Top 10 Easy Chinese Dishes to Make at Home

Ingredients:

• 1 kg of roasted duck
• 100 ml chicken broth
• 10 grams dried orange peel
• 10 grams cloves
• 10 grams star anise
• 10 grams cinnamon bark
• 100 grams shiitake mushrooms
• 100 grams bok choy
• 2 stalks green onions
• 100 grams egg noodles

Instructions:

Prepare the ingredients:

• Wash bok choy thoroughly, removing any wilted leaves, and soak in salted water for 10 minutes before rinsing. Cut the bok choy in half.
• If using dried shiitake mushrooms, soak them for 30 minutes to rehydrate. Afterward, remove the stems and let the mushrooms dry off.
• Blanch the noodles and vegetables:
• Boil water with half a teaspoon of salt and quickly blanch the bok choy.
• In a separate pot, bring 4 liters of water to a boil. Add half a kilogram of noodles and cook for 2-3 minutes, depending on the noodle type (refer to package instructions).

Prepare the broth:

• In a pot, bring 150 ml of water to a simmer with orange peel, cinnamon bark, star anise, and cloves. Once the broth begins to boil, add 100 ml of chicken broth (or coconut water if preferred). Season with 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce, 2 tablespoons of sugar, and 2 tablespoons of seasoning powder. Stir well.
• Place the duck and shiitake mushrooms into the pot, and simmer on medium heat for 20 minutes until the flavors meld.
• To serve, place the cooked noodles and bok choy in a bowl, pour the broth over, and top with freshly ground pepper and chopped green onions for extra flavor.

Result:

• The braised duck noodles are full of rich, aromatic broth, tender duck meat, and healthy vegetables, creating a balanced and delicious meal. Add some chili paste and hot sauce for a perfect finishing touch!

Ingredients:

• 500 grams fresh lotus seeds (preferably from Hue)
• 5 fresh eggs
• 300 grams rock sugar
• 1/3 teaspoon salt

Instructions:

Prepare the ingredients:

• Rinse the lotus seeds, removing any remaining bitter centers. If you prefer, you can leave the lotus seeds intact as they have medicinal properties that help with sleep, but they are optional to remove.
• Place the lotus seeds in a pot with 1 liter of water and add 1/2 teaspoon of salt. Bring to a boil, then reduce the heat and skim off any impurities. Continue simmering until the seeds are tender. In a separate pot, boil the eggs for 10 minutes, then cool them in ice water and peel the shells off.

Prepare the Tea Egg dessert:

• Add the rock sugar to the pot and stir until it dissolves. Add the boiled eggs and lotus seeds to the pot, letting them soak in the sweet syrup.
• Prepare 2 bags of black tea with 2 liters of water and steep the tea bags.
• Combine the tea with the lotus seed and egg mixture, and cook on low heat for 20 minutes, then remove the tea bags.
• Simmer for an additional 2 hours on low heat, and your dish is ready to serve. You can enjoy it hot or cold, both are delicious!

Ingredients:

• 500 grams dry noodles
• 800 grams snakehead fish
• 1 carrot
• 1 daikon radish
• 30 grams dried shrimp
• 100 grams pork fat
• 3 cloves of garlic
• Herbs and vegetables: bean sprouts, chives, lettuce, coriander, etc.
• Seasonings: sugar, seasoning powder, salt, fish sauce, etc.

Instructions:

Prepare the snakehead fish:

• You can find snakehead fish easily at markets or supermarkets. Ask the vendor to clean the fish for you. Wash the fish with salted water, and use salt to scrub the skin to remove any sliminess. Alternatively, rub some lemon slices on the fish for better cleaning. Once the fish is dry, cut it into chunks.

Prepare the other ingredients:

• Clean the pork fat with salted water, drain, and cut it into thin pieces.
• Peel and slice the carrot and daikon radish into 1 cm thick rounds for the broth. Peel and crush the garlic, then chop finely for the crispy pork fat topping.
• Wash the herbs and vegetables thoroughly with salted water, rinse them in cold water, and drain.
• Soak the noodles in cold water for 5-10 minutes, then briefly blanch in boiling water for 3-5 minutes until soft.

