Kowloon Restaurant Recipes

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KOWLOON'S CHINESE CHICKEN WINGS



Kowloon's Chinese Chicken Wings image

These are delicious hot, spicy wings. Good enough to fly away on!

Provided by Nicole

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Yield 11

Number Of Ingredients 8

3 pounds chicken wings
3 tablespoons salt
2 tablespoons white sugar
6 tablespoons water
6 tablespoons soy sauce
1 tablespoon gin
¼ teaspoon ground ginger
1 quart vegetable oil for frying

Steps:

  • FOR MARINADE: Combine the salt, sugar, water, soy sauce, gin and ginger. Put mixture in a zipper style plastic bag, add chicken and marinate for 24 hours or as long as possible, turning bag frequently.
  • In a large skillet over medium high heat fry marinated chicken wings in hot oil until golden brown, about 8 minutes each side. Ready to serve!

Nutrition Facts : Calories 362.5 calories, Carbohydrate 3 g, Cholesterol 95.3 mg, Fat 27.8 g, Fiber 0.1 g, Protein 23.2 g, SaturatedFat 6.6 g, Sodium 2485.3 mg, Sugar 2.4 g

KOWLOON'S LOBSTER SAUCE (FROM KOWLOON'S OF NEW ENGLAND MA)



Kowloon's Lobster Sauce (From Kowloon's of New England Ma) image

I love lobster sauce and this was published in the Boston Herald as an answer to a request. by the way, it has no lobster in it in case you never had it before! I'm revising the quantities because I think they made a mistake on the amount of water. I used more black bean sauce and garlic, subbed the molasses with sugar because I didn't have any molasses and left out the egg. I like my way better!

Provided by Verelucky

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1/3 lb ground pork
1/2 cup water
2 tablespoons black bean sauce
1 tablespoon minced garlic
1 teaspoon molasses (optional)
cornstarch, as needed for thickening
1 egg (optional)
salt

Steps:

  • Place the ground pork in a wok or large saute pan.
  • Stir fry until the pork is about 3/4 cooked.
  • Add the water, black bean sauce and molasses or sugar.
  • Thicken to taste with the cornstarch.(Mix cornstarch with some water before adding to the pan).
  • While stirring, add the egg. (optional).
  • Continue stir frying as the egg cooks and the sauce heats through.
  • Season to taste.
  • The cooking time depends on the type of pan and temperature of your stove top.
  • Serve with rice.

Nutrition Facts : Calories 205.2, Fat 16.1, SaturatedFat 6, Cholesterol 54.5, Sodium 44.9, Carbohydrate 1.4, Fiber 0.1, Protein 13

CHINESE SPARERIBS



Chinese Spareribs image

After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.

Provided by IBNSHISHA

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h45m

Yield 2

Number Of Ingredients 11

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ teaspoon Chinese five-spice powder
1 pound pork spareribs

Steps:

  • In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
  • Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g

CROCK POT KOWLOON CHICKEN



Crock Pot Kowloon Chicken image

Make and share this Crock Pot Kowloon Chicken recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

3 1/2 lbs chicken
salt
pepper
1/4 teaspoon ground ginger
1 garlic clove, minced
1 cup chicken broth
8 1/2 ounces pineapple, sliced in syrup
4 ounces water chestnuts, drained sliced
4 green onions, diagonally cut
1/4 cup cornstarch
1/4 cup soy sauce
1 tablespoon vinegar

Steps:

  • Sprinkle chicken with salt and pepper.
  • Place in slow cooker.
  • Combine ginger, garlic, broth and syrup from pineapple; set aside.
  • Cut pineapple slices into fourths.
  • Arrange pineapple and water chestnuts over chicken.
  • Pour ginger sauce over all.
  • Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours).
  • Add green onions.
  • Dissolve cornstarch in soy sauce and vinegar.
  • Stir into pot.
  • Cover and cook on high 10 to 15 minutes or until slightly thickened.
  • Serve with crisp Chinese noodles.

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