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Chinese Chicken Noodle Soup  (Home Made Chinese Soup)  Traditional Chinese Cooking
 
03:38
Chinese Chicken Noodle Soup is easy to make and delicious to eat. Home made broth makes this a tasty soup. Cut up fresh chicken. Add your favorite Chinese noodles. Add some nice Chinese vegetables like Chinese spinach. There you have it. A delicious Chinese soup you can enjoy anytime. Recipe is below: Chinese Chicken Noodle Soup Ingredients: 3 to 4 oz. sliced chicken 2 cups Chinese noodles 1/2 cup Chinese vegetables We used the meat of 2 chicken drumsticks. First slice off the meat from the drumsticks. The bones can be used in the soup broth. You can use any kind of Chinese noodles. We use the longevity noodles. These noodles also known as yee mein noodles. Just boil the longevity noodles in water for 1 minute. Then rinse the noodles in cold water and set aside in a strainer. To make soup broth: chicken bones pork bones 2 pieces ginger 10 cups water 1 to 2 teaspoon salt 1 to 2 teaspoon chicken base flavor Put chicken bones and pork bones in a small pot. We use 6 drumstick bones and 3 pieces pork bones. Add 2 small pieces ginger. Boil for 5 minutes. Put the chicken bones, pork bones and the same ginger into a large pot with 10 cups of water. Boil at low to medium heat for 1 hour. Add salt and chicken base flavor. Any extra soup broth can be stored in fridge, after cooling off first. To make 1 serving of Chinese Chicken Noodle Soup: In a small pot, boil 2 to 3 cups chicken broth. Add 3 to 4 oz. sliced chicken, 2 cups noodles and some Chinese vegetables. I'm using Chinese spinach, which cooks in a minute or two and also adds flavor to the soup broth. Let soup broth simmer until chicken and Chinese vegetables are cooked. Pour the chicken, Chinese vegetables and broth a nice soup bowl and serve. Enjoy!
Secrets For Chinese Stir Fry Vegetables  (Sizzling Wok) Chinese Cooking Technique
 
05:40
Secrets For Chinese Stir Fry Vegetables. Using my carbon steel wok to sear vegetables, bringing out a smoky flavour to stir fry vegetables. Add aromatics like ginger and garlic in hot oil to bring out deep flavour and aroma in the vegetable stir fry. Pre-cut vegetables for easy stir fry vegetables. Cut vegetables in similar size for uniform cooking. Stir fry vegetables at high heat to sear vegetables. Dry vegetables so it is easier to sear. Cut Chinese vegetables slightly larger because they do shrink during cooking. Use you wrist and forearm for easier stir frying instead of using your arm. Recipe is below: Chinese Stir Fry Vegetables 2 tablespoons chopped ginger 2 tablespoons chopped garlic 1/2 cup sliced red pepper 1/2 cup sliced mushrooms 1/2 cup sliced celery 2 cups sliced zucchini 1 cup Chinese vegetables (such as bok choy) 2 tablespoons cooking oil 1/2 teaspoon sesame oil 1 teaspoon salt 1 teaspoon light soy sauce 1 tablespoon oyster flavoured sauce 1 tablespoon brown sugar Pre-heat wok at medium heat. Add 2 teaspoons cooking oil. Add ginger and garlic and stir fry for 10 seconds. Turn heat on high. Add red peppers, mushrooms and celery. Stir fry briefly. Add sesame oil. Add zucchini and continue to stir fry. . Add salt and light soy sauce. Add Chinese vegetables and continue to stir fry. Add oyster flavoured sauce and brown sugar. Add any other ingredients or flavours that you like. Finish stir fry and served on a nice plate. Enjoy!
Asian Street Food  (Bangkok, Thailand)  Fast Asian Cooking
 
02:25
Asian Street Food in Bangkok, Thailand. Fast Asian Cooking at its best. Inexpensive and delicious street food.
Views: 540605 Chinese Cooking Channel
Special Shrimp Fried Rice  (With Special Secret Sauce)  Prawn Fried Rice
 
10:05
Special Shrimp Fried Rice is delicious with homemade Special Secret Sauce. Large shrimp is sometimes called "prawn" in some countries. The shrimp is made with ginger, garlic and special secret sauce for in a delicious sauce that is poured over egg fried rice. A simple and delicious recipe for you to enjoy. Very easy and simple recipe to make. Recipe is below: Special Shrimp (Prawn) Fried Rice 6 prawn or 4 tbsp. small shrimp 3 to 4 cups cold steamed rice 4 tbsp. cooking oil 3 to 4 tbsp. chopped ginger and garlic 1 tsp. light soy sauce 1/2 tsp. dark soy sauce 2 tsp. sesame oil 1 egg 1 tbsp. corn starch in 1/3 or more cup water
Big Tray Power Steamed Chinese Rice Rolls  (Home Made Rice Roll Recipe Included)
 
03:51
Easy and simple recipe for Steamed Chinese Rice Rolls. Rice rolls are delicious. I will show you an authentic steamed rice roll recipe. This video will also show a cooking demonstration of Power Steamed Rice Rolls in Hoiping, China. You get one huge sheet of steamed rice rolls for about 60 cents Canadian. You can make you own Steamed Chinese Rice Rolls in your own kitchen. This is an authentic traditional recipe from Hoiping, China. You can make the rolls thick or thin..... whatever suits your taste. Add your favorite toppings for your steamed rice rolls, such as bbq pork, chicken, beef, green onions, etc. Recipe is below: Steamed Chinese Rice Rolls 1 cup rice flour 1 to 2 cups water 1/2 cup chopped bbq pork 1/2 cup chopped green onion2 tablespoons cooking oil 2 tablespoons tapioca starch (optional) 3 pie plates Put rice flour in a large mixing bowl. Add 1 to 2 cups water to the flour and mix well with a fork or chopsticks. Add more water if you want thinner rice rolls. Add bbq pork and green onions. Add tapioca starch for more chewy rice rolls. Bring water to a boil in a large pan or steamer. Brush oil on surface of pie plate. Ladle one scoop of rice solution in the pie plate and put in pan. Cover pan with lid and steam 1 to 2 minutes. Rice roll is cooked when bubbles start to surface on the rice roll. Take rice roll out of pan and let sit briefly. Load another pie plate and steam in the same way. Use 3 pie plates so you can rotate cooking of the steam rolls. Push rice roll onto a plate. Serve with soy sauce or your favorite sauce. Enjoy!
Views: 289857 Chinese Cooking Channel
Chinese Noodles Made By Hand  (Fast Chinese Cooking)  Xian, China
 
02:47
Chinese noodles made by hand is delicious. Made by pulling and pushing dough. The noodles were fresh and chewy. The broth was flavourful and the beef was well spiced. This noodle making demonstration is the Muslim Quarters in Xi'an, China. Enjoy!
How To Clean A Wok  (Carbon Steel Wok Maintenance)
 
02:43
A Bamboo Wok Brush is a great tool to clean a wok after each use. Cleaning a wok is fast using a Bamboo Wok Brush. For home cooking, make sure you buy the small one suitable for a home cooking. The large bamboo wok brush are more suitable for cleaning the large commercial woks, such as those found in restaurants. The bamboo wok brush in this video is only about 9 inches long. It's perfect for my size of wok. I use a few drops of dish washing liquid added to water to clean my wok. Some traditional cooks say cleaners will damage the hard patina surface of the wok. They only use water to clean their woks. The woks at my grandfather's restaurant and my dad's restaurant in the past were cleaned every night with detergent soap added to the water. I personally feel it's okay to use dish washing liquid to clean a wok. Bamboo wok brush can be purchased in Asian supermarkets and specialty stores. I bought mine in our local Chinatown. This bamboo brush can also be used to clean utensils and other kinds of pots and pans. Try it and see how you like it. Happy Chinese cooking.
How To Season A New Wok  (Carbon Steel Wok)  Breaking In A New Wok
 
04:54
How To Season A Wok. Best Way To Sean A Wok. You need to season a wok to make the cooking surface a black patina colour. The cooking surface will become smooth and non- sticking. It will bring sizzle, sear and flash to your Chinese Cooking. Happy Cooking!
Beef And Onions Stir Fry  (Sizzling Wok Cooking)  Traditional Chinese Cooking
 
