Chinese Meat Recipes

Chinese meat recipes are many & varied, encompassing Pork, Chicken, Beef, Duck, Fish etc. Pretty much anything that moves is a candidates for the dinner table.

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Fish Balls - Chinese meat recipes

Fish Balls

Yield: 1 Servings


  • 2 c Potatoes; chopped fine
  • 1 c Cod; flaked
  • 1 tb Butter
  • Pepper to taste
  • 1 Egg, beaten
  • Plenty of lard; smoking hot
  • Fried Bacon; optional


Cook fish and potatoes till tender. Mash very thoroughly until every lump is gone. Add butter, pepper and egg and beat till the whole is light and creamy. Take up, a little at a time, with a spoon dipped in hot fat (prevents sticking) and drop into hot lard. Cook til golden brown. If the lard is the right heat this will not take more than a minute. Drain well and serve with crispy fried bacon. (Or without it).

Rice Dumplings- Chinese meat recipes

Zongzi (Rice Dumplings in Bamboo Leaves)

Makes 20 dumplings


  • 20 strings (for binding the zong zi packaging)
  • 40 large bamboo leaves
  • 1 kg of Glutinous Rice
  • 2 kg of tender, fatty pork, sliced into 1 inch cubes
  • 10 Salted Duck’s Egg yolk
  • 40 Small Dried Black Mushrooms
  • 20 Dried Chestnuts
  • 10 Cloves of Scallions cut up
  • 1/2 kg of Dried Radish cut up very finely
  • 5 Cloves of Garlic
  • 100 g small Dried Shrimp.
  • 200 g Shelled Peanuts (with skins)
  • Cooking oil
  • Fine Ground Black Pepper
  • Star Anise


  1. Soak the rice for three hours.
  2. Boil peanuts until tender (30 – 1 hour).
  3. Stew the meat and the chestnuts together for 30 minutes to 1 hour with with 1/2 a up of soy sauce, 1/2 a cup of rice wine, a teaspoon each of fine ground pepper, sugar and star anise.
  4. Soak mushrooms until soft (hot water will speed the process); remove the stalks. Stir-fry with a little soup from the meat stew; add small amounts of soy sauce, sugar,
  5. Dried Radish: Chop up finely and stir-fry with some sugar and garlic.
  6. Shrimp: Stir-fry for a couple of minutes
  7. Scallions: Chop up finely, stir-fry until fragrant.
  8. In a large wok, mix in with rice in the wok to flavour with soup meat stew soup. Add the peanuts. Then the shrimp.
  9. Cut the dried duck egg yokes into halves.
  10. Bamboo leaves: Wash in hot water to tenderise the leaves (so they don’t break), before washing thoroughly in cold water.
  11. Wet the strings to make them more pliable.
  12. Wrapping the zong zi: Hang the set of strings.
  13. “Fold the leaves flat at the leafstalk to make a sheet.”
  14. “Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction.”
  15. The dumplings should be pyramid shaped with sharp edges and pointed ends. It takes some practice to get nice looking ones.
  16. They are tied up just like shoes laces with a double knot which makes them easy to open.

*Steam for 1 hour, unwrap and serve.

Notes: Zong zi are eaten plain or with any kind of sauce you chose. A popular Chinese meat recipes in southern Taiwan, people tend to boil the dumplings rather than steam them.

(Looking for poultry? Chinese chicken recipes – or pork? Chinese pork recipes)


Ngohiong Chinese Meat Recipes


  • 1 kl labong ng niyog stripped
  • 1/2 kl singkamas stripped
  • 3 tbsp ngohiong powder
  • 2 tbsp 5 spice powder
  • 1/2 kl ground pork

Season to taste with salt, pepper, msg, and soy sauce

Batter after wrapping with lumpia wrapper

  • 2 cups cornstarch
  • paprika/white pepper 5 tbsp
  • 700 grms water

Here is another Chinese meat recipes, this time for the sauce:

Lorbak Sauce:

  • 2 tbsp dark soy sauce
  • 2 tbsp castor sugar
  • 1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun
  • 1/8 tsp salt
  • 4-5 tbsp water
  • 1/2 tsp corn flour or tapioca flour
  • 1 egg white, lightly beaten

Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use.

Here is another clarification on the subject:

By Pepe on Tuesday, October 10, 2000 – 01:25 am:

I just cooked some adobo pork spare ribs. Super sarap talaga. I experimented a little bit by putting a little bit of five spice powder with the usual adobo TSB ingredients (toyo, suka at bawang). Sarap din ang labas. Don’t put a lot though. Just sprinkle some 5 spice powder. It’s quite overpowering if you put too much of this powder. (5 spice powder is Ngo-Hiong in Chinese).

