Sunday, July 31, 2011

Chinese Food: What's Hot Now: Buddha jumps over the wall - chinese recipes - chinese food recipe

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
Buddha jumps over the wall - chinese recipes - chinese food recipe
Jul 31st 2011, 10:03

Buddha Jumps Over the Wall

The author writes: "This is perhaps the ultimate feast...This great dish hails from Fuzhou, in Fujian province.  It requires an enormous amount of effort, is best made over a period of two days, and can contain as many as thirty different ingredients."

Day 1
1/4 pound shark's fin
2 tablespoons white vinegar
1 cup stock
1/4 cup Shao-Hsing wine or dry sherry
2 ounces lard or peanut oil
One 1/2-inch-thick slice fresh ginger, lightly smashed
3 scallions, white parts only

4 whole abalone
1 cup stock
2 tablespoons Shao-Hsing wine or dry sherry

4 dry scallops, each 1 inch in diameter
2 tablespoons Shao-Hsing wine or dry sherry, for scallops

12 quail eggs

3 small fresh bamboo shoots
(1 1/2 pounds)
1 quart cold water, for bamboo shoots

One 4-pound chicken
1/4 cup salt

1 1/2 pounds pork feet (3 halves) each half cut into 4 pieces by butcher
2 pounds lamb filet
2 1/2 pounds pork (fresh ham)

1 pound Smithfield ham
2 quarts cold water, for Smithfield ham

12 Chinese black mushrooms


Day 2


2 1/2 pounds Chinese turnips, peeeled, both ends discarded, cut into 4 pieces lengthwise, then into 1-inch pieces
1 pound carrots (3 large), peeled, cut into 1-inch sections
Four 3-inch-long cinnamon sticks
4 pieces eight-star anise
6 scallions, trimmed and cut into thirds
5 cups Shao-Hsing wine or dry sherry
7 cups chicken stock
6 ounces rock sugar (rock candy) - you can substitute granulated sugar
1/2 cup plus 3 tablespoons double dark soy sauce, regular dark soy sauce, or mushroom soy sauce
1 cup chicken stock
4 bamboo leaves, soaked in hot water for 20 minutes, until softened, and washed
1 large lotus leaf, soaked in hot water for 20 minutes until softened, washed and dried

3 1/2 cups peanut oil for deep-frying and stir-frying

Directions:

Day 1

  1. To prepare the shark's fin, the night before, soak the fins in a bowl of water with the white vinegar for a least 4 to 6 hours, rinse, and drain. Place the soaked shark's fins in a steamproof dish with the stock, wine, lard, ginger, and scallions and steam for 30 minutes. Turn off the heat, discard the ginger and scallions, strain off and discard the liquid, and reserve overnight, refrigerated.
  2. To prepare the abalone, the night before (at the same time you soak the shark's fins), wash the abalone, place in a pot with 3 quarts water, bring to a boil over medium heat, lower the heat, and simmer for 10 minutes. Turn off the heat and allow to rest in the liquid in the pot overnight. Place the abalone in a steamproof dish with the stock and wine and steam for 1 1/2 to 2 hours, until softened. Discard the liquid and reserve the abalone overnight, refrigerated.
  3. To prepare the scallops, place the scallops and wine in a steamproof dish and steam for 20 minutes, until softened. Turn off the heat, discard the liquid, and reserve the scallops overnight, refrigerated.
  4. To prepare the quail eggs, cook them in boiling water for about 7 minutes, until hard boiled. Remove from the pot and cool. Shell and reserve overnight, refrigerated. Remove from the refrigerator and allow to come to room temperature on Day 2.
  5. To prepare the bamboo shoots, remove all outer husks down to the tender, cream-white core. Place the whole shoots in a pot with the water, cover, and bring to a boil over high heat. If very tender, simmer for 7 minutes; if a bit tough, simmer for 20 minutes. Turn off the heat, run cold water into the pot, and drain. Allow to cool, cut each shoot lengthwise into 4 pieces, and reserve overnight, refrigerated.
  6. To prepare the chicken, wash and remove the fat and membranes. Rinse under cold running water and drain. Sprinkle the outside with the salt and rub in well. Rinse, drain, and dry. Cut the chicken into 12 pieces and reserve overnight, refrigerated.
  7. To prepare the duck, prepare precisely as the chicken in the preceeding step.
  8. To prepare the pork feet, cut up the pork feet, if necessary, and reserve overnight, refrigerated.
  9. To prepare the lamb and pork, cut the lamb into 12 equal pieces and reserve refrigerated, overnight. Cut the pork into 12 equal pieces and reserve refrigerated, overnight.
  10. To prepare the Smithfield ham, place the ham and water in a pot, cover, and bring to a boil over medium heat. Lower the heat to medium and simmer for 30 minutes. Turn off the heat, allow to rest in the liquid, and return to room temperature. Remove, discard the liquid, cut into 12 equal pieces, and reserve, refrigerated, overnight.
  11. To prepare the mushrooms, soak the mushrooms in hot water for 30 minutes, until softened. Wash, drain, remove the stems, and reserve overnight, refrigerated.

