{"appState":{"pageLoadApiCallsStatus":true},"categoryState":{"relatedCategories":{"headers":{"timestamp":"2022-05-24T18:31:15+00:00"},"categoryId":33866,"data":{"title":"Chinese","slug":"chinese","image":{"src":null,"width":0,"height":0},"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"parentCategory":{"categoryId":33859,"title":"Recipes","slug":"recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"}},"childCategories":[],"description":"Stir-fry, steam, and sautee your way to authentic Chinese dishes that will give the restaurants a run for their money.","relatedArticles":{"self":"https://dummies-api.dummies.com/v2/articles?category=33866&offset=0&size=5"}},"_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"relatedCategoriesLoadedStatus":"success"},"listState":{"list":{"count":10,"total":29,"items":[{"headers":{"creationTime":"2016-03-27T16:49:51+00:00","modifiedTime":"2022-02-22T22:50:55+00:00","timestamp":"2022-02-24T17:07:36+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Chinese For Dummies Cheat Sheet","strippedTitle":"chinese for dummies cheat sheet","slug":"chinese-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"This Cheat Sheet gives you a quick reference to Chinese, including asking basic questions, useful expressions, Chinese numbers, and more.","noIndex":0,"noFollow":0},"content":"Knowing some basic Chinese questions, expressions, and emergency phrases will help you interact with people and travel more confidently in a Chinese-speaking country. Learning the days and months of the Chinese calendar, along with Chinese numbers, will make it easier to make plans and keep tabs on your money.","description":"Knowing some basic Chinese questions, expressions, and emergency phrases will help you interact with people and travel more confidently in a Chinese-speaking country. 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For Dummies, 3rd Edition","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"\n \t\t\t <p><b data-author-id=\"9790\">Dr. Wendy Abraham</b> is an award-winning public speaker who has taught Chinese language, literature, and culture at universities throughout the U.S. Wendy is the creator and director of international academic, cultural, and travel programs, holds a doctorate from Columbia University, and pursued a PhD in Chinese literature at Stanford University. </p>\n<p><b>FREE access to conversational audio tracks online</b> </p>","authors":[{"authorId":9790,"name":"Wendy Abraham","slug":"wendy-abraham","description":"Wendy Abraham, PhD, is an award-winning public speaker who has taught Chinese language, literature, and culture at universities throughout the United States.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9790"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div 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class=\"first-para\"><b>Can you help me? </b>Néng bùnéng bāngmáng? <i>(nung boo nung bahng mahng)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>What is your name? </b>Nǐ jiào shénme míngzi? <i>(nee jyaow shummah meeng dzuh) </i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>What time is it?</b> Xiànzài jǐ diăn zhōng?<i> (shyan dzye jee dyan joong) </i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>What&#8217;s the weather like? </b>Tiānqi zěnme yàng?<i> (tyan chee dzummuh yahng) </i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>How much is this? </b>Zhèige duōshăo qián?<i> (jay guh dwaw shaow chyan) </i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Where do I find . . . ? </b>Zài năr zhăo . . . ? <i>(dzye nar jaow . . . )</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Where is the bathroom? </b>Cèsuŏ zài năr?<i> (tsuh swaw dzye nar)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>What time do you open/close? </b>Nín jǐ diăn zhōng kāi/guān mén? <i>(neen jee dyan joong kye/gwahn mun)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Could you please talk more slowly?</b> Qǐng nǐ shuō màn yīdiăr. <i>(cheeng nee shwaw mahn ee dyar)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Could you repeat that please? </b>Qǐng nǐ zài shuō yícì. <i>(cheeng nee dzye shwaw ee tsuh)</i></p>\n</li>\n</ul>\n"},{"title":"Useful Chinese expressions","thumb":null,"image":null,"content":"<p>Getting a conversion started in Chinese begins with learning basic greetings and polite phrases. Practicing and using these basic phrases goes a long way in establishing a relationship and bridging the gap between the cultures — and is appreciated by Chinese-speaking people.</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>Hello. </b>Nǐ hăo. <i>(nee how)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Good morning.</b> Zăo. <i>(dzaow)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Good night. </b>Wăn ān. <i>(wahn ahn)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Please. </b>Qǐng. <i>(cheeng)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Thank you. </b>Xièxiè. <i>(shyeh shyeh)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Excuse me.</b> Duìbùqǐ. <i>(dway boo chee)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>I&#8217;m so sorry.</b> Hěn bàoqiàn.<i> (hun baow chyan)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>I don&#8217;t understand. </b>Wŏ bùdŏng. <i>(waw boo doong)</i></p>\n</li>\n</ul>\n"},{"title":"Chinese phrases for emergencies","thumb":null,"image":null,"content":"<p>If an emergency arises and you or someone else needs help, these Chinese phrases will get the attention and help you need, so practice their pronunciation:</p>\n<ul class=\"level-one\">\n<li>\n<p class=\"first-para\"><b>Help! Jiù mìng!</b> (jyo meeng)</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Stop, thief!</b> Zhuā zéi! <i>(jwah dzay)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Fire! Zháohuŏ!</b> <i>(jaow hwaw)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>Call an ambulance! </b>Jiào jiùhùchē!</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Call the police!</b> Jiào jǐngchá!</p>\n</li>\n<li>\n<p class=\"first-para\"><b>I am sick. </b>Wŏ bìng le.</p>\n</li>\n<li>\n<p class=\"first-para\"><b>Get a doctor.</b> Kuài qù zhăo yīshēng. <i>(kwye chyew jaow ee shung)</i></p>\n</li>\n<li>\n<p class=\"first-para\"><b>I&#8217;m lost.</b> Wŏ mílù le.<i> (waw mee loo luh)</i></p>\n</li>\n</ul>\n"},{"title":"The Chinese calendar","thumb":null,"image":null,"content":"<p>Get to know the days of the week and months of the year in Chinese. Remember that Chinese people recognize seven days in the week just as Americans do, but the Chinese week begins on Monday and ends on Sunday.</p>\n<h2>Days</h2>\n<p><b>Monday</b> Xīngqīyī<i> (sheeng chee ee)</i></p>\n<p><b>Tuesday</b> Xīngqī&#8217;èr <i>(sheeng chee are</i>)</p>\n<p><b>Wednesday </b>Xīngqīsān <i>(sheeng chee sahn)</i></p>\n<p><b>Thursday</b> Xīngqīsì <i>(sheeng chee suh)</i></p>\n<p><b>Friday</b> Xīngqīwŭ <i>(sheeng chee woo)</i></p>\n<p><b>Saturday</b> Xīngqīliù <i>(sheeng chee lyo)</i></p>\n<p><b>Sunday </b>Xīngqītiān<i> (sheeng chee tyan)</i></p>\n<h2>Months</h2>\n<p><b>January</b> Yīyuè <i>(ee yweh)</i></p>\n<p><b>February</b> Èryuè <i>(are yweh)</i></p>\n<p><b>March</b> Sānyuè<i> (sahn yweh)</i></p>\n<p><b>April </b>Sìyuè <i>(suh yweh)</i></p>\n<p><b>May</b> Wŭyuè <i>(woo yweh)</i></p>\n<p><b>June</b> Liùyuè <i>(lyo yweh)</i></p>\n<p><b>July</b> Qīyuè <i>(chee yweh)</i></p>\n<p><b>August</b> Bāyuè <i>(bah yweh)</i></p>\n<p><b>September </b>Jiŭyuè <i>(jyo yweh)</i></p>\n<p><b>October </b>Shíyuè <i>(shir yweh)</i></p>\n<p><b>November </b>Shíyīyuè <i>(shir ee yweh)</i></p>\n<p><b>December</b> Shí&#8217;èryuè <i>(shir are yweh)</i></p>\n"},{"title":"Chinese numbers","thumb":null,"image":null,"content":"<p>Learning to count in Chinese is important for handling your travel plans, money, dining, and shopping. This list can help you learn to pronounce some basic numbers in Chinese:</p>\n<table border=\"0\">\n<tbody>\n<tr>\n<td><strong>0</strong> líng (leeng)</td>\n<td><strong>15</strong> shíwŭ <em>(shir woo)</em></td>\n<td><strong>30</strong> s�?nshí <em>(sahn shir)</em></td>\n</tr>\n<tr>\n<td><strong>1</strong> yī <em>(ee)</em></td>\n<td><strong>16</strong> shíliù <em>(shir lyo)</em></td>\n<td><strong>40</strong> sìshí <em>(suh shir)</em></td>\n</tr>\n<tr>\n<td><strong>2</strong> èr <em>(are)</em></td>\n<td><strong>17</strong> shíqī <em>(shir chee)</em></td>\n<td><strong>50</strong> wŭshí <em>(woo shir)</em></td>\n</tr>\n<tr>\n<td><strong>3</strong> s�?n <em>(sahn)</em></td>\n<td><strong>18</strong> shíb�? <em>(shir bah)</em></td>\n<td><strong>60</strong> liùshí <em>(lyo shir)</em></td>\n</tr>\n<tr>\n<td><strong>4</strong> sì <em>(suh)</em></td>\n<td><strong>19</strong> shíjiŭ <em>(shir jyoe)</em></td>\n<td><strong>70</strong> qīshí <em>(chee shir)</em></td>\n</tr>\n<tr>\n<td><strong>5</strong> wŭ <em>(woo)</em></td>\n<td><strong>20</strong> èrshí <em>(are shir)</em></td>\n<td><strong>80</strong> b�?shí <em>(bah shir)</em></td>\n</tr>\n<tr>\n<td><strong>6</strong> liù <em>(lyo)</em></td>\n<td><strong>21</strong> èrshíyī <em>(are shir ee)</em></td>\n<td><strong>90</strong> jiŭshí <em>(jyoe shir)</em></td>\n</tr>\n<tr>\n<td><strong>7</strong> qī <em>(chee)</em></td>\n<td><strong>22</strong> èrshí&#8217;èr <em>(are shir are)</em></td>\n<td><strong>100</strong> yì băi <em>(ee bye)</em></td>\n</tr>\n<tr>\n<td><strong>8</strong> b�? <em>(bah)</em></td>\n<td><strong>23</strong> èrshís�?n <em>(are shir sahn)</em></td>\n<td><strong>1,000</strong> yì qi�?n <em>(ee chyan)</em></td>\n</tr>\n<tr>\n<td><strong>9</strong> jiŭ <em>(jyoe)</em></td>\n<td><strong>24</strong> èrshísì <em>(are shir ssuh)</em></td>\n<td><strong>10,000</strong> yí wàn <em>(ee wahn)</em></td>\n</tr>\n<tr>\n<td><strong>10</strong> shí <em>(shir)</em></td>\n<td><strong>25</strong> èrshíwŭ <em>(are shir woo)</em></td>\n<td><strong>100,000</strong> shí wàn <em>(shir wahn)</em></td>\n</tr>\n<tr>\n<td><strong>11</strong> shíyī <em>(shir ee)</em></td>\n<td><strong>26</strong> èrshíliù <em>(are shir lyo)</em></td>\n<td><strong>1,000,000</strong> yì băi wàn <em>(ee bye wahn)</em></td>\n</tr>\n<tr>\n<td><strong>12</strong> shí&#8217;èr <em>(shir are)</em></td>\n<td><strong>27</strong> èrshíqī <em>(are shir chee)</em></td>\n<td><strong>100,000,000</strong> yí yì <em>(ee ee)</em></td>\n</tr>\n<tr>\n<td><strong>13</strong> shís�?n <em>(shir sahn)</em></td>\n<td><strong>28</strong> èrshíb�? <em>(are shir bah)</em></td>\n<td></td>\n</tr>\n<tr>\n<td><strong>14</strong> shísì <em>(shir suh)</em></td>\n<td><strong>29</strong> èrshíjiŭ <em>(are shir jyoe)</em></td>\n<td></td>\n</tr>\n</tbody>\n</table>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":"Five years","lifeExpectancySetFrom":"2022-02-22T00:00:00+00:00","dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":208046},{"headers":{"creationTime":"2016-03-26T22:51:54+00:00","modifiedTime":"2016-04-26T12:17:06+00:00","timestamp":"2022-02-24T17:01:20+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Drunken Chicken","strippedTitle":"drunken chicken","slug":"drunken-chicken","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"This drunken chicken recipe doesn’t call for chickens who’ve had one too many martinis. It actually gets its name from the step of marinating moist, cooked chicken pieces overnight in Chinese rice wine mixed with sugar, ginger, and other flavorings.