8 Essential Chinese Recipes for Every Home Cook

 8 Essential Chinese Recipes for Every Home Cook

Are you ready to bring authentic Chinese flavors to your kitchen? Whether you’re a beginner or an experienced cook, these eight classic recipes will help you master the essentials of Chinese cuisine. Each dish comes with detailed, step-by-step instructions and precise measurements, making it easy to recreate your favorite restaurant meals right at home. Let’s get cooking!

Chinese Fried Rice – Classic Recipe and Method

Chinese fried rice is a beloved dish known for its savory flavor, fluffy texture, and adaptability. It’s quick to make and perfect for using up leftover rice and vegetables. Here’s a detailed, authentic recipe with precise measurements and step-by-step instructions.

Ingredients (Serves 4)

• 3/4 cup finely chopped onion

• 2 1/2 tablespoons oil (vegetable or peanut)

• 1 egg, lightly beaten (use more if you like)

• 3 drops soy sauce

• 3 drops sesame oil

• 8 ounces cooked lean boneless pork or chicken, chopped

• 1/2 cup finely chopped carrot

• 1/2 cup frozen peas, thawed

• 4 cups cold cooked rice, grains separated (preferably medium or long grain)

• 4 green onions, chopped

• 2 cups bean sprouts

• 2 tablespoons light soy sauce (add more to taste)

Instructions

• Prepare Ingredients:

• Have all ingredients chopped and ready before you start cooking. Use cold, day-old rice for best results—this keeps the grains separate and prevents sogginess.

• Cook Onion:

• Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add chopped onions and stir-fry until golden brown, about 8–10 minutes. Remove onions from the wok and set aside.

• Scramble Egg:

• Mix the egg with 3 drops of soy sauce and 3 drops of sesame oil. Add 1/2 tablespoon oil to the wok, swirl to coat, and pour in the egg mixture. Swirl the egg until it sets, then flip and cook the other side briefly. Remove and chop into small pieces.

• Stir-Fry Meat and Veggies:

• Add 1 tablespoon oil to the wok. Add the cooked meat, carrots, peas, and cooked onion. Stir-fry for 2 minutes.

• Add Rice and Other Ingredients:

• Add the rice, green onions, and bean sprouts. Toss to mix well and stir-fry for 3 minutes, breaking up any clumps.

• Season and Finish:

• Add 2 tablespoons light soy sauce and the chopped egg to the rice mixture. Fold in and stir-fry for 1 more minute, ensuring everything is well combined. Taste and adjust seasoning if needed.

• Serve:

• Serve hot, with extra soy sauce on the side if desired.

Tips for Perfect Fried Rice

• Use rice that’s been cooked and chilled—day-old rice is best for the right texture.

• Keep the heat high and stir quickly to avoid sticking and to keep the rice fluffy.

• Customize with your favorite proteins (shrimp, beef, tofu) or vegetables.

2. Kung Pao Chicken – Authentic Chinese Recipe

Kung Pao Chicken (宫保鸡丁) is a classic Sichuan dish featuring tender chicken, peanuts, and dried red chilies in a savory, tangy, and mildly spicy sauce. The authentic version balances sweet, sour, and spicy flavors, and is quick to prepare at home.

Ingredients

For the Chicken & Marinade:

• 1½ lbs (680g) boneless, skinless chicken breast or thighs, cut into ¾-inch cubes

• 1 tbsp light soy sauce

• 1½ tbsp Chinese cooking wine (Shaoxing wine) or dry sherry

• 3 tsp cornstarch

• ½ tsp sesame oil

• ¼–½ tsp salt

For the Sauce:

• 2 tbsp dark soy sauce

• 2 tbsp Chinese black vinegar (or rice wine vinegar)

• 3 tbsp sugar

• 2 tbsp water

• ⅛–¼ tsp white pepper

For the Stir-Fry:

• 2 tbsp peanut oil (or other neutral oil)

• 1½ tbsp garlic, finely chopped

• 1 tsp ginger, grated

• 5–15 dried red Chinese chilies, halved and seeds removed (adjust to taste)

• ½ tsp Sichuan peppercorns, crushed (optional but authentic)

• 1 cup celery, sliced thin (optional, for extra crunch)

• 5 green onions, cut into 1-inch slices (white and green parts separated)

• ½–1 cup roasted unsalted peanuts

Instructions

Marinate the Chicken:

• Combine chicken cubes with light soy sauce, Shaoxing wine, cornstarch, sesame oil, and salt. Toss well and let marinate for 15–30 minutes.

