How To make Canton Chicken& Chinese Sausages

Chinese Style Pancit Canton

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Ingredients:
250g shrimp
2-3 tbsp cooking oil
2 Tbsp minced garlic
1 medium size yellow onion, finely chopped
3 pcs chorizo or chinese sausage
150g kikiam
1 liter water
3 Tbsp soy sauce
3 Tbsp Knorr seasoning
3 Tbsp Oyster Sauce
1/2 Tbsp white sugar
1 pc chicken bouillon cube (optional)
*ground black pepper
*shrimp stock
cornstarch slurry: 6 cups cold water + 6 Tbsp cornstarch
500g Pancit Canton noodles
1 large size carrots, julienned
2 sayote , julienned
baguio beans, juliened
chinese cabbage
1-2 Tbsp sesame oil


Shrimp stock:
-1 Tbsp cooking oil
-shrimp heads
-2 cups water

How to make Perfect Chow Mein at home like a chef!

Chow mein recipe | how to make perfect chow mein at home

RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water

METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
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SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion

• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar

• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
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TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video

????Rice Cooker Chicken and Rice with Chinese Sausages | Chinese One Pot Wonder for Busy People

Let's make Rice Cooker Chicken and Rice with Chinese Sausages!

For those days when time is tight and energy is low, this recipe has got you covered.
It's quick, it's easy – simply toss all the ingredients into the Rice Cooker and let it work its magic. Treat yourself to a satisfying and delicious meal without the stress of cooking after a long day at work. Your perfect dinner awaits – let's make cooking a breeze! ????????️

????Your support means the world to us! Please subscribe to our channel for new upload every Monday.

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????Ingredients:
3 cups Jasmine (Thai) Rice 泰國香米
3-4 dried shitake mushrooms 冬菇
1/2 Chicken (400-500g) 鮮雞
1 Chinese pork sausage 臘腸 (
1 Chinese liver sausage 膶腸 (

Marinade:
2 tablespoons Light Soy Sauce 生抽 (I use Lee Kum Kee
1 tablespoon Dark Soy Sauce 老抽 (
1 tablespoon Shaoxing Wine 紹興酒 (

1/2 teaspoon Sugar 砂糖
1 pinch Salt 海鹽

Sauce:
1 tablespoon fresh Corinder (Cilantro) 芫茜
1 teaspoon Bird's eye chili 指天椒
2 tablespoons Light Soy Sauce 生抽 (
1/2 tablespoon Dark Soy Sauce 老抽 (
1/2 teaspoon Sugar 砂糖

Method:
1. In a bowl, steep the dried shitake mushrooms in hot water (like a tea), and leave it at room temperature for 4 hours
2. Marinade the chicken for at least 30 minutes. You can also marinade overnight to save time the next day.
3. Wash the rice (not in the rice cooker's internal pot) and then place in the internal pot. Pour in the liquid the mushrooms were soaking in. Be careful not to pour in the dust and sand on the bottom of the bowl. Then top off with filtered water until just under the rice cooker's 3-cup line. Then start the rice cooker.
4. Slice the Chinese sausages and the rehydrated mushrooms.
5. Then use a plate, roughly the same size as the internal pot and arrange the chicken, skin-side up.
6. When the rice cooker has been cooking the rice for about 10 minutes, open the lid, place a layer of mushrooms on the rice. Then slide the chicken on and then add the sausages. Close the lid and let the rice cooker finish the cooking program.
7. When the rice program finishes, keep the lid closed for another 10 minutes.
8. Make the sauce
9. Before eating, mix up the rice and the cooked ingredients and serve with the sauce.

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Equipment I use:
Electric Kettle: Gemini (
IH Hob: Gemini (
Rice Cooker: Gemini (

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????️Chapters:
00:00 - Intro
00:11 - Prep the shitake mushrooms and chicken
00:30 - My pick for the type of rice
00:33 - Reason not to wash the rice in the rice cooker container
00:50 - Add the mushroom water into the rice cooker
01:15 - Different types of Chinese sausages
01:41 - Easy way to add the chicken into the rice cooker
02:25 - Add the Chinese sausages
02:31 - Making the sauce
03:00 - Mix the rice and plate

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???? Explore more:
No fail Pineapple Bun from when I was a kid➡️
HK style Swiss Chicken Wings Noodles➡️
Hakka Style Stuffed Tofu➡️
Reduced Oil Flat Noodles with Cognac Beef➡️
Chinese Overlord Chicken➡️
Typhoon Shelter Chicken Wings➡️
Drunken Clams in Steamed Eggs➡️
Yeung Chow Fried Rice➡️
Cantonese style Pan Fried Chicken with Scallion Sauce➡️
How to cut steamed Chicken the Chinglish way➡️

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How to Make The Best Chinese Lo Mein ~ Chinese Food Recipe

This Chinese vegetable lo mein dinner is quick, easy, healthy and delicious. I show you my secret ingredient I use to get that smoky hint of flavor in the lo mein. Packed full of vegetables. Lo mein is one of our favorite stir fry Chinese foods. Enjoy.

