Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons
This recipe comes from Dorothy Huang, who is a local chef and cookbook author. I think it makes a wonderful barbecued pork that tastes like the best Chinese restaurant's! You can slice the pork into 2 inch by 1/8 inch pieces and serve hot, or cold as part of a Chinese cold plate. Prep time does not include marinating time.
I created this recipe out of desperation last night when it was getting late and everyone was HUNGRY now, so I call it one of my Desperation Dinners! It is really pretty and tastes as good as something you order in a restaurant! It was very cheap to make. You buy the chicken on sale and boil it and shred it and put in freezer in baggies till you need it and it's all ready to use in recipes at last minute! You can get the canned water chestnuts for $1 or less on sale and keep on hand in pantry! Hope you like this as much as we do!
If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.
This is an easy old family favorite recipe from around 1960. Double the sauce recipe for more ribs or to have extra sauce for dipping. Instead of browning the ribs, you can put the raw ribs in the roasting pan, mix the sauce ingredients together well and pour it over the ribs. If you are using this method, baste ribs frequently and allow longer cooking time.
These ribs or wings can be made a day ahead and reheated gently the next day. You can cook them in a saucepan or in an electric fry pan. Garnish the ribs with toasted sesame seeds if you like. A good appetizer with carrot sticks, celery sticks and blue cheese dressing for dipping. Also good with a tossed salad or cole slaw for dinner.
This treasured 1950 recipe for ribs is easy to make and tasty. The garlic powder, curry powder and ground ginger make it a little different from the usual garlic ribs. You can adjust seasonings to taste. The original recipe called for one half of a small bottle of garlic powder; I have estimated the amount in the recipe. Great as an appetizer or serve with steamed rice for dinner.