Chinese Stir-Fried Chicken and Broccoli with Mayonnaise.

You can cook Chinese Stir-Fried Chicken and Broccoli with Mayonnaise using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chinese Stir-Fried Chicken and Broccoli with Mayonnaise

1. It’s of Broccoli.
2. It’s of Chicken breasts.
3. It’s of Sake.
4. You need of Shio-koji (or salt).
5. Prepare of Katakuriko.
6. Prepare of Vegetable oil.
7. You need of Combined seasoning ingredients:.
8. You need of Oyster sauce.
9. You need of Gochujang.
10. It’s of Mayonnaise.
11. You need of Ponzu.
12. You need of Sugar.
13. It’s of Water.

Chinese Stir-Fried Chicken and Broccoli with Mayonnaise step by step

1. Divide the broccoli into small florets and rinse. You will use it raw..
2. Slice chicken diagonally into bite-sized pieces. Season and rub it with sake and shio-koji or salt. Coat evenly with katakuriko and let it sit for 30 minutes..
3. Heat oil in a skillet, stir fry the chicken pieces from Step 2 on both sides until golden brown..
4. Add the raw broccoli..
5. Cover the skillet and steam-fry until done..
6. Add the sauce, then toss and fry the ingredients. When the sauce is well mixed with the other ingredients, it is done. (Drizzle some sesame oil for even more flavor)..

Chinese •Spring rolls• with sweet sauce. These delicious Chinese Spring Rolls with a Mouth Watering Sweet Chilli Sauce, What a Perfect Starter and it is perfect for all occasions. When I was growing up, Chinatown was the only place you went for authentic Chinese food, but it was almost exclusively I think this spring roll recipe tastes good without any condiments, but I also like an old classic: a Worcestershire-based dipping sauce I used to. Traditional Chinese Spring Rolls with shredded pork and vegetables, named as "three shreds spring rolls – 三丝春卷".

These Asian-inspired spring rolls make great appetizers, and they are sure to impress guests at your next party. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves This is a Filipino recipe, and Filipino food has Middle eastern, Spanish, Chinese (likely the. Spring Rolls are usually served with Sweet and Sour Sauce. it's truly worth making your own – it's really quick and easy! You can cook Chinese •Spring rolls• with sweet sauce using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chinese •Spring rolls• with sweet sauce

1. You need 1 tbsp of oil.
2. Prepare 2 of garlic gloves finely chopped or minced.
3. You need 1 of large or 2 small carrot.
4. It’s 11/2 of white cabbage.
5. It’s 5 cm of piece of ginger.
6. Prepare 3 of spring onion.
7. You need 1 tsp of cornflour.
8. Prepare 2 tbsp of soy sauce.
9. It’s of 10-15 Spring roll wrappers (I did it myself).
10. You need of Sweet and Sour Sauce (makes ~ 2/3 cup).
11. It’s 2 tsp of cornflour/ cornstarch.
12. It’s 2 tbsp of water.
13. Prepare 1/2 cup of apple cider vinegar.
14. Prepare 1 tbsp of honey.
15. It’s 1 tbsp of ketchup.
16. It’s 2 tsp of soy sauce.

I've popped the recipe in Everybody's favourite Spring Rolls, made at home! Nothing like the ones at suburban Chinese takeout joints with unidentifiable mushy fillings and overly. The Chinese Spring Rolls we are going to make today are often found in Chinese restaurants in Hong Kong, particularly in the Dim Sum eateries, and is often served with a dipping Worcestershire Sauce and or sweet chili sauce. The beauty of these spring rolls is that you can make them with whatever.

Chinese •Spring rolls• with sweet sauce instructions

1. Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white..
2. Add carrot, ginger onion and cabbage. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce cook for 1 minute until the liquid is gone..
3. SWEET and SOUR SAUCE: Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 – 5 minutes)..
4. Now take the spring roll wrapper. If you are using the wrapper recipe which i have posted..
5. 1. Heat oil at the deep frying temperature 2. Gently sleed on spring rool, if the oil is not enough hot, than the spring rolls absorb oil and become soggy. 3. Depending on the size of the pan or kadai 4. Fry spring rolls till they are crisp and golden. 5. Drain fried spring rolls on kitchen paper towels to remove excess oil..
6. Garnish with some chopped spring onion greens and serve with sweet sauce.

