SLC23-W3 // "Chinese Cuisine"

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It’s great to be back here from China. Learning can be a journey, and sometimes we get tired or unmotivated along the way. So, how do we keep learning?

I’m not worried about how long it takes; what matters most is the final outcome. From China, I’m excited to share my Chinese cuisine.

I have tried it, but I’ve never made it with my chicken. I had Chinese egg fried rice once, and it was really tasty. I enjoyed it while hanging out with friends at a Chinese restaurant in Portharcourt, Nigeria. The dish was fantastic, even though I couldn't finish my serving.

In Nigeria, there are many Chinese restaurants in different cities. I know of one in the Shell residential area and another at Pleasure Park. These places offer a variety of Chinese dishes because there are many Chinese people in my country, so their food is widely available. Dishes like Beef/Chicken Chow Mein, Spring Rolls, and Sweet and Sour Sauce with Rice are all on the menu.

I decided to try the recipe even though I couldn't find all the ingredients at my local market. I've seen this Chinese dish before, but I never tasted it or knew its name. I'm happy I gave it a try today!

my ingredients

• Wash beef with salt and a clean water. Put it in a bowl and add in whisked egg, salt, black pepper, corn flour, all-purpose flour, mix well together and cover to rest at least 25- 30 mins.

• In a pan, add large amount of cooking oil, allow to heat up and add in the beef and fry on low heat to avoid burning. Continue to stir at interval until it turns brown.

• In the same pan, add a little oil and allow to heat up and add chopped ginger and garlic and stir.

• Add in green chillies and mix.

• Add fried beef and continue to mix all together.

• Add black pepper, sugar, salt, soy sauce and mix well.

• Add tomato paste and chicken stock, mix well and allow to cook for few seconds.

• Lastly, add the chopped spring onion leaves and a little more of green chillies and stir completely.

• Allow to hit up in 2 seconds and off the flame.

My final presentation

I haven't made any Chinese recipes for my family before, but now I have one that I really like. Beef dried chili has become my favorite Chinese dish because it tastes great.

I enjoy the aroma, the flavors, and the vibrant colors. The garnishing was fantastic. I love everything about this recipe, so I've decided to make it a part of our family meals. Next time I cook it, I plan to add some of my local spices.

My main difficulty was frying the meat. I'm not used to frying it without cooking it first. Normally, I cook my meat and then fry it.

Even though this method isn't unfamiliar to me, I find it time-consuming. I had to wait a long time for the meat to be ready. I kept turning it until I was exhausted. This was the only part I struggled with; everything else went smoothly.

I'm happy I pushed myself today, and the final result was fantastic.

I invite @pandora2010 @mariami @aviral123