Name Alya Al Maamari

ID Banner A00066562
Title Chinese cooking methods

1. Stir-fry or chao: This particular cookery style requires a minimum amount of oil. It should
be put into a pre-heated wok or deep fry pan. Then, just before the oil smokes, measured in
seconds, fragrant ingredients such as garlic, ginger, and scallions are quickly heated until
their aroma is released. Next, main ingredients, usually meat, are added putting in those that
take the longest to cook first. Never ignore items put into a pan when using this technique.
Always stir and toss, the essence of stir-frying. A minute before meat loses its pink/red color,
sauces and spices are added, they are tossed and then the meat is removed or sauced. If
vegetables are to be added, remove the meat, cook them until correct doneness, then return
the meat, heat through, add a thickening ingredient to create a sauce, if desired, and stir half a
minute, then serve. Never cook the meat or vegetables until completely cooked through. This
is important because the foods are still cooking for a minute or more after they are removed
from the wok.

Chinese Vegetable Stir-Fry

TIPO:

TÉCNICA:

TEMPERATURA:

INGREDIENTES: ELABORACIÓN: UTENSILIOS:

 80ml soy sauce 1. In a small bowl, whisk the soy
 90ml water sauce, water, dry sherry, sesame
 30ml dry sherry or oil, sugar, cornstarch, red pepper
Chinese rice wine flakes and dry mustard together.
 7g Asian/toasted Set aside.
 sesame oil 2. In a large nonstick skillet, bring
 14g sugar
 15g cornstarch
 1/4 teaspoon red
pepper flakes
 1/4 teaspoon dry
mustard
 30ml vegetable oil
 454g broccoli, cut 3. Wipe the skillet dry. Add 2
into 1-inch florets
 210g shiitake
mushrooms, stems
removed and thinly
sliced
 1 red bell pepper,
thinly sliced
 9g cloves garlic,
finely chopped
 3 scallions, thinly
sliced, white/light
green and dark
green parts
separated
 7g grated fresh
ginger
1 inch of water to a rapid boil.
Add the broccoli and cook for 2-
3 minutes, or until tender-crisp.
Strain the broccoli in a colander
and then run under cold water to
stop the cooking process. Set
aside and allow to fully drain.
tablespoons of vegetable oil and
heat over high heat. Add the
shiitake mushrooms and red
peppers and cook, stirring
occasionally, for 5-6 minutes,
until the mushrooms are
browned and the peppers are
softened. Add the garlic,
white/light green scallions, and
ginger; cook, stirring constantly,
until fragrant, about 30 seconds.
Return the broccoli to the pan
and cook until warmed through,
about 1 minute. Add the
reserved sauce. Toss and cook
until the sauce is thickened and
the vegetables are evenly coated,
about 30 seconds. Transfer to
serving dish and sprinkle with
dark green scallions. Serve with
rice, if desired.

Observaciones / Recomendaciones

2. Deep-fry or cha: This technique requires oil kept at a reasonably high and constant
temperature, close to the smoke point or lower, depending upon the desired outcome. Foods
 must be dry and put into the oil when it reaches the appropriate temperature. They remain in
it until golden-brown and crisp. It is best to cook small amounts of food at a time, never
putting too much food in at once, and it is best to stir several times during the cooking
process.

Deep-Fried Kung Pao Chicken With Peanuts

TIPO:

TÉCNICA:

TEMPERATURA:

INGREDIENTES: ELABORACIÓN: UTENSILIOS:

 2 boneless chicken breasts 1. Cut the chicken into 1-inch
(about 6 ounces each) cubes.

2. Mix in the soy sauce, rice wine

or sherry, water and
cornstarch.

3. Marinate the chicken for 30

minutes.

4. In a small bowl, mix together

the sauce ingredients,
whisking in the cornstarch last.

5. Remove the seeds from the

chile peppers and chop.

6. Peel and finely chop the garlic.

7. Heat the oil for deep-frying to

between 360 and 375 F.
 8. Carefully slide the chicken
into the wok, and deep-fry for
about 1 minute, until the cubes
separate and turn white.

9. Remove and drain on paper

towels.

10. Drain all but 2 tablespoons oil

from the wok.

11. Add the chilies peppers and

stir-fry until the skins start to
darken and blister.

12. Add the garlic.

13. Stir-fry until aromatic (about

30 seconds).

14. Add the deep-fried chicken

back into the pan.