• Make the Sauce:

• In a small bowl, mix dark soy sauce, black vinegar, sugar, water, and white pepper until the sugar dissolves.

• Prepare Aromatics:

• Chop garlic, ginger, green onions, and celery. Halve and deseed the dried chilies.

Stir-Fry:

• Heat a wok or large skillet over medium-high heat. Add peanut oil.

• Add garlic, ginger, dried chilies, and Sichuan peppercorns. Stir-fry for 30–45 seconds until fragrant but not burnt.

• Add marinated chicken. Stir-fry until mostly cooked through, about 3–4 minutes.

• Add celery (if using) and the white parts of the green onions. Stir-fry for another minute.

• Pour in the prepared sauce. Stir well and let simmer for 1–2 minutes until sauce thickens and coats the chicken.

• Add peanuts and green parts of the green onions. Toss briefly to combine.

Serve:

Serve immediately with steamed rice.

Tips

• Adjust the number of chilies and Sichuan peppercorns to your preferred spice level.

• Chicken thighs yield a juicier result; breast works well for a leaner dish.

• For extra tang, add a splash more vinegar at the end to taste.

3. Chinese Vegetable Stir-Fry – Classic Recipe

This Chinese vegetable stir-fry is quick, vibrant, and packed with flavor, featuring a mix of broccoli, shiitake mushrooms, and red bell peppers in a gingery, garlicky brown sauce. Perfect as a healthy side or vegetarian main, this dish comes together in under 30 minutes and is easy to customize with your favorite vegetables.

Ingredients

• ⅓ cup soy sauce

• 3 tablespoons water

• 2 tablespoons dry sherry or Chinese rice wine

• 1 teaspoon toasted sesame oil

• 2 teaspoons sugar

• 1 tablespoon cornstarch

• ¼ teaspoon red pepper flakes

• ¼ teaspoon dry mustard

• 2 tablespoons vegetable oil

• 1 pound broccoli, cut into 1-inch florets

• 7 ounces shiitake mushrooms, stems removed and thinly sliced

• 1 red bell pepper, thinly sliced

• 3 garlic cloves, finely chopped

• 3 scallions, thinly sliced (white/light green and dark green parts separated)

• 1 tablespoon grated fresh ginger

Instructions

Prepare the Sauce:

• In a small bowl, whisk together soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes, and dry mustard. Set aside.

Blanch the Broccoli:

• In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2–3 minutes until tender-crisp. Drain in a colander and rinse under cold water to stop cooking. Allow to drain completely.

Stir-Fry the Vegetables:

• Wipe the skillet dry. Heat vegetable oil over high heat. Add shiitake mushrooms and red bell pepper; cook, stirring occasionally, for 5–6 minutes until mushrooms are browned and peppers softened. Add garlic, white/light green scallions, and ginger; stir constantly until fragrant, about 30 seconds.

Combine and Finish:

• Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce, tossing and cooking until the sauce thickens and the vegetables are evenly coated, about 30 seconds.

Serve:

• Transfer to a serving dish and sprinkle with the dark green scallions. Serve with steamed rice if desired.

Tips

• Prep all ingredients before cooking, as stir-frying moves quickly.

• Substitute or add vegetables like carrots, snow peas, or bamboo shoots for variety.

• For a heartier meal, add tofu or your favorite protein.

4. Chicken Pot Stickers (Dumplings) – Classic Recipe

These homemade chicken pot stickers (dumplings) are juicy, flavorful, and feature a crisp bottom with a tender, savory filling. This detailed recipe includes precise measurements and step-by-step instructions inspired by trusted sources.

Ingredients

For the Filling:

• 300 g ground chicken (about 10.5 oz)

• 100 g canned sweetcorn (optional, for sweetness)

• 50 g carrot, grated (about 1 small carrot)

• 3 shiitake mushrooms, finely chopped (fresh or rehydrated dried)

• 2 stalks scallions (green onions), finely chopped

• 1 teaspoon minced ginger

• 1 teaspoon light soy sauce

• 1 teaspoon oyster sauce

• 1 teaspoon sesame oil

• 1 pinch ground Sichuan pepper, five-spice powder, or white pepper

• 1 teaspoon salt

For the Wrappers:

• 250 g all-purpose flour (about 2 cups)

• 70 g boiling water (about 1/3 cup)

• 60 g tap water (about 1/4 cup)

For Frying (Slurry for Crispy Skirt):

• 1 teaspoon cornstarch

• ½ teaspoon all-purpose flour

• 100 g water (about 1/3 cup + 1 tablespoon)

• ¼ teaspoon vinegar

• Cooking oil

Instructions

Make the Dough (Wrappers):

• In a mixing bowl, gradually add boiling water to the flour, stirring with chopsticks or a spatula.

