Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Chinese Recipe : Sliced Chicken Breast with Chinese Eggplant in Garlic Sauce

Serves 2-4

Courtesy of Panda Express

Main Ingredients

  • 6 ounces marinated sliced chicken breast
  • 1/2 ounce sliced green onions (2 inches long)
  • 1 1/2 tablespoons cornstarch mix (50 percent water, 50 percent cornstarch)
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 12 ounces Chinese eggplant tri cut (3 inches long x 1 inch wide x 1 inch thick)

Marinade

  • 1 egg white
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • Pinch of salt

Group A

  • 2 tablespoons chopped, fresh garlic
  • 2 ounces diced red bell pepper

Group B

  • 1 teaspoons cooking wine
  • 2 tablespoons Lee Kum Kee soy sauce
  • 1 tablespoon Lee Kum Kee oyster sauce
  • 3/4 cup water

Preparation:

  1. Combine the marinade ingredients, and marinate the sliced chicken breast for at least 2 hours in a refrigerator.
  2. After washing, lay the eggplant on the cutting board and cut off the stem. Use your right hand to hold the knife. Use your left hand to hold and roll the eggplant as you make triangular cuts.

Directions:

  1. Add 2 tablespoons of vegetable oil into a non-stick wok and heat for 20 seconds.
  2. Add the marinated sliced chicken breast. Stir quickly, separate the meat, and then cook for approximately 30 seconds. Remove the chicken and drain well.
  3. Place Group A into the heated wok and stir for 5 seconds.
  4. Add Group B and the eggplant, stir until the sauce boils. Turn the flame to low and place a cover over the wok. Cook for 2-3 minutes and make sure the sauce does not dry out.
  5. After 2 minutes, remove the cover to check if the eggplant is well cooked. Add the cornstarch mix slowly.
  6. Add the cooked chicken breast back into the wok. Stir and fold. Mix well with the sauce again.
  7. Add the green onions and sesame oil. Continue stirring and folding (flipping) until the ingredients are thoroughly mixed.
  8. Ready to serve!

Do you like this Chinese recipe? Please share them with your friends: Bookmark and Share

There are no comments yet

Do you like this recipe? Have you put your own twist to it? Please do share.




?
? ?
?

Powered by TalkBack

Chinese Chicken Recipes

General Tsao's Chicken recipe , Kung Pao Chicken recipe , Lemon Chicken recipe , Cashew Chicken recipe , Stir Fried Hazelnut Chicken, Empress Chicken Wing, Drunken Chicken, Salted Chicken, Chicken Chop Suey, Mongolian Chicken, Chicken Thighs in Tangy Sauce, Sweet and Sour Chicken, Walnut Chicken, Sesame Chicken Wing, Moo Goo Gai Pan, Peking Duck recipe, Steamed Chicken Wrapped in Lotus Leaves

GO TO TOP



 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2016 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.