15. Stir-fry briefly, then push up

to the sides of the wok and add
the sauce in the middle,
stirring quickly to thicken.

16. Stir in the peanuts.

17. Mix everything together and

serve hot.

For the Marinade:

 1 tablespoon soy sauce
 1 teaspoon Chinese rice
wine (or dry sherry)
 2 teaspoons cold water
  2 teaspoons cornstarch
For the Sauce:
 1 tablespoon dark soy
sauce
 2 teaspoons light soy sauce
 1 tablespoon rice vinegar
(black or red, or red wine
vinegar)
 1 tablespoon chicken broth
(or water)
 3 teaspoons sugar
(granulated)
 1/2 tsp. salt
 3 to 4 drops sesame oil
 1 tsp. cornstarch
For the Stir Fry:

 6 to 8 small dried red chili

peppers (or as desired)

 2 cloves garlic

 1/2 cup peanuts (skinless,

unsalted)

Observaciones / Recomendaciones

3. Shallow-frying: Shallow-frying is a cooking method using less oil than deep-frying and
lower heat than stir-frying. Shallow-fried dishes are usually rather tender inside, appearing
golden or slightly burnt outside. The ingredients for shallow-frying are usually cut into slices
or flat pieces and rubbed with seasonings. To make the outer skin crispy, the ingredients are
also slightly coated with cornstarch after being seasoned. When cooking, the ingredients
should be shallow fried on one side first and then turned to the other.

Pan Fried Chinese Chilli Chicken recipe


INGREDIENTES:
 500 grams Boneless
chicken , breasts
 3 tablespoons Extra Virgin
Olive Oil
 1 Red Yellow and Green
Bell Peppers (Capsicum) ,
cut into 1-inch squares
 1 Onion , cut to half and
layers separated
 6-8 cloves Garlic , minced
 6 Green Chillies , slit
vertically
 2 Stalks Spring Onion
(Bulb & Greens) , finely
chopped
TIPO:
TÉCNICA:
TEMPERATURA:
ELABORACIÓN: UTENSILIOS:
1. To prepare Pan Fried Chinese
Chilli Chicken recipe, wash
the chicken breasts well with
water and then cut them into
vertical strips or small cubes.
2. In a bowl, beat the egg and
combine with soy sauce, black
pepper powder, red chili
powder, rice flour and the
chicken strips, mix well.
3. Heat a Skillet and drizzle oil.
4. Place all the coated chicken
pieces, well apart from each
other.
5. Let them fry on medium high
heat till nice and soft on all the
sides and are golden brown.
6. Check with the toothpick if the
chicken is cooked well.
7. While chicken is cooking,
prepare the sauce.
8. In a mixing bowl, combine the
 soy sauce, red chili sauce,
tomato ketchup, crushed black
pepper and honey.

9. Heat a tablespoon oil in a

saucepan and add chopped
garlic. Saute for few seconds
and then add chilies, onions
and bell pepper. Mix and
cover. Let it cook on medium
heat for 2-3 minutes.

10. Pour in the prepared sauce and

mix.

11. Add the pan fried chicken and

mix well.

12. Sprinkle some chopped spring

onions and mix.

13. Simmer on low heat for 5

minutes and remove from
heat.

14. Serve this delicious Pan Fried

Chinese Chilli Chicken as an
appetizer or make a meal with
plain rice/Chinese Vegetable
Fried Rice and Black Sesame
Nai Huang Bao Recipe.

For Coating:
 1 tablespoon Soy sauce
 1 teaspoon Whole Black
Peppercorns , coarsely
pounded
 1 teaspoon Red Chilli
 powder
 1 Whole Eggs
 1 tablespoon Rice flour

For Sauce:
 3 tablespoons Soy sauce
 2 tablespoons Red Chilli
sauce
 2 teaspoons Tomato
Ketchup
 1 teaspoon Whole Black
Peppercorns , coarsely
pounded
 3 tablespoons Honey

Observaciones / Recomendaciones

4. Braising: To cook large-sized ingredients, braising is to add ingredients and seasonings in a

wok or a saucepan at the same time, add in some water, boil it, and then simmer it for one
hour or more. The ingredients are usually cut into cubes or diamonds. To cook dishes by
braising, the ingredients especially the animal ingredients should be. Get rid of the fishy
smell in boiling water and rinsed in clean water first, and the sauce is thickened either with
cornstarch or reduced by simmering finally.