 

Day 2

  1. Heat a wok over high heat for 1 minute. Add the peanut oil and heat to 350 degrees F. Place the turnips in a Chinese strainer and lower into the oil. Blanch for 2 minutes, remove, drain over a bowl, and reserve. Bring the oil back to 350 degrees F, blanch the carrots and bamboo shoots similarly for 3 minutes, remove and drain, and reserve. Bring the oil again to 350 degrees F., add the quail eggs to the wok, and deep-fry for 2 minutes or until the eggs brown lightly. Remove, strain, and reserve.
  2. Remove all but 2 tablespoons of the oil from the wok and set aside. Heat the wok over high heat for 20 seconds. When a wisp of white smoke appears, add 2 cinnamon sticks, 2 pieces of star anise, and half the scallions. Stir-fry until the fragrance is released, about 1 minute. Add the reserved chicken and duck, stir, and cook for 5 minutes. Turn off the heat, remove the entire contents of the wok to a bowl, and reserve.
  3. Wash the wok and spatula. Heat the wok over high heat for 1 minute. Add the 3 tablespoons of the reserved peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the remaining cinnamon, anise, and scallions and stir for 1 minute. Add the pork feet, lamb, and pork and cook, stirring, for 5 minutes. Turn off the heat.
  4. Place the contents of the wok into a large pot. Add the wine, chicken stock, and rock sugar and stir. Cover and bring to a boil over medium heat. Add 1/2 cup of the soy sauce and stir well. Lower the heat and simmer for 30 minutes. Raise the heat to high, add the reserved chicken an duck and the contents of the bowl, and simmer for 15 minutes. Turn off the heat. Allow all the contents of the pot to rest in the liquid for 10 minutes. Empty the contents into a bowl, including the cooking liquid, discard the scallions, and allow to cool sufficiently to handle.
  5. While all the meats are cooking, place the reserved blanched turnips, carrots, and bamboo shoots in a wok. Add the stock. Raise the heat to high, mix well, stirring, and bring to a boil. Add the remaining 3 tablespoons soy sauce and stir. Lower the heat and simmer for 5 minutes. Turn off the heat, strain, and reserve. Reserve the liquid for another use.
  6. Wrap the reserved shark's fin, abalone, scallops, and Smithfield ham in cheesecloth. Sew or tie to close.
  7. For this final step, a large pot, about 3-gallon capacity, should be used. Pour 2 cups of reserved cooking liquid from the bowl into the pot. Place a rack on the bottom and cover with bamboo leaves trimmed to fit the shape of the rack. Begin layering ingredients.
  8. Place the pork feet in a single layer on the bamboo leaf-lined rack. Place a single layer of lamb atop the pork feet. Place a single layer of chicken atop the lamb. Place a single layer of duck atop the chicken. Place a single layer of pork atop the duck. Place the cheesecloth bundle atop the pork. Ladle 1 quart of cooking liquid over the layers. Place the mushrooms over the bundle. Layer the turnips, carrots, and bamboo shoots over the mushrooms. Pour the remaining liquid, including the spices, over the top. Lay the lotus leaf over the top of the pot. Place the pot cover on the leaf to seal the pot.
  9. Over low heat, allow the contents of the pot to simmer for 1 1/4 to 1 1/2 hours. Turn off the heat and allow the pot to rest for 10 minutes. Remove all the foods from the pot to a large heated serving platter. Garnish the platter with the quail eggs. Place the liquid, now a rich broth, in a heated tureen. Remove the cheesecloth bundle to another heated plate, discard the cheesecloth, remove the contents, slice the abalone thinly, and arrange it with the other ingredients as an accompaniment.
  10. Serve in the Chinese manner: the meats and vegetables together, with some of the broth poured over them, the rest of the broth divided into bowls to drink.

