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By Kenneth Law, Max Zhang, Lee Cheng Meng

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The delicacies of China is broadly considered as one of many best on the planet. This choice of recipes, accrued from the head kitchens of this giant kingdom, provides a thrilling variety of nearby dishes. integrated are highly spiced Sichuan favorites, subtle dishes healthy for an emperor's desk, strong Mongolian fare, and inventive Cantonese delicacies. an intensive array of well known meals together with appetizers, dips, soups, noodles, and rice dishes allows the reader to take part in China's attention-grabbing historical past and fast moving smooth period.

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Extra resources for Authentic Recipes from China: 80 Simple and Delicious Recipes from the Middle Kingdom

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Bring to a boil, reduce heat to low and cook until thick, about 30 minutes Stir in the remaining Sauce ingredients, remove from the heat, and leave to cool. 2 Drain the tofu and wrap in several layers of paper towels, applying light pressure to remove the excess liquid. Cut 1nto 2 1n (5 em) cubes and set aside. 3 Mix the flour, salt, and pepper in a small bowl. Dredge the tofu pieces in the flour mixture, d1p in the beaten egg, and coat with the breadcrumbs. 4 Heat the oil 1n a wok over medium-high heat and deep-fry several pieces of tofu at a t1me until golden brown, about 5 seconds per side.

Fresh white fish and baby bok choy simmered m a fragrant broth-qu1ck to prepare and dehc1ous! 6 oz (180 g) white fish, thinly sliced 1 teaspoon cornstarch 1/ tablespoon oil 2 2 teaspoons sesame oil 3 cloves garlic, minced 1 in (2 1/ 2 em) ginger, bruised 2 tablespoons rice wine or sake 4 cups (1 liter) chicken or vegetable stock 1/ cup (50 g) sliced bok choy 2 1/ tablespoon soy sauce 2 1/ teaspoon salt 2 1/ teaspoon freshly ground black 2 pepper 2 spring onions, sliced 1 R1nse the f1sh and pat 11 dry w1th paper towels Spnnkle the f1sh with the cornstarch and sel as1de 2 Heat both the 01ls 1n a pot over high heat Add the garlic and st1r-fry for 30 seconds, then add the g1nger and rice w1ne.

For 2 minutes. Add the rice and salt and stir-fry for another 4 to 5 m1nutes. turning constantly to brown the rice. Add the fried egg and serve with Hunan Chili Relish (page 23) . Note: If you don1 have Chinese sausages, any kind of sausage, ham or bacon can be substituted. Serves 4-6 Preparat1on t1me: 5 mtns Cook1ng hme. 5 mins Vegetarian Fried Rice Red beans or peas. and tofu make this dish nutritionally complete; salted black beans and chilies pack it full of flavor. 4 cups (500 g) cooked rice, cooled to room temperature, or in the refrigerator 2 tablespoons salted black beans or black bean chili paste 6 oz (180 g) extra firm or pressed tofu or dried tofu skin, cut into thin strips 2 teaspoons soy sauce 3 tablespoons oil 3 red and green chilies, deseeded and minced 3 cloves garlic, sliced 1 small onion, minced 6 asparagus spears, cut into 1 in (2 1/ 2 em) pieces 2 tablespoons cooked red azuki beans or 1/ 2 cup (60 g) fresh or frozen green peas 1/ cup (50 g) fresh bean sprouts 2 1/ teaspoon salt 4 1/ teaspoon ground white pepper 4 1/ cup (40 g) diced bell pepper or 2 thinly sliced cabbage or broccoli stems 50 1 Break up the rice grains with a fork or with your hands, and set aside.

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