instagram story viewer > #chinesecooking

#chinesecooking

Posts
KUNGPAO CHICKEN the Chinese restaurant OG. DM this reel to @beanstalk and the full recipe will be sent to you! #wok #asianfood #chinesefood #kungpao
KUNGPAO CHICKEN the Chinese restaurant OG. DM this reel to @beanstalk and the full recipe will be sent to you! #wok #asianfood #chinesefood #kungpao
minced pork with string beans, fragrant and delicious #cooking #chinesefood
minced pork with string beans, fragrant and delicious #cooking #chinesefood
Chicken breast tastes better in Chinese cooking Full Recipe: Ingredients: • 2 chicken breasts • 1 piece ginger • 3 tbsp cooking wine • 2 tbsp light soy sauce • 1 egg • 6 tbsp cornstarch • 1 bunch green onions • Oil for frying Sauce: • 2 tbsp light soy sauce • 1 tbsp dark soy sauce • ½ tbsp sugar • ½ tsp Chinese five spice • A little chicken powder • 1.5 cups water Steps: • Slice chicken breast into thick pieces and pound lightly with a meat mallet. • Smash ginger and mix with cooking wine. Massage the ginger wine and soy sauce into the chicken for about 1 minute. • Add egg and cornstarch. Mix until evenly coated. • Pan-fry chicken over medium heat until golden on both sides. Remove and set aside. • In the same pan, fry ginger and scallion whites for about 1 minute. • Lay the scallion greens underneath, then place the chicken on top. • Pour in the sauce and water. Bring to a boil. • Cover and simmer over medium-low heat for 10 minutes. • Remove the lid and reduce the sauce until glossy. #chinesefood #homecooking #chickenrecipe #easyrecipes #asianfood
Chicken breast tastes better in Chinese cooking Full Recipe: Ingredients: • 2 chicken breasts • 1 piece ginger • 3 tbsp cooking wine • 2 tbsp light soy sauce • 1 egg • 6 tbsp cornstarch • 1 bunch green onions • Oil for frying Sauce: • 2 tbsp light soy sauce • 1 tbsp dark soy sauce • ½ tbsp sugar • ½ tsp Chinese five spice • A little chicken powder • 1.5 cups water Steps: • Slice chicken breast into thick pieces and pound lightly with a meat mallet. • Smash ginger and mix with cooking wine. Massage the ginger wine and soy sauce into the chicken for about 1 minute. • Add egg and cornstarch. Mix until evenly coated. • Pan-fry chicken over medium heat until golden on both sides. Remove and set aside. • In the same pan, fry ginger and scallion whites for about 1 minute. • Lay the scallion greens underneath, then place the chicken on top. • Pour in the sauce and water. Bring to a boil. • Cover and simmer over medium-low heat for 10 minutes. • Remove the lid and reduce the sauce until glossy. #chinesefood #homecooking #chickenrecipe #easyrecipes #asianfood
5-minute tofu egg recipe. Super smooth & delicious #chinesecuisine #cooking #tofu #easyrecipe
5-minute tofu egg recipe. Super smooth & delicious #chinesecuisine #cooking #tofu #easyrecipe
Episode 1 of Sunday Rice we are making Chinese chicken fried rice... what do you think? Detailed written recipe on my website or comment rice and I’ll send it to your DM. INGREDIENTS 4 cups cooked day-old rice (about 550g) see note 1 on how to cook the rice) 3 eggs, beaten ½ cup carrots, diced (about 75g) ½ cup peas (about 70g) 3 scallions, green parts only, sliced ½ medium onion, diced 4 cloves garlic, minced Sauce 2½ tablespoons soy sauce 2 tablespoons oyster sauce 2 tablespoons Chinese cooking wine Chicken 350g boneless, skinless chicken thighs, diced ¼ teaspoon salt ½ teaspoon chicken bouillon Extras 1 to 2 teaspoons red chili flakes Oil for cooking #friedrice #chickenfriedrice #chinesefriedrice https://kikifoodies.com/recipes/chinese-fried-rice/
Episode 1 of Sunday Rice we are making Chinese chicken fried rice... what do you think? Detailed written recipe on my website or comment rice and I’ll send it to your DM. INGREDIENTS 4 cups cooked day-old rice (about 550g) see note 1 on how to cook the rice) 3 eggs, beaten ½ cup carrots, diced (about 75g) ½ cup peas (about 70g) 3 scallions, green parts only, sliced ½ medium onion, diced 4 cloves garlic, minced Sauce 2½ tablespoons soy sauce 2 tablespoons oyster sauce 2 tablespoons Chinese cooking wine Chicken 350g boneless, skinless chicken thighs, diced ¼ teaspoon salt ½ teaspoon chicken bouillon Extras 1 to 2 teaspoons red chili flakes Oil for cooking #friedrice #chickenfriedrice #chinesefriedrice https://kikifoodies.com/recipes/chinese-fried-rice/
Soy Sauce Chicken! 🍗 This Cantonese-style soy sauce chicken is poached in a fragrant soy braise with aromatics like ginger, scallions, and garlic. ❤️ Comment “Recipe” and I’ll send it to your DMs! https://cookingformysoul.com/soy-sauce-chicken/ #cookingformysoul #soysaucechicken #asiancooking
Soy Sauce Chicken! 🍗 This Cantonese-style soy sauce chicken is poached in a fragrant soy braise with aromatics like ginger, scallions, and garlic. ❤️ Comment “Recipe” and I’ll send it to your DMs! https://cookingformysoul.com/soy-sauce-chicken/ #cookingformysoul #soysaucechicken #asiancooking
How to Use Leftover Soup.
How to Use Leftover Soup.
