Recipes of China

Toasted Rice with Seafood
An impressive dish. The toasted rice crunches contact with seafood sauce.

We received many emails asking this recipe we decided to have her on our web site. But be warned! This recipe is not to make the race. You need patience and desire to experiment. We recommend taking sips a glass of pinot grigio while preparing. Enjoy the process and put many teaspoons of love.

For the roasted rice
1 cup rice
1 cup water
Oil for frying
2 tablespoons vegetable oil
115 g squid, clean
115 g of peeled and deveined shrimp
115 g sliced ​​sea bass
½ egg
1 tablespoon cornstarch mixed in a little water
½ teaspoon salt
1 small sweet pepper strips
1 cup of broccoli cut into twigs and lightly cooked in hot water
1 cup hemstitching with the cut ends and slightly hot cooked
8 escalopinas cut into thin slices
½ onion cut into strips
2 tucos of shredded fresh palm
2 tablespoons cornstarch dissolved in 2 tablespoons hot water

The Aromatics
2 tablespoons vegetable oil
½ teaspoon grated ginger
1 teaspoon finely chopped garlic

Sauce
1 teaspoon salt
1/3 teaspoon sugar
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
1 cup chicken broth
A few drops of sesame oil

To make rice roasted
Put the rice in a pan of 24 cm over medium-high heat. Combine the rice and water and cook until boiling. Cook until all the water from the surface has cleared as 5 minutes. Reduce heat to low. Cover the pan and cook for about 15 minutes. Uncover and continue cooking until the rice forms a hard dry crust. Remove from the pan and let cool. After quiébralos into small pieces. Heat 5cm of oil in a wok or deep skillet. When the oil is about 190 C, add bits of rice. The rice should bulge just touches the oil. Leave it for about 5 seconds. Send back with a slotted spoon to brown the other side. With slotted spoon, remove all the rice and place on a tray with paper towel to absolve the excess oil. Keep warm in oven while preparing the rest of the recipe.

To make seafood sauce:
Mix all seafood with egg white, cornstarch, and salt. Let marinate for a few minutes. Meanwhile, prepare the vegetables.

Heat 2 tablespoons oil in a wok or frying pan. Put seafood fry for 30-40 seconds. Remove them with the slotted spoon and drain. Remove from the wok and set aside.

Heat the remaining 2 tablespoons oil in the wok. Put the aromatics to fry for about 10-20 seconds. Add the vegetables. Fry for 1 minute, stirring. Incorporate seafood wok. Fry for another 30-40 seconds and then add the sauce mixture. Add broth and cook for 1 minute. Thicken the sauce with cornstarch mixture.

By serving. Put the rice on a plate a little deeper. Pour sauce over seafood.

Enjoy!

Recommended Wines: Pinot Grigio or Sauvignon Blanc

Kung Pao Chicken Basket Tiquisque
A dish of Sichuan Province in southwest China, whose cuisine is characterized by the liberal use of whole dried hot peppers

Kung Pao translates to "Prince with Crown" and refers to a governor who behaved like a regal prince. He was assigned to Si Chuan province in late Ching Dynasty. The dish was created to welcome your arrival as the new governor. He says he enjoyed it so much I took the imperial courts of Beijing.

A few years ago, this dish is called Chicken of General Hon, in honor of my dad who controlled his four teenage daughters as a general. But now it has softened its ways with us, so we decided to return the name of the governor, Prince with Crown.

Chicken Marinade (terciopelar meat)
1 egg white
Pinch of salt
½ teaspoon cornstarch

The Aromatics
2-3 dried hot chilies
2 tablespoons minced ginger
2 tablespoons minced garlic
Pinch of ground dried hot pepper

Ingredients
1 chicken breast, diced
¼ cup peanut seeds marathon or
1 onion cut into 2cm pieces
½ cup chopped sweet pepper
¼ cup fresh bamboo or palm
4 boiled quail eggs
½ cup oil

Sauce
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 cuharadita sugar
1 teaspoon rice vinegar
½ teaspoon cornstarch
¼ cup chicken broth

The cooking takes a few minutes but you must ensure that all ingredients are on hand before starting.

Combine the diced chicken with marinade ingredients. Marinate for about 30 minutes or several hours in the refrigerator.

Heat the wok over medium-high and add the oil. Strain the sauce over the chicken marinade. Fry the diced chicken in the hot oil. Remove from the oil and place on paper towel to absolve the oil.

Remove oil from wok, leaving about 2-tbsp (can strain the oil and save for another use). Add hot peppers and cook until they are almost black. Get them out of the wok. Fry ginger, garlic and dried hot chili flakes until fragrant. Add the onions, sweet peppers and palm hearts. Fry for 1 minute. Add chicken and marathon seeds and cook until the chicken is cooked, as about 2 minutes. Add sauce mixture.

Dissolve the cornstarch in the chicken broth and add to the wok. Cook over high heat until sauce becomes thick.

Tiquisque basket
4 cups peeled and grated cocoyam
Enough oil to submerge the strainer
Two metal strainers about 16 cm diameter

Put a thin layer of ½ cm thick of grated taro on a metal colander.

Heat the oil to 180oC. Place the strainer over the strainer second containing the cocoyam and plunge the hot oil strainers together.

Fry them until golden brown. Lift the strainer that is on top and turn the sieve containing the taro. I knocked gently sieve to leave the strainer basket. Take the basket out of the oil and place on paper towel to absorb excess oil.

Pour Kung Pao chicken in the basket. Decorate around the basket as his inspiration.

Recommended Wines: Pinot Noir

Long Life Noodles
To celebrate the Chinese New Year at home, cook this very simple dish

If we could accompany our party celebrating Chinese New Year of the Rat on Saturday February 9, or if you can not come to Tin Jo's celebrate our Menu tasting "Everything Good", you can still celebrate at home with this simple recipe!

Be long noodles represent long life. So always eat noodles on New Year celebrations and birthdays. This simple version of noodles is refreshingly light and goes well any other dish.

Dressing
3 tablespoons Shaoxing rice wine
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon grated ginger
1 teaspoon sesame oil
1 pound dried egg noodles (or any kind of fine paste)
1 sweet pepper cut into thin strips
¼ cup chopped scallions

Combine all dressing ingredients.
Cook noodles or pasta in boiling water for about 10 minutes or until al dente. Cuélelos. Toss with dressing. Put the scallions and sweet pepper strips on top.

Buy some fortune cookies in Auto Market ... and to celebrate the Chinese New Year!