\r\n<div class=\"imageBlock\" style=\"width: 535px;\"><img src=\"https://www.dummies.com/wp-content/uploads/87897.image0.jpg\" alt=\"[Credit: PhotoDisc, Inc.]\" width=\"535\" height=\"400\" />\r\n<div class=\"imageCredit\">Credit: PhotoDisc, Inc.</div>\r\n</div>\r\n<b><i>Preparation time:</i></b><i> 25 minutes</i>\r\n\r\n<b><i>Cooking time:</i></b><i> 50 minutes</i>\r\n\r\n<b><i>Yield: </i></b><i>4 servings</i>\r\n<p class=\"recipe_ingredient\">6 boneless, skinless chicken thighs (about 2 1/4 pounds)</p>\r\n<p class=\"recipe_ingredient\">3/4 cup chicken broth</p>\r\n<p class=\"recipe_ingredient\">1 cup Chinese rice wine</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons brandy</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons soy sauce</p>\r\n<p class=\"recipe_ingredient\">6 pieces ginger</p>\r\n<p class=\"recipe_ingredient\">2 1/2 teaspoons sugar</p>\r\n<p class=\"recipe_ingredient_last\">1/8 teaspoon white pepper</p>\r\n\r\n<ol class=\"level-one\">\r\n\t<li>\r\n<p class=\"first-para\">Discard any lumps of fat from the chicken.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the chicken in a 1 1/2-quart heatproof bowl.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Thinly slice the ginger and then lightly crush it.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Add the chicken broth, rice wine, brandy, soy sauce, ginger, sugar, and white pepper.</p>\r\n<p class=\"child-para\">Be sure to evenly coat the chicken with the mixture.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Add water to the wok until it’s about about a quarter full.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Arrange four chopsticks tic-tac-toe style slightly above the water level.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Bring the water to a boil.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the bowl that contains the chicken on the chopsticks and cover the wok.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Steam the chicken over high heat until it’s no longer pink when cut, 45 to 50 minutes.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Remove the chicken from the steaming juices.</p>\r\n<p class=\"child-para\">Let the chicken cool slightly.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Cut the chicken into 1/2-inch-thick slices.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Strain the juices and skim the fat.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the sliced chicken in a serving bowl.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Pour enough juices into the bowl to cover the chicken.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Cover the bowl and refrigerate for 24 hours.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Serve the chicken chilled with the gelatinized juices.</p>\r\n</li>\r\n</ol>\r\nThe steaming liquid in which you marinate the cooked drunken chicken overnight may gelatinize by the time you remove it from the fridge. In fact, this gel is really one of the best parts of the dish — serve it with the chilled chicken.\r\n\r\n<b>Tip:</b> Because you serve drunken chicken cold and it improves with longer marination, you can prepare it well in advance. It’s a foolproof (80 proof, even) recipe.","description":"This drunken chicken recipe doesn’t call for chickens who’ve had one too many martinis. It actually gets its name from the step of marinating moist, cooked chicken pieces overnight in Chinese rice wine mixed with sugar, ginger, and other flavorings.\r\n<div class=\"imageBlock\" style=\"width: 535px;\"><img src=\"https://www.dummies.com/wp-content/uploads/87897.image0.jpg\" alt=\"[Credit: PhotoDisc, Inc.]\" width=\"535\" height=\"400\" />\r\n<div class=\"imageCredit\">Credit: PhotoDisc, Inc.</div>\r\n</div>\r\n<b><i>Preparation time:</i></b><i> 25 minutes</i>\r\n\r\n<b><i>Cooking time:</i></b><i> 50 minutes</i>\r\n\r\n<b><i>Yield: </i></b><i>4 servings</i>\r\n<p class=\"recipe_ingredient\">6 boneless, skinless chicken thighs (about 2 1/4 pounds)</p>\r\n<p class=\"recipe_ingredient\">3/4 cup chicken broth</p>\r\n<p class=\"recipe_ingredient\">1 cup Chinese rice wine</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons brandy</p>\r\n<p class=\"recipe_ingredient\">3 tablespoons soy sauce</p>\r\n<p class=\"recipe_ingredient\">6 pieces ginger</p>\r\n<p class=\"recipe_ingredient\">2 1/2 teaspoons sugar</p>\r\n<p class=\"recipe_ingredient_last\">1/8 teaspoon white pepper</p>\r\n\r\n<ol class=\"level-one\">\r\n\t<li>\r\n<p class=\"first-para\">Discard any lumps of fat from the chicken.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the chicken in a 1 1/2-quart heatproof bowl.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Thinly slice the ginger and then lightly crush it.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Add the chicken broth, rice wine, brandy, soy sauce, ginger, sugar, and white pepper.</p>\r\n<p class=\"child-para\">Be sure to evenly coat the chicken with the mixture.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Add water to the wok until it’s about about a quarter full.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Arrange four chopsticks tic-tac-toe style slightly above the water level.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Bring the water to a boil.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the bowl that contains the chicken on the chopsticks and cover the wok.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Steam the chicken over high heat until it’s no longer pink when cut, 45 to 50 minutes.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Remove the chicken from the steaming juices.</p>\r\n<p class=\"child-para\">Let the chicken cool slightly.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Cut the chicken into 1/2-inch-thick slices.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Strain the juices and skim the fat.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Place the sliced chicken in a serving bowl.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Pour enough juices into the bowl to cover the chicken.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Cover the bowl and refrigerate for 24 hours.</p>\r\n</li>\r\n\t<li>\r\n<p class=\"first-para\">Serve the chicken chilled with the gelatinized juices.</p>\r\n</li>\r\n</ol>\r\nThe steaming liquid in which you marinate the cooked drunken chicken overnight may gelatinize by the time you remove it from the fridge. In fact, this gel is really one of the best parts of the dish — serve it with the chilled chicken.\r\n\r\n<b>Tip:</b> Because you serve drunken chicken cold and it improves with longer marination, you can prepare it well in advance. It’s a foolproof (80 proof, even) recipe.","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"\n Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9e0b16f1\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9e0b23f8\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":200730},{"headers":{"creationTime":"2016-03-27T16:58:20+00:00","modifiedTime":"2016-03-27T16:58:20+00:00","timestamp":"2022-02-24T17:01:06+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Chinese Cooking For Dummies Cheat Sheet","strippedTitle":"chinese cooking for dummies cheat sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"<p>If you're in the mood for Chinese food, don't go out — try cooking it yourself! Cooking Chinese food at home can be quick, easy, and fun. To get started, you need to know the basic ingredients, tools, and techniques to make your Chinese cooking the best it can be.</p>\n","description":"<p>If you're in the mood for Chinese food, don't go out — try cooking it yourself! Cooking Chinese food at home can be quick, easy, and fun. To get started, you need to know the basic ingredients, tools, and techniques to make your Chinese cooking the best it can be.</p>\n","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. 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His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9d255f34\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9d256a0d\"></div></div>"},"articleType":{"articleType":"Cheat Sheet","articleList":[{"articleId":195430,"title":"Basic Tools for Chinese Cooking","slug":"basic-tools-for-chinese-cooking","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195430"}},{"articleId":195432,"title":"Basic Ingredients for Chinese Cooking","slug":"basic-ingredients-for-chinese-cooking","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195432"}},{"articleId":195431,"title":"Chinese Cooking Techniques","slug":"chinese-cooking-techniques","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/195431"}}],"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":209418},{"headers":{"creationTime":"2016-03-27T14:57:17+00:00","modifiedTime":"2016-03-27T14:57:17+00:00","timestamp":"2022-02-24T17:00:44+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"How to Shell Shrimp","strippedTitle":"how to shell shrimp","slug":"how-to-shell-shrimp","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"<p>Removing shells from shrimp is pretty easy, whether they’re cooked or raw. To shell shrimp, you need just your hands. If you want, put on a pair of vinyl gloves to prevent shrimp-scented hands. If you have a fresh lemon, though, you can use some of the juice to wash away the “fragrance.”</p>","description":"<p>Removing shells from shrimp is pretty easy, whether they’re cooked or raw. To shell shrimp, you need just your hands. If you want, put on a pair of vinyl gloves to prevent shrimp-scented hands. If you have a fresh lemon, though, you can use some of the juice to wash away the “fragrance.”</p>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}},{"articleId":201596,"title":"Egg Flower Soup","slug":"egg-flower-soup","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201596"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"\n Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9bc2ece4\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9bc2f66a\"></div></div>"},"articleType":{"articleType":"Step by Step","articleList":null,"content":[{"title":"Hold the shrimp by the tail with one hand, and then use the thumb and forefinger of the other hand to grasp the shrimp’s legs and edge of the shell.","thumb":{"src":null,"width":0,"height":0},"image":{"src":null,"width":0,"height":0},"content":"<p>Make sure you have a good grip with both hands to avoid sending shrimp or shell flying!