Chinese Recipes

8th Grade Recipes

Here are some of the laboratory experiences or demonstrations we do in class…

Sesame Chicken Lab

1.    Chef: cut chicken into bite sizes pieces.

2.    Sous Chef or Butler: put in a custard cup:

·       ½ tsp. pepper

·       ½ tsp. salt

·       ½ tsp of garlic powder,

      -sprinkling all over cubed chicken and coating well.

3.    Put 2 Tbsp of EACH flour and cornstarch in Ziploc bag.

4.    Shake seasoned chicken in flour/starch bag.

5.    Heat up ¼ cup oil and 1 Tbsp sesame oil in pan.

6.    Chef cooks chicken in heated oil until biggest piece can be cut easily with wooden spoon and is no longer pink.
7.    Remove from pot with slotted spoon onto paper towel-lined pie pan. Wipe skillet clean with more paper toweling.

-While chicken is being prepared Sous Chef/Butler:

Place in liquid measuring cup….

·      1/2  cup water

·       2 Tbsp. sesame oil

·       2Tbsp. Hoisin Sauce

·       2Tbsp. oyster/fish sauce

·       1/4c. sugar (in a dry meas. cup first)

·       1/4c. soy sauce (second)

·       1Tbsp. cornstarch

8.Stir mixture in Measuring Cup well before adding to hot pan. Cook sauce until thickened.

9. Add chicken back to sauce, sprinkle with sesame seeds and serve.  Eat with chopsticks.

Chicken Stir Fry

1 pound boneless chicken breasts
Combination of any of vegetables : broccoli,carrots, scallions, red pepper, bokchoy, pea pods, mushrooms,water chestnuts, bean sprouts.
3 Tbsp. cornstarch, divided
3 Tbsp. oil, divided
2 slices ginger root
1 clove garlic or 1 tsp. from jar
1 c. chicken broth
1 tsp. sugar
1/4 c. soy sauce

1. Thin slice slightly frozen chicken breasts in thin strips (julienne).
2. Cut vegetables in sizes suitable for eating with chopsticks. (Julienne or into strips)
3. Combine 1 Tbsp. cornstarch with soy sauce in a small bowl with chicken. Do early to let marinate..
4. Heat 2 T. oil in wok or high sided pan. Stir fry chicken in pan until cooked. Slightly white and firm.
5. Remove chicken from pan.
6. Add 1T. of the oil and now do the veggies. Start with the “harder” vegetables first and work your way to the softer ones as they cook more.
7. Prepare the sauce for veggies. Put the chicken broth, sugar and remaining cornstarch in a bowl. Set aside until vegetables are done. When vegetables are ready, stir the broth first and then pour in to the pan. When the sauce seems to thicken, add the chicken last to heat through.
8. Place the finished dish on a bed of rice, cellophane noodles or chow mein noodles. Whichever you prefer.

Don”t forget to use the chopsticks!!!

Kung Pao Chicken

1 lb boneless-skinless chicken breasts (cut into 1” pieces)
2 tablespoons cornstarch
2 teaspoons sesame oil and 2 Tbsp. vegetable oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Fried Rice

3 cups cooked long grain rice, cold
2 Tbsp. vegetable oil
1/2 cup chopped onion
1 cup cooked chopped ham (into small pieces)
1 egg, beaten
2 Tbsp. soy sauce
optional: Mushrooms, bamboo shoots, sugar peas

1. Loosen and separate grains of rice.
2. Place large skillet or wok over high heat. Add 1 Tbsp oil and heat thoroughly.
3. Fry onion to a light brown.
4. Add ham. Cook for 2 minutes, stirring constantly. Remove to plate.
5. Add remaining Tbsp of oil to the skillet. Put eggs and stir fry until done.
6. Add rice to eggs. Stir in soy sauce. Put in ham and onion, mix thoroughly, and continue heating until completely hot.

Serves 4

Egg Roll Demo

Filling: Mix together:

1/2 pound ground pork (cook thoroughly first)
1 Tbsp. chopped onion
1 clove of garlic
1 shredded carrot
1/2 cup shredded cabbage
noodles, soaked and cut into 1 inch pieces
mushrooms, soaked and cut into small pieces
1/2 tsp. accent or MSG
Egg roll wrappers
1 beaten egg

2. Stir fry all together until vegetable start to wilt slightly.

3. Wrap egg roll like an envelope. Fold up the bottom, fold each side to form rectangle, brush with beaten egg and roll tightly up to the end.

4. Deep fry in skillet at 375 degrees until brown.

Fortune Cookie Demo

1 egg
1/2 sugar
1/4 c. margarine softened
2 and 1/2 tsp. vanilla
3 and 1/4 flour

Prepare your own fortunes on strips of paper…..for example: “Help I am trapped in a fortune cookie factory”. Or “An item you though once lost will now be found”

Mix together margarine, sugar, and egg until smooth. Then add other ingredients. Mix everything together to form ball of dough. Lightly flour flat surface. With a rolling pin, roll half of dough very thin. Use a circle-shaped cookie cutter or the top of a large glass to cut out circles in dough. You may cut dough in other shapes, if you wish.

Put a fortune in each circle, off to one side. Fold the circle in half and then in half again. Pinch it closed. Preheat the oven to 425 degrees. Re-roll scraps of dough and make cookies from them. Then roll and make cookies from the other half of the dough.

Bake cookies for about 10 minutes or until they are lightly browned. Serve when cool.
Place in muffin tin if they don”t want to hold their shape.