#food #recipe #chinesefood #lomein #tesscooks4u #foodporn

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How to Make Vegetable Lo Mein ~ Chinese Food Recipe

INGREDIENTS:
1 pound of Lo Mein Noodle
or spaghetti/linguini/fettucini
Oil for wok

Whites and greens of garden onions
Celery
Carrots
Bamboo shoots
Cabbage/Bok Choy
Bean Sprouts
1 tbsp. minced garlic
1 tsp. grated ginger

Sauce:
3 tbsp. soy sauce
2 tbsp. oyster sauce
1-2 tbsp. mushroom flavor dark soy sauce
or dark soy sauce
3 tbsp. water/vegetable/chicken broth
pinch white pepper
1/4 tsp. sesame oil

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PRODUCTS I AM USING --- AFFILIATE LINKS

I have an electric stove so I use a Carbon Steel Flat Bottom Wok


These Wok Spatulas are nice for wok cooking


Oyster sauce


I use the Kadoya Pure Sesame Oil


This is my favorite brand of dark soy sauce


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STIR FRY CHICKEN NOODLES | CHICKEN STIR FRY WITH NOODLES | CHICKEN CHOW MEIN

Stir Fry Chicken Noodles | Chicken Stir Fry With Noodles | Chicken Chow Mein | Chicken Noodles | Stir Fry Noodles | Chicken Stir Fry | Chicken Noodles Recipe | Chicken Chow Mein Recipe | Chicken Fried Noodles Recipe


Ingredients for Stir Fry Chicken Noodles:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless Chicken , sliced into thin flattish 2” strips- 250 gms
- Noodles, 150 gms pack, sufficient for 2 persons

Chicken pieces to be marinated with:
- Salt-1/2 tsp
- Pepper powder- 1/2 tsp (preferably White Pepper Powder)
- Soy sauce- 1 tsp
- Vinegar- 1 tsp
- Honey- 1 tsp
- Garlic, grated- 2-3 cloves (1 tsp)

Veggies:
- Broccoli florets- 1.5 cups (100 gms)
- Carrots, julienned- 1.5 cups (75 gms)
- Red Pepper, julienned- 1.5 cups (75 gms)
- Spring Onion/Scallions whites, chopped -2 tbsp (around 3 spring onions)
- Spring Onion greens, thick chopped for garnish- 3

Other Ingredients:
- Garlic, chopped- 2 tsp
- Ginger, chopped- 1 tsp
- Refined Oil-2 tbsp
- Salt for seasoning- 1/4 tsp or to taste
- Pepper Powder- 1/4 tsp or to taste

Sauces:
- Dark Soy Sauce- 2 tsp
- Oyster Sauce- 2 tsp
- Red Chilli Sauce- 3 tsp

Preparation-

- Slice the boneless chicken fillets into 2” flattish strips.
- Grate 2-3 garlic cloves to give a teaspoon of garlic.
- Fine chop the peeled garlic cloves and the ginger.
- Take out the broccoli florets and julienne the carrots & red pepper.
- Chop the white and green portion of spring onions/scallions.
- Marinate the chicken strips with the items specified. Mix and set aside for around 20-30 mins.

To boil the noodles, follow the instructions on the packet.
OR
- For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil.
- Add the noodles and stir it lightly for it to open up.
- Boil it for 2-3 mins, should not be soft but “al dente”.
- Drain it in a colander and wash it with cold water to stop the cooking.
- Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick.
- Set it aside.

Process:

- Heat 1.5 tbsp oil in a wok.
- Add the marinated chicken and stir fry on high heat for around 4 mins till the chicken pieces are browned. Remove from oil and set aside.
- Add 1/2 tbsp oil to the same wok and heat it.
- Now add the chopped garlic and ginger & stir fry on medium heat for 15 secs.
- Add the chopped spring onion whites and stir fry on medium heat for another 15 secs.
- Now add the julienned carrots and broccoli florets, give a mix and season with a pinch of salt and pepper powder. Stir fry on high heat for 1 min.
- Add the julienned red pepper, mix and stir fry on high heat for around 2 mins till the vegetables are cooked but still crunchy and retain the color.
- Now add the fried chicken and give a mix on medium heat for 1 min.
- Now add the boiled noodles and mix it well with the vegetables.
- Add all the sauces and salt & pepper for seasoning and mix it well on high heat.
- Stir-fry and toss on high heat for 2 mins till the noodles are well coated with the sauces.
- Garnish with spring onion greens and serve hot.




#stirfrychickennoodles #chickennoodles #chickenchowmein #chickenfriednoodles #chickennoodlesrecipe #chickenstirfry #chinesenoodles #spiceeats #spiceeatsrecipes #chowmeinrecipe

The Best Lemon Chicken And Chilli Chicken Recipe EVER • Taste Show

Master chef John Zhang shows you how to make the best lemon chicken and chilli chicken with step by step instruction.

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The lemon chicken is crispy battered chicken pieces smothered in a sweet and tangy lemon sauce.

The chilli chicken is made with lightly battered crispy chicken chunks lightly tossed with spicy red chili pepper.

#chillichicken #lemonchicken #chickenrecipe

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