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Food & Health9 Easy Authentic Chinese Recipes For Beginners

9 Easy Authentic Chinese Recipes For Beginners

Embarking on a culinary journey through Chinese cuisine is an adventure filled with exquisite flavors, diverse regional influences, and a rich culinary history. While it might seem daunting at first, our collection of “9 Easy Authentic Chinese Recipes For Beginners” serves as your gateway to mastering the art of Chinese cooking right in your own kitchen.

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From the delectable sweetness of Sweet and Sour Chicken to the savory comfort of Beef and Broccoli, these recipes have been thoughtfully curated to introduce you to the world of authentic Chinese dishes without overwhelming complexity. You’ll find that mastering Chinese cooking is not only achievable but immensely rewarding.

Join us as we explore the essential techniques, ingredients, and flavors that define this ancient culinary tradition. Whether you’re a novice in the kitchen or a seasoned cook looking to expand your repertoire, our beginner-friendly recipes will have you savoring the tastes of China in no time. Get ready to embark on a flavorful journey that will delight your taste buds and impress your loved ones.

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Easy Authentic Chinese Recipes

Unlock the secrets of Chinese cuisine with our beginner-friendly recipes. Delight in authentic flavors from your own kitchen!

Egg Fried Rice

Egg Fried Rice

Egg fried rice is a staple in Chinese cuisine and is simple to make. Cooked rice is stir-fried with beaten eggs, vegetables like peas and carrots, and soy sauce. It’s a quick and satisfying dish that can be enjoyed as a main course or as a side dish alongside other Chinese delicacies.

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Also Read- 8 Delicious Pasta Salad Recipes Perfect for Feeding a Crowd

Ingredients:

  • 2 cups cooked and cooled white rice (preferably day-old)
  • 2 eggs, beaten
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1/2 cup frozen peas and carrots, thawed
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • Salt and black pepper to taste
  • Chopped green onions for garnish (optional)

Instructions:

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  1. Start by preparing the cooked and cooled white rice. Day-old rice works best for this dish because it’s firmer and less likely to become mushy. If using freshly cooked rice, spread it out on a tray and let it cool for about 30 minutes.
  2. In a small bowl, beat the eggs with a pinch of salt and black pepper.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them. Once they are cooked, transfer them to a plate and set aside.
  4. In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion and sauté for a few minutes until it becomes translucent.
  5. Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
  6. Add the thawed peas and carrots to the skillet and stir-fry for a couple of minutes.
  7. Now, add the cooked rice to the skillet, breaking up any clumps and mixing it with the vegetables.
  8. Drizzle the soy sauce and sesame oil over the rice. Stir everything together until the rice is evenly coated and heated through.
  9. Return the scrambled eggs to the skillet and toss them with the rice mixture.
  10. Taste the Egg Fried Rice and adjust the seasoning with more soy sauce, salt, or black pepper as needed.
  11. Serve hot, garnished with chopped green onions if desired.

Sweet and Sour Chicken

Sweet and Sour Chicken

Sweet and sour chicken is a popular dish that combines crispy chicken with a tangy and flavorful sauce. The chicken pieces are coated with a light batter, fried until crispy, and then tossed in a sauce made from ketchup, vinegar, and sugar. The result is a delightful balance of sweet and tangy flavors.

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Ingredients:

For the Chicken:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and black pepper, to taste
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • Vegetable oil for frying

For the Sweet and Sour Sauce:

  • 1/2 cup granulated sugar
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 1/4 cup pineapple juice
  • 2 tablespoons soy sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/4 cup water
  • 2 tablespoons cornstarch

For Stir-fry:

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  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 small onion, cut into chunks
  • 1 cup pineapple chunks (fresh or canned)
  • 1 tablespoon vegetable oil

Instructions:

  1. Season the chicken pieces with salt and black pepper. Dip each piece in cornstarch, then in beaten eggs, ensuring they are coated evenly.
  2. Heat vegetable oil in a deep pan over medium-high heat. Fry the chicken pieces until they are golden brown and cooked through. Remove and place on paper towels to drain excess oil.
  3. In a separate saucepan, combine the sugar, ketchup, rice vinegar, pineapple juice, soy sauce, minced garlic, and minced ginger. Bring this mixture to a simmer.
  4. In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup of water to create a cornstarch slurry. Pour the slurry into the simmering sauce, stirring constantly until it thickens. Remove from heat.
  5. In a separate pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the bell peppers, onion, and pineapple chunks. Stir-fry for a few minutes until they begin to soften.
  6. Return the fried chicken to the pan and pour the sweet and sour sauce over everything. Stir to coat the chicken and vegetables in the sauce.
  7. Serve hot over steamed rice, and enjoy your homemade Sweet and Sour Chicken!

Beef with Broccoli

Beef with Broccoli

Beef with broccoli is a nutritious and delicious stir-fry dish. Marinated beef slices are quickly cooked alongside fresh broccoli in a mixture of soy sauce, oyster sauce, and garlic. The result is a savory and satisfying combination that’s perfect served over steamed rice.

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Ingredients:

For the Beef:

  • 1 pound flank steak, thinly sliced into strips
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon vegetable oil

For the Sauce:

  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon oyster sauce (optional)
  • 1/2 cup water
  • 1 teaspoon cornstarch

For the Stir-Fry:

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  • 2 cups broccoli florets
  • 2 tablespoons vegetable oil
  • Cooked white or brown rice, for serving

Instructions:

  1. In a bowl, combine the sliced flank steak with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of vegetable oil. Let it marinate for about 15-30 minutes.
  2. In another bowl, mix together 1/2 cup of low-sodium soy sauce, brown sugar, minced garlic, minced ginger, oyster sauce (if using), 1/2 cup of water, and 1 teaspoon of cornstarch to make the sauce. Stir until the cornstarch is fully dissolved.
  3. Steam or blanch the broccoli florets for a few minutes until they are crisp-tender. Drain and set aside.
  4. Heat 2 tablespoons of vegetable oil in a large pan or wok over high heat. Add the marinated beef slices and stir-fry until they are browned and just cooked through. Remove the beef from the pan and set it aside.
  5. In the same pan, add a bit more oil if needed and stir-fry the blanched broccoli florets for a couple of minutes until they become vibrant and slightly tender.
  6. Return the cooked beef to the pan with the broccoli, and pour the sauce over everything. Stir-fry for a few more minutes until the sauce thickens and coats the beef and broccoli.
  7. Serve hot over steamed white or brown rice, and enjoy your homemade Beef with Broccoli!

Kung Pao Chicken

Kung Pao Chicken

Kung Pao chicken is a classic Sichuan dish known for its bold and spicy flavors. Chicken pieces are sautéed with peanuts, dried red chili peppers, and a flavorful sauce containing soy sauce, vinegar, and hoisin sauce. The combination of heat, nuttiness, and umami makes this dish a favorite.

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Ingredients:

For the Marinade:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil

For the Sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 1/4 cup water

For the Stir-Fry:

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  • 2 tablespoons vegetable oil
  • 1/2 cup unsalted peanuts
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 4-6 dried red chilies (adjust to your spice preference)
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 2 green onions, sliced (white and green parts separated)
  • Cooked white or brown rice, for serving

Instructions:

  1. In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of vegetable oil. Let it marinate for about 15-30 minutes.
  2. In another bowl, whisk together 3 tablespoons of soy sauce, rice vinegar, hoisin sauce, sugar, 1 teaspoon of cornstarch, and 1/4 cup of water to make the sauce. Set aside.
  3. Heat 2 tablespoons of vegetable oil in a large pan or wok over high heat. Add the peanuts and stir-fry for a few minutes until they are lightly toasted. Remove and set them aside.
  4. In the same pan, add the minced garlic, minced ginger, and dried red chilies. Stir-fry for about 30 seconds, until they become fragrant.
  5. Add the marinated chicken pieces to the pan and stir-fry until they are cooked through and slightly browned. Remove the chicken from the pan and set it aside.
  6. In the same pan, add a bit more oil if needed, then stir-fry the diced bell pepper, zucchini, and the white parts of the green onions for a few minutes until they begin to soften.
  7. Return the cooked chicken to the pan with the vegetables, and pour the sauce over everything. Stir-fry for a few more minutes until the sauce thickens and coats the chicken and vegetables.
  8. Serve hot over steamed white or brown rice, garnished with the toasted peanuts and the green parts of the sliced green onions.