Spring rolls are usually eaten during the Spring Festival in mainland China, hence the name. Spring rolls served in Chinese restaurants in America reportedly usually have meat fillings, and can Spring rolls are called pancakes in Xiamen. They are crispy, tender, sweet, delicious and rich in. Delicious Korean fusion dish using popular Korean beef bulgogi. Because you are missing out on something great!

Easy Chicken Ramen (w/ leftovers!).

You can cook Easy Chicken Ramen (w/ leftovers!) using 21 ingredients and 4 steps. Here is how you cook it.

Ingredients of Easy Chicken Ramen (w/ leftovers!)

1. It’s of Soft boiled eggs.
2. You need of eggs.
3. You need of soy sauce.
4. You need of rice vinegar.
5. You need of water.
6. It’s of chilli garlic sauce.
7. You need of Noodles.
8. It’s of packaged Chinese noodles of your choice.
9. You need of vegetable oil.
10. You need of Broth.
11. You need of chicken breasts.
12. You need of thinly sliced onion.
13. Prepare of thinly sliced green onions.
14. It’s of minced garlic.
15. It’s of vegetable oil.
16. It’s of sesame oil.
17. It’s of Remaining egg marinade mixture.
18. It’s of Garnish.
19. You need of green onion.
20. It’s of Sesame seeds.
21. It’s of Chilli garlic sauce.

Easy Chicken Ramen (w/ leftovers!) step by step

1. Boil eggs lightly for 7 minutes. Make sure water is just barely boiling. While boiling, mix rice vinegar, soy sauce, chilli garlic sauce, and water together. Remove eggs and place in an ice bath for three minutes. Place eggs in sauce mixture..
2. Cook noods according to package. Run under cold water, drain, and toss in oil..
3. Heat vegetable and sesame oil on medium high heat. Add all onions and sauté for 5-7 minutes. Add garlic with some extra oil and cook for 1 minute. Add chicken broth. Remove eggs from marinade. Add the marinade to the broth. Bring to a simmer then add chicken breasts. Simmer chicken breasts for 15-20 mins until it reaches 165 degrees on the inside. Remove chicken and shred with two forks. Return to broth..
4. Find a decently big soup bowl. Add noods. Add broth. Add egg. Top with green onions and sesame seeds. Add some more chilli garlic sauce if you are a spice queen. Enjoy!.

Korean Chicken Rice Salad/Bowl.

You can cook Korean Chicken Rice Salad/Bowl using 23 ingredients and 19 steps. Here is how you cook that.

Ingredients of Korean Chicken Rice Salad/Bowl

1. Prepare of Meat.
2. Prepare 2 of chicken thighs.
3. It’s 2 Tbl of soy sauce.
4. You need 2 tsp of sesame oil (or any oil).
5. You need 2 tsp of sugar.
6. You need 2 of garlic cloves.
7. It’s 1 tsp of ground ginger.
8. It’s 1 of green onion stalk.
9. It’s of Sauce.
10. You need 6 Tbl of soy sauce.
11. You need 3 Tbl of chicken broth OR water.
12. You need 1 Tbl of vinegar (rice if you have it).
13. Prepare 1 Tbl of oil (sesame if you have it).
14. Prepare 1 Tbl of sugar.
15. Prepare 1 of garlic clove smashed.
16. Prepare 1/4-1/2 tsp of ground black pepper.
17. You need 1 stalk of green onion sliced thin.
18. It’s 1 of hot sauce to taste (optional).
19. You need of Main.
20. You need 1 cup of rice per serving.
21. Prepare 3 of green/red leaf lettuce leaves per serving.
22. You need 1-2 of spring rolls per serving.
23. You need 3-5 of veggies.

Korean Chicken Rice Salad/Bowl step by step

1. Start your rice if you need to cook it.
2. Marinate Meat.
3. Slice chicken into bite size pieces.
4. Put ingredients for Meat in.
5. Mix well, i use my hands, set aside.
6. Make Sauce.
7. Mix all sauce ingredients except green onion. Mix well..
8. Add green onion, mix well, set aside..
9. Cooking ingredients.
10. Prep veggies that you want to blanch.
11. Start chicken, just skillet cook it in a little oil..
12. Start blanching water.
13. Cook spring rolls (I'm using my air fryer, 7 minutes).
14. Allow chicken and spring rolls to cool, set aside.
15. Blanch any veggies that need it.
16. Clean lettuce, shred into bowls.
17. Place rice on top of lettuce in the center. The rice I made had some mushrooms and lentils in it, so it is a darker color..
18. Arrange meat, spring rolls around, and the veggies..
19. For me, I add some sauce, and hot sauce, and stir it up well, taste, add more sauce if required..

