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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.

Group Members

10 Members See All

Richard Lam

Anthony Page

Andrew Stallard

Gareth Hargreaves

Susi Farber

Cristina Rusu

Susan Lawn
sheila Kirby

deana tankard

Ryan Johnson

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.