Tag-Archive for » chinese «
I made 2 dishes last night these and also tender ribs which I will be posting shortly they were both great. I just served them with a nice side salad as it had been such a hot day and it was nice and cooling to have these served with salad. I was only cooking for 3 so I did 10 wings cut in half and 5 large ribs chopped in half to make 10 and this perfect for us, so just adjust for how many you are serving. If you wanted to make these for 4 and were not making ribs as well I would allow for 3 wings per person, so a total of 12 chopped in half and I would make some stir fried rice to accompany. The sauce ingredients I have listed below would be plenty for the extra chicken. If serving with other Asian dishes 12 wings would be about right for 6 people and this would also be the case if serving as a stater with no rice. It really just depends in appetites so adjust accordingly. If you want to see my tender pork spare ribs recipe click here.If you have been keeping up with the progress of my beautif
ul handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.Ingredients
12 Chicken wings, cut in half, tips removed if not already
5 Whole dried shiitake mushrooms, soaked in water to soften
2 Tablespoons peanut oil
2 Green onions, finely chopped
2 Teaspoons fresh ginger, grated
2 Tablespoons soy sauce
2 Tablespoons dry sherry
1 Tablespoon sugar
1/2 Teaspoon five spice powder
1 Cup water
2 Teaspoons cornflour
250 Bean sprouts (optional to serve chicken over)
Method
1. Drain mushrooms, squeeze out excess water, discard stems and slice caps.
2. Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.
3. Turn down the heat and cook gently about 15-20 Min’s until chicken is cooked through, add mushrooms, stir fry a few minutes more.
4. While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.
5. Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.
To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.
All photos taken by me unless otherwise stated.
I do lots of Asian nights be it Chinese, Thai or Japanese. I vary between meat and fish, sometimes I mix both. This time I just made all fish, I like to do a few dishes for variety, instead of just one dish for a meal. I made Chinese cod, onion and ginger crab with egg sauce and braised halibut with ginger and green onion.
Ingredients
Chinese cod 
1 Large fillet of cod (big enough to cut into 4 equal pieces
8 thin slices fresh ginger
1 Tablespoon soy sauce
1 Tablespoon hoisin sauce
For the sauce
2 Green onions, cut into strips about an inch long
11/2 Tablespoons soy sauce
11/2 Tablespoons rice wine vinegar
11/2 Tablespoons sherry
1 Tablespoon hoisin extra
1 Teaspoon sugar
1 Teaspoon cornflour
Method
1. Cut fish into 4 pieces, place fish in an oven proof baking dish or pan. Place 2 slices of ginger on each piece. Pour soy and hoisin over fish and refrigerate for 30 Min’s.
2. Bake fish in pre-heated oven 180c for 8-10 minutes depending on thickness of fillet.
3. Remove fish pieces and arrange on a warmed serving dish. Place roasting pan over moderate heat and add sauce ingredients except cornflour. Add a little water to cornflour and mix pour into pan stir until mixture boils and thickens.
4. Pour sauce over fish garnish with green onions and serve immediately.
Onion and Ginger Crab with Egg Sauce
Ingredients 
4 King crab legs, cooked
8 Crab claws, cooked
1 Onion, sliced thinly
4 Cloves garlic, crushed
1 Teaspoon ginger, grated
1 Tablespoon soy sauce
1 Tablespoon chili sauce
1 Tablespoon sweet chili sauce
2 Tablespoons sherry
1 Teaspoon vegetable stock powder
1/2 cup water
1 egg
2 green onions, sliced
Method
You can leave the crab in shells for time if preferred, I remove the meat from all but 2 claws for ease of eating. It can be messy trying to crack shells once mixed with sauce. Also reserve a few green onions to sprinkle over the top.
1. Remove crab meat from legs and claws, save 2 claws to garnish plate.
2. Heat some olive oil in a pan or wok and add onions, garlic and ginger stir fry for 1 minute. Add green onions and stir fry for another minute.
3. Add soy, chillies, sherry, stock, water and crab meat stir fry 3-4 minutes, add 2 crab claws cook for another minute.
4. Beat egg in a bowl and spoon 3-4 tablespoons of sauce into the egg. Add one at a time and mix, this stops the egg from scrambling when added. Pour egg mixture slowly into pan and stir until heated through.
Place mixture into serving bowl, top with 2 crab claws and sprinkle with green onions.
Braised Halibut with ginger and green onion
Ingredients 
1 Fillet halibut, enough to slice into 4 equal pieces
2 Green onions, sliced in inch long strips
1 Teaspoon fresh ginger, grated
2 cloves garlic, crushed
2 Tablespoon soy sauce
2 Tablespoons sherry
1/2 Teaspoon chicken stock, concentrated (I use quite a dense stock so you may want to adjust according to what you use.)
1/2 cup water
2 Teaspoons sugar
1 Teaspoon cornflour
Method
1. Cut fish into 4 pieces.
2. Heat some olive oil in a pan or wok, add onions, ginger and garlic stir fry for 30 secs – 1 minute.
3. Add soy sauce, sherry, stock and water stir. Simmer fish fillet 7-8 Min’s turning each piece once during cooking.
4. Remove fish to a warmed serving plate, add a little water to cornflour and pour into sauce, add sugar and stir until mixture boils and thickens pour over fish garnish with green onion and serve immediately.
Serve fish dishes as is or you can serve with rice, I find rice too filling.
All photo’s taken by me unless otherwise stated.
