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Chinese classics

  • Published at 03:51 pm March 16th, 2017
  • Last updated at 02:22 pm March 17th, 2017
Chinese classics
There are some classic Chinese dishes that we all love. Kung Pao chicken and beef with broccoli are two of my favourite dishes, which I order all the time when I am in a restaurant. They are very simple to make at home too. You will probably already have most of the ingredients in your pantry. It requires a little preparation, but takes only a few minutes to cook. These are my go to Chinese dishes, when I am in a hurry. Give it a try, I am sure you will love them too. Kung Pao chicken Ingredients: For the marinade: 2 large chicken thighs, cut into bite-size pieces 1 tbsp oyster sauce 2 tbsp soy sauce 1 tsp Chinese five spice powder (optional) 1 tbsp ginger paste 1 tsp black pepper 1/2 tbsp cornstarch For the stir fry: 5 cloves garlic, chopped 1 small onion, sliced 4 to 5 dried red chillies (use more if you like it super hot) 1/2 cup cashew nuts or peanuts 2 tbsp vinegar 2 tsp black pepper 2 tsp sugar 1/2 cup chopped scallions 4 tbsp soy sauce Directions: Mix everything for the marinade with the chicken and let it sit in the fridge for two hours. Now, in a wok, heat 1/3 cup oil. Add the cashews and the dried chillies. Fry until cashews have a light brown colour, then take the chillies and nuts out of the oil and keep aside. In the same oil, add the garlic and onion. Fry for two minutes, then add the chicken. Stir continuously over high heat, until the chicken is caramelised and turns slightly golden. Now add the vinegar, soy sauce, sugar and pepper. Once everything is well combined, add the fried chillies and cashews (save a few cashews for garnish). Keep stirring for another minute. Before taking it off the heat, add the scallions and toss. Garnish with the reserved cashews and scallions and serve with steamed or fried rice. [caption id="attachment_52856" align="alignright" width="682"]Courtesy Courtesy[/caption] Beef with broccoli Ingredients: For the marinade: 2 cups beef, cut into bite-sized pieces 1 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp vinegar 1 tbsp ginger paste 1 tsp black pepper 1 tbsp cornstarch For the stir fry: 1 medium sized broccoli 1 medium carrot 3 big cloves of garlic 1 small sized onion 2 dried chillies, thinly sliced 2 tsp sugar 2 tbsp soy sauce, and some extra if needed Directions: Mix everything for the marinade with the beef and let it sit in the fridge for a few hours. You can do this part the night before and keep it in the fridge. It makes the beef tender. First, heat 1/4 cup oil in wok and add the chillies and garlic. Fry until the garlic is light brown. Add the beef and stir fry over high heat continuously for about four to five minutes, until it changes colour. Once its' done, take it out of the pan. Wipe the wok clean. Heat two tablespoons of oil in the wok and add the onion. Stir for one minute and add the carrot first. Splash a little water and stir fry until the carrots are slightly tender. (I put the carrot first because broccoli doesn't take long to cook at all). Now add the broccoli. Fry for two minutes. Add the beef back into the wok. Stir until everything is well combined. Add the sugar and the extra soy sauce. Taste it and add salt if needed. Add a bit of extra black pepper. Serve hot with steamed rice or fried rice.
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