Trini Chinese Food Recipe

November 15, 2016

CHICKEN INGREDIENTS

 

Chicken - 2 1/2 lbs 

Five spice powder - 1 tbsp

All purpose Chinese seasoning - 1/2 tsp

Oil for frying

 

METHOD

  1. Divide into quarters. 

  2. Wash, clean and pat dry chicken. 

  3. In a bowl add chicken, five spice powder and all purpose Chinese seasoning & mix well.

  4. Let marinate in refrigerator for 4-6 hours or overnight. 

  5. Heat oil to 350°F.

  6. Fry chicken for 10-12 minutes depending on size. 

  7. Let drain on a wire rack and cool.

SAUCE INGREDIENTS

 

Oyster sauce - 3 tbsp

Ketchup - 1 tbsp

Water - 4 tbsp

Cornstarch - 1 tsp

Minced ginger - 1 tsp

Minced garlic - 1 tsp

Sesame oil - 2 tbsp 

 

METHOD

  1. Mix oyster sauce, ketchup, water and cornstarch.

  2. Sauté ginger and garlic in sesame oil over medium heat. 

  3. Add oyster mixture to pan and cook for 2 minutes. 

  4. Set aside. 

CHUNKY VEGETABLES INGREDIENTS

 

Broccoli - 1/2 cup small florets 

Cauliflower - 1/2 cup small florets 

Carrots - 1 cup thinly sliced 

Cabbage - 1 1/2 cups (1" pieces) 

Garlic - 1 tsp minced 

Ginger - 1 tsp minced

Sesame oil - 1/4 cup

All purpose Chinese seasoning - 1 tbsp

 

METHOD

  1. Heat sesame oil over medium heat to high heat.

  2. Add garlic and ginger and cook for 2 minutes. 

  3. Add remaining ingredients and mix until all is coated in sesame oil. 

  4. Cover and let braise for 3-5 minutes. 

  5. Remove cover and check to see if vegetables are cooked. 

  6. If not cooked, lower heat, cover and let cook an additional 2-3 minutes. 

 

NOODLES INGREDIENTS

 

Noodles - 400 grams

Carrots - 2 cups thinly sliced 

Christophine - 1 cup thinly sliced 

Sweet peppers - 1 cup thinly sliced (optional) 

Ginger - 1 tsp minced 

Garlic - 1 tsp minced 

Oyster sauce - 1/3 cup 

Sesame oil - 1/4 cup 

 

METHOD

  1. Heat sesame oil over medium heat. 

  2. Add ginger and garlic and cook for 2 minutes. 

  3. Add carrots and christophine, cover and cook for 5 minutes. 

  4. Remove cover and add oyster sauce. 

  5. Cover and set aside. 

  6. Boil noodles until al dente. 

  7. Strain and immediately add to vegetables. ​

 

 

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