Top Chinese Recipes

Let us have a look at the top 10 Chinese recipes that has become international over the years.

1. Chinese Chicken Salad

Ingredients:

1. Boneless chicken breast halves: 3 (cooked and diced)
2. Chinese noodles: 6 ounces (heated crisply)
3. Stalks celery: 4 (sliced)
4. Seasoned rice vinegar: 6 tablespoons
5. Walnuts: 1/2 cup (chopped)
6. Lettuce: 1 (small pieces)
7. Sesame seeds: 2 tablespoons (toasted)
8. Green onions: 4 (sliced)
9. Peanut oil: 1/2 cup
10. White sugar: 4 tablespoons
11. Salt: 1 teaspoon

Mix all the ingredients apart from the vinegar, peanut oil, sugar, and salt in a large bowl and keep it aside. For dressing, Add vinegar, sugar and soil in another bowl and shake well before adding oil to it. Pour the dressing over the salad mix and enjoy the Chinese delicacy.

2. Shui Zhu Yu (Sichuan Boiled Fish):

Ingredients:

1. Fillet basa: 1 (cut into bite-sized pieces)
2. Egg white: 1 beaten
3. Napa cabbage: 1 cup sliced
4. Stalks celery: 3 (cut into 1/2-inch pieces)
5. Cornstarch: ½ teaspoon
6. Vegetable oil: 1 tablespoon
7. Sichuan peppercorns: 10
8. Vegetable oil: 1 tablespoon
9. Ginger root: 3 slices
10. Sichuan bean sauce: 2 teaspoons
11. Cilantro: 2
12. Chili de arbol peppers: 5 (dried)
13. Garlic: 2 teaspoons minced
14. Water: 2 cups
15. White pepper: 1/4 teaspoon (Grounded)

Mix the egg white, white pepper, and cornstarch in a bowl and stir well. Add the basa and ginger root to it and marinate for 15 minutes. Heat 1 tablespoon of vegetable oil and fry the peppercorns and dried Chili peppers until dark red. Turn off the heat, mash the peppercorns, and mince the Chili peppers. Keep it aside.

In another bowl, pour 1 tablespoon of vegetable oil and add bean sauce to it, stir the bean sauce and oil and cook it until red. Add water to the mixture and cook until the sauce simmers. Remove the ginger root and add the marinated fish to the sauce. Cook the fish until the flesh turns white.

Place the celery and cabbage in a bowl and pour the fish and sauce over it. Top it with peppercorns, Chili peepers, and garlic. Heat 1-tablespoon olive oil, pour the oil over the preparation, and garnish with cilantro. Serve immediately.

3. Chinese Chicken Fried Rice II

Ingredients

1. White rice: 2 cups (cooked)
2. Chicken meat: 1 cup (cooked)
3. Butter: 1 tablespoon
4. Vegetable oil: 1 tablespoon
5. Soy sauce: 2 tablespoons
6. Onion: 1 (chopped)
7. Egg: 1
8. Black pepper: 1 teaspoon (ground)
9. Water: 1 tablespoon

Beat the egg with water in a small bowl. Melt butter, add the egg to it, and leave for 2 minutes. Cut the egg into shreds, heat oil and fry onions to it until soft. Add rice, chicken, pepper, and soy sauce to it. Cook for 5 minutes and stir in egg, serve hot.

4. Kung Pao Chicken

Ingredients:

1. Chicken breast halves: 1 pound
2. Sesame oil: 2 tablespoons
3. Soy sauce: 2 tablespoons
4. Peanuts: 4 ounces (chopped)
5. Hot chili paste: 1 ounce
6. White wine: 2 tablespoons
7. Brown sugar: 2 teaspoons
8. Green onions: 4 (chopped)
9. Garlic: 1 tablespoon (chopped)
10. White vinegar: 1 teaspoon
11. Cornstarch: 2 tablespoons (dissolved in 2 tablespoons water)

Mix soy sauce, oil, cornstarch water mixture, and wine, 1 tablespoon of each in a bowl and stir well. Add marinade to the chicken pieces in another bowl. Refrigerate the dish for 30 minutes.

Mix soy sauce, oil, cornstarch water mixture, sugar, chili paste, vinegar, and wine in another bowl and stir well. Add garlic, peanuts, green onion, and water chestnut to it. Heat the mixture for 30 minutes

Remove the chicken from the marinade in the mean time and cook until white. Add the chicken to the sauce and boil until it condenses. Turn off the heat and serve hot.

5. Sweet and Sour Chicken

Ingredients:

1. Chicken breast halves: 8 (cut into 1 inch cubes)
2. Cornstarch: 1/4 cup
3. White pepper: 1/4 teaspoon (grounded)
4. white vinegar: 1/2 cup
5. Orange food color: 2 drops
6. Flour: 2 1/4 cups
7. Vegetable oil: 2 tablespoons
8. Pineapple chunks: 8 ounce (drained) Juice reserved
9. Green bell pepper: 2
10. Vegetable oil: 1 quart
11. Egg: 1
12. Salt: 1/2 teaspoon
13. Water: 2 cups
14. White sugar: 3/4 cup

Mix ½-cup water, vinegar, reserved pineapple juice, sugar, orange food coloring in a large pan and heat until it boils. Turn off the heat and mix 1/4th cup of cornstarch and 1/4th cup of water. Stir well until mixture thickens.