Click Here- 7 High-Protein Dinner Recipes for a Nourishing Week

Dumplings (Jiaozi)

Dumplings (Jiaozi)

Dumplings, known as “jiaozi” in Chinese, are a beloved delicacy. While making dumplings from scratch can be a fun activity, you can also find pre-made dumpling wrappers. Fill them with a mixture of ground meat and vegetables, then boil or pan-fry them for a delightful treat.

Ingredients:

For the Filling:

  • 1/2 pound ground pork
  • 1 1/2 cups napa cabbage, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 2 green onions, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Dumpling Wrappers:

  • 2 cups all-purpose flour
  • 3/4 cup warm water

For Dipping Sauce:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • Chopped green onions and red pepper flakes (optional)

Instructions:

For the Filling:

  1. In a large mixing bowl, combine the ground pork, chopped napa cabbage, minced garlic, minced ginger, chopped green onions, soy sauce, sesame oil, black pepper, and salt. Mix well until all the ingredients are evenly combined.

For the Dumpling Wrappers:

  1. In a separate bowl, add the all-purpose flour. Gradually add warm water while stirring until a dough begins to form.
  2. Knead the dough on a floured surface until it becomes smooth and elastic. This should take about 5-7 minutes.
  3. Form the dough into a ball, place it back in the bowl, cover with a damp cloth, and let it rest for 30 minutes.
  4. After resting, roll the dough into a long log shape, then cut it into small pieces (about 1-inch in diameter).
  5. Roll each piece into a small round wrapper, about 3 inches in diameter. You can use a rolling pin to help achieve this.

Assembling the Dumplings:

  1. Place a spoonful of the prepared pork and cabbage filling in the center of each wrapper.
  2. Moisten the edges of the wrapper with a little water and fold the wrapper in half, forming a half-moon shape.
  3. Pinch the edges to seal the dumpling, creating pleats for a decorative edge.

Cooking the Dumplings:

  1. Boil a large pot of water and add the dumplings.
  2. Stir gently to prevent sticking and cook for about 6-8 minutes, or until the dumplings float to the surface and the pork filling is cooked through.
  3. Drain the dumplings.

Hot and Sour Soup

Hot and Sour Soup

Hot and sour soup is a comforting and flavorful soup that’s both tangy and spicy. Tofu, mushrooms, bamboo shoots, and wood ear fungus are simmered in a broth made from vinegar, soy sauce, and chili oil. The addition of cornstarch creates a slightly thickened consistency.

Ingredients:

  • 4 cups chicken or vegetable broth
  • 1/2 cup cooked chicken, shredded (optional)
  • 4-5 dried wood ear mushrooms (or black fungus), soaked and sliced thinly
  • 1/2 cup tofu, diced into small cubes
  • 1/2 cup bamboo shoots, sliced into thin strips
  • 2-3 dried shiitake mushrooms, soaked and sliced thinly (optional)
  • 2-3 tablespoons rice vinegar (adjust to taste)
  • 2-3 tablespoons soy sauce (adjust to taste)
  • 1-2 teaspoons chili sauce or red pepper flakes (adjust to taste)
  • 1 teaspoon ground white pepper
  • 1 teaspoon sugar
  • 1/4 cup cornstarch mixed with 1/4 cup water (for thickening)
  • 1 egg, beaten
  • 2-3 green onions, chopped
  • 1 teaspoon sesame oil
  • Salt to taste

Instructions:

  1. In a large pot, bring the chicken or vegetable broth to a boil.
  2. Add the cooked chicken (if using), tofu, wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Simmer for about 10 minutes until the ingredients are heated through.
  3. In a separate bowl, mix the rice vinegar, soy sauce, chili sauce or red pepper flakes, white pepper, and sugar. Adjust the seasonings to taste.
  4. Slowly pour this mixture into the simmering soup, stirring continuously.
  5. In a steady stream, add the cornstarch-water mixture to the soup, stirring constantly. Continue to simmer for a few more minutes until the soup thickens.
  6. While stirring the soup gently, slowly drizzle the beaten egg into the pot. The egg will form silky threads in the hot soup.
  7. Add the chopped green onions and sesame oil, and season with salt if needed.
  8. Serve hot and enjoy your homemade Hot and Sour Soup!

Spring Onion Pancakes

Spring Onion Pancakes

Spring onion pancakes are a savory and crispy delight. A dough made from flour, water, and chopped spring onions is rolled out and pan-fried until golden brown on both sides. The result is a flaky and flavorful pancake that’s perfect for snacking or as an appetizer.

Ingredients:

For the Pancake Dough:

  • 2 cups all-purpose flour
  • 1 cup hot water (approximately)
  • 1/2 teaspoon salt

For the Filling:

  • 1 cup chopped spring onions (green onions)
  • 1/4 cup sesame oil
  • 1 teaspoon salt

For Cooking:

  • Vegetable oil for frying

Instructions:

For the Pancake Dough:

  1. In a large mixing bowl, combine the all-purpose flour and 1/2 teaspoon of salt.
  2. Gradually add hot water to the flour while stirring. Start with about 3/4 cup of hot water and adjust as needed. Mix until a dough forms.
  3. Knead the dough in the bowl until it’s smooth, which should take about 5 minutes. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.

For the Filling:

  1. While the dough is resting, prepare the filling. In a small bowl, mix together the chopped spring onions, sesame oil, and 1 teaspoon of salt. Set this filling aside.

For Assembling and Cooking:

  1. After the dough has rested, divide it into equal-sized balls, about the size of a golf ball. You should get around 8-10 balls.
  2. Roll out one of the dough balls on a floured surface into a thin circle, about 8-10 inches in diameter.
  3. Spread a generous portion of the spring onion and sesame oil mixture over the rolled-out dough.
  4. Roll the dough up, jelly-roll style, to create a long log.
  5. Coil the log into a round, snail-like shape. Press it down to flatten it slightly.
  6. Repeat this process with the remaining dough balls.
  7. Heat vegetable oil in a pan over medium heat. Once the oil is hot, place the coiled pancakes in the pan.
  8. Fry the pancakes for about 2-3 minutes on each side, or until they are golden brown and crispy.
  9. Remove the pancakes from the pan and place them on paper towels to drain any excess oil.
  10. Serve your Spring Onion Pancakes hot and enjoy!

Stir-Fried Vegetables in Garlic Sauce

Stir-Fried Vegetables in Garlic Sauce

For a healthier option, consider stir-fried vegetables in garlic sauce. A medley of your favorite vegetables is quickly stir-fried in a sauce infused with garlic, soy sauce, sugar, and sesame oil. The result is a colorful and flavorful dish that showcases the natural flavors of the vegetables.

Ingredients:

For the Sauce:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Stir-Fry:

  • 2 cups mixed vegetables (broccoli, bell peppers, carrots, snow peas, etc.), chopped
  • 2 tablespoons vegetable oil
  • 1/2 cup mushrooms, sliced (optional)
  • 1/2 cup tofu or protein of your choice (chicken, shrimp, or tofu), cubed (optional)
  • Cooked rice or noodles for serving

Instructions:

For the Sauce:

  1. In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes. Set aside.
  2. In another small bowl, combine the cornstarch and water to create a cornstarch slurry. This will be used to thicken the sauce.