Chinese Fried Noodle.

You can cook Chinese Fried Noodle using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chinese Fried Noodle

1. It’s 200 g of dried noodle.
2. You need 1/4 cup of vegetable oil.
3. It’s 1/2 cup of cooking oil.
4. You need 2 cloves of garlic (minced).
5. You need 2 cloves of shallot (minced).
6. You need 1 stalk of green onion (chopped).
7. It’s 1 of egg.
8. It’s 5 of meat balls.
9. You need 2 of sausages.
10. Prepare 1/2 teaspoon of salt.
11. You need 1/2 teaspoon of sugar.
12. It’s 1/2 cup of white rice vinegar.
13. It’s 1/2 cup of soysauce.
14. It’s 1 cup of sweet soysauce.

Chinese Fried Noodle instructions

1. Boil enough water using a wok. Once the water starts boiling, add the noodle and mix well..
2. Cook noodle on a medium heat until it reaches the desired consistency, typically 8-10 minutes while stirring occasionally..
3. Drain out the excess water and take out the noodle..
4. Mix 1/4 cup of vegetable oil with boiled noodle, to keep it from sticking together..
5. Re-heat the wok on medium flame, add 1/2 cup of cooking oil into it..
6. Once the cooking oil is hot enough, add garlic, shallot, green onion, sausages, meatballs, and egg. Mix well..
7. Add sweet soysauce, white rice vinegar, salt, sugar, and soysauce into the wok. Turn heat to high..
8. Add boiled noodle into the wok and mix well with the other ingredients..
9. Your food is done! Serve on a big plate :).

Stir Fry Noodle In Dark Sauce / Hokkien Mee.

You can have Stir Fry Noodle In Dark Sauce / Hokkien Mee using 14 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Stir Fry Noodle In Dark Sauce / Hokkien Mee

1. You need 300 grams of fresh yellow egg noodle.
2. It’s 2 cup of choy sam vegetable.
3. It’s 1/2 cup of spring onion.
4. Prepare 10 of medium cooked fish ball cut in half.
5. It’s 10 of medium shrimp / prawn.
6. It’s 1 tbsp of oil.
7. Prepare 2 of small red cili.
8. You need of sauce.
9. It’s 3 tbsp of soy sauce.
10. You need 1 tbsp of dark sauce.
11. It’s 2 tbsp of oyster sauce.
12. It’s 2 cup of stock / water.
13. It’s 1/2 tbsp of Of sugar.
14. Prepare 2 tbsp of fine dice garlic and shallot.

Stir Fry Noodle In Dark Sauce / Hokkien Mee step by step

1. In pan with oil saute dice garlic and shallot then add in prawn and fish ball with green vegetable then add water / stock bring it to a boil.
2. Add yellow noodle and mix well till sauce start to dry and starchy off heat add scallion and serve hot.

Japanese Omelet (Egg Roll).

You can cook Japanese Omelet (Egg Roll) using 5 ingredients and 10 steps. Here is how you cook that.

Ingredients of Japanese Omelet (Egg Roll)

1. It’s 2 pieces of Egg.
2. Prepare 1 tbsp of Milk.
3. It’s 1 tbsp of Konbu Tsuyu.
4. Prepare 1 tbsp of Chopped Spring Onion (If you like).
5. It’s 3 tsp of Salad Oil (cooking Oil).

Japanese Omelet (Egg Roll) step by step

1. Beat the eggs into a bowl and beat them by running chopsticks through the egg white. (Not to foam them up).
2. Add Milk and Konbu Tsuyu. Mix it well. If you like the spring Onion, then add it..
3. Heat the Omlet pan and add 1tsp oil. Remove excess oil with a peper towel..
4. Add 1/3 of egg mixture to the pan and move the egg so that it’s spread evenly across the pan..
5. When the egg is half-cooked, roll up the omelet. (If yo use a spatula, you can roll easily.).
6. Add 1tsp oil in the empty space of the pan. Remove excess oil again..
7. Add another 1/3 of egg mixtures to the empty part of the pan..
8. Lift up the cooked egg with the spatula and tip the pan so that new egg mixture flows underneath it, covering the whole pan..
9. When the rest of egg mixture is mostly cooked, but still slightly runny, roll the egg..
10. Continue to roll the cooked egg mixture to one side of the pan, add 1tsp oil and remove excess oil, and then add 1/3 egg mixture and roll it..