Chinese-style braised beef one-pot

TIPO:

INGREDIENTES:
 3-4 tbsp olive oil
 6 garlic cloves, thinly
sliced
 good thumb-size piece
fresh root ginger, peeled
and shredded
 1 bunch spring onions,
sliced
 1 red chilli, deseeded and
thinly sliced
 1 ½kg braising beef, cut
into large pieces (we used
ox cheek)
 2 tbsp plain flour, well
seasoned
 1 tsp Chinese five-spice
powder
 2 star anise (optional)
 2 tsp light muscovado
sugar (or use whatever
TÉCNICA:
TEMPERATURA:
ELABORACIÓN: UTENSILIOS:
1. Heat 2 tbsp of the oil in a
large, shallow casserole. Fry
the garlic, ginger, onions and
chilli for 3 mins until soft and
fragrant. Tip onto a plate.
Toss the beef in the flour, add
1 tbsp more oil to the pan,
then brown the meat in
batches, adding the final tbsp
oil if you need to. It should
take about 5 mins to brown
each batch properly.
2. Add the five-spice and star
anise (if using) to the pan, tip
in the gingery mix, then fry
for 1 min until the spices are
fragrant. Add the sugar, then
the beef and stir until
combined. Keep the heat
high, then splash in the wine
or sherry, scraping up any
meaty bits. Heat oven to
150C/fan 130C/gas 2.
3. Pour in the soy and stock (it
won’t cover the meat
completely), bring to a
simmer, then tightly cover,
 you've got)
 3 tbsp Chinese cooking
wine or dry sherry
 3 tbsp dark soy sauce, plus
more to serve
 500ml beef stock (we used
Knorr Touch of Taste)
4. Nestle the cooked bok choi
 steamed bok choi and
steamed basmati rice, to
serve
transfer to the oven and cook
for 1½-2 hrs, stirring the
meat halfway through. The
meat should be very soft, and
any sinewy bits should have
melted away. Season with
more soy. This can now be
chilled and frozen for up to 1
month.
into the pan, then bring to the
table with the basmati rice
straight away and tuck in.

Observaciones / Recomendaciones

5. Boiling or tsuan: Boiling could be considered the simplest among all the Chinese cooking
methods. It simply involves placing food in boiling water. It is mainly used for cooking
small-sized and soft ingredients, especially for most of the vegetable soups. Prepared
ingredients are placed into a wok, along with water and appropriate seasonings when the
surface of the water is continually agitated by large bubbles. Dishes cooked by boiling
always taste fresh and clear, for it takes a shorter time than braising.

6. Steaming or shao: A special cooking method invented in China is steaming. It is widely

used for steaming buns and dumplings in northern China, where people live on wheaten food.
The process involves placing the ingredients in a steamer basket which is placed over water
in a steamer pot. Steamed food contains more nutrition than that of boiled for less nutrition is
leached into the water. Very little edible oil and fewer seasonings are used, so the food’s
natural flavor is maintained and even enhanced. * this recipe includes both methods*

INGREDIENTES:
Dipping sauce
 1/3 cup sake
 1/4 cup soy sauce
 1/4 cup unseasoned rice
vinegar
 1 tablespoon sugar
 3 thin slices of garlic
 1 tablespoon minced
scallion
 1/2 tablespoon minced
fresh ginger
 1 tablespoon hot-chile
sesame oil
Boiled Chinese Dumplings
TIPO:
TÉCNICA:
TEMPERATURA:
ELABORACIÓN: UTENSILIOS:
1. Set a steamer basket in a pot of
boiling water. Steam the
cabbage until tender, 20 to 25
minutes. Transfer to a colander
to cool, then squeeze out as
much excess liquid as
possible. Finely chop the
cabbage.
2. In a large bowl, combine the
cabbage with the pork, chives,
ginger, soy sauce, garlic,
sesame oil, salt and 1
tablespoon of the vegetable
oil. Gently stir, cover and
refrigerate for at least 4 hours
or overnight.
3. Put the flour in a large bowl.
Slowly add 1 cup of cold
water and the remaining 1
tablespoon of vegetable oil,
stirring constantly with a
wooden spoon, until the dough
starts to come together. Using
your hands, knead the dough
 until it forms a ball, then
knead the dough on a work
surface until smooth, about 5
minutes. Transfer the dough to
a clean bowl, cover and
refrigerate for at least 30
minutes and for up to 3 hours.

