Süß-saures Huhn

Chinese Sweet and Sour Chicken

Chinese Sweet and Sour Chicken

Sweet and sour is particularly popular in westernised Cantonese cuisine and may be found all over the world commonly with pork or chicken.

Ingredients

Shan'shi ingredients

Sonstige Zutaten

  • 200 g Chicken Breast (diced)
  • 30 g Fresh Pineapple (diced)
  • 10 g Onion (sliced in 4 and shredded)
  • 45 g Bell Peppers (diced)
  • 30 g Carrots (peeled and diced)
  • 8 Cherry Tomatoes
  • 10 g Spring Onions
  • 1 Tsp Salt
  • 2 Tbsp Sugar
  • 200 g Flour
  • 80 ml Cold Water
  • Cashew Nuts to garnish
  • Spring Onion thin sliced to garnish

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 peanut oil 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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Weitere köstliche Rezepte aus China

by awirnsberger

Rezept für Pad Kra Pao

Pad Kra Pao

Pad Kra Pao

Köstliches Asia Gericht

Zutaten für 2 Personen

Ingredients

Shan'shi ingredients

Other ingredients

  • 4 garlic cloves, finely chopped
  • 2-3 shallots, finely chopped
  • 1-2 (or more) birdseye chilies, to taste
  • 400 g ground pork
  • 1 tbsp fish sauce
  • 1-2 tsp dark soy sauce
  • 2 tbsp water
  • 2 tsp brown sugar
  • 1 bunch Thai basil
  • 2-4 eggs

Preparation

Preparation:

  • Pound the garlic cloves, chilies, and shallots into a fine paste.
  • Mix all the liquid ingredients (oyster sauce, fish sauce, light soy sauce, water) with sugar in a bowl.
  • Wash the Thai basil and pick the leaves.

Frying:

  • Heat peanut oil in a pan and fry the prepared paste until the aromas are released.
  • Add the ground pork and fry thoroughly, breaking it apart as it cooks.

Add Sauce:

  • Mix the prepared sauce into the meat.
  • Add the Thai basil and stir until it wilts.

Fry Eggs:

  • In a separate pan, fry the eggs sunny-side up.

Serve:

  • Serve the Pad Krapao with rice and place the fried egg on top.

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Weitere köstliche Rezepte aus China

by awirnsberger

Rezept Orangen-Huhn mit Reis

Orange Chicken with Rice

Orange-Chicken with Rice

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Other ingredients

Chicken:
  • 6 boneless chicken thighs
Marinade:
  • 2 tbsp Shan‘shi soy sauce
  • Zest of one orange
  • 2 tbsp Shaoxing wine
  • ½ tsp white pepper
  • A bit of water
For Frying:
  • Potato starch
  • Shan’shi peanut oil
Sauce:
  • ½ cup fresh orange juice
  • ½ cup chicken broth
  • 2 tbsp Shan’shi rice vinegar
  • 1 tbsp Shan’shi oyster sauce
  • 1-2 tsp sugar
  • 3 garlic cloves, finely chopped
  • 1-2 tbsp ginger, peeled, finely chopped
  • About 1 tsp potato starch mixed with cold water (to thicken the sauce)
Garnish:
  • Sesame seeds
  • Spring onions

Preparation

Marinate the Chicken:

  • Cut the boneless chicken thighs into bite-sized pieces and marinate them in a mixture of soy sauce, orange zest, Shaoxing wine, white pepper, and water. Let it sit for at least 30 minutes.

Fry the Chicken:

  • Coat the marinated chicken in potato starch until fully covered.
  • Heat enough peanut oil in a wok or deep pot and fry the chicken. Fry once, then remove and let it cool slightly. Fry a second time for extra crispiness.

