Lemon Chicken

Ingredients:

• 1/2 c. & 2 tbsp cornstarch
• 3/4 c. water, divided
• 2 egg yolks
• 4 skin-less, boneless chicken breast halves (2-2 1/2 lb.)
• 2 c. corn oil
• 3 tbsp brown sugar
• 1 tbsp fresh ginger, minced
• 1 c. chicken broth
• 1/3 c. fresh lemon juice
• 1/2 c. scallions (spring onions) (cut diagonally, 1" slices)

Directions:

1. In a medium-sized bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks. Whisk until smooth. Add chicken breasts, coating each piece well.
2. In a wok, heat 2 cups of oil for frying, until sizzling. Fry the chicken breasts, one part at a time, on both sides until brown and tender. Remove, place on paper towels and keep warm.
3. In a medium saucepan, place 2 tbsp cornstarch, brown sugar and ginger. Stir in 1/2 cup water and chicken broth. Cook over medium flame, stirring frequently until it thickens and comes to a boil. Boil for 1 minute.
4. Remove from heat and stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. Arrange in a slightly overlapping manner on the serving dish. Pour sauce over the chicken and sprinkle with scallions.
6. Serve hot with rice.

Photo courtesy: francesbean (Flickr user): http://www.flickr.com/photos/francesbean/

Sesame Soy Pasta and Vegetables

Ingredients: 8 oz. Medium or Wide Egg Noodles, uncooked 2 cans low-sodium chicken broth (13 1/4-oz.) 2 c. small broccoli florets 1 c. sliced fresh mushrooms 2 medium carrots, thinly sliced diagonally 2 tbsp. low-sodium soy sauce 1 tbsp. cornstarch 1 tbsp. sesame oil 2 tsp. sugar 1/4 tsp. hot red pepper flakes Directions: In a large pot, heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes. Add vegetables, cover and simmer 2 minutes. In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.

Egg Noodles with Oriental Seasoning

Ingredients:

• 4 oz. Medium or Wide Egg Noodles, uncooked
• 1/4 c. water
• 2 tbsp. low-sodium soy sauce
• 1 tsp. vinegar
• 1 tsp. sugar
• 1 tsp. cornstarch
• 1 tbsp. vegetable oil
• 2 scallions, trimmed and thinly sliced
• 1 clove garlic, finely chopped
• 1/2 tsp. dried ginger
• 1/4 lb. snow peas, trimmed

Directions:

1. Prepare egg noodles according to directions on the package and drain well. While the noodles are cooking, whisk the water, soy sauce, vinegar, sugar and cornstarch together in a bowl until the sugar and cornstarch are dissolved. Set it aside.
   
2. Heat the vegetable oil in a wok or large, deep skillet over high heat. Add the scallions, garlic and ginger and stir until the garlic and ginger start giving off their characteristic aroma, for about 14 seconds. Add the snow peas and toss just until they start changing color, about 12 seconds.
3. Add noodles and toss with the seasoned oil. Stir in the soy sauce mixture and pour all into the wok. Stir well until the sauce has thickened and the noodles are evenly distributed. Remove from heat and transfer immediately to a serving dish. Serve hot.

Light and Low Calorie Chinese Chicken Salad

Ingredients:

• 2 tbsp. soy sauce
• 1 tbsp. minced green onion tops
• 1 sm. clove garlic
• 1/4 tsp. ginger
• 8 oz. boneless chicken
• 4 c. packed shredded lettuce
• 3 green onions with tops
• 1 tbsp. parsley
• 2 tsp. sesame seeds
• 1/2 tsp. dry mustard
• 1/2 tsp. sugar mixed with 2 tbsp. white vinegar

Directions:

1. Combine soy sauce, onion tops, garlic and ginger. Add chicken and marinate 10-15 minutes.
2. Meanwhile, combine lettuce, onion, parsley and sesame seed. Drizzle with mustard, sugar and vinegar mixture; set aside.
3. In hot wok, add oil, stir-fry chicken with marinade just until done, then toss with salad and serve at once.

Photo used under Creative Commons Attribution 2.0 License (Read about it @ http://creativecommons.org/licenses/by/2.0/)

Fruity Chinese Cabbage Salad

Ingredients: 1 med. Chinese cabbage, chopped 1 can (13 1/4 oz.) pineapple tidbits, drained 1 can mandarin oranges, drained 1 can water chestnuts, drained & sliced 1/4 c. sliced green onions Soy Dressing: 1/2 c. mayonnaise 1/2 c. yogurt 1 tbsp. soy sauce 1 tsp. salt 1 tsp. sugar 1/4 tsp. ground ginger Directions: Combine ingredients. When ready to serve toss with soy dressing.

Bean Sprouts with Ginger

Ingredients:

• 3 tbsp. vegetable oil
• 1 large onion, thinly sliced
• 1 1-inch fresh root ginger, peeled and finely chopped
• 1 tsp salt
• 1 lb. bean sprouts

Directions:

1. Heat the oil in a wok.
2. Add onion and fry until soft.
3. Add ginger and stir-fry for 3 minutes.
4. Stir in the remaining ingredients, increase the heat to moderately high and stir fry for 3 minutes, or until the bean sprouts are cooked through but still crisp.
5. Served at once.

Chinese Broccoli with Oyster Sauce

Ingredients:

• 2 tbsp. oyster sauce
• 1 tsp. sesame oil
• 3/4 lb. Chinese broccoli (Gai Lan) or regular broccoli
• 8 c. water
• 2 tbsp. vegetable oil
• 1 tsp. salt

Directions:

1. Combine oyster sauce and sesame oil in a bowl, set aside.
2. Wash broccoli and peel off tough skin on stems. Remove flowerets from stems and cut into bite size pieces. Cut stems diagonally into thin slices.
3. Bring 8 cups of water, vegetable oil and salt to a boil in a large pot. Plunge broccoli into boiling water and cook for 4 minutes or until crisp-tender.
4. Drain well and place on a platter. Drizzle with oyster sauce, sesame oil mixture.

