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Scouts Chinese Meal 2017

Posted on January 29th, 2017 by admin

Our great scouts showed their cooking skills by creating a full banquet of Chinese food on Friday.

All cooked from the basic ingredients without cheating and all tasted great. Well done to them all.

We’ve copied the recipes so they can treat all their parents to a magnificent meal whenever they want.

Scouts Recipes

Easy Stir Fry Sauce
By Winnipeg *Mel*
• Prep Time: 5 mins
• Total Time: 5 mins
• Yield: 3 cups

“A basic stir fry sauce that I’ve been using for years. I got the recipe from my mother, but I don’t know where she got it from. I make no claim to authenticity.”

2 -3 tablespoons cornstarch
1/4 cup brown sugar, packed
1/4 teaspoon ground ginger ( or a bit of fresh minced ginger)
2 cloves garlic, minced
1/2 cup soy sauce or 1/2 cup tamari soy sauce
1/4 cup cider vinegar or 1/4 cup white vinegar
1/2 cup water
1 1/2 cups vegetable broth or 1 1/2 cups beef broth or 1 1/2 cups chicken broth ( I use chicken broth if my stir fry will have chicken, etc.)

1. Combine all ingredients in a large glass jar with a lid.
2. Screw lid on.
3. Shake well.
4. Can store in fridge up to 2 weeks.
5. Shake well before using.
6. To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
7. Serve.

10 Minute Szechuan Chicken
By Saturn
• Prep Time: 20 mins
• Total Time: 30 mins
• Servings: 4

“Fast and easy is a requirement in my house! (Updated April 16, 2006 to fix the order of the ingredients. I also took out the quantity for the oil so that the nutritional information is a little more accurate now.)”

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
1 -3 garlic clove, minced ( to taste)
5 tablespoons soya sauce ( low salt works)
1 1/2 tablespoons vinegar or 1 1/2 tablespoons white wine or 1 1/2 tablespoons rice wine or 1 1/2 tablespoons rice wine vinegar
1 teaspoon sugar
1/4 cup water
6 green onions, cut into 1 inch pieces
1/8 teaspoon cayenne ( to taste)
vegetable oil ( for frying)

1. Cut chicken into 1 1/2 inch cubes.
2. Lightly toss with cornstarch in bag to coat.
3. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
4. Add soy sauce, vinegar, sugar and water.
5. Cover and cook 3 minutes or until chicken is cooked through.
6. Add green onions and cayenne; cook uncovered about 2 minutes longer.
7. Serve over white rice with a side salad for a comp

Cantonese Chicken Chop Suey
By Pa. Hiker
• Prep Time: 15 mins
• Total Time: 35 mins
• Servings: 4

“Quick and easy to make, tasty & filling – an excellent lunch.”

1 cup rice
1 lb boneless chicken breast
1/2 teaspoon seasoning salt
1 lb stir fry vegetables
1/2 cup water
1/2 cup stir-fry sauce
1 teaspoon honey
2 cups chow mein noodles
1/4 cup cashew nuts

1. Cook rice as directed on package.
2. While rice is cooking, cut chicken into 1/2-inch pieces.
3. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
4. Add chicken; sprinkle with seasoned salt.
5. Stir-fry 4 to 6 minutes or until brown.
6. Add vegetables and water to skillet.
7. Heat to boiling; reduce heat to medium.
8. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
9. Drain liquid.
10. Stir in stir-fry sauce and honey; heat through.
11. Divide rice and noodles among bowls.
12. Top with chicken mixture.
13. Sprinkle with cashews.

Kittencal’s Best Chinese Fried Rice With Egg
By Kittencal@recipezazz
• Prep Time: 15 mins
• Total Time: 25 mins
• Servings: 6

“The secret to the best Chinese fried rice is onions, garlic and sesame oil, you may add in cooked chicken, beef, pork or shrimp, also you may add in some frozen thawed peas or fresh sauteed or canned mushrooms, whatever you have handy in your fridge! — for this recipe it is best to use slightly undercooked rice that is more firm that soft the best recipe is the firm option on my Kittencal’s Perfect Cooked White Rice (Soft, Medium or Firm) the amount of egg does not matter, if you like lots of egg then use as many eggs as desired, if you like a little heat then add in some cayenne pepper, I most always do you and you will probably need to adjust the soy sauce to your liking — you will love this rice!”

3 eggs ( or use as many eggs as desired)
1 tablespoon water
1 tablespoon butter
2 -3 tablespoons oil
1 medium onion, finely chopped
3 garlic cloves, coarsely chopped ( or use as much garlic as you desired)
4 cups cold cooked white rice
4 tablespoons soy sauce ( more to taste)
1 teaspoon sesame oil ( you could omit but it is best to add in)
1/2 teaspoon fresh ground black pepper
2 green onions, finely chopped (optional)

1. In a small bowl beat the eggs with water.
2. Melt the butter in a large skillet or a wok over medium heat or until sizzling.
3. Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop.
4. Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
5. Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
6. Stir in the egg and green onion.