(*Note: This recipe is reprinted with permission from "The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking", by Eileen Yin-Fei Lo, reprinted courtesy of Morrow Publishing).

Want to know how Buddha Jumps Over the Wall came by its unusual name? Find out the history behind this and other Chinese recipes with intriguing names here. 

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Chinese Food: What's Hot Now: Chinese Dried Mushrooms

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
Chinese Dried Mushrooms
Jul 31st 2011, 10:03

Chinese dried mushrooms are also called black mushrooms, which is a bit of a misnomer, Not to be confused with cloud earsChinese dried mushrooms impart a pungent flavor to Chinese dishes. They are also called Chinese black mushrooms, which is a bit misleading as the mushrooms can range in color from grey to light brown. Dried mushrooms need to be reconstituted (soaked in water to soften) before using. The soaking liquid is often used in place of water or chicken broth in a sauce. Practitioners of traditional Chinese medicine believe dried mushrooms can help lower blood pressure.

Learn more about Chinese dried mushrooms

Recipes:

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Saturday, July 30, 2011

Chinese Food: What's Hot Now: Chicken Curry Recipe

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
Chicken Curry Recipe
Jul 30th 2011, 10:02

This Chicken Curry recipe comes from reader Don McDiarmid, who writes that it can also be made with lamb, beef or shrimp.

Ingredients:

  • 2 pounds boneless chicken thighs
  • 2 tablespoons oil or butter
  • 1 large onion, chopped
  • 1 slice ginger, about 1/2 inch, minced or grated
  • 1 - 2 cloves garlic, minced (according to taste)
  • 1 stalk green onion, chopped
  • 2 tablespoons curry powder, such as McCormick
  • 1/2 cup chicken broth or soup, such as Swansons
  • 1/2 cup coconut milk
  • 1 teaspoon sugar
  • Salt and pepper to taste

Preparation:

1. Poach the chicken at medium high heat in sea salted water or low-sodium chicken broth for about 15 minutes, until the chicken turns white and is just cooked. Drain. Cut the poached chicken into 1 1/2-inch pieces.
2. Heat a wok or pan on medium-high heat and add the oil. When the oil or butter is hot, saute the onion, ginger, garlic, green onion and curry powder for 1 minute. Stir in the chicken broth and coconut milk. Bring to a simmer (not a boil), then stir in the sugar, salt and pepper.
3. Cover and simmer for 15 - 20 minutes, until the sauce thickens. If more thickening is needed, add 1 teaspoon cornstarch mixed in 1 teaspoon water, stirring to thicken.
4. Add the poached chicken to the sauce, and bring the heat up to medium-high until the chicken is fully cooked. Serve the chicken hot over or around steamed medium-grain. white rice.
5. For an extra touch, pack a portion of the rice into a medium-size rice bowl that has been lightly sprayed with oil (to prevent the rice from sticking). Invert onto a dinner plate and garnish with a sprig of mint. Spoon the curry over or around the rice.
6. Suggested garnishes for chicken curry: Choose from chopped boiled eggs, mango chutney, finely chopped peanuts or macadamia nuts, crisp crumbled bacon and/or chopped green onions.

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Chinese Food: What's Hot Now: The ABC's of Chinese Soup

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
The ABC's of Chinese Soup
Jul 30th 2011, 10:02

I was first introduced to Chinese soup as a child. During regular visits to the town's only Chinese restaurant, I would feast on won ton soup and egg rolls, ignoring the other dishes. At the time I had no idea that the strange looking, meat filled dumplings were meant to represent clouds (the word won ton translates roughly into "swallowing a cloud"). All I knew was that I couldn't get enough of them! 

Given the ingenuity of Chinese cooks, it should come as no surprise that there is an amazing variety of Chinese soup. However, there are two major categories. Thin soups are made with a clear broth, and cooked quickly, with the meat and/or vegetables added near the final stages of cooking, depending on their individual cooking times. Just as in the case of dashi, the Japanese clear broth, it is important never to overcook the broth for Chinese thin soups. On the other hand, you don't want to overcook the vegetables: the idea is to cook them just enough so that they will still preserve their distinctive flavor. 

By contrast, the ingredients for thick soups are all added together at once. The soup is cooked more slowly, giving the ingredients time to blend together. Cornstarch or tapioca starch is often added near the end of the cooking process as a thickener.  

