Tag Archives: chinese recipe

Chinese Recipe : Shao Xing Wine Preserved Chicken

2012/11/12 Lets Woodson

Dressed Chicken	1 whole (about 1200g)
Shao Xing Wine	1.5 cup
Ginger (Sliced and pounded)	About 50g
Spring Onion	1 sprig
Fish Sauce	2 tbsp
Salt	1 tbsp

1. Cut Spring Onion in section. Slice and pound the Ginger.

2. Rinse the chicken and wipe it to dry. Rub the chicken with 1 tbsp of salt inside and outside. Place spring onion and ginger into chicken. Then marinate for 15 minutes.

3. Heat up the Shao Xing Wine until tiny bubbles appear. Turn off the heat and let it cool. (Tips : Don’t add Fish sauce or salt in this process. Otherwise, taste may turn bitter.)

4. Steam the chicken over high heat for 25 minutes (depend on chicken size). Then soak in ice water and let it cool.

5. After the Steamed Chicken Sauce cool down, mix it with Shao Xing wine and 2 tbsp of Fish Sauce.

6. Pour the mixed sauce onto the chicken. Stand until flavor penetrated for about 2 hours. Turn the chicken over for every 15 minutes.

7. Cut into pieces and pour some sauce when Serve!

Steps for cutting Chicken

1. Cut off neck

2. Cut off legs

3. Cut off wings

4. Cut off thighs from the joint

5.Cut off thighs

6. Cut from the tail.

7. Knife along the backbone and cut it into halves

8. Place the halves in opposite. Cut into pieces.

9. Place it on a plate

10. Slightly pat the breasts.

11. Cut it into halves. Then cut it into pieces.

12.Place it on a plate

13. Cut thighs in piece

14. Place thighs and wings on plate

All, STEAM, Stir-fry

Chinese Recipe : Steamed Crab with Glutinous Rice

2012/11/05 Lets Woodson

Live crab	600g
Glutinous rice	600g
Garlic	6 pieces
Dried lotus leaf	1 piece
Spring Onion	1 sprig
Coriander	1 sprig
Chopped Ginger	1 tbsp
Oil	For stir-fry

Seasoning :
Salt	1 tsp
Chicken Power	1 tsp
Light Soy sauce	4 tsp
Dark Soy sauce	2 tsp
Sugar	2 tsp

1. Rinse glutinous rice, soak in water for 1 hour, change water and soak for another 1 hour, drain well.

2. Rinse the Crabs , drain well. And cut crabs in pieces.

3. Bring water to boil. Boil the “Dried lotus leaf” till soft. Open it and wipe inside of Lotus Leaf to dry.

4. Line the steamer with Lotus Leaf. Trim the leaf edge to fit the steamer. Apply a layer of oil on leaf surface.

5. Heat 4 tbsp of oil. Fry the “Minced Garlic, Chopped Ginger” for a while. Add “Glutinous rice” and mix them well.

6. “Turn off the heat”. Pour in the seasoning and mix them well.

7. Spread with glutinous rice on lotus leaf. Smoothen the rice surface. Use a chopstick to make some holes on rice. Then Steam for 15 minutes.

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8. After 15 minutes, Sprinkle some water (about 2 tbsp, more water for softer texture) on rice surface. Cover the lid and steam for 15 minutes again.

9. Arrange crab pieces over rice and steam for 10 more minutes. After 10 minutes, Serve hot with chopped coriander and spring onion.

10. Serve!

Crab roe on rice surface. And Crab juice is absorbed by Glutinous rice.

Tips: Why so many Garlic? Taste of Garlic is very match with crab. It helps to richer the crab taste.

All, Stir-fry

Chinese Recipe : Stir-Fried Bean Threads with Ground Pork

2012/11/01 Lets Woodson

Bean Threads	150 g
Shelled Prawns	250 g
Pork Collar meat (minced):	200 g
Constarch	1/2 tsp
Sugar	1/2 tsp
Light Soy sauce	1/2 tsp
Chinese Celery	50 g
Ginger (finely chopped)	2 tbsp
Onion	1/2 piece
Oil	4 tbsp
Salt	1 tsp

