Chopstick food, chopstick dining

I want to find recipes for real chinese food not the fake american stuff.?

Question by Jubeikiba5: I want to find recipes for real chinese food not the fake american stuff.?
i used to live in hong kong when i was younger and i really miss the authentic chinese food that I ate all the time. Does anyone know where I can find good recipes for any kind of chinese food? not necessarily limited to cantonese.

Best answer:

Answer by Panella
Check out these sites!: http://www.chineserecipes.tv/
http://www.eatingchina.com/recipes.html

Know better? Leave your own answer in the comments!

4 thoughts on “I want to find recipes for real chinese food not the fake american stuff.?”

  1. Go to “foodno1.com”. If you cannot read Chinese, in the middle of the page click on “English” and it will turn to English. This is a Hong Kong website.

  2. This is a very traditional old Cantonese recipe, nowadays, you hardly can find it on the menu of most modern Chinese restaurants in Hong Kong. I like it very much when I was a kid, you can replace the chicken to porkchop (I actually like the porkchop one more).

    < <<<<<<<< Paper-wrapped Fried Chicken >>>>>> Serves 6

    500 g chicken thighs, cut into 12 slices
    12 Chinese pea pods
    2 stalks of fresh corriandor leaves, finely chopped (optional)
    4 tablespoons of shredded green onions
    2 tablespoon of ginger root
    12 5-6 inches square sheets of cellophane paper or baking paper
    oil for frying or you can bake it

    Marinade
    1 tablespoon light soy sauce
    1 tablespoon oyster sauce
    1/2 teaspoon sea salt
    1/2 teaspoon sugar
    1 tablespoon cooking wine / sherry
    1/2 teaspoon cornstarch
    1 teaspoon garlic powder
    1 teaspoon sesame oil
    a dash of white or black pepper

    1) Mix marinade ingredient in a bowl, stir well, marinate chicken slices for at least 20 minutes, set aside

    2) Place a slice of chicken on a sheet of cellophane paper, place 1 Chinese pea pod, a portion of shredded green onion and shredded ginger root on top of the chicken. Wrap to form a rectangulalr packet. (Seal with stapler, I’m lazy – or a toothpick) Repeat until all packets are formed.

    3) Heat oil over medium heat; test the oil with bamboo chopstick, when you see the bubble sticking on the chopstick, it means the oil is hot enough, deep fry the paper-wrapped chicken over medium heat for a 3 minutes or till golden, the oil temp. should not be higher than 160 degree C, or else, it would cause cancer.

    4) When the packets rise to the surface, use a slotted spoos to press them to the bottom of the fryer, wok to release any oil that is inside the packets. Remove the packets to a tray for a while, let the oil dip for a moment.

    5) Then serve on serving plate. (while unwrapping the paper and smelling the aroma of the food, I feel heavenly good!)

    You may add shredded shitake mushroom (boiled) or red chili instead of Chinese green pea pods.

    Baking is more healthy, just pre-heat oven 180 degree C before you prepare the meat, bake for around 30 – 40 minutes.

    < <<<<<>>>>> serves 2

    2 dried lotus leaves (you may find them in Chinese Grocery store)
    150 g sticky rice, soak in water for overnight
    100g chicken thighs, cut into bite-size
    3 dried mushroom (shitake mushroom) soak in water till soft
    1 teaspoon of dried shrimps, soak in water
    2 dried scallops, soak in water overnight, then shredded
    a few dried lotus seeds (optional), soak in water overnight
    2 tablespoon of peanut oil
    1 gloves of garlic, crushed
    a dash of cooking wine

    Marinade for chicken meat
    1 tablespoon of osyter sauce
    1 tablespoon of light soy sauce
    1/4 teaspoon of salt
    1 tablespoon of cooking wine
    1/2 teaspoon of cornstarch
    1/2 teaspoon of sugar

    1) Season the sticky rice with a pinch of salt and 1 tablespoon of peanut oil (or cooking oil)
    2) Marinate the chicken meat for about 30 minutes
    3) Prepare the bamboo steamer, over hot water in wok
    4) Heat wok over high heat, when you see the stream coming up, reduce high to medium, add 1 tablespoon peanut oil, stir-fried the garlic till fragrant, then remove it from wok.
    5) Add dried shrimps, dried scallops and sliced mushroom, lotus seeds in wok and stir-fry quickly, sprinkle cooking wine in wok, stir-fry for a few seconds, then pour chicken meat in the wok (all together with the marinade sauce) and stir-fry the chicken meat till halfly cooked, set aside
    6) Clean the dried lotus leaves with wet towel, make the 2 to be soft a bit, then cut one of them in round shape (about 8 inches in diameter). Put the some round leave in the middle of the big leaves.
    7) put a layer of sticky rice on the round leave, spoon all the chicken meat on top of the sticky rice, then put another layer
    of sticky rice on top of the chicken meat.
    8) fold the edges of the leave to the middle, turn it upside down, put it on a plate and then put it in the steamer and steam over boiling water for about 45 minutes to 1 hour.
    9) Serve when hot