Hot and Sour Soup is an example of a thick soup. A number of ingredients such as shredded pork and dried Chinese mushrooms (in northern China it is traditionally made with fresh chicken's blood) are simmered together to form a thick broth, perfect for those cold Mongolian winter nights. Another example is Shark's Fin Soup. Recipes for the famous banquet dish call for it to be made with a thick or "gourmet" stock (see below). Meanwhile, in Ken Hom's Chinese Cookery, the author points out that Chicken and Spinach soup is an excellent example of a thin soup. The vegetable (in this case, spinach) is blanched first, reducing the amount of time it will need to be cooked in the soup. Similarly, the chicken is also blanched ahead of time.

  It's all in the stock...

As with French cuisine, the secret of a good Chinese soup lies in the stock. What is stock? Basically, it's a liquid broth in which meat, bones, and sometimes vegetables have been simmered over a long period of time, imparting their flavor to the heated broth. Chicken is the meat of choice for preparing Chinese stock, although pork is also used, particularly in addition to chicken. (Beef is thought to add too strong a flavor). The Chinese place such importance on their stock that they have two categories. A primary or first class chicken stock is made by simmering a whole chicken, while a second class stock uses only the bones. There is also gourmet stock, a truly superior broth made with chicken, pork ribs and other pork bones, ham, and sometimes duck. It is used to create banquet dishes such as Shark's Fin soup. 

Besides not using beef, Chinese stock also differs from French stock (known as fonds de cuisine) in the lack of spices. While a recipe for French chicken stock might call for a pinch of tyme or a few garlic cloves, the Chinese believe spicing masks the flavor of the chicken or pork. Seasonings are added later, depending on what the individual recipe calls for.
 
Thick or thin...Which Soup Should I serve?

There's no hard and fast rules, but the following guidelines can help you decide whether a thin or thick soup is called for:

  1. Serve a thin soup as a beverage replacement  Contrary to popular belief, the Chinese don't normally drink tea during a meal. Tea is enjoyed afterward in a relaxing atmosphere. Besides encouraging conversation, it helps promote digestion. Water or soft drinks aren't served, as the Chinese believe it is unhealthy to serve cold drinks with a meal. A thin soup makes an appetizing substitute. 
  2. Serve a thick soup for lunch or dinner Thick soups make a great one-dish meal, particularly for lunch. Many are quite filling, nearly crossing the line from soup to stew. Thick soups may be served at dinner; as noted above, Shark's Fin Soup is a popular banquet dish, and Hot and Sour Soup goes well with Mu Shu Pork. However, normally you wouldn't serve a thick soup at a meal that has several other dishes.
  3. During a banquet, serve a thin soup between courses.  Similar to a sorbet, thin soups can cleanse the palate and prepare it for the next course.

   Next page Soup as Medicine

  Part I: Soup's On! - (the history of soup and its role in Chinese culture)
 
Research Sources
Offline A Cook's Alphabet of Quotations, ed. by Maria Robbins Polushkin, The Ecco Press, 1991
Ken Hom's Chinese Cookery, by Ken Hom, Ken Hom, 1984
  Cuisines of Asia: Nine Great Oriental Cuisines by Technique, Jennifer Brennan, St. Martin's Press, 1989  

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Chinese Culture: What's Hot Now: Chinese Horoscope - Daily Chinese Horoscope: July 28, 2011

Chinese Culture: What's Hot Now
These articles that had the largest increase in popularity over the last week
Chinese Horoscope - Daily Chinese Horoscope: July 28, 2011
Jul 30th 2011, 10:02

Today is day 174 of the lunar calendar.

Today is a good day for:

  • Worshipping
  • Asking for fortune
  • Meeting friends
  • Wedding
  • Sending dowry
  • Moving
  • Haircut
  • Grand opening
  • Repair
  • Groundbreaking
  • Installing door
  • Building stoves
  • Discarding mourning clothes
  • Burial

Today is a bad day for:

  • Conducting sale events
  • Lending money
  • Moving in beds

Lucky hours:

11pm-1am, 7am-11am, 1pm-5pm

Unlucky hours:

1am-5am, 11am-1pm, 5pm-7pm

See More Daily Horoscopes:

Daily Chinese Horoscope July 2011
Daily Chinese Horoscope 2011

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Friday, July 29, 2011

Chinese Food: What's Hot Now: Pepper Steak

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
Pepper Steak
Jul 29th 2011, 10:03

