Things you need to start Chinese cuisine

Wanna start Chinese cooking but you do not know where to start? I'll tell you what you will need to buy to get into it.

Basical things and ingredients you'll need:
-A wok (this is nooooot really absolutely necessary but it is useful  if you want to do good batches.)
-Light soy sauce (You will need this sauce almost in every Chinese recipes, at impossibility to find, you can use Kikoman soy sauce, but it is not the best.)
-Dark soy sauce (Awesome for marinades and seasonings!)
-Potato starch (use as thickener and meat protection against hight heat.)
-Shaoxing wine (use always to marinate your meat. If you can not find, use any cheap light white wine.)
-Ginger (A base flavour to stir fries. Don't use to much because it has a strong flavour.)
-Garlic (Be sure to always have it in the fridge because you will use it often.)
-Sesame oil (aka: the final touch, use to add a nutty taste, use one drop at time!)
-White rice (Yes, I am talking about the regular white rice, you need to rince it 6 times and use 1 cup x 1 cup of water.)

Orange chicken陳皮雞

陳皮雞
Chénpí jī
Orange Chicken

The ''Orange chicken'' is a meal originated from the Hunan province, in Southern China. The meal include many tastes: salty, spicy, sweet, sour, and bitter which come from the orange peel. The meal is often deep fried and breaded, but I felt like not. Here is my version of the popular Orange chicken. Enjot my recipe!

Servings: 2

INGREDIENTS:

Marinade

-2 Chicken breast, in thin slices

-1 tbs light soy sauce

-1 tbs shaoxing wine

-1 1/2 tbs baking powder (optional, but usefull)

-2 tbs potato starch (Add after 40 minute marinating)

||||Mix all

-1 red bell pepper in cubes
-1/2 green bell pepper in cubes
-2-4 thai chilies, chopped (be carefull, they are pretty hot)
-1 ts crused sichuan pepper corn (optional, you can use black pepper
too)
-1/3 of the orange peel that is used for the sauce, in thin slices
-1 onion, in cubes
-2 cloves of garlic, chopped
-1 tbs chopped fresh ginger
-Sesame oil (Optional)
-Coking oil

Sauce
-1 ts dark soy sauce
-2 tbs light soy sauce
-Juice of an orange (you can add a bit of lemon if you want)
-1 ts shaoxing wine
-1 ts red chili oil (Optional, you can add a bit more thai chili inistead)
-1 1/2 ts potato starch
(give a good stir before adding it)

Fry the garlic, peppercorn, ginger, and orange peel in a wok or a pan.
When the garlic turns translucent, add the chicken. (If it turns dry, add a
bit of water).
When almost cooked, add the bell peppers, the onion, the chilies, and cook
until the meat is well cooked.
Add the sauce and stir until thickened. Add a very small drop of sesame
oil if you want.
Garnish of sesame seeds, or green onions and enjoy!

How to make restaurant style chinese stir-fies

Hello everyone. My blog is about homemade cooking so do not expect it to looks like in restaurants. But I can tell you how to make it!

All chinese food lovers loves the meat in chinese restaurant, but why does their meat turns up so tender, oil-y and juicy? I'll tell you!

First of all, what makes it as spongy is the thin meat slice and.... baking powder! What makes the meat so juicy and oil-y is the potato starch (or cornstarch if you can't find it)

So I'll tell you how to proceed!

Your meat must be half-frozen so you can cut thin slices easily.
After your meat is cut, leave it in room temperature water for about 30 minutes.
Once you've done it, marinate it in Chinese cooking wine, dark soy sauce and a bit of vinegar ( remove the excess liquid after ). Add potato starch and mix ( if all the meat can stick together it means it's enought ). Add baking powder ( don't be shy, add plenty of it ), mix, and add more baking again ).
Let it marinate for 40-100 minutes.

When you cook it. Put alot of oil (less time it takes for the meat to cook is the best). When cooked, set aside and add when your vegetables are cooked!

So guys, this is the secret of most chinese restaurants! :)

Mapo Tofu麻婆豆腐

麻婆豆腐

Má pó dòufu

Ma Po Tofu
Hey, I got internet, and I moved in another city, with a bigger variety of exotic products! This time, I
wanted to teach you a bit of Sichuan cooking. This is how we make a traditional Mapo tofu!

2-3 servings

Here are the ingredients:

-150g-200g of ground pork
-1 pack of tofu
-4 tbs of Black Beans In Chili Oil
-6 tbs of Dou Ban Jian (Chili and bean sauce)
-7 tbs of water
-1/2 onion strips
-salt and pepper
-2 spring onion in small pieces
-cooking oil
-chili oil
-1/2 egg (to mix with pork)
-3 cloves of garlic

Brown the onions and the garlic. Add the pork.

When half-cooked, add the sauce, the beans, and the chili oil to taste. Cover and simmer at mid-low heat for minutes

When everything is well cooked, add water and more sauce if needed (Depending on your preference, if you like it more dry or more saucy)

When well cooked, add the tofu and simmer again for 3 minutes.

Season and serve with some spring onions on the top!

Bap Xao

炒玉米

Chǎo yùmǐ

Bắp Xào
Hi guys longtime no see. Last time I wanted to eat street food, so I cooked vietnamese Bap Xao. It is very simple but it's so tasty. There is many variation but I'll go with the most popular one.

Ingredients:

- 3 cup frozen extra sweet corn

- 4 green onions, cut into thin rings

- 3cup of chopped of pre-cooked shrimps

- 2 table spoon of white sugar

- 1 1/2 tea spoon of salt

- 2 1/2 table spoon of golden butter

black pepper

sriracha sauce 

Melt the butter and add the shrimps and the corn until well cooked.

Add the sugar, the salt and black pepper to your taste, then add the green onion.

Cook a few more minute. And serve with some sriracha sauce

Vegetables and pork in vietnamese style sauce越南醬蔬菜和豬肉

越南醬蔬菜和豬肉

Yuènán jiàng shūcài hé zhūròu

Vegetables and pork in vietnamese style sauce
Hi guys, longtime no see. I had some problems so I couldn't make many recipes these days. This recipe is my creation. I tried it one time, then made it another time to make some ameliorations...

I did not really count the ingredients so I'll approximately write the ingredients.

- 3 boneless pork chops, in thin slices

- Around 5 cm of a daikon (asian radish) cut in thin triangles

-2 celery branches, and the leaves

-2 small onions in cubes

- A hand of cherry tomatoes, in halfs

- 1/1 green bell pepper in slices

- 4 cloves of garlic in slices

- A hand of bean sprouts

-Vegetable oil

- a slash of water

marinate for meat (soy sauce, potato starch, pepper)

sauce:

- 1 1/2 tb of fish sauce (or 2 if you like it strong)

- 1 tb of oyster sauce

- 1 tb sugar (or more depending on your fish sauce brand)

- 1 ts of potatoe starch

In a oiled wok, cook the pork along to garlic, until half cooked.

Add a slash of water and the onion.

When te meat is almost cooked, add the celery, the daikon, and the green bell pepper.

When everything is well cooked, add the sprouts, the tomatoes, and the starch. Stir until thicken. And its done.

What to do wth leftovers

Cooled white rice turn too bad when heated to be ate by it's own. But what to do with leftover rice then? Happily there is something nice to do with this: Fried Rice!

Once rice is cooled down, it's the best time to make fried rice.

Fried rice is the ''awesomest'' meal to use leftovers like Char Siu, three cups chicken, sausages. Well, everything turns out good when mixed with rice!