    Below are 2 authentic Peking recipes

    八寶辣醬
    < <<<<<< Eight Treasure Stir-fried Pork >>>>> Serves 4

    50g cloud ear, soak in warm water till soft, remove dirt, cut into small bite size (about 1″ square)
    200g edamame (fresh green soy bean), boiled, remove shells
    1/4 carrot, diced, slightly boiled (60% cooked)
    4 fresh button mushrooms, stemed, cut into quarters
    6 genko, boiled, (60% cooked)
    1/4 small onion, diced
    1 piece of pressed bean curd, diced (optional)
    3 tablespoons Roasted peanuts
    400 g pork tenderloin, diced
    2 tablespoon of peanut oil
    1 tablespoon of cooking wine or sherry

    Marinade for the pork
    1 tablespoon light soy sauce
    1 tablespoon wine
    1/2 teaspoon sugar
    a tiny bit a sea salt
    1/2 teaspoon cornstarch

    Seasoning
    1 tablespoon of sweet been paste (甜麵醬)or hoi sin sauce
    1/2 tablespoon of hot bean paste (豆瓣醬)
    1 teaspoon of sugar
    1 teaspoon of light soy sauce

    Sauce thickener (mix in a small bowl)
    1 teaspoon of cornstarch
    1/2 tablespoon of water

    1) Marinate pork for about 15 to 20 minutes, set aside. Mix seasoning in a bowl, set aside.

    2) Heat wok over high heat, add 2 tablespoon of peanut oil, season the wok, reduce heat to medium, stir fry onion till fragrant,
    add pork into the wok, stir fry quickly for 1 minute, sprinkle cooking wine in the wok.

    3) Add all the vegetables in the wok, turn heat to high again, stir fry quickly for 1 minute, add seasoning mixture in the wok, toss to combine, add sauce thickener in the wok, stir till sauce is thicken, add roasted peanuts, toss to combine. Turn off heat.

    4) Transfer to serving plate and serve. (you may replace pork to chicken or add baby corn or other vegetables to make it as a vegetarian dish)

    < <<<< Shredded Pork with Sweet Bean Paste >>> Serves 4
    Jing Jiang Rou Si 京醬肉絲

    500 g pork tenderloin, cut into strips
    2 cloves of garlic, slices
    a few drops of sesame oil
    3 stalks of Japanese leeks, shredded thinly (only the white part)

    Marinade for Pork
    1 tablespoon of cooking wine
    1 tablespoon of light soy sauce
    1 tablespoon of cornstarch
    1 tablespoon of water
    1/4 teaspoon of sugar
    1 tablespoon of fresh squeezed ginger juice (optional)

    half cup of cooking oil for frying

    Seasoning
    2 tablespoon of Hoisin Sauce
    1 teaspoon of cooking wine
    1 tablespoon of dark soy sauce
    1 teaspoon of cornstarch
    1 teaspoon of water
    1/2 tablespoon of sugar (adjust the sweetness)

    1) Marinate shredded pork for at least 15 minutes, set aside
    2) Heat cooking oil in wok over high heat, test the temp. of the oil with a bamboo chopstick, if you see bubble sticking to the chopstick, reduce heat to medium, the oil is hot enough. Stir fry pork in the oil quickly and the meat will separate when you stir them. (The action should be quick and organized), when you see the pork is golden brown or 80% cooked. drain well and set aside.
    3) Mix seasoning in a bowl, set aside
    4) Clean the wok, heat 2 tablespoon of oil in wok over medium heat, stir fry garlic till fragrant, pour the seasoning mixture in wok, then return pork to work and stir fry quickly till the sauce is thick and turn off heat, sprinkle sesame oil to make the meat shiny
    5) Put the shredded green onion on the side of the dish, spoon the pork in the middle. Serve hot with bean curd sheets wrapping the meat (you can serve it with steamed rice)

    < <<<<< Braised Spare Ribs with Rice Vinegar >>>>> Serves 4

    800g spare ribs
    5 gloves of garlic, crushed
    2 thick slices of ginger, crushed
    2 tablespoon cooking oil
    3 tablespoons cooking wine or sherry
    2 tablespoons light soy sauce (good quality one)
    4 tablespoons of rice vinegar
    2 tablespoons rock sugar (adjust the taste by adding more sugar)
    1/4 teaspoon five spices powder
    3 stalks green onion, cut to 2 inches in length
    a few drops of sesame oil
    1.5 cup of water

    1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.
    2) Mix soy sauce,vinegar, sugar, five spices powder and water in a big bowl, adjust the taste by adding more sugar if it is too sour, set aside.
    3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.
    4) Pour soy sauce mixture into the pot, bring to boil, reduce heat to low, cover the pot and cook for 30 minutes, stir occasionally to prevent burning.
    5) When the liquid has almost completely evaporated, try the taste and again you may adjust the taste before you serve it. Sprinkle in the green onions and sesame oil. Remove to a serving plate. Serve with steamed rice.

    Below is a website with photos of the dishes which is written by a person from Hong Kong, all recipes are very authentic but you have to excuse his Chingish!

    http://www.nicemeal.com/seafood.html

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