Delicious & Tasty Chinese Food - Lemon Chicken Hunan Style (India Network)

Chinese food has become a staple in the diet of many food fanatics all over the globe. It has been proved from many surveys that more than 25% of the world's population consumes Chinese food every single day! A Chinese restaurant or Chinese takeaway & parcel places can now be seen on famous food streets & renowned malls in all the big cities in India and the world. The great news is that you do not have to go to a restaurant anymore to feed your cravings. There are many websites and food recipe portals on the web that offer many mouth watering recipes at a single click.

The goal of these websites is to offer you the choicest recipes for Chinese & Mandarin food that you can cook and feast on from your own home instantly. These portals share a number of favorite Chinese food recipes with the masses so that one can experience the goodness of these mouthwatering delicacies whenever you desire without any hassles. Authentic Chinese food is not the same Chinese food which is available at your local Chinese eatery or takeaway restaurant. Authentic Chinese food is territorial, provincial, region specific whose specialty belongs to a certain section of the country. Hunan cuisine is one such unique cuisine which is a specialty and has originated from one of the food specific sector of China - The Hunan province.

Unique specialty and exclusivity of Hunan cooking is the type of avant garde use of chillies. Dishes are often made using heaps of fresh chillies, complete with seeds, so if you're feasting on Hunan cookery for the first time, be sure to have plenty of yoghurt or ample loafs of bread to minimize the heat or you may find that beer is more delectable and identically efficient. If you are trying the Hunan cuisine for the first time, you will need paper handkerchiefs to mop up the tears of chilly heat as well as tears of delight. Hunan cuisine is acclaimed for its exotic use of chili peppers, garlic and shallots, and for the utility of sauces to accent the fiery yet incomparable flavors in the platter of an authentic Hunan cuisine. Hunan dishes are often hit with the masses for its use of contrasts of flavors.

It is quite common if the Hunan dish you order or prepare is a blend of many flavors like - hot and sour, sweet and sour, sweet and hot - pungent, spicy, tangy and sweet all at once. Hunan cooking experts are acclaimed for their dexterity to create a unique blend of different spices & herbs with their ingredients. An apt example for a perfect spicy Hunan cuisine would be Hunan spicy beef with vegetables. It is a cuisine that is very famous and almost a kind of staple cuisine in the Hunan province. The uniqueness of this dish is that the beef is first immersed overnight in a citrus and ginger marinade, and then the marinated beef is washed and rubbed with chili paste before being mixed in a unique tasting brown sauce. The end result is a meat that is immensely tender which will melt on the tongue and it keeps changing its flavor to almost a new one even when you are chewing on it. Let us discuss a Hunan recipe which is sure entertain your spicy and tangy taste buds.

Lemon Chicken Hunan Style

Hunan Province is the home of the sweet and sour sauce.
* 3 large chicken breasts, boned and skinned, cut in half
* 1/4 cup flour
* 1 egg
* 1/4 teaspoon baking soda
* 2 tablespoons cornstarch
* 2 tablespoons vegetable oil
* 1 teaspoon salt
* 1 teaspoon soy sauce

Mix flour, egg, baking soda, cornstarch, oil, salt and soy sauce. Dip chicken into batter and fry until golden. Drain. Cut chicken crosswise into 1/2-inch slices. Arrange on a heated platter. Keep warm. Pour Lemon Sauce over and garnish with lemon slices.

Lemon Sauce:
* 1/2 cup water
* 1/2 teaspoon lemon zest
* 1/4 cup lemon juice
* 1/4 cup honey
* 1 tablespoon catsup
* 1/2 teaspoon chicken bouillon
* 1/2 teaspoon salt
* 1 clove garlic, minced
* 1 tablespoon cornstarch
* 1 tablespoon cold water

Heat water, lemon zest, lemon juice, honey, catsup, chicken bouillon, salt and garlic to boiling. Mix cornstarch and water and stir in. Cook and stir for 30 seconds or until thickened. Serve hot.

