Chicken Liver Appetizer Cantonese-Style
This is a variation of my original recipe Recipe #404563 . However, in this recipe the chicken livers are coated which make it slightly crispy and with a nice Cantonese flavor for your tasting pleasure.
Cantonese Chicken Chop Suey
Make and share this Cantonese Chicken Chop Suey recipe from Food.com.
Won Ton Appetizers
These are so cute! Be careful- don’t let these dry out while you’re finishing them off, or they’ll become sticky. Keep a damp teatowel over them. They’re very healthy too. The amount of wrappers needed is just an approximation. I’ve given two sauces, choose whichever you like. The first one is a traditional one, the second one isn’t. Also, if you feel the chives are a bit fiddly, place on a tray and bake these at 170 degrees C for 10 minutes for a healthy alternative to deep frying.
Cantonese Pepper Steak for Two (Or More)
This recipe makes a great duo dinner. Or, you can easily double, triple or even quadruple it! Assemble in advance, then just throw in the oven 30 minutes before you are ready to eat! Serve over hot noodles or rice. Update: I have to admit that I prefer a good sirloin or filet mignon, but my DH actually prefers the top round steak (as written) in this recipe. Add minced garlic in place of the garlic powder, if you like, and also a pinch of freshly ground black pepper, is good. Recipe is from Cooking Sampler for 1 or 2 with Reynolds Consumer Products. Uses one regular size (10″x16″) Reynolds Oven Cooking Bag (or use heavy duty aluminum foil).
Stir Fried Sweet and Sour Chicken
The chicken is stir-fired first with a nice coating, so it’s crispy brown. You can substitute green pepper or other vegetables. You can also adjust the sauce to sweetness or sourness to your taste.