Serves 4. This recipe for pepper steak is meant to provide a lot of gravy to pour over the rice. If you're not big on gravy, substitute 1 or 2 sliced tomatoes for the stewed tomatoes, and add them to the pan with the soy sauce and broth mixture.
Main Chinese Recipes File

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

  • 1 1 /4 - 1/2 pounds sirloin steak
  • 1 cup sliced mushrooms
  • 2 bell peppers
  • 1 medium onion, chopped
  • 1 garlic clove, smashed, peeled and chopped in half
  • 1 14-ounce can baby corn
  • 1/4 cup light soy sauce
  • 3/4 cup beef broth
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons water
  • 2 tablespoons oil or margarine for frying
  • 2 teaspoons sugar
  • 1 cup stewed tomatoes
  • Salt and pepper to taste

Preparation:

Partially freeze the steak for 15 minutes (this makes it easier to cut). Cut the steak into thin strips.
Wipe the mushrooms with a damp cloth and cut into slices to make 1 cup. Remove the stems and seeds from the bell peppers, and cut into thin strips. Peel and chop the onion and garlic clove.
Drain the can of baby corn.
Combine the soy sauce with the beef broth. Set aside.
Combine the cornstarch with the water. Set aside.
In a large skillet or Dutch oven, heat 2 tablespoons oil or margarine on medium high heat. Brown the meat, turning over once.
Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan. Add the mushrooms and the baby corn. Cook for 5 minutes.
Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (25 - 30 minutes).
Add the peppers and stewed tomatoes. Cover and cook for another 5 - 10 minutes. Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring constantly, for 4 - 5 minutes, until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.

Chinese Steak With Peppers - Stir-fried steak with barbecue sauce and Worcestershire sauce

Nutritional Breakdown (based on 4 servings, using 1 1/4 pounds sirloin steak and low sodium beef broth):
Each serving contains: Calories 457, 22g Carbohydrates, 34 g Protein, 25 g Total Fat - 9 g Saturated Fat, 11 g Monounsaturated Fat, 3 g Polyunsaturated Fat, 89 mg Cholesterol, 2 g Fibre, 851 mg Sodium, 830 mg Potassium, 67 mg Vitamin C. A good natural source of potassium and Vitamin C.

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Chinese Food: What's Hot Now: Chinese Valentine's Day

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
Chinese Valentine's Day
Jul 29th 2011, 10:03

Valentine's Day, the annual tribute to romantic love, is fast approaching. Florists, card shops, and chocolate vendors are all doing a raging business as lovers rush to purchase tokens of their affection.

The Chinese also have a day devoted to love. Qi Qiao Jie, or the seventh eve, is often referred to as Chinese Valentine's Day. While the annual gift giving commonly associated with St. Valentine's Day doesn't take place, there are several charming customs associated with this romantic day for lovers.

A Bit of History

  There are two legends surrounding the origins of Chinese Valentine's Day. Both involve the position of the stars on the seventh day of the seventh month in the Chinese lunar calendar (August 6th in the year 2011).

     According to the first version (my favorite), the seven daughters of the Goddess of Heaven caught the eye of a Cowherd during one of their visits to earth. The daughters were bathing in a river and the Cowherd, Niu Lang, decided to have a bit of fun by running off with their clothing. It fell upon the prettiest daughter (who happened to be the seventh born), to ask him to return their clothes.

  Of course, since Niu Lang had seen the daughter, Zhi Nu, naked, they had to be married. The couple lived happily for several years. Eventually however, the Goddess of Heaven became fed up with her daughter's absence, and ordered her to return to heaven. However, the mother took pity on the couple and allowed them to be reunited once a year. Legend has it that on the seventh night of the seventh moon, magpies form a bridge with their wings for Zhi Nu to cross to meet her husband.

   In the second story, Niu Lang and Zhi Nu were fairies living on opposite sides of the Milky Way. Feeling sorry for the two lonely sprites, the Jade Emperor of Heaven actively tried to bring them together. Unfortunately, he succeeded too well - Niu Lang and Zhi Nu became so enraptured with each other that they neglected their work. Annoyed, the Jade Emperor decreed that from that point on, the couple could only meet once a year - on the seventh night of the seventh moon.

Today, star gazers celebrate Qi Qiao Jie by gazing up at the star Vega, east of the Milky Way which represents Zhi Nu, and at the constellation Aquila, on the west side of the Milky Way, where Niu Lang waits for his lover to join him.

