China Table: Learn to Cook Traditional Chinese Cuisine | Jon Chu | Skillshare

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China Table: Learn to Cook Traditional Chinese Cuisine

teacher avatar Jon Chu

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

17 Lessons (1h 46m)
    • 1. Lead In

    • 2. Introduction

    • 3. Steamed Egg

    • 4. Steamed Black Bass

    • 5. Tea Egg

    • 6. Congee

    • 7. Rice

    • 8. Brocolli Beef

    • 9. Chicken Fried Rice

    • 10. Beef Stir Fry with Bellpeppers

    • 11. Buddha's Delight

    • 12. Mapo Tofu

    • 13. Veggie Stir Fry

    • 14. Shiitake Mushroom Boy Choy

    • 15. Kung Pao Chicken

    • 16. Cha Siu

    • 17. Outro

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About This Class

Do you love Chinese food?

Most of us do, that’s why Chinese restaurants have been such a huge success - that and the fact that most people who are not Chinese have no idea how to cook it.

If you want to have a lot of fun while learning a new skill, why not learn how to cook your favorite Chinese food at home? Imagine being able to prepare all those delicious recipes: Kung Pao Chicken, Tea Eggs, Cha Siu (Roast Pork), my favorite thing in the world – Chicken Fried Rice, and many more.

Well, now you can learn all that and practice it in the comfort of your own kitchen. Welcome to China Table: Learn to Cook Traditional Chinese Food Video Course, where I, Jon Chu, will take you through everything you need to know about how to prepare amazing Chinese food fast and easy. Signing up for this fun, useful course means:

  • Learning the simple rules of Chinese cuisine and how to apply them, step by step
  • Learning the different styles of Chinese cooking - it's not all stir fry in a wok!
  • Learning the real-life experience of how the meals are cooked. No show-style cooking, no complicated ingredients. Just real food.