• Tip for perfectly cooked noodles: Use only the amount of noodles needed, as dry noodles are often sold in large bundles. Cut the noodles into shorter pieces for easier handling. Soak them in cold water for 5-10 minutes and avoid soaking them too long, as this will make them too soft. After blanching them in boiling water, immediately transfer them to an ice bath. Drain the noodles and toss them with a little oil to prevent sticking.

Prepare the crispy pork fat:

• Heat a pan and add the pork fat pieces, cooking them on medium heat.
• Stir continuously until the fat fully melts, then add the crushed garlic and cook until fragrant. Remove from heat and strain the crispy bits through a sieve into a separate bowl. The rendered pork fat can be stored for future use.

Make the broth:

• In a pot, add about 2 liters of water and bring it to a boil. Add the sliced carrot and daikon radish and simmer for a few minutes. Once the water is boiling, season with 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and 1 teaspoon of fish sauce.
• Add the fish chunks and simmer for 30-40 minutes until the fish is tender and the broth becomes flavorful.
• Add 1 tablespoon of the rendered pork fat and a handful of dried shrimp to enhance the aroma of the broth.
• Adjust the seasoning to taste, then remove from heat and pour the broth over the noodles.

Result:

• The snakehead fish noodle soup has a rich, clear broth with tender noodles that are perfectly chewy. The fish retains its natural sweetness and pairs wonderfully with the fresh herbs and a splash of chili fish sauce.

Ingredients:

• 4 bowls of cold rice (standard rice bowls)
• 200 grams shrimp
• 7 eggs
• 1 carrot
• 100 grams green beans
• 100 grams Chinese sausage
• 100 grams Vietnamese sausage
• 4 cloves garlic (minced)
• 8 shallots (minced)
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 2 tablespoons cooking oil
• Salt and pepper to taste

Instructions:

Preparing the ingredients:

• Wash the green beans, remove the stringy parts on both sides, and chop them into small pieces. Peel and wash the carrot, then cut it into small dice.
• Cut the Chinese sausage and Vietnamese sausage into small pieces. Wash and chop the spring onions. For the shrimp, wash them thoroughly, then soak them in a bowl of salted water for 5 minutes. Rinse again with fresh water.

Cooking the eggs and shrimp:

• Beat 3 eggs in a bowl, add 1/2 tablespoon of seasoning powder and 1 tablespoon of fish sauce, and mix well.
• Heat a pan with 1 tablespoon of oil, then pour in the eggs and cook until they are golden. Once done, cut them into strips.
• Boil 200ml of water in a pot, add the shrimp, and cook for about 8 minutes on medium heat. Remove from the pot, peel, and cut them into small pieces.

Mixing rice with eggs:

• Place the 4 bowls of cold rice in a large bowl. Crack 4 eggs over the rice and mix thoroughly to coat the rice evenly.
• Add 1 teaspoon of ground pepper and 2 tablespoons of seasoning powder to the rice, then stir to combine.

Stir-frying the ingredients:

• Heat a pan and add 1 tablespoon of oil. Once hot, add the minced garlic and stir-fry until fragrant.
• To prevent the vegetables from releasing too much water, add the diced carrot and chopped green beans to the pan, stir-fry on high heat for about 3 minutes. Season with 1.5 tablespoons of seasoning powder and 1 tablespoon of oyster sauce.
• Add the chopped Chinese sausage and Vietnamese sausage to the pan, then sprinkle in 1/2 teaspoon of ground pepper. Stir-fry for an additional 3 minutes, then remove from heat.

Frying the rice:

• Heat 1 tablespoon of oil in a pan, then add the minced garlic and shallots. Stir-fry until golden brown.
• Add the prepared rice and stir-fry over high heat to make it fluffy and golden. Add 1/2 teaspoon of salt and 1 teaspoon of soy sauce.
• Return the cooked vegetables and meats to the pan and stir-fry everything together for 15 minutes on high heat.
• Once done, sprinkle chopped spring onions on top, give it a final stir, and remove from heat.
• Serve the fried rice in a bowl, garnish with egg strips on top, and decorate with a rose-shaped tomato for a beautiful presentation.

