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.
More delicious recipes from China:
Braised beef/Asian beef
Delicious Asian dish
Preparation time: 40 minutes
Ingredients
Shan'shi ingredients
- 80ml Shan’shi Soy sauce
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.
More delicious recipes
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!
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.
More delicious recipes
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!
Glass noodles with shrimp
Glass noodles with shrimp
JAPAN
A treat in no time.
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 small can of Shan'shi Coconut milk 165ml
- 100 g glass noodles (= 1 pack)
- 2 tsp red curry paste
- 1 tsp Shan'shi Sambal Oelek
- 1 tsp Shan'shi Peanut oil
Additional ingredients
- 200 g shrimp (frozen, ready to eat, deveined)
- 2 spring onions
- one Handful of cilantro or parsley
preparation
- Mix prawns with curry paste and Sambal Oelek and sauté in Erdnussöl .
- Then deglaze with Kokosmilch and simmer for 5 minutes on a low flame.
- Cook the glass noodles according to the instructions and mix with the chopped spring onions and coriander or parsley.
- Finally mix all the ingredients together and serve.
Tip:
The dish also tastes great cold, surprise you with it at your next picnic.
More delicious recipes from Japan:
Chicken soup with Kokosmilch
Eight Treasures
CHINA
Try the Tom Kha Gai Soup and you’ll see why it’s a classic.
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 large can Shan'shi Coconut milk milk 400ml
- 1/2 tsp Shan'shi Sambal Oelek
- 1 jar Shan'shi Bamboo shoots
Additional ingredients
- 200 g chicken breast (without skin)
- 1/2 l chicken soup
- 100 g mushrooms (sliced)
- 2 tbsp lemon juice
- 8 basil leaves (cut into strips)
- 8 cherry tomatoes (sliced, peel if necessary)
- 1 tsp ginger
- 1 tsp lemongrass
preparation
- Cut the chicken breast into small pieces. Boil chicken soup. Add ginger, lemongrass, chicken, Kokosmilch , Sambal Oelek , Bambussprossen and mushrooms, season with salt and pepper.
- Let the soup simmer gently for about 15 minutes. Before serving, add the tomatoes, basil and lemon juice and let the soup steep for 4-5 minutes.
Tip:
You can also use coriander leaves instead of basil leaves.
More delicious recipes from Indonesia:
Asian ribs
Asian ribs
CHINA
Spicy Ribs – Asian pleasure meets BBQ.
Preparation time: 120 minutes
Cooking time: 180 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1/5 tsp Shan'shi Thai Curry Paste Red
- 150ml Shan'shi Spicy chili sauce
Additional ingredients
- 4 rows of ribs
- 2 tsp Salt
- 1 tsp pepper
- 4 tbsp olive oil
- 2 tbsp butter
- Juice a lime
- sesame and spring onion for garnish
preparation
- Pat the ribs dry and trim excess fat. Fold the bottom of the ribs up so the skin is showing. Insert the handle of a spoon between the bone and the skin and carefully peel off the skin and gently peel off the ribs.
- Mix the curry paste with Salt , pepper and olive oil and rub it neatly into the ribs. These are now wrapped and placed in the fridge for at least 2 hours.
- Preheat the oven to 150°C top and bottom heat. The ribs are now placed in a roasting pan or in extra-strong aluminum foil, tightly closed, in the oven for three hours.
- In the meantime, the glaze can be prepared. Put the chilli sauce in a small saucepan together with the sugar, butter and the juice of one lime and bring to the boil.
- After three hours, the ribs are coated with the glaze and put back in the oven for 15-20 minutes on the grill function. The glaze is touched up every 5-10 minutes.
- When the ribs are ready, you can take them out of the oven. Sprinkle with sesame seeds and fresh spring onions, if you like, and serve.
Tip:
To save time, marinate the ribs the night before and chill.
More delicious recipes from China:
Thai Salad with Sweet Chili Prawns
Thai Salad with Sweet Chili Prawns
THAILAND
Ideal for summer garden parties – the finest Asian finger food.
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 tbsp Shan'shi Soy sauce
- 2 tbsp Shan'shi Chili sauce sweet
- 100 g Shan'shi Bean seedlings (about 1/2 glass)
Additional ingredients
- 1/2 Chinese cabbage
- 1 red pepper
- 2 limes
- 2 tsp brown sugar
- 80ml oil
- 6 pc Shelled shrimp
- 125 g young spinach (alternatively arugula)
preparation
- Wash Chinese cabbage and cut into 1 cm thick strips. Clean the peppers and cut into fine strips. Squeeze limes.
- Prepare the dressing: mix the lime juice with Sojasauce , brown sugar and oil vigorously.
- Fry the prawns in a skillet over medium-high heat for a minute on each side. Add the sweet chilli sauce and fry for another minute, then set aside.