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Jon Chu


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1. Lead In: Welcome to China Table learned to cook traditional Chinese cuisine. You're here because you love to learn and you love Chinese food. It's no secret that Chinese food is one of the most amazing cuisines out there. The meals you learned in this course is not found in just any Chinese restaurant. These dishes are long standing and time tested and has passed down from generations ago. I have 10 years of experience cooking Chinese food cooking has been one of my life's greatest passions. In part of my heritage, my ability to cook has been certainly passed out. But my family and now I will pass it down to you. My name is Jon Chu, and I will be your guide in this course. You will have fund in this course while learning a new, valuable skill. And by the end of the course, you'll be able to prepare delicious Chinese masterpieces like Tea, Eggs, Cha Soo or Buddha's Delight and be able to impress your friends next time you go to a potluck or in a dinner party. In this course, I will demonstrate how to cook each of those traditional Chinese dishes, provide recipes and detailed instructions and demystify finding ingredients for these dishes and more. I designed this course for the curious learner and the family who wants the family and friends to get excited about dinner time and is in search of a new cuisine to spice up their lives. This sounds like you enroll in this course today and we'll see you inside. 2. Introduction: Welcome to China table. Learn to cook traditional Chinese cuisine. You've just taken your first step into a journey where you will experience the taste of the longstanding cuisine of China. In this course, you be learning how to cook over 10 authentic Chinese dishes. This is not your average Chinese food. Thes are real Chinese dishes that are made by real Chinese people. By the end of the course, if you committed yourself to undertake this journey, you will become proficient in the art of Chinese cooking. The major dishes in this video course are accompanied by recipes in the resource section. You also find a guy to help. You reported less common ingredients, so be sure to check it out. Now we want you to enjoy this course. We want others to know that you did so Remember to leave US review and, most importantly, top fund and welcome to China Table 3. Steamed Egg: welcome to this lesson on how to cook a steamed egg. Now, this simple recipe is usually used as a remedy or a kind of a comfort food for a loved one when they are sick. So it's meant to be a very simple yet heartwarming and a little bit more on the bland side . Okay, so the first thing you want to do is start off with two eggs, crack into a small bowl. We're gonna be using the same volume of egg, same volume of water and same volume of chicken broth. So before we get to that, you want to stir the eggs for about a minute or so. You not to be too thorough about stirring the eggs because we're gonna be combined into mixture, after which we will stare some more. Do you stir? Pour into the big bowl. Now make sure you know the level at which the eggs went up to with your thumb, so you noticed I'd be holding it on the side with thumb. That's one crude way of actually measuring the same volume of water and same volume of chicken broth and and if you want to be more precise, you can always use a liquid measuring cup. Whatever is more convenient for you. So after you got the water at the chicken broth poured into the mixture, now you want to add a little bit of sesame oil. Just about half a tea spoon at most will do. Now, don't underestimate the amount of test me all you put in here because sesame oil is quite fragrant and strong, so you will definitely taste it. So after the sesame oil at a pinch of salt to taste just to give it additional flavour, what you do that just bring everything to a stir and stir for a good minute or so, just to make sure that everything gets put in together very, very well. And lastly, once you actually grabbed the plate that you're going to steam the egg with along with the fine mesh, pour the mixture through the mesh slowly, so the idea behind this is that you're trying to filter out some of the clumps that are holding onto the air because once you start steaming the egg, then the egg itself will be able to be have this kind of a glassy texture to it. as opposed to a bubbly texture to it. So the next step you want to start boiling, you're steamers. Now what I've used is a walk along with the wreck. What I like to do also is too directly put my dish into the steamer without first steaming high high heat. That way you can. You don't have to go through the hassle off, turn it up all the way and then putting the food in. It's a lot more convenient that way, so I set a timer for five minutes, putting my steamer on high. Now, while that's going on, you should be cutting a onion green onion into small pieces. So what I mean by small pieces is you still want to keep it at someone of a rectangular shape, so cut in and half into about, you know, like an inch or two inch and then trying to curl it so that you kind of give that a little bit of a more. A little bit of a design is what we're gonna be using it for is to garnish the steamed A. After about five minutes, you can bring the high heat down to a simmer and cook it for another five minutes, so you can see here that there is still water boiling, but once you keep it to simmer, it should slow down. Oh, okay, so once you're last five minutes have passed custard or rather, the steamed eggs should be ready. Now make sure that you don't overcook the steam neck, as it is easy to overcook once you overcook it, then there'll be a lot of air bubbles that they're trapped, and it won't be as appetizing. However, if it's not fully cooked, then you can always leave it in there for a little bit longer with the heat off. Now, after that's done, the very last step is to garnish it with the green onions that you've cut and curled. And voila! You have your steamed egg. So I would say this is a very healthy recipe. It's not. It's got a very simple ingredients and not too much flavoring, so that you can keep the egg as pure as possible. It really does make a great breakfast, and just to give you an idea of how it looks like if I were to put it, you know, jab at it and to give you an idea of how solid the egg is after it steams. Here you have it 4. Steamed Black Bass: welcome to this listen will be learning how to steam in black best Now. It should be a relatively short lesson compared to the other recipes that I've taught you to cook so far. But it should be delicious as it being a little bit different from normal now. First of all, here's some footage by recorded when I went to go by the Black Pass, you see that I will be using a light black best, rather a very fresh black best. So will be preparing the basic ingredients. First will peel the ginger and then we'll cut it up. Now the recipe calls for seven slices of ginger about 1/4 size. I decided go that route. But if you want it to cut it into small slivers, go ahead and do that and often makes it a little bit of a better in periods. If you combine it with green onions, I just decided to your quarters because it's easier to work with and remove after steaming . It's but it's up to you. After you cut the ginger into quarters and go ahead and cut the green onion into long slices so as as such that I've done here. You want it to be about an inch long and you wanted to have a sort of thickness. You want the thick parts of the green onion? So what you do that you place a few of the quarter size ginger into the cut in the fish. When you buy the fish, make sure that you have them clean it scale and gut the fish. Otherwise, you'll be left with a fishy smell. If you try to do this without doing that first, and you can see that I'm arranging the ginger on top of the fish as balls with green onions . This is how you're gonna give it a taste to the fish itself. But if you like, you can also add a lot more green onions as I'm doing here. You know, it's really up to interpretation as to hum much of the green onion you want. Now I've decided to use my walk with a Steam Rak, nor to steam the fish. There might be some dedicated steamer that you could use, but this is sort of one way to approach it, and it's also probably the most versatile way to do so. Just because you're using. Walk as you use Walk for the other recipes. All you really have to do is first. Just place the fish on the plate onto the steam rack, which sits in the walk and then turn it on high heat. And as you can see, I've left it on for a good five minutes are so at this point and you want to just continue to leave it there and steam it until about the 12 13 minute mark. You want to steam it for about 12 minutes total. So at about the 78 minute mark, you want to check up on it and add the soy sauce and sesame oil as I'm doing here before you put back the cat onto the black bass. Once you do that, steam it for another 4 to 5 minutes and keep a careful eye on. It just depends on how hot your semen gets. You can see that mind gets pretty hot, and so it cooks it a little bit faster, and the way you tell of this, fastest cooked or not, is to look at the I see that the eye has, like a popped yet light bulged I? If you look out for that, you can tell that it is cooked. However, be careful. If you overcook the fish, then it not only not taste good, but it won't be nearly as fresh or soft feeling. And there you have it. Now you know how to steam a black best. 5. Tea Egg: welcome to this lesson on how to make a T A. Now a tea egg is a common Chinese savory food that sold as a snack in Chinese restaurants as well as in convenience stores. The ingredients are pretty straightforward, so we have a tablespoon of black tea, a teaspoon of pepper corn and then start and eyes pods, as was some tangerine peels, some salt, a teaspoon of it and half a teaspoon of cinnamon. Okay, so the first thing I want to do is first thing you want to do is pour four