07:59
Sear a juicy beef rib eye steak in a sizzling wok. Infuse the beef fat and juices with sweet chopped onions. Turn the heat on full blast. Add fresh aromatics like ginger and garlic. Add a lick of soy sauce, sesame oil.... you get the idea. This is the ultimate beef and onions stir fry seared and sizzled in a fired up wok. You will impress your friends and family with this recipe. This recipe will satisfy your appetite. Recipe is below: Beef And Onions Stir Fry 12 beef rib eye steak 2 chopped onions 6 chopped cloves garlic 6 tablespoons chopped ginger 3 stalks green onions sliced 3 tablespoons cooking oil 1 tablespoon sesame oil 1 teaspoon salt 1 tablespoon light soy sauce 2 tablespoons oyster flavoured sauce 1/2 cup boiled water Cut beef rib eye steak into 11/4 inch strips. Marinate in 5 tablespoons cooking oil, 1/2 teaspoon salt, 1 tablespoon light soy sauce and 1 tablespoon cornstarch. Mix well and put in fridge for 2 to 3 hours. Better still, put marinate overnight. Chop onions into thin slices. Smash and chop the ginger and garlic. Preheat a wok at medium heat. Add cooking oil, then add the ginger and garlic. Stir fry for 20 seconds. Turn heat to high setting. Put beef in and stir fry briefly. Add sesame oil and salt and stir fry until 3/4 cooked. Remove beef onto a plate to put back later. Put onions in pan and stir fry. Add soy sauce and oyster flavoured sauce. Return beef and mix in with the onions. Add boiling water. The cornstarch from the beef marinate will thicken a thin layer of sauce. Serve on hot steamed rice if you like. Enjoy!
Jian Bing 煎饼 (Chinese Crepe Pancake)  Chinese Street Food
 
01:39
Jian Bing is a popular street food in Xi'an, China. It'煎饼 s a crepe filled with egg, chili sauce, bean sauce, onion and green onions. A tasty treat for breakfast. Enjoy!
Cooking Chinese Vegetables  (Bok Choy Stir Fry)  Easy Chinese Cooking
 
03:49
Cooking Chinese Vegetables is simple and easy to cook as a side dish. Bok choy is a popular Chinese vegetable for stir fry. I like the baby bok choy, which are more tender than the large full grown bok choy. Simple cut the baby bok choy in half. Wash in cold water. Dry the bok choy if you want a good sear during stir fry, other wise it's o.k. to leave them slightly wet. Chinese vegetables cooked by stir fry are perfect as side dish to go with main course dishes. I try to keep it simple. Recipe is below: Baby Bok Choy Stir Fry 1 lb. or more baby bok choy 3 tablespoons cooking oil + 1 tablespoon cooking oil 6 cloves garlic 6 slices ginger 2 tablespoon light soy sauce 1 teaspoon sesame oil 2 tablespoons Chinese oyster sauce 1/2 teaspoon salt Cut the baby bok choy in half, length wise. Wash in cold water and then dry them with a paper towel. Let air dry in fridge for a few hours if you like. Take the skin off the garlic cloves. Give them a good smash but keep them whole. Cut the skin off some ginger. Slice 6 to 8 thin slices of ginger. Preheat a wok or pan at medium heat. Put in 3 tablespoons cooking oil. Put garlic and ginger in and stir fry briefly for 20 to 30 seconds. Add the veggies in. Stir fry briefly. Add light soy sauce, sesame oil and Chinese oyster sauce. I like using a natural salt like Himalayan pink salt. I put 1/2 teaspoon salt. Do a final stir fry. Add 1/2 to 1 tablespoon cooking and mix in to give veggies a "shine". Serve on a nice plate. Enjoy!
Asian Street Food:  Master Of Jian Bing  煎饼  (Fast Chinese Cooking)
 
03:10
Jian Bing is a fast and delicious snack served on Yunnan Rd. food street in Shanghai, China. 煎饼 A crispy crepe with a soft middle containing egg, lettuce, radish, bean sauce, chili sauce and a crispy cracker. A tasty and yummy breakfast to start the day. Watch this street vendor make one of these tasty treats in 30 to 40 seconds from start to finish. Enjoy!
Cooking Chinese Vegetables  (Shanghai Bok Choy Wok Stir Fry)  Traditional Chinese Cooking
 
04:19
Easy and delicious recipe to cook Chinese Vegetables. Shanghai Bok Choy is a Chinese Vegetable for stir fry. A little ginger and garlic and a few condiments like soy sauce and sesame oil make this Chinese vegetable a real treat for everyday cooking. Recipe is below: Shanghai Bok Choy Stir Fry 6 stalk Shanghai Bok Choy 6 slices ginger 6 cloves garlic 3 tablespoons cooking oil + 2 tablespoons more 1 teaspoon sesame oil 1 tablespoon light soy sauce 1 tablespoon Chinese oyster sauce 1/2 cup water 1/2 teaspoon salt 1 tablespoon cornstarch i n 1/4 cup water Cut each stalk of Shanghai bok choy lengthwise into quarters. If you wash the Shanghai bok choy, make sure you dry them so they can sear when cooking. Preheat a wok or pan at medium heat. Add 3 tablespoons oil. Add ginger and garlic pieces. Briefly stir fry. Turn heat setting to high. Add Shanghai bok choy. Briefly stir fry for about 1 minute. Add sesame oil, light soy sauce and oyster sauce. Briefly stir fry to mix in ingredients. Add water. When water comes to a boil, thicken the sauce with solution of 1 tablespoon cornstarch mixed with 1/4 cup water. Serve the Shanghai bok ghoy on a nice plate. If you like, you can drizzle a little more oyster sauce on the Shanghai bok choy just before serving.
Delicious Chinese Beef Brisket Stew  萝卜焖牛腩  (Slow Cooker Recipe)  Cantonese Beef Brisket With Daikon
 
07:27
Chinese Beef Brisket is delicious with daikon radish. 萝卜焖牛腩 Extra tender and delicious because it is cooked in a slow cooker. Just as delicious when you use a regular stove to cook this tasty recipe. Traditional ingredients bring out the flavour of the beef brisket and the daikon radish. The secret to this delicious recipe is a traditional ingredient. It's called fermented tofu. It's also called "fooyi" or "fooyu". It's also called wet bean cake or wet bean cheese. This fermented tofu adds a nice salty and savoury flavour to this tasty Chinese stew. You will impress your family and friends. Recipe is below: Beef Brisket And Daikon Radish 3 lbs. beef brisket 1 large daikon or 2 small daikons 5 tablespoons cooking oil + 1 tablespoon cooking oil 1 tablespoon ginger pieces 1 tablespoon chopped garlic 3 to 4 cups water 3 tablespoons light soy sauce 2 tablespoon Chinese oyster sauce 1 teaspoon sesame oil 1 to 3 tablespoons Shaoxing Chinese cooking wine 2 bay leaves 3 cubes fermented tofu (also called fooyi or wet bean cake) 1 to 2 teaspoons salt 2 tablespoons cornstarch in 1/4 cup water Bring a pot of water to a boil. Put beef brisket in the water and boil for 10 to 15 minutes to get rid of some of the fat and impurities. Rinse beef brisket under cold water. Cut beef brisket into cubes, about 2 inch square. Peel daikon with a potato peeler or knife. Cut the front and back ends off. Cut daikon to large chunks, about 2 inch square. In a wok or pan, preheat a pan at medium heat. Add 5 tablespoons cooking oil. Add ginger and garlic pieces. Briefly stir fry. Add the beef brisket and stir fry for about 2 to 3 minutes. Put the beef brisket into a slow cooker. Add water. Put all the ingredients into the slow cooker except the salt and daikon. On the slow cooker, set the heat setting on low setting. Cook for 4 hours at low setting. Put the daikon in about half way through, about the 2 hour mark. Before serving, skim the fat off the surface. To thicken sauce, add cornstarch solution and stir until desired thickness of sauce is reached. Serve with steaming white rice to soak up the tasty sauce. Enjoy! To cook this recipe on a regular stove, follow the above steps, except the cooking time is reduced to 1 1/2 to 2 hours at medium heat. On a regular stove, daikon is cooked in 1 hour at medium heat. Cook longer for more tender daikon. Enjoy!
Chinese Clay Pot Rice  (China Village Cooking)  Big Fire Stove
 
03:19
Famous Clay Pot Rice cooked in a traditional wood burning stove in Hoiping, China in a village called Chiak Hom. The wood burned in the stove gives this dish a delicious smoky flavour. Clay pot cooking seals in the juices and flavours of the duck, pork, Chinese sausage and pork belly. For me, the crusty rice at the bottom, infused with all the flavours is the best part of all.
Sweet And Sour Chicken (Non Battered Recipe)  Chinese Stir Fry
 
