Chinese Recipes with Chicken by Chef Zakir for Kids Soup Images in Urdu Chicken Shashlik Bitter : 2014

Friday, 18 April 2014

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Biography
Source(google.com.pk)
Our favorite Chinese dumplings recipes

Chicken Cilantro Chinese Dumpling Recipe
Pork and Chives Chinese Dumplings Recipe
Bamboo Shoot and Chicken Dumplings
Steamed Pork Soup Dumplings
Black Rice and Chicken Dumpling in Chicken Soup
Enoki Mushroom and Chicken Dumplings
Beef Potstickers – A Chinese Fried Dumpling Recipe
Cabbage and Chicken Dumpling Soup
Sea Cucumber, Shrimp, Clam, and Chicken Dumplings
Wonton wrapper recipe
Wonton and wonton soup recipe
Shrimp dumpling wrapper recipe
Shrimp dumpling recipe
Chinese dumpling cooking tips

How to Make Chinese Dumplings
How to Make Chinese Dumplings from Scratch
How to Make Chinese Dumpling Wrappers
Tips for Making Dumpling Dough and Wrapper
Tips for Making Chinese Dumpling Fillings
In the following article, I will introduce the history of Chinese dumplings, the variety of ways in which people cook Chinese dumplings, and the many benefits of enjoying Chinese dumplings.

Chinese dumplings history
Chinese dumplings, also known as Jiaozi in Chinese, is a traditional Chinese dish consisting of a ground meat/vegetable filling wrapped inside a thin layer of dough, and then boiled or steamed. It is usually eaten dipped in a condiment. The origin of this dish has been lost through time, but the earliest historical record of pot stickers (known in Chinese as guotie, referring to dumplings which has been steamed, then fried) dates back to the Song dynasty, some one thousand years ago, when the dish was enjoyed by emperors and commoners alike. Chinese scholars wrote that eating guotie was considered good for the soul. Today, this dish is widely enjoyed throughout the world, and has spread into many cultures. There are Vietnamese (banh cheo), Japanese (gyoza), and Korean (mandu) dumplings, each with their unique take on this classic dish.

The many types of Chinese dumplings
Although ground pork and diced vegetables are the traditional fillings, it is possible to use many other types of ingredients, including different meats such as beef, turkey or mutton, as well as seafood such as shrimp or fish. Chicken, for example, is a popular alternative meat because it is lean and cheap, and I also have a chicken dumpling recipe that produces delicious results. The vegetable ingredients can also be varied almost endlessly. Popular vegetables used in dumplings include spinach, cilantro and nappa cabbage. It is possible to prepare a completely vegetarian dumpling. The Koreans, for example, like to wrap kimchi in their dumplings. Dim sum restaurants sometimes serve a dish called Xiaolongtangbao (literally, little dragon soup dumpling). In this dish, a small cube of frozen broth is wrapped together with the filling. When steamed, the broth melts and suffuses the filling. When you bite into this dumpling, you get a mouthful of delicious soup along with the filling. With such a large variety of ingredients, it is possible to find a combination to satisfy almost any palette.

In addition, Chinese dumplings can be cooked in a variety of ways. Steaming and boiling are the traditional methods for the Chinese, whereas Japanese gyoza is typically lightly fried. Some people like to deep fry dumplings, which gives a crispy snack. Chinese guotie, or potstickers, require a two step cooking process. First, the dumplings are boiled or steamed, and then they are placed in a thin layer of oil so that only one side of the dumpling is fried and sticks to the pot. This creates a contrast of textures, with a crispy bottom and a moist filling. Almost any chinese dumplings recipe can be adapted to all these cooking techniques.

And finally, when it comes to eating the dish, there are also many dipping sauces and condiments that can be used. Traditionally, the Chinese use a soy sauce-vinegar-chili oil combination as condiment. I personally dislike spicy condiments, and am partial towards a simple vinegar-garlic paste-sesame oil dipping sauce. But there are many possible condiments, and you can choose one which suits your taste buds.