India Food Network is a website that provides a number of recipes online. It is home to recipes of many types of cuisines like Continental, Chinese, Indian & Italian cuisines. You can enjoy a large number of recipes available on the web at the ease of a single click. Don't miss out on these exotic recipes and encourage the chef in you right away.

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Spicy Prawn Noodles

Spicy Prawn Noodles

A delicious quick and easy mid-week meal with a kick!  

Serves 4

Prep time:  5 minutes

Cooking time:  10 minutes

Ingredients

500g/1lb 2oz medium egg noodles

2 tbsp sesame oil, plus extra for tossing the noodles

2 red chillies, de-seeded and finely chopped

3cm piece of fresh ginger, peeled and finely chopped

3 large garlic cloves, chopped

1 red pepper, de-seeded and thinly sliced

1 bunch of spring onions, thinly sliced on an angle

400g/14oz raw prawns, shelled

2 large or 3 small pak choi, shredded

2 tbsp sweet chilli sauce

100ml/3½fl oz Chinese rice wine

2 tbsp soy sauce

1 lime, juice only

Preparation method

1.  In a large pan cook the noodles as per packet instructions, set aside and toss through a drizzle of oil to prevent them sticking.

2.  In a large frying pan or wok heat the sesame oil and then add the chillies, ginger and garlic and stir-fry for 30 seconds.  Now add the red pepper, spring onions and prawns.  Cook for 3-4 minutes or until the prawns turn pink.

3.  Now add the cooked noodles, pak choi, chilli sauce, rice wine, soy sauce and lime juice.  Stir-fry until the noodles are heated through and serve immediately, enjoy!

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Chinese Chilli Bean Beef Stew

Chinese Chilli Bean Beef Stew

A delightful melt in the mouth beef stew with a kick, delicious! 

Serves 4

Prep time:  10 minutes

Cooking time: 2 hours

Ingredients

3 garlic cloves, crushed

2.5cm/1inch fresh root ginger, peeled and finely sliced

1 red chilli, deseeded and finely chopped

1 onion, sliced

2 medium carrots, peeled and cut into thick slices

1kg/2 ¼ lb braising beef

1 litre/ 1 ¾ pints vegetable stock

2 tbsp chilli bean paste

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tsp brown sugar

2 tbsp cornflour mixed with 2 tbsp water

To serve

2 spring onions, chopped

1 small handful of fresh coriander, chopped

Jasmine rice, cooked as per packet instructions

Method

1.  Place all the ingredients except the cornflour mixture into a large pan or wok and bring to the boil.

2.  Cover the pan and reduce to a simmer and cook for 2 hours.

3.  Add the cornflour mixture to the stew and mix through.

4.  Serve with jasmine rice and garnish with the spring onions and coriander.  Enjoy!

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Chilli King Prawns with Jasmine Rice

Chilli King Prawns with Jasmine Rice

A simple dish, quick and easy to make but very, very delicious!!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

3 tbsp groundnut oil

3 large garlic cloves, crushed

1 tbsp root ginger, grated

3 medium red chillies, deseeded and finely chopped

200g/7oz raw king prawns, shelled and deveined

400ml/14fl oz hot vegetable stock

2 tbsp tomato ketchup

½ tbsp light soy sauce

½ tsp brown sugar

1 lime, juice only

1 tbsp cornflour mixed with 2 tbsp water

2 spring onions, chopped on the diagonal

1 large handful coriander, roughly chopped

To serve

Jasmine rice, cooked as per packet instructions

Wedge of lime

Method

1.   Heat the oil in a large frying pan or wok and then add the garlic, ginger and chillies and stir fry for about 30 seconds.  Add the prawns, stir fry for 30 seconds until they begin to go pink.

2.  Pour in the stock and bring to the boil.  Add the ketchup, soy sauce and sugar and mix well.

3.  Add the lime juice and cornflour mix and stir into the sauce.  Cook for 6-8 minutes until reduced and thickened.

4.  To serve, ladle the prawns onto two serving plates and scatter with the spring onions and coriander add the rice and a wedge of lime... enjoy!

