Spicy Chicken Spring Rolls

Spicy spring rolls with chicken, barbecue sauce, and veggies. Makes 20 rolls.

Ingredients:

• 4 cups oil for frying
• 20 ounces canned chicken chunks (shredded and drained)
• 1 onion
• 1/2 cup cabbage (shredded)
• 1 carrot
• 1/4 cup barbeque sauce
• 1 dash hot sauce, soy sauce, and Worcestershire sauce
• 20 spring roll wraps

Instructions:

1. Prepare onion and carrot by shredding with a cheese grater.
2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
3. Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
4. Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
5. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

Thai Beef Salad

This thai beef salad recipe is a combination of tastes and textures with crisp salad leaves, tender beef and sweet chilli sauce. Serves 4.








Ingredients

1 lb of beef fillet, thinly sliced
1 tablespoon of lime juice
1 tablespoon of fish sauce
1 garlic clove, crushed
1 tablespoon of fresh ginger, chopped
1 small cucumber
1 small red chilli, chopped
8 oz of mixed salad leaves
1 tablespoon of thai sweet chilli sauce
Cooking Instructions

Combine the lime juice, fish sauce, sweet chilli sauce, ginger and garlic in a small bowl and mix well. Dip the steak into the marinade to coat thoroughly. Cover with plastic wrap and refrigerate for 1 to 2 hours to develop the flavours.

Cook the beef in a hot frying pan or grill for 2-3 minutes on each side, or until the meat is cooked to your liking. Allow the beef to cool down for a few minutes to release the juices.

Slice the beef thinly into bite size pieces.

To serve the thai beef salad, mix together the cucumber and salad leaves and place on a large platter or in a large bowl. Top with noodles (optional) and slices of beef. Pour thai sweet chilli sauce over the salad and you have yourself a very good meal.

Honey Soy Chicken Drumsticks

This honey soy chicken drumsticks recipe is so tasty you will be left wanting more. The marinade really compliments the chicken. It makes it really sticky and delicious. Serves 6.












Ingredients

3 lb of chicken drumsticks
1/3 cup of soy sauce
1 tablespoon of honey
2 garlic cloves, crushed
1 small onion, thinly sliced
1/2 teaspoon of white pepper
1/4 cup of white wine
Cooking Instructions

Combine the soy sauce, garlic, onion, pepper, honey and white wine in a small saucepan. Stir the mixture over a low heat until the honey softens and all the ingredients are thoroughly mixed.

Remove the skin from the chicken drumsticks and score though the flesh in 1 inch intervals, making cuts in opposite directions to create the scored appearance. Pour marinade over the prepared chicken drumsticks. Place in a refrigerator and allow to marinate for 1 hour to develop the flavors.

Remove the chicken drumsticks from the marinade and barbecue over a preheated oiled BBQ plate or grill with the roasting hood down for about 25 minutes, turning the chicken occasionally to cook evenly, until tender and the juices are running clear. Brush two or three times with the remaining marinade towards end of cooking.

If you are cooking the chicken without a roasting hood, then allow extra time for cooking.

Grilled Teriyaki Chicken

If you are looking for new ways to cook chicken, then look no further. This teriyaki chicken recipe adds so much flavor to the chicken.













Ingredients

2 tablespoons of red wine vinegar
1/4 cup of teriyaki sauce
2 tablespoons of lemon juice
2 garlic cloves, crushed
1 tablespoon of olive oil or vegetable oil
6 boneless chicken breasts, skinned and halved
Cooking Instructions

Combine the red wine vinegar, teriyaki sauce, lemon juice, and garlic into a large mixing bowl. Add the chicken breasts to the marinade. Cover and chill in the refrigerator for at least 1 hour, preferable longer, so the chicken really absorbs the flavor of the teriyaki and other ingredients. Turn the chicken breasts occasionally while in the marinade so they get well coated with all the juices. Remove the marinade from the fridge and set aside.

Heat the BBQ plate or grill which you have lightly oiled. Cook the chicken on one side for 15 minutes brushing the meat with the marinade occassionally. Turn the chicken breasts and continue to cook for 20 minutes or so, until the chicken is tender and the juices are running clear. Allow the chicken to cool down for 10 minutes before serving.

Serve the teriyaki chicken with some green like steamed snow peas and rice.

Honey Ginger Chicken

Sweet and salty chicken marinated with honey and ginger. Serves Five.