Chinese dumplings as a health food
A common misconception is that Chinese dumplings are a meat course. In fact, most Chinese families eat dumplings alone as a single course in one meal, and they prepare dumplings in such a way that it constitutes a well balanced meal. The key to making a healthy dumpling is to use two to three parts of vegetable per part of ground meat. In my family, I typically use 2 parts of vegetable per part of ground lean meat, and use a little corn starch to make sure that the filling holds together. For the gluten-sensitive, it is even possible to make your own wrapper with tapioca starch, to obtain a gluten-free dumpling. After boiling the dumplings, nearly all the fat is left in the water, and hardly any is retained in the dumplings. Dumplings prepared in this manner constitute a balanced diet, with the correct ratio of vegetables to meat to carbohydrate, and very little fat. In fact, I find that a meal of dumplings frequently contains less fat than a salad course which has been liberally slathered with dressing and sprinkled with cheese. If you are trying to lose or maintain your weight, dumplings can be a delicious and balanced diet.

Chinese dumplings as convenience food
Another misconception about dumplings is that they are difficult and laborious to prepare, and are unsuitable for every day cooking. In fact, with a little practice, it is possible to prepare dumplings very rapidly. Chinese families typically prepare dumplings ahead of time and store them in the fridge, or freeze them for long-term storage. The preparation of dumplings is usually a communal event, with the kids chipping in and wrapping their fair share. In my family, I pre-wrap the dumplings during the weekends, and then freeze them. I like to prepare my own wrapping with my own dough, but you can buy wonton or dumpling wrappers at most Asian grocers if you do not want to make your own. (In fact, you can buy bags of frozen dumplings at many Asian grocers, but I find them to be much inferior to the ones I make myself.) I try and ensure that my freezer is constantly stocked with several different types of my favorite dumplings. This way, when I get home exhausted after work, I just need to boil a pot of water and empty a bag of dumplings into it. Fifteen minutes later, I have a delicious and nutritious meal to enjoy.

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Dumpling Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Biography
Source(google.com.pk)
Cooking recipes for noodles are great in taste and are fun to cook. Noodles recipes include spaghetti recipes, chicken with noodles, Chinese noodles, macaroni and cheese recipes. Noodles recipes are very popular among kids and adults and these noodles recipes are nutritious as well as energy boosting.

Classic Chinese Sesame Noodles

If you think you’ve tasted great sesame noodles, think again. Toasted sesame paste gives these an incredibly deep, nutty flavor, while homemade hot pepper oil adds gentle spicy heat. A pinch of crushed red pepper flakes or a few dashes of hot sauce can be used instead, if you like.

egg noodles Chinese egg noodles sesame oil scallions soy sauce granulated sugar rice vinegar white peppercorns cilantro
8 oz. fresh Chinese lo-mein-style egg noodles
1-1/2 Tbs. Asian sesame oil
5 Tbs. Chinese Chicken Broth or lower-salt chicken broth
3-1/2 Tbs. well mixed Chinese sesame paste
2 Tbs. thinly sliced scallion greens
2 Tbs. dark soy sauce
2 Tbs. granulated sugar
1 Tbs. white rice vinegar
1 Tbs. Hot Pepper Oil; more to taste
Freshly ground white pepper
1/4 cup fresh cilantro leaves
Bring 2 quarts of water to a boil in a 4-quart pot. Have a large bowl of ice water ready. Add the noodles to the boiling water and stir. Cook until al dente, about 2 minutes. Drain and immediately transfer the noodles to the ice water to stop the cooking. Stir until cool; drain.

Transfer the noodles to a large bowl and toss with the sesame oil. Refrigerate, uncovered, until cold, at least 1 and up to 4 hours.

Meanwhile, whisk the broth, sesame paste, scallions, soy sauce, sugar, vinegar, hot pepper oil, and a pinch of white pepper in a medium bowl.

Toss the noodles with the sauce, garnish with the cilantro, and serve.

