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| Sesame chicken | |||||||||||||||||
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 Chinese sesame chicken | |||||||||||||||||
| Traditional Chinese | 芝麻 雞 | ||||||||||||||||
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Sesame chicken is a dish commonly found in Chinese restaurants throughout the United States and Canada. The dish is similar to General Tso's chicken but the taste of the Chinese-based chicken is sweet rather than spicy. [1]
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The dish involves chicken (usually thigh) pieces that are de-boned,battered and Chinese deep-fried,then dressed with a translucent,reddish-brown,semi-thick,somewhat sweet sauce made from corn starch,vinegar,wine or sake,chicken broth and sugar,the last of which is a major contributor to sesame chicken's relative sweetness. After these preparations,the unfinished dish is topped with small sesame seeds,which may or may not be toasted,hence the name sesame chicken. It is sometimes,but not always,served with vegetables such as broccoli and baby corn.
Sesame shrimp is also a popular variation of sesame chicken. Shrimp is simply substituted for chicken. Preparation of this dish is the same,with the exception of the degree and length of heating of the meat.
Another potential difference is that chopped almonds may be substituted for the sesame seeds,hence the name almond shrimp.[ citation needed ]
American Chinese cuisine is a style of Chinese cuisine developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia,and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups:Malays,Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia,the Orang Asli of Peninsular Malaysia,the Peranakan and Eurasian creole communities,as well as a significant number of foreign workers and expatriates.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs,vegetables,seafood,or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian,Southeast Asian and certain South Asian cuisines,as well as a staple national dish of Indonesia. As a homemade dish,fried rice is typically made with ingredients left over from other dishes,leading to countless variations. first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.
Sweet and sour is a generic term that encompasses many styles of sauce,cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia,and has been used in England since the Middle Ages. Sweet and sour remains popular in Europe and the Americas.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population,including the Inca,and cuisines brought by immigrants from Europe;Asia;and Africa. Without the familiar ingredients from their home countries,immigrants modified their traditional cuisines by using ingredients available in Peru.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago,including the Ilocano,Pangasinan,Kapampangan,Tagalog,Bicolano,Visayan,Chavacano and Maranao ethnolinguistic groups. The style of food making and preparation,and the dishes associated with them,have evolved over many centuries from their Austronesian origins to a mixed cuisine of Chinese,Spanish and American influences,in line with the major waves of influence that had enriched the cultures of the archipelago,as well as others adapted to indigenous ingredients and the local palate.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants,who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China,Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian,Cantonese,Hakka and Teochew cuisines.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians,mostly descendant of Han ethnic Hokkien speakers,brought their legacy of Chinese cuisine,and modified some of the dishes with the addition of Indonesian ingredients,such as kecap manis,palm sugar,peanut sauce,chili,santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nonya cuisine by the Peranakan.
Korean–Chinese cuisine,also known as Sino–Korean cuisine,is a hybrid cuisine developed by the ethnic Chinese in Korea.
Chili sauce and chili paste are condiments prepared with chili peppers.
Yangzhou fried rice is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world. It is commonly sold in the UK as special fried rice and in the US as house special fried rice.
Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japan which is considered "authentic Chinese food",e.g. Yokohama Chinatown. The Shippoku style of cooking displays heavy influence from Chinese cuisine. Many of these Chinese dishes were introduced to Japan by Chinese immigrants,others were brought in by returning Japanese soldiers from the Japanese invasion and colonization of China.
Dominican cuisine is made up of Spanish,indigenous Taíno,Middle-Eastern and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine,such as the "Quipe" that comes from the Lebanese kibbeh.
Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that are common in parts of the United States. Though many variations exist,common features of Chinese chicken salads include lettuce,cabbage,chicken,deep-fried wonton skins or rice vermicelli and nuts. A basic vinaigrette for the salad includes ingredients like vegetable oil,sesame oil,rice vinegar. Optional seasonings include dry hot mustard,sesame seeds,coriander and raw ginger or pickled ginger. In restaurants,Chinese chicken salad may be more embellished and offered as an American-style entree salad,similar to Caesar,Chef,and Cobb salads.
Javanese cuisine is the cuisine of Javanese people,a major ethnic group in Indonesia,more precisely the province of Central Java,Yogyakarta and East Java.
Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy,hot and spicy taste,the cooking is very diverse due to the vast spread of the people and varied topological regions.
Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India,this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish,some people also use bone-in chicken too.
Salads that are internationally known as Thai salads,with a few exceptions,fall into four main methods of preparation. In Thai cuisine these are called yam,tam,lap and phla. A few additional dishes can also be regarded as being a salad.
Hot and sour soup - is a popular example of Sichuan cuisine. Similar versions derive from Hunan province,near Beijing,and from Beijing cuisine itself,where it may also be known as Hulatang,or "Pepper Hot Soup" (胡辣汤)..
Har cheong gai,is a Singaporean fried chicken dish,consisting of fried chicken wings in a batter with fermented shrimp paste.