tablespoons of toy sauce. Next, you you can mix in all of ingredients. It doesn't matter what order it is, so as long as you have it in the mixture. In fact, as you gather these ingredients together, you don't need to pour it all into bowl. You can actually poured it into the pot directly, but here I did it for demonstrations to see, to make it much easier. When I do actually put it into the pot, you can give it a stir, but Mr itself is pretty hard disturbed. That's all there is to it, to the preparation of the T X so you have your mixture on the left and you have your six eggs on the right. Now, obviously, this recipe can be scaled up to twice the amount or, you know, maybe half the amount, depending on how many T X you would like. The first thing you want to do is just start up a pot of water and puts the six eggs into the water so that the water level is about the top of the eggs. You want to bring the water to the boil. After it boils, bring it to down to a simmer for about two minutes. Once your two minutes are over, remove the eggs. It should be still a little bit hot from the boy, so be careful. Just use a spoon or some other utensils. Scoop it out. Now you can also cook it in a slow cooker or a rice cooker, so the next thing you want to do is bring the six eggs to rinse under cold water. You have to do this a few times to actually bring it down to a temperature where you can actually hold the because the next step will require you to hold the egg once with one hand and use the other hand. Correct. Okay, so here's the fun part. What you want to do is first take you up spoon and just hit it lightly against every single side of the T A. And you notice that I am hitting it pretty hard for this first egg. But you want you want to just adjust it so it's much lighter. So even if you start out rough, just sort of a justice so that you dense are a lot smaller than what they appear, as in the first on the first day I'm working on. Once you finish doing it for one egg, you can do it for the other five eggs. Don't worry about it. If there's some chips on the shell that come off, that's okay. All we are aiming for is that the shell itself is intact, and so once you have all your eggs cracked, I want you to bring the X back into the pot, and we filled the pot with the necessary amount of water to cover the eggs up to just above the eggs themselves. So just barely submerge it so that you can have it at the right level like so, so you could see that the water it's just right above the eggs. You don't want it to full. Otherwise the water would start over boiling the pot. And then the next thing you want to do is add the mixture that we had mixed together at the beginning. Give it a stir so that the spice spread evenly throughout the pot. Okay, so you have two choices of boiling the egg again so you can leave it open without a cover, or you can keep it close. I will be keeping an open, and what this does is that it will make the egg firm, whereas if you keep the cover close, the egg will be soft. However, the only trouble with keeping an open is that you would have to add the water back to its original level again every hour or so and let it sit for another hour or two hours, and they should be ready now. Just keep in mind that even though I've only cooked it for three hours, you can actually cook it for much, much longer to let the flavors soak in even deeper for six. Now, as I mentioned earlier, you can cook it in a rice cooker or even a slow cooker for overnight or even a couple of days. That's not uncommon, however. It's just really up to you. This three hours that I've spent cooking is the bare minimum that you need in order for it to taste like a tea egg. All right. And now we're finished. I'm just gonna show you how the egg looks like on the inside. It should have this brownish texture with spider web pattern all over the egg. Now, I messed up a little bit there, so there's a little bit of, ah, hole on the side, but overall, it should look something like this, and that's how you make a tea egg. 6. Congee: welcome to this lesson will be learning how to make joke or in the English con. Gee, now I like to like in the joke to the American Chicken Noodle soup just to give you some background. Whenever I was sick as a kid, my mom would make me some joke to eat it for breakfast. Now joke is very healthy, and it's also very easy to make. So it is almost kind of like a comfort food for Chinese people. No, in order, make joke. It's very simple. We have only a few ingredients, and we'll begin by first cutting Teoh garlic into three small slices and then slicing the garlic into thin pieces. You also noticed that I have some green on young, my right and a large yellow onion on my left. Now, aside from ingredients, joke is actually made with all kinds of different ingredients. This recipe will call for adding chicken, but you can also add other rust. Put other ingredients in there. I know one popular thing to do is to use turkey after your Thanksgiving meal to make some really good joke. Now, the recipe that I'm actually using requires you to use chicken thighs, but often times Chinese people also use chicken bones to make chicken joke Now. Obviously, you would be able to eat the chicken bones if you were to make it the joke out of chicken bones. But do it taste just as good. So you see that, you know, right now all I'm doing is just cutting up the different ingredients and putting into a bowl. Nothing fancy, and it shouldn't be that difficult. You'll see that what I'm doing here is really just putting the ingredients together. Later, when we put the rice into pot, you'll see that I'm just dumping it in there after you prepare the all the ingredients aside from the chicken, putting the ball and putting aside for now, the next thing you want to do is take out the chicken out of packaging and start cutting into small pieces. You know how to be too precise what you're aiming, forced to cut it into bite sized pieces so that when you actually finish cooking a job, it's easier to just to on, However, I'll be cutting into two different styles just to kind of give you an idea of what it looks like you can cut into larger pieces if you want, because when when it does cook, the meat itself will be very tender, and it should be ableto shred quite easily. So I'm not gonna be using all of the chicken. I'll just be using the middle portion. Once you have the chicken ready, put in the rice, put in the chicken and put in the vegetables. Now I'll have the recipe in the resources so you don't have to worry too much about the precise and not just in this video. I've added about four cups of water right now, but I'm going to be filling up for more. You should have about five cups of water total. Now the great thing about joke is you can cook it over a stove top like I am doing here, but you can also cook it over a slow cooker or even your rice cooker. All you have to do is just leave it on overnight, and it cooks itself very, very simple. Now, what I did just now is to bring the water to a boil and then just take off some of the froth from the top. So you know there's not too much in this particular instance, but what you want to look for is the fact that sort of rises to the top and any scum that might detract from the mule itself. So just take a spoon and put into a small bowl. Try to avoid picking up the green onions, if possible, but you can see that I've actually picked up some of it. But that's okay. If you have, you can always add it back, cover the pot with the lid once more, boil it for another 10 minutes or so, and you should just check up on it every now and then, just to make sure that it doesn't spill at the initial stages. Because that's where most of the accidents happen. Cooked for about 20 to 30 minutes, you'll notice that Conte should come out very, very thick, and the rice should be swollen. Now you know it's ready to eat, however, if it becomes too thick to the point where there's no liquid, you can always add more water, and you continue to heat it until it comes to nice consistency. I like to have my joke a lot more thick as you'll notice here. But if you prefer a little bit more watery water to your taste, it just really depends on what your preferences are on the thickness of it. So you'll see that it kind of resembles oatmeal. And after you just add some salt and now here I am garnishing with green onions and what's called corpse um, so pork song is definitely a very interesting garnish, because it has. It's basically made up of some loosely shredded pork meat with flour, some sugar and last thing you want. Drizzle it with some sesame oil. Now this is optional, but it does give it a kick to Conte if you don't like the plane flavoring. What also works is if you add more source sauce and there you have it, this is how you make congee. 7. Rice: All right, Welcome to this lesson on how to make white rice. Now, white rights, as you will probably know, is the staple of Chinese cuisine. You often pair of white rice with a lot of different types of Chinese cooking, and without it, it's just not the same. So let's just get started in a medium bowl. We're gonna put in a 1.5 cup of water. So you hear, See me here. Double fisting to cup and 1/2 cup and much Do that. Just start boiling the water, putting on high, and once it starts boiling, we're gonna put in the rice. Now you can see here. I actually put in one couple of rice, so the proportions to remembers to put 1.5 cups of water to every cup of rice. So if you're making more quantity than just for yourself, And just remember times the number of cups of rice by 1.5, give it a quick stir so that the rice is fully submerged into the water. After that, put the lid back on and let it simmer for 16 minutes. So after it simmers for 16 minutes you'll see here that the rice is fully cooked, so it's a very, very easy and short way to cook white rice. But if you have a rice cooker that works, justus well, you can do it that way, too. Here's the final product, and once you have that ready, combined this recipe with the other recipes in this course, and you'll have yourself a nice Chinese meal, right, that's it for this lesson. 