Free Chinese Recipes

Ingredients

Mixture for Fining:

• 45 ml (3 tablespoons) soy sauce
• 7 ml (1/2 tablespoon) sugar
• 2 slices root ginger, shredded
• 7 ml (1/2 tablespoon) pepper corns
• 3 cloves garlic, coarsely chopped
• 125 ml (1/4 Pint) stock or water
• 7 ml (1/2 tablespoon) brown bean paste
• 7 ml (1/2 tablespoon) star anise
• 2 stalks spring onion, chopped into 1.25 cm (1/2 in) segments
• 15 ml (1 tablespoon) dried tangerine peel

Mixture for Basting:

• 125 ml (1/4 pint) boiling water
• 30 ml (2 tablespoons) honey
• 30 ml (2 tablespoons) soy sauce
• 30 ml (2 tablespoons) vinegar

Serve 8

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Ingredients

• 1.35-1.8kg young chicken
• 350 g (3/4 lb) Yunnan ham (or smoked ham)
• 375 ml (3/4 pints) thicken stock
• 7 ml (1 1/2 teaspoons) salt
• 1 packet gelatin powder (or jelly in one piece)

Serve 6

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Ingredients

• 350 g (3/4 lb) chicken leg meat
• 5 ml (1 teaspoon) salt
• 22 ml (1 1/2 tablespoons) corn flour
• 1/2 egg
• 4 large Chinese dried mushrooms
• 100 g (1/4 lb) fresh mushrooms
• 1 red pepper
• 1 green pepper
• 100 g (1/4 lb) bamboo shoots
• 6-8 asparagus tips
• 125-250 ml (1/4-1/2 pint) vegetable oil

Sauce:

• 1 dried chili pepper
• 2 slices root ginger
• 3 cloves garlic
• 3 stalks spring onion
• 30 ml (2 tablespoons) lard (use oil if not available)
• 30 ml (2 tablespoons) soy sauce
• 30 ml (2 tablespoons) dry sherry
• 7 ml (1/2 tablespoon) sugar
• 15 ml (1 tablespoon) corn flour (blended in 75 ml (5 tablespoons stock)
• salt and pepper to taste

Serve 8-10

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