Prepare the Sauce:

  • Mix all the liquid ingredients for the sauce (orange juice, chicken broth, rice vinegar, oyster sauce) in a bowl.
  • Heat some oil in a wok and briefly sauté the garlic and ginger.
  • Add the prepared sauce and bring to a boil. Thicken with the potato starch dissolved in water

Combine Chicken with Sauce:

  • Add the twice-fried chicken to the finished sauce and mix until well-coated.

Serve:

  • Arrange the orange chicken on a plate and garnish with sesame seeds and spring onions.
  • Serve with rice.

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Weitere köstliche Rezepte aus China

by awirnsberger

Fried Egg Noodles

Gebratene Eiernudel mit Wokgemüse

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Für die Nudeln

  • 1 Pkg Shan’shi Mie-Eiernudeln
  • 2 Stück Hühnerbrust
  • 1 Pkg iglo Wokgemüse
  • 1 EL Knoblauch
  • Frühlingszwiebeln (nur das Grüne, in cm-Stücke geschnitten)
  • 1 EL Shan’shi Sesamöl
  • 1 EL Ingwer, fein gehackt und geschält

Für die Marinade (Huhn)

  • 3-4 EL Shan‘shi Sojasauce
  • 2 EL Shaoxing Wein
  • 1 TL Kartoffelstärke
  • 1-2 EL Wasser

Für die Sauce (Nudeln)

  • 2 EL Shan’shi Sojasauce
  • 2 EL Dunkle Sojasauce
  • 2 EL Wasser
  • 1 EL Shan’shi Oystersauce
  • 2 TL Zucker
  • 1 TL Stärke

Preparation

Huhn marinieren:

  • Hühnerbrust in dünne Streifen schneiden.
  • Mit Sojasauce, Shaoxing Wein, Kartoffelstärke und Wasser marinieren, solange rühren, bis die Flüssigkeit komplett aufgesaugt ist.

 

Nudeln vorbereiten:

Mie-Eiernudeln fast garkochen und kurz abschrecken.

 

Huhn anbraten:

In einem Wok das Huhn fest anbraten, herausnehmen und beiseitestellen.

 

Gemüse anbraten:

  • In demselben Wok Knoblauch anbraten.
  • iglo Wokgemüse dazugeben und weiterbraten.

 

Nudeln und Huhn hinzufügen:

  • Die Nudeln und das Huhn wieder in den Wok geben.
  • Die vorbereitete Sauce (Sojasauce, dunkle Sojasauce, Wasser, Oystersauce, Zucker) hinzufügen und gut vermischen. Falls eine dunklere Farbe gewünscht wird, etwas mehr dunkle Sojasauce hinzufügen. Mit Stärke, in etwas kaltem Wasser aufgelöst, Sauce eindicken.

 

Frühlingszwiebeln und Sesamöl hinzufügen:

Die geschnittenen Frühlingszwiebeln und 1 EL Sesamöl untermischen.

 

Abschmecken und servieren:

Mit Frühlingszwiebeln garnieren und nach Belieben mit Sesam bestreuen.

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Weitere köstliche Rezepte aus China

by awirnsberger

Bild Gebratene Nudel mit Spiegelei

Fried pasta with fried egg

Fried pasta with fried egg

Delicious Asian dish

Preparation time:15 minutes

Ingredients

Shan'shi ingredients

Additional ingredients

  • Spring onion, cut into fine strips
  • Chiliöl (to the recipe)
  • 1 tsp white pepper
  • Salt to taste
  • 2 tbsp Shaoxing wine
  • 1 tbsp brown sugar
  • 1 egg per serving

preparation

Prepare the sauce by mixing Shaoxing wine, oyster sauce, soy sauce, brown sugar and sesame oil.

Stir-fry the vegetables in a wok and add the cooked mie noodles. Then deglaze with the prepared sauce and season with white pepper. Add more soy sauce or salt to taste.

Fry a fried egg in a separate pan and serve on top of the fried noodles.

Garnish with chili oil and sprinkle with spring onions to taste.