06:27
Easy and delicious recipe for Sweet And Sour Chicken. Healthy non battered Chinese chicken recipe. Sear the chicken in a wok for added flavour. Your family and friends will taste the tangy sweet and sour sauce. Absolutely delicious! Recipe is below: Sweet And Sour Chicken To cook chicken: 6 to 8 oz. sliced chicken 3 tablespoons cooking oil + 1 tablespoon cooking oil 6 slices ginger 6 cloves garlic 1/3 cup sliced onions 1/3 cup sliced celery 1 cup sliced green peppers 1 cup sliced red peppers 1 teaspoon or less salt 1 tablespoon light soy sauce 1 teaspoon sesame oil 1 tablespoon Chinese oyster sauce To make sauce: 1/2 to 1 cup water 3 tablespoons brown sugar or other sugar 3 tablespoon vinegar 3 tablespoons ketchup or tomato sauce 1 tablespoon HP sauce 1 tablespoon cornstarch in 1/3 cup water Preheat a wok or pan at medium heat. Add cooking oil. Add ginger and garlic and stir fry briefly. Add onions and celery. Add chicken. add green peppers and red peppers. Add salt, light soy sauce, sesame oil and oyster sauce. Stir fry until chicken is cooked about half way. Remove onto a plate or bowl. If you have a carbon steel wok, make the sauce in another pan. Vinegar in the sauce recipe will strip the carbon coating in a carbon steel wok. Put anywhere from 1/2 to 1 cup water, depending on how much sauce you like. Add sugar, vinegar, ketchup or tomato sauce, HP sauce. Bring sauce to a boil. Pu the chicken and vegetables in. Mix the cornstarch in water and add to thicken the sauce. Serve on a nice plate. Enjoy! HP sauce is optional to add flavour to the sauce. You can use other kinds of sauces, such as Heinz 57 sauce or Worcestershire sauce if you like.
Beef And Potato Stir Fry  (Easy Chinese Cooking)
 
05:06
This is a easy and simple recipe for Beef And Shoestring Potato Stir Fry. New York steak, also known as striploin steak, is juicy and tender. Stir fry the shoestring potatoes at high heat so they stay crispy and crunchy. This dish is simply tasty, tasty, tasty. You will want to make this delicious dish again and again. Your friends family will be really impressed! Recipe is below: Beef And Shoestring Potato Stir Fry 4 to 5 oz. beef sliced thin (New York or striploin steak) 3 medium sized potatoes (Yukon gold potatoes) 3 tablespoons cooking oil 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 teaspoon salt 1 teaspoon sesame oil 2 tablespoons light soy sauce 2 tablespoons oyster flavoured sauce 1/3 cup chopped green onions Slice beef at an angle into thin slices. Cut potatoes into thin shoestring pieces. If you like, briefly rinse shoestring potatoes in cold water to wash off the starchy surface. Preheat a wok or pan at medium heat. Add cooking oil, ginger and garlic. Briefly stir fry for 20 seconds. Turn heat to high setting. Add beef, salt and sesame oil. Briefly stir fry until beef is half way cooked. Remove beef onto a plate. Put shoestring potatoes in. Stir fry briefly. Add light soy sauce and oyster flavoured sauce. Continue to stir fry and check to see if shoestring potatoes are cooked to desired texture. Add green onions and mix in. Serve on a nice plate. Enjoy!
Cantonese Soy Sauce Chicken  (Better Than Take-Out Recipe)
 
07:29
Chinese Soy Sauce Chicken is an easy recipe to make. The chicken is delicious and tender. The ingredients added to the soy sauce makes this a tasty and flavourful taste treat. Be sure to keep the soy sauce that the chicken was cooked in. It can be used to add flavor to a lot of dishes. Below is the recipe: Chinese Soy Sauce Chicken 1 whole chicken Wash chicken in cold water. Boil 6 cups water and pour over chicken, inside and out. 1 piece ginger (about 3 tbsp.) 6 star anise 2 pieces Chinese dried orange peel 1 tbsp. cumin seeds 1 tbsp. salt 3 tbsp. rock sugar 2 cups water 2 cups light soy sauce 1/4 cup dark soy sauce Put light and dark soy sauces in a cooking pot. Add water. Bring to a boil. Add ginger, star anise, Chinese dried orange peel, cumin, salt and rock sugar. Boil ingredients for 5 minutes and set temperature at low to medium low. Put the chicken in the pot, breast side down. Cover pot with a lid and simmer chicken for 20 minutes. Then turn chicken over and cover with lid again. Simmer for 10 minutes. Shut off heat. Turn chicken back again to breast side down. With heat off, cover the pot with the lid for final 15 to 20 minutes. Remove chicken and let cool off for 15 to 20 minutes before cutting. In the meantime, strain the soy sauce that the chicken was in into bowls or containers. This "secret sauce" can be used in stir frys, fried rice and other recipes. I will use this secret sauce in different recipes in future videos that I will be uploading. Stay tuned.
Big Fire Wok Stir Fry   (Beef And Chinese Vegetables)  Bok Choy
 
04:03
Big Fire Wok In Hoiping, China. Beef And Bok Choy Vegetables Stir Fry. Tender beef with crunchy Chinese vegetables. I demonstrate my version of this popular Chinese Food Recipe. The beef is flavourful and the vegetables are crispy and mouth watering. Enjoy! Recipe is below: Beef And Bok Choy Vegetables Stir Fry 4 oz. sliced beef 3 cups bok choy vegetables 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1/2 teaspoon salt\ 1/2 teaspoon sesame oil 1/2 teaspoon soy sauce 1/2 teaspoon sugar 1 tablespoon oil 1 1/2 tablespoons cornstarch 2/3 cup water Optional: For more tender beef, marinate beef in 1 tablespoon cooking oil, 1/3 teaspoon salt, 1/3 teaspoon sesame oil, 1/3 teaspoon light soy sauce, 1/3 teaspoon dark soy sauce and 1 teaspoon cornstarch. Marinate 1 to 2 hours or overnight. To Stir Fry: Preheat a pan at medium heat. Add 1 tablespoon cooking oil. Add beef and stir fry beef. Remove beef onto a plate. when it is still slightly raw. Add ginger and garlic to pan. Add bok choy vegetables and stir fry for 1 minute. Add salt, sesame oil, light soy sauce, dark soy sauce and sugar to the pan. Stir fry for 2 to 3 minutes. Turn up heat to high and add beef back into pan. Stir fry for 1 to 2 minutes more to sear the vegetables. Mix cornstarch solution with 1 1/2 tablespoons cornstarch with 2/3 cup water. Add cornstarch solution to pan and mix well to make sauce. Serve on a plate. Enjoy!
Famous Claypot Rice Recipe  (Hoiping Near Toisan, China)  Salt Fish And Meats Claypot
 
04:35
Traditional Claypot Rice Recipe is delicious and is a real comfort food. This is the famous claypot rice recipe from Hoiping, China. Salt fish, fatty pork and Chinese sausage cooked in a claypot with ginger and green onions. The flavours and juices are infused in the rice. This is real Chinese village cooking at its best. Enjoy!
Homemade Chinese Grilled Dumplings  (餃子 Jiaozi Pot Stickers)  How To Make Homemade Dumpling Skins
 
07:47
Homemade Chinese Grilled Dumplings. ( 餃子 Jiaozi) Delicious and tasty dumplings that you can make at home. Learn how to make Chinese dumplings from scratch. You'll learn how to make the dumplings skins which are are much better than store bought. You'll learn a simple and easy filling for the dumplings which is yummy and tasty. You will learn how to make really delicious dumplings which are better than store bought dumplings. You will be amazed how easy they are to make. Also known as pot stickers. Recipe is below: Homemade Chinese Grilled Dumplings To make the dumpling skins: 1 cup all purpose flour 1 egg 1/4 teaspoon salt 1/4 cup water Put flour into bowl. Mix in salt. Beat egg in small bowl and mix into the flour. Gradually mix in water. Knead dough for 3 to 5 minutes. Form dough into a ball. Cover dough with cellophane and put into fridge for at least 1 day. To roll dough: Take dough out of fridge and briefly knead. Roll dough break off or cut into small pieces. Use rolling pin to flatten dumpling skin. This recipe makes 30 to 40 medium dumpling skins or 60 to 80 small dumpling skins.
Rice Noodle Rolls In Big Tray Power Steamer  (Traditional Chinese Cooking)
 
03:34
I ate the most delicious rice noodle rolls. They were fluffy, light and delicious. Also known as cheung fun. The power steamer cooked the rice noodle rolls quickly.
Soy Sauce Tiger Prawns With Ginger And Garlic  (Master The Wok Hei)
 
02:40
This is a simple and delicious recipe for Stir Fry for Tiger Prawns. Turn the heat on high. Sear the aromatics like ginger and garlic. Add a few sauces like soy sauce, sesame oil and Chinese oyster sauce to lightly coat the prawns. The "wok hei" refers to the breath of energy produce at the point where food becomes seared to lock in the flavours. This wok hei energy is produced especially with carbon woks, which gives a smoky flavour to stir fry dishes, which include meats and vegetables. Recipe is below: Soy Sauce Tiger Prawns With Ginger And Garlic 6 or more large tiger prawns 3 tablespoons cooking oil 1 tablespoon chopped ginger 1 tablespoon chopped garlic 1 tablespoon light soy sauce 1 teaspoon sesame oil 1 tablespoon dark soy sauce 1 tablespoon Chinese oyster sauce 1/4 teaspoon Himalayan salt or other salt Remove shells from tiger prawns. Devein the prawns by slitting the back of the prawn and removing the vein. Preheat a wok or pan at medium heat. Add the chopped ginger and garlic. Stir fry briefly for 20 seconds. Turn heat setting to high. Add prawns and let sear for a few seconds then turn prawns over. Add light soy sauce, sesame oil, dark soy sauce and Chinese over sauce. Briefly stir fry the tiger prawns. Do not over cook. Add Himalayan salt just before serving. Enjoy!
Sesame Peanut Candy Cracker  (Chinese Street Food)  China Fast Food
 
