How can we ever resist the exotic blend of herbs and spices that bring about the different burst of flavors we get from takeout Chinese food? Although takeaways are extremely tasty and super convenient when we need a quick fix, Chinese food can be laden with too much salt. Why not try out these 3 easy Chinese food recipes that we have picked out for you? They will definitely have your friends stunned and impressed by how delicious the dishes are! Besides, it is much cheaper and healthier to cook at home.
How can we ever resist the exotic blend of herbs and spices that bring about the different burst of flavors we get from takeout Chinese food? Although takeaways are extremely tasty and super convenient when we need a quick fix, Chinese food can be laden with too much salt.
Why not try out these 3 easy Chinese food recipes that we have picked out for you? They will definitely have your friends stunned and impressed by how delicious the dishes are! Besides, it is much cheaper and healthier to cook at home.
Sounds simple enough? Yes, it is, but you mustn’t underestimate the exquisite taste of steamed fish in the oriental style. It’s almost similar to the Mediterranean style; however, this dish is more savory than sour.
1 Whole White Fish
1 Bunch of Green Onions
1 Large Piece of Ginger
3 tbsp of Canola Oil
1/4 cup of superior soya sauce
1 tbsp of cane sugar
1. Prepare and clean fish thoroughly, leaving the head, fin, and tail on.
2. Cut ginger and green onions into large pieces. Slice remaining into thin matchstick slices.
3. Arrange 3-5 larger green onion and ginger pieces onto a steaming plate. Place the fish on top. Place green onion and ginger pieces into the belly.
4. Steam the fish for 15-18 minutes (or until done).
5. Sauté the oil, soya sauce, and sugar. Cook and infuse the flavors for 1-2 minutes.
6. Remove the steamed fish and place onto a serving platter. Arrange the remaining garnish on top.
7. Pour the hot oil/sauce mixture directly over the garnish and fish. Serve the fish whole.
With a nice tangy glaze over the chicken, this dish is perfect for a simple Chinese dinner.
2 tbsp of mirin
2 tbsp of soya sauce
2 tbsp of sake
1 tbsp of sugar
1 tsp of finely grated ginger
2 chicken thighs (boneless)
1 tbps of cooking oil
1. In a small bowl, mix mirin, soya sauce, sake, and sugar.
2. Heat oil in a skillet.
3. Lay the chicken in the skillet (skin side down) for 6-7 minutes, or until brown. Flip over to cook for 2-3 minutes.
4. Turn heat off and remove chicken. Remove oil by patting paper towel to soak oil.
5. Heat the soya sauce mixture in skillet and simmer for 3 minutes until it thickens.
6. Reduce heat to medium-low and cook chicken with sauce for a minute.
7. Remove from heat and let rest for 3 – 5 minutes. Cut and serve with rice and vegetables.
This dish has gained international acclaim for its versatility and (obviously) its taste, which everyone falls in love with almost instantly.
1 handful of dried shrimp
1 handful of dried shitake mushrooms (about 5, depending on their size)
1 handful or bunch of dried rice vermicelli (about 100grams)
1 Chinese tablespoon oyster sauce
1 Chinese tablespoon mix of light soy and dark soy sauce
4 – 5 cloves garlic, chopped
1 handful of Chinese greens, cut into 3 inch pieces
2 – 3 tablespoons fried shallot oil
A bit of sesame oil and sugar
Ground white pepper to taste
1. Soak the shrimps in hot water for 30 minutes.
2. Soak the mushrooms in hot water for 30 minutes.
3. Soak the rice vermicelli in room temperature water for 20 minutes.
4. Drain both the shrimp and mushrooms. Keep the soaking liquid, then add the oyster and soy sauce.
5. Slice the mushrooms (removing the stems) and marinade them in a bit of soy, sesame oil, and sugar.
6. Chop garlic.
7. Heat some shallot oil in a wok, then add the garlic and stir until you can smell the aroma.
8. Add shrimps and fry, until you can smell the aroma.
9. Add the mushrooms and fry them all together. Then throw in your drained noodles.
10. Toss and add the reserved liquid. Keep frying and tossing, for about 5 minutes.
11. Add the greens and fry again for about 1 minute. Turn off the heat, and add a bit of extra sesame oil (or finely ground white pepper, if you like).