8. Brocolli Beef: welcome. We'll be learning how to make broccoli beef today. Now, broccoli B is a simple recipe, but very delicious one. So the first thing we'll do is to take care of the meat by first cutting it up into pieces , and then we're gonna put it into marinade. Now I find the best way to come to bite sized pieces first, to cut into slices like you've shown you here before, cutting into smaller pieces like so. This way, it's just Miller manage Bolden lugging the entire piece of meat around. No to meet. That I've used is the flank steak. Now, if you want, you can also use tenderloin or flat meat as well. But the key is to have at least eight ounces to a pound of beef for your recipe. Of course, you'll have to adjust accordingly. Now, after you cut into small slices, we're gonna prepare the marinade so the marinated is this. First you put in one tablespoon of court starch. Then you add one tablespoon of soy sauce in the next. Get your sesame oil out, and then add about 1/4 teaspoon. Now the spoon that I'm using for the sesame oil is a little bit smaller, so it is about 1/4 size a teaspoon, and after that, at in your rice vinegar, also about the same amount I want you at all of the marinade sauce is then I want you mix it really, really well. Together. I've decided to use my hands, but alternatively, you can also use spoons and just push meat around until marinade mixes. And really well, it's up to you. I find that using my hands easier now. The next thing we want to do is to cut up the vegetables that we're going to use. In this case. It's the bell peppers, so you notice that I had cut into has and then I use my hands to pull out the seeds. After that, cut into matchsticks as you see here. That way it not only cooks easier, but it looks delicious when you add it into the dish. Next ingredient, Mr Broccoli. Now broccoli should come into a big florets of by itself. But what you do is you kind of you, rip it into smaller pieces and just bring into a size that's more manageable. So you'll see here that there's still some pretty large pieces, but I'm ripped him up so that it's easier to bite into. Okay, great. So after you prepare the two vegetables, you're gonna prepare the sauce next, much like the merit marinade, we're gonna add corn starch first, and then the next thing we want to do is at the soy sauce. Mix it well together. You'll notice that I already had some water into the bowl, but just make sure that they all blend together. It doesn't matter too much. Where, when? Which ones you at first. But once you Adam. Okay, great. Before we start, stir frying the beef in the broccoli way. Want to be able to blanch the broccoli first, so in a medium sized pot boiled water until it's hot on boiling. After it starts to boil, you want to put the broccoli into the water. Be careful. It's gonna be hot. However, as you put it into the pot, I want you to put it for about 30 seconds to a minute. Now, depending on how true you want the broccoli to be, then the less time you want to take the idea is is just a kid. Keep the broccoli's start to start cooking that way, when you actually stir fried broccoli, then it will be easier to stir fry and cook. Now you see here I have a nice bath, ready to put the broccoli into it. You can skip this step, but I find that it makes it easier to actually cook broccoli if you dump into ice water right afterwards, right after you have that step done, you can start up your walk with the oil. Bring it to a high heat until oil starts to shimmer. You see that I've already added the ginger to walk. Let it cook for a little bit before adding the beef and what you have to be. Start stir frying. Great things about this dish is that it's relatively easy to cook. All you're really doing is putting meet in there and then you put the vegetables you start by. You should start until it starts to turn brown. When that happens, set aside. The whole process should take about a minute or two. What you love it give to walk a little bit of a wash and then bring it back to the stove. You notice that it's not completely well washed, and that's OK because you're gonna use it again for probably be. Make sure you don't put any, so while you wash, it just went off with water. So again, bring the walk to high heat and then bring the oil to and then throwing your first special , which is the bell peppers. Bell peppers are particularly hard to cook outright, so you have to start for a little longer before they come a little bit softer. He's there, you know at some water, if it starts to get too dry, it also gives it that little sizzle. Once you start Friday, bell pepper about a minute. Throw in the broccoli. Do the same with you did for by until really well, mixed. It was actually one of my favorite dishes that I like again because of the simplicity of it . But also it's very tasty broccoli. Given this sort of soft texture as the meat supplements, it would have more juicy, crunchy flavor to it. Nowadays, I find that it's more or less a staple in Chinese cuisine. The next time you're at a Chinese restaurant, you should try it out. It happened already. Now after you give vegetables a good start by, just go ahead and add in. If your arms get tired from stirring the broccoli, you can always just give it a rest while it cooks. But don't let it sit too long. Otherwise he'll cook too uneven. And then after you start five for about two minutes at in the sauce and give another stir, making sure that sauce really soaks into broccoli florets and the beef itself. The bell peppers don't really add too much in terms of spiciness, which is fine, but it does give that crunchy flavor to it. After you stir fried beef, broccoli and a bell pepper, just cover it. Cover the walk with a lid. That way, you can give it some time to really soak in the flavors. Once you do that, start fight some more until the sauce starts to thicken and then you'll be done. Once you finish, scoop it into a nice plate and there you have it. Broccoli, beef 9. Chicken Fried Rice: okay, and this lesson will be learning how to make chicken fried rice. Now chicken fried rice is one of my favorite personal recipes because it is a common staple in Chinese food. It's available just about any Chinese restaurants there are now. The trick to cooking for any fried rice is to have leftover rice from the day before, or you could cook the rice and refrigerator for three hours. That way you get that crunchy miss to fight rice. Otherwise, you won't end up with fried rice. You end it with soft rice or something of that like no. After you have the rice. While it's a refrigerator, you want to cut the meat into small, bite size pieces. As we are doing here, separate any fat from the chicken meat and put it to the side. Otherwise, you'll begin by just cutting and marinating it next. Now the marinate is comprised of court starch, soy sauce, oyster sauce. You see that I'm putting about a two tablespoons now. You can add more if you like to your preference. So after you've added to sauces in, you just have to mix it up, which put your hands or with spoons. Hover methods you prefer. Put Saran wrap over it and then refrigerate. Now the next thing you wanna prepare are the green onions and the garlic. If you haven't already cut the green onions, just Dyson into small pieces. And as for the garlic we want, mince them into small pieces. As I'm doing here, you can also add a little bit of ginger, but I will leave that out of the fire is here. Once you have the garlic ready, crack two eggs and starts. You'll notice I'm using a pork as opposed to a whisk, but it doesn't make a difference. A lot of Chinese people actually use chopsticks to stir the I find using for the easiest and most efficient way of stirring the eggs. Preparing the eggs for the fried rice is almost like preparing the exports scrambling eggs , but differences that you will be using it for fried rice and so we won't be created. Trampled eggs after you have the ingredients ready, then we'll go take the rice out of the refrigerator and break the rice into small peace is what I mean by that is that there are gonna be clumps are formed from being refrigerated for hours on end in the rice, and so you want to try to get it as small and individualized as possible and door if you don't get all of it, because we'll be breaking the clumps in the block as well. Now the first thing you want to do, as with any other first start fry recipe is first, heat up the walk and then add the oil. Heat up the oil and then we're gonna add our first ingredient, and I will be. Garlic to the garlic is put in first to start the aroma in the walk. So you noticed that put the garlic and then green onion. I'll let him sit for a little while both before stirring it. Of course, you know want to burn either the ingredients, but you do want some. Some semblance of browning on both a green onions and garlic started around a little bit. Before you add the chicken. Mix well with chicken. Give it a good start so that it's browning on even on all sides. So if you're wondering why we haven't touched the rice yet, that actually comes last. That's with any pride rise. The rice is the last bridge that should be added just because it's one that crops most easily. So you want to put that one last. Stir the kicking for a while. Let it sit that way. It has a chance after you give it a good stir going to be adding the next, as we do here, you notice that I put the ingredients to the side, or rather, the chicken, as well as the garlic and green onions decided while pouring in. Now this way. Chicken and egg of chicken and can cook concurrently. When you put the again, you want to keep stirring until it starts to clump up little by little, because we want the egg not to form into omelet, but rather into smaller pieces, almost that she would a scrambled egg. At first it might stick a little bit to the pan, but as it cooks that you come up rather quickly and once it begins, become solid pieces and stirring with chicken itself. No, Certainly there are different styles of