03:07
Sesame Peanut Candy Cracker is a popular street food in Hoiping, China. Water and sugar is boiled. Then crushed peanuts and sesame is added. This mixture is then laid down on a layer of shredded coconut. It's then rolled flat with a carpenter's plaster tool. Then cut into individual crackers with a cleaver. This cooking demonstration was pretty impressive way to make this delicious candy cracker.
Best Chinese Chicken Wings  (Wok Stir Fry)   Chicken Wings With Black Bean Sauce
 
03:40
Ginger Garlic Chicken Wings With Black Bean Sauce. Easy and simple recipe to make delicious stir fry chicken wings. Infused with ginger and garlic for delicious flavours. Your family and friends will be impressed with these tasty chicken wings. Finger licking good chicken wings. Make lots of chicken wings for everyone! Recipe is below: Chinese Chicken Wings With Black Bean Sauce 2 lbs. chicken wings 1 tablespoon ginger and garlic pieces 3 tablespoons cooking oil 1 teaspoon sesame oil 1 tablespoon dark soy sauce 1 tablespoon Chinese oyster sauce 1 tablespoon black bean sauce (or fermented black beans) 1/2 cup sliced onions 1/2 cup sliced red peppers 1/2 cup sliced green peppers 1/2 cup sliced oranged peppers 1/2 to 1 teaspoon salt Wash chicken wings in cold water. Boil chicken wings for 5 minutes to remove blood and impurities. Rinse chicken wings in cold water and dry in a strainer. Preheat a wok and pan at medium heat. Add cooking oil. Then add ginger and garlic and briefly stir fry. Add chicken chicken wings and stir fry for 1 to 2 minutes. Add onions, red peppers, green peppers and orange peppers. The peppers add colour, so don't worry if you're missing one of the coloured peppers. Continue to stir fry to make sure vegetables reach the tenderness you like. Add sesame oil, dark soy sauce, Chinese oyster sauce and black bean sauce. You can use fermented black beans if you like. Stir fry to mix in ingredients. Add salt and do final stir fry. Serve on a nice plate. Enjoy!
Easy Ginger Garlic Shrimp Stir Fry  (Fast Chinese Cooking)  Cantonese Shrimp
 
02:12
Easy recipe for delicious Ginger Garlic Shrimp Stir Fry. These shrimp are delicious cooked with the shells on. The ginger and garlic with ingredients like soy sauce, sesame oil and Chinese oyster sauce are infused into the shrimp. These shrimp taste more delicious than any take-out. It's as tasty as the shrimp served in Chinese restaurants. Recipe is below: Ginger Garlic Shrimp Stir Fry 1 lb. (500 grams) large shrimp with shell in 3 tablespoons cooking oil 1 tablespoon chopped ginger 1 tablespoon chopped garlic 1/2 cup sliced green pepper 1/2 cup slice red pepper 1/2 sliced onions 1/2 cup sliced celery 1 teaspoon sesame oil 1 tablespoon light soy sauce 1 tablespoon Chinese oyster sauce 1/4 to 1/2 teaspoon Himalayan pink salt or other salt Rinse shrimp in cold water and pat dry with paper towel. You can take out the shrimp if you want by cutting along the back of the shrimp. Use a knife to lift out the vein. Preheat a wok or pan at medium heat. Add cooking oil. Then add ginger and garlic and briefly stir fry. Turn heat setting to high. Put shrimp and stir fry briefly. Add green pepper, red pepper, onions and celery and continue to stir fry. Add sesame oil, light soy sauce, Chinese oyster sauce and salt. Do not overcook the shrimp. Total time to cook the shrimp should be only between 2 and 3 minutes at the high heat setting. Serve the shrimp on a nice plate. enjoy!
Beef Chow Mein Canton Style  (Beef Noodle Wok Stir Fry)  Fast Chinese Cooking
 
05:02
Beef Chow Mein Canton Style. Fast and easy recipe for this beef noodle stir fry. Stir fry the beef and vegetables first. Add Canton noodles directly into wok and add water to soften the noodles. Add condiments and thicken sauce. The noodles are slightly chewy. You can cook longer for softer noodles. Recipe is below: Beef Chow Mein Canton Style 4 to 5 oz. sliced beef (strip loin or flank steak) 1 package Canton noodles 2 tablespoons cooking oil 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 cup sliced zucchini 1/2 cup sliced green pepper 1/2 cup sliced onions 1 teaspoon sesame oil 1 teaspoon salt 3 cups boiled water 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1 tablespoon cornstarch mixed in 1/3 cup water 1 tablespoon oyster flavoured sauce Preheat a pan at medium heat. Add cooking oil, then add ginger and garlic. Briefly stir fry for 20 seconds. Add beef and let sear for 20 seconds. Briefly stir fry until cooked to medium rare. Remove beef onto a bowl or plate to add back later. Add zucchini, green peppers and onions. Briefly stir fry. Add package of Canton noodles. Add 3 cups of boiled water directly into the pan. Stir fry noodles until the noodles have absorbed the water. Add light soy sauce and dark soy sauce. Add cornstarch solution to thicken sauce. Add beef and stir fry briefly. Noodles will be slightly chewy. Simmer noodles longer for softer noodles. Serve on a nice plate. Enjoy!
Chicken Noodle Soup Chinese Style  (Easy Chinese Soup Recipe)
 
03:07
Easy recipe for delicious Chicken Noodle Soup Chinese Soup. Make a simple delicious chicken broth. Add the properly cooked noodles. Add some fresh chicken and vegetables of your choice. Your family and friends will love eating this tasty Chicken Noodle Soup. So simple to make. Recipe is below: Chicken Noodle Soup Chinese Style For one serving: 3 to 4 oz. sliced chicken handful Chinese noodles broth infused with ginger, garlic and green onion 3 to 4 oz. sliced fresh chicken handful of broccoli 1 teaspoon sesame oil I made the chicken stock from the day before. I boiled a whole chicken with 2 thumb sized pieces of ginger, 6 whole cloves of garlic and 2 stalks of green onions. Add 1 to 2 tablespoons of salt. Boil chicken for 1/2 hour or more. You can use chicken bones to make the chicken broth. Even more simple, just add chicken soup base to make the broth. To boil the noodles, bring a pot of water to boil. Add 1 teaspoon salt so the noodles don't stick together. I use the Farkay brand of noodles but you can use any kind of Chinese soup noodles. Make sure you stir the noodles , especially at the start. These Farkay noodles only take 5 minutes to cook. Rinse the noodles in cold water and then put them in a serving bowl. Boil 2 to 3 cups chicken broth in a separate pot. Add the sliced chicken and broccoli and simmer briefly. Add the chicken, broccoli and broth to the noodles. Add the sesame oil just before serving. Enjoy!
Shanghai Noodles With Chicken Stir Fry   上海粗炒  (Fast Chinese Cooking In A Wok)
 
11:23
Shanghai Noodles With Chicken Stir Fry. 上海粗炒 Simple and delicious. Thick and chewy noodles stir fry with chicken and vegetables. The noodles smother with soy sauce, garlic, sesame oil, oyster flavored sauce and ginger. Recipe is below: Shanghai Noodles With Chicken Stir Fry 1 package Shanghai Noodles (600 grams) 3 to 4 oz. sliced chicken 1/2 carrot 1/2 onion 1/8 cabbage 3 tablespoons cooking oil 1/2 to 1 teaspoon salt 1/2 teaspoon sesame oil 1 teaspoon light soy sauce 1 to 2 tablespoon dark soy sauce 1 tablespoon oyster flavored sauce To marinate chicken, put in bowl and add 2 tablespoons cooking oil, 1/2 teaspoon salt, 1 teaspoon soy sauce and 1/2 teaspoon cornstarch. Mix well and put in the fridge for at least 3 hours or more. Slice carrots, onion and cabbage. Put Shanghai noodles in boiling water for 1 minute. Put noodles in cold running water and then strain the noodles. Preheat a pan or wok at medium heat. Put chicken in and stir fry until the chicken is half cooked. Put chicken aside in a plate or bowl. Put garlic and ginger in pan or wok and add carrot, onion and cabbage. Stir fry briefly. Add 1 tablespoon cooking oil if required. Add noodles and continue to stir fry. Add light and dark soy sauce, salt and sesame oil. Turn stove heat on high for 1 minute and stir fry until noodles are well coated with the ingredients. Turn stove heat back to medium or low to medium. Add oyster flavored sauce. Put the chicken back in. Do a final stir fry. Serve on a plate or bowl. Enjoy!
Best Asian Curry Recipe  咖哩鸡  (Wok Stir Fry)  Curry Chicken With Delicious Ginger Coconut Sauce
 