4. Dust a baking sheet with

cornstarch. Cut the dough into
4 equal pieces, then roll each
piece into 1-inch-thick logs, 8
inches long. Using a sharp
knife, cut the logs into eight 1-
inch pieces. Using a rolling
pin, roll the pieces into 3 1/2-
inch rounds, keeping the
dough covered with plastic
wrap as you work to prevent
the dough from drying out.
Dust the rolling pin
occasionally with cornstarch to
prevent sticking.

5. Place about 1 tablespoon of

the filling in the center of each
round, then fold over one side
to form a half circle, pressing
to adhere, or pleating
decoratively along the edge to
seal. Place filled dumplings on
the prepared baking sheet and
cover with plastic wrap while
you prepare the rest.

6. Bring a large pot of water to a

boil. Cook dumplings in
batches of about 8 until they
 are cooked through, 3 to 4
minutes. Using a slotted
spoon, transfer the dumplings
to a serving platter. Serve
warm with the dipping sauce.

dumplings

 1/2 head napa cabbage (1

pound)—root cut off,
cabbage halved lengthwise

 3/4 pound ground pork

 1/4 bunch Chinese chives
or 2 scallions, minced
 1 tablespoon finely grated
fresh ginger
 1 tablespoon dark or
regular soy sauce
 1/2 tablespoon finely
grated garlic
 1 teaspoon toasted sesame
oil
 3/4 teaspoon kosher salt
 2 tablespoons vegetable oil
 2 3/4 cups all-purpose
flour
 Cornstarch, for dusting
Observaciones / Recomendaciones

7. Roasting: Roasting is to cook the food over the open flame of charcoal or in an oven. The
moisture of the food is removed whilst seasonings rubbed in from the outside. The outside of
the roasted foods always gets drier and browned, but flavors are retained and enhanced.
Many ingredients can be roasted, including all kinds of meat along with most root and bulb
 vegetables. To roast food, the ingredients must be cleaned, seasoned, and basted with oil in
order to reduce the loss of moisture in the ingredients during the roasting process.

CHINESE ROAST PORK

TIPO:

TÉCNICA:

TEMPERATURA:

INGREDIENTES: ELABORACIÓN: UTENSILIOS:

 2 lbs pork belly
 6 cloves garlic
 1 teaspoon five spice
powder
 Kosher salt, for layering
1. Preheat the oven to 350F/180C,
arrange a pan on the bottom 1/3 of
oven rack and fill with water. The
pork belly should be roasted using
the rack above it.
2. Wash and use paper towels to dry
the pork belly.

3. Make some horizontal slits on the

sides of the belly, then rub the
meat side with the five spice
powder.

4. Insert each garlic and push them

deep inside the pork belly.

5. Layer the top of the pork belly

with the salt evenly.

6. Place the pork belly on a wire

rack. This is how it should look
before going into the oven.
 7. Place the pork belly at the top 1/3
of the oven and roast for 1 hour.
While baking, the oil will drip to
the bottom pan with water.

8. Bake until the salt crust forms, the

salt should be hardened. Check
water in the pan below and add if
needed. This is how the pork belly
and salt crust will look like in the
oven. You have to insert the garlic
deep inside the horizontal slits or
else they will be pushed out during
the roasting process.

9. Remove the pork belly from the

oven, pull off the salt crust and
discard.

10. Raise the heat of oven to

465F/240C, place the pork belly
back in the oven and roast for
another 40 minutes.

11. Remove from oven and let set for

10 minutes.

12. Cut and serve immediately with

some chili sauce and hoisin sauce,
or eat as is.

Observaciones / Recomendaciones
 8. Salt baked: Ingredients are wrapped in gauze paper, embedded in the hot coarse salt, and
using the thermal conductivity of the salt, cook the ingredients. The salted chicken
is representative of this way.

SALT BAKED CHICKEN, A HAKKA FAVORITE

TIPO:

TÉCNICA:

TEMPERATURA:

INGREDIENTES: ELABORACIÓN: UTENSILIOS:

 A whole chicken(about 3
pounds, 1.35 kg)
 2 tablespoons Shaoxing
wine
1. Rinse the chicken under cold
running water. Shake off the
excess water and pat the
chicken dry with paper towels
or a clean dish cloth.