Chinese Style Egg Custard Tarts
By Wildcat
• Prep Time: 25 mins
• Total Time: 45 mins
• Serves: 10-12, Yield: 10.0 tarts

“Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!”

8 ounces soften butter
4 ounces confectioners’ sugar
1 egg ( sift egg through strainer)
13 ounces flour
3 -5 drops vanilla extract

4 ounces sugar
24 ounces water
3 -5 drops vanilla extract
9 eggs ( sift egg through strainer after eggs have been beaten)
8 ounces evaporated milk ( or regular milk is fine too)

1. Direction to make crust.
2. Mix sugar, butter and flour.
3. Then add egg and vanilla extract.
4. Mix well.
5. Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
6. Pull dough and make a ball shape to about 1.
7. 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
8. Boil sugar and water until sugar is melted.
9. Cool down to room temperature.
10. Add eggs, vanilla extract and evaporated milk.
11. Filter the mixture through the strainer.
12. Pour into the tart crust.
13. Preheat oven for 10 minutes.
14. Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

Thai Chicken Satay with Peanut Sauce
By Rick Young
• Prep Time: 30 mins
• Total Time: 40 mins
• Serves: 4, Yield: 12 skewers

“A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.”

bamboo skewer
2 lbs boneless skinless chicken thighs
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil

1 tablespoon oil
2 teaspoons dried onion flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt

1. To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
2. Trim off any excess fat and tendons from chicken.
3. Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
4. Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
5. Cover dish with plastic and refrigerate for at least 2 hours.
6. Sauce: Heat oil in a small pan.
7. Add onion flakes and cook over a low heat for 15 to 30 seconds.
8. Add remaining ingredients, mix well, and cook until heated through.
9. Set aside sauce to await the chicken.
10. Drain the chicken (save the marinade).
11. Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
12. Serve with the peanut sauce while hot.

Kung Pao Chicken (Martin Yan)
By Brookelynne26
• Prep Time: 10 mins
• Total Time: 20 mins
• Servings: 4

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 lb boneless skinless chicken, cut into 1-inch pieces

1/4 cup chinese black vinegar or 1/4 cup balsamic vinegar
1/4 cup chicken broth
3 tablespoons chinese rice wine or 3 tablespoons dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili-garlic sauce
2 teaspoons sugar

2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 (8 ounce) cans sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

1. Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
2. In another bowl, combine all sauce ingredients.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
4. Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
6. Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
7. Return chicken and chiles to wok; stir-fry 1 minute.
8. Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Hong Kong Style Chicken Chow Mein
By Brad Q.
• Prep Time: 20 mins
• Total Time: 50 mins
• Servings: 3-4

“This fried noodle dish is great for those looking for a flavourful, and fairly quick, Asian style dinner solution.”

1 (14 ounce) packages of steam fried Chinese noodles
4 tablespoons cooking oil
2 tablespoons cooking oil
4 cups bean sprouts
3 green onions, cut to 1-inch
2 garlic cloves, minced
1 teaspoon fresh ginger, shredded
8 ounces chicken, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sherry wine
1 teaspoon water
10 fluid ounces chicken broth
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons cornstarch
2 tablespoons water

1. Mix 2 Tbsp Soy Sauce, 1 Tbsp Oyster Sauce, 1 tsp Sherry and 1 tsp water in a bowl. Marinate chicken in it for approximately 1/2 hour.
2. Mix 10 fl oz Chicken Broth, 4 Tbsp Soy Sauce and 2 Tbsp Oyster Sauce. Set aside.
3. Put the steam fried noodles in a pot of slightly salted boiling water. Boil for 2-3 minutes, stirring occasionally. Do not overcook. When cooked pour into a colander and let drain and dry.
4. Heat the wok and add the 4 Tbsp of Cooking Oil,swirling to coat the sides. Add the steam fried noodles and fry until about half the noodles are browned and crispy. Place noodles on an oven-friendly plate and place in the oven at minimum temperature to keep warm.
5. Add the 2 Tbsp of Oil to the wok. When Oil starts to smoke add the Green Onions, ginger and garlic for a few seconds until it starts to soften. then add the bean sprouts and stir fry for 1 minute. Add the marinated chicken and fry for 3 minutes. Add the Chicken broth mixture and cook for 3-4 minutes or until chicken is done. Mix the corn starch with the water and stir into mix. If gravy does not thicken to your desire add more cornstarch.
5. Pour over the crispy noodles and serve.