I was considered “slim and fit” when I got diagnosed with PCOS and pre-diabetes 3 years ago. That diagnosis caught me so off guard because from the outside, I thought I was doing everything “right.” But it made me realize I needed to be way more intentional with how I was eating, especially when it came to balancing my blood sugar. For me, high-protein, lower-carb meals help me feel my best (not no-carb, because I still love & eat carbs). That’s why I love recipes like this✨ They’re juicy, cozy, high-protein, and wrapped in napa cabbage instead of flour wrappers, so I still get all the dumpling comfort in a lighter way that works really well for my body💛 Recipe for my High-Protein, Low-Carb Pork & Tofu Dumplings is on my Substack, or comment “DUMPLINGS” and I’ll happily send you the recipe link :) #highprotein #pcosdiet #lowcarb #healthyrecipe
I was considered “slim and fit” when I got diagnosed with PCOS and pre-diabetes 3 years ago. That diagnosis caught me so off guard because from the outside, I thought I was doing everything “right.” But it made me realize I needed to be way more intentional with how I was eating, especially when it came to balancing my blood sugar. For me, high-protein, lower-carb meals help me feel my best (not no-carb, because I still love & eat carbs). That’s why I love recipes like this✨ They’re juicy, cozy, high-protein, and wrapped in napa cabbage instead of flour wrappers, so I still get all the dumpling comfort in a lighter way that works really well for my body💛 Recipe for my High-Protein, Low-Carb Pork & Tofu Dumplings is on my Substack, or comment “DUMPLINGS” and I’ll happily send you the recipe link :) #highprotein #pcosdiet #lowcarb #healthyrecipe
Mongolian Beef Pan Fried Noodle in under 15 minutes, better than takeout. Comment ‘recipe’ to get the full recipe sent to you via DM! More free Chinese recipes on ailalinrecipes.com, link in bio! #panfriednoodle #mongolianbeef #chinesefood
Mongolian Beef Pan Fried Noodle in under 15 minutes, better than takeout. Comment ‘recipe’ to get the full recipe sent to you via DM! More free Chinese recipes on ailalinrecipes.com, link in bio! #panfriednoodle #mongolianbeef #chinesefood
Hong Kong pan fried noodles are always a treat. When cooked right, they’re thin, chewy, golden and a little bit crispy. But we’ve recently noticed that some Chinese restaurants have taken to just deep frying the noodles as a shortcut to getting them crispy, sometimes to the point that they’re almost like chips that don’t absorb any sauce. They’re a far cry from the chewy, golden saucy noodles of our childhood! Bill shares his tips for wok frying these Hong Kong noodles at home: Boiling them for about a minute, draining them and spreading them out so they dry out (similar to what you might do when making fried rice) then pan frying them with a little bit of oil in the wok. When you combine the noodles with sauce, they’re just as they’re meant to be. Comment “recipe” and we’ll send this Beef Chow Mein recipe your way! We also have plenty of other pan fried noodle and chow mein recipes on the blog! . . . #hongkong #panfriednoodles #noodles #chinesefood #homecooking
Hong Kong pan fried noodles are always a treat. When cooked right, they’re thin, chewy, golden and a little bit crispy. But we’ve recently noticed that some Chinese restaurants have taken to just deep frying the noodles as a shortcut to getting them crispy, sometimes to the point that they’re almost like chips that don’t absorb any sauce. They’re a far cry from the chewy, golden saucy noodles of our childhood! Bill shares his tips for wok frying these Hong Kong noodles at home: Boiling them for about a minute, draining them and spreading them out so they dry out (similar to what you might do when making fried rice) then pan frying them with a little bit of oil in the wok. When you combine the noodles with sauce, they’re just as they’re meant to be. Comment “recipe” and we’ll send this Beef Chow Mein recipe your way! We also have plenty of other pan fried noodle and chow mein recipes on the blog! . . . #hongkong #panfriednoodles #noodles #chinesefood #homecooking
Hoa cà tím #foodreels #daubep #amthuc #foodvlog #reelsviral
Hoa cà tím #foodreels #daubep #amthuc #foodvlog #reelsviral
Mediterranean Lamb Wonton Rolls with Chili Olive Oil Ingredients: - 20 whole wheat wonton wrappers - ½ lb lean ground lamb or turkey - 1 garlic clove, minced - 1 tsp grated ginger - 2 tbsp extra virgin olive oil, divided - 1 tsp chili flakes - 1 tbsp lemon juice - 2 tbsp chopped scallions - 1 tsp sesame seeds - Salt and pepper to taste Method: 1. Cook wonton wrappers per package, drain. 2. Sauté garlic and ginger in 1 tbsp olive oil, add lamb, cook until browned. Season with salt, pepper, lemon juice. 3. Fill and roll each wrapper with lamb mixture. 4. Warm remaining olive oil with chili flakes, toss over rolls. Top with scallions and sesame seeds.
Mediterranean Lamb Wonton Rolls with Chili Olive Oil Ingredients: - 20 whole wheat wonton wrappers - ½ lb lean ground lamb or turkey - 1 garlic clove, minced - 1 tsp grated ginger - 2 tbsp extra virgin olive oil, divided - 1 tsp chili flakes - 1 tbsp lemon juice - 2 tbsp chopped scallions - 1 tsp sesame seeds - Salt and pepper to taste Method: 1. Cook wonton wrappers per package, drain. 2. Sauté garlic and ginger in 1 tbsp olive oil, add lamb, cook until browned. Season with salt, pepper, lemon juice. 3. Fill and roll each wrapper with lamb mixture. 4. Warm remaining olive oil with chili flakes, toss over rolls. Top with scallions and sesame seeds.
back to up