Type what you have

Ingredients

• ✓ egg
• canola oil
• green onion
• tomato
• salt
• white sugar

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
2. 2 Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.

By Healthykitchen4workingmom

Ingredients

• ✓ egg
• chicken broth
• chive
• salt
• ginger
• cornstarch
• egg yolk

Instructions

1. 1 Gather all ingredients.
2. 2 Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.
3. 3 Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately.
4. 4 Stir in cornstarch mixture gradually until soup reaches desired consistency.

By W J Cory

Ingredients

• ✓ egg
• water
• butter
• vegetable oil
• onion
• white rice
• chicken
• soy sauce
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
3. 3 Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.

By LISA TOURVILLE

Ingredients

• ✓ egg
• vegetable oil
• tomato
• water
• green onion
• sesame oil
• white sugar
• salt

Instructions

1. 1 Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

By EdwardHan

Ingredients

• ✓ egg
• duck egg
• ground pork
• soy sauce
• white sugar
• salt
• black pepper
• milk
• broccoli

Instructions

1. 1 Separate the white of the salted egg from the yolk. Mash the white with a spoon in a small bowl or blend in a food processor. Divide the yolk into four pieces and set aside.
2. 2 In a medium heat-proof bowl, mix together the ground pork, salty egg white, regular egg, soy sauce, sugar, salt, pepper and milk using your hands. The milk will make the texture smoother. Let stand for 15 minutes to marinate. In Chinese cooking, this is the best time to prepare the rest of the dishes for the meal and begin cooking rice.
3. 3 Take the pieces of salted egg yolk and push them into the pork. Smooth the top of the pork until it is flat and even. Arrange broccoli florets around the outer edge of the meat.
4. 4 Place the bowl in a steamer or in a large pot with a couple inches of water in it. Set over medium-low heat. Steam until the meat is browned throughout, about 30 minutes. Serve with rice. The yolk is the most coveted part of the dish. Ration it carefully! It is very salty, so it is best to eat the yolk a tid bit at a time with a larger bite of meat, mixed with a mouthful of rice.

By Melody Yeung

Ingredients

• ✓ egg
• green onion
• bean sprout
• soy sauce
• peanut oil
• mushroom
• cornstarch
• chicken broth
• beef broth

Instructions

1. 1 Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
2. 2 Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
3. 3 Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

By dakota kelly

Ingredients

• ✓ egg
• cornstarch
• white sugar
• garlic
• sweet rice flour
• salt
• green onion
• oyster sauce
• chicken thigh
• vegetable oil

Instructions

1. 1 Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

By CookWilliam

Ingredients

• ✓ egg
• cornstarch
• garlic salt
• chicken tender
• vegetable oil
• cider vinegar
• white sugar
• chicken broth
• ketchup
• soy sauce
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place beaten egg in a shallow bowl. Place cornstarch and garlic salt into a large resealable plastic bag.
3. 3 Dip chicken in beaten egg, allowing excess to drip off. Drop chicken into cornstarch mixture, seal the bag, and shake until well coated.
4. 4 Heat oil in a large skillet over medium heat. Cook chicken in hot oil, turning occasionally, until browned, about 5 minutes. Transfer chicken to a baking dish.
5. 5 Stir together vinegar, sugar, broth, ketchup, soy sauce, and salt in a medium bowl. Pour over chicken in the baking dish.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dawn Schultz

Ingredients

• ✓ egg
• wonton wrapper
• ground pork
• ginger root
• garlic
• green onion
• soy sauce
• sesame oil
• chinese cabbage

Instructions

1. 1 Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
2. 2 Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.
3. 3 Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.
4. 4 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ egg
• milk
• chicken breast
• potato starch
• all-purpose flour
• salt
• black pepper
• shichimi togarashi
• oil
• mayonnaise
• honey
• sweet chili sauce
• gochujang

Instructions

1. 1 Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
2. 2 Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
5. 5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6. 6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7. 7 Toss fried chicken with sauce to coat. Serve and enjoy!

