Great Cooking Videos » Chinese Cooking http://www.greatcookingvideos.com Some cool cooking videos I've found and what I think about them. Sat, 26 Jun 2010 02:11:05 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Great Recipe for Large Groups and Holiday Parties! http://www.greatcookingvideos.com/chinese-cooking/great-recipe-for-large-groups-and-holiday-parties/ http://www.greatcookingvideos.com/chinese-cooking/great-recipe-for-large-groups-and-holiday-parties/#comments Thu, 10 Dec 2009 10:56:56 +0000 admin http://www.greatcookingvideos.com/?p=426

When you are watching a cooking video, what do you expect? Expert Chef giving you demo about how to prepare a delicious dish, with ingredients and do’s and don’ts. If you agree, this is all you get by watching this video.

Chef John, a damn good Chef, having loads of experience tells you how to prepare a Chicken and Rice dish. This is a hot and spicy Spanish dish having lots of ingredients. No need to worry because it is fairly simple to put them together. After you have seen the video, you feel that it is certainly worth a try. Chef John explains everything in detail and at a very comfortable pace. He gives tips like using a regular white rice and not opting for fancy rice.

Hello! This is Chef John from Foodwishes.com with Arroz con Pollo or Yojokos Spanish for a roast with —

So the bad news, lot of ingredients, the good news, super simple to put together and totally worth it and delicious. So let’s take one large chicken, cut it up in pieces. You see me do that, remind me, I’ll link after this post of video where I did that and you can watch. All right, season that well with salt and pepper on both sides, and then in a heavy duty skillet, on high heat, and little bit of vegetable oil, you can brown the chicken part on both sides. See if you use a really nice stainless steel family pan, you can totally overcrowd it and because it holds the heat so well, it will still brown them and not start boiling.

If you have a smaller and or a crappier pan, do them in small batches. Once its browned we’re going to take about a half a cup of water or chicken stalk, doesn’t matter and just poured in the sauté pan, turn of the heat and just let it sit there. It’s going to have enough heat to deglaze the pan and then just set that aside. On to the large Dutch oven where all this magic’s going to happen with a tight fitting lid I’m going to take one onion and sweat it in some, oh well just a table spoon for about five minutes and medium heat an there we’re going to add lots of spicy goodness. I’m going to add some Tumid, some Paprika, I’m using some smoke, use wherever ——— some sliced Garlic, some sliced Olives, green Olives, some Kippers, some dry Regino and some keen Pepper so it might a little bit spicy.

All right, sauté that around for about 1 minute. Then you’re going to pour in your diced — peppers, green and red, very important. You want the bitter from the green and the sweet from the red. A little sugar and a little salt of course all the ingredients amounts to —- as usual, so, check it out. Give the exact amounts. All right we give that a little stir; I’m going to throw in some tomato paste. All right, so quarter cup of tomato paste. Give that a little swirl on the bottom of the pan, just to you know keep it a little toasting, just you know 30 seconds.

Then in goes our 2 cups of rice. — standard, white, long grain rice. Nothing exotic, don’t get all fancied try to use the Resevdo or Borio rice because you saw that top chef, you want to impress your friends and use the fancy rice and this comes out like a big glue ball and then you blame me. All right, regular white rice. Give that a stir once the rice is completely coded with the tomato oil vegetable mixture. You’re going to dump in your stalk. I’m using just ready made chicken stalk. You can use water if you have to. Chicken stalk is a nice head start for the deep rich flavor. All right, we’re going to transfer the chicken in, small pieces first towards the bottom, the wings and stuff like that then the bigger pieces go around.

That’s the perfect arrangement. Chicken on top of rice, just enough liquid to cover. All right, that little bit of water we added to the sauté pan gets poured in there. Bring that to a simmer, cover and bake for 30 minutes at 350 and its going to be winner, so nice. The rice should be soft, it should be a little sticky but it should be able to separate the grain. See that. That’s just about perfect and then you get that perfect chicken fauna part tender with the aromatic vegetables and spice and oh my god! So delicious. See this is kind of a Porto Rican version of a roast comboyo — I found a while ago. I forgot where. So this is your recipe.

Let me know but this is kind of my version of what I remember so I’m sure it’s not exactly the same. But anyway, next time you want a homey, comforting, delicious, delicious chicken and rice dish, give this a try. All the ingredients are on the site and as always, enjoy!

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]]> http://www.greatcookingvideos.com/chinese-cooking/great-recipe-for-large-groups-and-holiday-parties/feed/ 0 Chicken Wings Recipe http://www.greatcookingvideos.com/chinese-cooking/chicken-wings-recipe/ http://www.greatcookingvideos.com/chinese-cooking/chicken-wings-recipe/#comments Sat, 25 Jul 2009 11:46:03 +0000 admin http://www.greatcookingvideos.com/chinese-cooking/chicken-wings-recipe/

Across the world chickens are preferred mostly in a non veg food. Chicken is even considered as a best non veg food amongst all. That is why; you will get lot of recipes of chicken to taste. Moreover chicken is a unique type of food whose, every body part tastes delicious and can eaten completely. Today we are going to learn how to cook delicious chicken wings. Its pretty simple recipes and does not take hours to cook. Following video will brief you about the entire recipe. Lets watch the video.

