Recent Recipes
Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts
Five-Spice Chicken Wings Recipe
Comments (0) | Friday, April 9, 2010
Do you ever feel tired of washing ton of dishes after cooking? I do feel that way especially on Monday when I’m recovering from the weekend activities. Living with my love of my life without a kids does make a lot of different than the one that have kids. The one with kids’ usually harder working in cleaning and stuffs. And the one that without kids like me, tent to be lazy and always tell myself that I can always do it tomorrow. Not everyone is like this but I’m referring to myself. I don’t seem to have motivation in doing anything. It’s like…. I give up to easily or I’m having a good life and enjoying my entertainment every day. I need that motivation me again but I don’t know where to start.
So today, I’m going to share with you guys a new recipe for a busy working person or you can cook it during weekend where you don’t feel like eating out but still hoping to have a home cook meal while you still outside shopping or spending time with your family. Here is the recipe for you.
Ingredients:
3 pounds chicken wings (about 16)
1 cup bottled plum sauce
2 tablespoon butter, melted
1 teaspoon five-spice powder
Thin orange wedges and pineapple slices (optional)
Method:
If desired, use a knife to cut off tips of the wings; discard tips. In a foil-lined 15x10xi-inch baking pan arrange wings in a single layer. Bake in a 375F over for 20 minutes. Drain well.
For sauce, in a 3 ½ or 4-quart slow cooker stir together plum sauce, melted butter, and five-spice powder. Add wings, stirring to coat.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 ½ hours. Serve immediately or keep warm on low-heat setting up to 2 hours. If desired, garnish with orange wedges and pineapple slices.
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Steamed Shrimp (Zheng Xia) Recipe
Comments (0) | Friday, February 26, 2010
This is one of our favorite. Calvin and I love this dish and we always order it at the restaurant. One day, I decided to try it at home. Well, having at home of course its way cheaper than in a restaurant. One good thing having it at home is that, you don’t have to worry about being messy. And you can lick your 10 fingers without worrying about the eyes on you in public.
Ingredients:
1 1/4 lb (500g) uncooked jumbo shrimp
1/2 tsp salt
3 green onions (scallions), halved
8 thin slices ginger root
2 tbsp Chinese rice wine
Method:
Remove the feelers of the shrimp but keep the shells and heads on. Rinse thoroughly and drain. Pour water in a steamer and bring to the boil. Arrange one half of the green onions and 4 slices of ginger in a deep dish, arrange the shrimp over the top, and sprinkle with salt. Scatter the remaining green onions and sliced ginger over the shrimp. When the water has reached a rolling boil, stand the shrimp in the steamer, and steam on high for 10-15 minutes. Remove the shrimp out the steamer and drizzle with wine. Serve hot.
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About Me
- JennBunny
- Living life to the fullest! What make me satisfy the most are having good foods from street to fine dining at any city! And when I want an escape from my stressful world, I tend to see myself in the kitchen making yummy foods. Always welcome guinea pig to taste my new recipes…..