He is first generation chinese and is coming to dinner beside his parents.
Answers:
Here is a simple Cantonese dish that my mom taught me, and hopefully it will work for you. The menu: Fried rice, Pan Fried lobster (or crab), Steam chicken and Stir fried chinese bok choy.
(ITS A LONG POST... sorry, but its a complete menu!)
Here's your shopping account (get at the asian supermarket) and Here's the order I would cook...
1 fresh lobster (or crab)
1 total chicken, cut up
1/4 lb raw shrimp, peel and deveined, optional
2 bunch bok choy (or chinese broccoli)
1 can straw mushroom
4 bunch of green onions
3 brown onions
2 fresh garlic bulbs
2 cup cooked white rice (see recipe)
1/4 cup frozen peas -carrots.
corn starch
sesame grease
soy sauce
oyster sauce
eggs
Ginger STEAM CHICKEN
1 whole chicken, cut up larger pieces within half (smaller breast)
Whole fresh Ginger roots, sliced, skin removed
1/2 bunch Green onions, diced surrounded by large pieces
Sesame grease
soy sauce
In a heat proof platter, incorporate the cup up chicken. Sprinkle liberally near soy and a dab of sesame grease (little goes a long mode!), and add the ginger root slices and most of the green onions adjectives over the chicken. (save a handful of green onions, set aside)
In a wok or a large skillet, make a payment 2-3 cups of water. In the bottom of the wok, make the addition of an inverted small plate or trivet, add the platter of chicken, cover and steam for 40-45 minutes.
Note: If you cannot steam, later put in the oven at 370 degree.
Meanwhile, while its cooking...
GINGER GARLIC LOBSTER
Ingredients:
1 fresh Lobster, live or dead.
Fresh Ginger, just about 5 tsp, sliced and skin removed
Fresh Garlic, about 5 cloves, sliced or crushed
1 bunch of green onions, loosely sliced
flour or corn starch
Water
Chop the lobster into pieces, using a chinese cleaver, chop bad the claws (crack it again for easier eating), then divide the body into 3 or 4 pieces. When severing the pave the way from the body, try to cut it cleanly off the body. If its still alive, you can cut it alive or freeze it for 1 hour til deceased.
In a bowl add 1/4 cup of touch water and 3 tsp of corn starch. Mix okay until dissolved. Put aside.
Using a wok or large hot skillet, incorporate 3 tsp of oil, heat to med/high. Then add some crushed garlic, a handful of onions, and the lobster. Mix capably, stir frying. Add the ginger and more onions, and more garlic if you wish. The lobster will slowly start turning red. When it does lower the fry to med. Slowly stir in the corn starch mixture. Mix the lobster, cover for 2 to 4 minutes, mix again. Cover and lower fry.
When the lobster is bright red, remove from heat.
Note: Keep covered to maintain it warm or verbs to a serving bowl and put in oven at lowest setting to hang on to warm.
CHECK THE CHICKEN. The chicken is cooked when if pierced near fork, the juices run clear. If the steam chicken isnt done even so, start on...
EASY CHINESE FRIED RICE
If you wish to put together fried rice, cheat a little and turn to a chinese take out place for rice the daytime before. Day dated white rice is easier to make fried rice.
Ingredients:
2 c chilled cooked rice, light of day old. Get it from the chinese restaurant the time before. Save time!
Optional, 1/4 lb med unprocessed shrimp, peeled, deveined.
1/2 brown onion, diced
1/2 bunch green onions, diced (stem removed)
2 untreated eggs- scrambled
1/2 c frozen peas/carrots (optional)
soysauce
sesame oil
Chinese 5 spice
and if you own, and garlic salt
In a immense skillet add 2 tsp cooking grease and heat the jar to med/high. Crack open the eggs, scramble until to some extent cooked. Add the diced brown onion. Sautee until onions become translucent. Add shrimp and cook 2 minutes or until bright orange
Remove from skillet.
While the skillet is still hot, Add 2 tbp grease the rice to the skillet, keeping heat on med/high. Add something like 1 tbsp of sesame oil and mix. Add the egg/onion mix put money on into skillet. Add the green onions and the peas/carrots. Add splash of soysauce, garlic salt and the 5 spice. Turn steam to med/low. Cover for 2 minutes.
Mix contents, cover and wait until frozen peas/carrots are cooked.
STIR FRIED VEGGIES
You will obligation:
2 bunch of bok choy - washed and cut contained by 1 inch pieces
1 can straw mushroom
3 cloves garlic, crushed
sesame oil
oyster sauce
If you just have one skillet, purloin the rice out and transfer surrounded by a serving bowl/dish. Put in oven at 170 level (or lower) to keep heat up. Cover rice with foil if needed.
