Chicken wings*8, soy sauce, chili sauce, tomato sauce, honey, brown sugar, vinger, minced garlic, five spice powder, sesame oil.
1. Prepare marinade with soy sauce, chili sauce, tomato sauce, honey, brown sugar, vinger, minced garlic, five spice powder, sesame oil.
2. Mix chicken wing with marinade evenly and wait . . . → Read More: Baked chicken wings
Try this chicken recipe and is worth the effort. The chicken gravy is great when serve with rice. Keep the remainder gravy in the fridge and reuse for the next round. The flavour will become more tasty with each time it is cooked. You can add this sauce to flavour other dishes . . . → Read More: Chicken in Soya Sauce and Red wine
1. 6 Chicken wing,
2. 1 tin of Coke
3. 3 pecies ginger
4. 3 pecies garlic
5. 3 sections scallion
6. 3 teaspoon vegetable oil
7. 1 teaspoon soy oil
8. 1/6 teaspoon suger
9. 1/3 teaspoon rice wine
10. 1/3 teaspoon salt
1. pour vegetable oil . . . → Read More: Chicken wing with Coke
Big dish Chicken origined from Xinjiang Province, and became popular around almost all cities in China recently.
Chicken, potato, pepper, green pepper, red pepper, dry red pepper, chili oil, rice wine (or beer), soy sauce, salt, sugar, ginger slice, onion, galic
Cut Chicken and Potatoes into small cubes. . . . → Read More: Big dish Chicken
Bon bon chicken or “Bang Bang Ji” (棒棒鸡) a very popular chinese food in China as well as in many Chinese restaurants in the US. You can find bon-bon chicken almost anywhere–mobile carts, stalls, and little restaurants dotting the city. This plate of bon-bon chicken costs RMB10 (approximatey US$1.50) and was sinfully . . . → Read More: Bon bon chicken (Bon Bon Ji, bang bang ji)
Beggar Chicken was origined in the late Ming and early Qing Dynasty. A beggar in Changshu(常熟) Jiangshu province, got a chicken one day, but didn’t have any spicies, so he just removed the offal and wrapped with mud, put to roast on the fire until the . . . → Read More: Beggars Chicken (Baked Chicken)
Zhangcha duck, or tea-smoked duck, is a famous Sichuan dish. It is cooked by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.
. . . → Read More: Zhangcha duck
Usually we think the place of origin of Cashew origin should be America, so it’s a bit costly in China. Maybe it’s not imported from USA; anyway it’s still a costly ingredient for cooking. Therefore we didn’t cook it at home often, and we didn’t order in restaurant often as well. But . . . → Read More: Cashew Chicken
Kung Pao chickenis a classic dish in Szechuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official.Ding served as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian. The name “Kung Pao” chicken is derived . . . → Read More: Kung Pao chicken