OPFAG WORLD FAMOUS DISHES YOU WILL FIND HERE

Chinese Recipes
  Chicken and Oyster Sauce Fried Rice

Ingredients:

1 pound boneless chicken breast
1 1/2 cup cooked, cold rice
1 egg white
1 tablespoon corn flour mixed with same part water
3/4 cup bean sprouts
2 tablespoons groundnut oil
1 tea spoon salt, or to taste
2 eggs beaten
1 table spoon soy sauce
2 tablespoons finely chopped spring onions (scallions)
1/2 cup sliced 1 x 1/2 strips smoked bacon
2 tablespoons oyster sauce
few drops sesame oil, or to taste
1 small onion finely chopped

Preparation:

1. Coat the chicken in the egg white and corn flour/water mix in a bowl and set aside for 10 minutes.
2. Heat the wok to high and stir fry the chicken until white and cooked through, then remove.
3. Stir fry the onions and smoked bacon strips for 2 minutes.
4. Push the bacon and onions to side of wok and add the eggs. Keep them moving until scrambled, then mix with the bacon and onions.
5. Add the bean sprouts and fry for 1 minute, then add the rice, oyster sauce, soy sauce, sesame oil and salt.
6. Add the chicken to the rice and mix through for 1 minute or until rice is evenly coated with flavours and serve hot.

OPFAG WORLD FAMOUS DISHES YOU WILL FIND HERE

Chinese Recipes
  The Authentic Egg Fried Rice

Ingredients:

1 - 1 1/2 cups cooked white rice
2 spring onions, finely chopped
Salt to taste
Pinch of pepper
2 garlic cloves, crushed
2 beaten eggs
1 cup of pork, cut into strips
3 tablespoons chicken stock
1 small carrot, very finely sliced
2 tablespoons soy sauce
1 cup pork, cooked and cut into strips
1 tablespoon oyster sauce
touch of sesame oil
ground nut or peanut oil for frying

Preparation:

1. Make sure the rice has been cooled in the fridge before starting, break up the grains and set to one side.
2. Heat wok to high and add the beaten eggs - with a pinch of salt added - along with a small amount of the chopped spring onions. Add to the wok and allow to set until the mixture becomes an omelette.
3. Remove the egg mixture and cut into pieces.
4. Add oil as required (about 1 to 2 tablespoons), fry the garlic and remove before it turns brown. This has the effect of flavouring the oil, so try and leave as much in the wok as possible.
5. With the wok still on high heat, add the carrots, pork and the rest of the spring onions. Keep the mixture moving and stir fry for about 1 minute before adding the chicken stock and soy sauce.
6. Stir fry for a further 2 or 3 minutes, and add the sesame oil.
7. Add the oyster sauce and stir fry well.
8. Add the rice and stir fry with the rest of the mixture. Make sure everything is mixed through evenly to ensure maximum flavour. Stir in the omelette slices, or if preferred, serve over the top.

OPFAG WORLD FAMOUS DISHES YOU WILL FIND HERE

Chinese Recipes
  Chicken with Hoi-Sin sauce and Green pepper

Ingredients:

1 pound boneless chicken
1 small cup sliced mushrooms
1 green pepper de-seeded and cored
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon corn flour
1 tablespoon water
1 teaspoon sugar
2 table spoons ground nut oil
1 garlic clove finely chopped
2 spring onions (scallions)
1 onion finely chopped
2 table spoons salted black beans coarsely chopped
1 tablespoon rice wine or dry sherry
½ teaspoon salt
1 cup chicken stock

Preparation:

1. Mix the salt, sugar, rice wine or sherry, soy sauce, sesame oil, sugar and corn flour together.
2. Add chicken and coat thoroughly.
3. Heat the wok until hot over a high heat and add the oil. Add the chopped pepper, onion, sliced mushrooms and fry for 30 seconds. Add the chicken and stir fry for about 2 minutes.
4. Lastly, add the chicken stock and bring to a boil, then simmer for 3 minutes or until chicken is cooked. If you prefer a thicker sauce, then add ½ - 1 tablespoon of corn flour mixed with 1 tablespoon water. Garnish with the finely chopped spring onions. Serve with rice.

