EASY CHICKEN CHOW MEIN RECIPE

        Easy Chicken Chow Mein Recipe

Easy Chicken Chow Mein Ingredients:

1 package fresh celery , sliced
1 tablespoon olive oil or vegetable oil
1 cup bean sprouts (optional)
1 (4 ounce) can mushroom pieces, drained
1 (7 ounce) can sliced water chestnuts, drained
2 cups cut up cooked chicken
3 tablespoons cornstarch
1/4 cup water
1 (10 ounce) can condensed chicken broth
1/4 cup soy sauce
hot cooked rice
chow mein noodles

How to make Easy Chicken Chow Mein:

In a large pot, saute celery in oil for apx 5 minutes or until crisp-
tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and
chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.

CHICKEN SATAY DIPPING SAUCE RECIPE

      Chicken Satay Dipping Sauce Recipe

Chicken Satay Dipping Sauce Ingredients:

8-12 skinless chicken thighs, cut into thin strips
1 package wooden skewers
SATAY MARINADE:
1/4 cup minced lemongrass , fresh or frozen
2 shallots OR 1 small onion, sliced
3 cloves garlic
1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper,
to taste
1 thumb-size piece galangal OR ginger, thinly sliced
1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
2 Tbsp. ground coriander
2 tsp. cumin
3 Tbsp. dark soy sauce (available at Asian food stores)
4 Tbsp. fish sauce
5-6 Tbsp. brown sugar
2 Tbsp. vegetable oil

How to make Chicken Satay Dipping Sauce:

If using wooden skewers, soak them in water while you prepare the
meat (to prevent burning). The kitchen sink works well for this.
Cut chicken into thin strips and place in a bowl.
Place all marinade ingredients in a food processor or chopper.
Process well.
Taste-test the marinade – you will taste sweet, spicy, and salty.
The strongest tastes should be SWEET and SALTY in order for the
finished satay to taste its best. Add more sugar or more fish sauce
(in place of salt) to adjust the taste. You can also add more chili if
you want it spicier.
Pour the marinade over the meat and stir well to combine. Allow at
least 1 hour for marinating, or longer (up to 24 hours).
When ready to cook, thread meat onto the skewers. Tip: Fill up to
3/4 of the skewer, leaving the lower half empty so that the person
grilling has a “handle” to easily turn the satay during cooking.
Grill the satay on your BBQ, OR on an indoor grill, basting the first
time you time it with a little of the leftover marinade from the
bottom of the bowl. OR you can broil in the oven on a broiling pan
or baking sheet with the oven set to “broil” Place satay close
beneath the heating element and turn the meat every 5 minutes until
cooked (be sure to soak your wooden satay sticks in water before
skewering). Depending on how thin your meat is, the satay should
cook in 10 to 20 minutes.
Serve with rice and my Easy Thai Satay Peanut Sauce for dipping.
ENJOY!

CHINESE EGG FRIED RICE RECIPE

            Chinese Egg Fried Rice Recipe

Chinese Egg Fried Rice Ingredients:

1 egg
2 teaspoons Asian sesame oil
2 tablespoons vegetable oil
3 cups leftover cooked rice (200 g, 7 ounces dry weight before
cooking)
100 grams/4 ounces frozen peas (defrosted)
4 spring onions (green onions), finely chopped
100 grams/4 ounces bean sprouts
1 to 2 teaspoons soy sauce
Ground white pepper, to taste

How to make Chinese Egg Fried Rice:

Beat the egg and sesame oil in a small bowl.
Heat the vegetable oil in a large frying pan. When the oil is
shimmering and almost smoking add the rice and stir-fry for 3 to 4
minutes, until completely heated through.
Add the peas, spring onion and bean sprouts. Stir-fry for about 3
minutes, turning the rice constantly.
Season well with soy sauce and pepper, then push to one side of
the pan. Pour the beaten egg on the other side of the pan and leave
for about 10 seconds to set.
Using a chopstick, stir around the egg to break it up and then toss
around with the rice. Stir-fry for a further minute and serve.