How To Make Five-Spice Powder:

Five-spice powder encompasses all five flavors – sweet, sour, bitter, pungent, and salty. Source: Raphael Meyer, American Kashrus Services.

  1. In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).
  2. Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.
  3. Strain the blended seasonings.
  4. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
  5. Grind the seasonings until very fine.
  6. Store in an airtight container.


Use five-spice powder sparingly, as it can be quite pungent. If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise).

What You Need:

  1. Spices
  2. Skillet
  3. Blender or a Spice Mill
  4. Airtight Container

Chinese meat recipe - Golden Meat Coins

Golden Meat-Filled Coins

by Martin Yan
Talk about a quick way to make some dough! Round, golden and full of flavor, these pan-fried dumplings with a rich meat filling symbolize wholeness and good fortune – always a consideration in Chinese cuisine.


  • 2-1/4 cups all-purpose flour
  • 1/2 cup boiling water
  • 1/3 cup cold water


  • 1/2 pound lean ground chicken, beef, or pork
  • 3 tablespoons chopped green onions
  • 1 tablespoon minced ginger
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster flavored sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 4 tablespoons cooking oil


1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork. Gradually stir in cold water, mixing until dough holds together. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.

2. Combine filling ingredients in a bowl; mix well.

3. On a lightly floured board, roll dough into a cylinder, then cut into 18 portions. To make each coin, roll a portion of dough into a 3-1/2-inch circle about 1/2-inch thick; keep remaining dough covered to prevent drying.

4. Place a rounded tablespoon of filling in center of dough. Gather edges of dough around filling; pinch to seal. Roll filled dough into a ball; flatten with the palm of your hand until 1/2-inch thick.

5. Place a wide frying pan over medium heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add coins, half at a time, and cook until golden brown on both sides, 3 to 4 minutes on each side.

Makes 18


Lo Mein

Although this is for beef lo mein, just substitute chicken or shrimp. This is from the Chinese Village Cookbook by Rhoda Yee. It is great, and kids love it this Chinese meat receipe!


  • 1/2 lb egg noodles (I use the 12 oz package)
  • 1/2 lb flank steak
  • 1 tsp. cornstarch
  • 1 tbsp light soy sauce
  • 1 tsp. sherry
  • 1 clove garlic, crushed

    Sauce Mixture

  • 1 tbsp cornstarch
  • 1 c. chicken stock
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 stalk green onion,diced
  • 2 tbsp. oil


Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Slice beef into 1/8-inch strips across the grain. Marinate for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready.

Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown. Discard. Add beef and salt stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles.

Sweet And Sour Prawns


  • 1 lb fresh peeled prawns
  • 2 tblsp tomato ketchup
  • 1 tblsp sambal oelek (meshed hot chilies)
  • pinch of MSG (monosodium glutamate) (OPTIONAL)
  • 1 tblsp sugar
  • 1 1/2 rice wine
  • 1 tblsp cornstarch stirred in 2 tblsp water
  • 1 clove garlic
  • 1 1/2 tblsp fresh ginger
  • 3 oz scallions


  • 1 egg white
  • 3 tblsp cornstarch
  • 1/2 tsp salt
  • 3 tblsp water
  • 5 tblsp oil


Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil.

Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely.

Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly.

Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.


Fried Shellfish

Friend Shellfish - China recipe



  • 1 lb shellfish


  • 12 oz flour
  • 1 egg
  • 2 tblsp baking powder
  • 3 1/2 tblsp cornstarch
  • 1 tsp salt
  • 1 cup water
  • flour to dust
  • oil to fry and for the dough


  1. Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes.
  2. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil.
  3. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown.
  4. Let cool 5 minutes.
  5. Now fry again in hot oil until the pieces are golden brown.


Further Ingredients

  • 5 oz soaked chinese mushrooms
  • 7 oz bamboo shoots
  • 4 oz scallions
  • 4 cloves garlic
  • oil for frying
  • 4 tblsp soy sauce
  • 3 tblsp sugar
  • 2 tsp pepper
  • 3 tsp salt
  • 4 tblsp rice wine (or white wine)
  • pinch of MSG
  • 1/2 litre chicken broth or water
  • 2 tblsp + 2 tsp cornstarch, stirred in 180 ml water
  • 4 tsp sesame oil


  1. Cut mushrooms and bamboo shoot in equally thick slices.
  2. Cut scallion in 1 inch long slices.
  3. Peel and chop garlic finely.
  4. Heat pan, put a little oil in it and stir-fry vegetables.
  5. Take out of the pan.
  6. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds.
  7. Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth.
  8. Add cornstarch water mixture.
  9. Add vegetables and fish and boil shortly.
  10. Season to taste with sesame oil.

