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#Chinesecooking Reel by @leahscohen (verified account) - Looking for an easy, flavorful weeknight dinner? This Mongolian Chicken hits all the right notes! It's savory, sweet, crispy, and perfect for meal pre
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@leahscohen
Looking for an easy, flavorful weeknight dinner? This Mongolian Chicken hits all the right notes! It’s savory, sweet, crispy, and perfect for meal prep. I like to make a big batch, freeze half, and then just pop it in the air fryer for a quick and delicious dinner anytime. The secret to getting the meat super tender and juicy is from velveting- a Chinese cooking technique that coats the meat in a marinade and starch before cooking. It locks in moisture and gives you that perfect texture. You can use this with chicken, beef, or pork and it works like magic every time.Please see recipe below Recipe: Serves 4 For velveting the chicken 1.5lb diced and cleaned chicken thighs 1Tbs neutral oil 1 Tbs shaoxing 1 Tbs soy sauce •1.5 Tbs water 1 Tbs cornstarch 1/2tsp baking soda Marinate for min 30min to 1hour For the sauce: •1/4C brown sugar ••1/3C soy sauce •3/4C water •1Tbs dark soy sauce Rest of the dish: •1Tbs minced garlic •1Tbs minced ginger •1/2 onion sliced •6-8 whole dried chili (broken in pieces if you want spicy) •1Tbs cornstarch mixed with 2 Tbs cold water
#Chinesecooking Reel by @kellycooks123 - Sticky, glossy Soy Sauce Chicken-rice cooker version for CNY 🍗✨ Same Ahma vibes, but a smarter switch. Did you know Kikkoman Less Salt Soy Sauce del
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@kellycooks123
Sticky, glossy Soy Sauce Chicken—rice cooker version for CNY 🍗✨ Same Ahma vibes, but a smarter switch. Did you know Kikkoman Less Salt Soy Sauce delivers full flavour with 43% less sodium? Perfect for Chinese cooking, so everyone—from kids to grandparents—can enjoy guilt-free 🧧 Ingredients 1 whole chicken (1.1kg) 4 shallots (sliced) 6–8 slices ginger 2 bay leaves 1 cinnamon stick 2 star anise 5 cardamom pods 50g cooking wine, 600g water 120g Kikkoman Less Salt Soy Sauce 30g Kikkoman Teriyaki Sauce 10g rock sugar Steps 1. Oil + shallots + ginger in rice cooker, stir till fragrant. Add spices. 2. Add wine, water, sauces, rock sugar. Stir. 3. Add chicken. Press Cook. 4. Switches to Warm → leave 15–20 min (flip once). 5. Chop, pour sauce over and enjoy! Optional: reduce sauce 3–5 min for extra gloss. Kikkoman has been brewing soy sauce for 300+ years, naturally brewed with no artificial flavouring or preservatives—and it works so well for Chinese-style braises. Same traditions, smarter choices… and enjoy. @kikkoman.sg #KikkomanSG #KikkomanLessSaltSoySauce #SameTraditionsSmarterChoices
#Chinesecooking Reel by @dimsimlim (verified account) - Revealing ALL Chinese Restaurant *TOP SECRETS* #Chinesestock #chickenstock Chinese Chicken stock recipe: 1 Chicken carcass 3.5L water 2 tbsp chicken
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@dimsimlim
Revealing ALL Chinese Restaurant *TOP SECRETS* #Chinesestock #chickenstock Chinese Chicken stock recipe: 1 Chicken carcass 3.5L water 2 tbsp chicken powder 1 tbsp msg 1/2 tbsp sugar 1 tbsp salt 1 tbsp white peppercorn 1 large onion 1 carrot 2 x dried squid (my secret ingredient) 2 slices ginger Method: 1. Boil chicken bones for 10mins to remove scum 2. Wash bones under cold water 3. Boil fresh water and put cooked bones back in with ginger, carrot, onion and white pepper for 2 hours 4. Season soup and use it for all your chinese cooking!
