Christine's Recipes: Easy Chinese Recipes | Easy Recipes

Eight-Treasure Porridge (養生八寶粥)

by · 1 comment
Eight Treasure Porridge01

Traditionally this healthy Eight-Treasure Porridge is eaten on the Laba Festival, the eighth day of the La Month (i.e. the twelfth month of the Chinese lunar calendar). As for myself, I love to eat it whenever I like throughout the year. Well, if you’re living in an area where it’s cold, this dessert soup is a good treat warming yourself up, as well as absolutely guilt-free. The ingredients used are nutrient-rich, good to our body. Chinese Yam can help lower blood sugar and blood pressure, sooth mood and get better sleep. Best of all, it’s very easy to make. Simply soak and wash the ingredients, then pop them in a large pot. There you go.
Read More

Steamed Prawns with Garlic and Fermented Beancurd

by · 2 comments
Steamed Garlic Prawns01

Way back many years ago, after tasting my mother-in-law’s steamed garlic prawns, I instantly fell in love of it, that’s totally different from the populated version. Without any hesitation, I asked my mother-in-law to teach me. I couldn’t imagine how easy it is to make this dish. Not very long, I took the trick back to my kitchen and replicated my mother-in-law’s dish for my daughter to run a taste test. Then guess what’s after? After that taste test, whenever my daughter sees me preparing some prawns, she would ask if I’m going to make this dish and wants to taste again. I’m so glad that her western palate also loves this unique Chinese dish. Best of all, she feels it’s comparatively easy to peel the shells on her own.
Read More

Stir Fried Shiitake Mushroom with Chicken

by · 1 comment
Stir Fried Shiitake Mushroom with Chicken01

The meaty texture of fresh shiitake mushrooms is very soft and smooth. It doesn’t take very long to be cooked through as the dried ones do. What will amaze you is that Shiitake mushrooms will take up all the flavours of the meat and sauce. This time I used mirin, one of the common staples in Japanese cooking to make the sauce, with a bit of soy sauce. The whole chicken dish turned out very flavoursome. The chicken meat was just cooked through and retained a tender texture. The highlight of the dish is the sauce that will make you don't want to waste a drop of it at all. This dish goes perfectly with a bowl of steamed rice.
Read More

Stir-Fried Prawns with Sweet Soy Sauce and Basil

by · 1 comment
Stir-Fried Prawns with Sweet Soy Sauce and Basil01

What I like making stir-fry dishes is that I can use endless combinations of ingredients. The stir-fried prawns were paired with some condiments often used in Asian cooking. If you have Thai or Taiwanese basil, feel free to use them. I just picked some sweet basil from my backyard. Its sweet fragrance penetrates the prawn meat and will make you feel very refreshing. The sweet soy sauce used is called ABC, has a unique malty flavour. Just browsing the ingredient list in the recipe, will it make you feel like to give it a go?
Read More

Baked Chicken with Spicy Salt

by · 4 comments
Baked Chicken with Spicy Salt01

To make this baked chicken, basically you only need two simple seasonings, salt and sand ginger powder, added the fragrance of star anise. Absolutely simple. After popping the marinated chicken into the oven, all you have to do is to wait. Keep in mind that every oven is very different and the temperature of each is not the same. When it comes to baking chicken, don’t leave it unattended towards the end, as you don’t want neither raw chicken nor over-cooked chicken. After an hour or so, you can’t find anywhere else to enjoy such a fragrant and juicy baked chicken dish. The chicken is butterflied and flattened before baking, so it’s easier to be cooked through. The browning of the chicken skin is more even as well. You don’t even bother turning the bird in the middle of baking process.
Read More

Twice-Baked Potatoes (With Tips on Shortening Baking Time)

by · 4 comments
Twice-Baked Potatoes01

Potatoes, cooked by whatever method, is my favourite food that can replace the rice in my meals. Yes, you all know that I’m a big fan of rice. For these twice baked potatoes, I’m totally willing to give up this title. To make this dish, it takes a few more steps to scoop out the potato flesh and make the fillings. Yet, it’s worth the effort and time. This recipe is quite forgiving. The amount of sour cream or milk is totally up to you depending on how soft and creamy the fillings you like. I didn’t season the fillings with any salt at all as I found the saltiness of bacon was just enough and turned the mashed potato fillings into something I felt hooked up to.
Read More