chinese yammiiiiii

[Abouna]

Chinese Flavored Fried Chicken with Green Onion Ginger Dipping Sauce

For dipping sauce:
1/2 cup soy sauce
1/2 cup thinly sliced green onions
2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/2 teaspoons hot chili sesame oil

For chicken:
3 large eggs
2 tablespoons soy sauce
2 teaspoons oriental sesame oil
1 4 to 4 1/2 pound whole chicken, cut into 12 pieces

1 quart vegetable oil
1 1/2 cups all purpose flour
3 tablespoons ground ginger
1 teaspoon salt
1 teaspoon ground pepper

2 1 inch pieces fresh ginger, halved lengthwise

Make dipping sauce:
Whisk all ingredients in small bowl to blend. Can be prepared 1 day ahead. Cover and refrigerate.

Make chicken:
Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight. Heat vegetable oil in heavy large pot over medium high heat to 375F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat. Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. Can be made 2 hours ahead. Let stand at room temperature. Serve with dipping sauce. Serves 4.

[Thugilex]

thats cool !

[Abouna]

Black Mushrooms with Chicken

8 to 10 chicken wings
4 dried black mushrooms, soak in water until soft
1 tablespoon dried wood ear, soak in water until soft
8 stems dried lily flower, soak in water until soft
3/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoons white cooking wine

Cut chicken wings into three parts, by cutting at joints. Wash Chicken wings. After dried mushrooms, woodear and lily flowers are soft, mix all ingredients in a pie dish with chicken. Put approximately 2 cups of water in wok. Place pie dish with mixture in wok on a wok rack and cover wok. Steam for 15 minutes then turn chicken wings over and cook for another 15 minutes. Serves 4 to 6.

[Abouna]

Ginger Beef

1 lb flank steak
1 teaspoon salt
1 egg white
1 tablespoon cornstarch
1/2 cup preserved red ginger, julienne
1/4 cup fresh red pepper, julienne
1 scallion, julienne
1 tablespoon sesame seed oil

Sauce:
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
4 tablespoons chicken stock
1 teaspoon cornstarch

2 to 4 cups oil for deep frying
1 tablespoon oil for stir frying

Trim fat from beef. Cut across grain into strips 3 inches long and 1 1/2 inches wide. Cut again, and julienne. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in wok. Deep fry beef 1 minute. Drain. Remove. Combine sauce ingredients in a small bowl. Reheat 2 tablespoons of oil in wok. Stir fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef. Stir fry 30 seconds. Add sesame seed oil. Stir fry quickly until thoroughly heated.

[Abouna]

Bahmi Goreng, Fried Noodles

300 g Chinese Noodles
300 g minced pork
200 g sausages
50 g peeled cooked shrimp
50 g ham
1 onion
2 garlic cloves or 2 teaspoons, garlic powder
100 g bean sprouts
100 g green beans or snow peas
100 g leeks
1 bn Celery
fresh chives
cooking oil
1 teaspoon ground ginger
salt
3/4 teaspoon white pepper
1 tablespoon sweet soy sauce
1 lemon, optional

Cook the noodles according to the directions on the package. Cut the onions and garlic into fine pieces. Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan. Then add the cooked noodles and stir fry. Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste and stir fry till it is thoroughly hot. Serve on a plate. Add soy sauce to taste.