• Add tap water, combine, and knead into a rough dough.

• Cover and let rest for 10 minutes. Knead again until smooth.

• Cover and rest for 30–60 minutes until soft.

Prepare the Filling:

• In a large bowl, combine ground chicken, sweetcorn, carrot, mushrooms, scallions, ginger, soy sauce, oyster sauce, sesame oil, pepper, and salt.

• Mix well with your hand or spoon until evenly distributed.

Shape the Wrappers:

• Divide dough into three parts. Roll one part into a rope and cut into 10 equal pieces (keep the rest covered).

• Press each piece into a disc, then roll into a thin circle (about 3–4 inches wide), dusting with flour as needed.

Assemble the Pot Stickers:

• Place a spoonful of filling in the center of each wrapper.

• Fold into a half-moon shape and pinch the edge to seal, leaving corners open or pleating as desired.

• Place assembled pot stickers on a floured surface.

Prepare the Slurry:

• Mix cornstarch, flour, water, and vinegar until smooth. Set aside.

Cook the Pot Stickers:

• Heat a nonstick skillet over medium heat and add a thin layer of oil.

• Arrange pot stickers flat-side down. Fry for 2–3 minutes until bottoms are golden brown.

• Pour in the slurry (enough to cover the base of the pan), cover with a lid, and steam for 5–6 minutes until water evaporates.

• Remove lid and cook another minute to crisp the bottoms.

Serve:

• Serve hot with a dipping sauce made from soy sauce, rice vinegar, sesame oil, and chili flakes if desired.

Tips

• You can use store-bought wrappers for convenience.

• Keep unused dough and wrappers covered to prevent drying.

• Add or substitute vegetables as desired (e.g., napa cabbage, leeks).

5. Shrimp Chow Mein – Classic Chinese Recipe

A beloved Chinese stir-fried noodle dish with juicy shrimp, crisp vegetables, and chewy noodles tossed in a savory, aromatic sauce. Perfect for a quick weeknight meal.

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Ingredients

For the Shrimp Marinade:

• 8 oz (16–20 medium) shrimp, peeled and deveined

• 2 teaspoons Shaoxing wine (or dry sherry)

• 2 teaspoons cornstarch

• 1/8 teaspoon salt

For the Sauce:

• 1/4 cup chicken stock

• 2 tablespoons Shaoxing wine (or dry sherry)

• 2 tablespoons oyster sauce

• 1 tablespoon soy sauce

• 2 teaspoons sesame oil

• 1/4 teaspoon white pepper

For the Stir-Fry:

• 8 oz (225 g) fresh chow mein noodles (or 6 oz / 170 g dried chow mein noodles)

• 2 tablespoons peanut or vegetable oil

• 1 tablespoon minced ginger

• 1 medium carrot, julienned (about 4 oz / 100 g)

• 3 heads baby bok choy, sliced into bite-size pieces (about 7 oz / 200 g)

• 2 cups (about 100 g) bean sprouts

• 2 green onions, sliced into 2-inch pieces

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Instructions

• Marinate the Shrimp:

• In a bowl, combine shrimp, Shaoxing wine, cornstarch, and salt. Mix well and let marinate for 10–15 minutes.

• Prepare the Sauce:

• In a small bowl, whisk together chicken stock, Shaoxing wine, oyster sauce, soy sauce, sesame oil, and white pepper. Set aside.

Cook the Noodles:

• If using fresh noodles, blanch in boiling water for 30 seconds, then drain and set aside.

Stir-Fry:

• Add marinated shrimp and stir-fry until just pink, about 1–2 minutes. Remove shrimp and set aside.

• Add remaining oil, then ginger, carrot, and bok choy. Stir-fry for 2–3 minutes until vegetables are just tender.

• Add bean sprouts and green onions, stir-fry for 1 minute.

Combine and Finish:

• Return the shrimp to the wok and stir-fry for another minute, ensuring everything is evenly coated and heated through.

• Taste and adjust seasoning if needed.

• Serve:

• Serve hot, garnished with extra green onions or toasted sesame seeds if desired.