fried rice. I believe that the Taiwanese style of fried rice actually gets molded into the rice itself . So what I mean by that is you won't see solid pieces of the rather egg itself gets kind of soaked into the rice, so it's still in eggy taste without the solid piece of the. But since we're cooking the Cantonese way, we'll be keeping solid side. So once you do all of that, he added, the rice. And this is where the fun begins because the prices got this sort of solid feel to it. It's gonna it's going to start by much easier. The trick here is to really, really just mix it all together. That way you have a consistent flow of ingredients with any spoonful notice that added more soy sauce into the mix that gives it brown texture, that color that you see in Chinese restaurants. Now just keep stirring until everything begins to mold together in terms of flavor and in friends of look, you might get tired of start crying, but that's okay. You can always just take a break for a few seconds while your hand dress. You might even want it can if you like, but all you have to do to keep start crying for good 5 to 8 minutes at this point toward the end, we're gonna add a little bit of oyster sauce that gives it a little extra kick again. We're gonna makes it really well. You can also add a little bit of salt to give it a little bit of flavor enhancement in there that's up to you. It's at this point really about your preferences. As with a lot of these recipes that I teach you, you notice that in this particular fry rice, I did not include peas and carrots. But this is more of a classic fried rice that you can cook. You see that we're finished and this is how it turns out very delicious. And I hope that you enjoy watching this lesson. 10. Beef Stir Fry with Bellpeppers: in this lesson will be learning how to make meat Stir five with bell peppers. Now this dish recipe is very similar to our other recipe that involves beef in bell peppers , but that also has broccoli. Now the difference is that this emphasizes, of course, on the bell peppers and the pepper itself. Now it's actually a very popular dish in Chinese cuisines, where they actually serve it on a sizzling platter. It comes out like a firework, so if you never, never tried it, then I recommend it does not taste good, but it looks good, too. All right, so we're gonna get started by first cutting the meat into small, bite size strips. As you can see myself doing here, way to do it is to just kind of put it on its side and then just cut it into those small rectangles. Now, if the meat isn't already cut into kind of rectangular pieces for you to cut further, then first you want to break into smaller pieces before you start cutting into strips. Beef that I've used here is the round steak, so you can also use sirloin or even just flat iron steak just depending on what you like. All right, so the next step we're gonna marinade the beef temerity consists of two teaspoons of soy sauce. Or you can even put two tablespoons of soy sauce if you like, depending on how much soy sauce you want to put into the dish. But generally speaking, two teaspoons of soy sauce should be enough for this dish, and then the next thing you want to do is to add two teaspoons of Chinese rice wine or right vinegar or dry sherry. If you have that, then we follow it up with some corn starch. Now the corn starch will bring the soy sauce and the other sauce, sauces and ingredients together. So basically it just kind of melted together and thickens it. Be careful not to put too much of it in there. Next, we're gonna add in some vegetable oil, so we're already going to coat the beef with some oil. You'll notice that in all of the surf I recipes that we've used, we've always heated up the whole walk first and then at the vegetable oil. But here we just decided to added into the beef itself. How is it it's a little bit more slick whenever you start to cook. Now, you after you marinated you want to place it aside for about at least 30 minutes. But if you can marinade for our two hours, that would be ideal. You can even marinate it all night if you like, and use a spoon to just start the sauce into the actual meat itself. Or you can use your hands depending on what Sal you prefer. After you meet you want first, cut up the ginger by five, peeling at first and then then cutting up. We want some slices of ginger after you take care of the ginger. Of course, you want to cut up the cloves of garlic. We're gonna be able. Mince the garlic and two small buying pieces. Ginger. You can leave in two slices as you won't be fighting into it, and the flavor will be sufficient. Now, after you have ginger and garlic put into a small bowl, we're gonna be adding in garlic and black being sauce. Now I decided to go with about a block being and garlic sauce because it is very convenient to be able to have in sauce format. Put it together with the other ingredients, such as garlic and ginger, but you can also blight by the black beans themselves. Then that's fine. You can astonish. You mix into a sauce. It works just fine. So the next thing you want to do is to start cutting up with pepper. We'll start with the red pepper, and then first thing you want to do, like I was showing you, is to cut it in half and then make sure the seeds on the white parts off the insides get pushed out or cut out. You can use your hands, or you can just cut it now. Through that, just cut into matchstick style matchsticks tiles, and you do the same for the green onion, the screen, onions particularly large. For whatever reason, it's probably the tallest green bell pepper that I've seen. This one had a lot more seats than the red one that I bought. That's okay. If there are still some seats on the bell pepper itself, that's OK. I just had to be wary that it might be a little bit more spicy, but all in all, so as long as you try your best to remove them and should be fine now. I deliberately chose a red pepper and green pepper that way, get gives a very colorful experience off the dish itself. It's fine if you just use all red pepper or all green pepper or even some orange or yellow bell peppers, just so as long as you are okay with it. So after you cut your bell peppers, you wanna handle the onion. I bought a very small onion for this dish. You don't want your onions to overpower the rest of your dish. Were you cooking the entire onion? So what would be cutting it into slices? The first thing I did was cut into half halves, because that way you can break the skin easier from the onion. I always feel the first layer off, and they have all the ingredients. That's for the dish. Aside from me, of course, once you have your ingredients prepared, then start by heating up the walk too high until the walk is hot and add your oil. Swirl it around like I'm doing here and then wait until the oil gets hot. Now this dish goes really, really well with white rice. So I recommend while you make this dish, prepare yourself some rice, especially if you have a rice cooker. You want to cook the rice ahead of time after you wait for the oil to get hot added by now Very well marinated and it should stick too much given that you've got it boils. And but that's okay. It sticks a little bit. Start sticking permanently to walk while you cook it. You let it sit for a little bit while you grab the other ingredients at the sauce too. Just give it some moisture. Give it a star five. So we're not gonna be start frying it until it completely cooks. Right now we're start crying just enough that it browns so cook it. Maybe about 80% of the wave. That way it gives it a head start. What? You have that much? Just put it aside. Clean your walk, sprints it off and then started new again. And if it just has too much, it just stuck to it all. You have to do just clean entire walk and dried up. We're gonna repeat the process put oil after the walk is hot and then oil is hot. Well, we're gonna add the sauce, get the sauce going. Aroma comes out again. Make sure it doesn't stick to walk. I know it's a little ski me right now, but you have to be a little bit more careful. I want to definitely have sauce in there before we have onions, which was just now out three to stir frying the onions Very well in sauce. As you start by, break the onion pieces into small base small individual pieces. Now you know how to do this intentionally. All the onion layer should just actually fall off into individual layers. At this point, it should smell very, very good. And I wouldn't stop yet because we're not completely done. But all right, just keep that in mind. We're starting to prepare knowing the onions, but slavery well, and the next thing you want added is the bell pepper both the green and red bell pepper in a mixing. And really Well, I'm gonna spend some more time cookie, the red bell pepper and green bell pepper. Well, so that it loses its solidity and it starts to get this tenderness about. Mix it really well. Keep start frying. It should take about a total of two minutes. Once that happens, we're gonna add meat back. Make sure that the bell peppers aren't completely cooked food as they. They're not completely tender yet because we're gonna when we add the meat we did. Now we're going to make sure that it starts to finish up around the same time. Now you know how to be too precise as there's been a one way or the other harbor. It's just trying. It's good to time it more accurately just to make sure that around the same cooking consistency in a really good start. Five. You notice that we added starting brown even more because of the black bean sauce garlic. And that's what's the Ginger and you're done. Congratulations. You've cooked Star five beef with bell peppers 11. Buddha's Delight: all right in this lesson will be learning how to make Buddha's delight. Now, in some Chinese restaurants, it's also known as Buddha jumps over the wall. I know it's a funny name, but the point being of this dish is that it's a That mainly vegetarian dish has Onley vegetables, and it's traditionally made by Buddhist monks who are vegetarians. Now, without further ado, let's get started. First