 1½ tablespoons sand 2. Brush the Shaoxing wine all

ginger powder over the chicken, including
the cavity. Next, combine the
 ½ teaspoon ground white sand ginger powder, ground
pepper white pepper, and 2
teaspoons salt. Rub the
 2 teaspoons coarse sea salt
mixture all over the chicken,
including the cavity.
 4 slices ginger

3. Now set the chicken on a wire

 1 tablespoon oil
rack, and place it over a tray
 to catch any drippings. It’s
best if you can sit the chicken
upright so the liquid in its
cavity can drip out. You can
use a drinking glass to prop it
up. Leave the chicken
uncovered and let marinate
overnight in the refrigerator.
The objective is to dry out the
chicken skin.

4. The next day, take the chicken

out of the refrigerator for at
least one to two hours before
cooking, so the chicken can
come up to room
temperature. Insert the ginger
slices into the cavity and
brush the chicken skin with
oil. Next, tie up the
drumsticks with kitchen twine.
Finally, wrap the chicken
with a large piece of
parchment paper, then wrap
it again with a second piece
of parchment with the
opening on the breast side.
Set the chicken aside.

5. Now “stir-fry” the rest of the

salt in a clean dry wok for
about 15 minutes, using
medium heat until the salt
turns light brown. The salt
gets very hot, so be careful
not to burn yourself or stir
too vigorously. Next, fill a
wok or Dutch oven with about
 a ½-inch of hot salt spread
evenly across the bottom.
Position the chicken with the
breast side up in the center of
the pot. Next, add the rest of
the hot salt onto the chicken
to make sure it’s completely
covered. Top your vessel of
choice with the lid, and cook
over medium heat for 35
minutes. Then turn off the
heat, and let it sit on the
stove, covered, for another 30
to 40 minutes until the salt is
warm to the touch.

6. Once the salt is warm to the

touch, use a wooden spoon or
a spatula to carefully lift the
chicken out of the salt. Be
very careful--the chicken is
still very hot despite sitting
with the heat off for 30-40
minutes. Carefully unwrap
the parchment paper, and let
it cool slightly until it’s not
too hot to handle.

7. As for how to serve the

chicken, this dish is usually
served with the meat deboned
and pulled apart. You don’t
have to follow these steps, but
your diners (in our case,
Sarah) will appreciate your
effort! Plus, the chicken bone
and carcass do make a lovely
broth. As you pull the meat
 off the chicken, there will be a
lot of juice--do yourself and
your diners a favor by
pouring the juice over the
chicken after it’s plated! For
the finishing touch, sprinkle
with chopped scallion.

Observaciones / Recomendaciones

9. Pickle or pao: This is a procedure usually reserved for vegetables. They can be left whole,
but more often are cut into small pieces then put into a crock with a little wine and/or
vinegar, and with salt and spices. Boiled water that has been chilled is poured over them and
the foods are left in the liquid for a day or two; they can be left longer. It is best to refrigerate
these foods if not used in an hour or two.

Chinese Pickled Cabbage

TIPO:

TÉCNICA:

INGREDIENTES:
 1 1/2 cups rice vinegar
 1/2 cup water
 3/4 cup sugar
 1 teaspoon salt
 3 cloves garlic , smashed
 4 red chili peppers more if
desired (Optional)
 1 teaspoon Sichuan
peppercorns (Optional)
Prep
 1 lbs (450 g) cabbage
(about half of a small head
of cabbage)
 1 large carrot , peeled
 2 tablespoons salt
TEMPERATURA:
ELABORACIÓN: UTENSILIOS:
8. Combine the rice vinegar,
water, sugar, salt, and chili
peppers in a small saucepan.
Heat over medium heat until
it reaches a simmer. Cook,
stirring occasionally, for 5
minutes, until the sugar is
dissolved. Use a clean spoon
to taste the pickling liquid to
see if it has the desired spice
level. You can simmer it for a
bit longer if you want the
liquid to taste spicier. Once
done, set aside and allow to
cool.
9. Meanwhile, prepare the
veggies. Cut out the cabbage
core and discard it. Tear the
leaves into bite-size pieces.
Cut the carrot into 1/4” (1/2
cm) thick half-moon shaped
slices.
10. Combine the cabbage,
carrots, and 2 tablespoons of
salt in a big bowl. Toss it with
your hands so the veggies are
coated with salt. Let sit at
 room temperature for 30
minutes, up to 1 hour (no
more than an hour).