#Chinesecooking Reel by @littlericenoodle - Chinese SAUCES explained Follow us @littlericenoodles for more vegan Asian recipes and info In this video we are introducing some of the Chinese sauc
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@littlericenoodle
Chinese SAUCES explained Follow us @littlericenoodles for more vegan Asian recipes and info In this video we are introducing some of the Chinese sauces that you come across at the Asian store and how you can use it. Comment in below and let us know which one is your favorite and how you like to use it😋 1.Vegan oyster sauce oyster sauce is one of the most used sauces in Chinese cooking. This vegan oyster sauce is made with shiitake mushrooms, which adds a good savoury taste and extra umami to the ingredients 2.dark vinegar it is the most used vinegar in cooking. It has a deep, mild, rich and complex flavour due to its long brewing process. It is primarily used as a dipping sauce(typically for dumplings), in Chinese salads such as the cucumber salad, in stir-fries such as sweet sour dishes 3. Pixian Broad Bean Paste This fermented broad bean paste is the soul of Sichuan cooking, it is very savoury, tangy, and slightly spicy, bringing the unique Sichuan taste to dishes 4.Laoganma Simply the most popular Chinese sauce worldwide. The most classic one is made with fermented black beans, it is savoury and slightly spicy. It is often used to top rice or noodles, also good in fried rice 5. Black Bean Sauce This Cantonese sauce is made from fermented black beans and gives ingredients a uniquely savory and fermented flavor. It is excellent for steamed dishes or stir-fries. 6&7. Hoisin Sauce&Gluten Free Hoisin Sauce Hoisin sauce is fundamental in Cantonese cooking, it has a sweet, savoury and smoky taste, it adds umami and good flavours to the ingredients 8.Vegan Sacha Sauce This sauce is very rich in flavours and aromatic, it’s great in noodle or rice dishes, and in stir-fries. It can be used to make the base for the famous Sacha noodles from Fujian, China
#Chinesecooking Reel by @taytay_xx (verified account) - Use this Chinese cooking technique to prepare the best tasting shrimp of your life! The baking soda improves the texture and tenderness of shrimp, the
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@taytay_xx
Use this Chinese cooking technique to prepare the best tasting shrimp of your life! The baking soda improves the texture and tenderness of shrimp, the salt keeps it moist while it’s cooking, and sugar helps encourage better, faster browning and caramelization 🍤🍤🍤 Cook your rice and marinate the shrimp the night before to get the extra benefit of resistant starch and your meal coming together in less than 10 minutes✨ RECIPE Ingredients: -20 pieces of shrimp, peeled and deveined (I butterflied them for presentation purposes) -1 tsp baking soda -1 tbsp kosher salt -2 tbsp sugar -1 cup ice water -1 cup ice -2 tbsp cooking oil (I used avocado) seasoning: -1 tbsp olive oil -1 tsp garlic powder -1 tsp sweet paprika -pinch of salt -black pepper sauce: -2 tbsp mayo (preferably Japanese) -2 tsp Sriracha -1 tsp rice vinegar -1 tsp coconut aminos -1/4 tsp sesame oil others: I served mine with some rice, spinach, edamame, cucumbers, avocado, toasted sesame seeds, and spring onion but you can enjoy these shrimp on their own, on top of pasta or rice, in salads, wraps, etc! Method: 1. Place the shrimp (already peeled, deveined and if you want, butterflied) in a large bowl. 2. Add the baking soda, salt, and sugar then mix well. 3. Add the water and ice, then cover and let it marinate in the refrigerator for at least an hour (to overnight). 4. Strain and rinse the shrimp a couple of times. Add olive oil and seasoning (you can do whatever seasoning you like here). 5. Heat up 1 tbsp oil in a frying pan over medium high heat. Cook your shrimp for 30-60 seconds on each side (it depends on the size and thickness of the shrimp- watch not to overcook!). I cooked them in 2 portions, adding 1 tbsp of oil in-between to not overcrowd the pan. 6. Plate them, add the other veggies/grains and sauce then enjoy! #healthylunch #healthyrecipes #highprotein #shrimp #shrimprecipes
#Chinesecooking Reel by @dimsimlim (verified account) - TOP SECRET CHICKEN STOCK! Top 5 videos of 2023. This was one of my most viral videos and most asked requests for the year. Revealing ALL Chinese Resta
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@dimsimlim
TOP SECRET CHICKEN STOCK! Top 5 videos of 2023. This was one of my most viral videos and most asked requests for the year. Revealing ALL Chinese Restaurant *TOP SECRETS* Chinese Chicken stock recipe: 1 Chicken carcass 3.5L water 2 tbsp chicken powder 1 tbsp msg 1/2 tbsp sugar 1 tbsp salt 1 tbsp white peppercorn 1 large onion 1 carrot 2 x dried squid (my secret ingredient) 2 slices ginger Method: 1. Boil chicken bones for 10mins to remove scum 2. Wash bones under cold water 3. Boil fresh water and put cooked bones back in with ginger, carrot, onion and white pepper for 2 hours 4. Season soup and use it for all your chinese cooking! #Chinesestock #chickenstock #cooking #asianfood
#Chinesecooking Reel by @goldthread2 (verified account) - So serene 😌. Tofu is an ingredient commonly used in Chinese cooking. It's super versatile - you can steam, stir-fry, or deep-fry it - and it's also n