Ingredients:

1 whole chicken, cut
3 tablespoons diced onion
2 tablespoons soy sauce
1 tablespoon finely diced ginger (fresh)
1 teaspoon diced garlic
2 tablespoons honey
1/4 cup diced green onions
Instructions:

Marinate chicken pieces in a oven safe dish. Combine the onion, soy, ginger, garlic and honey all together in a bowl; drizzle over chicken. Cover and place in the fridge for one hour, turning chicken over once.
Heat the oven to 425 F (220 C).
Bake in oven for half an hour. Turn chicken and sprinkle with green onion, then bake for additional fifteen minutes, when chicken is tender.

San Choy Bau

San choy bau is a very popular dish in Chinese restaurants. It may surprise you to know it’s surprisingly easy to make at home. The texture of this traditional chinese recipe is excellent. It combines the crispy lettuce leaves with the soft vegetables and flavorsome pork.




Ingredients

oil
1 tablespoon of peanut oil
1 tablespoon of sesame oil
1 tablespoon of ginger, freshly grated
2 spring onions, sliced
1/2 cup of bean sprouts
8 oz of pork mince
3 1/2 oz of barbecued pork
6 1/2 oz of water chestnuts, chopped
1 tablespoon of soy sauce
3-4 lettuce, leaves separated
Cooking Instructions

Heat the peanut oil and sesame oils in the same wok. When hot add the ginger, spring onions and cook over a medium heat until the onion has softened and lightly browned. Add the pork mince and cook over a high heat until browned and the liquid has evaporated. Add the barbecued pork and water chestnuts and stir in the noodles and sauces.

Wash the lettuce leaves and pat dry with a paper towel. Spoon the meat mixture into each lettuce leave and sprinkle some of the remaining sliced spring onions over the meat.

Deep Fried Spring Rolls

This spring rolls recipes is fantastic to make as a side dish and is packed with flavor. Makes 20.









Ingredients

3 oz of pork mince
3 oz of chicken mince
2 oz of shrimp, chopped
2 cups of vegetable oil
2 tablespoons of sesame oil
1 tablespoon of soy sauce
4 spring onions, chopped
1 tablespoon of fresh ginger, chopped
2 garlic cloves, chopped
1 cup of cabbage, chopped
3 tablespoons of sugar
20 spring roll wrappers
1/4 cup of vinegar
Cooking Instructions

To make the filling for the spring rolls, heat oil in a large frying pan or wok. Add the garlic and cool for 30 seconds, until browned. Add the chicken, pork and shrimp, and continue to stir fry for 1 minute, until the meat has softened and changed color. Place the salt, sugar, and some soy sauce into the meat mixture and continue to stir fry for 2 minutes. Remove from he heat and transfer the meat mixture to a bowl. Set aside.

Spoon 2 tablespoons of filling in each egg roll. Place some water on the edge of each wrapper so you can seal them easily.

Heat 3 cups of cooking oil in the same wok or you can use a deep frying pan. When the oil is very hot, add the spring rolls, one at a time. Deep fry them in batches of 10.

Transfer the spring rolls to a serving plate with spring onion and parsley on top as garnish.

Wonton soup is a traditional chinese recipe which is very popular. The word “won ton” actually means swallowing a cloud, and the wonton dumplings which are used for this soup are thought to resemble clouds.







Ingredients

2 dried chinese mushrooms
5 oz of pork mince
1 tablespoon of fresh coriander, chopped
1 tablespoon of soy sauce
2 teaspoons of fresh ginger, grated
18 wonton wrappers
SOUP

6 1/4 cups of chicken stock
2 dried chinese mushrooms
1 garlic clove, halved
fresh ginger, sliced
1 tablespoon of soy sauce
6 1/2 oz of thin egg noodles
3 1/2 oz of mushrooms
2 spring onions, sliced
Cooking Instructions

Combine the chopped mushrooms, pork, coriander, soy sauce and ginger in a bowl, and mix together well.

Brush the edge of each wonton paper with water and place the spoonful of the pork mixture into the center of each wonton. Stick the edges together.

Combine stock, mushrooms, garlic, ginger, and soy sauce in a large saucepan and bring to a boil. Reduce heat and simmer the broth for 15 minutes. Strain the soup and remove the ginger and garlic. Slice the mushrooms and return to the soup.

Cook the egg noodles in boiling water for a 2 minutes until tender. Drain well.

Add the wontons to the soup and cook for a further 5 minutes. Add the noodles, mushrooms and spring onions and continue to cook until the vegetables are tender.

Cream Cheese and Clam Wonton

Delicious won tons with cream cheese and clam filling. Makes 25 wontons.












Ingredients:

16 ounces cream cheese (softened)
7 ounces canned clams (minced)
2 onions (diced)
16 ounces canned water chestnuts
1 teaspoon paprika
1 teaspoon black pepper
14 ounces won ton wraps
3 cups oil for frying (vegetable)
Instructions:

In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts (drained), paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.
In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.