Authentic Chinese Recipes

Chicken Adobo

Chicken Adobo is a classic Filipino dish featuring tender chicken cooked in a savory, tangy sauce.

Ingredients:

• 2 1/2 lbs. chicken, cut into serving pieces
• 1/4 cup soy sauce
• 1/2 cup white vinegar
• 1 head garlic, crushed
• 1 teaspoon whole black peppercorns
• 5 dried bay leaves
• 2 tablespoons cooking oil

Instructions:

1. Marinate the Chicken: Combine the chicken, soy sauce, garlic, and optional lemon-lime soda in a large bowl. Marinate for at least 30 minutes.
2. Brown the Chicken: Heat the cooking oil in a pan. Pan-fry the chicken until lightly browned. Remove and set aside.
3. Sauté Garlic: Using the remaining oil, sauté the crushed garlic until golden brown.
4. Cook the Chicken: Add the browned chicken back to the pan. Add remaining marinade, vinegar, whole black peppercorns, and bay leaves.
5. Simmer: Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
6. Reduce the Sauce: Uncover, increase heat to medium, and reduce sauce to your desired consistency.
7. Serve: Serve hot with steamed white rice.

Source:

• Rasa Malaysia
• Panlasang Pinoy

Sichuan Twice-Cooked Pork (Hui Guo Rou)

Twice-Cooked Pork is a flavorful Chinese dish with tender pork belly stir-fried with vegetables and a savory sauce.

Ingredients:

• 300 g pork belly, in one piece
• 5 slices ginger
• 2 teaspoons cooking oil
• 1 tablespoon Sichuan chili bean paste (Doubanjiang)
• 1 tablespoon fermented black beans (Dou Chi)
• 3 cloves garlic, sliced
• 1 small leek, cut diagonally
• 2 fresh red chili peppers, cut diagonally
• 1 teaspoon light soy sauce
• 1 teaspoon Shaoxing rice wine
• 1 pinch of sugar

Instructions:

1. Precook the Pork: Boil the pork belly with ginger and green onions for 20 minutes. Cool and slice thinly.
2. Caramelize the Pork: Heat a wok and add oil. Fry the pork slices until caramelized.
3. Sizzle the Aromatics: Lower heat, add chili bean paste, black beans, and garlic. Stir-fry until fragrant.
4. Stir-Fry Vegetables and Seasonings: Add pork slices back, along with leek, chili, soy sauce, Shaoxing wine, and sugar. Stir-fry briefly.
5. Serve: Serve hot with steamed rice.

Source:

• Red House Spice
• China Sichuan Food

Kung Pao Chicken (Gong Bao Ji Ding)

Kung Pao Chicken is a classic Sichuan dish featuring stir-fried chicken with peanuts, vegetables, and chili peppers.

Ingredients:

Chicken Marinade:

• 12 oz chicken breast, cut into 3/4-inch cubes
• 1 teaspoon vegetable oil
• 1 teaspoon cornstarch
• 1 teaspoon Shaoxing wine
• 1/8 teaspoon salt
• Pinch of white pepper

Sauce:

• 1 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sugar
• 3 tablespoons water
• 1 teaspoon cornstarch

For Stir-Frying:

• 3 tablespoons oil
• 3 cloves garlic, sliced
• 2 slices ginger, minced
• 2 dried red chilies, deseeded and chopped
• 1/2 teaspoon Sichuan peppercorn powder
• 6 scallions, white parts only, cut into 3/4-inch pieces
• 1/3 cup roasted peanuts or cashew nuts

Instructions:

1. Marinate the Chicken: Mix chicken with marinade ingredients and set aside for 20 minutes.
2. Prepare the Sauce: Combine all sauce ingredients in a bowl and set aside.
3. Toast the Nuts: Toast peanuts or cashews in a pan until lightly browned. Set aside.
4. Stir-Fry the Chicken: Heat oil in a wok over high heat. Add chicken and stir-fry until seared. Remove and set aside.
5. Cook the Aromatics: Add remaining oil, garlic, ginger, chilies, and Sichuan peppercorn powder to the wok. Stir-fry until fragrant.
6. Combine and Cook: Return chicken to the wok, add scallions, and stir-fry. Add sauce and cook until thickened. Add toasted nuts and stir to combine.
7. Serve: Serve hot with steamed rice.

Source:

• The Woks of Life
• Red House Spice

Jing Jiang Rou Si (Peking Shredded Pork)

Jing Jiang Rou Si is a Beijing-style dish featuring shredded pork cooked in a savory, sweet bean sauce.

Ingredients:

For Marinating:

• 12 oz (340 g) pork tenderloin or loin, cut into 1/4-inch thick matchsticks
• 1 tablespoon egg white
• 1 tablespoon Shaoxing wine
• 1/4 teaspoon salt
• 1 tablespoon ginger, finely minced
• 2 teaspoons cornstarch

For the Sauce:

• 3 tablespoons sweet bean sauce (Tian Mian Jiang)
• 2 tablespoons Shaoxing wine
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon water
• 1 teaspoon sesame oil

For Stir-Frying:

• 2 tablespoons peanut oil (or vegetable oil)
• 2 green onions, sliced

Serving Options:

• 2 Chinese scallions (or regular scallion), the white part only, julienned
• 1 carrot, julienned (optional)
• 1/2 cucumber, julienned (optional)
• Tofu sheets or duck pancakes
• Steamed rice

Instructions:

1. Marinate the Pork: Combine pork with marinating ingredients. Mix well and marinate for 15 minutes.
2. Prepare the Sauce: Mix all sauce ingredients in a small bowl until smooth.
3. Cook the Pork: Heat 1 tablespoon of oil in a nonstick pan over high heat. Add marinated pork and cook until the surface turns white. Transfer to a plate.
4. Stir-Fry: Add remaining oil to the pan. Add sauce and bring to a simmer until thickened. Return pork to the pan and stir-fry until coated with the sauce.
5. Serve: Serve with julienned scallions and cucumber, tofu sheets, or steamed rice.

Source:

• Omnivore's Cookbook
• Red House Spice