China Kitchen offers authentic Chinese cuisine in an informal yet business casual dining atmosphere, and guests may dine in or take out, plus take advantage of delivery services provided by this establishment.
Sweet and Sour Pork, a beloved classic in western China, features deep-fried pork with a mixture of ketchup, sugar, white vinegar, onions, pineapple, and green peppers to produce a tangy and sweet side dish that makes an unforgettable dining experience.
Kung Pao Chicken
Kung Pao Chicken is an iconic Chinese dish with tender chicken cubes seasoned with chili peppers and peanuts and an irresistibly flavorful sauce. Originating in Sichuan Province, its popularity has since spread around the globe as its primary ingredients remain unchanged across different regions. Some names vary slightly between locales, but their essential components remain the same.
Chicken (usually boneless skinless breasts or thighs), sesame oil, garlic, ginger, Shaoxing wine, sugar, light and dark soy sauces (light and dark), water, corn starch, and toasted peanuts make up this classic Chinese dish. Marinating time should last between 20-30 minutes; high-quality sesame oil should also be used.
This sauce features light and dark soy sauces, black rice vinegar, Shaoxing wine, brown sugar, cornstarch, water, fresh toasted Sichuan peppercorns for that familiar numbing spicy kick, brown sugar, cornstarch, and water. Leftovers may be stored in airtight containers in the refrigerator for up to three days or frozen for up to two months.
Mapo Tofu, a classic dish from China’s Sichuan province, is an irresistibly delicious stir fry of soft tofu in a zesty red sauce with ground pork and is easy to prepare at home using ingredients easily found at Chinese/Asian markets or online.
Sichuan cuisine’s main component lies in its fragrant aromatics (scallions, garlic, and ginger) as well as in doubanjiang’s umami flavors – an aromatic fermented mixture of broad beans and soybeans that’s widely considered the soul of Sichuan cooking. Look for Pixian-branded broad bean paste for an authentic version.
Sichuan peppercorns, known for their conventional spicy heat and mala – an invigorating numbing spice characteristic of Sichuan food – are another essential ingredient. Toasting and grinding whole peppercorns produces fresher flavors than purchasing pre-ground Sichuan pepper powder. Finally, cornstarch is added to thicken the cooking liquid; when the sauce thickens sufficiently to coat your spatula, remove from heat immediately with ground Sichuan pepper and chopped scallions added, and enjoy your culinary masterpiece served hot alongside plain steamed rice!
Sweet and Sour Pork
Sweet and Sour Pork is an iconic Chinese stir fry dish, beloved for its sweet-savory-crunchy combination and easy to prepare from scratch. It is a delicious alternative to takeout and more nutritious, too!
This Chinese recipe utilizes centuries-old techniques that have made Chinese cuisine so famous, including double dredging and frying for extra crispy pork, using cornflour instead of flour, tenderizing economical cuts of pork tenderloin with baking soda to mimic expensive and juicy chops, and creating an irresistibly sweet sauce.
Sweet and Sour Pork is delicious when served over white or brown rice with side vegetables such as Air Fryer Broccoli or Roasted Carrots. Additionally, this dish makes an excellent meal prep recipe as it lasts 3-4 days in the fridge before it needs reheating in the microwave; alternatively, you could freeze this dish and defrost overnight before reheating it in a microwave oven! You could even freeze this meal and use it later.
Broccoli with Garlic Sauce
Broccoli with Garlic Sauce is an authentic Chinese vegetable dish that pairs perfectly with rice or noodles. This simple and quick recipe makes healthier takeout choices possible and takes only minutes to create! Plus, its gluten-free, vegan status adds bold flavors!
This effortless garlic sauce features Bragg’s liquid aminos, maple syrup, and ginger to create a robust yet delicate combination of sweet and sour flavors – the ideal combination to coat broccoli. Once finished, serve it hot to your dinner guests or family! This simple side dish will surely impress.
When purchasing Chinese broccoli, be sure it is fresh without bruises or soggy spots and should have an emerald green hue. If you can’t find Chinese broccoli, you could substitute regular, bok choy, or even Broccolini (cauliflower).
Before being cooked, this dish must first be blanched, which involves briefly submerging it in boiling water before immediately transferring it to an ice bath to stop the cooking process and maintain its crisp texture. This method is often employed when creating bok choy or gai lan dishes.
Peking duck is a Beijing classic and an iconic Chinese comfort food, known for its deep-fried skin that crackles and crunches as you take a bite, while its moist and tender meat (more of an afterthought, really) provides moisture. Typically served wrapped up with thick Mandarin pancakes and scallions, cucumber, hoisin, or plum sauce* for extra sweetness.
Roasting and carving Peking duck requires several steps. First, the duck must be scalded to close its pores and facilitate drying and crisping, followed by seasoning it with cinnamon, nutmeg, and white pepper spices for optimal drying and crispiness. Afterward, it is left hanging until dry enough to consume in hours or overnight in cool areas.
Even though Peking duck is a complex process, most restaurants can offer it. However, it may be too impractical at home for cooks to roast a duck in their oven. To make the process more accessible for home chefs and home chefs alike, this recipe uses a simpler spice rub and shortcuts to achieve its distinctive crispy skin. Furthermore, this version uses store-bought sweet bean sauce rather than the more authentic homemade variety.