Have you a Recipe for a Chinese Dish Please?

Question

Thankyou

Answer 1

four cups of rice, one cup shrimp, small can of diced carrots and peas, one scramble egg & a dash of soy sauce

put in a skillet with a dash of vegetable oil and fry lightly

BAM you have fried rice i make it all the time it last for days  

Answer 2

skillet

1 cup rice 1 tbs butter or margarine

saute the rice for one minute then add 2 cups of hot water and 2 bullion cubes (any flavor) after 20 minutes add half a teaspoon of chinese 5 spice powder then steam some veggies and add soy sauce or  Teriyaki sauce and add together...yummy!

Answer 3

Chicken Salad

INGREDIENTS (Nutrition)

2 tablespoons brown sugar

2 teaspoons soy sauce

1 tablespoon sesame oil (optional)

1/4 cup vegetable oil

3 tablespoons rice vinegar

1 (8 ounce) package dried rice noodles

1 head iceberg lettuce - rinsed, dried, and chopped

4 boneless chicken breast halves, cooked and shredded

3 green onions, chopped

1 tablespoon sesame seeds, toasted



DIRECTIONS

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Answer 4

Here is a recipe for chicken fried rice Yum Yum

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

4 cups cold cooked rice

8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped

2 eggs (more if desired)

1/2 cup green peas

1 medium onion, diced

1 green onion, diced

Seasonings (add according to taste):

Light Soy Sauce

Oyster sauce

Salt

Pepper

Oil for stir-frying, as needed

Preparation:

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.  

Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once.  Cook the other half the same way.  Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice.  Add the soy sauce, salt, pepper and oyster sauce.  Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Hope this helped Love ya my good friend xx oo xx oo Sug

Answer 5

Kung Pao Chicken

½ cup light corn syrup

½ cup Kikoman teriyaki sauce and marinade

4 tbs white port wine, or any sweet wine

2 tbs cornstarch

4-5 boneless chicken b*****s, cut in ½ in strips

3 tbs oil

1-3 tsp crushed red pepper

1 cup honey dry roasted peanuts, no salt

¼ cup green onions, chopped

In a small bowl, sir together corn syrup, teriyaki sauce and wine, set aside. In medium bowl or zip lock bag, add cornstarch and chicken. Mix or shake well to coat.

In large skillet or wok, heat oil over medium high heat. Add red pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium high heat and boil 1 minute. If sauce doesn’t thicken enough, add a little cornstarch mixed with cold water. Garnish with green onions and heat through, but don’t cook. Serve with fried or white rice.

Answer 6

sweet and sour pork or chicken

pork or chicken cubed

marinade- light soy sauce, little five spice powder, drip garlic paste

Marinate meat for an hour or two

Batter Egg white and corn flour pinch salt - beat into batter mix

Dip meat in batter mix and deep fry. refry just before serving to make it crispy.

S/S Sauce

Tab spoon light soy sauce

tab spoon sugar

3 tab spoons tomato ketchup

2 tab spoons vinegar

half cup of water

Mix ingredients together bring to boil in saucepan thicken with a tab spoon corn flour mixed with a little water.

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If prferred you can stir fry some veggies then add this sauce to make

S/S veg

Answer 7

well here is a really easy one!

cook some yellow or white rice add some raisins or leave the raisins out and use veggies

i hope this helps