Chicken fried rice is a great way to use leftovers. Like all fried rice dishes, chicken fried rice tastes best when using leftover cooked rice.
Asian ginger garlic chicken marinated with ginger, garlic, soy sauce and honey. Quick and delicious recipe that calls for simple ingredients. Ginger garlic baked chicken is one of those chicken dishes that I make when I wanted to have a quick and easy home cooked meal but too lazy to fire up a wok, or I don’t want to cook up a storm in the kitchen. It’s one of the easiest chicken recipes to make. The chicken always turn out tender, moist, and juicy. I could practically eat all the chicken drumsticks in one go, with its super delicious, sticky sweet and savory sauce.
the name being the romanization of the Taishanese chāu-mèing. The dish is popular throughout the Chinese diaspora and appears on the menus of Chinese restaurants The "Chow mein" is the Cantonese pronunciation of the Chinese characters above, which means stir-fried noodles. Generally speaking, this stir-fried dish consists of noodles, meat (usually chicken, beef, shrimp, or pork), onions and celery. For making chow mein, the noodles need to be cooked in boiling water for a while. After they becoming cool, then move to the step of stir-frying.
(Chinese: 宫保鸡丁), also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up. For years Americanized versions often left out the Sichuan peppercorns because of an import ban, but now Sichuan peppercorns are once again easily found in Chinatown shops and even gourmet chains such as Whole Foods.
Joanne Chang's mother used to make this sweet-and-spicy shrimp stir-fry all the time. When she was old enough to cook, Chang asked her mom for the recipe. "She hemmed and hawed until she finally gave it to me, revealing her secret ingredient: ketchup."
Ma Po Eggplant in Garlic Sauce Spicy, stir-fried pork with ginger and garlic is a deliciously piquant foil for silky broiled eggplant in Andrew Zimmern’s Ma Po Eggplant.
Most restaurants make pork fried rice with generic pieces of barbecued meat; Andrew Carmellini uses both seared ground pork and sweet, aromatic Chinese sausage in his playful version. As an alternative to Chinese sausage—which is now available at many Costco stores—substitute thick matchsticks of lean maple-cured bacon.
Sesame chicken is a syncretic dish, commonly found in Chinese restaurants throughout the English-speaking world. The dish is similar to General Tso's chicken but the taste of the Chinese-based chicken is sweet rather than spicy. This recipe really satisfies my craving for Chinese food. I serve it over rice with a side of steamed vegetables. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have
Asian street-food carts sometimes serve food in banana leaves instead of using plates or bowls. Look for them at Asian markets. Here, Melissa Rubel Jacobson wraps the leaves around silky Chinese noodles.
Sweet and sour pork has a bright orange-red color, and a delicious sweet and sour taste. At the very beginning there was only sweet and sour pork, but to meet demands, there have been some developments on this dish. Now, the pork can be substituted by other ingredients like chicken, beef or pork ribs.