White cut chicken is a traditional Cantonese dish eaten at Chinese New Year to symbolise happiness, prosperity, and marriage ; And yet is comfort food in everyday Chinese home cooking.
Char siu (char siew) is of Cantonese origin where pork is marinated in a honey hoisin sauce, and then roast in the oven to charred, savoury, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, char siu (char siew) would be it.
Step by step instructions with images and video – Chinese-style cutting is the cutting of a whole chicken into smaller, serving-size pieces of bone-in chicken. You can use this style of cutting for any Asian dish or other recipe that calls for chicken cut into serving-size pieces.
Chinese hot mustard is a favourite condiment with egg rolls and other Oriental specialties. It’s easy to mix up your own with a few common ingredients. Unless you’re used to hot condiments, go easy on it when eating. A little goes a long way. Plan ahead to let it stand 8 hours before serving.
This Watercress and Pork Rib Soup is a good springtime soup that tastes fresh, clean and delicious. A nutritious, popular, easy soup to make and good for every one.
This brightly coloured stir-fried dish is not only tasty, but also packed full of nutrition. Perfect as a vegetarian meal, a simple snack, or as a side dish with barbecued chicken. Adding diced carrot and green peas to this dish is quite common.
Duck sauce is a condiment with a sweet and sour flavour and a translucent orange appearance similar to a thin jelly. Offered at Western Chinese restaurants, it is used as a dip for deep-fried dishes such as duck, chicken, fish, spring rolls, egg rolls, or with rice or noodles.
In Chinese Indonesian cuisine Egg Fu Yung is well known as Fu yung hai, or sometimes spelled as Pu yung hai, the ingredients of the omelette usually made from the mixture of vegetables such as carrots, bean sprouts and cabbages, mixed with meats such as crab meat, shrimp or minced chicken. The dish is served in sweet and sour sauce with peas.
This is one of Sichuan’s most famous vegetable dishes.