</p>\n"},{"title":"Pull the legs and shell off the shrimp.","thumb":{"src":null,"width":0,"height":0},"image":{"src":null,"width":0,"height":0},"content":"<p>They should easily slip off in one piece.</p>\n"},{"title":"Leave the shrimp’s tail intact or pull it off.","thumb":{"src":"https://www.dummies.com/wp-content/uploads/88418.medium.jpg","width":1,"height":1},"image":{"src":"https://www.dummies.com/wp-content/uploads/88417.image0.jpg","width":0,"height":0},"content":"<p>Leaving the tail on gives a slightly fancier presentation, but removing it saves work at the dinner table.</p>\n"}],"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":206752},{"headers":{"creationTime":"2016-03-26T22:58:09+00:00","modifiedTime":"2016-03-26T22:58:09+00:00","timestamp":"2022-02-24T16:59:34+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Chinese Herbs and Spices","strippedTitle":"chinese herbs and spices","slug":"chinese-herbs-and-spices","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"<p>The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Chinese five-spice powder: </b>The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices.</p>\n<p class=\"child-para Remember\">Nowadays, five-spice powder contains quite a few more spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorn, and dried tangerine peel.</p>\n </li>\n <li><p class=\"first-para\"><b>Chinese hot mustard: </b>A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form.</p>\n </li>\n <li><p class=\"first-para\"><b>Ginger:</b> This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold.</p>\n </li>\n <li><p class=\"first-para\"><b>Sichuan peppercorns:</b> Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related.</p>\n<p class=\"child-para Tip\">Get the most flavor out of your Sichuan peppercorns by toasting them in a dry frying pan over low heat until they become fragrant, and then add them to your recipe. You can work with either whole peppercorns or ones that are crushed to a powder.</p>\n </li>\n <li><p class=\"first-para\"><b>Star anise:</b> These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.</p>\n </li>\n</ul>","description":"<p>The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Chinese five-spice powder: </b>The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices.</p>\n<p class=\"child-para Remember\">Nowadays, five-spice powder contains quite a few more spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorn, and dried tangerine peel.</p>\n </li>\n <li><p class=\"first-para\"><b>Chinese hot mustard: </b>A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form.</p>\n </li>\n <li><p class=\"first-para\"><b>Ginger:</b> This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold.</p>\n </li>\n <li><p class=\"first-para\"><b>Sichuan peppercorns:</b> Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related.</p>\n<p class=\"child-para Tip\">Get the most flavor out of your Sichuan peppercorns by toasting them in a dry frying pan over low heat until they become fragrant, and then add them to your recipe. You can work with either whole peppercorns or ones that are crushed to a powder.</p>\n </li>\n <li><p class=\"first-para\"><b>Star anise:</b> These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.</p>\n </li>\n</ul>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}},{"articleId":201596,"title":"Egg Flower Soup","slug":"egg-flower-soup","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201596"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"\n Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9767eb69\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9767f4d8\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201608},{"headers":{"creationTime":"2016-03-26T22:58:09+00:00","modifiedTime":"2016-03-26T22:58:09+00:00","timestamp":"2022-02-24T16:59:34+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Chinese Potstickers","strippedTitle":"chinese potstickers","slug":"chinese-potstickers","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"<p>Potstickers are Chinese dumplings that are steamed and then fried. The combination of steaming and pan-frying the potstickers gives the dumpling wrappers an irresistible balance between smooth and noodlelike on top, and crispy and caramelized on the bottom. Potstickers, despite the name, shouldn’t actually stick to your wok, though.</p>\n<p><b><i>Preparation time: </i></b><i>1 hour</i></p>\n<p><b><i>Cooking time: </i></b><i>About 30 minutes</i></p>\n<p><b><i>Yield: </i></b><i>30 potstickers</i></p>\n<p class=\"recipe_ingredient\">8 dried black mushrooms</p>\n<p class=\"recipe_ingredient\">1 napa cabbage</p>\n<p class=\"recipe_ingredient\">1 teaspoon salt</p>\n<p class=\"recipe_ingredient\">3/4 pound ground pork, chicken, or beef</p>\n<p class=\"recipe_ingredient\">4 green onions</p>\n<p class=\"recipe_ingredient\">Fresh ginger</p>\n<p class=\"recipe_ingredient\">2 tablespoons oyster-flavored sauce</p>\n<p class=\"recipe_ingredient\">2 teaspoons Chinese rice wine</p>\n<p class=\"recipe_ingredient\">1 teaspoon sesame oil</p>\n<p class=\"recipe_ingredient\">1 1/2 tablespoons cornstarch</p>\n<p class=\"recipe_ingredient\">1/4 teaspoon white pepper</p>\n<p class=\"recipe_ingredient\">30 potsticker wrappers</p>\n<p class=\"recipe_ingredient\">3 tablespoons cooking oil</p>\n<p class=\"recipe_ingredient_last\">1 cup chicken broth</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Soak the mushrooms in warm water until softened, about 20 minutes.</p>\n<p class=\"child-para\">Be sure to completely cover the mushrooms with the water.</p>\n </li>\n <li><p class=\"first-para\">Drain the mushrooms, discard the stems, and mince the caps.</p>\n </li>\n <li><p class=\"first-para\">Shred the napa cabbage.</p>\n </li>\n <li><p class=\"first-para\">In a large bowl, toss 4 cups of the cabbage with the salt; squeeze to remove the excess liquid.</p>\n </li>\n <li><p class=\"first-para\">Chop the green onions and mince the ginger.</p>\n </li>\n <li><p class=\"first-para\">Combine the mushrooms, napa cabbage, ground pork, green onions, oyster-flavored sauce, rice wine, sesame oil, cornstarch, white pepper, and 1 1/2 tablespoons of the minced ginger in a bowl; mix well.</p>\n </li>\n <li><p class=\"first-para\">Place a heaping teaspoon of the filling in the center of a potsticker wrapper.</p>\n<p class=\"child-para\">Keep the remaining wrappers covered to prevent drying.</p>\n </li>\n <li><p class=\"first-para\">Brush the edges of the wrapper with water.</p>\n </li>\n <li><p class=\"first-para\">Fold the wrapper in half, crimping one side, to form a semicircle.</p>\n </li>\n <li><p class=\"first-para\">Pinch the edges together to seal.</p>\n </li>\n <li><p class=\"first-para\">Set the potsticker, seam side up, in a baking pan.</p>\n<p class=\"child-para\">Cover the potstickers with a wet towel to prevent drying.</p>\n </li>\n <li><p class=\"first-para\">Place a wide frying pan over medium heat until hot.</p>\n </li>\n <li><p class=\"first-para\">Add 1 tablespoon of the cooking oil.</p>\n </li>\n <li><p class=\"first-para\">Add 10 potstickers, seam side up.</p>\n </li>\n <li><p class=\"first-para\">Cook until the bottoms are golden brown, about 3 minutes.</p>\n </li>\n <li><p class=\"first-para\">Add 1/3 cup chicken broth.</p>\n </li>\n <li><p class=\"first-para\">Reduce the heat to low, cover, and cook until the liquid is absorbed, 4 to 5 minutes.</p>\n </li>\n <li><p class=\"first-para\">Remove the potstickers from the pan.</p>\n </li>\n <li><p class=\"first-para\">Repeat with the remaining potstickers, cooking oil, and chicken broth.</p>\n </li>\n</ol>\n<p><b>Tip: </b>Most potsticker wrappers come in 1-pound packages. The number of actual wrappers in a 1-pound package varies, depending on the wrapper thickness. Because potsticker wrappers should be thick to survive pan-frying without tearing, scope out those packages that appear to have fewer, thicker wrappers.</p>","description":"<p>Potstickers are Chinese dumplings that are steamed and then fried. The combination of steaming and pan-frying the potstickers gives the dumpling wrappers an irresistible balance between smooth and noodlelike on top, and crispy and caramelized on the bottom. Potstickers, despite the name, shouldn’t actually stick to your wok, though.</p>\n<p><b><i>Preparation time: </i></b><i>1 hour</i></p>\n<p><b><i>Cooking time: </i></b><i>About 30 minutes</i></p>\n<p><b><i>Yield: </i></b><i>30 potstickers</i></p>\n<p class=\"recipe_ingredient\">8 dried black mushrooms</p>\n<p class=\"recipe_ingredient\">1 napa cabbage</p>\n<p class=\"recipe_ingredient\">1 teaspoon salt</p>\n<p class=\"recipe_ingredient\">3/4 pound ground pork, chicken, or beef</p>\n<p class=\"recipe_ingredient\">4 green onions</p>\n<p class=\"recipe_ingredient\">Fresh ginger</p>\n<p class=\"recipe_ingredient\">2 tablespoons oyster-flavored sauce</p>\n<p class=\"recipe_ingredient\">2 teaspoons Chinese rice wine</p>\n<p class=\"recipe_ingredient\">1 teaspoon sesame oil</p>\n<p class=\"recipe_ingredient\">1 1/2 tablespoons cornstarch</p>\n<p class=\"recipe_ingredient\">1/4 teaspoon white pepper</p>\n<p class=\"recipe_ingredient\">30 potsticker wrappers</p>\n<p class=\"recipe_ingredient\">3 tablespoons cooking oil</p>\n<p class=\"recipe_ingredient_last\">1 cup chicken broth</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Soak the mushrooms in warm water until softened, about 20 minutes.</p>\n<p class=\"child-para\">Be sure to completely cover the mushrooms with the water.</p>\n </li>\n <li><p class=\"first-para\">Drain the mushrooms, discard the stems, and mince the caps.</p>\n </li>\n <li><p class=\"first-para\">Shred the napa cabbage.</p>\n </li>\n <li><p class=\"first-para\">In a large bowl, toss 4 cups of the cabbage with the salt; squeeze to remove the excess liquid.</p>\n </li>\n <li><p class=\"first-para\">Chop the green onions and mince the ginger.</p>\n </li>\n <li><p class=\"first-para\">Combine the mushrooms, napa cabbage, ground pork, green onions, oyster-flavored sauce, rice wine, sesame oil, cornstarch, white pepper, and 1 1/2 tablespoons of the minced ginger in a bowl; mix well.</p>\n </li>\n <li><p class=\"first-para\">Place a heaping teaspoon of the filling in the center of a potsticker wrapper.</p>\n<p class=\"child-para\">Keep the remaining wrappers covered to prevent drying.</p>\n </li>\n <li><p class=\"first-para\">Brush the edges of the wrapper with water.</p>\n </li>\n <li><p class=\"first-para\">Fold the wrapper in half, crimping one side, to form a semicircle.</p>\n </li>\n <li><p class=\"first-para\">Pinch the edges together to seal.</p>\n </li>\n <li><p class=\"first-para\">Set the potsticker, seam side up, in a baking pan.</p>\n<p class=\"child-para\">Cover the potstickers with a wet towel to prevent drying.</p>\n </li>\n <li><p class=\"first-para\">Place a wide frying pan over medium heat until hot.</p>\n </li>\n <li><p class=\"first-para\">Add 1 tablespoon of the cooking oil.