Stewed Lamb & Orange - Meat Recipe, China

Stewed Lamb With Orange


  • 2 lb lean lamb or mutton
  • 1 tblsp soy sauce
  • 1 tblsp sherry
  • 1 tsp ground ginger
  • 2 tblsp finely grated orange rind
  • 1 tsp salt
  • 1 litre stock or water
  • 1 tblsp cornstarch


  1. Wipe the meat, then cut into 1/2 inch cubes.
  2. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well.
  3. Put the lamb into a pan with the flavourings and water.
  4. Bring to the boil, remove the scum, cover and simmer for 2 hours.
  5. Mix the cornstarch to a smooth paste with a little cold water and add to the pan.
  6. Bring back to the boil, stirring until slightly thickened.

Pineapple Fish

Pineapple Fish Recipe



  • 1 lb fish


  • 12 oz flour
  • 1 egg
  • 2 tblsp baking powder
  • 3 1/2 tblsp cornstarch
  • 1 tsp salt
  • 1 cup water
  • flour to dust
  • oil to fry and for the dough


  1. Mix together flour, egg, baking powder, cornstarch and 1 cup water.
  2. Let stand 10 minutes.
  3. Add 10 tblsp oil and let stand another 20 minutes.
  4. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil.
  5. Turn fish very cautiously when the color starts to change.
  6. Remove fish pieces when slightly brown. Let cool 5 minutes.
  7. Now fry again in hot oil until the pieces are golden brown.


Further Ingredients

  • 7 oz canned pineapple pieces
  • 3/4 cup syrup from canned pineapple
  • 1 tblsp cornstarch
  • 2 tblsp vinegar
  • 1 tblsp soy sauce
  • 2 tblsp sugar
  • green tops of 2 scallions


Place ingredients in a saucepan and bring to the boil, stirring constantly. Add the fish pieces and simmer, covered, for 5 minutes

Duck With Almonds

Duck & Almonds - Chinese Meats RecipeIngredients

  • 1 lb duck meat
  • 2 tblsp oil
  • 1 tsp salt
  • 2 tblsp soy sauce
  • 2 sticks celery
  • 2 oz fresh mushrooms
  • 4 oz frozen peas
  • 1 cups stock
  • 2 tsp cornstarch
  • 3 oz split, toasted almonds


  1. Cut the duck meat into paper thin slices.
  2. Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender.
  3. Add the soy sauce and mix well.
  4. Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute.
  5. Add the stock, bring to the boil and simmer for 5 minutes.
  6. Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.
  7. Add the almonds and serve.Spiced Whole Lamb - Chinese Recipes

Spiced Whole Lamb


  • 3 lb leg or shoulder of lamb
  • 1 tsp salt
  • 1 tblsp sherry
  • 2 cloves garlic, crushed
  • 1 oz fresh ginger, shredded or 1 tsp ground ginger
  • 1/3 cup oil
  • 1 litre stock
  • 1 tblsp cornstarch


  1. Wipe the meat and rub salt into the skin.
  2. Put in a pan with cold water to cover, bring to the boil, remove the scum, cover and simmer for 20 minutes.
  3. Drain off the liquid.
  4. Mix the soy sauce and the sherry with the garlic and ginger and rub into the lamb, leave for 10 minutes.
  5. Heat the oil and fry the lamb for about 15 minutes, turning it to brown all over.
  6. Add the stock, bring to the boil and simmer for 2 1/2 hours.
  7. Mix the cornstarch to a smooth paste with a little cold water.
  8. Lift the lamb on to a hot dish; keep hot.
  9. Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened.

Pour over the lamb.

