KELSEY - Chinese Takeout Cookbook: Your Favorites Chinese Takeout Recipes To Make At Home
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- Book:Chinese Takeout Cookbook: Your Favorites Chinese Takeout Recipes To Make At Home
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Chinese Takeout Cookbook
Your Favourites 50 Chinese Takeout Recipes To Make At Home
by
APRIL KELSEY
Copyright 2016
All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the publisher.
Disclaimer
All the material contained in this book is provided for educational and informational purposes only. No responsibility can be taken for any results or outcomes resulting from the use of this material.
While every attempt has been made to provide information that is both accurate and effective, the author does not assume any responsibility for the accuracy or use/misuse of this information.
ALL RIGHTS RESERVED. No part of this publication may be reproduced or transmitted in any form whatsoever, electronic, or mechanical, including photocopying, recording, or by any informational storage or retrieval system without express written, dated and signed permission from the author.
Table of Contents
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- Prep : 30 M
- Cook : 20 M
- Ready In : 1 H
- Servings : 8
- Cals : 639
INGREDIENTS
- 1 (8 Ounce) Can Pineapple Chunks, Drained (Juice Reserved)
- 1/4 Cup Cornstarch
- 1 3/4 Cups Water, Divided
- 3/4 Cup White Sugar
- 1/2 Cup Distilled White Vinegar
- 2 Drops Orange Food Color
- 8 Skinless, Boneless Chicken Breast Halves - Cut Into 1 Inch Cubes
- 2 1/4 Cups Self-Rising Flour
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Cornstarch
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground White Pepper
- 1 Egg
- 1 1/2 Cups Water
- 1 Quart Vegetable Oil For Frying
- 2 Green Bell Pepper, Cut Into 1 Inch Pieces
DIRECTIONS
- In a skillet add 1 cup water with vinegar, pineapple juice, sugar and orange food colouring. Let to cook till boiled the off the flame.
- Now combine cup of cornstarch with cup of water and pour into skillet by continuously stirring. Place aside.
- In a bowl add flour, 2 tablespoons cornstarch, egg, 2 tablespoons oil, salt water and white pepper. Mix well.
- Now add chicken pieces in this batter and stir.
- Heat oil in pan and add chicken pieces, fry till nicely brown.
- Transfer to serving dish with bell pepper and pineapple chunk and top with hot sauce.
- Prep 20 m
- Cook 20 m
- Ready In 1 h 10 m
- Servings : 8
- Cals : 235
INGREDIENTS
- 3 Cups Bread Flour
- 1 1/4 Cups Boiling Water
- 2 Tablespoons Vegetable Oil
- Salt And Pepper To Taste
- 1 Bunch Green Onions, Finely Chopped
- 2 Teaspoons Vegetable Oil
DIRECTIONS
- In a bowl add flour and water, knead a dough and cover with plastic sheet. Leave it for 30 minutes.
- Divide dough into 16 equal parts and roll out each into inch thick sheet.
- Brush with oil and season with salt and pepper.
- Add 1 tablespoon of green onion and roll up in cigar style.
- Roll out again into inch sheet.
- Heat oil in pan ad fry each cake till nicely golden from both sides.
- Serve and enjoy.
- Prep 30 m
- Cook30 m
- Ready In 1 h 30 m
- Servings : 4
- Cals : 437
INGREDIENTS
- 1 Pound Skinless, Boneless Chicken Breast Halves - Cut Into Chunks
- 2 Tablespoons White Wine
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Sesame Oil, Divided
- 2 Tablespoons Cornstarch, Dissolved In 2 Tablespoons Water
- 1 Ounce Hot Chile Paste
- 1 Teaspoon Distilled White Vinegar
- 2 Teaspoons Brown Sugar
- 4 Green Onions, Chopped
- 1 Tablespoon Chopped Garlic
- 1 (8 Ounce) Can Water Chestnuts
- 4 Ounces Chopped Peanuts
DIRECTIONS
- In a bowl add 1 tablespoons soya sauce, oil, 1 tablespoons wine, cornstarch and mix well.
- Add chicken pieces and stir to combine.
- Cover and place into refrigerator for 30 minutes.
- In a saucepan add 1 tablespoons wine, oil, 1 tablespoon soya sauce, cornstarch, onion, water chestnuts, peanuts and garlic. Cook for 5-10 minutes.
- In separate pan add chicken and fry for 10-15 minutes and then transfer into sauce.
- Cook for 10-15 minutes and then turn off heat.
- Serve and enjoy.
- Prep 5 m
- Cook 40 m
- Ready In 45 m
- Servings : 2
- Cals : 504
INGREDIENTS
- 3 Tablespoons Hoisin Sauce
- 1 Tablespoon Ketchup
- 1 Tablespoon Honey
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Sake
- 1 Teaspoon Rice Vinegar
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Grated Fresh Ginger
- 1/2 Teaspoon Grated Fresh Garlic
- 1/4 Teaspoon Chinese Five-Spice Powder
- 1 Pound Pork Spareribs
DIRECTIONS
- In a bowl add honey, ketchup, soy sauce, hoisin sauce, sake, lemon juice, rice vinegar, ginger, five spice powder and garlic. Toss to combine.
- Add ribs in this mixture and stir to coat well. Place into refrigerator for 2-3 hours.
- Preheat oven at 325 degrees.
- Add water to broiler tray so the bottom is covered. Place rack in try and transfer ribs on this rack.
- Transfer rack into oven.
- Let to cook for 40 minutes till golden brown.
- Serve hot and enjoy.
- Prep 5 m
- Cook 10 m
- Ready In 15 m
- Servings : 4
- Cals : 255
INGREDIENTS
- 1 Egg
- 1 Tablespoon Water
- 1 Tablespoon Butter
- 1 Tablespoon Vegetable Oil
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