Add cooked noodles to the wok, pour in the prepared sauce, and toss everything together. Heat 1 tablespoon oil in a large wok or skillet over high heat. If using dried noodles, cook according to package instructions until just al dente. Drain and set aside. 

Tips

• Prep all ingredients before cooking, as stir-frying moves quickly.

• Use high heat for best flavor and texture.

• Customize with other vegetables like cabbage, bell peppers, or snow peas as desired.

6.Chinese Cantonese Spring Rolls (廣東春捲) – Authentic Recipe

Classic dim sum favorite with ultra-crispy wrappers and savory, aromatic fillings. Traditional Cantonese style.

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Ingredients

For the Filling:

• 300 g pork (shredded or finely chopped)

• 300 g cabbage (shredded)

• 100 g shiitake mushrooms (about 3, thinly sliced, soaked if dried)

• 100 g carrots (shredded)

• 30 g yellow chives (chopped)

• 2 cloves garlic (minced)

• 1 large shallot (thinly sliced)

Seasoning:

• 2 tsp light soy sauce

• 1 tsp sugar

• ¼ tsp white pepper powder

• 2 tbsp Shaoxing wine

• ½ tsp salt

• 2 tbsp oil (for stir-frying)

For Pork Marinade:

• ½ tsp sugar

• 1 tsp cornstarch

• 1 tsp light soy sauce

For Wrapping:

• 1 package spring roll wrappers (about 20, 8–8.5" squares)

• 2 tsp flour + 2 tbsp water (for sealing paste)

For Frying:

• 600 ml oil (about 2.5 cups) for deep frying

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Instructions

Prepare the Pork

• Mix pork with ½ tsp sugar, 1 tsp cornstarch, and 1 tsp light soy sauce. Marinate for 10–15 minutes.

Cook the Filling

• Heat 2 tbsp oil in a wok or large pan over medium-high heat.

• Add garlic and shallot; stir-fry until fragrant.

• Add marinated pork; stir-fry until just cooked through.

• Add cabbage, mushrooms, carrots, and yellow chives; stir-fry until softened.

• Season with light soy sauce, sugar, white pepper, Shaoxing wine, and salt. Stir well.

• Cook until any liquid evaporates. Remove from heat and let filling cool completely.

Wrap the Spring Rolls

• Mix flour and water to make sealing paste.

• Place a wrapper on a clean surface. Add about 2 tbsp filling near one edge.

• Fold the bottom over filling, then fold in sides, roll tightly.

• Brush edge with sealing paste to seal.

• Repeat until all filling is used.

Fry the Spring Rolls

• Heat oil to 160°C (325°F).

• Fry spring rolls in batches for about 5 minutes until golden and crisp.

• Remove and drain on rack or paper towels. Cool 5 minutes before serving.

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Tips

• Keep wrappers covered with a damp towel to prevent drying.

• Cool filling before wrapping to avoid soggy spring rolls.

• Substitute or add other fillings such as shrimp, chicken, or bean sprouts if desired.

7.Chinese Congee (Rice Porridge) – Authentic Recipe and Guide

A comforting and versatile dish enjoyed all over China. Ideal for breakfast, a light meal, or soothing nourishment when unwell. Customize it with a variety of toppings and textures.

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🧾 Ingredients

Base:

• 1 cup jasmine or long-grain white rice (short-grain also works)

• 7–10 cups water or chicken stock (more liquid for thinner congee, less for thicker)

• 1–2 slices fresh ginger (optional, for aroma)

• 1 teaspoon salt (or to taste)

Optional Add-ins (cook-in):

• ½ cup sliced shiitake mushrooms

• ¼ cup dried shrimp or scallops (soaked beforehand)

• ½ lb chicken, pork, or fish (add in last 10 minutes of simmering)

Popular Toppings (after cooking):

• Sliced scallions

• Fried shallots

• Soy sauce or sesame oil

• Pickled vegetables

• Century egg (皮蛋)

• Chinese fried dough sticks (youtiao)

• Shredded chicken or pork

• Chili oil

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👩‍🍳 Instructions

1. Rinse the Rice

• Rinse under cold water briefly to remove surface starch. Soaking is optional.

2. Combine and Boil

• In a large pot, combine rinsed rice, water or stock, ginger slices, and salt.

• Bring to a boil over high heat.

3. Simmer

• Reduce heat to low for a gentle simmer.

• Partially cover the pot, leaving a gap for steam to escape.

• Stir occasionally to prevent sticking.

