Women's weekly chinese cookbook recipes - Midweek dinner

Author: Joseph Hutchinson  

A little bit sweetness from honey and a little bit tart this vintage lemon chicken recipe is from our originnal Chinese Cooking Class Cookbook. Your dinner guests will love this light and clear traditional Chinese soup, straight from the pages of our vintage Chinese Cooking Class cookbook.

Lemon chicken

Lemon chicken
A little bit sweetness from honey and a little bit tart this vintage lemon chicken recipe is from our originnal Chinese Cooking Class Cookbook.
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 14
Ingredients:
  • 4 whole chicken breasts
  • 1/2 cup cornflour
  • 3 tablespoon water
  • 4 egg yolks
  • salt and pepper to taste
  • 6 shallots
  • oil, for deep frying
  • 1/2 cup lemon juice
  • 2 chicken stock cubes
  • 2 tablespoon cornflour
  • 2 tablespoon honey
  • 2 1/2 tablespoon brown sugar
  • 1 teaspoon grated green ginger
  • 1 3/4 cup water
Nutrition:
  • Serving Size: Serves 4
How to cook:
  1. Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger and water in a saucepan; stir over a low heat until sauce boils and thickens.
  2. Carefully remove skin from chicken breasts. With a sharp knife, remove chicken breasts from bone, giving eight individual pieces.
  3. Pound chicken breasts out lightly.
  4. Put cornflour into bowl and gradually add water, lightly beaten egg yolks and salt and pepper, mixing well. Dip chicken breasts into this batter and drain well. Put a few pieces of chicken into deep hot oil; fry until lightly golden brown and cooked through. Drain on absorbent paper. Keep warm while cooking remaining chicken.
  5. Slice each cooked chicken breast across into three or four pieces. Arrange on serving plate, sprinkle with chopped shallots and spoon hot sauce over.
Notes: Chinese Cooking Class Cookbook (Vintage Edition), Chinese Cooking Class Cookbook (Vintage Edition) by Australian Women's Weekly · Fried rice · Vermicelli · Noodle baskets · Fried noodles · Steamed rice · Watermelon

Chicken and corn soup

Chicken and corn soup
Your dinner guests will love this light and clear traditional Chinese soup, straight from the pages of our vintage Chinese Cooking Class cookbook.
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Chinese
Number of ingredients: 19
Ingredients:
  • 1 kilogram chicken (or chicken pieces)
  • 2 litre water
  • 2.5 centimetre piece green ginger
  • 1 onion
  • 4 peppercorns
  • 3 sprigs parsley
  • 1 teaspoon salt
  • 470 gram can creamed corn
  • salt and pepper to taste
  • 2 chicken stock cubes
  • 1 teaspoon sesame oil
  • 4 tablespoon cornflour
  • 4 tablespoon water
  • 2 egg whites
  • 2 tablespoon water, extra
  • 2 slice ham
  • 5 shallots
  • 1/2 teaspoon grated green ginger, extra
  • 4 shallots, extra
Nutrition:
  • Serving Size: Serves 6
How to cook:
  1. Put chicken or chicken pieces into saucepan and add water, peppercorns, peeled and sliced ginger, peeled and quartered onion, parsley and salt. Bring to boil over medium heat and skim well to remove any scum; reduce heat and simmer gently, covered, for one and a half hours. Remove any scum from top of stock, strain and reserve six cups of the stock.
  2. Combine in a large saucepan the reserved chicken stock, creamed corn, crumbled stock cubes, extra ginger, chopped shallots, salt, pepper and sesame oil and bring to boil. Mix cornflour to smooth paste with the four tablespoons of water; add to soup, stir until soup boils and thickens and then reduce heat, simmering for one minute.
  3. Beat egg whites and extra water lightly and add to soup in a thin stream, stirring well.
  4. Remove meat from chicken or chicken pieces, shred finely (you'll need about one cup shredded chicken). Add thinly sliced ham and chicken meat to soup, heat gently. Top with extra chopped shallots.
Notes: Vintage Lemon chicken recipe | Australian Women's Weekly Food, A little bit sweetness from honey and a little bit tart this vintage lemon chicken recipe is from our original Chinese Cooking Class Cookbook.

Spring rolls

Spring rolls
You'll love this vintage spring roll recipe from our Chinese Cooking Class book. Packed with pork, prawns and vegies for a tasty snack or starter.
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 25 items
Cuisine: Chinese
Number of ingredients: 17
Ingredients:
  • 500 gram minced pork
  • 500 gram green king prawns
  • 1 red pepper
  • 8 shallots
  • 125 gram mushrooms
  • 2.5 centimetre piece green ginger
  • 250 gram can water chestnuts
  • 1/2 cabbage (preferably chinese cabbage)
  • 3 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • 455 gram packet spring roll wrappers
  • 2 tablespoon cornflour
  • 1/2 cup water
  • oil, for deep-frying
Nutrition:
  • Serving Size: Makes 25
How to cook:
  1. Shell prawns, remove back vein and chop prawns into small pieces.
  2. Chop shallots, seed and finely chop red pepper and slice mushrooms thinly.
  3. Peel and grate green ginger, chop water chestnuts and shred cabbage finely.
  4. Put all prepared ingredients into bowl; add pork mince, sherry, soy sauce, sugar and salt, and mix well.
  5. Heat oil in pan, cook pork mixture for 3 to 4 minutes, stirring. Remove from pan, cool.
  6. Put cornflour and water into bowl, mix well. Spoon tablespoonfuls of pork mixture evenly across one corner of spring roll wrapper, roll up in an envelope shape, making sure edges have been brushed with cornflour mixture.
  7. Put into deep hot oil, fry until golden brown and cooked through (approximately five minutes).
Notes: Chinese Cooking Class Cookbook (Australian Women's Weekly), The Australian Women's Weekly cookbooks recipes are for today's food, they are quick and simple, and each recipe has been triple-tested. The Standard Format Product Key Features: Book TitleChinese Cooking Class Cookbook AuthorAustralian Women's Weekly Staff FormatTrade PaperPublisher: Bauer Media BooksFormat: Trade PaperbackItem Width: 8.5in
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