Tag Archives: Chinese recipe

Shrimp Mushroom, Oriental style

Posted on December 24, 2013 by | 3 comments

Shrimp Mushroom, Oriental style

Shrimp Mushroom, Oriental style

Ingredients:

10-12 Shrimp
1 egg white
Cornstarch
Salt to taste

For Gravy:

Garlic paste 1 and half teaspoon
Soy sauce 2 tbl spoon
Oyster sauce 2 tea spoon
Fish sauce , few drops
Tasing salt/ ajinimoto half teaspoon
Sugar a pinch
Ginger juice from ginger paste 1 and half tea spoon
Cubed Onion
Split green chilis
Shitakee Mushroom / or any other mushroom
Bell pepper
Sesame or any other vegetable oil
Cornstarch mixed in water

Procedure:

1. Coat the shrimps with egg white, salt and enough cornstarch . Deep fry them on high heat . It is tasty this way too . Can be a great snack or appetizer .

2. Heat oil and add the garlic paste . After frying a while add the soy sauce , oyster sauce , few drops of fish sauce . Don’t add any salt , as the sauces contain enough salt .Add the mushroom and bell peppers .add the shrimp and little water . Add cornstarch , cubed onion and green chilis. Add tasting salt and sugar .

3. Just before turning off the stove add the ginger juice . Ready !!!!!!

Notes:

1 If you are using dry Shitakee mushroom , soak them in hot water for 10 minutes, before u use .

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Posted in Fish and Seafood, Glossary / Notes, Shrimp

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Chicken fried rice

Chicken fried rice

Chicken fried rice

Ingredients :

3 cups Cooked rice , preferably aromatic rice like kalojeera/ chinigura or basmati ( must be 70% cooked)
Chicken 250 gram, cut in thin strips
Ginger Paste 1 tbl spoon
Light Soy Sauce 2 tbl spoon
Fish sauce half teaspoon
Salt to taste
2 eggs, beaten
Chopped veggies
1 small onion, sliced
4/5 green chilies chopped
Tasting salt/ ajino moto 3/4th teaspoon
Sugar , 1 teaspoon
Sesame or any vegetable oil

Procedure:

1. Cook rice , drain out the starch and let it cool . Don’t cook the rice fully or over cook it . It should be 70-80% done .

2. Marinate the chicken with soy sauce and fish sauce and sugar.

3.. In a wok , add little oil and make a big omelette with the beaten eggs . Don’t forget to add little salt in the beaten egg . Cut the omelette in strips .

4. In the same wok add oil and put the ginger paste . Fry for a minute and then add the chicken with the marinade . Fry well . The chicken will be done in few minutes . add the chopped veggies , onion and green chilies . Fry well.

5. Add the rice . Add salt, sugar and ajinomoto . Don’t add too much salt as the sauces contain salt too . Fold with the omelette .
Fry well .

Ready !!!!!

Notes:

1. You can do this with your leftover rice too . If you have time, for better result ,cook the rice and when cool , put it in the fridge , in normal chamber . Use 4/5 hours later for fried rice .

2. You can use the shredded chicken too . In that case , after frying the ginger paste , add the chicken , then add soy and fish sauce . 🙂

3. You can use shrimp too . For that add shrimp after your chicken is fried well . If you cook shrimp for a longer time , it gets hard . You can substitute shrimp for chicken too . 🙂

5 Comments

Posted on December 23, 2013 by in Glossary / Notes

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General Tso’s Chicken

Posted on March 13, 2013 by | 5 comments

General Tso's Chicken

General Tso’s Chicken

Ingredients:

For the marinade:

300 gram of boneless chicken thigh/ breast , cut in cubes ( traditionally thighs are taken for the recipe)
1 beaten egg white
1 Tblspoon soy sauce
Little salt
Cornstarch, as needed to coat the chicken nicely , but approxmately 3 or 4 tbl spoon

For the Sauce:

Chicken Stock or substitute Water 1/4th cup
Tomato Ketchup 1 and half tbl spoon
Light Soy sauce 2 tbl spoon + 1 teaspoon
White Vinegar 2 teaspoon or 1 tbl spoon , depending on the quality and tartness..
Dark Soy sauce half teaspoon ( optional)
Oyster sauce half teaspoon
Brown Sugar/ Jaggery/ Akher gur, grinded little less than 1 tbl spoon
Sugar half teaspoon
Cornstarch 1 teaspoon

Other Ingredients:

Finely Chopped Ginger 1 and half teaspoon
Finely Chopped garlic half teaspoon
Chopped Scallion 1 teaspoon
Chopped green chilies 1 teaspoon
Dry Chili 1 or 2 (optional)
oil
Sesame seeds, roasted, (optional)

Cooking Method:

1. Marinate the chicken cubes with the ingredients mentioned for marinade. Keep it aside for half an hour.

2. Heat Oil and deep fry the chickens until crunchy.

3. In another bowl , combine all the ingredients mentioned for sauce. Mix well until the sugar dissolves completely and set aside.

4. Heat the wok , add 2 tbl spoon of sesame oil. Add chopped ginger, chopped garlic , chopped scallion , chopped green chilies and dry chili , Fry a little. Add the chicken pieces and stir fry for 30 seconds. Add sauce mixture to the wok and cook stirring until the sauce becomes thickened. Add the roasted sesame if you want.

Ready…….

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Notes:

1. If you don’t have brown sugar , you can alwayz substitute regular sugar for it.

2. To enhance the color , you may add 1 teaspoon of caramel too . Then omit extra half teaspoon sugar.

3. Some people add Coke or Pepsi to enhance the color and flavor. I haven’t experimented yet, but If you want , you may experiment. 😀 .. But careful , Coke is very sugary , so it will get caramelized with the heat and will become so tough . So add proportionately and cut the sugar amount mentioned in the recipe.

4. Don’t add any extra salt as the sauces contain salt.

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5 Comments

Posted in Chicken, Chicken and Poultry, Glossary / Notes

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