OPFAG WORLD FAMOUS DISHES YOU WILL FIND HERE

Chinese Recipes
  Stir Fried Chicken in Chilli Sauce
Ingredients:

2 boneless chicken breasts, cut into bite sized pieces
1 tablespoon soy sauce
1 teaspoon Worcester sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 to 3 tablespoons chilli sauce
(depending on taste)
1 teaspoon sugar
1 teaspoon sesame oil
1/2 pound egg noodles
1/2 small cup fresh mushrooms, sliced
1 egg white
1 onion, sliced
1 small carrot, cut into 2 inch long strips
1/2 cup chicken stock (broth)
corn flour (enough to coat chicken)
ground nut or vegetable oil for frying

Preparation:

1. Boil the noodles according to packet instructions
2. Mix the dark and light soy sauce, sugar, Worcester sauce, sesame oil and set aside.
3. Dip the chicken pieces in the egg white, then the corn flour, making sure to coat well.
3. Heat wok to high, add about 2 tablespoons oil and stir-fry the chicken until slightly browned and cooked through, then remove from the wok.
4. Stir-fry the onion for 1 minute, then add the carrot and continue stir-frying for 1 minute.
5. Add the chicken to the wok and pour in the sauce mixture. Stir-fry for 2 minutes and add the chicken stock/broth.
6. Mix the ingredients well and fry for 1 minute. Serve hot with rice or noodles.

OPFAG WORLD FAMOUS DISHES YOU WILL FIND HERE

Chinese Recipes
  Chinese Lemon Chicken
Ingredients: 

1 pound boneless chicken, cut into 1 inch strips
3 spring onions (scallions) chopped
1 small piece of root ginger, shredded or grated
2 tablespoons rice wine vinegar or dry sherry
1 green pepper sliced cored and de- seeded
2 tablespoons soy sauce
rind of 2 lemons shredded
125g quartered mushrooms
2 celery sticks
2 or 3 lemons slices to garnish
2 tablespoons of ground nut or vegetable oil to stir fry

Preparation:

1. Mix the rice wine (or sherry), spring onions and ginger in a bowl. Add the chicken and toss to coat thoroughly and leave to marinate for 10 to 15 minutes

2. Heat the oil in a wok or pan at medium high heat. Add the green pepper, mushrooms and celery.

3. Stir fry this for one minute and then add the chicken and marinade, then cook for a further 3 to 4 minutes, then add the soy sauce and lemon rind and cook for another 1 minute before serving.

OPFAG WORLD FAMOUS DISHES YOU WILL FIND HERE

Chinese Recipes
  Chicken with Bean Sprouts and Oyster Sauce

Ingredients:

2 skinless boneless chicken breasts sliced
2 tablespoons corn flour mixed with 2 tablespoons water.
½ egg white
2 cups bean sprouts
1 small cup of chicken stock
½ teaspoon sugar
½ cup baby corn
1 tablespoon light soy sauce
A dash of sesame oil (1 or 2 teaspoons depending on taste)

Preparation:

1. Slice the chicken breast .Partially freezing beforehand can make this easier, but always make sure chicken is properly de-frosted before cooking.
2. Beat the egg white with half of the corn flour/water mixture, add chicken and coat thoroughly.
3. Heat wok to a high heat, add a little oil and stir fry bean sprouts and baby corns for 30 seconds. Add the soy sauce and sugar.
4. Add the oyster sauce and sesame oil then mix with the vegetables, then pour in the chicken stock and add the remaining corn flour/water mixture to thicken sauce. Leave to simmer for 2 to 3 minutes. Serve with rice.

OPFAG WORLD FAMOUS DISHES YOU WILL FIND HERE

Chinese Recipes
  Sweet and Sour Chicken

This is a popular western Chinese dish, and there are several ways to make it and many variations.

Ingredients:

1 lb chicken skinless breasts cut into strips
1 egg white
1 tablespoon corn flour
2 teaspoons sesame oil
¼ cucumber diced
1 small green pepper de-seeded
1 small can water chestnuts sliced
2 tablespoon rice wine vinegar
1 small carrot cut very finely
1 tablespoon honey
2 tablespoon tomato puree
Ground white pepper
3 to 4 tablespoon water
2 tablespoon vegetable oil

Preparation:

1. Beat the egg white, pepper and corn flour in a large bowl. Add the chicken strips and toss to make sure they are well coated.

2. Heat a wok or large pan until hot and add vegetable oil. Add the chicken and keep moving to avoid sticking. Remove chicken after it is cooked, and keep warm.

3. Over a medium/high heat stir fry vegetables for about minute then add the tomato puree, water, rice vinegar and honey. You can add a touch of corn flour if you prefer a thicker sauce. Add the sesame oil, reduce heat and simmer for around 5 minutes. Season with pepper to taste.