thing you want to do is to add in the day lilies. Now Daylilies often come into classic packed packages that are full of these dry Daylilies . Um, and what you want to do is to put into big bulk and soak it up and submerge in water. If you have something that's heavy, keep it to keep it submerged, then use it. Otherwise, you can let it soak for a good 30 minutes or so You notice I just put in a little bit more water. That way, it's too sure that's fully submerged. The next ingredient, one of submerged in water and soak it thoroughly, is woodier. Now would here is also known as the black fungus. You wanna put about about eight or 10 pieces of wood ears in there. You add more. If you like this on, if you never try to just put about eight or 10 of them into a small bowl submerged in water . Now the third ingredient that we're going to work with is Shikaki. Mushroom talking mushroom also typically comes into a plastic bag with dried virgins. But as you can see here, they're very lights, and it's almost hard to bite into first by them. And we're also gonna do the same as the 1st 2 ingredients by first putting it into a pool. Now the best way to do this is to put the cap side up and so that the inside of the mushroom starts to soak in. It's crucial that you make sure that these mushrooms gets fully submerged. Otherwise, even if you soak it for about 30 minutes, it comes out heart when you cook it. However, it's not the end of the world if that happens, because it does get soft as you cook it. Now, after you submerged those ingredients, we're gonna move on to cutting up the other vegetables and preparing them. Of course, the 1st 1 you want to prepare our the carrots carrots are particularly hard to cook just because they take a little longer than the other vegetables. You'll notice later that that's probably the first ingredient that we should be cooking. So after you peel the carrot skin, just cut them into small pieces. You need to cut it like I'm cutting it now, too small little circles. We're gonna cut it into longer diagonal slices. As you see here. It depends on your preference. A lot of Chinese restaurants actually like it. Cut it diagonally. That way, it gives the carrot a fuller look. But I cut it here for your reference both ways. So next we're gonna cut up the green onions and two small pieces like we have here. Just make sure they're diced so that they're, you know, about 1/4 inch cube shaped. So the next ingredient on the list is the Snoopy. Now, snow peas are very interesting sort of vegetables, as they have a tough layer of skin on the outside. The next thing we want toe work with is the now the bean sprouts. Make sure you wash them very thoroughly. Take out the bean sprouts, have a black head on them I mean there starting to rot and you don't want that in your food . So you want about a couple a couple of spots next ingredients to work with our braised tofu . Now the braised tofu can be either the fried tofu or just by itself to see next that we have the gluten in the can. They call this the braised gluten. I think that's not a very good translation, but that's what they call it in the stores. So if you're ever looking for you can ask for the Braves gluten, I'll have this up on a on a link in the resource section. Okay, so it's been about 30 minutes of Sochi. We're just gonna take out the mushrooms and cut them into halves. That way, it's easier to bite into and also to cook. Now you can even cut it into quarters if you like, but it just depends on your preference. And if you really want, you can keep him whole mushrooms. The first thing you want to do to cook the dish is to blanche the snow peas. Now to Blatch, you want to just put vegetables in boiling water for no more than 30 seconds before putting it into ice bath. As you see here, this step is optional. You can always just boil it for a few seconds and then toss it to the side. After you blanched snow peas, start up your walk your oil. Make sure it's on high heat. You see that I'm spreading the oil around to make sure that the bottom is coated with it. This helps with nonstick as well as helps vegetables get coated with oil to add extra flavor. Like I was saying earlier, we're gonna first ad in carats. Carrots are hardest coaches because they take the longest after the carrots bean sprout. Likewise, they also are very Southern. When it comes to being, they take the longest to to become more tender. So what you want you just give. Start by wait for about a minute each before you start to add the other vegetables. Don't worry about over cooking these two vegetables. I do have a recipe about what portions of food should put into the dish, but really it depends on you on how much each vegetables really wanted. There's no hard, real hard guidelines where you could do with this dish point of it is to have sort of a vegetable medley of different types coming up healthy and delicious of the same. Next thing you add is she talking. Mushroom is very particular because you're talking mushroom has a lot of different flavours have into it. Next you're seeing the ad is the daily. Now, when you take the dailies out of Sochi, you can also cut off the hard ends if you like, or just keep it in there. They're not all hardens shortly after. Would here's what years public, the easiest and fastest. So be sure to, you know, put that towards before the Tokars after day. Yeah, Tokyo itself could already be cooked as it is fried embrace. Have these ingredients in walk just start fried, and if there's a need, can also add water you noticed. I added chlorate brace gluten toward the end. Since that comes in a can cooked and preserved, it has a very interesting flavour. So, of course, put it at the end and make sure the flavors soak in after you Storify. About a minute or two total, we're gonna put a cap on this walk in just a second. After you put a cap on it, you want to leave it there for four minutes. However, if you feel like there's not enough liquids, check on it every minute. Add water as necessary because the last thing you want to do is to burn your food. I've done this before, so you can learn from my mistake. So the Buddhist delight is very, very healthy dish. You can tell by nature of it the fact that it's all made of vegetables, but it also has different types of vegetables as well as fungus is different nutrients that will nourish your body now after use, cover it for about four minutes. Then you wanna ask the sauce and give it that one final. Start crying. Make sure the flavors start to get mixed in together after it's all cooked, the only ingredient that remains is to add snow keys. Now, the reason why we decided to blanch the snow peas on the side of supposed just added into start frying mentally is because way want to make sure that it cooks properly while it became color. He had added it beforehand into surf. I in the green color would start to turn kind of a mossy green, and it would not look as appetizing when you serve it to your guests. And that's why we want Blanche it and add it towards the end. That way cooked and it remains with remains colorful, Not what gives that they find look to overall dish before adding snow peas. You'll notice that colors are mostly brown and orange fish is starting to come together, starting still really good after you start five. For about a minute, you are done. All there's left to do is to put down the plate. Servitude. Yes, so there you have it. You are done with Brutus Delight, and I hope you are delighted with this video. 12. Mapo Tofu: Ryan. This lesson will be learning how to cook mapo tofu and in Cantonese that's called Ma Poll. Literally, the dish is net to describe a pitted or pockmarked grandma who made this dish just to give you a little bit of background. The most popular version of the story when it was in the Ching Dynasty era, which is in the 18 fifties, were started by an old woman who owned a small Russian. Okay, let's get started. So you see in front of me that I'm gonna first put in a tablespoon of cornstarch, followed by a tablespoon of soy sauce. Now you don't have to worry about writing the ingredients sound. I'll definitely have that available in a recipe list that's found in the course description area, so just pay attention. The next thing I want to add is the half cup of chicken broth so you can see that thes three ingredients I just put together and mix it and put it to the side. Now, next thing you want to do is grab the garlic, and for this particular recipe, I want you to grab about four coat flows of garlic. I'm just gonna be taking those foreclose and mincing them up. Two pretty fine pieces because you don't want them to be big chunks when you're eating the marble tofu and after you cut the garlic, you want to do the same to Ginger. Here I am feeling it with the potato peeler, but actually a nice little trick that I should have used was Use it with a spoon, but it's actually easier to peel off the skin. When you do that, you should try it again. All you have to do is just mince the garlic, both the garlic and the ginger to find pieces here. And after you're done with that, I want to put them together and set it into a small bowl. We're gonna be combining that with green onions the next you have the tofu tofu. Of course, you need the tofu, and you'll notice that I bought the firm version of the toe to and not the soft or silken now work well with soft or silken, but I would rather you try it with the firm when you're doing it for the first time because you won't be able to break. The Toepfer is easily so you'll notice that I'm cutting it into 3/4 of an inch cubes. So once you cut it lengthwise, you can turn it around and then do the same. You don't want it any larger than 3/4. So just try toe estimate about, you know, 1/2 inch to quarter inch Q. R's 3/4 in Skewed. And then what? You do that you slice it horizontally. Okay, next thing you want to do is bring out the ground meat you know, do too much to it. You just have to open the package to give it a wash. All right, then, after that, you should have all your other ingredients ready, and we're ready