Eight Treasures
The Chinese recipe Eight Treasures by Shan’shi is quick to prepare. Incidentally, the number “eight” stands for wealth in China, so get to the wok!
Ingredients
Shan'shi ingredients
- 1 tbsp Shan' Shi Oyster Sauce
- 1 EL Shan' Shi Sojasauce
- Shan' Shi Chop Suey
Additional ingredients
- 1 dash Shao Hsing wine
- 2 chicken breasts
- 1 tbsp starch
- Vegetables:
- 3 garlic cloves
- 20g ginger
- green onion
- bamboo
- bell pepper
- peanuts
- 1 tablespoon of sugar
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
Preparation
Cut the spring onion into thin slices.
Peel and finely chop the ginger and garlic.
Cut the chicken into small cubes. Add the wine, starch and soy sauce and mix well.
Remove the seeds from the peppers and cut into cubes.
Fry the marinated chicken in a little wok oil until crispy.
Then set aside and fry the vegetables in fresh oil, starting with the garlic and peppers and then Chop Suey.
Fry the vegetables only briefly so that they remain crisp. At the end, add 3 tablespoons of soy sauce, 1 tablespoon of sugar and 1 tablespoon of oyster sauce.
Then return the chicken to the pan and fold in.
Serve with rice.
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Chinese Sweet and Sour Chicken
Delicious Asian dish
Preparation time: over 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 Lt Shan' Shi Erdnussöl
- 2 Tbsp Shan' Shi Woköl
- 2 Tbsp Shan' Shi Woksauce
- 2 Tbsp Shan' Shi oyster sauce
- 2 Tbsp Shan' Shi Reisessig
- 2 Tbsp Shan' Shi Chilisauce süß
Additional ingredients
- 200 Gr. Chicken Breast (diced)
- 30 Gr. Fresh Pineapple (diced)
- 10 Gr. Onion (sliced in 4 and shredded)
- 45 Gr. Bell Peppers (diced)
- 30 Gr. Carrots (peeled and diced)
- 8 Cherry Tomatoes
- 10 Gr. Spring Onions
- 1 Tsp salt
- 2 Tbsp sugar
- 200 Gr. Flour
- 80 ml Cold Water
- Cashew Nuts to garnish
- Spring Onion thin sliced to garnish
Sweet and sour is particularly popular in westernised Cantonese cuisine and may be found all over the world commonly with pork or chicken. Several provinces in China produce various dishes that claim to be the ancestor including a traditional Jiangsu dish called “pork in a sugar and vinegar sauce”. This Sweet n Sour Chicken was one of my favorites during my school days.
Preparation
Dice chicken breast and keep it aside.
Prepare the batter by mixing cold water and flour in a bowl, stirring well to avoid lumps.
Add the chicken to the mixture, stir until the meat is completely covered by the batter and leave aside for a few minutes.
In the meantime, heat up a wok over a medium fire (you can also use a deep pot or pan), add 1 Lt of Edernuss Ol and heat it up for five minutes, (you can drop a Tsp of batter in the oil to check when is ready to fry).
Start frying the chicken 3/4 pieces at the time until golden brown and set aside on kitchen tissue to absorb any oil in excess.
Cut up all the vegetables then heat the wok oil in another wok or pan.
Add all the diced veggies and cook for 5 minutes, stirring well until all vegetables are cooked on the outside but still crispy inside.
Stir in cherry tomatoes and diced pineapple, mix well adding sweet n sour sauce, oyster sauce, wok sauce, rice vinegar, salt and sugar.
Cook for another couple of minutes and finally stir in the chicken that we have previously deep fried.
Stir for another 2 minutes until well combined. Serve garnished with cashew nuts, sesame seeds, spring onion and rice.
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Preparation time: less than 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Shan' Shi Woksauce
- 2 Tbsp Shani' Shi Austernsauce
- 2 Tbsp Shan' Shi Woköl
Additional ingredients
- 1 Tsp salt
- 2 Tbsp sugar
- 5 Gr Chopped Garlic
- 1 medium pineapple
- 30 Gr Chopped carrot
- 20 Gr Chopped onion
- Chopped bell pepper 30 Gr (you can use different colors)
- 10 Gr Chopped Spring Onions
- 20 Gr Cashew Nuts
- 100 Gr White Tiger Shrimps 16/20 cal
- 180 Gr Cooked rice (Jasmine or any kind of long grain will do)
Rice is part of our daily diet! In Thailand and South East Asia whenever you have rice leftover in the kitchen, you can transform it into a fried rice dish which is not only easy to make but tastes delicious and looks great! This Fried Rice with Shrimps and cashew nuts served in fresh pineapple is an elegant dinner idea whenever you want to impress your family and friends.
Preparation
Cut the pineapple in half and empty it with the use of a small knife. Cut in bite sized pieces and keep aside for later.
After chopping all the vegetables, heat up a medium wok for a couple of minutes. Pour in the wok oil and let it heat up. Then add all the chopped vegetables, stir fry for 2/3 minutes.
Add the pineapple and cook for a couple more minutes. Add the shrimps and stir fry for another 3/4 minutes until cooked.
Finally add the rice, wok sauce, oyster sauce, salt, sugar and stir fry for another 2/3 minutes combining all the ingredients.
Serve directly into the pineapple halves decorating with cashew nuts, spring onions and lime slices.
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Braised beef/Asian beef
Delicious Asian dish
Preparation time: 40 minutes
Ingredients
Shan'shi ingredients
- 80ml Shan’ Shi Sojasauce
Additional ingredients
- 500g beef for goulash
- 2 spring onion stalks
- 20g ginger
- 2 star anise
- 1 cinnamon stick
- 3 bay leaves
- 2 tbsp sugar
- peanut oil for frying
- 1 level tbsp potato starch
Preparation
Cut the spring onion into pieces, ca. 5cm long.
Peel the ginger and cut into slices ca. 1 cm thick.
Cut the meat into ca. 3×3 cm cubes.
Place 1-2 tablespoons of oil in a wok and heat. Add the sugar and stir until it dissolves and caramelizes slightly.
Add the meat and fry in the oil and sugar mixture until the pieces are cooked through.
Add the soy sauce, then add the spices.
Pour in half a liter of boiling water so that the meat is slightly covered.
Leave everything to simmer gently for 2.5 hours.
Then dissolve the starch in a little cold water and slowly mix into the soup while stirring.
Reduce the liquid to ca. 1/3 while boiling.
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Chili oil (vegan)
This homemade chili oil adds a spicy crunch to any dish.
Preparation time: 40 minutes
Ingredients
Shan'shi ingredients
- 1-2 tbsp Shan’ Shi soy sauce
- 250 ml Shan’ Shi peanut oil
Additional ingredients
- 3 pieces of star anise
- 2 bay leaves
- 1 cinnamon stick
- 3 tbsp Szechuan pepper
- 2 shallots
- Garlic clove, crushed
- Approx. 250 ml peanut oil or more
- 100 g Szechuan chili flakes
- 1-2 tsp salt
- 1 tsp sugar
Preparation
Heat the peanut oil to 120°C with the spices and peeled and halved shallots. Then deep-fry for approx. 30 minutes, watching carefully.
Meanwhile, place the chili flakes in a heatproof bowl.
Heat the oil briefly and pour through a sieve into the chili flakes. It should bubble vigorously.
Allow to cool slightly and season with sugar, salt and soy sauce.
The oil can now be kept in the fridge for several months and can be eaten with a wide variety of dishes.
Tip:
Optionally, other spices can be added, for example garlic or sesame oil.
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