Sweet and Sour Chicken in Crock Pot

Ingredients:

1-1/2 C. baby-cut carrots
6 large boneless, skinless chicken thighs (about 2 lbs.)
1/2 tsp. crushed red pepper flakes
1-1/3 C. sweet & sour sauce
1 (20 oz.) can pineapple chunks in juice, drained
1 (1 lb.) bag frozen stir-fry bell peppers and onions, thawed and drained
6 C. hot, cooked rice

Directions:

Place carrots in 3 1/2-4 quart crock pot. Top with chicken, sprinkle with red pepper. Cover and cook on LOW heat 6-7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker; drain and discard liquid from cooker. Return chicken to cooker. Pour sweet & sour sauce over chicken; top with pineapple and stir-fry vegetables. Cover and cook on HIGH for 45-60 minutes or until carrots are tender.
Serve with rice.
Makes 6 servings.

More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

Ingredients:

3 pieces spicy pressed bean curd
4 dried mushrooms
50 grams (3 1/2 tablespoons) carrot
75 grams (5 1/4 tablespoons)  wheat gluten (a meat substitute available in Asian markets)
50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible)
75 grams (5 1/4 tablespoons) string beans
1 red chili
1/4 cup peanuts, or as desired
1 garlic clove
1 shallot
1 1/2 tablespoons hot bean paste
1 teaspoon rice wine

Seasoning:
1/4 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 teaspoon hoisin sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
pepper - a few shakes
50 ml (just under 1/4 cup) water
Oil for deep-frying and stir-frying
 

Directions: 
 

Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning.  

Wash and dice the string beans, gluten ball and spicy pressed bean curd.
Wash and dice the carrot, water chestnuts and red chili.

Peel the garlic and shallot and chop finely.  Mix together the seasoning ingredients in a bowl. 

Boil the peanuts in boiling water for about 2 minutes. Cool.  Peel the skin and set aside.

Heat the wok and add oil for deep-frying.  When oil is ready, deep-fry the peanuts on high heat until they are golden brown.  Remove and set aside. Repeat with the gluten ball. 

Parboil the carrots and string beans for 1 minute.  Drain. 

Heat wok and add oil.  When oil is ready, add the garlic, shallot and hot bean paste.  Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the rice wine and seasoning. 

Turn off the heat, mix in the peanuts, and serve.

More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

Makes approximately 3 dozen appetizers

Ingredients:
 

1 1/2 c packed watercress leaves
8 oz cream cheese, softened
1/4 green onion slices
1 1/2 Tbsp lemon juice
1/4 tsp salt
1/4 c mayo
1 1/2 lb. cleaned medium shrimp, cooked till barely pink
1/2 lb Chinese pea pods, blanched

Directions:

Place all ingredients except shrimp and pea pods in food processor or
blender.

Process until well blended. Chill.

Wrap shrimp with pea pod and secure with a toothpick (or a thin strip of
leek or red pepper tied in a knot).

Serve with watercress sauce.


More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

Serving Size: 4

Ingredients:
 

1/4 lb snow pea pods, fresh -- 125gr
1/2 tsp White pepper
3 tbsp peanut oil
1 tbsp cornstarch (corn flour) -- dissolved in
1/2 cup cold water
1 cl garlic -- crushed
3/4 lb crab meat -- 375g king frozen
3/4 lb mushrooms -- 375g thinly sliced
1/2 tsp ginger -- ground
1 cup chicken stock
2 scallions -- minced

Directions:
 

Steam snow pea pods for 5 minutes. Place in bottom of serving dish and keep warm. In a large skillet, heat oil until very hot but not smoking. Add garlic an saute until golden. Remove. Add crab meat and toss, cooking for 1 minute. Stir in mushrooms and cook for 1 minute more. Add Stock and pepper and bring to a boil. Add cornstarch mixture and cook, stirring until sauce thickens. Pour over snow pea pods, sprinkle with ginger, and toss to mix. Sprinkle with scallions and serve hot.

Per Serving (excluding unknown items):

226 Calories; 12g Fat (46.7% calories from fat); 20g Protein; 9g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 827mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.


More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

Serving Size: 4

Preparation Time: 30 Minutes

Ingredients:
 

1 lb chicken -- cut in 1x2" slices
1 lb bok choy
cut into bite size pieces
1 tsp ginger root -- chopped
1 tsp garlic -- chopped
1 tbsp chili sauce
1 scallion -- chopped
1/4 tsp salt
1/2 cup chicken stock

Marinate chicken 20 min in:
1 tbsp soy sauce  -- light
2 tsp cornstarch  (corn flour)
1/2 tsp splenda
1 tsp rice wine
2 tsp oil

Seasonings:
1 tsp rice wine 
2 tsp soy sauce  -- dark
1 tsp splenda
1 tsp sesame oil
1 tsp rice vinegar -- or brown vineg
five spice powder 1/4 tsp
1/2 cup chicken stock
1 tsp cornstarch  -- dissolved in
1 tbsp cold water

Directions:
 

Marinate chicken. Set wok over high heat until hot. Add 2 tbsp oil. Sprinkle salt. Add bok choy. Stir fry for 1 minute. Add 1/2 cup stock. Cover and cook for 3 minutes. Remove to serving plate and set aside.