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Easy and delicious recipe for Asian Chicken Curry. 咖哩鸡Coconut milk is used in this easy recipe for extra flavour and texture. You will love eating this delicious curry coconut sauce. Your family and friends will be impressed with this recipe. Extra yummy when served over hot steaming rice. Correction: Although tumeric is known as "Yellow Ginger", it is not ginger as I thought. Tumeric belong to the Curcuma botanical group, which is part of the ginger family of herbs, the Zingiberaceae. Recipe is below: Chinese Chicken Curry With Coconut Milk 6 oz. sliced chicken 1 can coconut milk (398 ml) 3 tablespoon cooking oil 2 tablespoons sliced ginger 1/3 cup sliced onions 1 cup sliced celery 1 teaspoon sesame oil 1 teaspoon or less salt 1 cup sliced red pepper 1 cup leeks cut up 1 tablespoon light soy sauce 1 bay leaf 1/2 to 1 tablespoon tumeric 1/2 to 1 tablespoon curry powder 1/4 to 1 teaspoon Chinese 5 spice powder 1 /2 teaspoon or more dark soy sauce 1 tablespoon cornstarch in 1/3 cup water Slice chicken into bite size pieces. Cut and slice all the vegetables. Preheat a wok mor pan at medium heat. Add cooking oil and ginger, onions and celery. Stir fry briefly. Turn heat to high setting. Add chicken to sear and stir fry briefly everything. Add sesame oil and salt. Cook the chicken to 1/2 cooked and then remove onto a bowl. Put red peppers and leeks in and briefly stir fry. If you like more sauce, pour in 1 can of coconut milk. If you want just enough sauce to coat the chicken and vegetables, use only 1/2 can of coconut milk. Add bay leaf, tumeric , curry powder and Chinese 5 spice powder. Add light soy sauce. Add dark soy sauce to darken the sauce. When the coconut milk comes to a boil, add cornstarch mixture to thicken the sauce. Briefly simmer. Serve on a nice dish. I like to serve this chicken curry dish with hot steamed rice. Enjoy!
Chicken Noodle Soup Asian Style  (Easy Asian Soup Recipe)
 
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Easy and simple recipe for Chicken Noodle Soup Asian Style. You can use any kind of noodles for this recipe. The soup stock is easy to make and very tasty. I made this chicken noodle from the chicken that we had for dinner the night before. Once you make this chicken noodle soup, you will be eating it for breakfast, lunch or dinner. Recipe is below: Chicken Noodle Soup Asian Style (1 serving) 4 oz. cooked chicken 2 to 3 cups chicken stock Asian noodles of your choice 1/2 cup broccoli or other vegetable 1/3 cup sliced green onions 1 teaspoon sesame oil You can make the soup stock ahead of time. I made the chicken stock from boiling a chicken the night before. Add a thumb size piece of ginger, 6 whole cloves and 1 to 2 stalks green onions to the chicken stock. Boil chicken at least 1/2 an hour. Add salt to taste to the chicken stock. Let chicken stock cool overnight in fridge. Skim off fat and put chicken stock through a strainer if you like. Use the cooked chicken from the chicken the night before or you can use fresh chicken. Cut the broccoli into small pieces so they can be cooked quickly. To cook the noodles, bring some water to a boil in a pot. Add 1 teaspoon salt to water so the noodles won't stick together during cooking. Strain noodles and run under cold water to stop noodles from overcooking. Put one serving of noodles in a soup bowl. As the chicken stock is boiling, add the chicken and broccoli. add the chicken, brocolli and soup stock to the noodles. Garnish with the sliced green onions. Add a dash of sesame oil just before serving. Enjoy!
Chinese Chicken Wings Wok Stir Fry  (Secret Homemade Sauce)  Traditional Chinese Cooking
 
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Stir Fry Chicken Wings are delicious and easy to make. Salted lemons add a lot of intense flavor to this dish. I'll also so you how to make the Special Homemade Secret Chinese Cooking Sauce that really make this dish tasty. Recipe is below: Stir Fry Chicken Wings With Salted Lemons 1 lb. or more chicken wings 2 tbsp. cooking oil 2 tbsp. slivered ginger 2 tbsp. chopped garlic 1/2 tbsp. salt 1 teaspoon sesame oil 2 salted lemons or 2 tbsp. lemon juice 3 to 9 tbsp. Special Homemade Secret Sauce (or substitute 1 tbsp. light soy sauce, 1 tsp. dark cooking sauce and 1/2 tsp. chicken soup base) Bring a pot of water to a boil and then shut off heat. Put chicken wings in the water for 1 to 2 minutes to remove the blood and impurities. Strain chicken wings and allow to dry. Preheat a cooking pan at medium heat. Add cooking oil. Add ginger and garlic and stir fry for 20 seconds. Add chicken wings and stir fry briefly. Add salt and sesame oil. Stir fry briefly again. Add Special Homemade Secret Sauce and continue to stir fry. Add salted lemon and break up in the wok. If you like, you can cut up lemons before adding into wok. Do final stir. Serve chicken wings on a nice plate. Serve these tasty chicken wings with hot steamed rice. Enjoy! Recipe for my Special Homemade Secret Chinese Cooking Sauce is at the end of the video. When you make my special sauce, you can freeze any extra sauce that you don't use right away.
TOP 20 CHINESE FOOD BLOGS IN THE WORLD  (Chinese Cooking)  THANKS VIEWERS AND SUBSCRIBERS !!!!
 
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The Chinese Cooking Channel is awarded Top 20 Chinese Food Blogs And Websites In The World. I would like to thank all our viewers and subscribers for supporting our Chinese cooking channel called Chinese Cooking Channel. I would also like to thank everyone for your comments, questions and "likes" for my channel. Check out our channel for Chinese food recipes, cooking tips and food events. Happy cooking!!!!
Cooking Chinese Vegetables  (Chicken And Yu Choy Stir Fry) Wok Stir Fry Vegetables
 
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Wok Asian Cooking for Asian vegetables. Wok seared meats and vegetables are delicious. This is an easy recipe for wok seared Chicken And "Yu Choy" Chinese vegetables. Yu choy is also called "Chinese Flowering Cabbage". It is one of the sweetest tasting Chinese leafy vegetables. A really tasty dish to eat for lunch or dinner. You'll really like eating this tasty Chinese vegetable. Called "yu toi" in our Hoiping (Kaiping" dialect. Check out the easy recipe below: Chicken And Yu Choy Stir Fry 1 or more lbs. Chinese yu choy vegetable 5 oz. sliced chicken 2 tbsp. cooking oil 1 tsp. chopped ginger 1 tsp. chopped garlic 1 tsp. sesame oil 1/2 tsp. salt 1 to 2 tsp. soy sauce 1 tbsp. oyster flavoured sauce Wash and dry yu choy vegetables. Cut into 3 inch pieces. Marinate sliced chicken in 1 tbsp. cooking oil, 1/2 tsp. sesame oil, 1 tsp. light soy sauce and 1/4 tsp. salt. Put marinated chicken in fridge for at least 3 hours. To stir fry, preheat a wok or pan at medium heat. Put in ginger and garlic and stir fry for 20 seconds. Add chicken and let chicken sear. Add yu choy vegetables. Stir fry briefly. For more softer vegetables, boil vegetables for 3 to 5 minutes before stir fry. Add sesame oil, salt, sesame oil and oyster flavoured sauce. Stir fry until the vegetables are cooked the way you want. Serve on a nice plate. Enjoy!
Pork Noodles Chow Mein Take Out Recipe  (Party Size Serving)  Wok Stir Fry
 
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Pork And Vegetables Chow Mein Noodles is easy and simple to make to take to a party. Great for potluck dinners, where everyone brings food to be shared by everyone. This recipe can be made fast and easily to take to any celebration and gathering. The Canton noodles for this recipe can cooked easily. These chow mein noodles are delicious, so I really enjoy making and eating these delicious noodles. Recipe is below: Pork And Vegetables Take Out Recipe 1 package Canton noodles (16 oz. package) 6 oz. sliced pork 3 tablespoons cooking oil + 1 extra tablespoon cooking oil 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1/2 cup sliced celery 1/2 cup sliced onions 1/2 cup slivered carrots 3 cups sliced cabbage 2 cups Chinese cabbage 1 teaspoon salt and 1/2 teaspoon salt 1 teaspoon sesame oil 2 tablespoons light soy sauce 2 tablespoon oyster sauce 3 to 4 cups boiling water 1 tablespoon cornstarch mix in 1/4 cup water Slice pork into bit size pieces. Marinade pork if you like in 1/2 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sesame oil, 3 tablespoons cooking oil and 1 teaspoon cornstarch. Put pork in fridge for 2 to 3 hours, or even overnight. Cut vegetables such as onions, celery and carrots, cabbage and Chinese cabbage. You can use other kinds of vegetables that you like. Preheat a wok or pan at medium heat. Add cooking oil. Add chopped ginger and garlic and stir fry for 20 seconds. Add additional cooking oil, then add pork. Sear pork briefly and stir fry. Take off pork when it is half cooked and put on a plate. Add celery, onions, carrots and cabbage. Stir fry briefly. Add light soy sauce and oyster sauce. Don't overcook the vegetables if you are taking this dish to a party or dinner gathering. Add noodles. Right away add 3 to 4 cups of boiling water. Make sure water covers all the noodles. Add Chinese cabbage. Turn off the heat. If you are taking this dish to a party or gathering, do not overcook the noodles. With the heat off, add pork and mix in with noodles. Put the noodles into a large tinfoil serving tray or a metal serving tray. Cover the tray with tin foil. The noodles will remain hot for 1 hour, so it does not need to be reheated at the party or dinner gathering. Your friends and family will enjoy this dish. Even though my noodles was the largest dish at the party, it was the most eaten. Enjoy!
Chinese Curry Beef Brisket Stew  (Slow Cooker Recipe))  Traditional Chinese Cooking
 
