How can we ever resist the exotic blend of herbs and spices that bring about the different burst of flavors we get from takeout Chinese food? Although takeaways are extremely tasty and super convenient when we need a quick fix, Chinese food can be laden with too much salt.
Why not try out these 6 easy Chinese food recipes that we have picked out for you? They will definitely have your friends stunned and impressed by how delicious the dishes are! Besides, it is much cheaper and healthier to cook at home.
1. Simple Steamed Fish
Sounds simple enough? Yes, it is, but you mustn’t underestimate the exquisite taste of steamed fish in the oriental style. It’s almost similar to the Mediterranean style; however, this dish is more savory than sour.
1 Whole White Fish
1 Bunch of Green Onions
1 Large Piece of Ginger
3 tbsp of Canola Oil
1/4 cup of superior soya sauce
1 tbsp of cane sugar
- Prepare and clean fish thoroughly, leaving the head, fin, and tail on.
- Cut ginger and green onions into large pieces. Slice remaining into thin matchstick slices.
- Arrange 3-5 larger green onion and ginger pieces onto a steaming plate. Place the fish on top. Place green onion and ginger pieces into the belly
- Steam the fish for 15-18 minutes (or until done).
- Sauté the oil, soya sauce, and sugar. Cook and infuse the flavors for 1-2 minutes.
- Remove the steamed fish and place onto a serving platter. Arrange the remaining garnish on top.
- Pour the hot oil/sauce mixture directly over the garnish and fish. Serve the fish whole.
2. Chicken Teriyaki
With a nice tangy glaze over the chicken, this dish is perfect for a simple Chinese dinner.
2 tbsp of mirin
2 tbsp of soya sauce
2 tbsp of sake
1 tbsp of sugar
1 tsp of finely grated ginger
2 chicken thighs (boneless)
1 tbps of cooking oil
- In a small bowl, mix mirin, soya sauce, sake, and sugar.
- Heat oil in a skillet.
- Lay the chicken in the skillet (skin side down) for 6-7 minutes, or until brown. Flip over to cook for 2-3 minutes.
- Turn heat off and remove chicken. Remove oil by patting paper towel to soak oil.
- Heat the soya sauce mixture in skillet and simmer for 3 minutes until it thickens.
- Reduce heat to medium-low and cook chicken with sauce for a minute
- Remove from heat and let rest for 3 – 5 minutes. Cut and serve with rice and vegetables.
3. Dried Prawn Noodles
This dish has gained international acclaim for its versatility and (obviously) its taste, which everyone falls in love with almost instantly.
1 handful of dried shrimp
1 handful of dried shitake mushrooms (about 5, depending on their size)
1 handful or bunch of dried rice vermicelli (about 100grams)
1 Chinese tablespoon oyster sauce
1 Chinese tablespoon mix of light soy and dark soy sauce
4 – 5 cloves garlic, chopped
1 handful of Chinese greens, cut into 3 inch pieces
2 – 3 tablespoons fried shallot oil
A bit of sesame oil and sugar
Ground white pepper to taste
1. Soak the shrimps in hot water for 30 minutes.
2. Soak the mushrooms in hot water for 30 minutes.
3. Soak the rice vermicelli in room temperature water for 20 minutes.
4. Drain both the shrimp and mushrooms. Keep the soaking liquid, then add the oyster and soy sauce.
5. Slice the mushrooms (removing the stems) and marinade them in a bit of soy, sesame oil, and sugar.
6. Chop garlic.
7. Heat some shallot oil in a wok, then add the garlic and stir until you can smell the aroma.
8. Add shrimps and fry, until you can smell the aroma.
9. Add the mushrooms and fry them all together. Then throw in your drained noodles.
10. Toss and add the reserved liquid. Keep frying and tossing, for about 5 minutes.
11. Add the greens and fry again for about 1 minute. Turn off the heat, and add a bit of extra sesame oil (or finely ground white pepper, if you like).
4. Quick Chicken and Vegetables Stir Fry
1 chopped onion
1 tbsp vegetable cooking oil
1 tbsp soya bean chili paste
1 tsp Grated ginger
1 chopped clove garlic
1 tsp black pepper
1 tbsp sherry cooking wine
1 tbsp sesame oil
1. Marinade chicken tenders with 2 tbsp of egg white and 2 tbsp of cornstarch.
2. Heat oil in skillet.
3. Cook garlic and ginger until you can smell the aroma.
4. Cook chicken tenders for 2-3 minutes.
5. Stir in red peppers, string beans, onions.
6. Add in soya bean chilli paste.
7. Add in black pepper, sherry cooking wine, and sesame oil.
8. Sir fry for 1 minute and serve.
5. Chinese Fried Rice
3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)
- Heat 1 tbsp oil in wok and add chopped onions. Stir-fry until onions turn a nice brown color (about 8-10 minutes). Remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil. Set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces. Add egg mixture. Working quickly, swirl egg until egg sets against wok. When egg puffs, flip egg and cook other side briefly. Remove from wok, and chop egg into small pieces.
- Heat 1 tbsp oil in wok, then add selected meat to wok, along with carrots, peas, and cooked onion. Stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well. Stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in. Stir-fry for 1 minute more. Serve.
- Set out additional soy sauce on the table, if desired.
6. Stir Fried Beef With Oyster Sauce
450g lean beef steak
1 tbsp light soy sauce
2 tsp sesame oil
1 tbsp Shaoxing rice wine or dry Sherry
2 tsp cornflour
3 tbsp groundnut oil
1 red pepper, cut into chunky dice
1 green pepper, cut into chunky dice
3 tbsp oyster sauce
3 spring onions
- Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine (or Sherry), and cornflour. Leave to marinate for 20 mins.
- Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
- Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins (or until softened). Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.
Featured photo credit: Chinese Food via newcastlediggers.com.au