Detailed Recipes for Classic Chinese Dishes

06.10.2024   Jai A Wilcox

Introduction

Chinese cuisine is renowned worldwide for its rich flavors, diverse cooking techniques, and profound cultural heritage. This recipe collection features three widely popular classic Chinese dishes: Kung Pao Chicken, Mapo Tofu, and Yu Xiang Rou Si (Fish-Flavored Shredded Pork). These dishes not only represent different regional cuisines but also showcase various cooking methods commonly used in Chinese cooking, such as cutting, stir-frying, and braising. Whether you're a beginner or an experienced cooking enthusiast, this recipe book will provide you with detailed ingredient lists, precise cutting methods, step-by-step cooking processes, and practical cooking tips. Let's embark on this colorful, aromatic, and flavorful journey of Chinese cuisine, exploring the stories and artistry behind these traditional delicacies!

Table of Contents

1. Kung Pao Chicken
2. Mapo Tofu
3. Yu Xiang Rou Si (Fish-Flavored Shredded Pork)

1. Kung Pao Chicken

Ingredients

• Chicken breast 300g
• Peanuts 50g
• Dried chili peppers 8-10
• Scallions 2
• Ginger 1 small piece
• Garlic 2 cloves
• Cucumber 1/4 (optional)

Seasonings:

• Soy sauce 1 tbsp
• Cooking wine 1 tbsp
• White pepper powder a pinch
• Cornstarch 1 tsp
• Vinegar 1 tbsp
• Sugar 1 tsp
• Salt to taste
• Vegetable oil 3 tbsp

Cutting Methods

1. Cut chicken breast into 1.5cm cubes.
2. Cut scallions into 1.5cm sections, mince ginger and garlic.
3. Cut dried chili peppers into 1cm sections.
4. Cut cucumber into cubes similar in size to the chicken (if using).

Cooking Process

1. Place the chicken cubes in a bowl, add 1 tbsp soy sauce, 1 tbsp cooking wine, a pinch of white pepper powder, and 1 tsp cornstarch. Mix well and marinate for 15 minutes.

2. Heat oil in a wok, when the oil is 70% hot, add peanuts and fry until slightly golden. Remove and set aside.

3. Leave some oil in the wok, sauté scallions, ginger, garlic, and dried chili pepper sections.

4. Add the marinated chicken cubes, stir-fry quickly until the color changes.

5. Add 1 tbsp vinegar, 1 tsp sugar, and salt to taste, continue to stir-fry.

6. Add the fried peanuts and cucumber cubes (if using), mix well.

7. Finally, thicken the sauce slightly with cornstarch slurry, ensuring the sauce evenly coats the chicken cubes before serving.

Cooking Tips

• Don't marinate the chicken for too long, as it may affect the texture.
• Frying peanuts separately ensures they remain crispy and delicious.
• Be careful not to burn the dried chili pepper sections, as it will affect the taste and appearance of the dish.
• When thickening the sauce at the end, work quickly to avoid overcooking the chicken.

2. Mapo Tofu

Ingredients

• Soft tofu 1 box (about 400g)
• Ground pork 100g
• Pixian doubanjiang (Sichuan chili bean paste) 1 tbsp
• Garlic 2 cloves
• Ginger 1 small piece
• Scallions 2
• Dried chili powder 1 tsp
• Sichuan peppercorn powder 1/2 tsp

Seasonings:

• Soy sauce 1 tbsp
• Cooking wine 1 tsp
• Cornstarch 1 tbsp
• Water 100ml
• Salt to taste
• Vegetable oil 2 tbsp

Cutting Methods

1. Cut tofu into 2cm cubes.
2. Mince garlic and ginger.
3. Chop scallions finely, separating the white and green parts.

Cooking Process

1. Soak tofu cubes in hot water for 5 minutes, then drain.

2. Heat oil in a wok, sauté garlic, ginger, and the white parts of scallions.

3. Add ground pork, stir-fry until crumbly.

4. Add Pixian doubanjiang, stir-fry until the oil turns red.

5. Add tofu cubes, gently stir-fry, being careful not to break the tofu.

6. Pour in 100ml water, bring to a boil then reduce heat to medium-low and simmer for 3-5 minutes.

7. Season with soy sauce and salt.

8. Thicken the sauce slightly with cornstarch slurry.

9. Finally, sprinkle dried chili powder, Sichuan peppercorn powder, and the green parts of scallions. Gently mix and serve.

Cooking Tips

• Soaking tofu in hot water removes the raw bean flavor and helps it absorb flavors better.
• Be gentle when stirring the tofu to prevent it from breaking.
• Adding chili powder and Sichuan peppercorn powder at the end enhances the mala (numbing and spicy) flavor. Adjust the amount according to your spice tolerance.

3. Yu Xiang Rou Si (Fish-Flavored Shredded Pork)

Ingredients

• Pork tenderloin 300g
• Carrot 1/3
• Green bell pepper 1
• Wood ear mushrooms 30g (dried, soaked in advance)
• Garlic 3 cloves
• Ginger 1 small piece
• Scallions 2

Seasonings:

• Soy sauce 1 tbsp
• Vinegar 2 tbsp
• Sugar 1 tbsp
• Cooking wine 1 tbsp
• Cornstarch 1 tbsp
• Salt to taste
• Vegetable oil 3 tbsp

Cutting Methods

1. Cut pork tenderloin into thin strips.
2. Cut carrot and green bell pepper into thin strips.
3. Cut wood ear mushrooms into small pieces.
4. Mince garlic and ginger, cut scallions into thin strips.

Cooking Process

1. Marinate pork strips with 1 tbsp soy sauce, 1 tbsp cooking wine, and 1 tsp cornstarch for 10 minutes.

2. Heat oil in a wok, sauté garlic and ginger.

3. Add marinated pork strips, stir-fry quickly until the color changes.

4. Add carrot strips, bell pepper strips, and wood ear mushrooms, continue to stir-fry.

5. Season with 2 tbsp vinegar, 1 tbsp sugar, and salt to taste, mix well.

6. Finally, thicken the sauce with cornstarch slurry, ensuring the sauce evenly coats the ingredients.

7. Garnish with scallion strips before serving.

Cooking Tips

• Cut the pork along the grain for better texture.
• Try to cut the carrot and bell pepper strips to a similar size as the pork strips.
• When thickening the sauce, be mindful of the consistency – too thick will affect the texture, too thin will result in a less flavorful dish.