Noodles have always been one of my favorite staple foods. I especially have a weakness for chinese rice noodles. In today’s recipe, I will be using some authentic chinese noodles. While doing my weekly groceries shopping last week, I came across some new kind of noodles called 刀削面 (daoxiāomiàn). I have no idea how to translate these noodles, but I guess they should be called flat-thick noodles. :P Because they are flat and thick LOL. From what I read in Wikipedia, they are a typical food from Shanxi province and they are made by using a knife for cutting the noodles.
If you are looking for a quick and easy meal, then this chinese noodles recipe is for you! There was typhoon here last week and so I was stuck in home, thinking what I should cook…opened the fridge and as usual, there were some noodles and veggies. So, I decided to whip up this chinese noodles recipe. Little story here: a few years back, during my trip to Montreal, Canada, my brother and his wife invited us to eat in this chinese restaurant, and they had ordered a dish made of chinese noodles with beef and broccoli. It was really delicious and when I saw these 刀削面 in my fridge, I somehow thought of that chinese dish. I didn’t have beef ( rarely eat this kind of meat), so I made it with chicken. O another interesting little story, the dish consisted of some green vegetables which they called broccoli. And I was like no this isn’t broccoli. Well, it turns out that there are many different kinds of broccoli, and the one we had that day are called chinese broccoli. I used broccoli florets(the little “green trees” haha), but be free to use chinese broccoli too (it seems they are more popular in the west).
Ingredients

2 pieces of chicken breast, cut in bite size cubes
250g of noodles
1 cup of broccoli
3 cloves garlic, chopped
1/2 inch ginger, cut into thin slices
fish sauce
light soy sauce
dark soy sauce
oyster sauce
cooking wine
Instructions

Marinate chicken cubes in 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine. Keep for 5-10 minutes.
Bring water to a boil and cook noodles according to instructions on packet.
Heat oil in wok. When hot, add the ginger and stir fry until fragrant.
Add the marinated chicken pieces and cook until chicken is no longer pink. Remove and keep.

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Noodles Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Biography
Source(google.com.pk)
Chicken Manchurian Recipe
Marination: 1 hr, Prep & Cooking: 45 mts
Serves: 5 persons
Cuisine: Indo-Chinese
.
Ingredients:
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required
1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Chinese Orange Chicken recipe

Orange chicken is a Chinese-restaurant favorite for good reason. Think of it as a Chinese-American version of fried chicken nuggets coated in a savory citrus sauce punctuated with a light touch of chile heat. What's not to love? Making it at home—instead of resorting to takeout—is much easier than you might think, and probably involves about as much time as it takes to find the menu online and wait, wait, wait for the delivery. And we guarantee you will be bowled over by the layers of flavor and texture!

For more about orange chicken, including tips on frying and making the sauce, see Takeout At Home: Chinese Orange Chicken.
ingredients
For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1/2 cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 oranges
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger (from 1-inch piece)
1/8 to 1/4 teaspoon crushed red pepper
1 tablespoon low-sodium soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1 teaspoon rice vinegar (not seasoned) or cider vinegar
2 tablespoons sugar
Thinly sliced scallion greens, for garnish
Thinly sliced fresh red chile, for garnish (optional)
Cooked rice for serving
Equipment:
10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)
preparation

Start the chicken:
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.

Make the orange sauce:
Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)

Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.

In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

Fry the chicken:
Line a large rimmed baking sheet with paper towels.

In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.

Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.

