Chinese Chicken Salad with Red Chile Peanut Dressing

Ingredients

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish

Hot and Sour Soup Chinese Food

Ingredients

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Egg Rolls Chinese Foood

Ingredients

4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced

Almost-Famous Chicken Lettuce Wraps

Ingredients
For the Chicken:

1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced

For the Stir-Fry Sauce:

2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Chinese Chicken Salad Chinese food

Ingredients

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

SHRIMPS-STUFFED CLAMS Chinese Food

INGREDIENTS :

300g clams, 450g shelled shrimps, 75g ground pork, 1 stalk of coriander, some ginger, some garlic, 1 stalk of spring onion, 1 red chili pepper, some potato starch, some salt. SEASONINGS: (1) 1/2 egg white, some lemon juice, 1/2t salt, some ground white pepper, 1/2T cornstarch. (2) 1T Shaoxing wine, 1T soy sauce, 1/2t salt, some ground white pepper, some sesame oil. (3) 1/2T cornstarch, 1/2T water.

BAKED SCALLOPS Chinese Food

INGREDIENTS :

10 fresh scallops, some coriander, 1/2 onion, some garlic. SEASONINGS: (1) 1T Shaoxing wine. (2) 4T ketchup, 1/2TT sugar, 2t rice vinegar.

THREE DELIGHTS WITH BAMBOO SHOOT POT

INGREDIENTS :

1 green bamboo shoot, 300g(2/3lb.) spareribs, 1/2 pork tripe, 5 bamboo fungus, 3 shiitake mushrooms, 3 green stems bok choy, 1/2 dried squid, some ginger, 12t salt, 6t rice wine, 4 cups of water. SEASONINGS: 2t salt, 1t cooking wine, pepper as needed.

PREPARATION :

1. Shell bamboo shoot, rid of hard skin, and then cut into small pieces; Soak shiitake mushrooms in water and cut into small pieces; Rinse bok choy well and cut into sections; Soak dried squid in water for 30 minutes until soft and cut into small pieces. 2. Blanch spareribs in boiling water for 1 minute, remove and then rinse well. 3. Cut off the fat of pork tripe; Reverse the pork tripe and put into a large bowl; Sprinkle with 4t salt and keep on rubbing the tripe till the salt dissolved (repeat this process 3 times); Add 2t rice wine and rub the tripe again; Rinse the tripe in running water for a while; Reverse the tripe again. 4. Rinse and slice ginger. 5. Pour 4 cups of water and add sliced ginger to a pot; Bring to the boil over a high heat; Add the tripe and 4t rice wine; Cook the tripe till color changed (about 50 minutes); Remove and immediately rinse in running water for a while; Cut off the fat of the tripe and then cut the tripe into small pieces. 6. Soak bamboo fungus in water until soft; Cut into small pieces; Cook in boiling water for 10 minutes to remove its sour taste; Rinse out with running water for half an hour before cooking. 7. Place all ingredients in pot; Cook till boil first, and then simmer over a low heat for 30 minutes; Flavor with seasonings. Ready to serve. COOKING TIPS: 1. Rid off the yellow tip of bamboo fungus lest it taste bitter.

Easy sweet and sour chicken Chinese Food

Ingredients

• oil , for frying
• 1 red chilli , chopped
• 1 orange or red pepper , deseeded and sliced
• 150g sugar snap peas , sliced lengthways
• 2 tbsp sweet chilli sauce
• 3 tbsp ketchap manis or soy sauce with a pinch of sugar
• 2 x 150g straight-to-wok medium noodle , pouches
• small bunch chives and coriander
• 300g raw peeled prawns 

Hua Nam Restaurant in Phnom Penh

No. 753, Preah Monivong, 12305 Phnom Penh

• Tel 023 364 005
• Fax 023 726 400
• Mobile Phone 016 899 555
• Mobile Phone 012 806 555