</p>\n </li>\n <li><p class=\"first-para\">Add 10 potstickers, seam side up.</p>\n </li>\n <li><p class=\"first-para\">Cook until the bottoms are golden brown, about 3 minutes.</p>\n </li>\n <li><p class=\"first-para\">Add 1/3 cup chicken broth.</p>\n </li>\n <li><p class=\"first-para\">Reduce the heat to low, cover, and cook until the liquid is absorbed, 4 to 5 minutes.</p>\n </li>\n <li><p class=\"first-para\">Remove the potstickers from the pan.</p>\n </li>\n <li><p class=\"first-para\">Repeat with the remaining potstickers, cooking oil, and chicken broth.</p>\n </li>\n</ol>\n<p><b>Tip: </b>Most potsticker wrappers come in 1-pound packages. The number of actual wrappers in a 1-pound package varies, depending on the wrapper thickness. Because potsticker wrappers should be thick to survive pan-frying without tearing, scope out those packages that appear to have fewer, thicker wrappers.</p>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}},{"articleId":201596,"title":"Egg Flower Soup","slug":"egg-flower-soup","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201596"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"\n Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b97676a86\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b97677433\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201607},{"headers":{"creationTime":"2016-03-26T22:58:08+00:00","modifiedTime":"2016-03-26T22:58:08+00:00","timestamp":"2022-02-24T16:59:34+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Classic Chinese Sauces and Condiments","strippedTitle":"classic chinese sauces and condiments","slug":"classic-chinese-sauces-and-condiments","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"<p>Chinese cooking encompasses thousands of sauces and condiments, and thanks to your supermarket’s Asian food aisle, many classic Chinese sauces and condiments are readily available. Some of these flavors are strong, some are subtle. Either way, it’s fun to experiment with these intriguing ingredients.</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Black bean sauce: </b>Made of salted black beans and rice wine; has a savory, slightly salty flavor that sometimes gets a little kick from garlic and hot chiles. If you find only \"black bean garlic sauce\" at your store, you can use it — just reduce (to your taste) the amount of other garlic in the recipe.</p>\n </li>\n <li><p class=\"first-para\"><b><i>Char siu </i>sauce: </b>A combination of fermented soy beans, vinegar, tomato paste, chile, garlic, sugar, and Chinese spices; used on Chinese barbecued spareribs and roast pork.</p>\n </li>\n <li><p class=\"first-para\"><b>Chile pastes and sauces: </b>Come in a range of flavors, degrees of heat, and consistencies, but most are made from a blend of fresh and dried chiles and vinegar.</p>\n </li>\n <li><p class=\"first-para\"><b>Chile oil: </b>This reddish orange oil comes from infusing whole, dried red chiles or crushed red pepper flakes in oil.</p>\n </li>\n <li><p class=\"first-para\"><b>Hoisin sauce:</b> This dark, rich, pastelike sauce has a spicy-sweet flavor and reddish brown color. It’s normally made from fermented soybeans, vinegar, garlic, sugar, and Chinese spices.</p>\n </li>\n <li><p class=\"first-para\"><b>Oyster-flavored sauce:</b> The name of this sauce is a little deceptive: It really doesn’t have a flavor much like oysters. Instead, the thick, brown, all-purpose sauce made from oyster extracts, sugar, seasonings, and cornstarch has sweet and smoky notes.</p>\n </li>\n <li><p class=\"first-para\"><b>Plum sauce: </b>Made from a combination of salted plums, apricots, yams, rice vinegar, chiles, sugar, and other spices. It can run the gamut from sweet-tart to salty, and from smooth to chunky and jamlike.</p>\n </li>\n <li><p class=\"first-para\"><b>Rice wine: </b>An amber-colored liquid from the fermentation of glutinous rice and millet.</p>\n </li>\n <li><p class=\"first-para\"><b>Sesame oil: </b>A dark amber, aromatic oil pressed from toasted sesame seeds used on a finished dish.</p>\n </li>\n <li><p class=\"first-para\"><b>Sesame paste:</b> A thick, peanut buttery paste, made from toasted white sesame seeds.</p>\n </li>\n <li><p class=\"first-para\"><b>Soy sauce:</b> The best-quality soy sauces, made from traditionally fermented soybeans and wheat, have a dark color and a slightly sweet, mildly salty flavor that isn’t overpowering.</p>\n </li>\n <li><p class=\"first-para\"><b>Dark soy sauce: </b>The addition of molasses and a bit of cornstarch gives a sweeter, more full-bodied flavor and a syrupy consistency to dark soy sauce.</p>\n </li>\n <li><p class=\"first-para\"><b>Rice vinegar: </b>Mild, not pungent, and relatively sweet.</p>\n<p class=\"child-para Remember\">“Seasoned” rice vinegars are spiked with sugar, which adds an even stronger sweetness.</p>\n </li>\n <li><p class=\"first-para\"><b>Black vinegar: </b>Made from the fermentation of a mixture of rice, wheat, and millet, black vinegar has a bold, sweet-tart, and smoky flavor and a deep, dark color.</p>\n </li>\n <li><p class=\"first-para\"><b>Red vinegar:</b> Has a mild, light, and smooth flavor.</p>\n </li>\n</ul>","description":"<p>Chinese cooking encompasses thousands of sauces and condiments, and thanks to your supermarket’s Asian food aisle, many classic Chinese sauces and condiments are readily available. Some of these flavors are strong, some are subtle. Either way, it’s fun to experiment with these intriguing ingredients.</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Black bean sauce: </b>Made of salted black beans and rice wine; has a savory, slightly salty flavor that sometimes gets a little kick from garlic and hot chiles. If you find only \"black bean garlic sauce\" at your store, you can use it — just reduce (to your taste) the amount of other garlic in the recipe.</p>\n </li>\n <li><p class=\"first-para\"><b><i>Char siu </i>sauce: </b>A combination of fermented soy beans, vinegar, tomato paste, chile, garlic, sugar, and Chinese spices; used on Chinese barbecued spareribs and roast pork.</p>\n </li>\n <li><p class=\"first-para\"><b>Chile pastes and sauces: </b>Come in a range of flavors, degrees of heat, and consistencies, but most are made from a blend of fresh and dried chiles and vinegar.</p>\n </li>\n <li><p class=\"first-para\"><b>Chile oil: </b>This reddish orange oil comes from infusing whole, dried red chiles or crushed red pepper flakes in oil.</p>\n </li>\n <li><p class=\"first-para\"><b>Hoisin sauce:</b> This dark, rich, pastelike sauce has a spicy-sweet flavor and reddish brown color. It’s normally made from fermented soybeans, vinegar, garlic, sugar, and Chinese spices.</p>\n </li>\n <li><p class=\"first-para\"><b>Oyster-flavored sauce:</b> The name of this sauce is a little deceptive: It really doesn’t have a flavor much like oysters. Instead, the thick, brown, all-purpose sauce made from oyster extracts, sugar, seasonings, and cornstarch has sweet and smoky notes.</p>\n </li>\n <li><p class=\"first-para\"><b>Plum sauce: </b>Made from a combination of salted plums, apricots, yams, rice vinegar, chiles, sugar, and other spices. It can run the gamut from sweet-tart to salty, and from smooth to chunky and jamlike.</p>\n </li>\n <li><p class=\"first-para\"><b>Rice wine: </b>An amber-colored liquid from the fermentation of glutinous rice and millet.</p>\n </li>\n <li><p class=\"first-para\"><b>Sesame oil: </b>A dark amber, aromatic oil pressed from toasted sesame seeds used on a finished dish.</p>\n </li>\n <li><p class=\"first-para\"><b>Sesame paste:</b> A thick, peanut buttery paste, made from toasted white sesame seeds.</p>\n </li>\n <li><p class=\"first-para\"><b>Soy sauce:</b> The best-quality soy sauces, made from traditionally fermented soybeans and wheat, have a dark color and a slightly sweet, mildly salty flavor that isn’t overpowering.</p>\n </li>\n <li><p class=\"first-para\"><b>Dark soy sauce: </b>The addition of molasses and a bit of cornstarch gives a sweeter, more full-bodied flavor and a syrupy consistency to dark soy sauce.</p>\n </li>\n <li><p class=\"first-para\"><b>Rice vinegar: </b>Mild, not pungent, and relatively sweet.</p>\n<p class=\"child-para Remember\">“Seasoned” rice vinegars are spiked with sugar, which adds an even stronger sweetness.</p>\n </li>\n <li><p class=\"first-para\"><b>Black vinegar: </b>Made from the fermentation of a mixture of rice, wheat, and millet, black vinegar has a bold, sweet-tart, and smoky flavor and a deep, dark color.</p>\n </li>\n <li><p class=\"first-para\"><b>Red vinegar:</b> Has a mild, light, and smooth flavor.</p>\n </li>\n</ul>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201596,"title":"Egg Flower Soup","slug":"egg-flower-soup","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201596"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"\n Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9766e710\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9766f0d6\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201606},{"headers":{"creationTime":"2016-03-26T22:58:02+00:00","modifiedTime":"2016-03-26T22:58:02+00:00","timestamp":"2022-02-24T16:59:34+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Egg Flower Soup","strippedTitle":"egg flower soup","slug":"egg-flower-soup","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"<p>Sometimes called egg drop soup, this version of egg flower soup is surprisingly quick and easy to make. Egg flower soup is a great dish when your cupboards are almost bare and you just can’t summon the energy to fix anything more complicated.</p>\n<p>The name “egg flower soup” often confounds Western diners: For one thing, the soup contains no flowers. The name actually came from the beaten egg white’s apparent “blossoming” while it’s slowly drizzled into the hot broth.</p>\n<p><b><i>Preparation time:</i></b><i> 12 minutes</i></p>\n<p><b><i>Cooking time:</i></b><i> About 15 minutes</i></p>\n<p><b><i>Yield: </i></b><i>4 to 6 servings</i></p>\n<p class=\"recipe_ingredient\">6 cups chicken broth</p>\n<p class=\"recipe_ingredient\">1 tablespoon wine</p>\n<p class=\"recipe_ingredient\">2 medium carrots</p>\n<p class=\"recipe_ingredient\">1 cup snow peas</p>\n<p class=\"recipe_ingredient\">1 teaspoon cornstarch</p>\n<p class=\"recipe_ingredient\">1 sheet of 8-x-7-inch <i>nori</i></p>\n<p class=\"recipe_ingredient\">1 egg</p>\n<p class=\"recipe_ingredient\">1 teaspoon sesame oil</p>\n<p class=\"recipe_ingredient\">1/8 teaspoon salt</p>\n<p class=\"recipe_ingredient_last\">1/8 teaspoon white pepper</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">In a medium soup pot, bring the chicken broth and wine to a boil.</p>\n </li>\n <li><p class=\"first-para\">Reduce the heat and simmer for 5 minutes.</p>\n </li>\n <li><p class=\"first-para\">Julienne the carrots.</p>\n </li>\n <li><p class=\"first-para\">Snap off the snow peas’ stem ends and remove the fibrous strings.