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Chinese recipes to cook at home

Created by: Richard Lam, 11 January 2012

I cook a lot of Chinese food and after 50-odd years, I am pretty good at it (even if I do say so myself). So, I thought I would share the menu and pictures I have put together for Chinese New Year and shall be posting more bits and bobs whenever I get in the kitchen.

I'd like this to be a fun group where we can all learn something new, so please feel free to share your own recipes, pictures and ideas.

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Richard Lam posted 11 January 2012

Chinese Style Roasted Chicken

Ingredients

1 medium size chicken (corn-fed chicken is ideal)

3 cloves of garlic

4 pieces of fresh ginger

5-spices powder

salt & pepper

ginger powder

dark soya sauce

honey

Method

Mix 2 tea spoons each of salt, pepper, ginger powder and 5-spices powder in a little bowl and rub evenly all over the chicken;

Slightly crush the garlic and ginger and put it inside the chicken and leave it for half hour;

Pour 2 table spoons of dark soya sauce and mix with a little oil and brush it evenly all over the chicken;

Roast the chicken according to the cooking label (according to the size and weight of the chicken);

Brush more soya sauce to give extra colour and some honey for the glaze for the last 5 minutes of the cooking time and leave the chicken in the oven to settle;

Either serve it in slices or chop it up in the traditional Chinese way (here the skill of presenting the chicken in a whole despite being chopped up).

Richard Lam posted 11 January 2012

Chinese Mushrooms with Pork Steak and Broccoli in Oyster Sauce

Ingredients

20 Dried Chinese Mushrooms

2 pieces of pork steak/belly pork cut in cubes

2 cloves of garlic

3 pieces of fresh ginger

1 chicken stock cube

salt & pepper

5-spices powder

soya sauce

sherry

corn flour

oyster sauce

Method

Wash the dried Chinese mushrooms several times and soak it in water for 2/3 hours (even better over-night);

Marinate the pork steak/belly pork cubes with salt & pepper, 5-spices powder, 1 tea spoon of soya sauce, sherry and corn flour for half hour;

Drain the soaked Chinese mushrooms but keep the liquid aside;

Put some oil in the non-stick pot and fry the slightly crushed garlic and ginger first, then add the pork steak/belly pork for 5 minutes;

Add the Chinese mushrooms and fry it for another 5 minutes and pour the put-aside liquid, break the stock cube and bring it to boil and reduce the heat to simmer for at least 3 to 4 hours; stir it occasionally to ensure it is not being dried-up (add more water if necessary);

Until the Chinese mushrooms are tender, pour 2 table spoons of oyster sauce and thicken it with corn flour mixed with little cold water;

Pour it on top of the already cooked broccoli and serve (for better presentation turn the mushrooms faced-up).

Susi Farber posted 08 February 2012

Wow. That looks really nice Richard. You can come round and demonstrate if you like. I think this is a bit outside my comfort zone and will probably try one dish at a time - with plenty of encouragment from hubby of course.
Thanks for posting. Do you have any more you can share?

Richard Lam posted 13 April 2012

I have added a new set of recipes to 50connect. They are easy to cook and delicious as well. Ideal for a dinner party or a romantic night in.
See here Chinese Recipes to Cook at Home.