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Curry Beef Brisket Chinese Style. Traditional Cantonese recipe using a slow cooker. The beef brisket is tender, with lots of flavor from the curry and other ingredients like ginger, garlic, star anise and Chinese five spice powder. The sauce is rich and tasty. Your friends and family will be impressed with this dish. Treat yourself to this dish. Recipe is below: Curry Beef Brisket In Slow Cooker 2 lbs. beef brisket 2 pieces ginger (about 2 tablespoons) 5 to 6 cloves garlic 2 to 3 onions cut 3 carrots cut 5 to 6 stalks celery cut 5 potatoes cut (Yukon gold potatoes) 3 tablespoons cooking oil 1 tablespoon sesame oil 4 cups boiling water 4 to 5 star anise 1 teaspoon to 3 tablespoons curry powder 1 teaspoon Chinese 5 spice powder 2 tablespoons light soy sauce 2 tablespoons oyster flavoured sauce 1 more teaspoon sesame oil 1 tablespoon brown sugar or other sugar 3 bay leaves 3 tablespoons cornstarch in 1/2 cup water mix 1/2 to 2 teaspoon salt Curry Beef Brisket In Slow Cooker Cut beef brisket into 2 or 3 large chunks. Put in boiling water for 10 to 15 minutes to get rid of some of the impurities and fat. Rinse beef brisket in cold water. Cut beef brisket into 1 inch chunks. Smash and cut the ginger and garlic. Cut onions into large pieces, cut carrots and celery into 2 inch length. Cut potatoes into chunks. Use Yukon gold potatoes because they won't crumble in stews. Preheat a wok or pan at medium heat. Add cooking oil. Add ginger and garlic and stir fry for 20 seconds. Add onions and stir fry briefly. Turn heat to high setting. Add beef brisket to sear and stir fry for 5 to 10 minutes. Add sesame oil during stir frying. Put beef brisket into slow cooker. Add boiling water. Turn slow cooker heat setting to high to cook for 3 to 4 hours. Low setting cooking time is about 4 to 6 hours, or more depending on the toughness of the meat. Add carrots and celery into slow cooker. Put in star anise, curry, Chinese 5 spice powder, light soy sauce, oyster flavoured sauce and bay leaves. Briefly stir everything and cover with a lid. Cook for 1 1/2 hours at high heat settin, then add potatoes. In the last half hour, mix in cornstarch solution to thicken the sauce. Serve with steamed rice if you like. Enjoy!
Cooking Chinese Stew In Slow Cooker  (Oxtail Stew)  Traditional Chinese Cooking
 
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Delicious and tender Oxtail Stew Chinese Style. Using a slow cooker makes this recipe extra tender and flavorful. Oxtail Stew Chinese Style uses traditional Chinese ingredients such as ginger, fermented black beans and Chinese lemon peel. Add a few vegetables to make this special traditional Chinese recipe even more delicious and tasty. You can make this recipe in a regular pot if you like. Recipe is below: Oxtail Stew Chinese Style 5 lbs. of oxtail 2 to 3 carrots cut in chunky pieces 6 stalks celery cut in large pieces 1 medium onion chopped 3 potatoes cut in chunks 2 slices ginger 2 to 5 garlic cloves 1 tablespoon fermented black beans 1 to 2 teaspoons salt 2 tablespoons brown sugar 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1 teaspoon sesame oil 2 to 3 pieces Chinese lemon peel (optional) 2 liters boiling water 6 tablespoons cornstarch mixed in 1 1/2 cups water Boil oxtail in boiling water for 5 minutes. Rinse in cold water. Put oxtail in the slow cooker. Cut carrots, celery and onions in large pieces and put in slow cooker. Add ginger, garlic, fermented black beans and Chinese lemon peel. Add 1 liter of boiling water into slow cooker. Cover with lid and set heating to high for 2 hours. At 2 hour mark, skim off any excess oil from the surface. Add salt, light soy sauce, dark soy sauce and sesame oil. Add 1/2 liter boiling water if required. Turn heat setting to low heat at this time. Cover with lid and continue cooking for 2 to 3 more hours at the low heat setting. Peel and cut potatoes into chunks. Add potatoes to the slow cooker in the last hour or two, depending on how tender you want the potatoes. In the last hour, add cornstarch slowly into the stew. Add as much as you need to thicken the sauce. Cover with the lid to finish cooking in the last hour. Serve oxtail stew in a bowl or a deep dish. Enjoy!
Chinese Beef Steak And Mushroom Wok Stir Fry  (Traditional Chinese Cooking)
 
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This is a fast and easy recipe for Beef Steak Stir Fry Cantonese Style. You can use any kind of steak. Delicious over rice. The garlic and ginger really brings out the flavour of the beef. Recipe is below: Beef Steak Stir Fry Cantonese Style 6 to 8 oz. beef steak 1/2 cup sliced onions 1/2 cup sliced mushrooms 1/3 cup chopped green onions 1 tablespoon chopped garlic and ginger 5 tablespoons cooking oil 1 teaspoon cornstarch 2 teaspoon soy sauce 1 teaspoon sesame oil 1/2 teaspoon salt 1/4 cup water 1 tablespoon oyster sauce 2 tablespoons ketchup or tomato sauce Cut beef steak into cubes, about 3/4 inch in diameter. Put steak in bowl and add 1 teaspoon cornstarch, 3 tablespoons cornstarch and 1 teaspoon soy sauce. Mix well and put in fridge for at least 6 hours. To stir fry, preheat pan or wok at medium heat. Put beef steak into wok and ad 1 tablespoon garlic and ginger. Stir fry for 2 minutes. Add 1/2 onions and 1/2 cup mushrooms. Stir fry for 2 minutes. Add 1 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 cup water, 1 tablespoon oyster sauce and 2 tablespoons ketchup. Stir fry another minute or 2, or longer until beef steak is cooked. Add green onions and mix in just before serving. Serve over hot steamed rice. Enjoy!
Ginger Garlic Prawns Cantonese Style   (Fast Chinese Cooking)
 
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Tiger Prawn Stir Fry Cantonese Style is delicious and full of flavour. You can taste the ginger, garlic and black beans. Easy and fast to make this tasty dish. Recipe is below: Tiger Prawn Stir Fry Cantonese Style 12 tiger prawns 1 tablespoon sliced ginger 1 tablespoon chopped garlic 1 teaspoon fermented black beans 1 cup sliced onions 1/2 cup slivered green onions 2 tablespoons cooking oil 1/4 teaspoon salt Peel shells off the prawns. To devein prawns make a slit lengthwise on the back. Use small pointed knife to life vein which is a narrow black line. Rinse prawns in cold water and drain. Heat pan at medium heat and add cooking oil. Put ginger, garlic and fermented black beans in pan and stir fry for 15 seconds. Add prawns into pan. Add salt. Stir fry for 30 seconds. Add onions and green onions to pan and stir fry for a final few seconds. Don't overcook prawns. Serve on a nice plate. Enjoy!
Homemade Noodles From Scratch  ((Pork Noodles Stir Fry)  手擀面  How To Make Handmade Noodles
 