By Diana71

Ingredients

• ✓ egg
• sesame oil
• onion
• green onion
• celery
• bean sprout
• cornstarch
• shrimp
• soy sauce
• salt

Instructions

1. 1 In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
2. 2 Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

By Sara

Ingredients

• ✓ egg
• bean sprout
• shrimp
• green onion
• garlic powder
• vegetable oil
• chicken broth
• cornstarch
• sugar
• cooking wine
• soy sauce

Instructions

1. 1 Mix bean sprouts, shrimp, eggs, green onions, and garlic powder together in a large bowl until well combined.
2. 2 Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more egg patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.
3. 3 Meanwhile, to make the sauce: Whisk chicken broth, cornstarch, sugar, cooking wine, and soy sauce together in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.
4. 4 Spoon sauce over egg patties.

By Karen

Ingredients

• ✓ egg
• pork loin
• soy sauce
• brandy
• sugar
• cornstarch
• salt
• canola oil
• tomato
• sugar
• green onion

Instructions

1. 1 Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
2. 2 Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
3. 3 Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

By Samantha Li

Ingredients

• ✓ egg
• cloud ear mushroom
• water
• pork fillet
• bamboo shoot
• white sugar
• sake
• soy sauce
• black rice vinegar
• chile paste
• sesame oil

Instructions

1. 1 Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
2. 2 Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
3. 3 Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
4. 4 Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.

By ZAYO

Ingredients

• ✓ egg
• rice
• sesame oil
• water
• vegetable oil
• salt
• black pepper
• pea
• carrot
• soy sauce
• sriracha sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to the manufacturer's instructions.
3. 3 Stir cooked rice, sesame oil, water, vegetable oil, salt, and pepper together in a large bowl until evenly combined. Transfer to a 7-inch round metal cake pan or an air fryer insert. Place the pan into the air fryer basket.
4. 4 Place the basket into the preheated air fryer and cook for 10 minutes, stirring halfway through. Pour beaten egg over rice and air-fry until egg is set, about 4 minutes.
5. 5 Add peas and carrots; stir to combine and break up egg. Air-fry for 2 more minutes.
6. 6 Meanwhile, whisk soy sauce and Sriracha together in a small bowl; set aside for serving.
7. 7 Divide fried rice between two serving bowls and pour sauce over top.

By Soup Loving Nicole

Ingredients

• ✓ egg
• sesame oil
• onion
• chicken
• soy sauce
• carrot
• celery
• red bell pepper
• pea pod
• green bell pepper
• white rice
• soy sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add onion and sauté until soft. Add cooked chicken and 2 tablespoons soy sauce; stir-fry for 5 to 6 minutes.
2. 2 Stir in carrots, celery, red bell pepper, pea pods, and green bell pepper; stir-fry for 5 minutes. Mix in cooked rice until thoroughly combined.
3. 3 Stir in scrambled eggs and 1/3 cup soy sauce; cook until heated through and serve hot.

By Sara

Ingredients

• ✓ egg
• ramen noodle
• soy sauce seasoning
• vegetable oil
• vegetable oil
• green onion
• carrot
• green pea
• red bell pepper
• sesame oil
• sesame oil
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a medium pot of water to a boil. Cook ramen noodles, reserving seasoning packets, in boiling water until softened, about 3 minutes. Drain noodles and set aside.
3. 3 Heat 1 tablespoon vegetable oil in a small skillet. Cook and stir beaten eggs in hot oil until scrambled and firm. Set aside.
4. 4 Heat 1 teaspoon vegetable oil in a large skillet or wok over medium heat. Add green onions into hot oil and stir fry until softened, 2 to 3 minutes. Remove green onions to a plate; set aside.
5. 5 Heat remaining 1 teaspoon vegetable oil in the same wok or skillet over medium heat. Add carrots, peas, and bell pepper separately; stir frying until softened, removing each to the plate with green onions when done.
6. 6 Combine 2 tablespoons sesame oil with remaining 1 tablespoon vegetable oil in the same skillet or a wok over medium heat. Stir fry cooked noodles in hot sesame-vegetable oil, tossing frequently, until golden, 3 to 5 minutes. Season with desired amounts of sesame oil, soy sauce, and reserved ramen seasoning packets; toss to coat.
7. 7 Stir in cooked vegetables, tossing frequently, until heated through, about 5 more minutes.
8. 8 Enjoy!