Other common names for the festival are the Seven Sisters Festival or the Festival of the Double Sevens.

Written by Rhonda Parkinson

More About Chinese Valentine's Day

Chinese Valentine's Day - Romantic Menu for Two
How Do Asians Celebrate Chinese Valentine's Day?
The History of St. Valentine's Day

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Chinese Food: What's Hot Now: Chinese Crullers

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
Chinese Crullers
Jul 29th 2011, 10:03

Crullers are a popular Chinese breakfast item.

Prep Time: 4 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 4 hours, 30 minutes

Ingredients:

  • 1 teaspoon salt
  • 3/4 teaspoon alum
  • 1 teaspoon baking soda
  • 3/4 teaspoon ammonium bicarbonate
  • 7/8 cup water
  • 2 cups all purpose flour
  • 8 cups oil for deep-frying

Preparation:

Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl. Add water and stir until thoroughly dissolved. Add flour. Stir with chopsticks to make the dough soft and smooth.

Knead the dough until it is elastic. Cover and let stand at least 4 hours.

Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide. Sprinkle with a little flour.

Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide. Pick up a strip from the end with a spatula, turn it around and place it directly on top of the next strip (10 pieces).

Lay a chopstick on top of these double strips. Press down. Repeat process with remaining pieces.

Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long.

Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands. Remove and drain. Repeat with other strips.

May be prepared in advance and refrigerated or frozen. Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes.

This recipe is from Madame Wong's Long Life Chinese Cookbook. Recipe reprinted with permission of co-author Sylvia Schulman.

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Thursday, July 28, 2011

Chinese Food: What's Hot Now: Basic Congee Recipe

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
Basic Congee Recipe
Jul 28th 2011, 10:02

Congee, served with crullers for dipping, is a classic Chinese breakfast dish. This is basic recipe for congee that you can add to as desired. There are no rules about what to add: meat, fish, vegetables, and healthy herbs, shredded lotus root and gingko nuts are all popular. You can also make a sweet version of congee with Chinese dates (jujubes) and a bit of rock sugar. Add the secondary ingredients after bringing the rice to a boil, before turning down the heat. Serves 6 to 8

Ingredients:

  • 3/4 cup long grain rice
  • 9 cups water
  • 1 teaspoon salt

Preparation:

In a large pot, bring the water and rice to a boil.
When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice.
Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours). Add the salt, taste and add seasonings if desired. Serve with garnishes such as crushed peanuts if desired.

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Chinese Food: What's Hot Now: Chinese New Year

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
Chinese New Year
Jul 28th 2011, 10:02

Here are some of the ways you can celebrate Chinese New Year (the New Year begins on February 3rd in 2011. It is the Year of the Rabbit):
  • Clean House - Before the New Year arrives, the Chinese consider it very important to give the house a thorough cleaning, sweeping away any bad luck that may have accumulated over the past year.
  • Decorate! - Doors and window panes are also often painted red, considered to be a lucky color. In addition, people like to hang papercuts on doors and windows. (Paper cutting is an ancient Chinese art form dating back to the Han dynasty).
  • Don't clean for the first few days of the New Year - if you do any sweeping during this time, you risk sweeping away your good luck.
  • Offer a Sacrifice to the Kitchen God - Many families have a poster of the Kitchen God in their kitchen. The custom is to offer a ceremonial sacrifice to the Kitchen God, to make sure that he gives a good report on the family's behavior when he returns to heaven. Sticky Cake (Nian Gao) is popular, or children may rub honey on him.
  • An important tradition on New Year's Eve is for families to gather together and spend the evening preparing Chinese dumplings (Jiaozi). According to Chinese Culture Guide Jun Shan, it is common to hide a coin in one of the dumplings. Whoever gets the dumpling with the coin will supposedly have good luck in the coming year.
  • Give out money packets - On New Years day, children receive leisee - red packets decorated with gold symbols and filled with "lucky money".
  • Serve festive foods - Throughout the New Years season, certain foods are served because they symbolize abundance and good fortune. Besides preparing special dishes, tangerines and oranges are often passed out to children and guests, as they symbolize wealth and good luck.
  • Prepare a Tray of Togetherness - This is a circular or octagon-shaped tray with eight compartments, each containing symbolic foods such as lotus seeds and lychee nuts, that provides a sweet beginning to the New Year.