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Learn how to make Chinese noodles from scratch. 手擀面 How to make homemade noodles for Chinese Noodles Stir Fry. Easy and simple recipe to make handmade homemade noodles. These noodles are chewy and yummy. Recipe is below: Homemade Chinese Noodle Stir Fry With Pork To make noodles: 2 cups all purpose flour 1 cup water 1 teaspoon salt Add salt to flour and mix well with a wisk. Add water a little at a time. Mix floutr with water using handle of a wooden spoon. Knead the dough for 10 minutes. Cover with cellophane and let dough stand for 30 minutes. Then knead briefly and roll out. Cut dough into 3 pieces. Use rolling pin to flatten each piece of dough. Dust dough with flour to prevent sticking. Dust surface of dough and roll both sides towards the middle. Cut off the rough edge of both ends. Cut flour into individual strands about 1/4 inch wide or thinner. Shake out strands of noodles and dust with flour so they don't stick together. In a pot, boil some water. Add 1 teaspoon salt and 1 tablespoon cooking oil into water. Boil noodles for 1 1/2 to 2 minutes. Put noodles in a strainer and rinse under cold water. Set noodles aside. Sir Fry Noodles 4 oz. minced or ground pork 1 teaspoon chopped garlic 1/2 teaspoon chopped ginger 1/2 teaspoon salt 1/2 teaspoon sesame oil 1 tablespoon dark soy sauce 1 teaspoon light soy sauce 1 teaspoon oyster flavored sauce Preheat a wok or pan at medium heat. Add garlic and ginger. Stir fry briefly. Add pork or meat of your choice. Add salt and sesame oil and briefly stir fry. Add noodles, dark soy sauce, light soy sauce and oyster flavor sauce. Stir fry briefly and serve noodles on a nice plate. Enjoy!
Chicken Chop Suey With Cashew Nuts   (Best Chinese Stir Fry)  Better Than Take Out Recipe
 
05:07
Simple and delicious recipe for Chicken Chop Suey With Cashew Nuts. For chop suey, you can use whatever vegetables are handy. Add some sliced chicken for this recipe. Stir fry everything for a fast and delicious dish. Impress your family and friends when you make this Chicken Chop Suey recipe. Recipe is below: Chicken Chop Suey With Cashew Nuts 4 to 6 oz. sliced chicken 3 tablespoons cooking oil + 2 tablespoons cooking oil 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1/3 cup diced onions 1/3 cup diced celery 1/2 to 1 teaspoon salt 1 cup sliced zuccini 1 cup chopped broccoli 1/2 cup diced green pepper 1/2 cup diced red pepper 1 teaspoon sesame oil 1 tablespoon light soy sauce 1 tablespoon Chinese oyster sauce 1/4 to 1/2 cup water 1 tablespoon cornstarch mixed in 1/3 cup water 1/4 to 1/2 cup cashew nuts Preheat a wok at medium heat. Add 3 tablespoons cooking oil. Add ginger and garlic. Stir fry briefly. Add onions and celery, briefly stir fry and then move to the edge of the wok or pan. Add chicken and sear for a few seconds. Add salt. Stir fry until chicken is half way cooked and remove onto a plate or bowl. Add 2 tablespoons cooking oil. Add zucchini and broccoli and stir fry briefly. Add green pepper and red pepper. Add sesame oil, light soy sauce and oyster sauce. Add water. Stir fry vegetables briefly. until water is boiling. Add back chicken and the other ingredients. Add cornstarch solution and stir until sauce is thickened. Add cashew nuts. Do final stir fry. Serve on a nice plate. If you like, sprinkle cashew nuts on top without stir frying. Serve with steaming hot rice if you like. Enjoy!
China Street Food  (What Is It?)  Hoiping Near Toisan
 
01:23
What is it? Chinese Street Food. I discover Chinese maltose candy. I know what the ingredients are. Looking for the recipe for this unique candy.
Chinese Roast Chicken  (Soy Sauce Brine)  Delicious Asian Chicken Recipe
 
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Roast Soy Sauce Chicken is an easy Chinese cooking recipe. The chicken is tender, delicious and packed with flavor. It's full of flavor because the chicken has been soaked in a soy sauce infused brine, with ingredients like star anise and cumin seeds. You'll make this recipe again and again. Recipe is below: Roast Soy Sauce Chicken 1 roasting chicken 1 cup light soy sauce 1/4 cup dark soy sauce 1/2 cup brown sugar 6 star anise 2 pieces ginger 1 tablespoon cumin seeds 2 tablespoons cooking oil 10 cups water To make the brine, bring 10 cups of water to boil in a pot. Add light soy sauce, dark soy sauce, brown sugar, star anise, ginger and cumin seeds. Cover with a lid and let brine simmer for 10 to 15 minutes. Let brine cool off for 1 hour. Wash chicken inside and out in cold water. Put chicken in brine and soak for 3 to 4 hours. Then hang the chicken with a metal hook or use string. Hang the chicken at room temperature for at least 3 hours. For a crisper chicken, put chicken in the fridge overnight. To cook the chicken, preheat the oven at 420 degrees. Cook chicken for 20 minutes at 420 degrees. Finish cooking the chicken for 40 minutes at 375 degrees. This is cooking time for a smaller chicken. For a larger chicken, add additional cooking time. Let chicken cool for 15 minutes before cutting. Enjoy!
Chicken Rice Cake Noodles Stir Fry    炒年糕    (Nian Gao)  Chinese New Year Recipe
 
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Rice Cake Noodle With Chicken is a delicious dish to serve during Chinese New Year. Rice Cake is called "Nian Gao" in Chinese. "Nian Gao|" sounds like "High Year" in Chinese, so eating it during Chinese New Year is supposed to bring good luck for the entire year. Rice cake is cooked in different ways. Stir fry rice cake is chewy and delicious. You will impress your family and friends when you make this dish- not only during Chinese New Year but also anytime of the year. Recipe is below: 2 cups fresh rice cakes 4 to 6 oz. sliced chicken 5 tablespoons cooking oil + 3 tablespoons cooking oil 1 tablespoon sliced ginger 1/2 cup sliced celery 1/2 cup sliced onions 1 teaspoon sesame oil 1 tablespoon light soy sauce 2 tablespoon dark soy sauce 3 to 6 tablespoons water 1/2 sliced orange peppers 1/2 cup sliced red peppers 1/2 teaspoon salt 1 cup sliced green onions Put fresh rice cakes in large bowl. Boil water and pour over rice cakes and let soak for 1 minute. Stir the rice cakes so they don't stick together. For less chewy, boil the rice cakes in boiling water for 1 minute. Rinse the rice cakes in cold water. Preheat a wok or pan at medium heat. Add 5 tablespoons of cooking oil. The extra oil will help coat the rice cakes later. Add ginger and briefly stir fry. Add celery, onions and chicken and let let sear briefly. Stir fry until chicken is cooked about half way. Remove onto a plate. Turn heat setting to high. Add 3 tablespoons cooking oil. Add rice cakes and let sear briefly. Stir fry briefly. Add sesame oil, light soy sauce and Chinese Oyster sauce. Add a splash of water (3 to 6 tablespoons water). Add back the chicken, celery and onions. Add the orange peppers and the red peppers. Add salt to taste. Do a final stir fry. Add sliced green onions and mix in just before serving. Serve on a nice plate or in a nice shallow bowl. Enjoy!
How To Make Hainanese Chicken Rice  (Famous Chinese Chicken Recipe)  Traditional Chinese Cooking
 
05:26
How To Make Hainanese Chicken Rice. Simple and delicious Chinese Chicken Recipe. Secret to making tender moist chicken. Pandan leaves give the rice lots of sweet taste and fragrant smell. I also show you how to make the delicious ginger and green onion topping, which you can cook in the rice, or serve on the side. Your family and riends will enjoy this recipe every time you make it. This is a famous Chinese Chicken Recipe from Hainan in southern China. This Chinese chicken dish is famous in Singapore, Malaysia and throughout the world. Recipe is below: Hainanese Chicken And Rice With Ginger And Green Onion Topping To make chicken: 1 whole chicken 3 pandan leaves 3 pieces ginger 6 cloves garlic 2 stalks green onions 2 tablespoons salt Rub salt all over the chicken. Be sure to put some salt in the cavity of the chicken. Wash chicken with cold water. Rinse chicken thoroughly with cold water. Parboil chicken in boiling water for 5 minutes to get rid of dirt and impurities. Bring a big pot of water to a boil. Put chicken in the pot with the ginger, garlic, green onion stalks and salt. Cover with a lid and simmer at low to medium heat for 30 minutes. Shut off heat and remove 3 cups of chicken stock for cooking the rice. With the heat off, cover the pot with the lid for 30 minutes. When time is up, remove chicken and let it cool off for at least 15 minutes before cutting. You can also put the chicken in ice water for 20 minutes to cool the chicken. You will get a jelly like skin surface on the chicken if you put it in ice water. You can cut the chicken with the bone in, or strip the chicken meat off so it is boneless for serving. To make the ginger and green onion topping: 1 1/2 cups minced or chopper ginger 1 1/2 cups chopped green onions 1 tablespoon cooking oil 1 teaspoon sesame oil 1/2 to 1 teaspoon salt Preheat a pan at medium heat. Add cooking oil. Add ginger and briefly stir fry. Add salt and sesame oil. Add green onions and finish stir frying. For more flavour, you can add a piece of skin from the chicken neck to stir fry with the ginger and green onions. Put the ginger and green onion topping in a bowl. To make rice: Clean 3 cups of rice in cold water. Put rice in rice cooker. Add 3 cups chicken brother. I rinse 3 pandan leaves in cold water. Twist the leaves and put in the rice cooker. Pandan leaves give the rice a sweet taste and fragrant smell. |You can also add 1/2 a cup or more of of the ginger and green onion topping to cook in the rice. Serve: Cut the whole chicken up to serve in a central plate or cut into individual portions to serve on dinner plates. For individual servings, put a few pieces of chicken on the plate, put some ginger and green onion topping on the chicken or serve on the side. Be sure to bring your appetite because you will enjoy eating lots of ths Hainanese chicken and rice. Enjoy!
Chinese Curry Chicken And Potatoes  (Wok Stir Fry)  Traditional Chinese Cooking
 