Carefully Use a daily towel and wipe clean the previous food.
Put skillet backbone on stove and add 4 tsp cooking grease.
Heat med/high. Add the bok choy and sautee for 4 minutes. Add garlic, straw mushroom (drain can) and sautee for a 5 more minutes. Lower heat and incorporate a dash of sesame grease (little goes a long route!) and a dash of oyster sauce (about 4 tsp). Mix in good health, Turn off warmth.
*if you plan to use chinese broccoli, boil it for 5 minutes to tenderize it, or put in microwave sheltered bowl, add some hose down and microwave for 3-5 minutes. Then cook as above.
Transfer the veggies to a serving dish, put in oven to hold warm.
TIME TO CHECK ON THE CHICKEN.
By very soon the chicken should be done. Pierce the thickest part of the breast, and the juice should run clear. if not, verbs cooking.
Get the skillet and add 4 or 5 tsp of cooking grease. Turn heat to lofty.
While the oil is heat...
Get a large dinner plate and put in the neighbourhood the steamer. The plate should be able to hold the steam chicken platter.
CAREFULLY purloin the steaming chicken and put on top of the dinner plate. If you used the oven, do like thing.
Add any spare fresh green onions on top of the steamed chicken. Turn stale the stove and carefully pour the hot grease on top of the chicken. Please mind your Ps and Qs as the hot oil may own dripped off the skillet.
Hope that help! Double check on the ingredients, as I may have missed it on the shopping inventory.
Other Answers:
Sesame Chicken
Make a mixture of dishes, and put in center of table, and share amongst adjectives. Here are some websites:
http://www.bbqguide.com/chinese.htm
http://chinesefood.about.com/od/recipesbymeal/a/populardishes.htm
http://www.eatingchina.com/recipes.html
Buy the food at the Chinese restaurant. Why cook Chinese food, you can introduce your own food to his family doesn`t matter what nationality you are and I am sure that you will will not be criticized for that, but do not try to impressed them by cooking their own cuisine. Big Mistake
I agree near the person above me, except for the module about buying it at a restaurant.
What make you think they don't cook that humane of food for themselves all the time? Whatever you could prepare will be inferior to what they cook, as they are probably more experienced near their own cuisine.
They might like to try something alien. Make them something you like and cook on a pretty regular font...something that you know how to awesomely make already. Also, try to pick something that you know oodles other people also approaching.
Hello,
Here we go....
Fortune cookies, write your own fortunes contained by.
INGREDIENTS:
1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup unbleached all-purpose flour
1/4 cup white sugar
------------------------------...
DIRECTIONS:
Preheat oven to 400 degree F. Butter a cookie sheet. Write fortunes on strips of paper roughly 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
Mix the egg white and vanilla until foamy but not stiff. Sift the flour, saline, and sugar and blend into the egg white mixture.
Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes nearly 3 inches in diameter. Be meticulous to make batter as round and even as possible. Do not build too many, because the cookie enjoy to be really hot to form them and once they cool it is too late. Start near 2 or 3 to a sheet and see how many you can do.
Bake for 5 minutes or until cookie have turned a golden color 1/2 inch wide around the outer margin of the circle. The center will remain pale. While one sheet is baking, prepare the other.
Remove from oven and with alacrity move cookie with a wide open spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in partially. Place the folded edge across the rim of a measure cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.
Kung Pao chicken,
INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame grease, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons hose down
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can river chestnuts
4 ounces chopped peanuts
------------------------------...
DIRECTIONS:
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces contained by a glass dish or bowl and make a payment marinade. Toss to coat. Cover dish and place in refrigerator for around 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili soft mass, vinegar and sugar. Mix together and add green onion, garlic, dampen chestnuts and peanuts. In a medium skillet, fry sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a substantial skillet until meat is white and juices run clear. When sauce is aromatic, add on sauteed chicken to it and let simmer together until sauce thicken.
Sweet and sour chicken
INGREDIENTS:
1 (8 ounce) can pineapple chunks, drained
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops red food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon saline
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable grease for frying
------------------------------...
DIRECTIONS:
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and red food coloring. Heat to boiling. Turn off bake. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thicken.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, saline, white pepper, and egg. Add 1 1/2 cups water bit by bit to make a gelatinous batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat grease in skillet or wok to 360 degree F (180 degrees C). Fry chicken pieces contained by hot oil until golden. Remove chicken, and drain written towels.
When ready to serve, blanket green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
I totally agree beside the two ladies who said make something from your family unit - or even something you have invented that you only just love. What a compliment to them that you wanted to prepare 'your' something special for them. How would you approaching to go the China and own them make you hamburgers & fries. I would MUCH RATHER own one of their dishes. Good luck & God Bless.