Mix flour, cornstarch, white pepper, egg, oil, 2 tablespoon of each. Add ½ cup of water to it until the mixture thickens. Stir continuously and add chicken pieces to it \, stir well until fully coated. Heat oil and fry the chicken pieces until mixture turns golden. Drain the chickens on paper towel. Garnish with green peppers, cooked chicken, and pineapple chunks. Pour hot sweet and sour sauce over the top.

6. Chinese Corn Soup

Ingredients:

1. Chicken broth: 5 cups
2. Cream-style corn: 1 can
3. Butter: 1/4 cup
4. Celery: 1 stalk (cut into bite-size pieces)
5. Onion: 1 (cut into bite-size pieces)
6. Flour: 1/2 tablespoons
7. Ground nutmeg: 1 teaspoon
8. Egg: 1
9. Fresh ground pepper (optional)

Heat the chicken broth in a large bowl and pour the can of corn over it. Stir well and let it boil properly. Melt the butter in another bowl and cook the celery and onion in it until soft or for 5 minutes. Mix the flour to it and stir well for 2 minutes.

Add the veggie mixture to the bowl, beat the flour properly, and stir in the nutmeg. Beat the egg in a bowl and mix it to the boiling soup slowly, stir the mixture slowly, turn off the heat and serve hot.

7. Beef Stir-Fry

Ingredients:

1. Beef flank: 1 lb
2. Creamy peanut butter:1/4 cup
3. Carrot slices: 8 oz (frozen)
4. Hot chili oil: 3 tsp
5. Garlic: 2 cloves (crushed)
6. Broccoli: 8 oz (frozen)
7. Black pepper: /2 tsp (grounded)
8. Water: 3/4 cup
9. Salt: 1/2 tsp

Sprinkle ½ teaspoons of salt and peeper onto the thinly sliced beef, heat 2 teaspoons of oil, add beef and cook until brown. Place the beef in a separate bowl and heat the remaining 1-teaspoon oil. Add garlic to it and stir for 30 to 60 seconds, add the frozen vegetables to it along with 3/4th cup of water and salt and pepper. Cover and cook for 3 minutes until soft.

Stir in the peanut butter in ½-cup water until it blends properly. Add the beef to it and cook for 1-2 minutes, stirring constantly until fully coated with sauce or heated throughout. Turn off the heat and the dish is ready to serve.

8. Broccoli With Oyster Sauce

Ingredients:

1. Chicken broth: 3 tablespoons
2. Chinese broccoli: 10 ounces (cut into bite sized pieces)
3. Chinese rice wine or dry sherry: 1 tablespoon
4. Baking soda: 1 teaspoon
5. Ginger: 1 slice
6. Oyster Sauce: 2 tablespoons
7. Salt: 1 teaspoon
8. Sugar: 1/2 teaspoon

Pour water to a saucepan so that it covers the broccoli fully; add baking soda, ginger, and salt to boil. Prepare the sauce by mixing oyster sauce, chicken broth, rice wine or dry sherry, and sugar in a small bowl. Boil the mixture and add the broccoli to it. Cook until the stalks get soft and wash off in cold water. Pour the sauce over the broccoli and serve right away.

9. Szechwan Shrimp

Ingredients:

1. Shrimp: 12 ounces (cooked)
2. Vegetable oil: 1 tablespoon
3. Cornstarch: 2 teaspoons
4. Soy sauce: 1 tablespoon
5. Honey: 1 teaspoon
6. Red pepper: 1/2 teaspoon (crushed)
7. Ginger: 1/4 teaspoon (Grounded)
8. Green onions: 1/4 cup (sliced)
9. Ketchup: 2 tablespoons
10. Water: 4 tablespoons

Mix ketchup, cornstarch, honey, soy sauce, ginger, and water in a bowl and keep it aside. Heat oil over medium heat and fry the garlic and green onion for about 30 seconds, stir in the shrimp and coat it well with oil. Pour the sauce over the mixture and cook until it thickens. Turn off the heat and your preparation is ready to serve.

10. Stir-Fried Mushrooms with Baby Corn

Ingredients:

1. Onion: 1 (diced)
2. Cornstarch: 2 teaspoons
3. Garlic: 3 cloves (minced)
4. Baby corn: 8 (sliced)
5. Soy sauce: 1-tablespoon
6. Mushrooms: 2/3 pound (sliced)
7. Fish sauce: 1 tablespoon
8. Oyster sauce: 1-tablespoon
9. Red chili pepper: 1 (sliced)
10. Cilantro: (1/4 cup chopped)
11. Water: 3 tablespoons

Heat oil and fry the garlic in it until brown or for 5 to 7 minutes. Add the onion and baby corn, cook until the onion until soft. Mix the mushrooms with the ingredients and cook for about 2 minutes. Pour the soy sauce, fish sauce, and oyster sauce into the mixture and stir well.

Mix the cornstarch with some water in a small bowl until it gets dissolved into the water and pour it into the mushroom mixture. Cook and stir until the mixture is thickened. After done, garnish the dish with cilantro and chili pepper and serve.

Set a table of delicacies and make a lasting impression on your friends and family with these top 10 Chinese recipes.

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