421331/sizes/l >
Makes: 4 Servings
Total Prep Time: 1 Hour and 5 Minutes
INGREDIENTS FOR YOUR CHICKEN AND MARINADE:
1 Pound of Chicken, Boneless, Skinless and Cut Into Small Cubes
2 Tbsp. of Soy Sauce
3 Tbsp. of Sherry Wine
2 Tbsp. of Rice Vinegar
2 Tbsp. of Cornstarch
Ingredients for Your Sauce:
¼ Cup of Chicken Stock
¼ Cup of Soy Sauce
2 Tbsp. of Sherry
DIRECTIONS:
Stir together your water and sugar in a small sized saucepan. Bring this mixture to a rolling boil and add in your coarsely chopped walnuts. Let this mixture boil for least 2 minutes, before draining and placing your walnuts on a cookie sheet to dry.
Next whip up your egg whites in a medium sized mixing bowl until they are foamy. Then stir in your mochiko until it is pasty in consistency.
Then heat up your oil in a heavy and deep skillet over medium to high heat. Dip your peeled shrimp into your mochiko batter before frying them in your hot oil. Fry the shrimp until they are golden brown in color. This should take about 5 minutes. After 5 minutes remove the shrimp and place on paper towels to drain of excess oil.
Meanwhile in a medium sized serving bowl, stir together your mayo, honey and milk until evenly blended. Add in your fried shrimp and toss to coat with your sauce evenly. Sprinkle your walnuts on top of the shrimp and serve immediately. Enjoy!
Moo Goo Gai Pan
This is a very traditional dish that you can often see being served in many traditional style Chinese homes. It is very filling and very tasty, making this one dish that you are going to want to make over and over again.
Image Credit: Flickr user Powerplantop, < https://www.flickr.com/photos/40726522@N02/6923095352/sizes/l >
Makes: 4 Servings
Total Prep Time: 40 Minutes
INGREDIENTS:
1 Pound of Chicken, Boneless, Skinless and Cut Into Cubes
3 Cloves of Garlic, Sliced Finely
1 Piece of Ginger, Fresh, Peeled and Sliced Thinly
1 Cup of Mushrooms, Coarsely Chopped
¾ Cup of Cabbage, Sliced Into Small Strips
1 Carrot, Medium In Size and Thinly Sliced
1 Cup of Snow Peas, Washed and Trimmed
½ Cup of Green Onions, Sliced With White and Green Parts Separated
½ Cup of Water Chestnuts
1 Cup of Bamboo Shoots
1 ½ Cup of Chicken Stock
2 Tbsp. of Cornstarch
1 Tbsp. of Peanut Oil or Oil of Your Choice
Some Rice For Serving
DIRECTIONS:
The first thing that you will want to do is add your peanut oil into your preheated wok or into a large sized. Then add in your ginger and garlic and sauté until brown in color and fragrant. Strain your ginger and garlic from the oil and discard. This is just to add flavor to your oil.
Next add in your chicken and sauté in your flavored oil over medium heat for at least 5 minutes. While your chicken is cooking, combine your cornstarch and chicken stock together in a small sized bowl. Whisk thorough until the mixture is free of any clumps.
Then add in your veggies to your pan. Sauté your chicken and veggies together for at least 3 to 4 minutes before pouring your chicken stock mixture into your pan. Let your mixture come to a boil before reducing the heat to a simmer.
Add in your water chestnuts, bamboo shoots, and white parts of your green onions to your skillet next. Cover your skillet and allow to simmer for at least 15 to 20 minutes or until the vegetables are crisp and tender to the touch. Remove from heat and serve over a bed of rice. Garnish with some of your green onions and enjoy at once.
Classic General Tso’s Chicken
Whenever I order Chinese takeout, this is the main dish that I get and I know that I am not the only one. This dish is not only packed full of succulent and tender chicken, but it also has a spicy kick that many people will fall in love with. I guarantee that this will soon become a household favorite in your home.
Image Credit: Flickr user Jeffreyw, < https://www.flickr.com/photos/jeffreyww/6615421331/sizes/l >
Makes: 4 Servings
Total Prep Time: 1 Hour and 5 Minutes
INGREDIENTS FOR YOUR CHICKEN AND MARINADE:
1 Pound of Chicken, Boneless, Skinless and Cut Into Small Cubes
2 Tbsp. of Soy Sauce
3 Tbsp. of Sherry Wine
2 Tbsp. of Rice Vinegar
2 Tbsp. of Cornstarch
Ingredients for Your Sauce:
¼ Cup of Chicken Stock
¼ Cup of Soy Sauce
2 Tbsp. of Sherry
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