Chinese food
In response to the comment about food. I loved the food in China but we were always served lots of it. Plenty of variety and I didn't detect any mono sodium glutamate. Having said this, we did resort to Starbucks in Chengdu for a sugar, coffee and hot chocolate fix. Jessica, our guide very kindly copied out a couple of receipes of our favourite dishes. I have tried out the first since I have been back - very yummy.
Gong Bao Ji Ding
Ingredients:- 2 boneless, skinless, chicken breasts (7-8 ounces each), some crispy, fried peanuts, some spring onion. 8 small dried red chilli peppers, 2 cloves of garlic, 10g ginger, 4 tbsps of oil for stir-frying or as needed.
Marinade:- 2 tsps of Chinese rice wine or dry sherry, 2 tsps of soy sauce, 1 tsp of sesame oil, 11/2 tsps of cornstarch
Sauce 2 tbsps of dark soy sauce, 1 tbsps of Chinese rice wine or dry sherry, 1 tbsps of sugar
Preparation:
1) Dice the chicken then combine it with the marinade ingredients, add the cornstarch last. Marinade the chicken for 20 minutes.
2) Prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine and sugar.
3) Cut the dry chillies in half so that they are about the same size as the chicken cubes. Peel and finely chop the ginger and garlic. Cut the onion into proper size too.
Cook: Heat the wok over medium-high heat. Add 2 tbsp of oil, when the oil is hot, add the chicken, stir-fry them until its 80% cooked. Remove it from the wok.
Add 2 tbsps of oil, when the oil is hot, add the garlic and stir-fry them for 20 seconds, then add the chilli, stir-fry them until they are a little dark red.
Add the sauce, chicken, peanuts and spring onion and stir all the ingredients for 20 seconds.
Serve the dish hot!
Yu Xiang Qie Zi (fish flavoured eggplant - doesn't taste of fish nor does it have fish in it!)
Ingredients: 400g eggplant, proper sized pieces, 30g black fungus (soaked), 20g shredded Bell pepper, 30g shredded carrot, 2 tbsps of salad oil, 1 stalk of green onion, shredded, 2 cloves of garlic, 10g pickled chilli, 10g ginger.
Sauce: 1 tsp salt, 1 tsp sugar, 1 tsp light soy sauce, 1/2 tsp of chicken powder, 1 tsp vinegar, 1 tbsp starchy solution??
Method:
1) Cut the black fungus into proper size, chop ginger, garlic and pickled chilli finely.
2) Heat up a wok with oil, add in the chopped ginger, garlic and chilli. Stir-fry them for 20 seconds, then add the black fungus, bell pepper and carrots. 10 seconds later add the sauce and eggplant, stir-fry them until they are done (about 2 minutes). Add a little water if needed.
Gong Bao Ji Ding
Ingredients:- 2 boneless, skinless, chicken breasts (7-8 ounces each), some crispy, fried peanuts, some spring onion. 8 small dried red chilli peppers, 2 cloves of garlic, 10g ginger, 4 tbsps of oil for stir-frying or as needed.
Marinade:- 2 tsps of Chinese rice wine or dry sherry, 2 tsps of soy sauce, 1 tsp of sesame oil, 11/2 tsps of cornstarch
Sauce 2 tbsps of dark soy sauce, 1 tbsps of Chinese rice wine or dry sherry, 1 tbsps of sugar
Preparation:
1) Dice the chicken then combine it with the marinade ingredients, add the cornstarch last. Marinade the chicken for 20 minutes.
2) Prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine and sugar.
3) Cut the dry chillies in half so that they are about the same size as the chicken cubes. Peel and finely chop the ginger and garlic. Cut the onion into proper size too.
Cook: Heat the wok over medium-high heat. Add 2 tbsp of oil, when the oil is hot, add the chicken, stir-fry them until its 80% cooked. Remove it from the wok.
Add 2 tbsps of oil, when the oil is hot, add the garlic and stir-fry them for 20 seconds, then add the chilli, stir-fry them until they are a little dark red.
Add the sauce, chicken, peanuts and spring onion and stir all the ingredients for 20 seconds.
Serve the dish hot!
Yu Xiang Qie Zi (fish flavoured eggplant - doesn't taste of fish nor does it have fish in it!)
Ingredients: 400g eggplant, proper sized pieces, 30g black fungus (soaked), 20g shredded Bell pepper, 30g shredded carrot, 2 tbsps of salad oil, 1 stalk of green onion, shredded, 2 cloves of garlic, 10g pickled chilli, 10g ginger.
Sauce: 1 tsp salt, 1 tsp sugar, 1 tsp light soy sauce, 1/2 tsp of chicken powder, 1 tsp vinegar, 1 tbsp starchy solution??
Method:
1) Cut the black fungus into proper size, chop ginger, garlic and pickled chilli finely.
2) Heat up a wok with oil, add in the chopped ginger, garlic and chilli. Stir-fry them for 20 seconds, then add the black fungus, bell pepper and carrots. 10 seconds later add the sauce and eggplant, stir-fry them until they are done (about 2 minutes). Add a little water if needed.
posted by carodragon at
3:20 pm
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