By Karen

Ingredients

• ✓ egg
• vegetable oil
• cornstarch
• chicken thigh
• vegetable oil
• red pepper
• sugar
• soy sauce
• rice wine
• rice vinegar
• cornstarch
• green onion

Instructions

1. 1 Heat 4 cups vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a bowl until smooth; whisk in ½ cup cornstarch until no lumps remain. Add chicken; toss until evenly coated in batter.
3. 3 Lower chicken carefully into the hot oil in batches; fry until pieces turn golden brown and begin to float, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
4. 4 Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add dried chiles; cook until color brightens, about 30 seconds. Add chicken; cook until turns a deep, golden brown, about 3 minutes.
5. 5 Whisk sugar, soy sauce, rice wine, rice wine vinegar, and 2 teaspoons cornstarch together in a small bowl. Stir into wok; boil until sauce thickens and is no longer cloudy, about 2 minutes. Garnish servings with green onions.

By joe harrington

Ingredients

• ✓ egg
• black tea leaf
• cinnamon stick
• star anise
• five-spice powder
• clove
• ginger root
• szechuan peppercorn
• licorice root
• mandarin orange peel
• rock sugar
• soy sauce
• soy sauce

Instructions

1. 1 Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.
2. 2 Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.

By jilloon

Ingredients

• ✓ egg
• white rice
• water
• sesame oil
• green onion
• ham
• pea
• pineapple chunk
• sugar
• salt
• white pepper
• garlic powder
• soy sauce

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
2. 2 Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.
3. 3 Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.

By LILFOODCRITIC

Ingredients

• ✓ egg
• lobster
• peanut oil
• garlic
• ground pork
• ginger root
• chicken broth
• cooking sherry
• soy sauce
• cornstarch
• brown sugar
• green onion

Instructions

1. 1 Rinse lobsters; hold bellies up. Stick a long skewer into small openings at bottom of the tails to drain any urine in the bodies. Crack the tails off; chop tails into small pieces and place in a bowl. Crack the claws in half; add to tails. Cut the body up (if you know how to eat a lobster); add to tails and claws.
2. 2 Heat ½ peanut oil in a deep heavy skillet over medium heat. Add crushed garlic; cook about 1 minute. Add lobster; cook until cooked through, 4 to 5 minutes. Transfer lobster and garlic to a plate; keep warm.
3. 3 Heat remaining ½ oil in the skillet. Add pork and minced ginger; cook until pork is no longer pink. Add chicken broth; bring to a boil, stirring constantly. Whisk sherry, soy sauce, cornstarch, and brown sugar together in a small bowl until well blended; stir into skillet. Cook until thick and becomes somewhat clear, 1 to 2 minutes.
4. 4 Stir in green onions; remove from heat. Drizzle in beaten eggs; stir until eggs are in little pieces. Return lobster to the skillet; cook over low heat to blend the flavors, about 3 minutes. Transfer to a serving dish; let stand, covered, before serving, about 3 minutes. Serve with steamed rice.

By ALISON419

Ingredients

• ✓ egg
• pork belly
• vegetable oil
• brown sugar
• soy sauce
• rice wine
• soy sauce
• scallion
• ginger
• star anise
• water
• vegetarian chicken substitute

Instructions

1. 1 Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
2. 2 Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
3. 3 Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
4. 4 Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
5. 5 Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

By Ray Sheen

Ingredients

• ✓ egg
• oil
• green bean
• mushroom
• green bell pepper
• carrot
• egg noodle
• water
• soy sauce
• doubanjiang
• oyster sauce
• soy sauce
• sesame oil
• spring onion

Instructions

1. 1 Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
2. 2 Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
4. 4 Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
5. 5 Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.

