Sure, here are some Chinese food recipes that you can try at home:
1. Three Cup Chicken
Introduction
Three Cup Chicken, or “San Bei Ji” (三杯鸡), is a beloved staple in Chinese and Taiwanese cuisine. The name originates from the original recipe which calls for three cups of sauce ingredients: rice wine, soy sauce, and sesame oil. Despite its simplicity, the dish packs a punch of flavors with its thick, dark, and aromatic sauce that beautifully coats the tender chicken pieces. This dish is perfect for a cozy family meal and pairs wonderfully with a bowl of steamed rice. Each family may have its unique twist on the recipe, but the essence remains the same—delicious and comforting.
Ingredients
- 1/3 cup sesame oil
- 20 garlic cloves, minced
- 10 slices of fresh ginger
- 2 serrano peppers, thinly sliced
- 2 lbs chicken thighs, cut into bite-sized pieces
- 1/3 cup soy sauce
- 1/3 cup rice wine
- 1 tablespoon sugar
- Fresh basil leaves for garnish
Instructions
- Heat Sesame Oil: Warm the sesame oil in a large wok or skillet over medium heat.
- Sauté Aromatics: Add the minced garlic, ginger, and serrano peppers. Stir-fry until fragrant.
- Cook Chicken: Add the chicken pieces and cook until they are browned on all sides.
- Add Sauce Ingredients: Pour in the soy sauce, rice wine, and sugar. Stir to combine.
- Simmer: Lower the heat and let the mixture simmer until the sauce thickens and the chicken is cooked through.
- Garnish: Garnish with fresh basil leaves before serving.
2. Vegetable Stir-Fry
Introduction
A Chinese Vegetable Stir-Fry is a delightful and healthy dish that brings together an array of colorful vegetables in a ginger-garlic infused brown sauce. This dish is not only quick to prepare but also versatile, allowing you to use whatever vegetables you have on hand. The combination of crunchy and tender vegetables makes it a perfect side dish for any meal, and it can easily be turned into a main course with the addition of tofu or your favorite protein.
Ingredients
- 1 tablespoon canola oil
- 1 1/2 cups broccoli florets
- 3/4 cup julienned carrots
- 1 1/2 cups snow peas
- 6 fresh shiitake mushrooms, slivered
- 1/2 cup sliced water chestnuts, drained
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, minced
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons vegetable broth
- 1 teaspoon cornstarch
Instructions
- Prep Ingredients: Have all your vegetables washed, cut, and ready to go.
- Heat Oil: In a wok or large skillet, heat the canola oil over medium-high heat.
- Stir-Fry Vegetables: Add the broccoli, carrots, snow peas, mushrooms, and water chestnuts. Stir-fry until tender-crisp.
- Add Aromatics: Add minced garlic and ginger, stir-frying until fragrant.
- Prepare Sauce: In a small bowl, mix the soy sauce, broth, and cornstarch.
- Combine: Pour the sauce mixture over the vegetables and stir until the sauce thickens and coats the vegetables.
- Serve: Serve immediately over rice.
3. Hakka Style Rolled Omelette
Introduction
Hakka Style Rolled Omelette (猪肉蛋卷) is a traditional dish that combines the flavors of eggs and ground pork, all rolled together into a savory and satisfying omelette. This dish is popular in Hakka cuisine and often enjoyed as a breakfast or a main dish. The process of rolling the omelette while cooking ensures a tender and flavorful result, making each bite a delightful experience. It’s an ideal dish for those looking to explore authentic Chinese home cooking.
Ingredients
- 4 large eggs
- 450 grams of ground pork
- 30 grams of tapioca starch
- 1.5 tsp finely diced ginger
- 2 tbsp finely diced garlic
- 2 tbsp Chinese cooking wine
- Salt and pepper to taste
- 2 tbsp canola oil
Instructions
- Prepare Filling: In a bowl, mix ground pork, tapioca starch, diced ginger, garlic, Chinese cooking wine, salt, and pepper.