1. Soak Bean Threads for 15 minutes. Remove water and set aside for next step.

2. Chop the Celery

3. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

4. Mix minced Pork with “Constarch 1/2 tsp, Sugar 1/2 tsp , Light Soy sauce 1/2 tsp”. Chill in fringe before cooking.

5. Heat 2tbsp of oil and 1 tsp of salt. Saute Ginger, Onion.

6. Add minced pork and stir-fry until the pork done. Then add Prawns and mix them well.

7. Add Bean Threads and mix all ingredients well. Then, add Celery and saute for a while.

8. Dish it up and serve it hot.

All, Stir-fry

Chinese Recipe : Stir-fried Fish Cake with Peking Cabbage

2012/10/30 Lets Woodson

Peking cabbage:	1 whole (about 1.2kg)

For Fish Cake
Dace fillet :	400 g
Dried Shrimps (Soaked) :	30 g
Spring Onion (Chopped) :	2 sprigs
Water Chestnut (Chopped) :	2 pcs
Salt :	1/2 tsp
White pepper :	pinch
Water :	2 tbsp
Oil :	4tbsp

For Stir-fry
Ginger (pounded):	1 slice
Oil	2 tbsp
Water	1/2 cup
Salt	1 tsp

1. Rinse and soak dried shrimps.Dice the Fillet.

2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.

3. Peeled, Rinse and Chop the Water Chestnut (2 pcs)

4. Add “Water Chestnut”, “chopped spring onion”,”Salt (1/2 tsp)”, “white pepper (pinch)” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.

5. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready

(Video shows how to make minced fish more elastic)

6. Heat 4 tbsp of oil. Fry the fish cake until the color is changed to golden brown. Dish it up and set aside.

7.Cut Peking cabbage and Fish cake into large strip.

8. Heat 2 tbsp of oil with ginger and 1tsp salt. Stir-fry Peking cabbage for a while. Add 1/2 cup of water and Fish strip. Mix them well..

9. Cover by lid for about 5 mins (Stir it in every 2 minute).

10. Dish it up and serve it hot!

All, STEAM

Chinese Recipe : Steamed Snubnose Pompano with Black Bean Sauce

2012/10/29 Lets Woodson

Flesh Fish (Snubnose Pompano)	1 Whole
Spring Onion (Chopped)	2 sprigs

Seasonings
Salted black beans (rinsed and minced) :	1.5 tbsp
Sugar	1/2 tsp
Oil	1 tbsp
Chicken Power	1/4 tsp
Salt	1/4 tsp
Ginger Juice	1 tsp
Light Soy Sauce	1.5 tbsp
Cornstarch	1/2 tsp

1. Ask for cleaning when buying the fish. Rinse and wipe it to dry.

2. Cut few slots on both sides. Coat both side with “Seasoning”

3. Bring water to boiling, then put the fish to steam. Steam with high heat for 10 minutes. Discard the spring onion on top of Fish. Serve!

All, STEAM

Chinese recipe : Tofu with Peedan (thousand years egg) of Taiwan Style cold dish.

2012/10/26 Lets Woodson

Tofu	1 box (350ml)
Peedan / Thousand Years Egg (Preserved Egg)	3
Dried Bonito Flakes (can be found in Japanese supermarket)	adequate amount
Soy Paste	adequate amount

1. Steam the tofu for 5 minutes. Take it out and drain. Set aside for cooling down.

2. Shell the Peedan and cut them into pieces. Arrange the Peedan.

3. Place some Dried Bonito Flakes on top of Tofu. Then, pour some soy paste on top of Dried Bonito Flakes and Tofu.

4. Serve!

Deep-fry

Chinese recipe : Spring Roll

2012/10/24 Lets Woodson

Ingredients for 30 pieces Spring Roll
Spring roll wrapper	700g
Shrimps (diced) :	300g
Minced Pork :	650g
Chinese Celery	100g
Chinese Mushroom (soaked to soft and finely chopped) :	4 pieces
Water chestnut (finely chopped)	2 pieces
Oil	For Deep Fry
Egg	1

Seasonings :
Ginger Juice	1 tsp
Salt	1/2 tsp
Light Soy sauce	1/2 tbsp
Sugar	1/2 tsp
Cornstarch	1 tsp

1. Mix and stir the “Minced Pork” and seasonings well.

2. Soak the Mushroom to soft. Chop the Mushroom and Water chestnut finely. And cut the Celery into 1cm length.

3. Heat 1 tbsp of oil. Stir-fry the minced pork. Then, add diced shrimps. Stir the pork and shrimp until well done. Then, add “Celery,Mushroom and Water chestnut”. Stir the ingredients for few minutes.

