This is a simple and authentic Chinese recipe. The chicken tastes like what is available at Chinese restaurants in Chinatown. The ingredients should be easily available from Chinese markets. The cooking sauce can also be reused several times. Tip: Put the sauce in the refrigerator after cooking and remove the solidified layer of oil before reusing.
A friend of mine made these spring rolls so I wanted to try making my own - they're not the deep-fried spring rolls you get from your local Chinese but a healthier version. It took a lot more work than I thought to conquer rolling the spring roll wrappers but it was worth it and we had good fun making them! They taste delicious dipped in sweet Thai chilli sauce and the raw veg give them a beautiful crunch.
Used the spices I had in my cupboard...and they turned out yummy !!! And so cheap to make.
This is my take on the spicy Chinese dish. It is easy to make and reduces to a nice, thick sauce. Serve over white rice.
There's absolutely no added fat in this Chinese-inspired starter. Chicken is poached in a ginger-flavoured stock, shredded and tossed with a soy-vinegar dressing and vegetables, then rolled in lettuce leaves.
Water chestnuts and chopped coriander combine with chicken, spring onions and ginger to create a Chinese-style treat. These tasty wonton-wrapped dumplings are poached, not fried, to keep them low in fat and calories.
Delicious hot and sour soup does not need to be complicated. This is my quick and easy interpretation of the classic Chinese version - ready in about half an hour.