Guest Post ：Authentic three-course Chinese dinner
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.
- 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
Marinade
- 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
- ·· De-vein and place prawns in bowl
- · Marinade with salt, cornflower and egg white
- · Mix thoroughly and leave for two hours or more in the fridge
- · Heat a wok over a high heat
- · Add oil and garlic, stir briefly and add prawns
- · Stir and mix for about thirty seconds
- · Add chilli oil and soy and stir for a minute or two
- · Stir in cornflower to chicken or vegetable stock and add to wok
- · Stir until it thickens
- · Add chopped cashews
- · Serve with chopped fresh coriander
- · 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
- · Pat cod dry and cut into three quarter inch wide pieces
- · Coat evenly with seasoned cornflower
- · Mash beans with sesame oil to form paste
- · Heat a wok over high heat, add groundnut oil
- · Add garlic, chilli and black bean paste and stir
- · Add the fish and stir and mix for thirty seconds until brown
- · Add the wine or sherry and mangetouts
- · Reduce heat and continue to stir for about two minutes, until the fish is cooked
- · Mix cornflower and chicken stock together and add to wok, continue to stir until it thickens and then serve
- · One onion
- · Two cloves garlic
- · 300 ml rice
- · 450 ml boiling water
- · Half tsp salt
- · One tbsp. groundnut oil
- · Wash the rice in several changes of cold water and soak in cold water for ten minutes
- · Finely chop the onion and garlic
- · Sauté in a saucepan with oil until soft
- · Drain the rice thoroughly, add to the onion and garlic and stir until thoroughly coated
- · Add the salt and 450ml boiling water
- · Bring to the boil, immediately turn heat to its lowest setting, cover and cook for twenty minutes.
- · Then remove from heat and leave the rice covered to sit for a further five minutes.
- · Fluff with fork and serve
The post Guest Post ：Authentic three-course Chinese dinner appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2016/10/guest-post-%ef%bc%9aauthentic-three-course-chinese-dinner.html
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