4. Cook Until Creamy

• Simmer 30–50 minutes, stirring occasionally.

• The rice will break down into a creamy texture.

• For an extra-smooth consistency, whisk vigorously at the end to break the grains further.

5. Add Proteins or Vegetables (Optional)

• Add raw meats or seafood in the last 10–15 minutes, simmer until fully cooked.

• For pre-cooked items, stir in after the congee is finished.

6. Adjust Consistency

• Too thick? Add hot water or broth.

• Too thin? Simmer longer uncovered.

• Congee thickens as it cools.

7. Serve

• Ladle hot into bowls.

• Garnish with your favorite toppings.

• Season with soy sauce, sesame oil, or chili oil to taste.

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💡 Tips & Variations

Rice-to-Liquid Ratios:

• Thick congee: 1 cup rice : 7 cups liquid

• Medium: 1 cup rice : 8–9 cups liquid

• Thin: 1 cup rice : 10 cups liquid

Cooking Appliance Tips:

• Rice Cooker or Instant Pot: Use “Porridge” setting; reduce water slightly.

• Slow Cooker: Great for overnight cooking (6–8 hours on low).

Storage:

• Congee thickens as it cools and chills.

• Add water when reheating and stir to loosen.

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🍲 Sample Basic Congee Recipe (Plain)

• 1 cup jasmine rice

• 8 cups water or chicken stock

• 2 slices ginger

• 1 tsp salt

Method:
Rinse rice. Add all ingredients to a large pot. Bring to a boil. Reduce to a simmer and cook for 40 minutes, stirring occasionally. Adjust seasoning and serve hot with desired toppings.

8.Chinese Wonton Soup – Classic Recipe

A timeless Chinese favorite with delicate pork-and-shrimp wontons in a savory, clear broth. Warm, comforting, and packed with flavor.

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🧾 Ingredients

🥟 For the Wontons:

• 1 pack wonton wrappers (about 60–80 pieces)

• ½ lb (225g) ground lean pork

• ½ lb (225g) peeled shrimp, chopped into small pieces

• 1 tbsp finely minced ginger

• 2 green onions, finely chopped

• 1 tbsp light soy sauce

• 2 tbsp Shaoxing wine (or dry sherry)

• ½ tsp salt

• 2 tbsp sesame oil

🍜 For the Broth:

• 8 cups chicken stock (or water + 4 tsp chicken bouillon)

• 8 tsp light soy sauce

• 8 tsp minced ginger

• 4 tsp sesame oil

• Salt, to taste

🧅 Toppings:

• 4 green onions, chopped

• 4 stalks baby bok choy (or 4 cups baby spinach), cut bite-sized

• Cilantro, chopped (optional)

• Chili oil, to taste (optional)

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👩‍🍳 Instructions

1. Make the Filling

In a large bowl, combine:

• Ground pork

• Chopped shrimp

• Ginger

• Green onions

• Soy sauce

• Shaoxing wine

• Salt

• Sesame oil

Mix thoroughly until the filling is sticky and well combined, almost paste-like.

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2. Wrap the Wontons

• Place a wonton wrapper in your palm.

• Add 1 tsp filling to the center.

• Moisten edges with water. Fold into a triangle or rectangle and press to seal.

• Bring the two bottom corners together and pinch with a dab of water to form the traditional shape.

• Place folded wontons on a parchment-lined tray to avoid sticking.

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3. Prepare the Broth

• In a large saucepan, combine chicken stock, soy sauce, ginger, and sesame oil.

• Bring to a gentle simmer over medium heat.

• Taste and adjust salt as needed.

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4. Cook the Wontons and Greens

• Bring a large pot of water to a boil.

• Add wontons in batches, stirring gently.

• When they float, cook 1–2 more minutes until done (don’t overcook).

• In the same pot, blanch bok choy or spinach for 1 minute until just wilted.

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5. Assemble the Soup

• Divide wontons and greens among serving bowls.

• Ladle hot broth over the top.

• Garnish with green onions, cilantro, and chili oil (if using).

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💡 Tips & Variations

• Freeze uncooked wontons: Arrange in a single layer and freeze. Cook from frozen, adding an extra minute of boiling.

• Filling swaps: Try ground chicken, all-shrimp, or mushroom/tofu for a vegetarian version.

• Broth enhancers: Add dried shrimp, white pepper, or a piece of kombu/seaweed for extra umami.

• Clearer broth: Simmer gently and avoid boiling vigorously to keep the broth clear.