to start cooking. Okay, you notice that the very first thing you want to do is just heat up the walk on high heat. Wait until the walk is hot before you put the oil like I just did. And after you keep up the oil, put in the garlic, ginger and green onions. Let it brown a little bit. Let the flavor just who's out? The smell. You started around a little bit. The idea is just kind of get the flavors started before you put in the ground beef. Now this recipe also works really well with ground pork and not just ground beef. But I decided to choose a ground beef just because I like ground beef more than I do. I like ground pork, but it's really a preference. So after you brown the garlic and the ginger a little bit and you want to add in the sesame oil, it is optional. But you know, the sesame oil kind of gives this like strong fragrance to it, so that you can really just smell the flavors in the ground. Model Doku later on. So as you can see here, I've added the ground beef, and when I'm trying to do is cut it into small pieces with the spatula, just kind of get put into little bits and pieces you don't want to find. But you do want to kind of make it into smaller pieces and then, after you around the ground beef, just add a little bit of the black beans and garlic sauce into the ground beef and, you know, stirred up. Make sure all the flavor gets in there. Gary. I'm just start crying so the recipe is, you know it's not too difficult. All you really have to do is get prepared most of the ingredients beforehand and then toss until walk and stir fried. Here. You want to just kind of let it sit for a little bit while the ground beef browns for maybe about a minute or so. Uh, not too long, but definitely just check up on it every every 20 seconds or so just to make sure that's cooking evenly across all the different sides. Next thing you want to add is the chili bean paste. Now, if you decide to put the Sichuan chili pepper and the peppercorn, now would be a good time to do it. As you wanna make sure the spicy flavor soaps into beef, these most of the flavour will be coming from the meat. Tofu is sort of acting as a little bit of a buffer between all the different flavors you'll normally case by just eating the ground beef that gives it that kind of balance taste. Once you give it a little bit of stir is add the tofu and continue stirring. Now you see here that after after you stir in tofu. Ground beef is sitting there with tofu, where tofu starts to soak in that flavor, and here I am, stirring it again again. The key is just to make sure that the flavors are evenly distributed as much as possible, and then you're moving the food so that is getting cooked across all the different sides. After you let it sit for about a couple of minutes, you add to the mixture that first made at the very, very beginning. So in the corn starch, soy sauce, chicken broth. So this is obviously going to be the sauce base in conjuction with all the different flavoring that we have added to the beef. The idea here is to stir fry and then let it sit for about two minutes or so and stirring, you know, every 30 seconds just to check up on it. You want it so that the drop starts to thickened and the sausages becomes more thick and not a watery. By now, you should be smelling just how good the dishes. But don't get too excited. You want to wait until the sauce thickens and let the tofu kind of his or someone that slavery before you know it's done. The last step is to serve it on a plate with right rice and congratulations. You've learned how to make mapo tofu. 13. Veggie Stir Fry: all right, this lesson will be learning how to make veggie stir fry. Now this lessons a little bit different from the other ones because I will share what you more general advice rather than specifics to one dish. Because if you examine closely, this is a rather generic dish. As we go through this lesson, just keep in mind. You know, all of this was it really is is just a few vegetables tossed together in a start frying pan with some flavoring added to it. Now it takes all the principles so far as you can see putting the snow peas in right now. But the idea behind this lesson is worth not doing specific recipe for rather combining alive what we already had. Crops left over from the other recipes leftover ingredients rather and just combining to stir fried, making some dish a lot of Chinese cooking. You'll notice that right now, improvising has me look and take a look at this right here. We're simply just start trying different things. So noticed that about a little bit of water. Now I just tossed in some soy sauce, so it's not even in any particular order, so I feel that as you mature cooking Chinese food, you realize that a lot of Chinese cooking is about being creative with ingredients that you've already have in your refrigerator and combining it in a way that brings out the best in each ingredient. And so just take a kind of a grain of salt is thinking. So as you learn, the different recipes not only learned specific steps, but just learn what ways you can combine which ingredients together. So here I am combining three different ingredients. It may not look like anything special, but it tastes justice, delicious and just as healthy, some of the other dishes that I showed you the other lessons. So as you can see that it's not too difficult, even invents, crashing own Chinese just to kind of give you an idea. I've added flavor as I could, and I make sure that I start five to arms, seeing that these vegetables and I did not want them to brown more than they should brown. Here you go that you start Friday 14. Shiitake Mushroom Boy Choy: okay, we'll be learning how to cook the shit talk. A mushroom with bok choy is very popular dish in Chinese cuisine as it combines both the very strong flavoring off the mushrooms, combined with more delicate and a simple tasting Bach Troy. Now, the first thing you want to do is first soak the mushrooms in water. To do that, you just take one bowl and just put all the water in there until mushrooms are completely submerged. Now you notice that they'll actually float, so you might have to for something heavy on top to keep them actually submerge into water. When I make it, make sure that the mushrooms soaks for a good 30 to 40 minutes before you actually start using them to cook. Okay, Next you want to work with bok choy is the first thing you want to do is just remove the dead leaves and the dead leaves have usually a yellowish tint on the side of the leaf itself. The way you look for box or you wanna buy is identifying the bottom. As I pointed out there, it should be very solid and white, and the next thing you want to do is to actually wash the bok choy while removing the individual leaves to themselves. You should also, at the end, very, very inside off the bok choy. So after you washed it and peeled the leaves individually, we're gonna be cutting the box choice to size. So if you bought particulary large ones, he can cut it right straight down the middle so that the stem is not nearly as wide or curved. That way you actually have very individual small pieces to work off and also makes for neither bite. And after you have that, just put it into a bowl or just leave it on the cutting board. Put it off to the side. Next thing you want to do is prepare the sauce. The sauce is made up of a few ingredients on the first of which we will put the cornstarch . You notice that I put two teaspoons of rather to quarter teaspoons of cornstarch, so next what you want to add is soy sauce. We're gonna add about two teaspoons also to I'm sorry. 2/4. He's beings of light soy sauce and then followed by the sesame oil, which had the sesame oil at half a cup of chicken stock. You can also use vegetable stock for this dish if you like. If you want the vegetarian option, what you do that had in the oyster sauce makes that well, well at end assault, and it makes it really well. Make sure that's corn starch does not just stick to the bottom of the bowl, but rather it should dissolve very nicely to the rest of the mixture. Make sure it's it's a very nice consistency. All right, so once you have the sauce, I'm gonna be preparing some garlic. We're in a minced garlic until they're very fine. Think about this recipe is, and it's gonna be a little bit on the strong side when you bite into the mushroom. But I doubt they'll be balanced out by eating into the bok choy so it complements a lot of the meat stir fry recipe. Set way have in this video course, but just make sure that you're aware that this will be a stronger later dish. It's probably more unique flavor dishes as well, so you can see I've already heated the walk and then he had a oil Now have added garlic to prepare the aroma for the rest of Starfire. I just started around until it starts to brown. You're gonna add in that she talking mushrooms. You can see that I'm flipping them so that the kappas facing upwards, it just makes it a little easier to cook. But if you like to keep it right side up or upside down, that's totally fine, too, as long as you are making sure that it cooks all the way through. Now, technically, the mushroom can, you know, be sort of just by itself. But it's better to just kind of cook it down so that it's not as hard. And so that's a little bit more tender. After you do that, what once it starts to sort, dry out at in the sauce and you over punish not only the liquids, but you add in the flavor to the mushroom. You'll notice that as you stir fry the sauce with mushrooms, it'll start to thicken and the mushroom itself with such a soak in the flavor. That's the one of the great things about getting the tried talking mushrooms because it's literally thirsty for water. You could see that sauces almost they could think that. You know, just give it a few more seconds, and then we're gonna move it and put it to the side. You should start smelling a lot of the Roma from Shikaki mushrooms. Smells quite delicious, but you might need to chew on some gun after you eat the shit talking mushrooms. All right, so the last step is to blanche the bok choy. And to