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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

Mongolian St

Mongolian Beef Stir Fried Udon Noodles

Mongolian Beef Stir Fried Udon Noodles

If you like Mongolian Beef and love noodles, you should try this dish.
Succulent shredded rib eye steak marinated with garlic and black pepper then stir fried with ginger, red onion and
chunky Udon noodles. Everyone will love this fusion Asian dish!

Ingredients for 2 people

Ingredients

Shan'shi ingredients

For the beef marinade
For the noodles

Other ingredients

For the beef marinade
  • Rib Eye Steak cut in stripes 250 Gr
  • Garlic powder 1 tsp
  • Ground Black Pepper 1 tsp
  • Corn Starch 1 tbsp
  • Baking Soda 1/2 tsp
For the noodles
  • Sugar 2 tbsp
  • Chili powder 1 tsp
  • Sesame seeds 1 tsp
  • Garlic finely chopped 1 tbsp
  • Ginger finely chopped 1 tbsp
  • Red onion medium sliced 1 tbsp
  • Spring Onion cut in chunks 1/2 cm 2 tbsp

Preparation

Slice the meat in thin stripes and place it in a bowl add oil, soy sauce, garlic powder, corn starch, black pepper and baking soda, mix until the meat is completely covered and leave it in the fridge to marinate overnight or for at lest for 30 minutes. Heat up the oil in a wok over medium heat, add the beef and cook it turning on each side until medium well done then set in a separate container. Bring a medium pot of water to the boil and leave it on the stove. Pour the oil in the wok and fry garlic, ginger and onion for 2/3 minutes, add wok sauce, sesame oil, sugar and continue to cook while you throw the noodles in the boiling water for 3 minutes . When the noodles are ready drain and add them the wok. stir fry for 2/3 minutes, finally add the marinated beef, chili powder, spring onions and leave to cook for another couple of minutes. Serve it immediately, topping with sesame seeds.

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Weitere köstliche Rezepte aus China

by awirnsberger

Kimchi Kartoffelpuffer

Kimchi Potato Pancakes

Kimchi Potato Pancakes

Köstliches Asia Gericht

Ingredients for 2 people

Ingredients

Shan'shi ingredients

Other ingredients

For the Pancakes:
  • 4 mealy potatoes
  • 200 g kimchi
  • 4 spring onions
  • Salt
  • Pepper
  • 1 tsp starch
  • Peanut oil or wok oil for frying
For the Garnish:
  • Wok sauce
  • Rice vinegar
  • Sour cream
  • Chives

Preparation

Prepare the Potatoes:

  • Grate the potatoes into fine strips and lightly salt them, letting them sit for 15 minutes.
  • Squeeze out the liquid using a cloth.

Prepare the Kimchi:

  • Drain the kimchi to remove some of the liquid.
  • Chop finely.

Prepare the Mixture:

  • Mix the kimchi, grated potatoes, chopped spring onions, salt, pepper, and 1 tsp of starch well in a bowl.

Fry the Pancakes:

  • Heat oil in a pan.
  • Add the potato mixture to the pan and form into several small pancakes or one large pancake.
  • Fry on both sides over medium heat for about 5-7 minutes until golden brown and crispy.

Prepare the Garnish:

  • Mix sour cream with finely chopped chives and salt to taste.

Serve:

  • Place the finished pancakes on plates.
  • Drizzle with some wok sauce and rice vinegar and garnish with the chive sour cream.

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Weitere köstliche Rezepte aus China

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

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

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.

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Tip:

Squeeze a squeeze of fresh lime juice over the salmon fillets before serving.

More delicious recipes from China:

by shanshi

Mie Eiernudeln with pork fillet and vegetables

Mie Eiernudeln with pork fillet and vegetables

CHINA

Had pig – irresistible with pasta and vegetables.

Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 250 g pork fillet
  • 2 carrots
  • 10g shiitake mushrooms
  • 1 green pepper
  • 2 green onions
  • fresh ginger, about 2 cm long
  • Salt , pepper

preparation

  • Ginger peel and finely chop. Mix Woksauce with chopped ginger in a soup plate.
  • Cut the pork fillet into strips and marinate in the ginger sauce for 10 minutes.
  • Wash and trim the carrots and peppers and cut into strips.
  • Wash the spring onion and cut into thin rings.
  • Wash the shiitake mushrooms and soak them in warm water for at least 15 minutes. Then cut into strips.
  • Cook Mie Eiernudeln in a saucepan until al dente and then strain the Mie Eiernudeln .
  • Heat Erdnussöl in a wok or frying pan and sear the pork tenderloin while stirring.
  • Add the chopped vegetables and sauté for a few minutes.
  • Finally, add Mie Eiernudeln and season with the remaining marinade and Sesamöl geröstet .
  • Season with Salt and pepper.

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Tip:

Of course, other vegetables such as Shan’shi Bambussprossen , zucchini or pea pods are also ideal for this dish.

More delicious recipes from China:

by shanshi

Honey Duck with Vegetables

Honey Duck with Vegetables

CHINA

Deliciously seasoned by hard-working bees.

Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tablespoon honey with 1 tablespoon hot water
  • 1 clove of garlic
  • 1 duck breast (approx. 400g)
  • 100 grams of mushrooms
  • 200 grams of broccoli

preparation

  • For the marinade, peel and finely chop the garlic and mix with honey and hot water. Brush the duck breast with it and leave it in the fridge overnight. Dilute the remaining marinade with 150ml water for later use.
  • Heat Erdnussöl in a pan, sear the duck breast on the main side. Preheat the oven to 200 degrees and cook the duck breast in a casserole dish for 20 minutes. Douse several times with the remaining honey jam. Finally, switch on the grill setting for another 10 minutes so that the skin becomes nice and crispy.
  • In the meantime, clean the mushrooms, remove the stalks and cut into fine strips. Break the broccoli into small florets. Fry the vegetables with the Bambussprossen in the leftover pan for 7 minutes and season with Sojasauce .
  • Cut the duck breast into slices. Arrange the vegetables on a warm plate and place the duck breast on top. Pour over the pan juices and serve with rice.

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Tip:

If you want it to be quick, briefly heat up the Shan’shi Asiatisches Wokgemüse and season with Sojasauce .

More delicious recipes from China:

by shanshi

Nissara's Shan'Shi Thai Red Curry Shrimp With Coconut Milk

Nissara's Shan'Shi Thai Red Curry Shrimp With Coconut Milk

THAILAND

This exotic recipe from southern Thailand combines flavorful red curry with rich and creamy Kokosmilch .

Preparation time: 25 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 10 Black Tiger Shrimp
  • 2 tsp brown sugar
  • A pinch of Salt
  • fresh coriander and chili for garnish

preparation

This dish will tickle your taste buds and impress your guests with its presentation.

Heat the oil in a wok over medium-high heat, add the curry paste and cook for a few minutes to release the curry flavor.

Pour in the Kokosmilch and stir for a few minutes.

Add the shrimp and continue stirring until cooked through.

Now add the Bambussprossen and season with sugar and Woksauce , cook for another 5 minutes.

Now you can serve your curried prawns together with a portion of jasmine rice. If you want to impress your guests, you can serve the shrimp in a fresh, young coconut that has drained the juice.

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Tip:

Garnish with fresh coriander and chili.

More delicious recipes from Nissara

by shanshi

Thai chicken wings with red curry and coconut milk

Thai chicken wings with red curry and Kokosmilch

CHINA

You’ll love these tender Thai wings that combine spicy red curry with creamy coconut milk.

Preparation time: 40 minutes

Ingredients for: 4 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 800g chicken breast
  • 300 g all-purpose flour
  • 2 tbsp sugar
  • ½ tsp salt
  • 2 tbsp lemon juice
  • 1 tsp grated lemon zest
  • 1 tsp grated ginger
  • 2 eggs white
  • 1 tbsp chopped spring onions
  • 1 tsp sesame seeds

Chicken wings are easy to eat! Sure – it’ll eventually be a mess – but it’s also a lot of fun to be able to eat the meat off the bone with your hands. Don’t you think so? 🙂

preparation

First stir in a wok for a few minutes, then add the Woköl , wait a few seconds and stir in the red curry paste.

Simmer for a few minutes to allow the curry to taste better. Add the chicken wings, stir and cook for 5 minutes.

Now it’s time to add the other ingredients: Salt , sugar, Woksauce , drained Bambussprossen , and coconut milk. Mix everything, bring to a boil and simmer over high heat for about 5 minutes.

Cover with a lid and simmer on low heat for 30/40 minutes.

When the wings are done and tender, arrange on a plate along with the jasmine rice.

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Tip:

Garnish with fresh chili and coriander.

More delicious recipes from Nissara

by shanshi

Vegan glass noodles

Vegan glass noodles

Also known as glass noodles, mung bean vermicelli is very popular in Asia, where it can be combined with a variety of ingredients.

Preparation time: 30 minutes

Ingredients for: 4 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 800g chicken breast
  • 300 g all-purpose flour
  • 2 tbsp sugar
  • ½ tsp salt
  • 2 tbsp lemon juice
  • 1 tsp grated lemon zest
  • 1 tsp grated ginger
  • 2 eggs white
  • 1 tbsp chopped spring onions
  • 1 tsp sesame seeds

You can get really creative and add the veggies of your choice. Glass noodles are quick and easy to make when you’re craving Asian food or just looking for a vegan alternative that’s both healthy and delicious.

preparation

Soak the glass noodles in warm water for about 10 minutes.

Meanwhile, thinly slice the vegetables and set aside.

Heat the oil in the wok, add the garlic and sauté for a few minutes until golden.

Then add a jar of drained chop suey and a jar of Bambussprossen along with carrots, mushrooms and cherry tomatoes.

Cook the noodles in a saucepan of boiling water, stirring constantly, until tender, 10 to 15 minutes.

Drain the glass noodles, add to the vegetables and mix well.

Now it’s time to add the seasonings: add Sesamöl , Woksauce and sugar to the wok while you continue stirring the glass noodles and vegetables. After another 10 minutes the dish is ready.

Serve in a bowl.

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Tip:

Sprinkle with chopped spring onions and sesame seeds.

More delicious recipes from Nissara

by shanshi