American-Chinese food was first introduced in California in the mid-1800s. The first known Chinese restaurant in the US, Canton, opened in San Francisco in 1849. Chinese food establishments, then referred to as ‘chow chow houses’, grew in popularity largely due to their cheap prices and delicious food.

American-Chinese takeout containers were invented in Chicago in the 1980. Most people associate American-Chinese takeaway food with the red-and-white paper carton with an image of a pagoda printed on it. American-Chinese takeaway food often features dishes with sweeter sauces, larger portions and common options are General Tso’s chicken, kung pao chicken, stir-fried dishes generally served with white rice and, of course, lo mien noodles and a variety of fried rice.

AMERICAN CHOP SUEY (CHICKEN/ PRAWN/ PORK/ VEGETARIAN)

Chop suey was invented in America by Chinese immigrants in New York in 1896 and it translates roughly to odds and ends, or leftovers. In China, a chop suey is a simple vegetable stir-fry with sauce. In America, however, it is served with crispy noodles and a fried egg on top, which takes this stir-fry to another level. It is such a versatile dish where you can add vegetables and meat of your choice. The main thing is the sauce, which combines everything together and it should be had as soon as it is made so that the vegetables are still crunchy.

INGREDIENTS

#For crispy noodles

#For the chop suey

METHOD

BEEF WITH BROCCOLI (CHICKEN, PORK, TOFU)

This dish is bursting with tender slices of beef that are very juicy and flavourful as they soak up the marinade and are then slathered with savoury soy-ginger-garlic sauce. The rich flavour is complemented by crispy tender broccoli florets and hot steaming white rice. This recipe will satisfy your cravings for that classic Panda Express taste.

INGREDIENTS

#For the marinade

#For the stir-fry sauce

#Others

METHOD

#For marinating

#For the final preparation

GENERAL TSO’S CHICKEN (TOFU FOR VEGETARIANS)

General Tso was a real war hero. His namesake chicken is one of the most popular items on a Chinese takeaway menu. It was actually created by a Taiwanese chef Peng Chang-Kuei in the 1950. General Tso served during China’s Civil war between 1850 and 1864.

INGREDIENTS

#For the sauce

• 1tbsp dark soya sauce
• 1tbsp light soya sauce
• 3tbsp rice vinegar
• 3tbsp white sugar
• 2tbsp Hoisin sauce
• ½ cup water
• 1tbsp corn starch
• (Mix all the above ingredients well and keep aside to make General Tso’s sauce)
• 450g boneless thigh pieces cubed

#For the marination

• ¼tsp salt
• ¼tsp pepper powder
• 2tbsp General Tso’s sauce (prepared separately)

#For breading

• 4tbsp egg white whisked
• ½ cup all-purpose flour
• ¾ cup corn starch
• ¼tsp baking soda
• 2tsp red chilli flakes

#For tempering

• 1½tbsp oil
• 2tbsp garlic, finely chopped
• 2tbsp ginger, finely chopped
• 2tsp chilli flakes

#Others

• 1tsp sesame seeds
• Oil for deep-frying

METHOD

• Marinate the chicken with salt, pepper and prepared General Tso’s sauce. Set aside for 30 minutes.
• Add whisked egg white in the marinated chicken and mix it well.
• Take out the chicken pieces without the liquid and in the dry batter mix toss the pieces to coat completely.
• Now heat oil in a pan and on medium heat fry the chicken pieces till golden brown, for 4-5 minutes. Remove and keep aside.
• Now heat oil in a wok and add the ginger, garlic and red chilli flakes. Mix and saute for a minute.
• Now add the General Tso sauce. Mix and cook for a minute or two on medium heat till the sauce starts to thicken.
• Now add the fried chicken pieces and mix on medium heat for 2 minutes till the sauce coats all the chicken pieces
• Finally garnish with white sesame seeds and serve hot.

KUNG PAO CHICKEN

The name of the 19th century Chinese official Ding Boazhen may be unfamiliar, but almost everyone has heard of his favourite dish, Gong Boa or Kung Pao Chicken. More famous than even General Tso’s chicken, it appears on menus everywhere, from Beijing banquets to Panda Express. Donald Trump was served Kung Pao Chicken on his state visit to China in 2017.

INGREDIENTS

• 500g chicken, boneless thigh pieces cubed

#For the marination

• ½tsp salt
• ½tsp pepper powder
• 1tbsp dark soya sauce
• 4tsp cornflour
• 1tsp brown or white sugar
• 2tsp sesame oil

(Marinate the chicken pieces)

• 125g green zucchini cubed
• 125g red bell pepper cubed
• ¼tsp roasted peanuts
• 8 cloves garlic chopped fine
• 2tsp ginger chopped fine
• 8 red chillies cut into ½ pieces
• 4-5tbsp green onions cut into inch pieces
• Kung Pao sauce
• 1tbsp soya sauce
• ½tbsp rice vinegar
• 2tsp Hoisin sauce mixed in 1-2tbsp water
• 1tbsp sugar
• 4tbsp water
• 1tsp corn starch
• 2tbsp oil

