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Guest Post :Authentic three-course Chinese dinner

Friday, October 28, 2016 5:06
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So many of my friends think that making authentic Chinese food is difficult. They say to me ‘It’s ok for you but I wouldn’t know where to start and besides I wouldn’t know where to get hold of the ingredients’. Well, making those takeaway favourites is a lot easier than you might think. Here’s an authentic Chinese dinner that anyone can make. It’s not a quick meal but there’s nothing difficult here and as for the ingredients, you’ll find them all in your local supermarket.

Starter: Stir Fried Prawns
Prep time
2 hours 20 mins
Cook time
5 mins
Total time
2 hours 25 mins
  • 450g raw prawns
  • 4tbsp coconut oil or groundnut oil
  • 5 garlic cloves, finely chopped
  • 3tsp chilli oil, or to taste
  • 2tsp light soy sauce
  • Half tsp cornflower mixed with 3tbsp chicken or vegetable stock
  • 50g cashew nuts
  • One bunch fresh coriander


  • Quarter tsp salt
  • One tsp cornflower
  • One egg white
  • One tbsp. Shaoxing wine or medium dry sherry
  • Three quarters of tab cornflower mixed with three tbsp. chicken or vegetable stock
  • 175g of mangetouts
  1. ·· De-vein and place prawns in bowl
  2. · Marinade with salt, cornflower and egg white
  3. · Mix thoroughly and leave for two hours or more in the fridge
  4. · Heat a wok over a high heat
  5. · Add oil and garlic, stir briefly and add prawns
  6. · Stir and mix for about thirty seconds
  7. · Add chilli oil and soy and stir for a minute or two
  8. · Stir in cornflower to chicken or vegetable stock and add to wok
  9. · Stir until it thickens
  10. · Add chopped cashews
  11. · Serve with chopped fresh coriander

Main: Stir fried cod with black bean sauce
Prep time
20 mins
Cook time
5 mins
Total time
25 mins
  • · · 500g cod fillet
  • · One and half tsp cornflower mixed with quarter tsp salt
  • · Two tbsp. fermented black beans, rinsed
  • · Two tbsp. sesame oil
  • · Three and a half tbsp. groundnut oil
  • · Three finely chopped garlic cloves
  • · One fresh red chilli, seeded and sliced thinly
  • · One tbsp. Shaoxing wine or medium dry sherry
  • · Three quarters of tab cornflower mixed with three tbsp. chicken or vegetable stock
  • · 175g of mangetouts
  1. · · Pat cod dry and cut into three quarter inch wide pieces
  2. · Coat evenly with seasoned cornflower
  3. · Mash beans with sesame oil to form paste
  4. · Heat a wok over high heat, add groundnut oil
  5. · Add garlic, chilli and black bean paste and stir
  6. · Add the fish and stir and mix for thirty seconds until brown
  7. · Add the wine or sherry and mangetouts
  8. · Reduce heat and continue to stir for about two minutes, until the fish is cooked
  9. · Mix cornflower and chicken stock together and add to wok, continue to stir until it thickens and then serve

Rice dish: Steamed onion rice
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Serves: serves 4
  • · One onion
  • · Two cloves garlic
  • · 300 ml rice
  • · 450 ml boiling water
  • · Half tsp salt
  • · One tbsp. groundnut oil
  1. · Wash the rice in several changes of cold water and soak in cold water for ten minutes
  2. · Finely chop the onion and garlic
  3. · Sauté in a saucepan with oil until soft
  4. · Drain the rice thoroughly, add to the onion and garlic and stir until thoroughly coated
  5. · Add the salt and 450ml boiling water
  6. · Bring to the boil, immediately turn heat to its lowest setting, cover and cook for twenty minutes.
  7. · Then remove from heat and leave the rice covered to sit for a further five minutes.
  8. · Fluff with fork and serve


The post Guest Post :Authentic three-course Chinese dinner appeared first on Anncoo Journal.


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