Chinese Menu | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘chinese menu’

Deep Fried Chicken Balls

Saturday, July 3rd, 2010

2 American servings
4 Chinese servings
1 whole chicken breast, skinned, boned and coarsen
ground
2 scallions, minced
1 tablespoon soy sauce 1 tablespoon sherry
1 1/2 tablespoons cornstarch teaspoon salt
1/s teaspoon sugar
1 egg, separated
Oil for deep frying

Method
Combine all the ingredients except the egg white and oil. Ma. until thoroughly blended. Beat the egg white until stiff and fold into the chicken mixture. Chill 1 hour. Heat oil for deep frying until almost smoking. Form chicken mixture into small ovals and deep fry 4 or 5 at a time until golden brown. Remove with a slotted spoon and dram on paper towels. Serve with sweet sour sauce .

Refer here ** Sweet Sour Sauce ** and ** Slimming Diets **

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Posted in meat and poultry |

Red Simmered Beef

Wednesday, June 30th, 2010

6 American Servings/ 12 Chinese Servings

2 1/2 pounds eye round or pot roast of beef
3 tablespoons oil
1 clove garlic, crushed
2 thin slices fresh ginger root, finely chopped
6 tablespoons soy sauce
4 tablespoons sherry
water to just cover the beef
2 cloves star anise
1 small piece cinamon stick
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 teaspoon salt
2 teaspoon sugar

Method:
Tie the meat at 2 inch intervals so that it will hold its shape while cooking. Heat the oil in a flame proof casserole. Brown the beef on all sides over high heat. Add all the remaining ingredients. Bring the liquid to a boil over high heat. Reduce the heat, cover the casserole and simmer for 1 1/2 hours. Turn the beef every 30 minutes. Slice the beef and serve hot or cold with some of the sauce. The sauce can be refrigerated and kept for use in other dishes If the sauce is heated to boiling point every 10 days, it will keep for several weeks. The beef can also be cut into 2 inch cubes before being added to the casserole. Reduce the cooking time to 50 minutes.

More ** Chinese Recipes ** and ** Healthy Recipes **

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Posted in meat and poultry |

Chicken Stock

Thursday, April 1st, 2010

White stock made with boiling fowl and knuckle of veal for maximum flavour. Cheaper versions use carcass, skin and giblets plus poultry scarps; or giblets only. Always include celery, a few root vegetables and herbs.

Uses: Good poultry flavor, pale color. An excellent general purpose stock for all types of soups, sauces for vegetables and white meat dishes, moistening white meat casseroles and pies and boiling rice for savory dishes or for risottos.

** Chicken Soups Recipes ** and ** Healthy Soups Recipes **

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Posted in Chinese Cooking Tips |

Roasting Pork Get Crakling

Friday, March 5th, 2010

Roast Pork with crisp brown crackling is a rich and succulent dish. It can also be roasted without the rind, in the French manner. Either way it is delicious properly cooked and with the right accompaniments. This course show how to roast and carve pork and what to serve with it.

Pork is a relatively inexpensive meat, and can be roasted both on and off the bone. The meat is fat so one of its great virtues is that most of the main cuts can be roasted. Unlike lamb and beef, it is also practical to raost smaller weights of meat, because the outer layer of fat keeps it moist and shrinkage is kept to a minimum.

Pale meat, such as pork or veal, must be well cooked, never rare. Rare pork does (more…)

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Posted in meat and poultry, pot roast recipes |