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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 not 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. Some restaurants serve sesame tofu.
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 cuisine derived from Chinese cuisine that was 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.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South,Central and West Asia. Pakistani cuisine is influenced by Iranic,Indic &Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity,diverse climates,geographical environments,and availability of different produce lead to diverse regional cuisines.
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. Fried rice first developed during the Sui dynasty in China.
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 sauce remains popular in Asian and Western cuisines.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca,Pipil,Maya Poqomam,Maya Chʼortiʼ,Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population,including the Andean and Amazonian cuisine,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 comprise 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 dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese,Spanish,and American cuisines,in line with the major waves of influence that had enriched the cultures of the archipelago,and adapted using indigenous ingredients to meet local preferences.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians,mostly descendant of Han ethnic Hokkien and Hakka 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,known as Nyonya cuisine by the Peranakan.
Chili sauce and chili paste are condiments prepared with chili peppers.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans,descendants of early Chinese migrants who settled in Penang,Malacca,Singapore and Indonesia,inter-marrying with local Malays. In Baba Malay,a female Peranakan is known as a nonya,and a male Peranakan is known as a baba. The cuisine combines Chinese,Malay,Javanese,South Indian,and other influences.
Japanese Chinese cuisine,also known as chūka,represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style,served predominantly by Chinese restaurants in Japan,stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference,the cuisine retains strong influences from various Chinese culinary styles,as seen in the shippoku cooking style.
Dominican cuisine is made up of Spanish,Indigenous Taíno,Middle Eastern,and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that is common in parts of the United States. Though many variations exist,common features of Chinese chicken salads include lettuce,cabbage,carrots,cucumbers,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.
Malaysian Indian cuisine,or the cooking of the ethnic Indian communities in Malaysia,consists of adaptations of authentic dishes from India,as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent,and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province,much of Malaysian Indian cuisine is predominantly South Indian-inspired in character and taste. A typical Malaysian Indian dish is likely to be seasoned with curry leaves and whole and powdered spice,and to contain fresh coconut in various forms. Ghee is still widely used for cooking,although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating,with the exception of a serving spoon for each respective dish.
Bang bang chicken,also known by variant names such as bam bam chicken or bon bon chicken,is a popular chicken dish in Chinese cuisine. The name bang bang chicken is derived from the Chinese word for stick,bàng (棒),referring to the baton or cudgel traditionally used to tenderize the meat.
Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam,tam,lap and phla. A few other dishes can also be regarded as being a salad.
Hot and sour soup is a popular example of Chinese cuisine. Although it is said to be originated in Sichuan,this is actually a variant of hulatang or "pepper hot soup" (胡辣汤) with added vinegar to enhance the sourness. This variation is found in Henan province,and in Henan cuisine itself. Also popular in Southeast Asia,India,Pakistan and the United States,it is a flexible soup which allows ingredients to be substituted or added depending on availability. For example,the American-Chinese version can be thicker as it commonly includes corn starch,while in Japan,sake is often added.
Har cheong gai,is a Singaporean fried chicken dish,consisting of fried chicken wings in a batter with fermented shrimp paste.