Heat wok. Add 2 tbsp oil. Add ginger, garlic, and hot bean paste. Add chicken. Stir fry for 2 minutes until slightly brown. Add in all the seasonings. Pour in stock. Cover and cook for 1 minute. Stir in cornstarch to thicken. Remove and place on top of the bok choy. Sprinkle scallions on top and serve.

Per Serving (excluding unknown items):

245 Calories; 17g Fat (61.9% calories from fat); 17g Protein; 6g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 1232mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

The original Chinese version would have been made with peanuts because cashew nuts do not feature in Chinese cookery. Nevertheless, this dish uses the best Chinese principles: stir-frying to seal in the juices of the chicken, and then stir-frying again with spices to flavor it.

Serving Size: 3 ~ 4

Ingredients:
 

8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes

Marinade:
1 egg white
1 teaspoon salt
1 teaspoon cornstarch
5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
2 ounces (50 grams) cashew nuts
2 teaspoons dry sherry or rice wine

1 tablespoon light soy sauce 

1 tablespoon spring onions, finely chopped as garnish (if desired)

Directions:

Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.

Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside.

Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.

More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

Serving Size: 4

Preparation Time: 30 Minutes

Ingredients:
 

1 lb chicken -- cut in 1x2" slices
1 lb bok choy
cut into bite size pieces
1 tsp ginger root -- chopped
1 tsp garlic -- chopped
1 tbsp chili sauce
1 scallion -- chopped
1/4 tsp salt
1/2 cup chicken stock

Marinate chicken 20 min in:
1 tbsp soy sauce -- light
2 tsp cornstarch  (corn flour)
1/2 tsp splenda
1 tsp rice wine
2 tsp oil

Seasonings:
1 tsp rice wine 
2 tsp  soy sauce -- dark
1 tsp splenda
1 tsp sesame oil
1 tsp rice vinegar -- or brown vineg
five spice powder 1/4 tsp
1/2 cup chicken stock
1 tsp cornstarch -- dissolved in
1 tbsp cold water

Directions:
 

Marinate chicken. Set wok over high heat until hot. Add 2 tbsp oil. Sprinkle salt. Add bok choy. Stir fry for 1 minute. Add 1/2 cup stock. Cover and cook for 3 minutes. Remove to serving plate and set aside.

Heat wok. Add 2 tbsp oil. Add ginger, garlic, and hot bean paste. Add chicken. Stir fry for 2 minutes until slightly brown. Add in all the seasonings. Pour in stock. Cover and cook for 1 minute. Stir in cornstarch to thicken. Remove and place on top of the bok choy. Sprinkle scallions on top and serve.

Per Serving (excluding unknown items):

245 Calories; 17g Fat (61.9% calories from fat); 17g Protein; 6g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 1232mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

Serves 4

Ingredients:
 

8 eggs
1 cup shredded string beans
I cup shredded celery
1 1/2 cups shredded cooked chicken
I cup sliced mushrooms, canned or fresh
1 cup shredded onions
Salt and pepper to taste

Directions:

Place all ingredients in a mixing bowl, mix thoroughly and divide into 8 portions. Grease well a hot skillet, fry both sides until golden brown.


Hints:
 

The following egg foo young dishes can be made by substituting for the chicken in the above basic recipe the following:

Chinese Roast Pork Egg Foo Young: Use 1 1/2 cups Chinese Roast Pork.

Lobster Egg Foo Young: Use 1 1/2 cups sliced, cold, boiled lobster.

Shrimp Egg Foo Young: Use 1 1/2 cups sliced, cooked or cold, boiled shrimps.


More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

Serving Size: 4

Ingredients:
 

4 tablespoon Oil
1 Scallion
2 Hot peppers -- or more
1 tablespoon Shredded Ginger
1 tablespoon Sherry
2 tablespoon Light Soy Sauce
2 pound Fryer
1/2 cup Chicken broth
2 tablespoon Wine vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1 teaspoon Anise pepper -- or 2
1 tablespoon Corn Starch (corn flour)

Directions:

1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.

2. Cut scallion and hot peppers diagonally into 1-inch pieces.

3. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.

4. Heat oil. Add scallion, and stir fry several seconds.

5. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.

6. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken.

More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

Stir-fried chicken breasts seasoned with garlic and chile paste.

Ingredients:

1 pound boneless, skinless chicken breasts

"500+ Healthy Chinese Recipes in 5 minutes"