To serve:
Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Food recipes With Chicken Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Biography
Source(google.com.pk)
Homemade Chinese Chili Oil is where it’s at. Once you make this, you will never be tempted to buy chili oil again.
It’s just way toooo easy and provides instant hot-sauce gratification. Meaning it’s ready in 5 minutes, done. No simmering, no layering, no additional anything. Yes, you should cool it but if you want to douse your food with hot hot sauce, that’s your business.
Store-bought condiments can be such a problem. It seems like there are two large camps: one where the condiments are affordable but filled with refined sugar, preservatives, artificial colors, additives or even worse – MSG and one where the condiments are made of pristine ingredients, particularly difficult to find and so ridiculously expensive that purchasing said condiments is equivalent to say, getting a manicure.
This is the homemade condiment for those of you scared to make your own condiments. It’s super easy (as long as you have a blender or food processor) and takes minutes.
I like to use this to add heat to Asian food, sauces and on eggs!
NOTES:
If you don’t want to use either coconut oil or avocado oil, I recommend using light olive oil.
You can usually find Whole Dried Chinese or Thai Chilies in bulk or in 1-ounce or 3.5-ounce packages in the grocery store. I really like India Tree Thai Hot Chilies (Santaka Type).
Szechuan Peppercorns used to be hard to find but now they are relatively easy. Penzey’s Spices carries small amounts and most Asian grocery stores and spice shops have them in stock.
Pamela Bolig from Bolig Photography took the main (aka not the in-process shots) photos. This one was a challenge and we both learned so much. Then we made scrambled eggs with kale and avocado and topped it with this chili oil. Not a bad morning

Sesame chicken is a Chinese-restaurant classic that can easily be replicated at home. You can make it restaurant-style in a crispy batter, or try a lighter, healthier version served with brown rice and veggies. Either way, you can provide friends and family with a delicious taste of the Orient without leaving your kitchen.
Ingredients
Restaurant-Style Sesame Chicken
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1 cup chicken stock
1/2 cup water
1/2 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
3 tablespoons light brown sugar
2 tablespoons cornstarch
2 tablespoons sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon chili paste (or red pepper flakes)
3 egg whites
1 1/2cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
6 cups vegetable oil, for frying
Sesame seeds
Sliced Scallions
Easy Sesame Chicken
6 boneless skinless chicken breast halves
1/2 cup honey
1/2 cup soy sauce
1 cup water
2 tablespoons cornstarch
1/2-1 teaspoon ground ginger
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Lighter Sesame Chicken
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch pieces
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, crushed
2 large egg whites
1/4 cup cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil
4 thinly sliced scallions
1 1/2 pounds large broccoli florets

Chinese food takeout menus may be your go-to on busy evenings or late nights. But instead of throwing money away on takeout, you can easily make traditional Chinese food recipes at home! The Editors of MrFood.com have compiled our best Chinese recipes in 28 Takeout Dishes to Make at Home: Easy Chinese Recipes. Whether your weakness is Beef and Broccoli or Shrimp Fried Rice, these are traditional Chinese food recipes made simple with Mr. Food's quick and easy cooking philosophy!

Easy Wonton Soup - Never tried making wonton soup at home? It's not difficult, if that's what you thought. Actually, this version is simple as 1-2-3.
Hot and Sour Soup - At Chinese restaurants, most meals start with a steaming bowl of soup. Some people prefer wonton, while others prefer egg drop. Mr. Food's favorite is hot and sour soup, so we've created an easy homemade version.
Lo Mein Soup - Enjoy the filling taste of Lo Mein in a warm, comforting soup. Don't order out for Chinese food - make Lo Mein Soup!
Dynasty Noodle Soup - A taste of Asia in minutes...without leaving your own kitchen! Try using Chinese rice noodles (usually found in the ethnic section of the supermarket) for an even more authentic taste.
Egg Drop Soup - You won't believe how easy it is to make Egg Drop Soup, a famous -- and famously delectable -- Chinese takeout dish.
Asian Chicken Salad - For easy Chinese recipes that are also good for you, try this Asian Chicken Salad that is loaded with veggies like cabbage and snow peas.
Spring Rolls (pictured) - Spring rolls are similar to egg rolls, only they're usually a bit lighter and often packed with veggies only - no meat. Make your own version of this healthy Chinese takeout staple!
Sweet and Sour Wings - These Sweet and Sour Wings are unbelievably tangy, and sesame seeds add an authentic Asian crunch. Makes a great appetizer to munch on!