</p>\n </li>\n <li><p class=\"first-para\">Add 1/4 cup carrots and the snow peas to the pot; cook for 30 to 40 seconds.</p>\n </li>\n <li><p class=\"first-para\">Dissolve the cornstarch in 2 teaspoons of water.</p>\n </li>\n <li><p class=\"first-para\">Add the cornstarch solution to the pot and cook, stirring, until the soup comes to a boil.</p>\n </li>\n <li><p class=\"first-para\">Cut the <i>nori</i> into 1/8-inch strips.</p>\n </li>\n <li><p class=\"first-para\">Stir in the <i>nori.</i> Turn off the heat.</p>\n </li>\n <li><p class=\"first-para\">Crack the egg into a bowl and lightly beat it with a fork or whisk.</p>\n </li>\n <li><p class=\"first-para\">Slowly pour the egg into the pot, stirring with a chopstick in a circular motion until long threads form.</p>\n </li>\n <li><p class=\"first-para\">Stir in the sesame oil, salt, and white pepper.</p>\n </li>\n</ol>\n<p>To give the egg flower soup recipe a little bit more green, add baby bok choy, spinach, or any other leafy green that you like. And for meat lovers, you can add a half cup of leftover barbecued pork, cooked shrimp, or ham lunch meat.</p>","description":"<p>Sometimes called egg drop soup, this version of egg flower soup is surprisingly quick and easy to make. Egg flower soup is a great dish when your cupboards are almost bare and you just can’t summon the energy to fix anything more complicated.</p>\n<p>The name “egg flower soup” often confounds Western diners: For one thing, the soup contains no flowers. The name actually came from the beaten egg white’s apparent “blossoming” while it’s slowly drizzled into the hot broth.</p>\n<p><b><i>Preparation time:</i></b><i> 12 minutes</i></p>\n<p><b><i>Cooking time:</i></b><i> About 15 minutes</i></p>\n<p><b><i>Yield: </i></b><i>4 to 6 servings</i></p>\n<p class=\"recipe_ingredient\">6 cups chicken broth</p>\n<p class=\"recipe_ingredient\">1 tablespoon wine</p>\n<p class=\"recipe_ingredient\">2 medium carrots</p>\n<p class=\"recipe_ingredient\">1 cup snow peas</p>\n<p class=\"recipe_ingredient\">1 teaspoon cornstarch</p>\n<p class=\"recipe_ingredient\">1 sheet of 8-x-7-inch <i>nori</i></p>\n<p class=\"recipe_ingredient\">1 egg</p>\n<p class=\"recipe_ingredient\">1 teaspoon sesame oil</p>\n<p class=\"recipe_ingredient\">1/8 teaspoon salt</p>\n<p class=\"recipe_ingredient_last\">1/8 teaspoon white pepper</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">In a medium soup pot, bring the chicken broth and wine to a boil.</p>\n </li>\n <li><p class=\"first-para\">Reduce the heat and simmer for 5 minutes.</p>\n </li>\n <li><p class=\"first-para\">Julienne the carrots.</p>\n </li>\n <li><p class=\"first-para\">Snap off the snow peas’ stem ends and remove the fibrous strings.</p>\n </li>\n <li><p class=\"first-para\">Add 1/4 cup carrots and the snow peas to the pot; cook for 30 to 40 seconds.</p>\n </li>\n <li><p class=\"first-para\">Dissolve the cornstarch in 2 teaspoons of water.</p>\n </li>\n <li><p class=\"first-para\">Add the cornstarch solution to the pot and cook, stirring, until the soup comes to a boil.</p>\n </li>\n <li><p class=\"first-para\">Cut the <i>nori</i> into 1/8-inch strips.</p>\n </li>\n <li><p class=\"first-para\">Stir in the <i>nori.</i> Turn off the heat.</p>\n </li>\n <li><p class=\"first-para\">Crack the egg into a bowl and lightly beat it with a fork or whisk.</p>\n </li>\n <li><p class=\"first-para\">Slowly pour the egg into the pot, stirring with a chopstick in a circular motion until long threads form.</p>\n </li>\n <li><p class=\"first-para\">Stir in the sesame oil, salt, and white pepper.</p>\n </li>\n</ol>\n<p>To give the egg flower soup recipe a little bit more green, add baby bok choy, spinach, or any other leafy green that you like. And for meat lovers, you can add a half cup of leftover barbecued pork, cooked shrimp, or ham lunch meat.</p>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"\n Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b976485db\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b97648f42\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201596},{"headers":{"creationTime":"2016-03-26T22:58:00+00:00","modifiedTime":"2016-03-26T22:58:00+00:00","timestamp":"2022-02-24T16:59:34+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Types of Chinese Noodles","strippedTitle":"types of chinese noodles","slug":"types-of-chinese-noodles","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"<p>The Chinese love their noodles and have for centuries. The shapes of Chinese noodles may not vary as much as do those of Italian pasta, but the different ingredients used to make Chinese noodles do set one variety apart from the next:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Egg noodles: </b>Of all the Chinese noodles, egg noodles bear the strongest resemblance to Western pasta. But Chinese noodle makers use regular wheat flour instead of semolina.</p>\n<p class=\"child-para Remember\">Like Italian pasta, Chinese egg noodles come in both fresh and dried forms and in a wide range of widths, lengths, and flavors.</p>\n<p class=\"child-para\">Shanghai noodles are a thick style of round egg noodle that, as their name suggests, originated in Shanghai. Because they’re larger and more filling than the thinner types, they deserve a hearty, more richly flavored sauce — just the kind that Shanghai cooks are known for making.</p>\n </li>\n <li><p class=\"first-para\"><b>Fresh rice noodles: </b>When fresh, these noodles are soft and pliable, and have a milky white color. They’re made from long-grain rice flour and water and come in whole folded sheets that you cut to your desired thickness, or in ready-cut strips ranging in width from a couple inches to thin, linguine-like strands. Both types have a light coating of oil to keep the notoriously sticky noodles from sticking together. To remove this coating, you need only rinse them gently with hot water.</p>\n </li>\n <li><p class=\"first-para\"><b>Dried rice noodles:</b> If you’re keen to make your own rice noodle dishes, you can find dried ones in an increasing number of supermarkets. Made from the same rice flour as the fresh kind, these translucent, brittle sticks and ribbons are firmer than fresh, but are still excellent alternatives for those of us who just can’t live without rice noodles.</p>\n </li>\n <li><p class=\"first-para\"><b>Cellophane or bean thread noodles: </b>These semi-transparent noodles made from mung bean flour look like coils of fishing line. Their mild flavor and slightly elastic consistency perfectly complement soups and casseroles with thick sauces and rich seasonings that cling to the noodles’ surfaces.</p>\n </li>\n</ul>","description":"<p>The Chinese love their noodles and have for centuries. The shapes of Chinese noodles may not vary as much as do those of Italian pasta, but the different ingredients used to make Chinese noodles do set one variety apart from the next:</p>\n<ul class=\"level-one\">\n <li><p class=\"first-para\"><b>Egg noodles: </b>Of all the Chinese noodles, egg noodles bear the strongest resemblance to Western pasta. But Chinese noodle makers use regular wheat flour instead of semolina.</p>\n<p class=\"child-para Remember\">Like Italian pasta, Chinese egg noodles come in both fresh and dried forms and in a wide range of widths, lengths, and flavors.</p>\n<p class=\"child-para\">Shanghai noodles are a thick style of round egg noodle that, as their name suggests, originated in Shanghai. Because they’re larger and more filling than the thinner types, they deserve a hearty, more richly flavored sauce — just the kind that Shanghai cooks are known for making.</p>\n </li>\n <li><p class=\"first-para\"><b>Fresh rice noodles: </b>When fresh, these noodles are soft and pliable, and have a milky white color. They’re made from long-grain rice flour and water and come in whole folded sheets that you cut to your desired thickness, or in ready-cut strips ranging in width from a couple inches to thin, linguine-like strands. Both types have a light coating of oil to keep the notoriously sticky noodles from sticking together. To remove this coating, you need only rinse them gently with hot water.</p>\n </li>\n <li><p class=\"first-para\"><b>Dried rice noodles:</b> If you’re keen to make your own rice noodle dishes, you can find dried ones in an increasing number of supermarkets. Made from the same rice flour as the fresh kind, these translucent, brittle sticks and ribbons are firmer than fresh, but are still excellent alternatives for those of us who just can’t live without rice noodles.</p>\n </li>\n <li><p class=\"first-para\"><b>Cellophane or bean thread noodles: </b>These semi-transparent noodles made from mung bean flour look like coils of fishing line. Their mild flavor and slightly elastic consistency perfectly complement soups and casseroles with thick sauces and rich seasonings that cling to the noodles’ surfaces.</p>\n </li>\n</ul>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"\n Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b97631fac\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b97632944\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201592},{"headers":{"creationTime":"2016-03-26T22:57:05+00:00","modifiedTime":"2016-03-26T22:57:05+00:00","timestamp":"2022-02-24T16:59:32+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Recipes","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33859"},"slug":"recipes","categoryId":33859},{"name":"Chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"},"slug":"chinese","categoryId":33866}],"title":"Almond Cookies","strippedTitle":"almond cookies","slug":"almond-cookies","canonicalUrl":"","seo":{"metaDescription":"","noIndex":0,"noFollow":0},"content":"<p>By using vegetable shortening instead of the traditional lard in these almond cookies, this recipe creates almond cookies that are a little bit crispier — and with a lot less cholesterol.</p>\n<div class=\"imageBlock\" style=\"width:535px;\"><img src=\"https://www.dummies.com/wp-content/uploads/87907.image0.jpg\" width=\"535\" height=\"400\" alt=\"[Credit: Michael Lamotte/Cole Group/PhotoDisc]\"/><div class=\"imageCredit\">Credit: Michael Lamotte/Cole Group/PhotoDisc</div></div>\n<p><b><i>Preparation time:</i></b><i> 20 minutes, plus 1 hour for the dough to rest</i></p>\n<p><b><i>Cooking time:</i></b><i> About 15 minutes per batch</i></p>\n<p><b><i>Yield: </i></b><i>About 32 cookies</i></p>\n<p class=\"recipe_ingredient\">1 3/4 cups all-purpose flour</p>\n<p class=\"recipe_ingredient\">3/4 teaspoon baking powder</p>\n<p class=\"recipe_ingredient\">1/2 teaspoon baking soda</p>\n<p class=\"recipe_ingredient\">1 cup solid vegetable shortening</p>\n<p class=\"recipe_ingredient\">1/2 cup granulated sugar</p>\n<p class=\"recipe_ingredient\">1/4 cup packed brown sugar</p>\n<p class=\"recipe_ingredient\">1/8 teaspoon salt</p>\n<p class=\"recipe_ingredient\">1 egg</p>\n<p class=\"recipe_ingredient\">2 teaspoons vanilla extract</p>\n<p class=\"recipe_ingredient\">1 teaspoon almond extract</p>\n<p class=\"recipe_ingredient\">1/2 cup chopped blanched almonds</p>\n<p class=\"recipe_ingredient_last\">32 almond halves</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Sift the flour, baking powder, and baking soda into a bowl.