Hi Everyone and Happy Chinese New Year, ("Gong Xi Fa Cai," ). Today's issue will be an extra long one. I'm going to share some of the most popular Chinese dishes in my opinion. They are not all favourites of mine but I know others might enjoy them.
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Wonton soup is one of my favourite parts of a Chinese buffet. I usually start my meal with 2 bowls before eating anything else.
During Chinese New Year is the only time I can find KJ Foods Brand frozen wontons/dumplings. At this time, I stock up on pork and shrimp dumplings, they are shaped like wontons and the wontons are shaped like dumplings, (confusing, I know!). I've tried substituting other brands that are available year round and they just don't taste the same. Enjoy!
Quick Wonton Soup
8 ounces homemade chicken stock or chicken broth from a carton
2 cups water
1 package frozen wontons
6 mini carrots, finely grated
1 cup defrosted, frozen, drained chopped spinach, (optional)
sliced green onion
Bring stock and water to a boil, add wontons and spinach. Let simmer for 4 minutes or until completely heated through. Ladle into bowl, top with green onions.
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When we order Chinese, we get 2 containers of Chicken Fried Rice, our 4 year old loves adding grated cheese to his...he says, "Mom, I want rice and cheese!"
cooking spray
4 egg whites
2 chopped green onions
1 tsp. minced garlic
2 uncooked boneless skinless chicken breasts --diced
2 cups cooked regular or instant brown rice -- kept hot
1/2 cup frozen green peas and carrots -- thawed
1/2 cup frozen, defrosted spinach, (optional)
3 tablespoons low-sodium soya sauce or teriyaki sauce
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes. Remove from pan and set
aside.
Off heat, recoat skillet with cooking spray and place back over medium-high heat. Add onions and garlic; sauté 2 minutes. Add chicken; sauté until chicken is golden brown and cooked through, stirring frequently, about 5 minutes.
Stir in reserved egg whites, cooked brown rice , peas, carrots and soya sauce; cook until heated through, about 1 minute.
This recipe yields 6-1 cup servings.
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Our oldest and I love Chicken Chow Mein when it is brothy and almost like a soup.
Chicken Chow Mein
2 tbsp. oil
1 medium onion, thinly sliced
2 cups sliced celery
3/4 lb. mushrooms, sliced
1 1/2 cups chicken broth
1 cup bean sprouts
1 cup sliced water chestnuts
1 tbsp. cornstarch
3 T. soya sauce or teriyaki sauce
2 cups diced, cooked chicken
Heat oil in keep skillet. Sauté onions 5 minutes. Add celery and mushrooms.
Sauté 5 minutes. Mix in broth, bean sprouts and water chestnuts, cooking 2 minutes. Mix cornstarch and soya sauce together. Stir into veggie mixture until thickened. Add chicken. Heat and serve.
Serves 6
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I don't mind Chicken Balls, but when we order for delivery, we always make a substitution because hubby and I find the sweet and sour sauce to be too sweet.
| Chicken Balls Makes 40 chicken balls Preparation time: less than 30 mins Cooking time: 10 to 30 mins 4 large chicken breasts, cut into chunks 2 onion, finely chopped 2 tbsp parsley 1/2 cup fresh white breadcrumbs 2 large granny smith apple, peeled and grated 2 chicken stock cube dissolved in 2 tbsp boiling water flour, for coating vegetable oil for frying 1. Using your hands, squeeze out a little excess liquid from the grated apple. 2. Mix together the first six ingredients and chop in a food processor for a few seconds. Season with a little salt and pepper. 3. With your hands, form into about 40 balls, roll in flour and fry in batches in shallow oil until lightly golden and cooked through (about 10 minutes). Suitable for freezing |
Sweet and Sour Sauce
1/2 cup red wine vinegar
1/2 cup ketchup
1/3 cup sugar
15 drops red pepper sauce
Mix all ingredients; cover and refrigerate. Serve with chicken balls.
Makes 1-1/4 cups
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Eggrolls are something that my guys and I could make a meal of, and we HAVE on many occasions. We enjoy making our own, so that we can fill up on them. They freeze well and any leftovers go into the freezer for later consumption, (if we are lucky!).
This recipe is the one my Mom made, we've made a few changes to it but hers was the one that got us started on making our own. I love plum sauce on mine and rely on the little packets that come with delivery because we never buy it.
Egg Rolls
1 package egg roll wrappers
1/2 cup water for sealing
1 tbsp. cornstarch
Filling:
1/2 tsp. sugar
3 tbsp. soya sauce or teriyaki sauce
3 cups bean sprouts, (fresh) or 1 can well drained
2 cups shredded celery
1 medium size shredded onion
3 tbsp. vegetable oil
1 can shredded water chestnuts
1 can shredded bamboo shoots
1 lb. ground pork
1 lb. groud beef
1/2 cup canned mushrooms, well drained and shredded
1 tbsp. minced ginger
Prepare veggies, saute meat and sauce. Do NOT overcook veggies, they must be crisp!! Mix cornstarch and water well.
Take 1 heaping tbsp. filling and lay in the middle each wrapper. Fold wrapper over from each side and seal ends and open seam by wetting fingers with cornstarch and water mix and pressing well.
Deepfry 3 at a time at 180 degrees, seam side up for 4 minutes, turn over and fry for another 3 minutes. Drain well.
Remove to paper towel with folded side down.
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