Chinese Sesame Doughnuts Food

CHINESE SESAME COOKIE

Steps:

• Preheat the oven to 325 F.

CHINESE RESTAURANT-STYLE SESAME CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
• In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
• Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
• Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
• Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.

CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY

Steps:

• Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
• Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
• Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
• Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
• Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
• Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
• Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
• Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
• Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
• Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
• Enjoy!

CHINESE BUFFET STYLE DONUTS

Steps:

• Use either a deep fryer, or a large deep skillet.
• Be sure to add enough of oil to line the bottom of the pan a couple of inches deep.
• Heat oil to 350 degrees.
• Remove biscuits from can and fry a few at a time in the fryer.
• When browned on one side, turn over.
• When golden brown on both sides remove from oil, and drain on paper towels.
• Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides.
• Be sure to fry only a couple at a time.

CHINESE SESAME DOUGHNUTS

Steps:

• Mix sugar and water together in a small bowl until melted. Let cool, at least 15 minutes. Add egg; mix until combined.
• Combine 2 cups plus 2 tablespoons flour, baking powder, and baking soda in a large bowl. Mix in sugar-egg mixture and 2 tablespoons oil with a wooden spoon. Knead by hand until dough sticks together, adding 1 teaspoon water at a time if too dry. Wrap dough in plastic wrap; let rest for 30 minutes.
• Unwrap dough and place on a lightly floured work surface. Roll out into long tubes. Cut tubes into small pieces and roll pieces into balls about 1/2-inch wide.
• Spray balls lightly with water. Place sesame seeds in a shallow dish. Dip dough balls into the sesame seeds and roll to press in the seeds.
• Heat deep-frying oil in a large saucepan over high heat. Add dough balls; reduce heat to low. Cook, turning occasionally, until lightly golden brown, 4 to 6 minutes. Drain on paper towels.