Posts Tagged ‘China’

Chun Yao Bang

Though they are called pancakes in English, chun yao bang (葱油饼) are actually made with a salted dough instead of a batter. A double rolling out of the dough produces several flaky layers that encase the chopped scallion filling before a quick fry in hot oil. Makes 4 pancakes Ingredients Flour — 2 cups Water […]

Lo Mai Gai

It takes some time to prepare the ingredients for lo mai gai, but the actual assembly is really quite easy. Make up a single or double batch on a Sunday and freeze it for a quick and easy lunch option for the work week. Or make smaller, appetizer-sized packages (chun chu gai) to serve with […]

Dan Chaofan

Note: It’s important to use rice that has fully cooled to make fried rice. Cold rice breaks into individual grains much more easily and won’t get sticky and clump together like hot rice would. 4 to 6 servings Ingredients Cooked white rice, cooled — 4 cups Oil — 3 or 4 tablespoons Onion, sliced thinly, […]

Chao Ha Qiu

4 servings Ingredients Large shrimp, peeled and deveined — 1 pound Egg white, beaten — 1 Cornstarch — 1 tablespoon Salt — 1/2 teaspoon Chicken stock — 1/2 cup Soy sauce — 2 tablespoons Rice wine or sherry — 1 tablespoon Oil — 1/4 cup Onion, thinly sliced — 1/2 Ginger, minced — 1 tablespoon […]

Mapo Doufu

The name of the dish means literally “pock-marked old woman,” and it was supposedly just such a lady who invented the dish, a mix of tofu and ground pork in a spicy sauce. A final sprinkling of ground Szechuan peppercorns over the finished dish is a must for authenticity. 4 to 6 servings Ingredients Oil […]

Pork and Cabbage Dim Sum Filling

Make up a large batch and have a dim sum-making party with family or friends. The filling also freezes well. Makes about 3 cups of filling Ingredients Green cabbage — 6 to 8 whole leaves Ground pork — 1 pound Scallions, minced — 4 Garlic, minced — 3 or 4 cloves Ginger, minced — 2 […]

Dong Gu Dofu

4 to 6 servings Ingredients Water or stock — 1/2 cup Soy sauce — 1/4 cup Hoisin sauce — 2 tablespoons Hot bean paste (chile paste) — 2 to 3 teaspoons Sugar — 2 teaspoons Rice wine or dry sherry — 2 tablespoons Salt — to taste Cornstarch — 1 tablespoon Oil — 2 to […]

Zuiji

Just poach chicken pieces and then drown them in a boozy rice wine marinade. Zuiji is particularly popular in the summer months, as it is most often served cold. 4 to 6 servings, or about 8 to 10 as an appetizer Ingredients Whole chicken, cut into pieces — 2 1/2 to 3-pounds Scallions, roughly chopped […]

Ma Yi Shang Shu – Ants Climbing a Tree

3 to 4 servings Ingredients Cellophane noodles — 2 ounces, or 4 small packets Hot water — to cover noodles Ground pork — 1 pound Soy sauce — 2 tablespoons Rice wine (optional) — 2 tablespoons Cornstarch — 1 tablespoon Salt — 1 teaspoon Oil — 3 tablespoons Scallions, finely chopped — 4 to 6 […]

Law Bok Gow

The recipe below is very basic, but law bok gow is normally studded with savory garnishes and lightly fried on both sides until golden brown. Sometimes spelled luo buo gow or lo bark goh. 6 to 8 servings as dim sum Ingredients Large daikon radish, peeled — 2 pounds Rice flour — 2 cups Water — […]

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