4.Then dish up and set aside. Wrapping is ready.

5. Prepare egg paste.

6.Divide the Spring roll wrapper into 2 half. Place some wrapping to the center of wrapper. Wrap the spring roll. Apply egg paste for sticking.

7. Heat Oil for deep-fry spring roll. Deep fry the spring roll until the color is changed to golden. Dish it up.

All, Stir-fry

Chinese Recipe : Stir-fried Fish Cake with Radish

2012/10/22 Lets Woodson

Radish:	1 piece (about 1kg)

For Fish Cake
Dace fillet :	400 g
Dried Shrimps (Soaked) :	20 g
Spring Onion (Chopped) :	2 sprigs
Salt :	1/2 tsp
White pepper :	pinch
Water :	2 tbsp
Oil :	4tbsp

For Stir-fry
Ginger (pounded):	1 slice
Garlic (peel and pounded):	2 cloves
Oil	2 tbsp
Water	2 cups
Sugar	1/2 tsp
Salt	1/2 tsp
Dark Soy Sauce	1/2 tbsp
Spring Onion	1 sprig

1. Wash and soak dried shrimps. Dice the Fillet.

2. Mix diced fillet and dried shrimps. And chop for about 10mins.

3. Add “chopped spring onion”,”Salt”, “white pepper” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.

(Video shows how to make minced fish paste)

4.Chill in fridge for 1 hour.

5. Heat 4 tbsp of oil. Fry the fish cake until the color is changed to golden brown. Dish it up and set aside.

6.Peel Radish, Cut Radish and Fish cake into large strip. And cut Spring onion like the picture shown.

7. Heat 2tbsp of oil with pounded ginger and garlic. Stir-fry stripped Radish and Fish for about 1 minute. Then, add 2 cups of water and 1/2 tsp of Sugar. Cover by lib for about 5 minutes. Add 1/2 tsp of Salt and 1/2 tbsp of Dark Soy Sauce. Add Spring onion and cover by lid again until the Radish soft.

8. Serve!

All, Stir-fry

Chinese Recipe : Stir-fried “Beancurd Sheet” with “Potherd mustard”,”Sliced Pork” and “Dried Shrimp”

2012/10/15 Lets Woodson

Beancurd Sheet :	110g
Dried Shrimp :	20g
Potherd mustard :	80g
Pork Collar meat	150g
Chinese Mushroom :	6 pieces
Preserved Turnip (Optional) :	1 slice

Sugar (for Potherd mustard) :	1/2 tsp
chicken stock :	1/2 cup

Seasoning for Pork
Sugar :	1/2 tsp
Cornstarch :	1 tsp
Light Soy Sauce	1/2 tbsp

Beancurd Sheet

Chinese Mushroom :

Dried Shrimp

Potherd mustard

1. Wash and soak “Beancurd Sheet”, “Chinese Mushroom” and “Dried Shrimp” until soft. Wash and Soak the “Potherd mustard” to reduce the salty level.

Beancurd Sheet

Chinese Mushroom

Pork

Preserved Turnip

2. Cut the “Beancurd Sheet” into 1cm length. Shredded the “Chinese Mushroom”. Sliced the “Pork”. Cut the “Preserved Turnip” into fine long strips.

Potherd mustard

3. Press the “Potherd mustard” to reduce water. Cut it into 1cm length , mix with Sugar 1/2 tsp. Then stir-fry the “Potherd mustard” to dry without oil. Dish up and set aside.

4. Heat the wok with oil (2tbsp). Stir-fry the “Preserved Turnip” and “Dried Shrimp”. Then, Add sliced Pork and stir-fry until the pork done.

5. Add “Potherd mustard” and “Beancurd Sheet”. Then add chicken stock. Mix them well and let “Beancurd Sheet” to absorb the sauce.