Chicken Noodles Soup

Ingredients: 8 c. chicken broth 1/2 lb. chicken, skinned, boned & cut into small pieces 3 carrots, sliced 2 tbsp. light soy sauce 1 tbsp. sugar 1 tbsp. sherry 1/2 tsp. ground ginger 4 oz. rice vermicelli, broken into 1 inch pieces Directions: In a large soup pot place chicken broth. Bring to a boil over medium-high heat. Add chicken, carrots, soy sauce, sugar, sherry and ginger; reduce heat. Cover. Simmer for 20 minutes. Bring to a boil. Add vermicelli. Cook over medium-high heat for 15 minutes. Skim off fat.

Chinese Potato Salad

5-6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well-cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped celantro

Sauce
1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1-2 tsp sesame oil
1/8-1/4 tsp hot mustard powder
1/8 tsp salt

Boil the potatoes until cooked but still firm. Cut into potato
salad-sized chunks. Mix the ingredients for the sauce together,
using more or less sesame oil and host mustard according to taste
(the more the better, up to a point...). Put all solid ingredients
together in a large bowl, then add the sauce and mix well. Chill.

Vegetarian Lentil Soup

8 c. water
1 bag of lentils
1 c. chopped carrots
1 c. chopped onions
1 c. chopped celery
1 tsp. minced garlic
1 c. chopped tomatoes
1 T. lemon juice
1 T. vinegar
2 T. brown sugar
Salt and pepper to taste

Rinse and drain lentils.
Simmer with water 2 hours.
Steam or sauté vegetables, add to cooked lentils.

About 1/2 hour before serving, add remaining ingredients, and continue to simmer.
Can add thyme, oregano or basil to flavor.

Quick Chinese Egg Drop Soup

4 c. seasoned chicken broth
1/2 c. frozen green peas
1 egg, beaten
2-3 green onions, finely diced

Preparation

Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.

Chinese Radish Cucumber Salad

Ingredients:

1 bunch radishes, coarsely chopped
1 cucumber, cut in half, peeled, drained on paper towels about 15 minutes, and coarsely chopped

Oriental salad dressing:

1 tbsp. rice vinegar
2 tsp. soy sauce
1/2 tsp. sugar
1 tsp. sesame oil
2 cups coarsely shredded cabbage, kept refrigerated until service

Preparation

Procedure:

In a medium-size bowl, combine the radishes and cucumber.

To make the dressing: In a small bowl, mix together the vinegar and soy sauce. Add sugar, stirring to dissolve. Add sesame oil and whisk.

Pour dressing over vegetables, toss thoroughly, and refrigerate until serving time.

At serving time, place chilled cabbage on a serving dish. Toss vegetables again with dressing and spoon on top of cabbage.

Serve immediately.

Steamed Chicken with Mushrooms (Cantonese style)

INGREDIENTS:

• 4 - 6 medium sized Chinese dried black mushrooms
  
• 1 1/2 pounds assorted chicken pieces, with bones (chopped to bite sized pieces)
  
• 1/4 teaspoon salt
• Pepper, to taste
• 1 1/2 tablespoons soy sauce (4 1/2 teaspoons)
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 1/2 tablespoons cornstarch
• 2 medium sized slices ginger, shredded
  
• 1 green onion (spring onion, scallion), diced

PREPARATION:

Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, cut the stems off the mushrooms and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid.

Place in a heatproof bowl and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid and cornstarch. Allow to marinate while bringing water to a boil for steaming.

Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded ginger and green onion over top. Steam the chicken over boiling water for 15 - 20 minutes, making sure it is thoroughly cooked. Serve over steamed rice.

Chinese Mustard

1 c. dry mustard
3/4 c. vinegar
1 c. sugar
2 eggs
Mayonnaise
Horseradish to taste

Preparation
Mix dry mustard and vinegar and refrigerate overnight.

Add sugar and eggs to mustard mix the day after. Heat in a saucepan until the mixture boils and slightly thickens. Remove from heat. Add an equal amount of mayonnaise to the mustard mix. Add horseradish to taste. Keep refrigerated and it will stay good for some days.

Chinese Chicken Salad Dressing

INGREDIENTS:
1/2 cup rice wine vinegar
1/4 cup sesame oil
3/4 cup salad oil
1/4 cup brown sugar
1/4 teaspoon chili oil
1/2 cup Hosin sauce
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Preparation

Mix both oils together and set aside. Place the remaining ingredients in a bowl and whisk together. Slowly add the oil into this mixture. Stir the dressing well before serving.Use this dressing to add flavor to your salads, especially Chinese Chicken Salad

Chinese Chicken Salad

INGREDIENTS:
3 cups iceberg lettuce, finely chopped
1-cup spinach, finely chopped
½ bunch scallions, chopped
2-tablespoons carrots, grated (1 large)
2-cups chicken, poached and diced (approximately 1 ¼ pounds)
1/2 cup fried Chinese noodles
2 tablespoon cashew pieces (approximately 3 ounces)
Chinese salad dressing (Below)

Preparation
Finely chop iceberg lettuce and spinach.
Chop the green onions.
Grate the peeled carrots.
Deep-fry Chinese rice noodles and set aside to drain.
Place one handful each of the lettuce and spinach into a salad bowl.
Add the green onions and grated carrots.
Add the diced chicken meat and the fried noodles.
Add Chinese salad dressing and toss together.
Garnish the salad with roasted cashews and serve.