Chinese cuisine includes the style of cooking from different regions of China and from Chinese people living in different parts of the world. The thousands year old cooking of Chinese cooking has changed from period to period and from region to region according to the climate, class , taste and ethnic background of the people. Boiling, stewing, frying, steaming, crisping, baking, and simmering are the basic methods of Chinese cooking. The presentation of these dishes isarranged in different types of dishes to give pleasure to the view, the smell and in the taste. The art of a Chinese chef is to give wholesome and presentable dish on all occasions.
The term “Chow Mein” means stir-fried noodles. Commonly this stir-fried dish consists of noodles, meat (usually chicken, beef, shrimp, or pork), onions and celery or vegetables.
- 5 ounces wheat or egg noodles
- 1 teaspoon sesame oil,
- 11 ounces skinless chicken breasts sliced into strips
- A drop dark soy sauce
- 2 tablespoons of light soy sauce.
- 1 teaspoon chillie sauce,
- 1 tablespoon cornstarch
- 2 tablespoons groundnut oil
- 1 red bell pepper, seeded and finely sliced
- 5 ounces bean sprouts
- 1 large spring onion sliced lengthwise
- Freshly ground black pepper
- Cook the noodles for 3 minutes in boiling water until it is done. Drain the water and run the noodles under cold running water. Drizzle with a dash of sesame oil and toss them to prevent them from sticking.
- Season the chicken with a drop of dark soy sauce, and chillie sauce and mix well… Coat the chicken breasts with corn starch.
- Heat groundnut oil in a wok until steaming. Add the chicken and stir fry for 2-3 minutes.
- Add bell pepper and stir fry for another 2 minutes and add bean sprouts and green onion.
- Add the cooked noodles and season it with light soy sauce, black pepper and hot sesame oil and serve immediately.
Chicken can be replaced by a variety of finely cut vegetables.
Dumplings are a traditional food which has been popular in North China for more than 100 years.Dumplings are minced meat and chopped vegetables wrapped in a thin piece of dough.
- Some dumpling wraps
- Minced meat
- Black pepper
- Sesame oil
- Arrowroot powder or corn starch
- Finely shred the cabbage
- Mix the ground meat and cabbage with the hands. Normally pork and lamb are used in Chinese dumplings, but beef chicken and turkey can also be used.
- Add salt and Make Chinese Dumplings
- Corn flour or cornstarch and mix again.
- Massage the cabbage mixture for 10 minutes till it feels dry.
- Put the mixture on the wrapping. Wet the edge with damp fingers and fold the sided together and pressed with the filling inside.
- Boil to make sure they are properly cooked.
- Transfer the dumplings to the plate and serve
Hot and Sour Soup
Hot and Sour Soup is a healthy chunky Taiwanese soup popular all over the world.
- 4 dried black mushrooms
- 1 dried wood ear
- 120 Gms lean pork
- 2 teaspoons cornstarch
- 300 grams tofu, cut into small cubes
- 7 cups chicken stock
- 3 large slices of ginger
- 1/2 cup carrots
- 1/2 cup bamboo shoots,
- 1/2 cup white rice vinegar
- 3 tablespoons soy sauce
- 1-1/2 teaspoons chilli sauce
- 3-1/2 tablespoons cornstarch
- 1 egg white
- 4 spring onions,
- Soak mushrooms and wood ear in water for 20 minutes).
- Cut up tofu, carrot, and bamboo shoots.
- Slice pork into thin strips and let it stand in a bowl with 2 teaspoon of corn flour
- Slice mushrooms and wood ear stems.
- Boil the stock in a large pot. Add mushrooms, wood ear and ginger. Simmer for 10 minutes…
- Add pork, tofu, carrots, and bamboo shoots. Cook for 2 minutes, before adding vinegar, soy sauce, and chilli sauce. Cook for further 5 minutes.
- Add cornstarch to thicken soup. Turn off heat. Add egg white and stir gently.
- Garnish with spring onions.
Most of the Chinese dishes are non-vegetarian, but there are several vegetarian versions of the Chinese dishes. All the popular dishes can be modified to vegetarian by using different type of vegetable.