Free The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever by Thomas Kelley

Wine
2 Tbsp. of Rice Wine Vinegar
1 ½ tsp. of Sesame Oil
3 Tbsp. of Honey, Raw
3 Cloves of Garlic, Crushed and Minced
1 Piece of Ginger, Fresh and Minced
2 Green Onions, Green Parts Removed and White Parts Sliced Thinly
2 to 3 tsp. of Red Pepper Flakes, Crushed
1 Tbsp. of Cornstarch
2 Tbsp. of Peanut Oil or Oil Of Your Choice
    Additional Ingredients:
     
½ Cup of Flour
½ Cup of Corn Starch
½ tsp. of Baking Soda
Some Peanut Oil For Frying Or Oil Of Your Choice
    DIRECTIONS:
     
The first thing that you will want to do is prepare your marinade. To do this just combine all of your marinade ingredients, except for your cornstarch, into a medium sized mixing bowl. Whisk well to combine evenly. Then slowly add in your cornstarch, making sure to whisk it vigorously to eliminate any clumps.
Then add in your chicken to the bowl and toss gently to coat with your marinade. Cover your and refrigerate for at least 30 to 60 minutes.
Meanwhile in another bowl, combine all of your ingredients for your sauce, except for the ginger, garlic, green onions, and peanut oil. Whisk thoroughly to help eliminate any clumps from your cornstarch. Set aside for later use.
To make the dusting for your chicken you will want to combine your flour, at least ½ cup of cornstarch, and your baking soda into a medium sized mixing bowl. Season with a dash of salt for taste.
Next heat up at least 2 tablespoons of your peanut oil or oil of choice in a large sized hot wok. Add in your garlic, ginger, and scallions and sauté for at least 2 to 3 minutes. Pour your reserved sauce mixture into your wok and heat until it is boiling. Remove from heat.
Pour your sauce into a separate bowl and set aside for later use.
Then add in enough oil to your wok so you will be able to deep fry you marinated chicken cubes. Heat up your oil over medium to high heat. Once the oil is hot enough, remove your chicken from your marinade and coat in your dusting powder. You want to make sure that each chicken cube has a thick and even coating of this flour mixture.
Carefully add in your chicken to the hot oil. Add only one piece at a time. Cook your chicken for at least 5 minutes or until your chicken is no longer pink on the inside and its juice runs clear. The coating of your chicken should golden brown in color. Remove your chicken from the hot oil and allow to drain on a plate lined with paper plates.
Once the oil is cool enough, remove it from your pan. Add your fried chicken and sauce mixture back to your work and toss gently to coat it evenly. Cook over low heat until it is completely heated through. Serve immediately on top of a bed of rice and enjoy!

Easy Beef and Broccoli
    If you are looking for a relatively easy Chinese food recipe to make that is healthy yet incredibly delicious, then you have got to try making this recipe. The beef is moist and the broccoli will give you all of the nutrients you are looking for, making this a satisfying and incredibly healthy meal for you to enjoy.

    Makes:                        4 to 6 Servings
    Total Prep Time:       25 Minutes

INGREDIENTS:
     
2 Tbsp. of Cornstarch
4 Tbsp. of Soy Sauce
1 Tbsp. of Sherry, Dry
2 tsp. of Sugar, White and Evenly Separated
5 Tbsp. of Peanut Oil
1 Pound of Steak, Flat Iron and Thinly Sliced
1 Tbsp. of Oyster Sauce
1 ¼ Cup of Beef Broth
4 Slices of Ginger, Thinly Sliced
1 Head of Broccoli, Cut Into Small Florets
1 Onion, Large In Size and Cut Into Halves
3 Tomatoes, Cut Into Quarters
4 Cloves of Garlic, Minced
Some Rice For Serving
    DIRECTIONS:
     
In a large sized mixing bowl, add in your 3 tablespoons of soy sauce, at least 1 tablespoon of sherry, at least 1 tablespoon of peanut oil and 1 teaspoon of white sugar. Whisk until well blended and then whisk in 1 tablespoon of your cornstarch.
Once the mixture is smooth in consistency, add in your thinly sliced steak and at least 1 clove of your minced garlic. Toss your mixture with your hands until the meat is completed coated with