China Recipes

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

We receive many emails asking this recipe we decided to have her on our website. 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 the groom. Enjoy the process and give many teaspoons of love.

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

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

The 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 sesame oil

To make the toasted rice:
Put the rice in a pan of 24 cm over medium-high heat. Combine rice and water and cook until boiling. Cook until all the surface water has been acquitted, and about 5 minutes. Reduce heat to low. Cover the pan and cook for about 15 minutes. Uncover and continue cooking until the rice forms a dry, hard crust. Remove from pan and let cool. After quiébralos into small pieces. Heat 5 cm of oil in a wok or deep skillet. When the oil is at about 190 C, add bits of rice. The rice should bulge barely touching the oil. Leave it for about 5 seconds. Turning with a slotted spoon to brown 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:
Combine 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 skillet. Put seafood fry for 30 to 40 seconds. Remove them with slotted spoon and drain. Remove them from the wok and set aside.

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

To serve. Put the rice on a shallow dish. Pour the sauce over seafood.

Good appetite!

Recommended wines: Pinot Grigio or Sauvignon Blanc

Kung Pao Chicken in Basket Tiquisque
A dish of Sichuan Province in southwest China, whose cuisine is characterized by 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 the province of Si Chuan in the late Ching Dynasty. The dish was created to welcome your arrival as the new governor. It is said that he loved so much that it took him to the imperial court in Beijing.

Several years ago, this dish is called Chicken of General Hon, in honor of my dad who controlled their 4 teenage daughters as a whole. But now it has eased their way with us, so we decided to return the name of the governor, with Crown Prince.

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

The Aromatics
2 to 3 dried hot peppers
2 tablespoons minced ginger
2 tablespoons minced garlic
Pinch of dried ground chile pepper

Ingredients
1 chicken breast cut into cubes
¼ cup peanut seeds marathon or
1 scallion, cut into 2 cm pieces
½ cup chopped sweet chili
¼ cup fresh bamboo or palm
4 eggs cooked quail
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 lasts a few minutes but you do need to ensure that all ingredients are at hand before starting.

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

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

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

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

Tiquisque Basket
4 cups peeled and grated cocoyam
Enough oil to submerge the strainer
2 metal strainers of about 16 cm diameter

Put a thin layer of ½ inch thick of grated taro on a metal strainer.

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

Fry until golden brown. Lift the colander that's right on and turn the sieve containing the taro. Tap the strainer to get out of the strainer basket. Skim off the oil basket and place over paper towel to absorb excess oil.

Pour the chicken Kung Pao 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, make this very simple dish

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

Being long noodles represents long life. So always eat noodles in New Year celebrations and birthdays. This simple version of noodles is refreshing and light and comes very 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 fresh chile, 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 onions and sweet chile strips over.

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