Scallops & Peppers- Chinese Meat Recipes

Scallops With Peppers



  • 1 lb scallops
  • 3 red peppers
  • 1 tblsp oil
  • 1 tsp salt
  • 1 oz fresh ginger
  • 2 tblsp oil
  • pinch of brown sugar
  • 2 tsp sherry
  • 1 tsp cornstarch
  • 2 tsp soy sauce


  1. Core the peppers and cut into thin rings.
  2. Fry in the oil and salt for 1 minute.
  3. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes.
  4. Drain.
  5. Chop the ginger finely, fry both scallops and ginger in oil for 1 minute.
  6. Add the sugar and sherry.
  7. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan.
  8. Heat gently, stirring until slightly thickend.
  9. Add the peppers and cook for 1 minute

Tangerine Peel Beef - Chinese Recipes

Tangerine Peel Beef

by Martin Yan
A lighter; home-style version of the Sichuanese restaurant favorite, in which the beef is usually deep-fried and glazed with a thick sauce. I’ve turned it into a stir-fry with a light, sweet sauce that’s every bit as tasty as the original.



  • 2 pieces (each about 1-l/2-inches square) dried tangerine peel


  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 3/4 pound flank steak, thinly sliced


  • 1/3 cup orange juice
  • 2 tablespoons rice wine or dry sherry
  • 1 tablespoon soy sauce
  • l/2 teaspoon chili garlic sauce
  • 2 teaspoons sugar
  • l-l/2 teaspoons cornstarch
  • 2-1/2 tablespoons cooking oil
  • 6 small dried red chiles
  • 1 small onion, cut into 1-inch pieces
  • Orange slices for garnish


1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl.

2. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until barely pink, about 2 minutes. Remove the beef and chiles from the wok.

4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add tangerine peel and onion; stir-fry for 1 minute. Add sauce and cook, Stirring, until sauce boils and thickens.

5. Return beef and chiles to wok and cook until heated through. Remove to a serving plate and garnish with orange slices.

Makes 4 servings

Pot Stickers (Vegie Style)

Pot- stickers - Chinese Recipes Ed note..The best damn pot stickers i ever ate!


  • 1 C whole wheat pastry flour
  • 1 C unbleached white flour
  • 1/2 C plus 1 T warm water
  • 1/3 C cooking sherry
  • 1/2 C minced onion
  • 1/2 C thinly sliced green cabbage
  • 2 cloves garlic, minced
  • 1 T freshly grated ginger root
  • 1/2 C minced celery
  • 3 T minced green onion 3 T minced cilantro
  • 5 large mushrooms, coarsely chopped
  • 2 T low sodium soy sauce
  • 1-1/2 tsp salt or herbal salt substitute


  1. In large bowl, combine flours and water.
  2. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough.
  3. Cover dough tightly with plastic wrap and let rest for 20 minutes.
  4. Heat sherry in wok over medium heat.
  5. Stir-fry onion and cabbage until limp.
  6. Add remaining pot sticker ingredients.
  7. Cook, stirring for 2 minutes.
  8. Remove mixture from heat and place in colander to drain excess moisture.
  9. Divide dough into 24 small balls.
  10. On a lightly floured board, flatten each ball of dough into a 3-4 inch circle.
  11. Fill each circle with about 1 T filling.
  12. Fold circle into half moon shape; pinch edges to seal.
  13. Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable cooking spray.
  14. Set over medium heat. When hot, add pot stickers, seam side up, flattening slightly on the bottom. When the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
  15. Cover and steam for 20 minutes.

Makes 24 pot stickers.

Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber

***NOTE: I usually use pot sticker “skins” found in the produce section of my local supermarket – this is probably not as healthy as the way outlined above, as I’m sure they are made with all white flour, and I don’t know the fat content, but it does save time, and they do an adequate job of holding the filling. Also, you can freeze the “raw” pot stickers in a single layer on a cookie sheet, and when solidly frozen, transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or you will end up with pot stickers en masse (trust me). To cook, just plop the frozen pot stickers in a pan and proceed as usual.
kwvegan vegan

More Potstickers With Lots Of Sauces

Dumpling Skins (jiao zi pi)

The texture of these fresh pasta products is positively silky in comparison to the commercially prepared kind. Making them by hand is a very time-consuming process, but the result is certainly worth the effort. Commercial dumpling skins (gyoza) will work just fine.

Fifty skins

  • 2.5 cups all-purpose flour
  • 1.25 cups boiling water


1. Place the flour in a mixing bowl and add the boiling water. With a wooden spoon, mix the ingredients to a rough ball. If the dough is too hot to handle, let it cool a bit; then turn it out onto a lightly floured surface and need for about 5 minutes, until it is smooth and elastic. If the dough is too sticky, need a few tablespoons of flour into it. Cover the dough and let it rest for 25 minutes.