By pei

Ingredients

• ✓ egg
• ground pork
• cornstarch
• cilantro
• soy sauce
• white sugar
• garlic
• ginger
• water
• winter melon
• ginger
• salt
• sugar

Instructions

1. 1 Sprinkle pork with cornstarch, cilantro, soy sauce, sugar, garlic, and ginger. Mix eggs into pork until completely incorporated and the mixture becomes sticky.
2. 2 Combine water, winter melon, ginger, salt, and sugar in a large saucepan. Bring to a boil over high heat, then reduce heat to medium, and simmer for 5 minutes. Meanwhile, form 1 teaspoon-sized meatballs out of the pork mixture. Gently drop meatballs into simmering soup; simmer 8 to 10 minutes more until meatballs have cooked.

By mal

Ingredients

• ✓ egg
• vegetable oil
• cornstarch
• cornstarch
• chicken thigh
• white sugar
• white vinegar
• rice vinegar
• sherry
• soy sauce
• garlic
• vegetable oil
• red chile pepper
• ginger

Instructions

1. 1 Cook chicken: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a large bowl until smooth. Mix in 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Stir in chicken pieces until evenly coated.
3. 3 Drop battered chicken pieces into hot oil, one by one. Cook until chicken is golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
4. 4 Make sauce: Combine sugar, vinegars, sherry, soy sauce, and garlic in a small saucepan; bring to a boil. Cook and stir over medium-high heat until sugar is dissolved and sauce has thickened to the consistency of light pancake syrup, about 3 minutes. Remove from heat and keep sauce warm.
5. 5 Heat oil in a wok or large skillet over medium-high heat. Cook and stir chiles and ginger in hot oil until ginger begins to brown, about 30 seconds. Use a slotted spoon to remove chiles and ginger to warm sauce; stir until combined.
6. 6 Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.

By Deb K

Ingredients

• ✓ egg
• chicken thigh
• garlic
• soy sauce
• ginger
• five-spice powder
• white pepper
• salt
• rice vinegar
• cayenne pepper
• tempura batter mix
• peanut oil
• thai basil
• green onion

Instructions

1. 1 Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
3. 3 Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
4. 4 Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
5. 5 Transfer chicken to a platter and garnish with basil leaves and green onions.

By brandon

Ingredients

• ✓ egg
• spring onion
• ginger
• rice wine
• soy sauce
• garlic
• white sugar
• salt
• white pepper
• chicken breast
• sweet potato starch
• sweet potato starch
• vegetable oil
• lettuce
• salt
• white pepper

Instructions

1. 1 Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
2. 2 Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
3. 3 Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
4. 4 Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.

By Bing

Ingredients

• ✓ egg
• shiitake mushroom
• cloud ear mushroom
• silken tofu
• bamboo shoot
• vinegar
• white pepper
• chicken stock
• ham
• soy sauce
• shaoxing wine
• salt
• corn flour
• water
• sesame oil

Instructions

1. 1 Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
2. 2 Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
3. 3 Mix vinegar and white pepper together in a bowl.
4. 4 Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
5. 5 Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
6. 6 Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

By Chelsea

Ingredients

• ✓ egg
• soy sauce
• rice vinegar
• chive
• sesame seed
• chile-garlic sauce
• ground pork
• garlic
• chive
• soy sauce
• sesame oil
• ginger
• dumpling wrapper
• vegetable oil

Instructions

1. 1 To make the dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile-garlic sauce in a small bowl. Set aside.
2. 2 To make the dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined.
3. 3 Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of filling in the middle.
4. 4 Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings.
5. 5 Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.
6. 6 Pour in 1 cup of water; cover and cook until dumplings are tender and pork is cooked through, about 5 minutes.
7. 7 Repeat to cook remaining dumplings, adding more oil and water for each batch.
8. 8 Serve dumplings with dipping sauce.

By Allrecipes

Ingredients

• ✓ egg
• pork loin
• rice wine
• salt
• monosodium glutamate
• chicken stock
• cornstarch
• white sugar
• vinegar
• soy sauce
• vegetable oil
• garlic
• ginger
• spring onion

Instructions

1. 1 Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
2. 2 Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
3. 3 Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
4. 4 Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
5. 5 Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
6. 6 Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
7. 7 Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

By Chelsea