Authentic Chinese Cuisine: A Collection of Proven Recipes37

China boasts a culinary landscape as vast and diverse as its geography. From the spicy Sichuan dishes to the delicate Cantonese cuisine, the sheer variety can be overwhelming for aspiring home cooks. This collection aims to demystify the process, providing authentic Chinese recipes that are both delicious and achievable for those outside of China. These recipes have been carefully selected and tested, emphasizing clear instructions and readily available ingredients, while still maintaining the integrity of the original dishes. We'll explore a range of cooking techniques and flavor profiles, showcasing the richness and depth of Chinese gastronomy.

Kung Pao Chicken (宫保鸡丁): This iconic Sichuan dish is known for its spicy, savory, and slightly sweet flavor profile. The key lies in the balance of chili peppers, peanuts, and the characteristically fragrant Sichuan peppercorns (花椒 – huājiāo).

Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup peanuts, roasted
1/4 cup dried chili peppers, roughly chopped (adjust to your spice preference)
1 tbsp Sichuan peppercorns, lightly toasted and ground
2 tbsp Shaoxing rice wine
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp sugar
1 tbsp ginger, minced
2 cloves garlic, minced
2 scallions, chopped (white and green parts separated)
2 tbsp vegetable oil

Instructions:
Marinate chicken in 1 tbsp soy sauce and cornstarch for 15 minutes.
Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until cooked through.
Remove chicken and set aside. Add ginger and garlic to the wok and stir-fry for 30 seconds.
Add dried chilies and Sichuan peppercorns, stir-fry for another 30 seconds until fragrant.
Add Shaoxing rice wine, remaining soy sauce, and sugar. Stir to combine.
Return chicken to the wok. Add peanuts and stir-fry for 1-2 minutes until heated through.
Garnish with scallions and serve immediately with steamed rice.

Mapo Tofu (麻婆豆腐): This classic Sichuan dish features silken tofu in a spicy, savory, and slightly numbing sauce. The "ma" (麻) refers to the numbing sensation from Sichuan peppercorns, while "po" (婆) refers to the "old woman" who is said to have created the dish.

Ingredients:
1 block (14 oz) silken tofu, pressed and cubed
1 tbsp Sichuan peppercorns, lightly toasted and ground
1 tbsp chili bean paste (doubanjiang 豆瓣醬)
1 tbsp fermented black beans (douchi 豆豉), rinsed
1 tbsp ginger, minced
2 cloves garlic, minced
1/2 cup vegetable broth
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp sugar
1 tbsp vegetable oil
Scallions, chopped (for garnish)

Instructions:
Heat oil in a wok or skillet over medium heat. Add ginger and garlic, stir-fry for 30 seconds.
Add chili bean paste and fermented black beans, stir-fry for 1 minute until fragrant.
Add Sichuan peppercorns and stir-fry for another 30 seconds.
Pour in vegetable broth, soy sauce, and sugar. Bring to a simmer.
Add tofu cubes and gently stir to coat in the sauce. Simmer for 5 minutes until heated through.
Mix cornstarch with 2 tbsp of water to create a slurry. Add to the sauce and stir until thickened.
Garnish with scallions and serve immediately with steamed rice.

Egg Fried Rice (蛋炒饭): A simple yet universally loved dish, egg fried rice is a staple in Chinese cuisine. The key to a good egg fried rice is using day-old rice, which is drier and less sticky, allowing for individual grains to be evenly coated.

Ingredients:
2 cups cooked day-old rice
2 eggs
1/4 cup chopped scallions
2 tbsp soy sauce
1 tbsp vegetable oil

Instructions:
Whisk eggs in a bowl.
Heat oil in a wok or skillet over medium-high heat. Add eggs and scramble until cooked through.
Remove eggs and set aside. Add rice to the wok and stir-fry for 2-3 minutes until heated through.
Add eggs and scallions to the rice. Stir-fry for another minute.
Drizzle with soy sauce and stir to combine. Serve immediately.

These are just a few examples of the many delicious and accessible Chinese dishes you can prepare at home. Remember that the beauty of Chinese cooking lies in its adaptability. Feel free to adjust spice levels and ingredients according to your taste preferences. Happy cooking!

2025-05-09

Previous：Unlocking China‘s Culinary Dreams: A Foodie‘s Journey Through Flavors and Traditions

Next：A Foodie‘s Journey Through China: Xiao Ge‘s Culinary Adventures