do this, you need to boil some water and then just put it in. Put it all into hot as best you can. If you can't do it all at once, just do it to two batches. Make sure there are awfully submerged as best as possible. You can add some salt to preserve the color of the bok choy. It's not necessary. Just make sure you don't leave it in boiling water for too long, I would say estimate for about a minute or two to a minute and 1/2 at most. Put on the dish and then pour the talking mushrooms over the bok choy and then you're finished. You see that it's very, very well put together, and I can show you it's extremely delicious. It has a very strong taste to it. Probably a lot more unique than your average dish. So there you have it. 15. Kung Pao Chicken: welcome to this lesson. Today we'll be learning how to make compound chicken now. Kung Pao Chicken has its roots in the Sichuan Province of China, and nowadays you confined kung Pao chicken in any Chinese restaurant across America, as well as in some Westernized Chinese restaurants. Okay, so we'll begin by first taking care of the chicken and marinate, and we'll do this by cutting the meat into bite size pieces. Now, if you don't want the fat on the chicken, feel free to just cut it off and discarded to the side. You'll notice that I cut the chicken into strips skirts before a condom into smaller pieces . That way, it makes it easier for this. Recipe will be using about a pound of boneless chicken thighs, but you can use chicken breasts as well. After you cut the chicken, we're going to mix in the marinade so you begin by taking about two tablespoons of soy sauce and then adding the rice vinegar or the rice wine or dry sherry. If you have that instead, after you had the two liquids pour in the corn starch. Now I use a tablespoon of cornstarch. I like to have the sauce thick. However, if you are just starting out, you might want to start with only half a tablespoon of cornstarch. After you do that, add the chicken, mix it up really really well, and then let it sit for at least 30 minutes. So next thing we'll do is to create the sauce. The sauce is very similar to the marinate, except that we're gonna make mix it up and just put it to the side out on its own. And the difference is we're going to at the oyster sauce and the sesame oil, as well as the vinegar and the Sichuan pepper. You'll see that the oyster sauce is a little bit thicker, so you want to try to measure it before you try to mix it up together with the other ingredients. The sesame oil oil is a really, really good flavoring tool, however, try not to put too much of it otherwise, who overpower all of the other flavors. I've used white vinegar for this recipe, but you can also use balsamic vinegar or any flavored vinegar for God to your preference. Now the Sichuan peppercorn is a little bit different from your normal peppers. Instead of the spicy hot feeling you get, you get a more of a numbing hot fuelling when you bite into the peppercorn. Now I wouldn't recommend this, but that's what it gives the compound chicken the kick to to the dish. Mix the sauce really good, making sure that the corn starch is well dissolved. Okay, next, we're gonna take care of the garlic as well as the ginger. You'll see that already. Set aside half a cup of peanuts as well as some cut up green onions. So cut up the garlic sauce and then made some until they're very fine. Peel off the skin of the ginger with a spoon. You can also use a potato peeler, but I find that using a spoon is much easier. You don't want any of the skin in the actual dish, and, like with the garlic, cut into fine pieces. Now, after you've cut those, we want to get the chili peppers ready. Now, in front of me is the chili peppers that I bought from the Asian grocery market. You can put aside about 10 of them, so after you have your ingredients prepared, turn on the walk to high heat, like with all the other star fried dishes that we've made. We're gonna first oil the pan and then let it sit until oil starts to heat up and start to show a little bit of Steve. You want to spread a good layer of it on the bottom of a block for the pan that you're using, and after the oil heats up, we're gonna be adding the chicken as well. Now, if you want, you can also add chili peppers first before you have the chicken. That way you could get some of the chili peppers cooking so the oils from the chili pepper and add to the spiciness of but because I prefer a little bit left spicy, I decided to add after the chicken that way down the spicy level, and it doesn't release all the spicy or all I want. Now, after you add the chili peppers, give it a good stir. Might be a little difficult, depending on how, while you oil the pen in the courts decide to use. However, you can let it sit and stir while you wait after the chicken browns for a little while. We'll start to see that the water, or rather the sauce, is starting to thicken. That's when you start to add your garlic as well as your ginger. So at any point the chicken becomes too dry. You can always add a little bit of water, too. Give it some life. You don't want the chicken to stick too much to the path. Now, after you add the garlic and the ginger, he had the green onions. You want to give it a stir. This is where you start to add more flavor to the chicken. Make sure you continue. Start five until it starts to cook the other ingredients that you found it and again, you want to make sure that it doesn't stick to the bottom of the pan, and it's OK that there's some spots that might be a little bit more burnt. That that's perfectly fine. So as long as you don't let it sit there and after you give it a stir for about two minutes or so at the sauce that to mix together, which is the soy sauce sesame oyster sauce mixture. Let it just sit there for a few seconds before you start certifying you want to really mix in two flavors so that it covers all of the chicken. Very even continue to stir and really just like the chicken cook and then add peanuts when she had the peanuts. Give it a few more minutes and us before you call it a day. We're just about ready. Scoop it up into your dish and served hot. Now here you have it. You've learned how to cook. Come Pao chicken. 16. Cha Siu: welcome to this lesson where we'll be learning how to cook cha su, which is roast pork in Chinese. First thing you want to do is to grab a medium size bowl and pour two tablespoons of soy sauce. I'm using regular soy sauce, but if he wants your chassis to look more like the ones you would find out, a Russia, which is typically darker than I would suggest getting a dark soy sauce. The second ingredient we're gonna put into our mixture is two tablespoons of rice vinegar or rice wine. Dry sherry works, too. After that, I had in the five spice powder. Now you you're gonna find that it's very, very difficult to shake it out of the shaker, just like how I'm having a little bit of trouble. But try your best to just kind of shake it out of there. You know, shake about a teaspoons worth into the mixture next at the honey and finally, the chopped minced garlic sauce. Give the mixture a good stir until it's fully and thoroughly mixed. This is gonna be the marinade for the roast pork. Okay, the next thing you want to do is to bring out the pork belly. You should have about a pounds worth of pork belly and cut off the skin from the pork belly . This is a tough exterior part. You should be able to tell whether there's a pork skin still on it, and so you do for both pieces, and you should have a smooth top. Put the two pieces of pork belly into pirates and then apply the mixture of marinade into to park belly. Make sure the Marigny is thoroughly cooked, coating the pork belly. In this recipe, there's just enough of the marinade that it should be able to coat. Coat it barely, but it should be sufficient. Put Saran wrap over it and then refrigerate for at least three hours after you have marinated for three hours. Take it out and we're gonna apply more honey onto it, so the best way to do it is to put to measure with this tablespoon. So we're gonna put one tablespoon of honey, apply to one strip of pork belly and then, as best as you can just rub the honey across the pork belly. The idea is to give that sweet glaze that will coat the chassis while it's baking in the oven. Now, if you have a brush, it would probably be easier than using a spoon or your hands, especially because honey is sticky. After you put the honey onto the pork belly, transfer it to a baking pan. Since I only have two pieces of pork belly for this demonstration, I'll be using a smaller pet. But if you're planning to cook for a bigger party, then you should be using a larger pan and doubling and tripling the recipe as necessary. So make sure you have your oven preheated to 325 Fahrenheit degrees and then place it into the oven for about 20 minutes to take it out of the oven. Bring it to the side. Once again, we're gonna apply more honey, but this time we're going to flip it over first before we apply the honey. That way, we have an even baking off the pork belly. After you put more honey onto the pork belly, transferred back into the oven, roasted for another 20 to 25 minutes for a total about 45 minutes. The roast pork should be done now, and what you do is to bring it, bring it onto a cutting board and cut it into small, thin slices. And this dish will be sure to be a crowd pleaser. So the roast pork is often found in a lot of captain ease cuisines, and it is a very delicious recipe that you can try at home. So here we are. We're finished, and make sure you serve this dish hot and enjoy. 17. Outro: Congratulations. You've completed your training to becoming a competent Chinese chef. You should already be able to impress your friends and family, but you're not done yet. Young disciples. You've done well, but you have a ways to go. So practice and refine your Chinese, enjoy it and then rinse and repeat. Now remember, if you've enjoyed this course, leave us a review way. Want this journey to be worthwhile for you and for others? Keep cooking and cheers from China table.