</p>\n </li>\n <li><p class=\"first-para\">In a large bowl, beat the shortening, sugar, brown sugar, and salt with an electric mixer until fluffy.</p>\n </li>\n <li><p class=\"first-para\">Crack the egg and pour it into a small bowl, then beat it lightly with a whisk or fork.</p>\n </li>\n <li><p class=\"first-para\">Add the egg, and the vanilla and almond extracts; beat until blended.</p>\n </li>\n <li><p class=\"first-para\">Add the flour mixture; beat until fully incorporated.</p>\n </li>\n <li><p class=\"first-para\">Add the chopped almonds and stir to mix well.</p>\n </li>\n <li><p class=\"first-para\">Shape the dough into a ball, cover with plastic wrap, and refrigerate.</p>\n<p class=\"child-para\">You need to refrigerate the dough for at least 1 hour, and you can keep it in the fridge for up to 2 days.</p>\n </li>\n <li><p class=\"first-para\">Preheat the oven to 350 degrees.</p>\n </li>\n <li><p class=\"first-para\">Roll the dough into tablespoon-sized balls.</p>\n </li>\n <li><p class=\"first-para\">Place the balls 2 to 3 inches apart on a baking sheet.</p>\n </li>\n <li><p class=\"first-para\">Press an almond half into the center of each ball.</p>\n </li>\n <li><p class=\"first-para\">Bake until golden brown, 14 to 16 minutes.</p>\n<p class=\"child-para\">Let cool on the baking sheet for 7 minutes and then transfer to a rack to cool completely.</p>\n </li>\n</ol>\n<p>Even desserts deserve garnishing. Sprinkle some toasted sesame seeds or even some finely chopped walnuts onto your almond cookies while they’re still warm — they’re the perfect accessory for these tempting treats.</p>","description":"<p>By using vegetable shortening instead of the traditional lard in these almond cookies, this recipe creates almond cookies that are a little bit crispier — and with a lot less cholesterol.</p>\n<div class=\"imageBlock\" style=\"width:535px;\"><img src=\"https://www.dummies.com/wp-content/uploads/87907.image0.jpg\" width=\"535\" height=\"400\" alt=\"[Credit: Michael Lamotte/Cole Group/PhotoDisc]\"/><div class=\"imageCredit\">Credit: Michael Lamotte/Cole Group/PhotoDisc</div></div>\n<p><b><i>Preparation time:</i></b><i> 20 minutes, plus 1 hour for the dough to rest</i></p>\n<p><b><i>Cooking time:</i></b><i> About 15 minutes per batch</i></p>\n<p><b><i>Yield: </i></b><i>About 32 cookies</i></p>\n<p class=\"recipe_ingredient\">1 3/4 cups all-purpose flour</p>\n<p class=\"recipe_ingredient\">3/4 teaspoon baking powder</p>\n<p class=\"recipe_ingredient\">1/2 teaspoon baking soda</p>\n<p class=\"recipe_ingredient\">1 cup solid vegetable shortening</p>\n<p class=\"recipe_ingredient\">1/2 cup granulated sugar</p>\n<p class=\"recipe_ingredient\">1/4 cup packed brown sugar</p>\n<p class=\"recipe_ingredient\">1/8 teaspoon salt</p>\n<p class=\"recipe_ingredient\">1 egg</p>\n<p class=\"recipe_ingredient\">2 teaspoons vanilla extract</p>\n<p class=\"recipe_ingredient\">1 teaspoon almond extract</p>\n<p class=\"recipe_ingredient\">1/2 cup chopped blanched almonds</p>\n<p class=\"recipe_ingredient_last\">32 almond halves</p>\n<ol class=\"level-one\">\n <li><p class=\"first-para\">Sift the flour, baking powder, and baking soda into a bowl.</p>\n </li>\n <li><p class=\"first-para\">In a large bowl, beat the shortening, sugar, brown sugar, and salt with an electric mixer until fluffy.</p>\n </li>\n <li><p class=\"first-para\">Crack the egg and pour it into a small bowl, then beat it lightly with a whisk or fork.</p>\n </li>\n <li><p class=\"first-para\">Add the egg, and the vanilla and almond extracts; beat until blended.</p>\n </li>\n <li><p class=\"first-para\">Add the flour mixture; beat until fully incorporated.</p>\n </li>\n <li><p class=\"first-para\">Add the chopped almonds and stir to mix well.</p>\n </li>\n <li><p class=\"first-para\">Shape the dough into a ball, cover with plastic wrap, and refrigerate.</p>\n<p class=\"child-para\">You need to refrigerate the dough for at least 1 hour, and you can keep it in the fridge for up to 2 days.</p>\n </li>\n <li><p class=\"first-para\">Preheat the oven to 350 degrees.</p>\n </li>\n <li><p class=\"first-para\">Roll the dough into tablespoon-sized balls.</p>\n </li>\n <li><p class=\"first-para\">Place the balls 2 to 3 inches apart on a baking sheet.</p>\n </li>\n <li><p class=\"first-para\">Press an almond half into the center of each ball.</p>\n </li>\n <li><p class=\"first-para\">Bake until golden brown, 14 to 16 minutes.</p>\n<p class=\"child-para\">Let cool on the baking sheet for 7 minutes and then transfer to a rack to cool completely.</p>\n </li>\n</ol>\n<p>Even desserts deserve garnishing. Sprinkle some toasted sesame seeds or even some finely chopped walnuts onto your almond cookies while they’re still warm — they’re the perfect accessory for these tempting treats.</p>","blurb":"","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"primaryCategoryTaxonomy":{"categoryId":33866,"title":"Chinese","slug":"chinese","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33866"}},"secondaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"tertiaryCategoryTaxonomy":{"categoryId":0,"title":null,"slug":null,"_links":null},"trendingArticles":null,"inThisArticle":[],"relatedArticles":{"fromBook":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}},{"articleId":201606,"title":"Classic Chinese Sauces and Condiments","slug":"classic-chinese-sauces-and-condiments","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201606"}}],"fromCategory":[{"articleId":209418,"title":"Chinese Cooking For Dummies Cheat Sheet","slug":"chinese-cooking-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/209418"}},{"articleId":208046,"title":"Chinese For Dummies Cheat Sheet","slug":"chinese-for-dummies-cheat-sheet","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/208046"}},{"articleId":206752,"title":"How to Shell Shrimp","slug":"how-to-shell-shrimp","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/206752"}},{"articleId":201608,"title":"Chinese Herbs and Spices","slug":"chinese-herbs-and-spices","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201608"}},{"articleId":201607,"title":"Chinese Potstickers","slug":"chinese-potstickers","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"_links":{"self":"https://dummies-api.dummies.com/v2/articles/201607"}}]},"hasRelatedBookFromSearch":false,"relatedBook":{"bookId":282078,"slug":"chinese-cooking-for-dummies","isbn":"9780764552472","categoryList":["home-auto-hobbies","food-drink","recipes","chinese"],"amazon":{"default":"https://www.amazon.com/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","ca":"https://www.amazon.ca/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","indigo_ca":"http://www.tkqlhce.com/click-9208661-13710633?url=https://www.chapters.indigo.ca/en-ca/books/product/0764552473-item.html&cjsku=978111945484","gb":"https://www.amazon.co.uk/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20","de":"https://www.amazon.de/gp/product/0764552473/ref=as_li_tl?ie=UTF8&tag=wiley01-20"},"image":{"src":"https://www.dummies.com/wp-content/uploads/chinese-cooking-for-dummies-cover-9780764552472-201x255.jpg","width":201,"height":255},"title":"Chinese Cooking For Dummies","testBankPinActivationLink":"","bookOutOfPrint":false,"authorsInfo":"\n Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","authors":[{"authorId":9368,"name":"Martin Yan","slug":"martin-yan","description":"Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.","_links":{"self":"https://dummies-api.dummies.com/v2/authors/9368"}}],"_links":{"self":"https://dummies-api.dummies.com/v2/books/"}},"collections":[],"articleAds":{"footerAd":"<div class=\"du-ad-region row\" id=\"article_page_adhesion_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_adhesion_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9744f582\"></div></div>","rightAd":"<div class=\"du-ad-region row\" id=\"article_page_right_ad\"><div class=\"du-ad-unit col-md-12\" data-slot-id=\"article_page_right_ad\" data-refreshed=\"false\" \r\n data-target = \"[{&quot;key&quot;:&quot;cat&quot;,&quot;values&quot;:[&quot;home-auto-hobbies&quot;,&quot;food-drink&quot;,&quot;recipes&quot;,&quot;chinese&quot;]},{&quot;key&quot;:&quot;isbn&quot;,&quot;values&quot;:[&quot;9780764552472&quot;]}]\" id=\"du-slot-6217b9745005c\"></div></div>"},"articleType":{"articleType":"Articles","articleList":null,"content":null,"videoInfo":{"videoId":null,"name":null,"accountId":null,"playerId":null,"thumbnailUrl":null,"description":null,"uploadDate":null}},"sponsorship":{"sponsorshipPage":false,"backgroundImage":{"src":null,"width":0,"height":0},"brandingLine":"","brandingLink":"","brandingLogo":{"src":null,"width":0,"height":0}},"primaryLearningPath":"Explore","lifeExpectancy":null,"lifeExpectancySetFrom":null,"dummiesForKids":"no","sponsoredContent":"no","adInfo":"","adPairKey":[]},"status":"publish","visibility":"public","articleId":201462}],"_links":{"self":{"self":"https://dummies-api.dummies.com/v2/categories/33866/categoryArticles?sortField=time&sortOrder=1&size=10&offset=0"},"next":{"self":"https://dummies-api.dummies.com/v2/categories/33866/categoryArticles?sortField=time&sortOrder=1&size=10&offset=10"},"last":{"self":"https://dummies-api.dummies.com/v2/categories/33866/categoryArticles?sortField=time&sortOrder=1&size=10&offset=19"}}},"objectTitle":"","status":"success","pageType":"article-category","objectId":"33866","page":1,"sortField":"time","sortOrder":1,"categoriesIds":[],"articleTypes":[],"filterData":{"categoriesFilter":[{"itemId":0,"itemName":"All Categories","count":29}],"articleTypeFilter":[{"articleType":"All Types","count":29},{"articleType":"Articles","count":26},{"articleType":"Cheat Sheet","count":2},{"articleType":"Step by Step","count":1}]},"filterDataLoadedStatus":"success","pageSize":10},"adsState":{"pageScripts":{"headers":{"timestamp":"2022-05-24T18:59:04+00:00"},"adsId":0,"data":{"scripts":[{"pages":["all"],"location":"header","script":"<!--Optimizely Script-->\r\n<script src=\"https://cdn.optimizely.com/js/10563184655.js\"></script>","enabled":false},{"pages":["all"],"location":"header","script":"<!-- comScore Tag -->\r\n<script>var _comscore = _comscore || [];_comscore.push({ c1: \"2\", c2: \"15097263\" });(function() {var s = document.createElement(\"script\"), el = document.getElementsByTagName(\"script\")[0]; s.async = true;s.src = (document.location.protocol == \"https:\" ? 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Stir-fry, steam, and sautee your way to authentic Chinese dishes that will give the restaurants a run for their money.

