Chicken fillet with peas

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Another chicken recipe, very easy to cook.

7 oz chicken fillet
1 oz green peas
1 oz lard
1 egg white
1 tbsp starch
1 tbsp cold water
2 tsp sake
1 tbsp soy sauce
a bunch spring onion

1. Combine starch, water and egg white. Slice chicken fillet in thin long parts, soak into egg and starch mixture and fry in fat until chicken gets a pale crust.
2. Preheat a pan, put lard, peas and spring onion cut in segments 1 inch long. Add sake and soy sauce and fry 2 minutes over a strong heat, shaking pan continuously.
3. Add chicken fillet and cook 2-3 minutes.

Beef skewers with sesame glaze

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Small beef pieces and sweet peppers, rolled up in sesame glaze… What can suit better for a picnic at your lawn in a warm spring day?

1 pound beef stake 1 ½ inches thick
2 red and 2 yellow peppers, sliced
lime segments
sweet chili sauce

for glaze

2 cloves garlic
1 tsp honey
1 tsp sunflower-seed oil
1 tsp sesame oil
1 tbsp piquant chili sauce
1 tbsp light soy sauce

1. Cut beef stake in 1 inch slices. Roll beef and pepper cuts in glaze and grill each side 2-4 minutes, pouring with glaze.
2. Make skewers, each consisting of a beef slice and 2 pepper slices. Serve up with lime and sweet chili sauce.

Sour-sweet duck salad

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This citrus duck salad is a perfect cold collation or a light main dish for supper.

2 cabbage lettuce
2 duck breasts, skin removed, chopped
7 oz water chestnuts, sliced
2 shallots, sliced
2 inches long cucumber piece, sliced in lines
4 spring onions leaves, sliced
1 stick celery, cut into thin lines
4 ½ oz bean sprouts
orange segments for decoration

 for seasoning

 3 tbsp fish sauce
1 tbsp brown sugar
1 ½ tbsp lime juice
2 cloves garlic, crushed
1 red chili pepper, sliced
1 green chili pepper, sliced

1. Combine shallots, sprind onions, celery, cucumber, bean sprouts and water chestnuts in a big bowl. Mix thoroughly.
2. Put cabbage lettuce leaves in a dish, lay out salad and put duck pieces on top.
3. Put seasoning ingredients in a pan, heat up about3-5 minutes. Sprinkle salad with seasoning and decorate with orange segments.

Chow mein (pork and beans recipe)

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Do you know what chow mein means? It’s a dish consisting of Chinese stir-fried noodles combined with meat and vegetables. There are a lot of varieties of chow mein – everything depends on what kind of meat and vegetables you will use. I’m going to tell you about noodles with pork and green beans.

9 oz pork fillet, finely sliced
9 oz egg noodles
4 ½ oz green beans, sliced
5 tbsp oil
2 tbsp light soy sauce
1 tbsp salt
½ tbsp sugar
1 tbsp sherry
2/3 tsp sesame oil
spring onion, chopped

1. Cook noodles following the instructions on packaging. Pour out water and add 1 tbsp oil.
2. Heat up 3 tbsp oil in a deep-fryer and fry noodles for 2-3 minutes with 1 tbsp soy sauce, then put on a plate.
3. Heat up the rest of oil and fry meat with beans 2 minutes. Combine with sugar, salt, sherry, soy and a half of chopped onion. Cook for a minute.
4. Serve up with noodles, onion and sesame oil.

Fried chicken with lemon

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This savory chicken with lemon sauce is one of the favorite dishes among the Chinese.

1 ¼ pound chicken fillet, sliced
1 tbsp corn meal
3 tbsp lemon juice
2 tbsp sherry
6 tbsp water
½ tsp icing sugar
chopped spring onion
half lemon, sliced

1. Heat up oil in a deep-fryer or pan to 180 C (82 F).
2. Reduce heat and fry chicken 4-5 minutes, then take chicken out. Pour oil out of the pan.
3. Combine corn meal and 2 tbsp water. You’ll get a paste that you will use to cook sauce. Add lemon juice and the rest of water, and pour the mixture in the pan.
4. Add cherry and icing sugar, then bring the mass to a boil.
5. Stir the mass and bring to a boil again. Reduce heat and cook for 3 minutes until sauce gets thick and clear.
6. Cover chicken with sauce and serve with lemon pieces and spring onion.

Rice with eggs

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Rice fried with eggs, peas and spring onions is one of the most popular Chinese dishes. Everybody know this classic dish variations, even those people who never tried to cook anything Chinese.

Rice with eggs

5 ½ ounces long-grain rice
3 eggs, whisked
2 tbsp oil
2 clove garlic, crushed
4 ½ ounces peas
spring onions, finely sliced
1 tbsp light soy sauce

1. Boil rice for 10-13 minutes until half-cooked.
2. Put eggs in a pan over gentle heat. Stir and cook for 3-4 minutes.
3. Heat oil in a big pan. Add garlic, onion and peas. Fry 1-2 minutes. Then add rice, eggs, salt and soy sauce and stir. Cook for 3-4 minutes.
4. Decorate with spring onions and serve.

Artichokes stuffed with shrimps

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Artichokes have wonderful taste, but cooking of this dish is a quite laborious work. Still be sure your effort will be rewarded.

1 liter water
2 artichokes, peeled
6 ounces shrimps, shelled and cooked
4 tomatoes, diced
1 lemon peel and juice
1 big clove garlic, grated
3 leaves spring onion, sliced
1 tbsp olive oil
salt and pepper at taste

1. Fill a big saucepan with water and add lemon juice. Bring to a boil and put artichokes inside. Cover and cook for 20 minutes, until the leaves are easily separated from the stalk.
2. Take artichokes from the pan, allow them cool and water flow down. Cut the top and remove inedible pith.
3. Heat olive oil in a deep pan, place garlic and cook for 2-3 minutes over a medium heat. Combine with onion and cook for 2 minutes more. Combine with shrimps, tomatoes, lemon peel, salt and pepper and fry for 2-3 minutes over a strong heat.
4. Stuff artichokes with shrimp mass, spot with olive oil and trim with lemon peel.