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by awirnsberger

Wasserspinat

Classic water spinach

Classic water spinach

In Thailand, fresh chilies are not spared in this dish.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 500 g water spinach
  • 4 garlic cloves
  • 2 tbsp wok oil
  • salt to taste

Preparation

Wash the water spinach thoroughly and cut into even pieces about 5-10 cm long.

Sice the garlic cloves.

Geat the oil in a wok and briefly fry the sliced garlic. . Immediately add the water spinach and fry together.

Mix in the oyster sauce evenly and season with a little salt to taste.

If you want, you can add chilis to make it spicy.

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Tip:

Those who like to experiment can add a teaspoon of doufuru (fermented tofu).

More delicious recipes

by awirnsberger

Teller mit 8 Schätzen und einer Schüssel Reis

Eight Treasures

Eight Treasures

CHINA

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

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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More delicious recipes from China:

by shanshi

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

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.

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Tip:

Serve with basmati rice or Shan’shi Mie Eiernudeln !

More delicious recipes from Indonesia:

by shanshi

Chinese Beef Salad

RECIPE OF THE WEEK

Chinese Beef Salad

New Year celebration traditions.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 450 g beef steak
  • 2 cloves garlic
  • Salt pepper
  • ½ lemon
  • 150 g cocktail tomatoes
  • 2 large carrots
  • 100 g arugula
  • 100g spinach {frisch}
  • ½ bunch coriander
  • 50 grams of sprouts
  • 4 tbsp peanuts
  • white sesame
  • Salt pepper
  • Optional: 2-3 fresh figs

preparation

  • For the marinade: Crush the garlic cloves. Mix 3 tablespoons of the peanut oil with the Sojasauce , the sweet chilli sauce, the Oyster Sauce and the lemon juice. Season with Salt and pepper. Soak the steak in it for about 2 hours or overnight.
  • For the salad: Wash and clean the tomatoes, then halve or quarter them depending on their size. Wash the carrots and peel off fine strips with the vegetable peeler. Wash the arugula, spinach and coriander. Finely chop coriander. Put all the ingredients on plates together with the sprouts and peanuts. Season with Salt and pepper.
  • Sear the marinated steak on both sides in the remaining Erdnussöl . Remove from the pan and set aside.
  • Pour the marinade into the pan and let it simmer.
  • Cut the steak into strips and serve with the salad.
  • Spread the sauce on the salad. Garnish with some oil, white sesame and optionally with figs.

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by shanshi

Frühlingsrollen mit Spinat

Spring rolls with salmon and spinach

RECIPE OF THE WEEK

Spring rolls with salmon and spinach

Fresh spinach and salmon wrapped in crispy rice paper.

Ingredients

Shan'shi ingredients

  • 250 ml Woköl
  • 3 Oyster Sauce
  • Spicy chili sauce
  • Sojasauce

Additional ingredients

  • 400 g fresh salmon fillet
  • 1 red onion
  • 2 cloves garlic
  • 1 bunch of chives
  • 12 sheets of rice paper (alternatively 1 pack of strudel dough)
  • 100g spinach {frisch}
  • 50 g arugula
  • 1 handful of basil
  • juice ½ lemon
  • Salt pepper

preparation

  • Peel the onion and garlic cloves and chop very finely.
  • Roughly dice the salmon. Heat some Woköl in a pan.
  • Finely chop the chives. Sauté the diced onions and garlic until translucent.
  • Add the salmon cubes. Add spinach and chives and let simmer. Deglaze with lemon juice and Oyster Sauce . Season the filling with Salt and pepper and leave to cool briefly.
  • If using strudel dough, cut into squares. Spread the filling over the strudel/rice paper corners, adding a little fresh arugula to each one. Fold and roll up. Seal with water.
  • Heat 250 ml Woköl in a saucepan. Briefly fry the spring rolls in it on all sides.
  • Serve immediately while still warm with hot chili sauce and Sojasauce .

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More recipes from Cooking Catrin:

by shanshi