CHINESE EGG FRIED RICE RECIPE

             Chinese Egg Fried Rice Recipe

Chinese Egg Fried Rice Ingredients:

1 egg
2 teaspoons Asian sesame oil
2 tablespoons vegetable oil
3 cups leftover cooked rice (200 g, 7 ounces dry weight before
cooking)
100 grams/4 ounces frozen peas (defrosted)
4 spring onions (green onions), finely chopped
100 grams/4 ounces bean sprouts
1 to 2 teaspoons soy sauce
Ground white pepper, to taste

How to make Chinese Egg Fried Rice:

Beat the egg and sesame oil in a small bowl.
Heat the vegetable oil in a large frying pan. When the oil is
shimmering and almost smoking add the rice and stir-fry for 3 to 4
minutes, until completely heated through.
Add the peas, spring onion and bean sprouts. Stir-fry for about 3
minutes, turning the rice constantly.
Season well with soy sauce and pepper, then push to one side of
the pan. Pour the beaten egg on the other side of the pan and leave
for about 10 seconds to set.
Using a chopstick, stir around the egg to break it up and then toss
around with the rice. Stir-fry for a further minute and serve.

CHICKEN CHINESE RICE RECIPE

             Chicken Chinese Rice Recipe

Chicken Chinese Rice Ingredients:

4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.),
chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed

How to make Chicken Chinese Rice:

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit
of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture
into the wok and cook over medium heat, turning over once. Cook
the other half the same way. Cut the egg into thin strips, and save
for later.
Stir-fry the onion on high heat for a few moments, remove and set
aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice. Add the
soy sauce, salt, pepper and oyster sauce. Add the chicken, onion
and green peas and combine thoroughly. Serve chicken fried rice
with the strips of egg on top and the green onion as a garnish.
(Alternately, you can mix the green onion and egg in with the other
ingredients).

CHINESE DRY BEEF AND CHILLIES RECIPE

       Chinese dry beef and chillies Recipe

Chinese dry beef and chillies Ingredients:

Beef (steak or cubes) 1/2 kg
Green chillies 12 medium
Large size Onions 2 medium size
Cornflour 1/4 cup
Chicken stock/soup 2-1/2 cups (see how to prepare below)
Oil 1/4 cup
Chinese Salt 1 tsp (teaspoon)
Vinegar 1/4 cup
Ordinary salt 1/2 tsp
Soya sauce 1/4 cup

How to make Chinese dry beef and chillies:

Thinly slice beef into approximately 1/2 inch, rectangular bitesize
pieces.
Boil these pieces with water and some salt.
Use enough water to cook the meat until tender (the water should
dry up).
Do not add too much water or cook the meat too long.
While the meat is boiling, peel and cut the onions into cubes.
Cut chillies into half lenghtwise and remove the seeds with the tip of
a knife.
Handling the chillies with your hands can irritate your hands!
Make a paste of cornflour with 1 cup of water.
Heat oil and fry the beef pieces until slightly brown on medium heat.
Add onion and chillies, frying a little after each addition.
Add chinese salt, ordinary salt, vinegar, soya sauce and the
chickenstock/soup cooking for 2 minutes.
Before serving bring to boil, add cornflour paste very slowly, stirring
to keep lumps from forming.
Cook for a minute on medium heat for few minutes.
Serve it with rice.

CHINESE EGG ROLL RECIPE

                   Chinese Egg Roll Recipe

Chinese Egg Roll Ingredients:

4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbequed or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed

How to make Chinese Egg Roll:

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium
heat. Pour in beaten eggs and cook, without stirring, until firmed.
Flip the eggs over and cook for an additional 20 seconds to firm the
other side. Set egg pancake aside to cool, then slice into thin strips.
Heat the remaining vegetable oil in a wok or large skillet over high
heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add
bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and
MSG; continue cooking until the vegetables soften, about 6
minutes. Stir in sliced egg, then spread mixture out onto a pan, and
refrigerate until cold, about 1 hour.
To assemble the egg rolls, place a wrapper onto your work surface
with one corner pointing towards you. Place about 3 tablespoons of
cooled filling in a heap onto the bottom third of the wrapper. Brush
a little beaten egg white onto the top two edges of the wrapper, then
fold the bottom corner over the filling and roll firmly to the halfway
point. Fold the left and right sides snugly over the egg roll, then
continue rolling until the top corners seal the egg roll with the egg
white. Repeat with remaining egg roll wrappers, covering finished
egg rolls with plastic wrap to keep from drying out.
Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F
(175 degrees C).
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes.
Drain on paper towels.
Tandoori Chicken Sandwich is ready to serve.

Prep Time:1 Hr
Cook Time:20 Min
Ready In:2 Hrs 20 Min
Servings: 20