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Food Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Appetizers Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Appetizers Recipes Biography
Source(google.com.pk)
There is no need for an expensive take-out bill anymore! Learn how to prepare authentic Chinese cuisines in your home with our easy to follow recipes. Here you will find Chinese recipes ranging from restaurant favorites like chow mein, to unexpected dishes like tea eggs, that will marvel your dinner guests and delight your family. Many of the recipes on this site include ingredients that can be found in your local grocery store, are simple to prepare and absolutely flavorful. This site will confirm you don't have to be a master chef to prepare Chinese food!

Party appetizer recipes are a must-have for any get-together. From finger foods and delectable dips to sophisticated ways to serve cheeses from around the world, a great appetizer spread will get your party off to a festive start. Here you'll find all the appetizer recipes you need, starting with our potluck and party food finder. Answer a few questions about flavor preferences and time constraints to get a list of recipes perfectly suited for your occasion. Slow cooker appetizers are a party food staple because they can often be made in advance and kept warm for the duration of your gathering. We've got dozens of recipes that are customized for the slow cooker, from dips and spreads to meatballs and even crunchy nut mixes. In warm summer months, the grill reigns supreme. Check out our grilled appetizer collection for recipes such as ever-popular kabobs, grilled pizzas, and salsas starring grilled ingredients. No matter the season, we've got appetizer recipes you'll love to make and be proud to serve.

Most people enjoy good Chinese food. Cooking is considered to be an art and Chinese dishes can be as beautiful to look at, as they are delicious to eat. Traditionally in China, there has always been an important relationship between food and health. So you will find that the combination of foods in a meal will take into account a balance between carbs, meat and vegetables, yin and yang food groups (hot and cold), and the diners’ state of health, age, gender and the weather!

Chinese food is nutritious and easy to cook. Generally speaking, Chinese cooking lays emphasis on color, aroma and taste. In China, rice is usually served at the end of the meal, sort of like a filler. If you haven’t had enough to eat, then you fill up on the rice. In western countries, we tend to like it served along side the other dishes.
4 Main Types of Chinese Food

China is such a huge country with 53 different ethnic minorities, all of which have have contributed to the huge variety and styles of cooking. I have listed the most common types here.

Cantonese/Guangdong Cuisine

Guangdong cuisine is characterized by their cooking methods of mostly steaming, boiling, sauté and stir-frying with thick gravy. Dishes are lightly cooked and not as spicy and hot as the other 3 groups. Due to the long duration of summer, they prefer light and refreshing foods and seafood. Only in the winter do they eat fatty foods and strongly flavoured foods.

Sichuan Cuisine

The second major Chinese cuisine is Sichuan. World famous Chan cuisine traces back to the ancient Ba Kingdom (modern day Chongqing) and Shu Kingdom (modern day Chengdu) and is known for it’s oily, hot and spicy taste. The uniquely hot, pungent flavour is created with a mixture of red pepper, garlic and ginger.

Shandong Cuisine

The third major Chinese cuisine is Shandong cuisine – also known as Lu cuisine. It has a long history and wide popularity and was developed from the Qi and Lu culture of ancient China. It is said to have traces of palatial cuisine. Dishes are strongly flavoured and made of costly ingredients such as shark fin, abalone, sea cucumber, deer meat, white fungus and others. Due to the long duration of the cold winter in north China and a shortage of vegetables, Shandong cooks are skilled at making high-calorie and high-protein dishes.

Su Cuisine

The forth major Chinese cuisine originated from Shuzhou, Yangzhou and Hangzhou area and is known as Su cuisine. It is an exchange of northern and southern cuisines, dating back to the time the region was the home of Emperors during the Six Dynasties and the Southern Song Dynasty. It is a combination of high-heat and high-protein dishes, plenty of lake fish and seafood, and exquisite refreshments and snacks such as pine nut crystalline meat sweet cake, crab yellow soup bun, crab yellow steamed dumpling and Ningbo dumpling, all of which are famous throughout China.