METHOD

• Marinate chicken pieces for 30 minutes.
• Add all the Kung Pao sauce items in a bowl and mix well. Set aside.
• Heat 1½tbsp oil in a wok. Add the marinated chicken and stir-fry on high heat for 3 minutes till browned. Remove and keep aside.
• In the remaining oil add ½tbsp more oil and heat it. Now add red chillies, ginger and garlic and stir-fry on high heat for 30 seconds.
• Add the vegetables, salt and pepper. Stir-fry on high heat for 3 minutes.
• Add the fried chicken and the roasted peanuts. Mix and stir-fry for 2 minutes.
• Now add the Kung Pao sauce and spring onions. Stir-fry for 2 minutes on medium heat.
• Serve hot with rice or noodles.

CHICKEN LO MIEN NOODLES (HAKKA CHOW)

Lo Mien Noodles is the most popular dish in all takeaway places in America. You can have the mixed Lo Mien, egg Lo Mien, vegetarian Lo Mien, and so on. It is a very filling and satisfying dish loved by children as well as adults.

INGREDIENTS

• 150g chicken, boiled and shredded (boiled in water with salt and pepper)
• 150g noodles, sufficient for 2 persons
• 6 garlic cloves chopped
• 1 onion sliced
• 1 cup carrots julienned
• 1 cup cabbage shredded
• 1 cup green capsicum julienned
• 3tbsp spring onion (for garnish)
• 2tsp soya sauce
• 2tsp vinegar
• Salt to taste
• ¼tsp pepper powder
• 1½tbsp oil

METHOD

• Boil 1.5l water in a pan and add the noodles and stir till it opens up. Boil the noodles for 3 minutes, or till al dente. Drain in a colander and wash with cold water to stop the cooking process. Add 1tsp oil and mix well so that they do not stick to each other. Keep aside.
• Heat 1½tbsp oil in a wok.
• Add garlic and give it a stir.
• Add the onions and stir-fry on high heat for 30 seconds.
• Now add carrots and cabbage and saute for 1 minute on high heat.
• Now add chicken and give it a good mix. Then add capsicum and the boiled noodles and toss it with chicken.
• Add soya sauce and vinegar and toss to coat. Add salt and pepper and mix it well. Toss it on a high heat for 2 minutes.
• Garnish with spring onions.

NOTE: This is the basic recipe for Lo Mien. You can add oyster sauce and chilli sauce when making it. You can even marinate chicken strips in vinegar, salt, pepper, soya sauce and corn starch. Then fry the chicken and put in the noodles.

CHICKEN, PRAWN AND EGG FRIED RICE

This chicken, prawn and egg fried rice dish is something that no takeaway can do without. It is the fastest-selling item at takeaway places, like Panda Express in America. This is one dish which can be had on its own or with any Chinese gravy dish. You can make it the way you like, with or without chicken, prawn, just with egg. Make your own variation.

INGREDIENTS

• 150g prawn
• 1 piece lemon
• 1tsp black pepper (¼tsp each 4 times)
• 2tsp soya sauce (to be used 3 times)
• 150g chicken
• 3 eggs
• 5tbsp oil
• 2tbsp chopped garlic
• 1tbsp chopped ginger
• ⅓ cup chopped onions
• ⅓ cup beans chopped finely
• ⅓ cup carrots chopped finely
• 1tsp sugar
• Spring onions
• Salt to taste

METHOD

• Marinate prawns with juice of half lemon, ¼tsp pepper, ¼tsp salt and ½tsp soya sauce.
• Marinate sliced chicken with ¼tsp salt, juice of half lemon, ½tsp soya sauce and ¼tsp black pepper.
• Whisk 3 eggs. Add ¼tsp salt and pepper.
• In a wok put 1tbsp oil. Add the eggs and scramble them gently. Do not make it very hard. It should be soft. Put aside.
• Now in the same wok add 1tbsp oil and cook prawns till it becomes tender. Do not overcook the prawns. Remove and keep aside.
• In the same wok add 1tbsp oil and cook the marinated chicken till golden brown. Remove and keep aside.
• In the same wok add 2tbsp oil. When hot add garlic and ginger and saute for 30 seconds. Then add finely chopped onions and cook till translucent. Then add carrots and beans and capsicum and fry on high heat for 2 minutes.
• Add 1tsp salt and sugar and 1tsp soya sauce. Fry on high flame for 2-3 minutes.
• Now add the prawns, chicken and egg with ¼tsp black pepper and toss well.
• Now add 1 cup boiled rice and toss on medium flame for 3 minutes then on high flame for 2 minutes.
• Serve garnished with spring onions chopped.

NOTE: See that your rice is not overcooked. When you put in the wok it should be 90 per cent cooked. The rest 10 per cent cooks when tossing and mixing the rice. This way each rice will be separate.

Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her @durribhallakitchen on Instagram, @Durribhallakitchen on Facebook and Durri Bhalla on YouTube