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The Best Singapore-Style Noodles

The BEST Singapore-style Noodles

Wow, these are the best Singapore Noodles I have ever tasted by far! If you want an absolutely delicious but quick and easy meal, this is the one for you! 

Serves 2

Prep time:  15 minutes

Cooking time: 10 minutes

Ingredients

2 tbsp groundnut oil

2 garlic cloves, peeled and grated

1 tbsp fresh ginger, grated

1 red chilli, de-seeded and finely chopped

5 fresh shitake mushrooms, sliced

2 tsp ground turmeric

100g/3 ½ oz smoked bacon, finely chopped

1 carrot, cut into strips

1 handful of beansproats

1 chicken breast, cooked and shredded

250g/9 oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drain

1 tsp crushed dried chillies

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

1 free-range egg, beaten

Splash of toasted sesame oil

2 spring onions, sliced diagonally

Method

1.       Heat your wok until it is smoking and then add the groundnut oil.  Add the garlic, ginger, fresh chilli, mushrooms and turmeric, stir fry for 10-20 seconds.

2.      Add the bacon and cook for 30 seconds and then add the carrots, beansproats and cooked chicken, stir-fry for 1 minute.

3.      Now add the noodles and toss in the wok for 1-2 minutes.

4.      Season the noodles with the dried chillies, soy sauce, oyster sauce and vinegar; stir well so the noodles are fully coated.

5.      Add the beaten egg and stir gently for 1 minute or until the egg is cooked through.  Add a splash of sesame oil, it is now ready to serve.  Pile onto a serving plate and add the spring onion to garnish. Enjoy!!

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Chilli Chicken with Rice

Chilli Chicken with Rice

A very quick and easy meal to cook but most importantly it is very, very tasty!

Serves 2

Prep time:  10 minutes

Cooking time: 15 minutes

Ingredients

For the chilli sauce

4 garlic cloves, chopped

2.5cm/1in piece fresh root ginger, peeled, chopped

1 red chilli, de-seeded, chopped

½ red pepper, de-seeded, sliced into strips

2 tomatoes, sliced

5 tbsp water

2 tbsp tomato ketchup

1 tsp light brown sugar

For the chicken

1 tbsp groundnut oil

250g/9oz skinless chicken breast fillets, sliced

1 carrot, sliced into strips

½ red pepper, de-seeded, sliced into strips

2 tbsp light soy sauce

2 large spring onions, sliced lengthways

Jasmine rice to serve (cook as per packet instructions)

Method

1.       For the sauce, place all the ingredients into a food processor and blend until you have a smooth sauce and set aside.

2.      For the chicken, heat a wok and then add the oil.  Add the chicken and cook for 2-3 minutes until golden.  Now add the carrot and pepper and cook for 1-2 minutes then add the sauce and bring to the boil and cook for a further 2-3 minutes. 

3.      Add the soy sauce to season.  Serve with the rice and sprinkle with the spring onions, enjoy!

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the BEST Five Spice Pork Spare Ribs

The BEST Five Spice Pork Spare Ribs

These have to be the BEST Spare Ribs I have tasted. They melt in your mouth...absolutely delicious!

Serves 4

Prep time: 30 minutes

Cooking time: 1 hour
Ingredients

For the spareribs

750g pork spareribs

600ml groundnut (peanut) oil

For the marinade

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp light soy sauce

1 tbsp Chinese black rice vinegar or cider vinegar

2 tsp sesame oil

1 tbsp corn flour

For the sauce

2 tbsp finely chopped garlic

2 tsp five-spice powder

3 tbsp finely chopped spring onions

3 tbsp Chinese rock sugar or granulated sugar

3 tbsp Shaoxing rice wine or dry sherry

150ml/5 fl oz chicken stock

1½ tbsp light soy sauce

2 tbsp dried grated orange peel

85ml/3fl oz Chinese black rice vinegar or cider vinegar

Method

1.      Mix the marinade ingredients together in a bowl and place the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.