- Mix the Chinese cabbage, spinach, peppers and Bohnenkeimlinge together. Place on a plate and pour plenty of dressing over it. Arrange the fried shrimp on the side.
Tip:
Serve with a little Shan’shi Sweet Chili Sauce for dipping.
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Juicy & spicy stuffed baozi
Juicy & spicy stuffed baozi
CHINA
Steamed Asian dumplings – authentic and delicious!
Preparation time: 100 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 teaspoons Shan'shi Sesame oil roasted
- 1 glass Shan'shi Chop Suey
- 1 tbsp Shan'shi Peanut oil
- 2 teaspoons Shan'shi Thai Curry Paste Red
- 1 tbsp Shan'shi Soy sauce
- 50ml Shan'shi Soy sauce
Additional ingredients
- 250 g flour universal
- ½ pack dry yeast
- 2 tbsp sugar
- 1 tsp Salt
- ½ tsp baking powder
- 150ml warm water
- ½ handful Finely chopped white cabbage
- 1 small handful of fresh or dried shiitake mushrooms
- 100ml Water
- 1 tbsp starch
- 2 tsp sugar
- dip: 50ml Sojasauce , 50ml ponzu, 50ml maple syrup, sesame
preparation
- First the dough is prepared. Place flour, dry yeast, sugar, Salt & baking powder in a large bowl or food processor. Then add the water and oil and stir everything until a smooth ball of dough is formed. Now the dough is covered and placed in a warm place for 40-60 minutes until it doubles in size.
- Meanwhile the filling is prepared. Heat Erdnussöl and curry paste in a large pan, add cabbage and mushrooms and sauté for 6-7 minutes. Then add Sojasauce and sugar. Mix water with starch, stir into a pan and cook for 2-3 minutes. Add Chop Suey , mix well and then chill for 30 minutes.
- Then shape the dough into 8 equally sized balls, roll them out and place one or two teaspoons of the filling in the middle. Shape the dough into a ball, making sure the filling doesn’t spill out. Prepare a pot with water and a steam insert, then put in the parchment paper and steam the baozi for 10 minutes at medium to high temperature. Now the dumplings can be served with Sojasauce or our dip.
Tip:
Instead of mushrooms, the baozi can also be filled with minced meat!
More delicious recipes from China:
Salmon on Mie Eiernudeln
Salmon on Mie Eiernudeln
CHINA
This dish makes gourmets’ hearts smile.
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 125 g Mie Eiernudeln (=2 noodle nests)
- 6 tbsp + 2 tbsp Woksauce
- 1 tbsp Woköl
- 2 tbsp Sesamöl geröstet
Additional ingredients
- 2 salmon fillets, approx. 150g each
- 4 spring onions
- 1 chili pepper
preparation
- Wash the salmon fillet and pat dry.
- Wash, remove and finely chop the chili pepper.
- Wash the spring onions and cut into thin rings.
- Cook Mie Eiernudeln in a saucepan until al dente. Then strain and keep warm.
- Heat Woköl in a wok or pan and sear the salmon fillets on the skin side.
- After 4-5 minutes, add 6 tablespoons Woksauce , fry briefly and then carefully turn the fillets. Fry for another 3-4 minutes until the sauce is well absorbed. Set the salmon fillet aside.
- Briefly fry the drained Mie Eiernudeln with spring onions and chilli in the roasting residue. Season with 2 tablespoons Woksauce and Sesamöl geröstet .
- Mix everything well and serve with the salmon fillets.
Tip:
Squeeze a squeeze of fresh lime juice over the salmon fillets before serving.
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cashew chicken
cashew chicken
INDONESIA
For some, the pinnacle of pleasure. Since the chicken gets something on the nut.
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 2 tbsp Shan'shi Peanut oil
- 2 tbsp Shan'shi Soy sauce
- 2 tbsp Shan'shi Oyster Sauce
Additional ingredients
- 350 g chicken meat
- 2 garlic cloves (chopped small)
- 1 red bell pepper (cut into strips)
- 1 bunch spring onions (sliced into 5cm strips)
- 100 g cashew nuts, roasted but not salted
- 1 pinch of granulated sugar
- 1 teaspoon chopped chilies
preparation
- Cut the chicken into small pieces and, if necessary, place them in 4 tablespoons Sojasauce before cooking to intensify the taste.
- Heat Woköl , add chopped garlic and chillies and sauté until golden brown. Add the chicken and sauté briefly, stirring constantly. Add red bell pepper, Oyster Sauce , Sojasauce and sugar and simmer for 2 minutes. Mix in the cashews and spring onions and simmer for 1 minute.
Tip:
Serve with basmati rice or Shan’shi Mie Eiernudeln !
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