MO CHINESE RECIPES

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CHINESE HAMBURGER(ROU JIA MO)-PORK ... - CHINA SICHUAN FOOD



Chinese Hamburger(Rou Jia Mo)-Pork ... - China Sichuan Food image

Chinese Hamburger-Roujiamo

Provided by Elaine

Categories     staple food

Total Time 120 minutes

Prep Time 60 minutes

Cook Time 60 minutes

Yield 5

Number Of Ingredients 31

200 g plain flour
pinch of salt
1 tbsp. vegetable cooking oil
100 ml water ( , note 1)
3/4 tsp. instant yeast
800 g pork belly (, note 1)
1/2 cup crystal sugar
2 large onion ( ,cut into sections )
2 tbsp. light soy sauce
1.5 tbsp. dark soy sauce
1 inch root ginger ( , divided)
Water or stock as needed
1 tbsp. Shaoxing cooking wine
1 tbsp. salt
4 cloves garlic
1 tsp. Sichuan peppercorn
2 star anises
1 small cinnamon bark
4 ~6 cloves
2 bay leaves
1 tsp. fennel seeds
1 dried chili pepper
1 piece of dried tangerine peel
1 tsp. whole white pepper
1 chunk galangal (,optional )
1 Fructus Amomi (, optional (??))
2 pieces of dried ginger (, optional)
1 piece of sand ginger ( , optional)
1 nutmeg (, optional (??))
1 Tsaoko Amomum ( ,optional (??))
Coriander (, optional )

Steps:

  • Soak the spices with hot water for 5 mins and then wrap well with a bag
  • To make the pork belly
  • To make the bread/mo/bun
  • To assemble the bun

Nutrition Facts : Calories 482 kcal, CarbohydrateContent 55 g, ProteinContent 10 g, FatContent 25 g, SaturatedFatContent 10 g, CholesterolContent 29 mg, SodiumContent 1741 mg, FiberContent 2 g, SugarContent 20 g, ServingSize 1 serving

MOO GOO GAI PAN RECIPE | ALLRECIPES



Moo Goo Gai Pan Recipe | Allrecipes image

This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.

Provided by deven

Categories     World Cuisine    Asian    Chinese

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups chopped broccoli florets
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can whole straw mushrooms, drained
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
¼ cup chicken broth

Steps:

  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
  • Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

Nutrition Facts : Calories 409.2 calories, CarbohydrateContent 30.9 g, CholesterolContent 86.3 mg, FatContent 14.3 g, FiberContent 8.3 g, ProteinContent 41.7 g, SaturatedFatContent 2.7 g, SodiumContent 989.9 mg, SugarContent 8.9 g

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