2.      Heat the oil in a deep-fat fryer or large pan. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)

3.      Put the sauce ingredients into a clean wok or frying pan.

4.      Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.

5.      Skim off any surface fat, turn onto a warm serving plate and serve at once.

Cooks Tips

v  If necessary, add a little water to the sauce to prevent the spareribs from drying up.

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Red Cooked Beef on a bed of Egg Noodles

Red-Cooked Beef on a Bed of Egg Noodles

A delicious and aromatic Chinese dish with very tender beef slices...

Serves 4

Prep time: less than 30 minutes

Cooking time: 1 hour
Ingredients

1 tbsp vegetable oil

6 spring onions, sliced

4 garlic cloves, thinly sliced

thumb-sized piece fresh ginger, cut into matchsticks

1 tsp roasted Sichuan peppercorns

6 star anise

6 cloves

1 cinnamon stick

200ml beef stock

75ml brandy

50ml dark soy sauce

2 tsp sugar

pinch salt

500g piece of topside beef

1 red pepper, sliced

1 yellow pepper, sliced

To serve

1 packet ready-made egg noodles, cooked according to packet instructions

fresh beansprouts

sesame oil, to drizzle

handful peanuts, toasted

Method

1.      Heat the oil in a large, deep frying pan over a medium heat. Add the spring onions, garlic, ginger, Sichuan peppercorns, star anise, cloves and cinnamon stick and fry for 2-3 minutes, until the spring onions have softened.

2.      Add the stock, brandy, soy sauce, sugar and salt. Bring to the boil, then turn down the heat and simmer for five minutes.

3.      Reduce the heat, so the mixture is barely simmering, then place the beef into the sauce. Poach the beef, turning occasionally, for 45 minutes to one hour, or until completely cooked through.

4.      Add the red and yellow peppers one minute before the end of cooking and allow to soften for a minute. Remove the beef from the pan and allow to rest for 4-5 minutes covered in foil, then carve into thin slices.

5.      To serve, place the egg noodles, bean sprouts, sesame oil and peanuts into a large bowl and mix together well. Divide the noodle mixture and place onto four plates. Place a few slices of beef onto each pile of noodles and drizzle over the sauce

Cooks Tips

v  Add a little water to the sauce if it has gone to thick.

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What's cooking tonight? - Five Spice Roast Duck Breast

Five Spice Roasted Duck Breast

This is a delicious duck recipe - perfectly tender meat for this dead easy dinner party dish, very tasty.

Serves 4

Ready in 30 minutes

Ingredients

4 duck breasts, free-range if possible

1 tsp Chinese Five Spice Powder

Olive Oil for frying

2 star anise broken in half

4 bok choi halved

4 spring onions cut into lengths

2 tbsp soy sauce

Chicken Stock fresh, cube or concentrate, made up to 100ml

2 tbsp runny honey

Method

1.       Firstly, cut slashes through the skin and fat of each duck breast, make sure that you don’t cut into the flesh.  Rub the duck with the Five Spice and season well. 

2.       Heat a little oil in a heavy frying pan and when it is really hot add the duck breasts, skin-side down.  Turn the heat down a little and fry for 8-10 minutes or until the skin is very crisp and brown and the fat has started to melt out from under the skin.  Tip out any excess fat.

3.       Turn the breasts over and add the star anise to the pan.  Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid – you want them pink in the middle.  Take the duck out of the pan and let rest for 5 minutes.

4.       Whilst the duck is resting add the bak choi to the pan with the spring onions and cook briefly.  Add the Soy sauce, chicken stock and honey and let it bubble together briefly.

5.       Plate the duck, bok choi and spring onions and spoon over the sauce.

Cook’s tips

v  If your guests like sauces I would double up on the sauce ingredients as it is delicious and people always more.

v  You can always serve this dish with steamed rice or noodles.

v  If time is of the essence and you want to spend time with your guests you can pop the duck in the oven for 15 minutes on a low heat.

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