Chinese Recipes

269 recipes found

San Hua Kao Ji, Three-Flower Roast Chicken
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San Hua Kao Ji, Three-Flower Roast Chicken

This dish is similar to the classic Sichuan tea-smoked duck, which uses Sichuan peppercorn in a gentler way than that usually associated with the cuisine. With very lightly dressed greens, it makes a light summer meal. As a Chinese meal, it is served as a warm or room temperature starter and would pair well with stir-fried greens and plain steamed rice. The chicken has a wonderful delicate texture, thanks to the Chinese poaching technique, which keeps the meat silky and moist.

3h6 to 8 servings
Linguine With Firecracker Shrimp
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Linguine With Firecracker Shrimp

30m2 servings
Won Ton Sichuan-Style
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Won Ton Sichuan-Style

10mFour servings
Sweet-and-Sour Dipping Sauce
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Sweet-and-Sour Dipping Sauce

10m0 1/2 cup
Cantonese-Style Turkey
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Cantonese-Style Turkey

This turkey, inspired by the flavors of Cantonese cooking, is roasted beneath a rich glaze of fermented soybean paste, garlic, ginger, soy sauce and alliums galore, then served with roasted potatoes basted in the sauce and drippings of the bird. It came to The Times from Dr. Carolyn Ling, a physician in Carmel, Ind., whose grandfather came to the United States in the late 19th century from southern China and set up an import-export firm in Manhattan. Her grandfather, Dr. Ling told me, also had “interests in restaurants.” Those interests played a big role in the Ling family’s early Thanksgiving feasts: They ate takeout. Dr. Ling’s father loved those meals. When Dr. Ling was young, she said, her father urged her mother, a passionate home cook and reader of Gourmet, to emulate them in her holiday cooking at home in Forest Hills, Queens. The result is remarkably easy to prepare, phenomenally juicy, and rich, Dr. Ling said, “with the umami of soy and turkey fat.”

6h8 to 12 servings
Shrimp and Scallop Dumplings
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Shrimp and Scallop Dumplings

A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil. It’s no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal. Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.

2h40 dumplings
Supreme Hot Pot
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Supreme Hot Pot

This dish came to The Times in the late 1990s as part of a Chinese New Year story about the author Gish Jen. Growing up in Scarsdale, N.Y., she was “suspicious” of her mother’s cooking. “I mean, I never ate the kind of Chinese food they serve in restaurants.” But she came to love her mother’s family-style Shanghai cooking. This dish is her mother's.

5h 15mTwelve servings
Chinese Steak With Asparagus and Rice
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Chinese Steak With Asparagus and Rice

45m2 servings
Braised Five-Spice Lamb Shanks With Soy and Ginger
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Braised Five-Spice Lamb Shanks With Soy and Ginger

For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.

2h 30m6 servings
Chinese Marinated Steak
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Chinese Marinated Steak

15m2 servings
Chinese Chicken Stock
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Chinese Chicken Stock

5h 30mAbout 2 quarts
Peking Duck With Honey and Five-Spice Glaze
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Peking Duck With Honey and Five-Spice Glaze

Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck’s backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.

2h4 servings
Cold Chinese Noodle Salad
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Cold Chinese Noodle Salad

15m2 to 3 servings
Five-spice powder
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Five-spice powder

5mAbout three tablespoons
Chinese Roast Pork (Char Siu)
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Chinese Roast Pork (Char Siu)

6h 45mEnough for several meals serving 3 to 4 people
Five-Spice Crisp-Fried Squid
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Five-Spice Crisp-Fried Squid

In most Chinese restaurants, so-called “Salt and Pepper-Style” shrimp or squid usually contain other spices too. A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp. Maintain the oil temperature at 375 degrees, and don’t try to fry too many pieces at once.

45m4 to 6 servings
Hunan Chicken Jui-Hsaing Tang, David K's
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Hunan Chicken Jui-Hsaing Tang, David K's

15m4 portions if served as part of larger meal
Shrimps With Black Bean Sauce
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Shrimps With Black Bean Sauce

50mFour servings
Soy-Roasted Chicken
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Soy-Roasted Chicken

1hFour servings
Yunnan Steamed Chicken Soup (QiguoJi)
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Yunnan Steamed Chicken Soup (QiguoJi)

3h 15m4 servings
Five-Flavor Tea
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Five-Flavor Tea

Two and one-half cups
Madame Chu's Clams in Black Bean Sauce
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Madame Chu's Clams in Black Bean Sauce

Grace Zia Chu was a gym teacher in China; in 1950's America, she became Madame Chu, a well-known Chinese-cooking expert whose Manhattan cooking classes and cookbooks initiated a whole generation of Americans in the mysteries of the stir-fry. This recipe, for a classic coastal meal of clams in black bean sauce, is an adaptation of one she wrote for "Madame Chu's Chinese Cooking School," published in 1975: very, very simple, and exceedingly delicious.

1h 30m4 servings
Northern-Style Dumplings
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Northern-Style Dumplings

55m50 dumplings, or six to eight servings
Chinese BBQ Spareribs
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Chinese BBQ Spareribs

This recipe appeared in The Times in an article by June Owen. In an earlier version of this recipe, Owen recommended first roasting the ribs for 55 minutes in an oven set at 350 degrees. This way, when you finish them on the grill, they will be less likely to char and spoil the lacquered look. The choice is yours. David Myers noted that the ribs would also go well with the cucumber salad and preserved ginger from the salmon recipe that follows. But their best accompaniment is probably just a good cold beer.

1h 35mServes 4