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The soup of chicken, potato and tomato

Material:

Chicken 150 g, potato 200 g, 1 tea spoon of black pepper powder, coriander 50 g, 1/2 tea spoon of salt, tomato 100 g, 2 soup spoons of cooking oil, ginger 5 g, 2 soup spoons of light soy sauce

Method: 
  1. Cut the potato, tomato and chicken into chunks. Cut the coriander into segments.
  2. Warm the cooking oil in a pan. Put the chicken in the pan. Stir-fry with moderately quick oven for 2 minutes.
  3. Put some water, the pepper powder, light soy sauce and ginger in the pan. The water must over the chicken. Cook with quick oven. When the water boils. Switch to moderately slow oven. Cook for 20 minutes.
  4. Put the potato chunks in the pan. Cook for 20 minutes. 
  5. Put the coriander, tomato and salt in the pan. Cook for 5 minutes.

Crispy potato fried with chicken breast

Material:

Chicken breast 175 g, potatoes 200 g, carrots 200 g, spring onion 30 g, 1.5 tea spoon of salt, 1 soup spoon of chili powder, 1 tea spoon of ginger powder, 2 tea spoons of garlic powder, 1/2 tea spoon of MG, 6 soup spoons of cooking oil

Method: 
  1. Cut the potatoes and carrots into bits about 2*2*2 cm3. Cut the chicken into pieces about 0.5*0.5*4 cm3. Cut the spring onion into small bits.
  2. Fill 1/3 of a pan with cooking oil. Warm the oil to about 60% cooked. Put the potato chunks in the pan. Stir-fry with moderately quick oven until the potato chunks become golden and crispy. Take the potato chunks out from the pan. Let the oil drained as much as possible from them.
  3. Warm 2 soup spoons of cooking oil in a pan. Put the chicken breast and carrot in the pan. Stir-fry with moderate oven for 4 minutes.
  4. Put the potato chunks, salt, chili powder and MG in the pan. Stir-fry with moderately quick oven for 1 minutes. 
  5. Sprinkle the food with spring oinion bits.

Aromatic soup of pork and carrot

Material:

Pork 200 g, carrots 400 g, 0 - 4 dry chilies, 2 tea spoons of ginger powder, 2 tea spoons of garlic powder, spring onion 15 g, 3-4 soup spoons of cooking oil, 2 star anises, 1 tea spoon of salt

Method: 
  1. Cut the pork and carrots into chunks. Cut the spring onion into segments.
  2. Warm the cooking oil in a pan. Put the pork, star anises, spring onion, garlic and giner in the pan. Stir-fry with moderate oven for 4 minutes.
  3. Put some water in the pan. The water should cover the meat. Cook with quick oven until the water boils. Switch to moderate oven. Cook for 15 minutes.
  4. Put the carrot and chilies into the pan. Cook with moderate oven until the carrot chunks become soft. Put the salt in the pan. Stir several times.
Chinese food - Aromatic soup of pork and carrot 
Chinese food - Aromatic soup of pork and carrot

Fried bamboo shoots & black fungus & asparagus lettuce - Chinese fried bamboo shoot recipe

Materials
Dried Chinese black fungus 10 grams, asparagus lettuce 50 grams, bamboo shoots 50 grams, 3/4 tea spoon of salt, 1/4 tea spoon of MG, 4 soup spoons of cooking oil, water 50 ml

Method
1. Put the black fungus into water. After about 20 minutes, wash and cut them into strings.
2. Warm the cooking oil with a pan. Put the asparagus lettuce and bamboo shoots in the pan. Stir-fry for about 1 minute with moderately quick oven.
3. Put the black fungus into the pan. Stir-fry for about 2 minutes with moderately quick oven.
4. Put the water into the pan. Cook with quick oven until the water boils.   
5. Put the salt and MG into the pan. Stir-fry for about 10 seconds.

Hand-made Chinese potato noodles

Material:

Minced pork/beef 200 g, potatoes 300 g, spinach leaves 50 g, 1/2 soup spoon of ginger powder, 1 soup spoon of garlic powder, 1/2 tea spoon of pepper powder, 3 soup spoons of cooking oil, 4 soup spoons of oyster sauce, wheat flour

Method: 
  1. Steam the potatoes with quick oven. When the water in the steamer boils, switch to moderately slow oven. Steam for a half of hour. Make the potatoes into puree with a mixer.
  2. Mix the potato puree with some wheat flour. Knead until the dough becomes glossy but not sticky.
  3. Divide the dough into 4 or 5 parts. Make each dough part into a dough piece about 2 - 3 mm thick.
  4. Smear some wheat flour on both sides of each dough piece. Cut the dough pieces into strings about 3 mm wide. If a dough piece is too big, you can folder it, but remember to unfolder the noodles before cooking.
  5. Warm the cooking oil in a pan. Put the meat, garlic and giner in the pan. Stir-fry with moderately quick oven for 3 minutes.
  6. Put 600 ml of cold water in the pan. Cook with quick oven. When the water boils, put the noodles in the pan. Cook with quick oven for 2 minutes. Stir the noodles when cooking.
  7. Put the spinach in the pan. Cook with quick oven for about 0.5 - 1 minute.



Chinese food - Hand-made Chinese potato noodles 
Chinese food - Hand-made Chinese potato noodles

Chicken and potato fried with soy sauce

Material:

Chicken breast 175 g, potatoes 400 g, 1 tea spoon of black pepper powder, 1/2 tea spoon of salt, 6 soup spoons of cooking oil, 1 tea spoon of ginger powder, 2 tea spoons of garlic powder, 1/2 tea spoon of MG, 3 soup spoons of oyster sauce, 2 soup spoons of light soy sauce, 1 soup spoon of black soy sauce, 1 tea spoon of rice flour

Method: 
  1. Cut the potatoes into strings. Cut the chicken into chunks about 1.5*1.5*1.5 cm3. Mix the chicken chunks with the rice flour.
  2. Warm the cooking oil in a pan. Put the ginger, garlic and chicken in the pan. Stir-fry with moderately quick oven for 2 minutes.
  3. Put the potato strings in the pan. Stir-fry with moderately quick oven for 2 minutes.
  4. Put the black soy sauce, light soy sauce, oyster sauce, salt, pepper powder and MG in the pan. Stir-fry with moderate oven for 2 minutes. 
Chinese food - Chicken and potato fried with soy sauce 
Chinese food - Chicken and potato fried with soy sauce