10 lip-smacking Chinese recipes you'll totally love!

Apprehensive of trying your hand at making Chinese? Aditi Bose lists out these easy-to-make Chinese recipes!

January 31 is Chinese New Year.

So here are some of my favourite easy to cook and yet yummy recipes (consciously I have left out the pork, duck and the beef recipes here) for you to celebrate it with your near and dear ones.

They are simple and yet taste like in the best restaurant!

We start with:

Chicken-mushroom soup

Ingredients

• 2 cups minced chicken
• 1 cup mushroom
• 1/2 teaspoon each of ginger and black pepper
• 4-5 cups of chicken broth
• 2 tablespoon soy sauce
• 1/3 cup chopped celery

Method

• In a pan add 2 spoons of oil and add the minced chicken.
• Let it turn brownish
• In a deep dish add the chicken broth and bring to a boil
• Add the mushroom to it
• Now add the minced chicken and the chopped celery
• Once the soup begins to thicken a little add the soy sauce and remove from flame
• Before serving add the ground ginger and black pepper
• Transfer into bowls and serve hot

Liked this recipe? Click here for more recipes and food features!

Got an interesting recipe to share? Simply write to us at getahead@rediff.co.in with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.

Crunchy Chicken Salad

Ingredients

• 11/2 cups of shredded boneless chicken
• 1 diced lettuce
• 3 chopped green onions
• 1 tablespoon of roasted sesame seed
• 1 packet rice noodle
• 2 tablespoon brown sugar
• A little sesame oil
• A little soy sauce
• A little rice vinegar

Method

• Combine the sugar with the sesame oil, the rice vinegar and the soy sauce in a bowl and keep aside.
• In a skillet take a little oil and fry the noodles in low heat.
• Once done add to the dressing
• In a large bowl add the lettuce, green onion and the shredded chicken together. Add the toasted sesame seed
• Add the noodles and mix all in well
• Put in the fridge and let it cool down for a while
• Before serving out into small bowls and a little dressing from the top

Vegetarian Spring Rolls

Ingredients

• 4/5 cups shredded cabbage
• 2 cups of bean sprouts
• 1 carrot shopped
• 1/2 cup celery chopped
• 6 egg roll wrappers
• To taste the following
• Soy sauce
• Brown sugar
• Ginger-garlic powder
• A few spoons of oil

Method

• Mix well in a bowl the soy sauce, sugar and the ginger-garlic powder.
• In a bowl add all the vegetables and pour the soy sauce mixture over it
• Mix well
• Let it stand for 10-15 minutes
• Then squeeze out all the excess liquid from the mixture
• Place the egg roll on a plate and add a heap of the vegetable mixture in the centre
• Fold the corners and then roll like an envelope
• Make sure that you roll tightly
• In a pan add the oil and heat it
• Once hot add the rolls one by one
• Remove once golden and drain out the excess oil
• Serve hot with mustard sauce

Vegetarian Fried Rice

Ingredients

• 2 cups rice
• 1/2 cup chopped carrot
• 1/2 cup peas
• 2 eggs
• A little oil
• A teaspoon of sesame oil
• A little soy sauce

Method

• Cook the rice well in a pan
• In a separate pan cook the peas and the chopped carrots till tender
• In a non stick pan, heat a little sesame oil and then put in the vegetables and stir fry it
• Crack the eggs and stir to make scrambled eggs
• Add the rice and stir it in
• Add the soy sauce to taste and stir the rice mixture
• Transfer on to the serving bowl
• Drizzle a little sesame oil and serve hot

Hakka Noodles

Ingredients

• 1 packet Hakka Noodles
• 1/2 cup each of shredded: spring onion, cabbage, carrot, beans, capsicum, celery
• 1 teaspoon each of soy sauce, vinegar and chilli sauce
• Salt and pepper

Method

• Boil the noodles in a pan with a little salt and a spoon of oil
• Once done drain out excess water and keep aside
• In a pan add 2-3 spoons of oil and heat
• Once hot add all the vegetables and stir fry
• Add a little garlic paste and toss it
• Once the vegetables begin to soften add the noodles
• Add the sauces and mix it in well
• Serve hot

