Need chinese food recipe?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Need chinese food recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Need chinese food recipe?),it will help you,my kids.

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Does anyone know of a good recipe for chinese/korean/japanese food; using chicken.

Answers:
THAI GINGER CHICKEN

1 Bunch fresh cilantro stems removed
3 jalapenos, seeded and chopped
2-inch piece fresh ginger, peeled and thinly sliced
3 tbsp. olive oil
1 medium yellow>southernfoodabout.com/library/...

it is very MESSY to make, but taste great

Good luck

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chop the chicken into pieces, then stir fried with ginger, garlic and dry chili

or cook it with soy sauce, salt, garlic, star spice and dry chili

these are easy homemade dishes ? lb. pork spareribs
1 Tablespoon cooking oil
2 Tablespoons dried fermented black beans
1 Tablespoon Chinese rice cooking wine
? teaspoon Salt
1 teaspoon sugar
1 Tablespoon light soysauce
1 Tablespoon cornstarch
2 Tablespoons chopped hot pepper
2 Tablespoons chopped garlic

Directions:

This dish utilizes both stir frying and steaming. The stir frying is to make the black bean sauce. You can buy black bean sauce in a container in your friendly neighborhood Asian grocer, but since they are already prepared, you don't have to add the some of the ingredients such as sugar, salt, and soy sauce. We recommend using the fermented black beans because it only takes a couple of minute extra to prepare, and the stir frying brings out the delicious aroma and taste of black beans unmatched by the ones in a container.

Cut the spareribs into ?" x 1" long pieces. Wash and soak the fermented black beans for about 5 minutes. Strain off water and then chop them up into smaller pieces.

Heat the wok on high, then add the cooking oil after the wok is hot. Stir fry the fermented black beans. Add the rice wine, sugar, salt, and soy sauce. Stir for only 10 seconds. Remove to a bowl and mix thoroughly with the spareribs.

Add cornstarch to spareribs and mix thoroughly. Place all of the spareribs onto a plate or a bowl (make sure it fits in your steamer).

Heat up the steamer. Sprinkle chopped red pepper and garlic on top of the dish. Put the plate/bowl in a steamer. Cover and steam over high heat for 20 minutes.

Once done, transfer the spareribs to a serving plate to serve. Two Chinese Dish

1) Beggar Chicken
Chinese Baked Herbal Chicken Wrapped in Lotus Leaves and Clay

Ingredients
1 no : chicken, whole, fresh, about 1.3kg
3 tsp : wine, Chinese red rice (shao shin jiou)
2 tsp : sauce, light soya
1 tsp : salt
0 g : The Stuffing
120 g : pork, fat, fresh
10 g : shallot, fresh, peeled, sliced
130 g : turnip, dried
10 g : shrimp, baby, dried, soak in water
300 g : bamboo shoot, shredded
15 no : mushroom, Chinese, dried, soak in water
3 tsp : sauce, light soya
2 tsp : salt
1 tsp : oil, sesame
0.5 tsp : anise, powder
2 no : lotus, leaves, dried
10 no : egg, whole, fresh
2 tsp : sugar
1 btt : wine, Chinese red rice (shao shin jiou)
30 kg : clay
10 g : cotton

Preparation
Mix the clay, cotton water and shao shin wine until everything incorporated.

Blanch the dried lotus leaves in a pot of boiling water water for 2 minutes. Remove and strain.

Marinate the whole chicken with the shao shin wine, light soya sauce and salt for 10 minutes

The Stuffing
Strain the soaked baby shrimps and Chinese mushrooms. Using a sharp knife, slice the Chinese mushrooms.
Saute the sliced shallots, dried turnip, dried baby shrimps, shredded bamboo shoot and sliced shitake mushrooms with pork fat until fragrant about 15 minutes. Remove and cool it.

The Beggar Chicken
Stuff the sauteed ingredients into the marinated chicken. Wrap it with blanchedlotus leaves and foil paper.
Cover it with clay mixture and mould it into the shape of a chicken and paint on it. Bake it in pre-heated oven at 135-145C for 3 hours.

Remove and serve immediately.


2) THREE CUPS CHICKEN
(serves six)

Ingredients
450g chicken drumsticks
80g old ginger (remove skin and slice)
60g garlic (sliced)
2 chillies (remove seeds and cut into big pieces)
40g basil leaves (fry in hot oil for about 1 minute or use them fresh)
50g (1/4 cup) sesame oil

Seasoning
1/2 cup glutinous rice wine
1/4 cup Kimlan soy sauce (available from First Emporium & Supermarket in People's Park Complex in Singapore)
1 Tbs Kimlan soy paste (can also use good quality dark soy sauce)
1 1/2 Tbs sugar
1 Tbs oyster sauce
1 Tbs light soy sauce
150ml water

For marinating chicken:
1 Tbs potato starch,
1 tsp light soy sauce

Preparation:
Wash and chop chicken drumstick into smaller pieces. Marinate with 1 Tbs potato starch and 1 tsp light soy sauce for about 30 minutes. Deep fry till golden brown.

Heat sesame oil in wok. Put in ginger and garlic and fry well.

Put in chicken, fry briefly and add wine, followed by seasoning. Continue cooking till it boils.

Heat up a claypot and transfer chicken into it. Let it cook till sauce dries up a little.

Put in chilli and basil leaves, mix well and serve. Spicy Korean Chicken Recipe #29615
If boneless chicken is used, you can skip the first step, that is only done to discard extra fat from the skin.
12 chicken wings, cut in 2, tips discarded or boneless chicken
1 large onion, sliced
1 green bell pepper, sliced
1 cup carrots, cut in 1 inch diagonal slices or baby carrots, cut in half lengthwise
5-6 tablespoons soy sauce
1 pinch black pepper
1 teaspoon sugar
1/4 cup water
4 tablespoons red pepper paste, (kochujang)
1 teaspoon crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)
4 servings Change size or US/metric
35 minutes 10 mins prep
Source(s):
http://www.recipezaar.com/29615 Almond Chicken:
2/3 lbs chicken breast

1/2 T. cooking wine
1/2 t. each: sugar, salt
1 egg white
2 T. cornstarch
(all these are mixed together)

1.5 c. sliced almonds or sesame seeds
oil for deep frying

Remove skin from chicken. Cut chicken breast into .25" slices add above mix and mix together. Coat each slice with almonds
Heat oil for deep frying; fry chicken 1.5 minutes until crispy. Remove and serve.
Source(s):
Chinese cooking for Beginners
Huang Su-Huei; WeiChuan publising.

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