Chinese Cooking Class

Two recipes to try at home.

(It’s either that, or learn to phone for delivery orders in Chinese…)

Delicious Fried Rice

Serves 2-4

75ml/2½fl oz peanut oil, plus 1 tbsp extra
4 large free-range eggs, beaten
1½ tbsp finely chopped ginger
4 garlic cloves, diced
1 medium brown onion, finely diced
125g/4½oz rindless bacon rashers, chopped
1 tsp white sugar

2 tbsp shao hsing wine (Chinese rice wine)

825g/1lb 13 oz cooked white rice

1 tbsp oyster sauce
115g/4¼oz finely sliced spring onions

3 tsp soy sauce
¼ tsp sesame oil
2 spring onions, sliced diagonally

Heat the peanut oil in a hot wok until the surface seems to shimmer slightly. Pour the beaten eggs into the wok and cook for about one minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from the wok with a fish slice and drain on kitchen paper. Set aside. Wipe out the wok with kitchen paper, add the extra peanut oil and stir fry the ginger and garlic for one minute, or until very aromatic. Add the onion and stir fry for two minutes, or until lightly browned and tender. Add the bacon and stir fry for a further minute, or until lightly browned. Stir in the sugar and wine, stir frying for about 30 seconds. Add the rice, reserved omelette, oyster sauce, spring onion, soy sauce and sesame oil. Stir fry for three minutes, or until the rice is thoroughly mixed in and heated through. Garnish with the remaining spring onion.

Kung Pao Chicken

Serves 3-4

2 boneless, skinless chicken breasts


2 teaspoons soy sauce

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch


2 tablespoons dark soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sugar

8 small dried red chili peppers

2 cloves garlic

2 green onions (spring onions, scallions)

4 tablespoons oil for stir-frying, or as needed

1 teaspoon Szechuan peppercorn, optional

1/2 cup peanuts or cashews

a few drops sesame oil, optional

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes. While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside. Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red. Add the sauce to the wok. Bring to a boil. Return  the chicken to the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

From Saturday Kitchen with Kylie Kwong http://www.bbc.co.uk/food/recipes/mostof_kyliekwong.shtml

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