cooking chinese food

This is a Szechuan recipe
Serves 2 to 3

Ingredients:
12 oz. chicken, without bones

Marinade:
1 tsp. minced ginger
1 scallion, finely chopped
1 tsp. soy sauce
1 tsp. rice wine
1/2 tsp. cornstarch
8 dried chilies
1 tsp. crushed Sichuan peppercorns
1 inch square of orange peel, soaked and cut into shreds

Seasoning sauce:
2 tsps. Sugar
1 tsp. black vinegar
1 tsp. soy sauce
1tsp. sesame oil
Oil for deep frying

Directions:

1. Cut the chicken into bite-sized pieces and marinate for 30 minutes. Then deep fry in hot oil for 4 minutes. Drain well.

2. Heat a wok with 1 1/2 tbsp. oil. Stir fry the chilies, crushed peppercorns and shredded orange peel for about 1 minute over a moderate heat, until the chilis start to swell.

3. Add the chicken pieces and continue stir frying for another minute.

4. Lift from the heat and pour in the seasoning sauce.

5. Mix well and sprinkle with sesame oil before serving.

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4%u2212oz)

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, oasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Egg and tomato might sound like an odd combination, but this is one of the most popular Chinese dish which can be found on the menu at every cheap and cheerful Chinese restaurant. Its the equivalent of jelly and peanut butter.

It takes about five minutes to make and is really straightforward. It's tasty, but pretty bland, so it'd probably combine nicely with something spicy, a vegetable dish and plain rice.

To make it all you need is egg, tomato, garlic and oil. Roughly equal numbers of eggs and tomatoes, maybe one or two more tomatoes than eggs. Salt and tomato. Beat the eggs with a dash of salt.

Heat up some oil (more than you'd use to make a fried egg), and throw the egg in. It should cook really quickly. Stir it around a bit so that it's all cooked, and take it out of the pan again.

Take the tomatoes, chopped into sixths or eighths, and fry them. Now put the egg back in, and fry it for a few more minutes.

If you stir it too much, or cook it for too long, it'll disintegrate into mush which tastes ok but is not visually appealing. The bits of skin should fall off the tomatoes as they cook.

Well done, you just cooked some real Chinese food.