Ingredients

• 150 grams ground pork
• 200 grams soft tofu
• 3 stalks green onions
• 1 piece of ginger
• 3 cloves garlic
• 1 tablespoon chili paste
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons chili powder

Instructions:

Preparing the ingredients:

• You can buy pre-ground pork at most supermarkets or trusted grocery stores. If using whole cuts of pork, wash it briefly with salted water, drain it well, and then mince the meat.
• Rinse the tofu briefly with clean water, then pat it dry with paper towels. Cut the tofu into small cubes, approximately 1.5 finger lengths.
• Trim the ends of the green onions, wash them, and chop them into small pieces. Peel and mince the ginger and garlic.

Cooking the meat:

• Heat a pan with 1 tablespoon of cooking oil. Once hot, add the minced garlic and ginger, frying until fragrant. Then, add chili powder, chili paste, oyster sauce, and sesame oil, stirring to combine.
• Once the spices are fragrant, add the ground pork and 1 tablespoon of soy sauce. Stir and cook until the pork begins to brown and firm up.

Cooking the tofu:

• After 3-5 minutes of cooking the meat, add 200ml of water and bring it to a boil. Gently add the tofu cubes, stirring carefully so they don't break. Reduce the heat and let it simmer for 10 minutes.

Finishing touches:

• The dish will have a glossy, vibrant red color, thanks to the chili. The tofu will be soft and fragrant, and the ground pork will be flavorful. The dish has a characteristic spicy kick that enhances the overall flavor.
• Enjoy the Szechuan Tofu hot, served with steamed rice or on its own for a delicious meal.

Ingredients

• 1 kg pork belly
• 40 grams ginger
• 40 grams green onions
• 4 tablespoons Shaoxing wine (available at Chinese spice stores)
• 4 tablespoons brown sugar
• 2 tablespoons dark soy sauce (or sweet soy sauce)
• 4 tablespoons soy sauce
• 1 tablespoon annatto oil

Instructions:

Preparing the ingredients:

• Clean the ingredients thoroughly. For the pork, it’s best to rinse it in salted water with some lemon juice to ensure it's extra clean.
• Let the pork drain, then heat a non-stick pan. Place the skin of the pork belly onto the pan and let it sear until the skin changes color, then remove it.

Boiling the pork:

• In a pot, bring water to a boil, then add the pork, 10 grams of ginger, 10 grams of green onions, and 1 tablespoon of Shaoxing wine. Let it cook for 10 minutes.
• After the time is up, use tongs to remove the pork, rinse it clean, and set it on a colander to drain.

Cutting the pork:

• Use a knife to cut the pork into small cubes, each about 4 cm in size. Then, tie the pork cubes together with string in a cross pattern.

Arranging the ingredients in the pot:

• Place the prepared pork and other ingredients in the pot, ready to braise.

Braising the pork:

• Add 2 tablespoons of brown sugar, 4 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 3 tablespoons of Shaoxing wine, and 400 ml of water to the pot. Braise on medium heat for 1 hour.
• Once the liquid begins to reduce, flip the pork with the skin side down and continue to braise for another 30 minutes, then turn off the heat.

Final result:

• The braised pork has the unique flavor from the dark soy sauce and Shaoxing wine. The pork is tender, sweet, and infused with the spices, while the ginger and green onions provide a fragrant backdrop.
• Serve this dish with steamed white rice and some sautéed greens for a perfect festive meal.

Ingredients:

• 500 grams chicken feet
• 15 grams baking soda (available at supermarkets or baking supply stores)
• 15 ml rice vinegar
• 30 grams ginger
• 5 grams garlic
• 3 star anise
• 4 cloves (or substitute with cinnamon if unavailable)
• 2 grams ground pepper
• 15 ml soy sauce
• 15 ml oyster sauce
• 45 ml black bean paste
• 5 ml sesame oil
• 2 grams five-spice powder
• 100 grams cornstarch
• 50 ml vegetable oil
• Fish sauce, salt, seasoning powder, etc.

Instructions:

Preparing the chicken feet:

• Add sea salt to the prepared chicken feet and massage them to remove dirt and sanitize. Rinse thoroughly with water.
• Mix 15 grams of baking soda with 15 ml of rice vinegar in water. Submerge the chicken feet in this mixture for 15-20 minutes.
• This step helps clean the chicken feet more effectively and softens them faster during cooking.
• After soaking, remove the chicken feet and let them drain.

