Chinese diced chicken-Chinese healthy food and nutrition for February 02

Chinese diced chicken

Ingredients for Chinese diced chicken

2
chicken legs

100
g celery

50
g of cashew

50g
carrot Seasoning

¼
tbsp salt

1 egg white

100
ml of liquid

1
tbsp light soy sauce

½ tbsp starch sugar

20g
spring onions

5
cloves garlic sunflower oil

20
minutes

Steps for Chinese diced chicken:

1.
Peel carrots, wash and cut into cubes. Remove celery leaves and wash, cut into
slices. Cut the spring onions and garlic slices. Wash the chicken legs and
remove the bones and cut into cubes, put them in a bowl, add the seasonings
(salt ¼ bedrooms, 1 tbsp white egg, 100 ml starch liquid) and mix well,
marinate for 15 minutes.

2.
Pour the sunflower oil in a wok, add the cashews, then light the fire and fry
until browned, remove, drain and cool.

3.
Leave the oil in the wok, heat until almost cooked, add the diced chicken and fried
until they change color, remove and drain.

4.
Wash the wok, then pour the oil from the bowl, heat it (warning: cover the wok
to avoid the spout).

5.
Add the spring onion, garlic, carrot and fry all for a moment, then add
celery, diced chicken. Add light soy sauce, sugar, all fried until cooked. Turn
off heat.

6.
Add the cashews good fries, mix well. Remove and serve.

Tips:

1.
It is better to use small fire to fry the cashew nuts. To conserve oil, can
tilt the wok to soak cashews. Once they are browned, are removed immediately.

2.
It must be added over a little oil to fry vegetables.

Chinese diced chicken

Ingredients
for Crisp Chinese Won Ton Recipe

1/2
lb Pork; ground

4
md Shrimp; cooked &

-shelled

4
Water chestnuts

1/2
ts Salt

1
Green onion; chopped fine

1/2
ts Accent

1/4
ts Sugar

1
pk Won ton wrappers

Oil
for frying

Crisp
Chinese Won Ton Preparation

Combine
all ingredients except wrappers & chop to a hash. Place 1/2 teaspoon of
mixture in each wrapper; dampen edges of wrapper & fold diagonally. Dampen
two opposite corners of the triangle, fold the two narrow ends together in
center & press tightly. Fold the third & center corner back to stand up
& away from the filled part. Fry in deep fat until light, golden brown.
Drain on paper towels.

Ingredients
for Crock Pot Chinese Beef and Pea Pods Recipe

1
lb Family Steak Or (1 1/2

-Pound);
thinly sliced ,

1
cn Beef Consomme Soup

1/4
c Soy sauce

1/4
ts Ground ginger

1
bn Green onions; (about 8)

2
tb Cornstarch

2
tb Water

1
cn Sliced water chestnuts;

-drained

1
cn Bamboo shoots; drained

1
cn Bean sprouts; drained

1
pk (7 oz.) frozen chinese pea

-pods;
partially thawed

Crock
Pot Chinese Beef and Pea Pods Preparation

Combine
steak in crock pot with consomme, soy sauce, ginger and onion. Cover and cook
on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been
dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until
thickened. During last 5 minutes of cooking, add water chestnuts, bamboo
shoots, bean sprouts and pea pods. Serve over hot rice. Serves about 6.

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