6. Dish it up and serve it hot.

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All, STEAM

Chinese Recipe : Steamed Spareribs In Fermented soy Bean Sauce

2012/10/11 Lets Woodson

Pork spareribs :	600g
Cornstarch :	2 tsp

Seasonings :
Fermented black soy beans :	1tbsp
Garlic :	2 clove
Light soy sauce :	2 tbsp
Sugar :	1 tsp
Oil :	1 tbsp

1. Rinse Spareribs (600g).

2. Rinse Fermented Soy Bean (1 tbsp), add 2 pounded Garlic. Squash Garlic and Fermented Soy Bean.

3. Mix Light Soy Sauce (2 tbsp), Sugar (1 tsp) and Oil (1 tbsp).

4. Add 2 tsp of Corn Starch. Mix Corn Starch and Spareribs well. Then, mix the sauce and Spareribs well.

5. Boil water and steam for 15 minutes on high heat. Serve hot.

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All, Stir-fry

Chinese Recipe : Stir-fried Prawns and Pork Slices with Broccoli

2012/09/21 Lets Woodson

Broccoli :	2 pieces
Pork Collar meat (sliced) :	150g
Prawns :	450g
Salt (for soaking the Prawns,make it crispy) :	1/2 tsp

Marinade -For Pork
Oil :	1tbsp
Sugar :	1/2 tsp
Potato Starch :	2tsp

Seasoning (A)- Broccoli
Oil :	1tbsp
Sugar :	1/2 tsp
Salt :	1/2 tsp
Ginger juice :	1tsp

For Stir-fry
Oil :	2tbsp
Garlic (Chopped) :	1 pcs
Ginger (pounded):	2 slices
Salt :	1/2 tsp
Light Soy Sauce :	1 tbsp
Cornstarch :	1tsp
Water :	2tbsp

1.Shell the prawns, make slits at the back and remove intestine

2. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

3. Mix Marinade with sliced Pork.

4. Wash broccoli and cut into floweret

4. Boil water with “Seasoning (A)” in a large wok. Blanch the broccoli with boiling water until done , then drain.

5. Heat 2tbsp of oil in wok. Saute the chopped garlic, ginger and salt (1/2tsp). Then stir-fry pork until color is changed.

6. Add prawns, mix them and add soy sauce (1tbsp). Add broccoli and stir-fry for a while. Then, thicken with cornstarch water.

7.Dish up

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All, Deep-fry, Stir-fry

Chinese Recipe : Sweet and Sour Fish

2012/09/20 Lets Woodson

Yellow Croaker Fish :	3 wholes, about 700g
eggs :	1 pieces
Red Pepper :	1 piece
Onion :	3/4 piece
Flesh Pineapple :	100g
Flour (For coating Fillet) :	3 tbsp
Oil :	for frying
Garlic (pounded) :	1 piece
Ginger (pounded):	3 slices
Rice vinegar:	1tbsp
Salt :	1/2 tsp

Marinade(A)-For Fish
Salt :	Pinch
Ground White Pepper :	Pinch

Sour Sauce
Slab Suger (finely chopped) / Brown sugar:	50g
Lemon Juice :	1tsp
Water :	4tbsp
Onion :	1/4 piece
Oil :	1tbsp

1. Remove Fish scale and De-bone a Fish.

2. Clean and dry the fillets. Rub fillet with salt and white pepper. Set aside for 1 hour.

3. Sour sauce

Heat 1tbsp oil in wok. Turn the heat to medium. Stir-Fry onion until soft and golden brown. Remove the Onion and add the mixture of Slab Suger, Lemon juice and water. Cook until the sauce sticky.

4.Cut the Red Pepper, Onion and Pineapple into pieces and set aside.

5. Remove yolk from egg white. Mix fillet with eggs white. Then, coat evenly with flour.

6. Deep-fry in boiling oil until cooked.

7. Heat 2tbsp oil in wok. Stir-fry the garlic, ginger and salt (1/2tsp). Then, add Red Pepper and Onion. Mix them well. Then add Rice vinegar.

8. Add Pineapple and Fillet. Then add the Sour sauce and mix all the ingredients well.

9. Ready to serve.

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All, BAKE

Chinese Recipe : Cantonese Roast Crackling Pork

2012/09/17 Lets Woodson

–Pork Belly with Skin :	1.3-1.5kg
(Tips: Choose thinner Pork Belly, otherwise,need to take longer time to absorb the favour. And need to use longer time and slower fire for meat side)
-Coarse Salt :	2tbsp
(Tips: Coarse Salt is used to remove water from pork skin, keep oil and even temperature for more crackly skin. And Coarse Salt is not salty as table salt.)
–Mei Kuei Lu Chiew	1tsp