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Chinese Food Menu Dishes Recipes - Yahoo Recipe Search
YummlyRecipe by Susan Jung These recipes are for chicken dishes that I loved as a child. They are not sophisticated, but they are delicious and easy to make. The first I've been trying for many years to reproduce from taste memory while the second is something I make as comfort food. When I was growing up in California, my family belonged to an association made up of people who hailed from the same village in China that my grandfather was from. Twice a year, everyone would gather in our Los Angeles Chinatown village hall to eat, drink and socialise (and the grandmothers would try to matchmake their grandchildren, which was embarrassing). The menu was always the same: chow mein, which my father made (and continues to do so) and delicious fried chicken cooked by one of the older "uncles". He made everyone (including my father) leave the kitchen when he was mixing the batter so we never figured out how he made it so good. I've been trying for years to reproduce it, and this is very close, although not as oily as his version. The batter is firm and crunchy, even when cold - not crisp and delicate like tempura. I make the coating in large batches and store it in an airtight container. Every time you use it, give the container a good shake, to remix the ingredients and add water (or other liquids) as needed. Because the marinade has soy sauce, the batter looks very dark and, when cooked, can look burnt, even if it's not. I fry the chicken at a lower temperature than I would normally, so the batter doesn't brown as much, then I increase the heat for the brief second frying, to crisp up the coating.Food NetworkThis vegetable curry isn’t just vegetarian — t’s vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.Food52I grew up avoiding the Szechuan dishes on the menu of the local Chinese restaurant because they had the red "spicy" star next to them. And then as a young adult when I preferred the spicier dishes I was mightily impressed by this so called Szechuan peppercorn that could make dishes that not only made one sweat but numbed the tongue. And then about 10 years ago the owner of one of those Chinese restaurants told me that there was more than one kind of pepper used in most Szechuan dishes and the one actually named Szechuan or Szechwan or Sichuan after the province in Southwest China was actually not a pepper related to either the black and white peppercorn family or the capsicum pepper family. And it wasn't hot...it wouldn't make you sweat but it was responsible for the tongue tingling part. And thus began my minor food addiction with Szechuan pepper. I sprinkle it on lots of things potato chips, pizza, eggs and bacon, soups, salads. If I see it creatively used on a menu I'll usually order the dish even when I know there are better dishes available. I have a peppermill filled with just it, one with it blended with 2 other peppers and one with it blended with sea salt. If you get a good dose of it the sensation to me isn't one of being numb but more like the constant tingling that happens when the novocaine wears off from the dentist office. The only other similar experience I've had in the plant and animal kingdom was when I chewed the leaves of the Coca plant as pointed out by our guide when hiking in the Andes. There must be a few other addicts out there as I often see it now listed on European menus when 10 years ago that wasn't the case. It has a pleasant citrus aroma that fills your kitchen if toasted in a skillet. You can try it out immediately by sprinkling a pinch or two on your favorite microwave popcorn but I'll send along a recipe for "homemade popcorn" and for an oil that you can pour on popcorn, fish, chicken, veggies etc. to get a quick "buzz" (Look for the ones with the most red or pink color and it's the hulls you want...not the seed)Food NetworkP.F. Chang’s China Bistro isn’t known as a traditional Chinese restaurant, but its most popular dish draws from it: The nationwide chain’s best-selling Chang’s Chicken Lettuce Wraps first appeared on menus at The Mandarin, a legendary San Francisco restaurant that aimed to introduce traditional Chinese cuisine to the U.S., in the 1970s. When The Mandarin owner’s son, Philip Chiang, cofounded P.F. Chang’s in 1993, he knew he wanted to put the popular wraps on his menu with the same do-it-yourself twist: Diners get the chicken and rice noodles separate from the lettuce leaves so they can wrap them up themselves. Fans of the dish, like Sharon Deckard from Louisville, KY, have been writing to us asking for the recipe, but no one at the chain’s Scottsdale, AZ, headquarters would give it up. So, Food Network Kitchens created this copy.Food NetworkThis version of congee (rice porridge) known as tang jai jook translates as “little boat porridge,” a reference to its origin as a dish Cantonese fishermen would sell incorporating some of their day’s catch. Congee (jook in Cantonese) is a popular breakfast in many parts of Asia and can be served relatively plainly, or can incorporate varied toppings and mix-ins like seafood, salted pork and sometimes century egg. This is a recipe for a Cantonese-style pork-and-seafood congee featuring strips of salted pork, squid and fish cakes. It’s similar to what many restaurants in China, Hong Kong and elsewhere offer; you might see it listed as “sampan congee” on English menus, sampan being a small wooden boat. A garnish of fried red-skin peanuts is typical of tang jai jook and many other jooks; we highly recommend you make them since they add a deep nutty, salty flavor to this soul-warming porridge and can be made up to 5 days ahead. (Don’t make them too far in advance since they’re a tempting snack!) We also recommend serving this dish with youtiao, a typical accompaniment for breakfast sometimes called Chinese doughnuts or Chinese crullers. You can find frozen youtiao at some Asian food markets.Food.comI fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot...so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans--this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of "chili garlic sauce" it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by "huyfong foods" and it's in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I'll be making it this way from now on!