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@goldthread2
So serene 😌. Tofu is an ingredient commonly used in Chinese cooking. It’s super versatile — you can steam, stir-fry, or deep-fry it — and it’s also nutritious and affordable. There are both soft and firm versions of it. What’s your favorite way to eat tofu? Follow @goldthread2 for more delicious and simple food. (Via 666666yt, Xiaohongshu) #goldthread #goldthread2 #tofu #factory #china #chinesefood #eatchina #travelchina #tofumaking #soy #soymilk #soybean #healthyfood #healthy #henan #food #vegetarian #foodie #foodstagram #foodblogger
#Chinesecooking Reel by @kwoklyn1 (verified account) - Why onion shape matters In Chinese cooking, how you cut an onion isn't just about looks - it changes how the dish eats. Thin slices soften quickly an
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@kwoklyn1
Why onion shape matters In Chinese cooking, how you cut an onion isn’t just about looks — it changes how the dish eats. Thin slices soften quickly and melt into the sauce. Chunkier pieces stay crunchy and slightly sweet. Same onion. Different texture. Different result. Cut your onions to match the dish, not just to fill the pan. That’s how flavour and texture stay balanced. 🥢
#Chinesecooking Reel by @kalememaybe (verified account) - Smashed Egg & Rice Bowl with Chili Crunch! I got the idea to make this after seeing @justine_snacks make something similar, but these flavors and co
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@kalememaybe
Smashed Egg & Rice Bowl with Chili Crunch! I got the idea to make this after seeing @justine_snacks make something similar, but these flavors and combos are essentially from Chinese cooking! Especially with the chili crunch, also known as chili crisp. I used Momofuku’s Chili Crunch for this one, which they say is a combination of Chinese Chili Crisp and Mexican Salsa Macha. But a regular chili crisp here works just perfectly (@flybyjing is another great option!) full recipe went out in my newsletter today, but you can also access it through the link in my bio!! be sure to subscribe too so you don’t miss out on Tuesday recipes, lots of product recs, and some of my ramblings and thoughts about life 😉
#Chinesecooking Reel by @chill_crisp - Di San Xian (地三鲜) stir-fried eggplant, potato, and bell pepper I first fell for this Dongbei classic in dumpling shops in Chengdu, three humble veget
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@chill_crisp
Di San Xian (地三鲜) stir-fried eggplant, potato, and bell pepper I first fell for this Dongbei classic in dumpling shops in Chengdu, three humble vegetables transformed into something deeply comforting. While developing my own version, I got curious about the name: “san xian” (三鲜), or “three delicacies,” shows up all over Chinese cooking, but rarely includes potatoes and bell peppers. You can find the story and recipe @themalamarketllc blog: https://blog.themalamarket.com/stir-fried-eggplant-potatoes-and-peppers-di-san-xian/ #chinesefood #dongbei
#Chinesecooking Reel by @mr_agleooleo - Chinese New Year rule: Noodles must be long. Arguments must be short 😆 This year's 长寿面 (longevity noodles) gets a healthier choice with @kikkoman.sg
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@mr_agleooleo
Chinese New Year rule: Noodles must be long. Arguments must be short 😆 This year’s 长寿面 (longevity noodles) gets a healthier choice with @kikkoman.sg Less Salt Soy Sauce, naturally brewed with 43% less salt, yet still rich in umami. So I can toss it generously and it stays savoury, not salty. Balanced, aromatic, and just right for Chinese cooking. 减盐不减鲜，鲜而不咸. Longevity Noodles recipe (Serves 3): Ingredients 300g longevity noodles (or dried wheat noodles) 3 garlic cloves (crushed), 6 ginger slices 2 stalks spring onion (separate whites/greens) 1 small shallot (sliced) 6 prawns (peeled), 6 scallops 1 bunch choy sum/bok choy (blanched) 3–4 shiitake (sliced) Sauce 4 tbsp Kikkoman Less Salt Soy Sauce 120ml stock 1 tsp sugar ½ tsp sesame oil Method 1️⃣ Simmer soy sauce, stock, sugar, garlic, ginger & spring onion whites 5–7 mins. Strain, keep warm. 2️⃣ Boil noodles till al dente. Drain, keep strands long. 3️⃣ Sear seafood lightly, set aside. 4️⃣ Toss noodles with warm sauce on low heat. Add veg & mushrooms, fold gently. Return seafood. 5️⃣ Drizzle sesame oil. Pour hot oil over spring onion greens. Serve immediately. Follow @kikkoman.sg on IG for a chance to win this Mahjong set! Giveaway launching on February 25th, don’t miss out🍊🧧
#Chinesecooking Reel by @china.travels (verified account) - Chinese food shall fulfill all your needs 😋❣️ 💡Some staple ingredients in Chinese cooking include rice, noodles, soy sauce, tofu, ginger, garlic, a
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@china.travels
Chinese food shall fulfill all your needs 😋❣️ 💡Some staple ingredients in Chinese cooking include rice, noodles, soy sauce, tofu, ginger, garlic, and a wide variety of vegetables such as bok choy, Chinese cabbage, and mushrooms. Additionally, spices like Sichuan peppercorns, star anise, and five-spice powder are commonly used for flavoring. Share with a Chinese food lover! ❤️ 🎥: @yoonie_mei 📍China

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