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]]> http://www.greatcookingvideos.com/chinese-cooking/chicken-wings-recipe/feed/ 0 Chinese Recipe – Cream of Tomato Soup http://www.greatcookingvideos.com/chinese-cooking/chinese-recipe-cream-of-tomato-soup/ http://www.greatcookingvideos.com/chinese-cooking/chinese-recipe-cream-of-tomato-soup/#comments Fri, 06 Mar 2009 09:28:03 +0000 admin http://www.greatcookingvideos.com/chinese-cooking/chinese-recipe-cream-of-tomato-soup/

Hello friends, I hope you are enjoying great recipes. Today also I will be showing another delicious soup recipe, it is Cream Of tomato Soup. This soup is most easiest and favored amongst people. Wherever you go, you will find this soup in any restaurant. Sweet, delicious, tasty and healthy, all in one. The ingredients you will need for this recipe can easily be found, You just need tomatoes, thick cream, salt, paper and other spicy ingredient if needed. That’s it. For the convenience i have the video of the procedure. Have a look.


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]]> http://www.greatcookingvideos.com/chinese-cooking/chinese-recipe-cream-of-tomato-soup/feed/ 0 Chinese Cooking – Pak Choi and Char Sui side dishes http://www.greatcookingvideos.com/chinese-cooking/chinese-cooking-pak-choi-and-char-sui-side-dishes/ http://www.greatcookingvideos.com/chinese-cooking/chinese-cooking-pak-choi-and-char-sui-side-dishes/#comments Thu, 26 Feb 2009 06:39:52 +0000 admin http://www.greatcookingvideos.com/chinese-cooking/chinese-cooking-pak-choi-and-char-sui-side-dishes/

Hey folks, welcome to another delicious recipe video tutorial. whenever we think about East, China comes first. China is most popular about its delicious recipe and cuisines. China food is loved by almost every country We also observe at least one Chinese Restaurant in every country serving the delightful Chinese food. Today we are going to learn one such yummy Chinese Recipe Pak Choi and Char Sui, used as a side dish to main course. Following video will brief you through entire recipe. So enjoy!!!

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]]> http://www.greatcookingvideos.com/chinese-cooking/chinese-cooking-pak-choi-and-char-sui-side-dishes/feed/ 0 Simply Ming Tips- Pan searing scallops Pt.3 http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops-pt3/ http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops-pt3/#comments Wed, 18 Jun 2008 11:58:16 +0000 admin http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops-pt3/

Table of contents for Simply Ming Tips- Pan searing scallops

  1. Simply Ming Tips- Pan searing scallops
  2. Simply Ming Tips- Pan searing scallops Pt.2
  3. Simply Ming Tips- Pan searing scallops Pt.3

Go ahead, cook up five scallops here. Be careful…don’t drop them because the oil is spatter. Lay them slowly…season this side now. Now this scallops are so good guys.. How much you need to cook them.

You don’t need to cook them. Scallops are fantastic raw. Alright.. But if you do want to cook them.. Get them going. Quick sear both sides. I don’t touch them as like beginners start moving their scallops around and touching them. Let them just caramelize. They are really crunchier one side..to get a nice color…and because the pan was nice and hot.. Figure it out they can now move easily and not stuck at all. Alright.. It is good color there. Flip this around. Look at those babies.

Once they are flipped, you can go for another five or ten seconds and they are good to go. Remember you can actually over cook these scallops. So keep medium heat to medium inside. Thanks for watching this and good evening. Simply Ming is made possible with general support of Ocean spray, All-Clad and Contessa. Watch simply Ming on your public television station.

In case you didn’t see the video in part 1 of this series… here it is again.

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]]> http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops-pt3/feed/ 0 Simply Ming Tips- Pan searing scallops Pt.2 http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops-pt2/ http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops-pt2/#comments Tue, 17 Jun 2008 13:00:52 +0000 admin http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops-pt2/

Table of contents for Simply Ming Tips- Pan searing scallops

  1. Simply Ming Tips- Pan searing scallops
  2. Simply Ming Tips- Pan searing scallops Pt.2
  3. Simply Ming Tips- Pan searing scallops Pt.3

Simply Ming is made possible by the general support of ocean spray All-Clad and Contessa. Hey Ming Tsai here..I am going to show you the quick and easy way of searing scallops one of my favorite seafoods in the world. Here some beautiful daybed scallops.

First up all check out how firm these are. They are ice cold in the firm and the food has been removed. Its so important to get fresh sea scallops that are not in there brown liquid. Make sure that they are dry…and you can tell they are dry…oh there is a foot right there. Pull that foot off.. you can eat this up but it is poisonous.

This is not poisonous.. its just that its tough…and make sure all the feet are removed. Season them up.. the key of searing scallops is dry scallops from once and not from liquid and another key.. a very hot pan. So season this side first and put them or put them in a this pan and seasoning the other side.. and high enough the pan is hot.

