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Chinese Dinner Recipes


General Tso's Chicken
1 large egg, beaten
1/4 teaspoon salt
1 pinch black pepper
2 tablespoons cornstarch
1 lb boneless skinless chicken thighs cut into 1 inch cubes
2 1/2 tablespoons dark soy sauce
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons Chinese rice wine vinegar
1 1/2 teaspoons dry sherry
8 small dried hot chili peppers
1/4 cup finely sliced green onion
4 cups broccoli florets, steamed
Peanut oil
Wok or frying pan needs to be made of fairly heavy material

Directions
This popular Chinese dish features crispy chicken, tossed with vegetables in a sweet and sour sauce. The extra spiciness of this dish is what sets it apart. The spiciness can be toned down or eliminated all together and the remaining result is still delicious. To prepare, mix together the egg, salt, black pepper, and cornstarch in a medium sized bowl. Add the chicken cubes and marinate for at least 15 minutes. In a small bowl, combine soy sauce, garlic, ginger, hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce and set aside. Next, heats the wok over high heat and add about 3 1/2-4 cups of peanut oil. With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil. Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp. Turn off heat, and remove chicken with a wire strainer and drain over a bowl. Pour off all but 1 1/2 tbsp. of the oil from the wok. Heat the wok over high heat for 20-30 second and add the chilies and stir-fry for 15-20 seconds. Add the green onions and cook for another 30 seconds more. Add the chicken and stir for 1 minute. Remove the ingredients from the wok and set aside. Lastly, prepare the glaze by stirring the sauce mixture into the wok until sauce thickens into a nice glaze. Add the chicken and chilis and onions back into the wok for added kick. Stir until everything is well coated. Place on platter; and garnish with steamed broccoli florets. Serve with rice in a decorative bowl and enjoy.

Chicken Egg Rolls
2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps

Directions
Start by cooking the onion and garlic in the oil until the onions are tender but not browned. Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic and mix well. Cover and steam for 5 minutes and add in the water chestnuts. Drain the liquid from the mixture and season to taste with salt. Next, heat 1 1/2 inches of vegetable oil in a wok or large frying pan. While the oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg. Fry a few at a time, until each is a deep golden brown. Drain on paper towels and set on platter for an easy table display.


Crab Rangoon
1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
2pks wonton wrappers
Oil (for frying)

Directions
These tasty treats are great as appetizers for a Chinese dinner party. Start by whipping together the sour cream, cream cheese and soy sauce and sugar until smooth. Next, fold in the remaining ingredients, except for the wrappers. Heat oil to med-high and you want the oil to be around 1 1/2-2 inches deep. Place a small bowl of water on your work surface and lay out 6 wrappers, and place a spoonful in the center of each wrapper. Moisten edges and bring up corners and pinch together, along with sides. Place in the hot oil about six at a time. Be sure to turn the rangoons, you wan them a nice golden color. When done remove with a slotted spoon and drain on paper towels. Set on a platter next to the chicken egg rolls.

Host a Chinese dinner party to celebrate the Chinese New Year, or any time you feel like sharing this popular cuisine in the company of friends. Try one of these recipes at your next party, they are sure to satisfy the pickiest of eaters.
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Content copyright © 2014 by Shalia Hayes . All rights reserved.
This content was written by Shalia Hayes . If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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