The order to make RecipeTin Eats’ Chinese takeaway dishes
All recipes serve six people – with leftovers. It can probably stretch to eight, for people with normal appetites. I don’t have such people in my world. Here’s how to pull it all together.
Ingredients
The menu
Chinese chicken and corn soup – easy make-ahead starter
Sizzling Mongolian beef – tenderised the Chinese restaurant way
Special fried rice – emphasis on special
Chinese broccoli with oyster sauce – because we need our greens
Method
Step 1
Marinate the beef and set aside.
Step 2
Make the soup first and set aside. Rewarm to serve. Serve this first then move onto mains.
Step 3
Chinese broccoli – steam the greens and make the sauce. Both are easy to reheat in the microwave just before serving.
Step 4
Lemon chicken – do the first fry and make the sauce. While the chicken is cooling for 20 minutes (see recipe method), make the fried rice and Mongolian beef (see below).
Step 5
Fried rice – make, and cover to keep warm while you finish the steps below (you can also easily reheat in the microwave).
Step 6
Cook the Mongolian beef. Keep it in the wok while you fry the lemon chicken for the second time, and heat the cast-iron pan to serve the beef “sizzling”, if desired (see recipe).
The recipes
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RecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.From our partners
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