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Chinese Chinese For Dummies Cheat Sheet

Cheat Sheet / Updated 02-22-2022

Knowing some basic Chinese questions, expressions, and emergency phrases will help you interact with people and travel more confidently in a Chinese-speaking country. Learning the days and months of the Chinese calendar, along with Chinese numbers, will make it easier to make plans and keep tabs on your money.

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Chinese Drunken Chicken

Article / Updated 04-26-2016

This drunken chicken recipe doesn’t call for chickens who’ve had one too many martinis. It actually gets its name from the step of marinating moist, cooked chicken pieces overnight in Chinese rice wine mixed with sugar, ginger, and other flavorings. Credit: PhotoDisc, Inc. Preparation time: 25 minutes Cooking time: 50 minutes Yield: 4 servings 6 boneless, skinless chicken thighs (about 2 1/4 pounds) 3/4 cup chicken broth 1 cup Chinese rice wine 3 tablespoons brandy 3 tablespoons soy sauce 6 pieces ginger 2 1/2 teaspoons sugar 1/8 teaspoon white pepper Discard any lumps of fat from the chicken. Place the chicken in a 1 1/2-quart heatproof bowl. Thinly slice the ginger and then lightly crush it. Add the chicken broth, rice wine, brandy, soy sauce, ginger, sugar, and white pepper. Be sure to evenly coat the chicken with the mixture. Add water to the wok until it’s about about a quarter full. Arrange four chopsticks tic-tac-toe style slightly above the water level. Bring the water to a boil. Place the bowl that contains the chicken on the chopsticks and cover the wok. Steam the chicken over high heat until it’s no longer pink when cut, 45 to 50 minutes. Remove the chicken from the steaming juices. Let the chicken cool slightly. Cut the chicken into 1/2-inch-thick slices. Strain the juices and skim the fat. Place the sliced chicken in a serving bowl. Pour enough juices into the bowl to cover the chicken. Cover the bowl and refrigerate for 24 hours. Serve the chicken chilled with the gelatinized juices. The steaming liquid in which you marinate the cooked drunken chicken overnight may gelatinize by the time you remove it from the fridge. In fact, this gel is really one of the best parts of the dish — serve it with the chilled chicken. Tip: Because you serve drunken chicken cold and it improves with longer marination, you can prepare it well in advance. It’s a foolproof (80 proof, even) recipe.

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Chinese Chinese Cooking For Dummies Cheat Sheet

Cheat Sheet / Updated 03-27-2016

If you're in the mood for Chinese food, don't go out — try cooking it yourself! Cooking Chinese food at home can be quick, easy, and fun. To get started, you need to know the basic ingredients, tools, and techniques to make your Chinese cooking the best it can be.

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Chinese How to Shell Shrimp

Step by Step / Updated 03-27-2016

Removing shells from shrimp is pretty easy, whether they’re cooked or raw. To shell shrimp, you need just your hands. If you want, put on a pair of vinyl gloves to prevent shrimp-scented hands. If you have a fresh lemon, though, you can use some of the juice to wash away the “fragrance.”

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Chinese Chinese Herbs and Spices

Article / Updated 03-26-2016

The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices: Chinese five-spice powder: The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices. Nowadays, five-spice powder contains quite a few more spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorn, and dried tangerine peel. Chinese hot mustard: A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form. Ginger: This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold. Sichuan peppercorns: Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related. Get the most flavor out of your Sichuan peppercorns by toasting them in a dry frying pan over low heat until they become fragrant, and then add them to your recipe. You can work with either whole peppercorns or ones that are crushed to a powder. Star anise: These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.

