Community Corner
[VIDEO] Diamond Bar Library Serves Up Chinese Cooking Lessons
Food Critic and Cook Theresa Lin showed how Chinese food can be fast, fun, and delicious in a recent cooking class that she led at the Diamond Bar Library.
Food critic and cook Teresa Lin served up Chinese cooking lessons Saturday afternoon at the Diamond Bar library. Ms. Lin shared her love for the culinary arts as well as some great recipes.
Here is one recipe for Three-Cup Chicken, a dish Ms. Lin taught from her "Joy of Chinese Cooking" class:
Three-Cup Chicken
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Ingredients:
- Chicken (boneless, skinless)
- Green Onion
- Sectioned Ginger, two stalks
- Garlic cloves, 10 slices
- Red Jalapenos, eight pieces
- Basil leaves, 3 pieces
- Seasonings (A):
- Corn starch, one tablespoon
- Soy sauce, one tablespoon
- Oil, two tablespoons
- Sesame Oil, one tablespoon
- Sugar, one teaspoon
- Rice wine, three tablespoons
Cooking Directions:
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- Cut Chicken meat into 1" cubes, marinate with seasonings (A) for 10 minutes
- Quick deep-fry in hot oil for about five seconds, drain out the chicken
- Heat sesame & veggie oil till hot in a wok
- Add green onion, garlic, ginger , red chili. Stir until aroma comes out
- Add soysauce and sugar, stir until melted
- Add chicken in, pour rice wine, and cook over high heat for about two minutes
- Mix in basil leaves
- Serve hot
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