Beef Chinese Dumplings.

You can cook Beef Chinese Dumplings using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Beef Chinese Dumplings

1. You need 1.5 lbs of Ground Beef.
2. It’s 2 cups of Shredded Chinese Cabbage.
3. You need 1 of Carrot, shredded.
4. Prepare 1 of Onion, Minced.
5. Prepare 1 of Egg.
6. You need 1 tsp of Sugar.
7. You need 1 tsp of Salt.
8. It’s 1 tbs of Soy Sauce.
9. Prepare 1 tbs of Vegetable Oil.
10. You need 14 oz of package Wonton Wrappers.

Beef Chinese Dumplings step by step

1. In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil..
2. Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings..
3. Boil the dumplings in water until they float to the top, about 5 minutes..

Big Bak Bao 大肉包. I love Roland's pork belly buns or Kong Bak Bao. As I don't like to eat so much fats, Roland included muscle meat so that I can enjoy the meat with his self. Made Kong Bak Bao (扣肉包 – braised pork belly bun) using pork belly, shallot, spring onion, cinnamon stick and star anise.

Baozi (Chinese: 包子), or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations. Braised Pork Buns (Kung Bak Pao) was my late father's favourite dish, and he used to bring us to Beng Hiang Restaurant for his It was (and still is) one of the most famous restaurants in those days which serves authentic Hokkien Cuisine, and its specialty dish, Kung Bak. You can have Big Bak Bao 大肉包 using 26 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Big Bak Bao 大肉包

1. You need of A. Bao Dough.
2. Prepare 375 g of plain flour 普通面粉.
3. Prepare 188 g of water 水.
4. Prepare 1.5 teaspoon of Yeast 酵母.
5. It’s 20 g of Sugar 糖.
6. You need 1.5 teaspoon of baking powder 泡打粉.
7. It’s 23 g of cooking oil 油.
8. It’s of B. Pork Seasoning.
9. Prepare 100 g of mince pork 肉碎.
10. Prepare 150 g of slice pork 肉片.
11. Prepare 0.25 teaspoon of salt 盐.
12. It’s 2 teaspoon of sugar 糖.
13. It’s 2 teaspoon of Fish Sauce 鱼露.
14. You need 1 tablespoon of Soy sauce 酱青.
15. You need 1 tablespoon of oyster sauce 耗油.
16. Prepare 1.5 tablespoon of Chinese Wine 料酒.
17. You need 2 tablespoon of sesame oil 麻油.
18. You need 2 tablespoon of corn starch 玉蜀黍粉.
19. You need 15 slices of hard-boiled eggs 熟蛋.
20. Prepare 1 tablespoon of Sesame seeds 芝麻.
21. You need of C. Ginger Spring onion water.
22. Prepare 4 tablespoon of water 水.
23. Prepare 1 of thumside grated ginger grated 姜蓉.
24. You need 30 g of Spring Onion 青葱.
25. You need of D. Vegetables.
26. It’s 150 g of vegetable (Optional) 沙葛.

Kong Bak Pau (aka 扣肉包) would be the closest version of a burger in Chinese cuisine, a thick slice of braised pork belly braised in soy sauce and spice sandwiched with fresh coriander between a steam leaf bun. With the use of five spice that combines with the fats that are rendered while cooking. While it looks similar to our local version of Kong Bak Bao (扣肉包), the Gua Bao (刈包) is a timeless steamed bun snack that has its origins in Taiwanese folk character and culture. Another name for the Guabao is 'Tiger Bites Pig'(虎咬猪), with the bun being similar to a wallet or a 'tiger's mouth'.