For the Stir-Fry:

  1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat.
  2. If you’re using protein (chicken, shrimp, or tofu), add it to the hot oil and stir-fry until it’s cooked through and slightly browned. Remove the protein from the skillet and set it aside.
  3. In the same skillet, add the sliced mushrooms (if using) and stir-fry for a few minutes until they become tender.
  4. Add the mixed vegetables to the skillet and stir-fry for about 3-4 minutes, or until they are crisp-tender.
  5. Return the cooked protein to the skillet (if using), and pour the prepared sauce over the vegetables and protein.
  6. Stir in the cornstarch slurry to thicken the sauce. Continue to stir-fry for another minute or until the sauce thickens and coats the vegetables and protein.
  7. Serve your Stir-Fried Vegetables in Garlic Sauce hot over cooked rice or noodles.

For More- Healthy Smoothie Recipes Your Kids Will Love

Sesame Noodles

Sesame Noodles

Sesame noodles are a simple yet delicious dish that’s perfect for a quick meal. Cooked noodles are tossed in a sauce made from sesame paste, soy sauce, vinegar, and garlic. The dish is topped with sesame seeds and chopped green onions for added flavor and crunch.

Ingredients:

For the Noodles:

  • 8 ounces of Chinese egg noodles or spaghetti
  • 2 tablespoons sesame oil
  • 2 green onions, chopped (white and green parts separated)
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)

For the Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon smooth peanut butter
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame oil
  • 1/4 cup hot water

For Garnish:

  • Toasted sesame seeds
  • Chopped fresh cilantro (optional)

Instructions:

For the Noodles:

  1. Cook the Chinese egg noodles or spaghetti according to the package instructions. Drain and set aside.
  2. While the noodles are cooking, heat 2 tablespoons of sesame oil in a large skillet over medium heat.
  3. Add the white parts of the chopped green onions, minced garlic, and red pepper flakes to the skillet. Sauté for about 1-2 minutes until fragrant. Remove from heat.

For the Sauce:

  1. In a bowl, whisk together the soy sauce, rice vinegar, sugar, peanut butter, grated ginger, 1/2 teaspoon of sesame oil, and hot water. Mix until the sugar and peanut butter are dissolved.

To Assemble:

  1. Pour the prepared sauce over the cooked and drained noodles. Toss the noodles in the sauce until they are well coated.
  2. Drizzle the sesame oil and sautéed green onions, garlic, and red pepper flakes over the noodles.
  3. Garnish with chopped green onions (the green parts), toasted sesame seeds, and cilantro (if using).
  4. Serve your Sesame Noodles hot or at room temperature.

Final Words

Embarking on a journey into authentic Chinese cuisine doesn’t have to be daunting. Our collection of “9 Easy Authentic Chinese Recipes For Beginners” serves as a gateway to discovering the diverse, rich flavors of Chinese cooking. These recipes have been thoughtfully curated to help you master the art of Chinese cuisine from your own kitchen.

From the comforting embrace of Chicken Fried Rice to the bold and savory taste of Kung Pao Chicken, our recipes introduce you to the world of authentic Chinese dishes without overwhelming complexity. By exploring essential techniques, ingredients, and flavors, you’ll find that creating Chinese dishes at home is both achievable and incredibly rewarding.

FAQs

What ingredients are commonly used in Chinese cooking?

Common Chinese ingredients include soy sauce, rice vinegar, sesame oil, ginger, garlic, and a variety of vegetables, noodles, and proteins like chicken, pork, and tofu.

Can I substitute ingredients if I can’t find them locally?

Yes, you can often find suitable substitutions. For example, if a recipe calls for a specific type of mushroom, you can use a different variety that’s available to you.

Are Chinese recipes spicy?

Chinese cuisine varies widely, but some dishes, like Kung Pao Chicken, can be spicy. The heat level can be adjusted to suit your preference.

What equipment do I need for Chinese cooking?

Basic equipment includes a wok or large skillet, a good chef’s knife, and a cutting board. Additional tools like a steamer, bamboo skewers, or a rice cooker can be useful but aren’t always necessary.

Can I make Chinese dishes vegetarian or vegan?

Absolutely! Many Chinese recipes can be adapted for vegetarian or vegan diets by substituting tofu or plant-based proteins for meat and using vegetable-based broth.

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