Previous page > Chinese New Year Legends

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Chinese Food: What's Hot Now: Vegetable Stir fry Sauce

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
Vegetable Stir fry Sauce
Jul 28th 2011, 10:02

This vegetable stir fry sauce works well with 4 to 5 cups of fresh vegetables such as broccoli, bok choy, and baby corn. (In this vegetable stir-fry recipe, it is used with fresh broccoli, baby corn and red bell peppers). To enhance the appearance, if you like, you can top the cooked vegetables with 1 to 1 1/2 tablespoons of toasted sesame seeds.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Just Under 1/2 cup

Ingredients:

  • 1/4 cup chicken broth or water
  • 2 tablespoons oyster sauce
  • 1 1/2 teaspoons Chinese rice wine or dry sherry
  • 1/2 teaspoon sugar
  • Black pepper, to taste
  • .
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • Salt, to taste
  • up to 1/2 teaspoon Asian sesame oil

Preparation:

In a small bowl, combine the chicken broth or water, oyster sauce, rice wine or sherry, sugar, and black pepper.

In a separate small bowl, stir the cornstarch into the water. Keep both bowls near the stove.

Stir-fry the vegetables. Once the vegetables are stir-fried, push the vegetables to the sides of the wok.

Give the sauce a quick re-stir and pour into the middle of the pan. Bring to a boil.

Give the cornstarch/water mixture and pour into the sauce, stirring quickly to thicken.

Stir to combine the vegetables with the sauce.

Remove the wok from the heat and stir in the sesame oil. Serve, sprinkling the sesame seeds over if desired.

Video: How to Stir Fry Vegetables How do I Stir-fry Different Types of Vegetables? More Chinese Food Recipes

Chinese Sauce Recipes
Chinese Garlic Sauce
Chinese Brown Sauce
Lobster Sauce
Sichuan Chili Sauce
Plum Sauce
Sweet and Sour Sauce
Hoisin Dipping Sauce
Easy Dan Dan Sauce For Noodles

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Chinese Food: What's Hot Now: Easy New Years Recipes

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week
Easy New Years Recipes
Jul 28th 2011, 10:02

Here are some quick and easy variations on well-known Chinese dishes:

1. Basic Fried Rice

Basic Fried RiceRhonda Parkinson

This is a basic recipe for fried rice that you can add to as desired.

More Recipes Below

2. Potstickers

Tasty potstickers are the easiest Chinese dumpling to make. This recipe has been reader-rated at 5 out of 5 stars and includes an easy dipping sauce.

3. Beef and Broccoli Lo Mein With Oyster Sauce

An easy variation of the popular restaurant recipe beef lo mein, made with Ramen noodles.

4. Sweet and Sour Pork Chops

Pork chops are paired with stir-fried vegetables in a flavorful sauce in this sweet and sour pork recipe from Jaden Hair.

5. Easy Pineapple Fried Rice

Canned pineapple chunks and cooked shrimp give this dish the flavor of classical pineapple fried rice without the work.

6. Moo Shu Pork (Video)

Chicken Fried RiceRhonda Parkinson

This easy variation by Gretchen Siegchrist replaces the lily buds and with healthy bok choy and mung bean sprouts.

7. Szechuan Chicken

This spicy Szechuan chicken recipe gets its heat from Tabasco sauce, cayenne pepper and crushed chilies. Parboiling or "oil poaching" the chicken in hot oil helps make it extra tender.

8. Szechuan Noodles

Cold noodles are topped with a tart dressing made with balsamic vinegar and hot chili oil (available in Asian markets).

9. Kung Pao Chicken

Kung Pao chicken is often served during the Chinese New Year season. This stir-fry recipe has a little less heat than what is found in many restaurant versions of Kung Pao Chicken, making it easier to pair with wine, beer, or spirits. It includes a nutritional breakdown.

10. Easy Orange Chicken Stir-fry

This variation on classic orange chicken with red chilies uses chile paste instead of hot chili peppers and replaces the dried tangerine peel with orange juice.

11. Stir-fry Beef With Three Vegetables

The Chinese believe three is a lucky number.

12. Moo Shu Chicken Wraps

This is a variation on the classic dish Moo Shu Pork, using chicken breasts and flour tortillas. Leftovers taste great reheated for lunch the next day.