Big Bak Bao 大肉包 instructions

1. Grind a thumb size ginger into ginger paste; Cut Spring onion into small sizes; add both into water. let it soak for at least 30min. 先将一块约大拇子的姜块磨成建模， 切青葱成粒状， 加入水浸泡至少30分钟后备用.
2. Mix all the ingredients in Section B， add into Ginger Spring Onion water 将猪肉腌料一起搅拌均匀， 搅拌让猪肉起胶。 加入姜葱水.
3. Add in Section C to Step 1 加入蔬菜 (沙葛）。.
4. To prepare the Bao Dough. Mix all the ingredient under Section A. Let it proof for 1 hr. When it is double in size, knead again to degas the dough. Divide the dough to 15 portions. weigh each 40g. and let it rest for 10min。 将面粉材料一起混合，揉面至3光即可。 不要过度揉面。 让面团醒发1个小时。 然后再揉一揉把空气排出。 把面团分割成15份。 一份为40克+/-。 将一半的小面团放入冰厨让它发面速度减慢。.
5. Use roller pin to flatten the dough, the side is thin, leave the center portion a bit thicker. 用面棍把小面团压平， 中间部分要厚一点。.
6. Weigh the meat at 35g. wrap nicely and let it proof for 15-20min, and steam for 20 mins. Do not open the wok after 20min, let it cool down for 5 mins before open the cover. 量肉馅为35克， 加上鸡蛋，包好。 让它发多10分钟左右， 蒸20分钟即可。 不要及时打开锅盖， 等5分钟后才开。.

The site owner hides the web page description. "Kong Bak Pau" (braised/stewed pork served in steamed buns/扣肉包) is one of our local delights and easy to make at home. The meat used in these Chinese-styled "burgers" are essentially braised pork belly in soy sauce ("tau yu bak"). HOME Channel Playlist Trending Tag Hot. 無碼. Order your food or groceries from Yi Kang Bao Bak Kut Teh Delivery to your home or office Check full menu and items Safe & easy payment options. Originated from Seremban, Malaysia serving a delicious and authentic Klang style Bak Kut Teh.

Braised Chinese white cabbage with preserved sausages. Cabbage and Chinese sausage pair together nicely in this simple home-cooked dish with the secret ingredient of hot bean sauce. Add the lower white parts of the green onion, and the sausage. It gives me an energy for making next video and also childcare.

Taiwanese Braised Cabbage With Dried Shrimp, Chilies, and Shiitake Mushrooms Recipe. Add the cabbage to the pan along with the white pepper and a pinch of salt. Toss occasionally, until its volume has decreased slightly and the oil and other ingredients are. You can cook Braised Chinese white cabbage with preserved sausages using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Braised Chinese white cabbage with preserved sausages

1. Prepare 1 of preserved liver sausage.
2. You need 1 of preserved sausage.
3. You need 40 g of minced pork.
4. Prepare 2 of sliced dried mushrooms.
5. It’s 2 tbsp of diced carrots.
6. You need 2 of diced water chestnuts.
7. You need 400 g of Chinese big white cabbage.
8. Prepare 1 tsp of minced garlic.
9. You need 1 clove of pressed garlic.
10. It’s of Seasonings:.
11. Prepare 1 tbsp of oyster sauce.
12. You need 1 tsp of soy sauce.
13. You need 1 tsp of white sugar.
14. Prepare Pinch of sesame oil.
15. You need Pinch of pepper powder.
16. You need 1 1/4 tsp of cornstarch.
17. You need 8 tbsp of chicken broth.

Braised Chinese Cabbage recipe: Try this Braised Chinese Cabbage recipe, or contribute your own. Note: Cabbage leaves should become transparent, but avoid overcooking; they chinese corn celery chicken mustard cabbage sherry shrimp soy sauce mushrooms contains-white-meat nut-free. This braised cabbage dish is super duper easy to make as well as being easy on your wallet! All you need is that head of cabbage and some dried shrimp For this simple braised vegetable dish they add a tasty and exciting layering of flavor that perfectly complements the sweet and tender cabbage.

Braised Chinese white cabbage with preserved sausages step by step

1. Steam 1 preserved sausage and 1 liver sausage thoroughly..
2. Dice..
3. Soak 2 dried mushrooms in water until soft. Then slice..
4. Wash 400 g cabbage and trim into strips..
5. Bland cabbage. Drain well and arrange on a plate..
6. Heat some oil in a wok. Sauté 1 tsp minced garlic and 1 clove pressed garlic. Add 2 tbsp diced carrots, 2 diced water chestnuts, mushrooms and 40 g minced pork until done..
7. Add seasonings and bring to a boil..
8. Lastly, toss ingredients on top of cabbage..

Remove from the pan, then wipe out the pan with kitchen paper. Pour in the stock, pop on. Chinese braised chicken is big on flavour and promises tender, juicy meat. The smoky flavour of Chinese mushrooms and sweetness of Chinese sausages taste wonderful together. Adding fried salted fish creates unique nuances in flavour.