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Chinese Chinese Potstickers

Article / Updated 03-26-2016

Potstickers are Chinese dumplings that are steamed and then fried. The combination of steaming and pan-frying the potstickers gives the dumpling wrappers an irresistible balance between smooth and noodlelike on top, and crispy and caramelized on the bottom. Potstickers, despite the name, shouldn’t actually stick to your wok, though. Preparation time: 1 hour Cooking time: About 30 minutes Yield: 30 potstickers 8 dried black mushrooms 1 napa cabbage 1 teaspoon salt 3/4 pound ground pork, chicken, or beef 4 green onions Fresh ginger 2 tablespoons oyster-flavored sauce 2 teaspoons Chinese rice wine 1 teaspoon sesame oil 1 1/2 tablespoons cornstarch 1/4 teaspoon white pepper 30 potsticker wrappers 3 tablespoons cooking oil 1 cup chicken broth Soak the mushrooms in warm water until softened, about 20 minutes. Be sure to completely cover the mushrooms with the water. Drain the mushrooms, discard the stems, and mince the caps. Shred the napa cabbage. In a large bowl, toss 4 cups of the cabbage with the salt; squeeze to remove the excess liquid. Chop the green onions and mince the ginger. Combine the mushrooms, napa cabbage, ground pork, green onions, oyster-flavored sauce, rice wine, sesame oil, cornstarch, white pepper, and 1 1/2 tablespoons of the minced ginger in a bowl; mix well. Place a heaping teaspoon of the filling in the center of a potsticker wrapper. Keep the remaining wrappers covered to prevent drying. Brush the edges of the wrapper with water. Fold the wrapper in half, crimping one side, to form a semicircle. Pinch the edges together to seal. Set the potsticker, seam side up, in a baking pan. Cover the potstickers with a wet towel to prevent drying. Place a wide frying pan over medium heat until hot. Add 1 tablespoon of the cooking oil. Add 10 potstickers, seam side up. Cook until the bottoms are golden brown, about 3 minutes. Add 1/3 cup chicken broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 4 to 5 minutes. Remove the potstickers from the pan. Repeat with the remaining potstickers, cooking oil, and chicken broth. Tip: Most potsticker wrappers come in 1-pound packages. The number of actual wrappers in a 1-pound package varies, depending on the wrapper thickness. Because potsticker wrappers should be thick to survive pan-frying without tearing, scope out those packages that appear to have fewer, thicker wrappers.

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Chinese Classic Chinese Sauces and Condiments

Article / Updated 03-26-2016

Chinese cooking encompasses thousands of sauces and condiments, and thanks to your supermarket’s Asian food aisle, many classic Chinese sauces and condiments are readily available. Some of these flavors are strong, some are subtle. Either way, it’s fun to experiment with these intriguing ingredients. Black bean sauce: Made of salted black beans and rice wine; has a savory, slightly salty flavor that sometimes gets a little kick from garlic and hot chiles. If you find only "black bean garlic sauce" at your store, you can use it — just reduce (to your taste) the amount of other garlic in the recipe. Char siu sauce: A combination of fermented soy beans, vinegar, tomato paste, chile, garlic, sugar, and Chinese spices; used on Chinese barbecued spareribs and roast pork. Chile pastes and sauces: Come in a range of flavors, degrees of heat, and consistencies, but most are made from a blend of fresh and dried chiles and vinegar. Chile oil: This reddish orange oil comes from infusing whole, dried red chiles or crushed red pepper flakes in oil. Hoisin sauce: This dark, rich, pastelike sauce has a spicy-sweet flavor and reddish brown color. It’s normally made from fermented soybeans, vinegar, garlic, sugar, and Chinese spices. Oyster-flavored sauce: The name of this sauce is a little deceptive: It really doesn’t have a flavor much like oysters. Instead, the thick, brown, all-purpose sauce made from oyster extracts, sugar, seasonings, and cornstarch has sweet and smoky notes. Plum sauce: Made from a combination of salted plums, apricots, yams, rice vinegar, chiles, sugar, and other spices. It can run the gamut from sweet-tart to salty, and from smooth to chunky and jamlike. Rice wine: An amber-colored liquid from the fermentation of glutinous rice and millet. Sesame oil: A dark amber, aromatic oil pressed from toasted sesame seeds used on a finished dish. Sesame paste: A thick, peanut buttery paste, made from toasted white sesame seeds. Soy sauce: The best-quality soy sauces, made from traditionally fermented soybeans and wheat, have a dark color and a slightly sweet, mildly salty flavor that isn’t overpowering. Dark soy sauce: The addition of molasses and a bit of cornstarch gives a sweeter, more full-bodied flavor and a syrupy consistency to dark soy sauce. Rice vinegar: Mild, not pungent, and relatively sweet. “Seasoned” rice vinegars are spiked with sugar, which adds an even stronger sweetness. Black vinegar: Made from the fermentation of a mixture of rice, wheat, and millet, black vinegar has a bold, sweet-tart, and smoky flavor and a deep, dark color. Red vinegar: Has a mild, light, and smooth flavor.

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Chinese Egg Flower Soup

Article / Updated 03-26-2016

Sometimes called egg drop soup, this version of egg flower soup is surprisingly quick and easy to make. Egg flower soup is a great dish when your cupboards are almost bare and you just can’t summon the energy to fix anything more complicated. The name “egg flower soup” often confounds Western diners: For one thing, the soup contains no flowers. The name actually came from the beaten egg white’s apparent “blossoming” while it’s slowly drizzled into the hot broth. Preparation time: 12 minutes Cooking time: About 15 minutes Yield: 4 to 6 servings 6 cups chicken broth 1 tablespoon wine 2 medium carrots 1 cup snow peas 1 teaspoon cornstarch 1 sheet of 8-x-7-inch nori 1 egg 1 teaspoon sesame oil 1/8 teaspoon salt 1/8 teaspoon white pepper In a medium soup pot, bring the chicken broth and wine to a boil. Reduce the heat and simmer for 5 minutes. Julienne the carrots. Snap off the snow peas’ stem ends and remove the fibrous strings. Add 1/4 cup carrots and the snow peas to the pot; cook for 30 to 40 seconds. Dissolve the cornstarch in 2 teaspoons of water. Add the cornstarch solution to the pot and cook, stirring, until the soup comes to a boil. Cut the nori into 1/8-inch strips. Stir in the nori. Turn off the heat. Crack the egg into a bowl and lightly beat it with a fork or whisk. Slowly pour the egg into the pot, stirring with a chopstick in a circular motion until long threads form. Stir in the sesame oil, salt, and white pepper. To give the egg flower soup recipe a little bit more green, add baby bok choy, spinach, or any other leafy green that you like. And for meat lovers, you can add a half cup of leftover barbecued pork, cooked shrimp, or ham lunch meat.

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Chinese Types of Chinese Noodles

Article / Updated 03-26-2016

The Chinese love their noodles and have for centuries. The shapes of Chinese noodles may not vary as much as do those of Italian pasta, but the different ingredients used to make Chinese noodles do set one variety apart from the next: Egg noodles: Of all the Chinese noodles, egg noodles bear the strongest resemblance to Western pasta. But Chinese noodle makers use regular wheat flour instead of semolina. Like Italian pasta, Chinese egg noodles come in both fresh and dried forms and in a wide range of widths, lengths, and flavors. Shanghai noodles are a thick style of round egg noodle that, as their name suggests, originated in Shanghai. Because they’re larger and more filling than the thinner types, they deserve a hearty, more richly flavored sauce — just the kind that Shanghai cooks are known for making. Fresh rice noodles: When fresh, these noodles are soft and pliable, and have a milky white color. They’re made from long-grain rice flour and water and come in whole folded sheets that you cut to your desired thickness, or in ready-cut strips ranging in width from a couple inches to thin, linguine-like strands. Both types have a light coating of oil to keep the notoriously sticky noodles from sticking together. To remove this coating, you need only rinse them gently with hot water. Dried rice noodles: If you’re keen to make your own rice noodle dishes, you can find dried ones in an increasing number of supermarkets. Made from the same rice flour as the fresh kind, these translucent, brittle sticks and ribbons are firmer than fresh, but are still excellent alternatives for those of us who just can’t live without rice noodles. Cellophane or bean thread noodles: These semi-transparent noodles made from mung bean flour look like coils of fishing line. Their mild flavor and slightly elastic consistency perfectly complement soups and casseroles with thick sauces and rich seasonings that cling to the noodles’ surfaces.

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Chinese Almond Cookies

Article / Updated 03-26-2016

By using vegetable shortening instead of the traditional lard in these almond cookies, this recipe creates almond cookies that are a little bit crispier — and with a lot less cholesterol. Credit: Michael Lamotte/Cole Group/PhotoDisc Preparation time: 20 minutes, plus 1 hour for the dough to rest Cooking time: About 15 minutes per batch Yield: About 32 cookies 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 cup solid vegetable shortening 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/8 teaspoon salt 1 egg 2 teaspoons vanilla extract 1 teaspoon almond extract 1/2 cup chopped blanched almonds 32 almond halves Sift the flour, baking powder, and baking soda into a bowl. In a large bowl, beat the shortening, sugar, brown sugar, and salt with an electric mixer until fluffy. Crack the egg and pour it into a small bowl, then beat it lightly with a whisk or fork. Add the egg, and the vanilla and almond extracts; beat until blended. Add the flour mixture; beat until fully incorporated. Add the chopped almonds and stir to mix well. Shape the dough into a ball, cover with plastic wrap, and refrigerate. You need to refrigerate the dough for at least 1 hour, and you can keep it in the fridge for up to 2 days. Preheat the oven to 350 degrees. Roll the dough into tablespoon-sized balls. Place the balls 2 to 3 inches apart on a baking sheet. Press an almond half into the center of each ball. Bake until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 7 minutes and then transfer to a rack to cool completely. Even desserts deserve garnishing. Sprinkle some toasted sesame seeds or even some finely chopped walnuts onto your almond cookies while they’re still warm — they’re the perfect accessory for these tempting treats.

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