Most Chinese foods are cooked very quickly on high temperatures.
For chicken, meat and seafood dishes, the vegetables are cooked first then the meat, chicken, seafood is thrown in last.
Boiled rice is cooked at time of eating.
Fried rice is always precooked - not overcooked -
rinsed in cold water - and is best if left 3 hours, or overnight if
ingredients are common:
oil (if liked)
The following recipes have been flavoured - use them, or the already made ones can be bought in supermarkets. Always pre-soak meats, chicken or seafood for at least 20 minutes.
You can use the soaking mixture for BBQ food, not just Chinese.
You can make up your own recipes by adding vegetables/meat.
basic instructions or substitute the flavour e.g.
are cooked the same way:
brown vegetables -
off / cook meat -
in pan -
vegetables back in -
- Serve -
plain or on rice.
Page Last Updated - 18/11/2010