This is pre-heated..when you add oil to hot pan…check this out. See the oil..kind of dances around…that is a hot pan. Right..now you can add some scallops to this.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

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]]> http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops-pt2/feed/ 0 Simply Ming Tips- Pan searing scallops http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops/ http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops/#comments Tue, 17 Jun 2008 12:36:48 +0000 admin http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops/

Table of contents for Simply Ming Tips- Pan searing scallops

  1. Simply Ming Tips- Pan searing scallops
  2. Simply Ming Tips- Pan searing scallops Pt.2
  3. Simply Ming Tips- Pan searing scallops Pt.3

This is a very interesting video clip that features how to make good scallops. All the steps and procedure and all the detail information on how to cook scallops are shown and explained very nicely. Also this video clip is very informative that gives us knowledge regarding scallops and how to cook them.

This is a very nice video clip which teaches us how to make delicious searing scallops. Also it provides us with tips on pan searing scallops.

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]]> http://www.greatcookingvideos.com/chinese-cooking/simply-ming-tips-pan-searing-scallops/feed/ 0 Learn About Chinese Cooking Ingredients Pt.3 http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients-pt3/ http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients-pt3/#comments Fri, 16 May 2008 12:21:36 +0000 admin http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients-pt3/

Table of contents for Learn About Chinese Cooking Ingredients

  1. Learn About Chinese Cooking Ingredients
  2. Learn About Chinese Cooking Ingredients Pt.2
  3. Learn About Chinese Cooking Ingredients Pt.3

It comprises chilly, garlic, oil, and salt. Let me show you the consistency of this product. It is very pasty and colorful.

For the color it is contributed by the chilly. And it is used in many different recipes and it is also used as a different sauce as well. The chilly oil that we gonna use in recipe, as you can see, it is cleaner thick, but basically it comprises lot of chilly pepper and lot of cooking oil. But we do not want to you make it in your own kitchen because the fumes, smoky fumes, would probably inure your kitchen and you gonna be start coughing, and is really not worth it. Dry chilly pepper is another ingredient, used to make the dish hot in many of the Chinese dishes. It usually comes in dry form, therefore you must soak in water, and usually they are one or four times particular than dry form.

And in many other dishes we used to, either use it as a garnish, or as a meaner. And many times we use to fry the black pepper in to blackens, so that help to server the purpose for the particular recipe. Clover comes in a dry form, and usually they comes in two three ounces. But whatever you need you need to succumbed in water for about half an hour time so it gets into this condition here. As you can see the canola sprinkling like when you succumbed.

But more importantly to understand, the problem may be is that the clover is grown and it shrinks so therefore there is a commoner in my soak and my entire, but when to remove it is too hard.

In case you didn’t see the video in part 1 of this series… here it is again.

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]]> http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients-pt3/feed/ 0 Learn About Chinese Cooking Ingredients Pt.2 http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients-pt2/ http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients-pt2/#comments Thu, 15 May 2008 12:36:38 +0000 admin http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients-pt2/

Table of contents for Learn About Chinese Cooking Ingredients

  1. Learn About Chinese Cooking Ingredients
  2. Learn About Chinese Cooking Ingredients Pt.2
  3. Learn About Chinese Cooking Ingredients Pt.3

Black mushrooms come in variety of different sizes and thicknesses. And the time and variation is so can be somewhere like 20 to 25 minutes.

Because the fact is said that they have different thicknesses and so, and what you seen here is pretty much and average cause or average size of the black mushroom. But whatever decided you have bought mushroom, you must soak them in water. You just succumbed in water; it may be expand to may be one and a half time just size. But more importantly is to realize that you must remove the stem from the mushroom, before cut it into the size to the recipe required. This is Chinese black vinegar. The milieu is any vinegar like that in market, even close to it, and it is manufactured in china. And probably the product is produced as Xe Zan.

And of course the idea of using this black vinegar, is to have its Moody test, and yet very soothing in many of the recipes. And we can use this not as, not only as substitute, but used as a different sauce as well.

Chinese paste of garlic, just one of the most popular ingredients, in Chinese cooking.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

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]]> http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients-pt2/feed/ 0 Learn About Chinese Cooking Ingredients http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients/ http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients/#comments Wed, 07 May 2008 13:08:42 +0000 admin http://www.greatcookingvideos.com/chinese-cooking/learn-about-chinese-cooking-ingredients/

Table of contents for Learn About Chinese Cooking Ingredients

  1. Learn About Chinese Cooking Ingredients
  2. Learn About Chinese Cooking Ingredients Pt.2
  3. Learn About Chinese Cooking Ingredients Pt.3

This video is very important for every one who loves to eat Chinese, especially mushrooms. It will guide through various types of mushroom available in market and which to use for which recipes. Also this video will provide you some tips on how to prepare mushrooms for a particular recipe.

So, what’s up guys? Ready to cook mushrooms? I have a cool recipe in my mind, and now I am ready for it. What about you?

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