11. Drain and discard the salted

water released by the veggies.
Rinse the veggies with tap
water twice. Drain
thoroughly, and squeeze out
the excess water from the
veggies. Transfer them into a
large container (or a jar).

12. Add the crushed garlic and

Sichuan peppercorns (if
using) into the same
container.

13. Add the cooled pickling

liquid. Press the veggies so
they are submerged in the
liquid. It is fine if a small
fraction of the veggies are
poking out from the liquid
(because the veggies will
shrink over time and become
submerged). Seal the
container and allow to pickle
for 3 days in the fridge.

14. The pickles will start to taste

good after 1 day, but the
sourness will come
Observaciones / Recomendaciones

10. Red-cook or hong shao: When soy sauce and sugar are added at any time during the above
process, though usually just after adding the water or stock, this technique changes its name
because the liquid in the pot, the contents, too, become red. This technique is very popular in
Shanghainese cooking.

SIMPLIFIED RED-COOKED PORK BELLY

TIPO:

TÉCNICA:

TEMPERATURA:

INGREDIENTES: ELABORACIÓN: UTENSILIOS:

 500 g pork belly, 18oz
 500 ml Shaoxing rice wine,
about 2 cups, see note 1
 1 tbsp light soy sauce
 2 tsp dark soy sauce
 5 slices ginger
 2 star-anise
15. Cut pork belly into 2-3 cm
(about 1 inch) chunks. Put
them into a pot filled with
cold water (enough to cover
the meat completely). Bring
the pot to a full boil. Use a
spoon to skim off the froth on
the surface. Then drain the
pork.
16. In another clean pot, heat up
all the other ingredients
  1 bay leaf
 2 dry chillies
 1 tbsp rock sugar, or ½
tbsp granulated sugar
Observaciones / Recomendaciones
References
(except for the sugar). Add in
the drained pork. Cover with
a lid.
17. Turn the heat down to the
lowest when boiling. Leave it
to simmer for about an hour
and a half. Check the water
level at 1 hour. Add a small
amount of water if necessary
(see note 2).
18. Take out the pork chunks with
a straining spoon. Add the
sugar to the remaining liquid
(see note 3). Turn the heat up
to the highest, cook
uncovered & stir from time to
time until the juice becomes
thick.
19. Put the pork back to the pot.
Stir around gently until every
piece of meat is coated by the
sauce.
Book, O. C. (n.d.). Chinese Pickled Cabbage (A Quick Pickle Recipe). Retrieved from
Omnivores Cook Book: https://omnivorescookbook.com/chinese-pickled-cabbage/
food, A. d. (n.d.). The nine most common Chinese cooking methods. Retrieved from A daily
food: https://www.adailyfood.com/the-nine-most-common-chinese-cooking-methods
Guide, T. C. (n.d.). Chinese Cooking Methods. Retrieved from Travel China Guide:
https://www.travelchinaguide.com/tour/food/chinese-
cooking/methods.htm#:~:text=There%20are%20hundreds%20of%20cooking,%2C
%20boiling%2C%20steaming%20and%20roasting.&text=The%20most%20frequently
%20used%20method%20is%20stir%2Dfrying.
Judy. (2017, April 22). SALT BAKED CHICKEN. Retrieved from the woks of life:
https://thewoksoflife.com/salt-baked-chicken/
magazine, G. F. (2009, March). Chinese-style braised beef one-pot. Retrieved from BBC Good
Food: https://www.bbcgoodfood.com/recipes/braised-beef-onepot
Malaysia, R. (n.d.). Chinese Roast Pork. Retrieved from Rasa Malaysia:
https://rasamalaysia.com/chinese-roast-pork/
Nadkarni, P. (2016, October 25). https://www.archanaskitchen.com/pan-fried-chinese-chilli-
chicken-recipe. Retrieved from Archana's Kitchen:
https://www.archanaskitchen.com/pan-fried-chinese-chilli-chicken-recipe
Parkinson, R. (2019, November 11). Deep-Fried Kung Pao Chicken With Peanuts. Retrieved
from The Spruce Eats: https://www.thespruceeats.com/deep-fried-kung-pao-chicken-
694868
Segal, J. (n.d.). Chinese Vegetable Stir-Fry. Retrieved from Once Upon a Chef:
https://www.onceuponachef.com/recipes/chinese-vegetable-stir-fry.html
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