The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever (14 page)

Makes:
                       4 Servings

Total Prep Time:
      1 Hour and 5 Minutes

INGREDIENTS FOR YOUR CHICKEN AND MARINADE:

• 1 Pound of Chicken, Boneless, Skinless and Cut Into Small Cubes
  

• 2 Tbsp. of Soy Sauce
  

• 3 Tbsp. of Sherry Wine
  

• 2 Tbsp. of Rice Vinegar
  

• 2 Tbsp. of Cornstarch
  

Ingredients for Your Sauce:

• ¼ Cup of Chicken Stock
  

• ¼ Cup of Soy Sauce
  

• 2 Tbsp. of Sherry Wine
  

• 2 Tbsp. of Rice Wine Vinegar
  

• 1 ½ tsp. of Sesame Oil
  

• 3 Tbsp. of Honey, Raw
  

• 3 Cloves of Garlic, Crushed and Minced
  

• 1 Piece of Ginger, Fresh and Minced
  

• 2 Green Onions, Green Parts Removed and White Parts Sliced Thinly
  

• 2 to 3 tsp. of Red Pepper Flakes, Crushed
  

• 1 Tbsp. of Cornstarch
  

• 2 Tbsp. of Peanut Oil or Oil Of Your Choice
  

Additional Ingredients:

• ½ Cup of Flour
  

• ½ Cup of Corn Starch
  

• ½ tsp. of Baking Soda
  

• Some Peanut Oil For Frying Or Oil Of Your Choice
  

DIRECTIONS:

1. The first thing that you will want to do is prepare your marinade. To do this just combine all of your marinade ingredients, except for your cornstarch, into a medium sized mixing bowl. Whisk well to combine evenly. Then slowly add in your cornstarch, making sure to whisk it vigorously to eliminate any clumps.
   

2. Then add in your chicken to the bowl and toss gently to coat with your marinade. Cover your and refrigerate for at least 30 to 60 minutes.
   

3. Meanwhile in another bowl, combine all of your ingredients for your sauce, except for the ginger, garlic, green onions, and peanut oil. Whisk thoroughly to help eliminate any clumps from your cornstarch. Set aside for later use.
   

4. To make the dusting for your chicken you will want to combine your flour, at least ½ cup of cornstarch, and your baking soda into a medium sized mixing bowl. Season with a dash of salt for taste.
   

5. Next heat up at least 2 tablespoons of your peanut oil or oil of choice in a large sized hot wok. Add in your garlic, ginger, and scallions and sauté for at least 2 to 3 minutes. Pour your reserved sauce mixture into your wok and heat until it is boiling. Remove from heat.
   

6. Pour your sauce into a separate bowl and set aside for later use.
   

7. Then add in enough oil to your wok so you will be able to deep fry you marinated chicken cubes. Heat up your oil over medium to high heat. Once the oil is hot enough, remove your chicken from your marinade and coat in your dusting powder. You want to make sure that each chicken cube has a thick and even coating of this flour mixture.
   

8. Carefully add in your chicken to the hot oil. Add only one piece at a time. Cook your chicken for at least 5 minutes or until your chicken is no longer pink on the inside and its juice runs clear. The coating of your chicken should golden brown in color. Remove your chicken from the hot oil and allow to drain on a plate lined with paper plates.
   

9. Once the oil is cool enough, remove it from your pan. Add your fried chicken and sauce mixture back to your work and toss gently to coat it evenly. Cook over low heat until it is completely heated through. Serve immediately on top of a bed of rice and enjoy!
   

Easy Beef and Broccoli

If you are looking for a relatively easy Chinese food recipe to make that is healthy yet incredibly delicious, then you have got to try making this recipe. The beef is moist and the broccoli will give you all of the nutrients you are looking for, making this a satisfying and incredibly healthy meal for you to enjoy.

Makes:
                       4 to 6 Servings

Total Prep Time:
      25 Minutes

INGREDIENTS:

• 2 Tbsp. of Cornstarch
  

• 4 Tbsp. of Soy Sauce
  

• 1 Tbsp. of Sherry, Dry
  

• 2 tsp. of Sugar, White and Evenly Separated
  

• 5 Tbsp. of Peanut Oil
  

• 1 Pound of Steak, Flat Iron and Thinly Sliced
  

• 1 Tbsp. of Oyster Sauce
  

• 1 ¼ Cup of Beef Broth
  

• 4 Slices of Ginger, Thinly Sliced
  

• 1 Head of Broccoli, Cut Into Small Florets
  

• 1 Onion, Large In Size and Cut Into Halves
  

• 3 Tomatoes, Cut Into Quarters
  

• 4 Cloves of Garlic, Minced
  

• Some Rice For Serving
  

DIRECTIONS:

1. In a large sized mixing bowl, add in your 3 tablespoons of soy sauce, at least 1 tablespoon of sherry, at least 1 tablespoon of peanut oil and 1 teaspoon of white sugar. Whisk until well blended and then whisk in 1 tablespoon of your cornstarch.
   

2. Once the mixture is smooth in consistency, add in your thinly sliced steak and at least 1 clove of your minced garlic. Toss your mixture with your hands until the meat is completed coated with this mixture. Cover your bowl and place into your refrigerator until you need it.
   

3. Then in another medium sized mixing bowl, add in your beef stock, remaining soy sauce, oyster sauce, and the remaining cornstarch. Whisk vigorously until completely blended, making sure that it is free of any clumps. This will be your sauce for your dish, so make sure to let it stand until you need it.
   

4. Next heat up a large sized skillet or a large sized wok over high heat before adding at least two tablespoons of peanut oil or preferred oil. Heat up for at least 30 seconds then add in your ginger, broccoli, and whatever is left of your sugar.
   

5. Stir your vegetables for at least 3 to 4 minutes before adding in your onion. Cook for another 3 minutes then transfer onto a plate.
   

6. Add the last of your remaining peanut oil to your pan and once the oil is hot enough, add your steak to the pan. Stir fry your steak for at least 3 minutes, then add in your tomatoes and remaining garlic. Continue to stir fry your mix for 2 more minutes.
   

7. Last add in your broccoli, ginger, and onions back into your pan followed by your sauce. Let your dish simmer for at least 3 to 4 minutes or until it is completely warmed through. Serve over a bed of warm rice and enjoy at once!
   

Conclusion

There you have it! Now you are armed with all of the best tasting Chinese takeout recipes that you will find. Remember, in order to become a master at making all of the latest Chinese food recipes, you have to practice…A LOT. The more you practice, the better you will become at making these delicious recipes.

With that being said I highly recommend that you try making all of the recipes listed in this book at least once. Also keep in mind that with all of these recipes you can get as creative as you wish, adding or removing ingredients that you want. It is all about what ingredients you like and what ingredients will satisfy you the most.

Good luck and always remember, have fun while you are making these dishes. Happy cooking!