Chicken breasts are deep-fried and served with toasted walnuts in this recipe from northern China. Instead of using toasted walnuts, you can also deep-fry walnut halves. In addition, the walnuts can be added to the wok during the . . . → Read More: Walnut Chicken Breasts
|
||||||
  Loading ... |
While Mongolian Beef isn’t an authentic Chinese dish, it gives an example of the ingredients and seasonings used in Chinese cooking. Feel free to substitute bamboo shoots for the baby corn. Serves 4. Prep Time: 30 minutes Cook . . . → Read More: Mongolian Beef A classic northern Chinese dish, Mongolian Hot Pot is traditionally made with mutton. The easiest way to prepare the broth is simply to purchase a leg of lamb and heat it in boiling water before slicing. However, chicken . . . → Read More: Mongolian Hot Pot With Lamb Serves 4. Prep Time: 30 minutes Cook Time: 5 minutes Total Time: 35 minutes Ingredients: 1 3/4 pounds boneless leg of lamb Marinade: 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry Sauce: 5 teaspoons dark . . . → Read More: Mongolian Lamb Serves 4 to 6 This is the famous northern Chinese dish, served with mandarin pancakes and hoisin sauce. Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes Ingredients: 1/2 pound pork tenderloin Marinade: 2 . . . → Read More: Mu Shu Pork Ingredients: One 3-pound chicken 1/4 teaspoon salt 1 dash of white pepper 6 tablespoons soy sauce 6 tablespoons Chinese rice wine or dry sherry 3 green onions, chopped 2 teaspoons granulated sugar 2 . . . → Read More: Peking Chicken – Deep-fried Chicken Mongolian Lamb is a popular northern dish. Serves 2 – 3, or 4 as part of a multicourse meal. Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes Ingredients: 3/4 pound lamb shank meat . . . → Read More: Mongolian Lamb With Spring Onions Beijing’s most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce. Note: If you don’t live near a cool, windy place another option is to dry the duck . . . → Read More: Peking Duck |
|
||||
|
Copyright © 2012 Our China Net - All Rights Reserved Powered by WordPress & Atahualpa |
||||||
Recent comments