More Chinese New Year Recipes
Appetizers
Main Dishes
Desserts
Vegetarian

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Chinese Culture: What's Hot Now: Chinese New Year Guide

Chinese Culture: What's Hot Now
These articles that had the largest increase in popularity over the last week
Chinese New Year Guide
Jul 28th 2011, 10:02

Chinese New Year is the most important and, at 15 days, the longest holiday in China. Chinese New Year begins on the first day of the lunar calendar, so it is also called Lunar New Year, and it is considered the beginning of spring, so it is also called Spring Festival. Learn the traditions and customs of Chinese New Year and how to prepare for and celebate Chinese New Year.

Chinese New Year: The Basics

Chinese New Year: FireworksLauren Mack / About.com

Learn how Chinese New Year celebrations came about and how they have evolved over time.

There's a famous story about a people-eating monster called 'Nian.' The Chinese for New Year, 過年 (guònián) comes from this story. Read the story here.

Chinese New Year: Dates

Chinese New Year: JiufenLauren Mack / About.com

Chinese New Year is held on different dates each year. See the dates for Chinese New Year 2011. The dates are based on the lunar calendar. Each year has its own corresponding animal from the Chinese Zodiac, a cycle of 12 animals. Learn how the Chinese zodiac works. Chinese New Year 2011 is the Year of the Rabbit. Learn your zodiac sign to see if you are a rabbit.

Chinese New Year: How to Prepare for Chinese New Year

Chinese New Year: Prepare for Chinese New YearLauren Mack / About.com

Most families begin preparing a month or more in advance for Chinese New Year. Here's a guide to what needs to get done before Chinese New Year:

Chinese New Year: How to Celebrate Chinese New Year

Chinese New Year: Lantern WritingLauren Mack / About.com

Chinese New Year includes two weeks of celebration with most activities taking place the day before (New Year's Eve), the first day (New Year's Day) and the last day (Lantern Festival). Here's how to celebrate.

Lantern Festival:

Chinese New Year Celebrations in China

Chinese New Year: LanternsLauren Mack / About.com

Chinese New Year Celebrations Near You

Chinese New Year: Lantern FestivalLauren Mack / About.com

Chinese New Year celebrations aren't just held in China. Check out these event guides for Chinese New Year celebrations near you:

Chinese New Year: US

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Chinese Culture: What's Hot Now: Traditional Chinese Medicine

Chinese Culture: What's Hot Now
These articles that had the largest increase in popularity over the last week
Traditional Chinese Medicine
Jul 28th 2011, 10:02

Traditional Chinese Medicine (中医, zhōng yī), or TCM, has been practiced in China since ancient times. TCM focuses on restoring the balance of yin and yang in the body and integrates the five elements into its practices.

Traditional Chinese Medicine is influenced by Daoism. Diagnosis is based on the Four Diagnoses: observation, olfaction, interrogation, and pulse-taking. TCM often includes taking herbs and medicines made of animal products and minerals. The Compendium of Materia Medica, written by Li Shizhen, a physician in the Ming Dynasty, lists 1,892 medicinal herbs and 11,096 prescriptions.

Introduction to TCM

Chinese Medicine: TCMGetty Images

TCM is gaining popularity around the world and more and more doctors are looking for ways to combine Chinese and Western medicine.

Acupuncture

Chinese Medicine: AcupunctureGetty Images

Acupuncture (針刺, zhÄ"n cì): TCM practitioner places needles along the meridians of the body that control the flow of qi.

Acupressure: a form of acupuncture that does not use needles.

Cupping

Chinese Medicine: CuppingGetty Images

Cupping (æ‹"罐, báguàn): glass cups are heated before being attached via suction directly on a person’s back. Suction is created to drain excess fluids and toxins, loosen adhesions, lift connective tissue, and bring blood flow to stagnant muscles and skin.

Guā Shā

Guā Shā (刮痧): scraping of the back to help drain excess fluids and toxins and help eliminate colds and fevers.

Moxibustion

Chinese Medicine: MoxibustionGetty Images

Moxibustion: the application of heat from the burning of a small bundle of tightly bound herbs, or moxa, to targeted acupoints.

Shamanism

Shamanism: Shamans, or spiritual healers, perform rituals to heal the mind, body, and spirit.

Tuī Ná

Chinese Medicine: Tui NaGetty Images

Tuī Ná (推拿): Massage similar to acupressure in which a person is fully clothed and the practitioner uses thumb presses and rubbing to ease muscle aches and pain.

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