05:38
This is a simple and delicious recipe for Curry Chicken And Potatoes Stir Fry. This is a typical recipe served in North American Restaurants and Take-Out. Similar to the curry recipes previously served in my grandfather's and dad's restaurant. The potatoes will be infused with the flavours of the curry and other ingredients. Recipe is below: Curry Chicken And Potatoes Stir Fry 5 to 6 sliced chicken (chicken thigh) 5 medium potatoes (Yukon gold potatoes) 1 tablespoon chopped ginger 1 tablespoon chopped garlic 3 tablespoon cooking oil 1 teaspoon sesame oil 1 teaspoon salt 2 cups water 2 tablespoons light soy sauce 1 tablespoon oyster flavoured sauce 1 cup sliced red and green peppers 1 to 2 tablespoons curry powder 1 tablespoon dark soy sauce 2 tablespoons cornstarch and 1/2 cup water mix Slice chicken into bit size pieces. I like to use chicken thighs. Remove skin from potato if you like. Slice potatoes in 1/4 inch slices. Put potato slices in boiling water for 8 to 10 minutes, depending on the type of potato that you use. Put potatoes in strainer and rinse with cold water. Preheat a wok or pan at medium heat. Add cooking oil and ginger and garlic. Stir fry for 20 seconds. Turn heat setting to high. Add chicken and let sear for a few seconds. Add sesame oil and salt. Continue to stir fry briefly. Add potatoes and continue to stir fry. Add water, light soy sauce and oyster flavoured sauce. Add 1 cup red and green peppers. Add curry powder. Stir fry briefly, then turn heat setting to medium. Thicken sauce with cornstarch water mix. Add dark soy sauce if you prefer a darker sauce. Check to see if potatoes are cooked to the texture that you like. Simmer longer if not. Serve over hot steamed rice if you like. Enjoy!
Street Food Biscuit Famous In Xi'an, China  (Chinese Street Food)  Street Eats
 
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Famous Biscuit in Xi'an, China. Crispy and crunch on the outside. Soft and chewy on the inside. This tasty biscuit comes in sweet or salty flavour. This is a delicious street food found in the Muslim Quarters in Xi'an, China. Still cooked the traditional way with a coal fired oven. Enjoy!
Stir Fry Bamboo Shoots With Pork (Wok Cooking)  Traditional Chinese Cooking
 
08:09
Bamboo Shoots Stir Fry With Pork And Vegetables. Bamboo shoots are crunchy and is delicious in a stir fry with pork, beef or chicken. Add some crunchy vegetables like onions and celery. Bamboo shoots are only in season in the springtime, so make you get some for a tasty stir fry. The rest of the year, you can use the bamboo shoots in a can. Recipe is below: Stir Fry Bamboo Shoots With Pork 2 fresh bamboo shoots or 1 can bamboo shoots 1/2 cup sliced onions 1 cup sliced celery 4 oz. sliced pork 1 tablespoon cooking oil 1 teaspoon sliced gingwer 1 teaspoon chopped garlic 1 and 1/4 teaspoon salt 1/2 teaspoon sesame oil 1/2 teaspoon light soy sauce 1 tablespoon oyster sauce 1 tablespoon brown sugar (or regular sugar) 1/4 cup chopped green onions (optional) If using fresh bamboo shoots, cut and remove the outer layers. Cut bamboo shoot in half. Cut off hard surface. Hard bottom layer should be removed. Slice bamboo shoots into 1 inch slices. In a pot of boiling water, add 1/2 teaspoon salt. Boil bamboo shoots for 15 minutes. Drain and rinse with cold water. For salty pork, sprinkle 1/4 teaspoon salt on pork and mix well. Cover and put in fridge overnight. Slice onion and celery. Slice ginger and chop garlic just before stir fry. Heat a wok at medium heat and add 1 tablespoon cooking oil. Add onions and celery. Briefly stir fry. Add pork to wok and briefly sear. Add ginger and garlic and mix in. Add 1/2 teaspoon salt, sesame oil, light soy sauce. Continue to stir fry. Turn heat to high temperature. Add bamboo shoots and stir fry for 1 to 1 1/2 minutes. Add oyster flavoured sauce and stir fry. Turn heat to medium and add brown sugar. Do final stir fry. Optional: top with green onions just just before serving. Serve on a nice plate. Enjoy!
Chicken Stir Fry With Veggies In A Potato Bird's Nest  (Chicken Chop Suey In A Potato Basket)
 
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Chicken Chop Suey Stir Fry served on a beautiful potato bird's nest. I'll show you how easy it is to make a Bird's Nest out of finely chopped up shoestring potatoes. The chicken, mushrooms, green pepper and broccoli are seared with lots of "wok hei". You will learn how to make a delicious recipe using a carbon steel wok. Your family and friends will be really impressed when you serve this dish. Recipe is below: Chicken Chop Suey In A Potato Bird's Nest 2 to 3 Russet potatoes 2 chicken breast 3 tablespoons + 2 more tablespoons cooking oil 1/2 liter or more cooking oil for deep frying 1/3 cup sliced carrots 1 teaspoon sesame oil 1 teaspoon or less salt 1 cup chopped mushrooms 1 cup sliced green pepper 2 cups broccoli cut up 1 tablespoon light soy sauce 1 tablespoon Chinese oyster sauce 1 tablespoon cornstarch in 1/3 cup water Cut chicken into 1 inch chunks. Marinade chicken with 1/2 teaspoon light soy sauce, 1 tablespoon light soy sauce, 1 tablespoon cornstarch and 3 to 4 tablespoons cooking oil. Mix all the ingredients. Marinade chicken for at least 1 hour or overnight for maximum tenderness. Cut mushrooms i n half only. Cut green pepper into bite size pieces.Cut broccoli in half or in quarter size. You can whatever vegetables that you like. To make potato bird's nest, cut the skin off of 3 medium size Russet potatoes. Russet is a good potato for deep frying. Cut potatoes into thin shoestring potatoes. Put cooking oil in a pot and bring heat of oil to 375 F degrees. You need a wire mesh basket to put the potatoes to form a nest. A metal strainer works for this. Deep fry the potato bird's nest 2 time for 2 to 3 minutes each time. Use a spatula or utensil to hold down the potato bird's nest the first time. The second time, the potato bird's nest should hold together by it self. After 2nd cooking, put the potato bird's nest on a plate with napkins to soak up the oil. Take off the napkins. For the chicken chop suey, preheat a wok at medium heat. Add ginger and carrots and briefly stir fry. Turn heat setting to high. Add chicken and sear for 30 seconds. Then stir fry until the chicken is cooked half way. Remove onto a plate. Put more cooking oil in the wok. Add mushrooms, green pepper and
Cantonese Noodle Stir Fry (Fast Chinese Cooking)  Chicken Chow Mein Wok Stir Fry
 
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Easy and simple Chicken chow Mein Canton Style. Tasty an delicious noodles. Stir fry some vegetables. Add noodles and water with some Chinese sauces. You will impress your friends and family with this easy recipe for tasty and yummy noodles. Especially delicious as a side dish. Recipe is below: Chicken Chow Mein Canton Style 8 oz. Canton dry noodles 5 to 6 oz. sliced chicken thigh 3 tablespoons cooking oil 1 tablespoon chopped ginger 1 tablespoon chopped ginger 1 tablespoon sesame oil 1 cup sliced celery 1/2 cup sliced red pepper 1/2 cup sliced green pepper 1 cup green onions 3 cups water 1 tablespoon oyster flavoured sauce 1 tablespoon light soy sauce 1 teaspoon salt 1 tablespoon cornstarch mixed in 1/3 cup water Preheat a wok or pan at medium heat. Put 2 tablespoons cooking oil, then add ginger and garlic. Fly stir fry for 20 seconds. Add celery and onions and briefly stir fry. Turn heat to high setting. Add chicken, sesame oil and continue to stir fry. Remove chicken when 3/4 cooked and put on a plate. Stir fry red and green peppers briefly. Add Canton dry noodles directly into wok or pan. Add 3 cups boiling water. Briefly stir fry to make sure all noodles are soaked in the water. Stir fry for a few minutes or until noodles are right texture for you. Stir in cornstarch solution to thicken sauce. Add oyster flavoured sauce, soy sauce and salt. Do final stir fry. Mix in green onions just before serving. Enjoy!