- Beat Eggs: In a separate bowl, beat the eggs and season with a pinch of salt.
- Cook Filling: Heat 1 tablespoon of canola oil in a skillet over medium heat. Add the pork mixture and cook until fully browned. Remove and set aside.
- Make Omelette: In the same skillet, add the remaining oil. Pour in the beaten eggs and cook until halfway set.
- Add Filling: Spread the cooked pork mixture evenly over the eggs.
- Roll Omelette: Carefully roll the omelette from one side to the other using a spatula.
- Finish Cooking: Cook until the eggs are fully set and the omelette is lightly browned.
- Serve: Slice and serve hot.
4. Kung Pao Chicken
Introduction
Kung Pao Chicken is a classic Sichuan dish known for its bold flavors and crunchy texture. The combination of stir-fried chicken, peanuts, and vegetables in a sweet and spicy sauce makes it an irresistible choice for any meal. This dish gets its unique flavor from the use of Sichuan peppercorns which provide a slight numbing sensation, making each bite an exciting experience. Easy to prepare, Kung Pao Chicken is perfect for both weeknight dinners and special occasions.
Ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 1/2 cup peanuts
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tbsp hoisin sauce
- 1 tbsp Sichuan peppercorns
- 1-2 dried red chilies, chopped
Instructions
- Marinate Chicken: In a bowl, mix soy sauce, rice wine, and cornstarch. Add chicken and marinate for 20 minutes.
- Cook Peanuts: Heat 1 tablespoon of oil in a wok over medium-high heat. Add peanuts and stir-fry until golden. Remove and set aside.
- Stir-Fry Chicken: Add another tablespoon of oil to the wok and stir-fry chicken until cooked through. Remove and set aside.
- Cook Vegetables: Add remaining oil, then garlic, ginger, Sichuan peppercorns, and dried chilies. Stir-fry until fragrant. Add bell peppers and green onions, cooking until tender.
- Combine Ingredients: Return chicken and peanuts to the wok. Add hoisin sauce and stir until everything is well coated and heated through.
- Serve: Serve hot, over steamed rice.
5. Chinese Scrambled Eggs
Introduction
Chinese Scrambled Eggs are a deliciously simple yet versatile dish that can be enjoyed at any meal. Unlike Western-style scrambled eggs, this dish often includes ingredients like garlic, ginger, green onions, and even soy sauce to elevate the flavor profile. The result is a tender, silky, and flavorful scramble that pairs perfectly with rice or noodles. Easy and quick to prepare, Chinese Scrambled Eggs are a perfect choice for a nutritious and satisfying meal.
Ingredients
- 4 large eggs
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, minced
- 2 cloves garlic, minced
- 4 tablespoons green onions, chopped
- 2 cups fresh spinach
- 2 teaspoons rice vinegar
- 2 teaspoons coconut aminos (or soy sauce)
Instructions
- Heat Oil: Heat sesame oil in a non-stick pan over medium heat.
- Sauté Aromatics: Add minced garlic, ginger, and green onions. Sauté until fragrant.
- Cook Spinach: Add spinach and cook until nearly wilted.
- Add Eggs: Whisk the eggs and pour them into the pan. Stir constantly until eggs are soft scrambled.
- Season: Remove from heat and stir in rice vinegar and coconut aminos.
- Serve: Serve hot, garnished with additional green onions if desired.
6. Basic Fried Rice
Here’s a quick guide to making Basic Fried Rice:
-
Ingredients:
- 2 cups of leftover cooked rice
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce
- 1 tablespoon oil
- Optional: diced chicken, shrimp, or tofu
-
Instructions:
- Heat the oil in a large pan or wok over medium heat.
- Add beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
- In the same pan, add a bit more oil if needed and sauté the mixed vegetables until tender.
- Add the rice and stir-fry for a few minutes until heated through.
- Return the scrambled eggs to the pan and mix well.
- Add soy sauce and mix until everything is well combined.
- Serve hot.
Feel free to try these recipes, and enjoy the delicious flavors of homemade Chinese cuisine!