Preparing the ingredients:

• Clean the ginger and garlic, then mince them finely.
• Rinse the star anise and cloves.

Frying the chicken feet:

• Coat the chicken feet in 100 grams of cornstarch, making sure they are evenly covered.
• The cornstarch helps achieve a crispy texture when frying.
• Heat enough vegetable oil in a pan to submerge the chicken feet and bring the oil to a medium temperature.
• Fry the coated chicken feet for about 5-6 minutes, then remove them from the oil and immediately place them into an ice bath. Let them chill in the refrigerator for about 30 minutes before removing.
• Chilling the chicken feet in cold water makes them puff up after cooking and enhances the flavor.

Marinating the chicken feet:

• After the cold soak, remove the chicken feet and let them drain again.
• Place the chicken feet into a clean bowl and add 15 ml of oyster sauce, 15 ml soy sauce, 5 ml sesame oil, 45 ml black bean paste, 2 grams of five-spice powder, 2 grams of ground pepper, 2 tablespoons of fish sauce, and 1 tablespoon of seasoning powder.
• Toss the chicken feet in the mixture and allow them to marinate for 5-10 minutes for the flavors to absorb.

Cooking the soy sauce braised chicken feet:

• Add a little vegetable oil (about 3-4 tablespoons) to the pan, then sauté the minced ginger and garlic until fragrant.
• Add the marinated chicken feet to the pan and stir-fry for about 2 minutes.
• Pour enough water to cover the chicken feet, then bring it to a boil. Once boiling, reduce the heat to low. Let it simmer for 7-10 minutes, then add the star anise and cloves.
• Continue to simmer on low heat for another 30-40 minutes, or until the chicken feet become tender and the sauce thickens. Don't forget to taste and adjust the salt and seasoning!

Ingredients (for 4 servings):

• 200g fresh shrimp
• 50g dried shrimp
• 100g minced meat
• 100g pig liver
• 1kg pork bones
• 1 large pack egg noodles, 200g wonton wrappers
• 1 onion, 1 radish, 1 carrot, 2 eggs
• Wood ear mushrooms, shiitake mushrooms, spring onions, and bok choy
• Salt, seasoning powder, pepper, 1 onion
• For Char Siu meat: 500g pork shoulder, 2 tbsp maltose syrup, 1 tbsp honey, 2 tbsp soy sauce, 1.5 tbsp oyster sauce, ½ tsp five-spice powder, 3 cloves garlic, ½ tsp ground pepper

Instructions for Delicious Wonton Noodles:

Making Char Siu:

• Clean the pork and pat it dry. Cut it into 2-3 pieces. In a pot, combine all the ingredients (except the pork) and simmer until they form a thick, sticky mixture. Let it cool.
• Marinate the pork in the prepared mixture for several hours to absorb the flavors. Preheat the oven to 220°C and roast the pork until fully cooked. Slice the pork thinly.

Preparing the Broth:

• Boil water and blanch the pork bones, then discard any black scum and rinse the bones. Peel and chop the onion, radish, and carrot.
• Rinse the dried shrimp. Simmer the pork bones with carrot, radish, onion, and dried shrimp for about 2 hours. You can also use a rice cooker for convenience, skimming off any scum that floats to the surface.
• Season the broth with salt and seasoning powder to taste.

Making the Wontons:

• Soak the shiitake mushrooms and wood ear mushrooms, then chop them finely. Mince the onion. Peel and dice the fresh shrimp. Mix the minced meat, mushrooms, shrimp, and onion together.
• Place the filling in the center of each wonton wrapper, then fold it to form a round shape for boiled wontons or triangle shape for fried wontons.
• For boiling: Add the wontons to the broth and cook until they float to the surface. For frying: Heat oil in a deep pan and fry the wontons until the outer layer turns golden and crispy.

Preparing the Toppings for the Noodles:

• Boil the eggs, peel and cut them in half or quarters. Clean the liver, cook it, and slice it thinly.
• Steam the shrimp, then peel them.
• Blanch the bok choy in boiling water until tender. Boil the noodles until just cooked, then rinse with cold water to prevent them from sticking together.
• Wash and chop the spring onions.