Chinese Lemon Chicken

Ingredients

• 1 cup shredded chicken
• 1 egg
• 2 teaspoons each of these sauces
• Oyster
• Sesame
• A few spoons of sugar
• Salt and pepper for taste
• 2-3 spoons of corn flour
• Juice of a medium-sized lemon

Method

• Take the chicken in a bowl
• Add the sugar, salt, pepper and the sauces to it
• Beat the egg and add to the chicken
• Keep it covered and let it marinate for about an hour
• Take a non tick pan and sauté it in a little oil
• Leave aside
• In a bowl add the corn flour and mix it in water so that no lumps form
• In a different pan bring 1/2 cup water to a boil
• Add 2 spoons of sugar and the lime juice to it
• Once it begins to boil add the corn starch to thicken the sauce a little
• Lower the flame and add the chicken
• Let it cook for 10-15 minutes in low flame till the lemon sauce is no longer watery
• Serve with a garnish of roasted peanuts / sesame seed / chopped celery

Spicy Shrimp

Ingredients

• 2 cups of small and fresh cleaned shrimps
• 1 tablespoon each of these:
• Ketchup
• Soy sauce
• Honey
• 2 teaspoons cornstarch
• 1/2 spoon pepper and ground ginger
• 2-3 cloves of chopped garlic cloves
• 1 tablespoon of vegetable oil
• Half cup chopped spring onions

Method

• In a bowl, stir the ketchup, soy sauce, honey and cornstarch with a cup of water
• Add the pepper and ginger and mix it in well
• Cover and keep aside
• In a pan heat the oil and add he spring onions and the garlic.
• Stir it for less than a minute and add the shrimps
• Toss it around and then add the sauce
• Cook in low flame till the sauce is thick
• Serve hot

Note: Instead of shrimps, you can do the same with tiny pieces of chopped brinjal as well. Use a little red wine for add flavour in that case.

Mushroom and Chicken

Ingredients

• 2 cups of shredded boneless chicken
• 1 cup fresh sliced mushroom
• 1 cup chopped broccoli
• 1 tablespoon corn starch
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 tablespoon each of soy sauce, oyster sauce and rice wine
• 2 cloves of garlic
• 1 cup chopped bamboo shoot
• 1/2 cup of roasted cashew

Method

• Take a pan and heat the vegetable oil till it begins to smoke
• Add the mushroom, bamboo shoot, broccoli and the cashew
• Cook for a few minutes and then transfer into a bowl and keep it covered
• In a bowl combine the cornstarch and the sugar with the sauces
• Add a little of the chicken broth (when boil the diced chicken don't throw away the broth)
• In another pan, heat the vegetable oil and then added the chicken
• Once it turns a little brownish add the broth mixture
• Once the mixture stops being watery transfer it into a large bowl and add the mushroom mixture to it.
• Stir it all in together and serve piping hot

Red Macaron

Ingredients

• A cup of ground almond
• 1/2 kg icing sugar
• 5-6 eggs
• Red food colouring

Method

• Add the almond to the icing sugar.
• Add the red food colouring and the egg whites and bet well till smooth
• Take a baking tray and line it with baking paper
• Fill the mixture in a piping bag and pipe small balls of the mixture onto the baking paper
• Allow the balls to spread a little and settle
• Place in an oven and cook for around 15 minutes
• Cool and serve

Jasmine Tea Dessert

Ingredients

• 1 sponge cake
• 2-3 spoons of jasmine tea
• 3 cups whipped cream
• A big slab of dark chocolate
• 1 packet unsalted butter

Method

• Boil the cream in a pan
• Add the jasmine tea to it and stir. Do this in very low flame for 15-20 minutes
• Strain the cream into a bowl and add the chocolate
• Mix it well till it becomes of a thick consistency
• Melt the butter and add to the mixture
• Pour over the sponge cake and set it in the fridge

Liked this recipe? Click here for more recipes and food features!

Got an interesting recipe to share? Simply write to us at getahead@rediff.co.in with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.