Thai Vegetarian Spring Rolls
By Wendy’s Kitchen
• Prep Time: 20 mins
• Total Time: 30 mins
• Yield: 10 rolls

“A tasty spring roll recipe. Tastes so much better freshly made at home! These may be fried, cooled and frozen for up to 2 months. To reheat -oven to 180C and place frozen rolls on oven tray for 10 – 15 minutes.”

10 rice paper ( spring roll paper)
1/2 cup minced chicken ( for vegetarian omit and increase vegetables)
1 cup soaked bean thread noodles
1 1/2 cups cabbage, sliced
1/2 cup cups carrot, sliced
1/2 cup mushroom ( black fungus, soaked in hot water 15 minutes)
1 whole garlic clove
1/2 teaspoon white pepper
1 teaspoon coriander root, sliced (optional)
1 teaspoon thai light soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 egg
2 tablespoons vegetable oil

1. Pound coriander root (if using), garlic and pepper together.
2. Heat up wok, add a few drops of vegetable oil and add the prepared garlic paste. Stir until fragrant.
3. Add minced chicken,bean thread noodle, cabbage, carrot, black fungus and mix. Season with light soy sauce, oyster sauce and sugar.
4. Cook until cooked through. Remove from heat and set aside.
5. One at a time, spray water over rice paper until it softens. Put the meat and vegetable filling in the middle and wrap the rice paper closed. Use egg white to seal the rice paper.
6. Heat up oil in pan medium heat, when oil is hot, deep fry the spring roll till golden brown.

Kittencal’s Chinese Chicken Balls With Sweet and Sour Sauce
By Kittencal@recipezazz
• Prep Time: 25 mins
• Total Time: 30 mins
• Servings: 8

“Don’t bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!– these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice — this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) — NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons”

1/2 cup ketchup
1 teaspoon soy sauce
1/3 cup white vinegar
1/2 cup brown sugar, lightly packed
1 cup white sugar ( can reduce a 2-3 tablespoons for a less sweeter taste)
3/4 cup cold water ( or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
3 tablespoons cornstarch ( for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)

1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon garlic powder ( garlic lovers add 1 teaspoon)
2 teaspoons sugar
1 1/3 cups cold water ( if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
1 -2 teaspoon sesame oil ( optional but good to add)
oil ( for frying)
8 chicken breasts, cut into bite-size pieces
seasoning salt (optional)

1. To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
2. In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
3. Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
4. To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
5. Add in chicken pieces; using clean handsand mix until well coated.
6. Heat oil in a deep-fryer or Dutch oven to 375 degrees.
7. Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
8. Remove to a paper towel.
9. Sprinkle with seasoning salt immediately after frying if desired.
10. Serve immediately with sweet and sour sauce.
11. Delicious!

Chinese Chicken and Shrimp Noodle Soup
By Sue Lau
• Prep Time: 15 mins
• Total Time: 55 mins
• Servings: 6-8

“Cellophane noodles are also called “Sai Fun”, but thin rice noodles may be used in a pinch.”

1 1/2 lbs skinless chicken pieces
1 large onion, finely chopped
4 cups water
2 lbs cooked large shrimp, shelled
1/2 lb mushroom, sliced
1 cup cellophane noodle ( thin rice noodles ok substitute)
1 teaspoon soy sauce
2 tablespoons oil
4 green onions, finely sliced
3 cloves garlic, crushed
1/2 teaspoon ground coriander
salt ( to taste)

1. Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
2. Remove chicken from pot and allow to cool, then remove the meat from the bones.
3. Cut the meat into long thin slivers, and discard bones.
4. Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
5. Add the noodles and the soy sauce and cook 5 minutes more.
6. Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

Sesame Prawn Toast
By Pets’R’us
• Prep Time: 20 mins
• Total Time: 25 mins
• Yield: 25-30 toasts

“Snack, starter or side dish. You can make the paste a few hours in advance, wrap it up and put in the fridge until needed.”

1 lb cleaned raw prawns, chopped
1 teaspoon salt
1 egg
2 teaspoons fresh grated ginger
1 tablespoon light soy sauce
2 tablespoons chopped green onions
1 1/2 teaspoons sesame oil
10 slices thinly sliced bread, crusts removed
4 tablespoons sesame seeds, approx
oil, for deep-frying

1. To make the paste, put in your food processor: the prawns, salt, egg, ginger, soy, onions and sesame oil, process into a paste.
2. Cut the bread into rectangles, approx 3 per slice.
3. Spread the prawn paste on the bread, with a slight mound in the center.
4. Put the sesame seeds in a small bowl and press the paste side into the seeds.
5. Heat the oil to a medium heat and deep-fry the toasts paste side down for 2 to 3 minutes then turn them over and fry until they are golden brown.
6. Remove from the oil, drain on paper kitchen towel.
7. Repeat process until they are all done.
8. NOTE: Use bread that is not fresh, if it is, dry it out in your oven, it will absorb less oil You can also make the paste by hand chopping everything very finely.


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