Assembling the Noodle Bowl:

• Place some noodles, bok choy, boiled and fried wontons, 2 shrimp, 1 egg, a few slices of liver, and spring onions in a bowl. Ladle the broth over and enjoy. Bon appétit, and good luck with making your wonton noodles!

Ingredients:

• 200g minced meat
• 100g peeled shrimp
• ¼ Chinese cabbage
• 200g shiitake mushrooms
• 50 dumpling wrappers
• Spring onions
• Seasoning powder
• Pepper
• Sesame oil
• Soy sauce

Instructions:

• Step 1: Peel and roughly chop the shrimp.
• Step 2: Wash the Chinese cabbage and chop it into thin strips, then drain the water.
• Step 3: Soak the shiitake mushrooms in warm water for about 10 minutes until they fully expand. Remove the stems, rinse, and chop them finely. Wash and chop the spring onions.
• Step 4: In a large bowl, mix together the minced meat, shrimp, mushrooms, cabbage, spring onions, seasoning powder, pepper, and a little sesame oil.
• Step 5: Let the mixture marinate for 5-10 minutes. Then, begin wrapping the dumplings. Place a spoonful of the filling in the center of each wrapper. Fold the wrapper into a triangle, then pinch the corners of the triangle together. Repeat the process until all wrappers are filled.
• Step 6: Boil the dumplings: Bring a large pot of water to a boil and add a little cooking oil. Drop the dumplings into the boiling water. When they float to the surface after about 1 minute, remove them and dip them in cold water for 5-10 seconds, then transfer to a plate. Serve with a dipping sauce like soy sauce or chili sauce.

Ingredients:

• 1.5kg glutinous rice
• 1 fresh chicken
• 250g char siu pork
• 150g shrimp
• 150g cashew nuts
• 250g lotus root
• 20g dried shiitake mushrooms
• 150g Chinese sausage
• 2 eggs
• 60g shallots
• 1 garlic bulb
• Seasoning: Cooking oil, cilantro

Preparation for Eight Treasures Sticky Rice:

• Clean the chicken, rinse with salted water to remove odors, then drain. Separate the bones and meat of the chicken. Add the bones to a pot of water to make broth.
• Season the chicken meat with minced garlic and shallots, and let it marinate for 20 minutes.
• In a hot pan, stir-fry the chicken meat until browned. Add the broth and simmer until the meat is tender, then shred into small pieces.
• Soak the dried shrimp in warm water until soft, rinse and drain. Slice the Chinese sausage and char siu pork into bite-sized pieces. Split the cashew nuts in half, remove any debris, and roast them in hot oil.
• Peel the lotus root, clean it, and chop it into small pieces. Soak the shiitake mushrooms in water, clean them, and slice thinly or chop finely.

Cooking the Rice:

• Rinse the glutinous rice thoroughly and drain. Bring the broth back to a boil, then add the rice and cook until soft. Tip: Soaking the rice overnight or for at least 8 hours will help achieve a soft and fluffy texture.

Preparing the Eight Treasures Sticky Rice:

• Heat oil in a pan and sauté the garlic and shallots until fragrant. Add Chinese sausage and cook through, then add lotus root and mushrooms. Next, stir in the chicken, char siu pork, and shrimp, seasoning with pepper, MSG, and soy sauce. Stir well, adjusting seasonings to taste. This creates the savory filling for the sticky rice.

Mix the Filling into the Rice:

• Once the rice is cooked, combine it with the filling, stirring well. Transfer the mixture into two molds and press firmly. Use a spoon to lightly coat the surface with oil.
• Decorate the top of the rice with cashew nuts, decorative mushrooms, slices of char siu pork, and Chinese sausage.

Final Touches for a Perfect Eight Treasures Sticky Rice:

• Separate the egg yolks and whites. Whisk them until fluffy.
• Brush the egg whites onto the surface of the first rice mold and the yolks onto the second mold.
• Bake the rice in the oven until it turns golden brown.
• Serve the sticky rice on a plate, garnish with cilantro, and enjoy this delicious Eight Treasures Sticky Rice.