2. Cut the dough in two and form each half into a long snakelike roll about 1 inch in diameter. Cut each half into 25 pieces. with a cut edge down, press each into a circle. Using a small rolling pin or a tortilla press that has been lightly floured, roll out each piece into a 3-inch circle. Cover the circles with a cloth or towel to prevent drying.


Pan Fried Dumplings Guo Tie

Literally translated, guo tie means “pot stickers,” and anyone who has not used a well-seasoned pan to cook these dumplings will understand the appropriateness of this title; the dumplings often refuse to dislogde themselves from the pan.

25 dumplings


  • 3.5 Tbs peanut oil
  • 5 meat dumpling from above
  • 1 cup boiling water


Heat a large wok or well-seasoned skillet until very hot. Add three tablespoons of oil and and heat until hot. Place the dumplings in the pan, pleated side up. Fry the dumplings over medium heat until their bottoms are a deep golden brown. Add the boiling water to the pan and cover. Reduce the heat to low and cook for about 10 minutes. Uncover, and pour out the water. Lightly rinse the dumplings for 5 seconds under hot running water to remove excess starch*. Drain. Place the pan containing the dumplings over medium-high heat. Drizzle 1/2 Tbs of oil around the dumplings and fry until the bottoms are again crisp (about 2 minutes). Loosen any dumplings that seem to be stuck to the bottom.

* I have only had to rinse when I have made the skins myself. Most of this came from the book Nina Simonds, “Classic Chinese Cuisine”, Houghton Mifflin Company, Boston, 1982. It is an excellent Chinese cookbook. The recipes are straight forward and typically pretty easy. It contains nice (often wordy and sometimes slightly dated) descriptions and historical notes.

Another spicy dipping sauce that actually comes from another recipe in the book, spicy steamed eggplant. The sauce is supposed to be poured over the steamed eggplant. We like it but love the sauce for just about everything.

  • 1/4 cup soy sauce
  • 1T rice wine
  • 1T rice wine vinegar
  • 2t sugar
  • 1T minced scallion
  • 1.5T minced garlic
  • 2T sesame oil
  • 2t chili oil or chili paste

These potsticker recipes should keep you busy!

  Seafood Basket - Chinese Meat Recipes

Seafood In Orange Basket

by Martin Yan
Seafood steamed in fresh orange cups with a little orange liqueur takes on a wonderfully perfumed flavor. Present these little “baskets” right in the steamer basket, then serve them on individual plates as an elegant first course.



  • 1/4 pound each crabmeat, sea scallops, and firm white fish fillet Marinade
  • 2 tablespoons oyster flavored sauce
  • 2 teaspoons cornstarch
  • 4 navel oranges
  • 2 teaspoons Grand Marnier
  • 1/2 cup diced cantaloupe
  • 1/3 cup diced water chestnuts
  • 1/4 cup frozen peas, thawed
  • 1 tablespoon chopped crystallized ginger
  • 3 tablespoons plum sauce
  • 1/2 teaspoon sugar


1. Cut crabmeat into 1/2-inch pieces. Combine marinade ingredients in a bowl. Add crabmeat, sea scallops, and fish fillet and stir to coat. Let stand for 10 minutes.

2. Prepare orange baskets: Remove a thin slice from bottom of each orange so it stands upright. Cut off top 1/3. With a small knife, score flesh into quarters, then remove flesh without tearing shell; reserve flesh. If you wish, notch the top of orange basket. Drizzle 1/2 teaspoon Grand Marnier in each basket.

3. Squeeze orange flesh to make 1/3 cup orange juice. Remove to a bowl. Add crabmeat and remaining ingredients; mix well. Spoon mixture into orange baskets. Place baskets in a heat-proof glass pie dish.

4. Prepare a wok for steaming. Cover and steam orange baskets over high heat for 20 minutes.

Makes 4 servings

Chinese Sizzling Rice


  • 3 ounces baby shrimp
  • 3 ounces boneless chicken, diced
  • 1 egg
  • 4 tablespoons cornstarch
  • 4 cups vegetable oil
  • 3 cups chicken broth
  • 1 ounce mushrooms, chopped
  • 2 tablespoons diced water chestnuts
  • 2 tablespoons diced bamboo shoots
  • 1/3 cup green beans, trimmed, cut
  • 1/2 teaspoon salt
  • 1 tablespoon sherry
    2/3 cup uncooked rice


Mix together the shrimp, chicken, egg, and cornstarch.

Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.

Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.

Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

More Chinese Meat Recipes here: