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Chinese-Style Holiday Dinner

Treat yourself to a real Chinese feast! Incredibly appetizing!

ZoryanaAuthor avatar
Recipe author
Festive Chinese dinner
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 % 10 g
Fats 28 % 7 g
Carbohydrates 32 % 8 g
125 kcal
GI: 100 / 0 / 0
  • A friend of mine recently vacationed in China, and what she loved most was the food. When she got back, she showed us what she'd picked up from eating at Chinese restaurants. To make this dish — she calls it a Chinese-style holiday dinner — she first rinsed the pork, chicken, and beef and cut them into small, evenly sized pieces. Then she cleaned the squid: she peeled off the skin, removed the innards, scored small cuts along the length of each one, and cut each body into two equal pieces. She boned the fish fillet and cut it into small slices. Then she prepped the shrimp — pulling off the heads and removing the shells, leaving just the tail. She cleaned the mussels, cut off the beards, and removed the inedible dark sac. She peeled the ginger and garlic, minced some of it, and ground the rest in a mortar with salt. She divided that paste into equal portions, one for each type of meat. Next she made the marinades for the meat and fish separately: for the pork, sesame oil; for the beef, barbecue sauce, Sichuan pepper to taste, and sesame oil; for the chicken, oyster sauce and light soy sauce. Then she combined all the meat in one bowl and refrigerated it for 2 hours. After that, she ground the chili, ginger, and garlic in a mortar and added palm sugar, fish sauce, and lime juice. For the fish she added salt, peanut oil, white sugar, and finely chopped cilantro. The shrimp she marinated in finely chopped shallots, lemongrass, and ginger. For the broth, she poured water into two separate pots and added chopped ginger, a trimmed lemongrass stalk, a head of garlic cut in half, and shallots, then brought it to a boil over high heat for 30 minutes. All that's left is to bring everything to the table.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Hog leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Fried squid - 175  kcal/100g
  • Boiled squid - 110  kcal/100g
  • Squid fresh - 74  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Shallots - 72  kcal/100g
  • Fried mussels - 59  kcal/100g
  • Boiled mussels - 50  kcal/100g
  • Pepper - 26  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Lime juice - 10  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Oyster sauce - 121  kcal/100g

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