Best Chinese Sundae Recipes
HAYSTACKS (OR CHINESE SUNDAES)
This is a fun meal, just add rolls or bread and a green salad if desired. My kids love this! This recipe adjusts easily for large or small groups, just cook enough rice for about 1 cup cook rice per person. Yes, this can be considered "retro". I didn't post this as an "asian" or "chinese" dish. It definitely is not for sophisticated palates! It just is a fun way to get my kids to eat some veggies, and it is easy!
Provided by Divinemom5
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan, cover chicken with water and boil until done.
- Remove chicken, cool and shred, reserve cooking liquid.
- Put soup in saucepan, stir and add enough cooking liquid to make thick gravy (do not add too much, it will thin as it heats). Add chicken and heat.
- Set out chopped ingredients in small bowls.
- Serve buffet style, first 1 cup rice, then add whatever chopped ingredients you desire. Top with chicken gravy mixture and noodles.
SICHUAN CHILE CRISP SUNDAE WITH PEANUT STREUSEL
This sundae is based on the soft serve and chile oil combination that started showing up in Chengdu and Chongqing in 2018. The combination doesn't sound like it should work, but it does, especially paired with a Sichuan snack-inspired spicy peanut streusel. You can use store-bought chile oil or chile crisp, such as Lao Gan Ma, in place of homemade Sichuan Chile Oil. You can also omit the peanut streusel or replace it with crushed peanuts.
Provided by J. Kenji López-Alt
Categories snack, ice creams and sorbets, dessert
Time 45m
Yield 2 sundaes, plus more chile crisp and peanut streusel
Number Of Ingredients 13
Steps:
- Prepare the peanut streusel: Adjust oven rack to center position and heat to 350 degrees. (If your oven has a convection setting, make sure it is off.)
- Using a spice grinder or mortar and pestle, grind Sichuan peppercorns, chile flakes, star anise, cumin and fennel together into a fine powder.
- Combine all ingredients in the bowl of a food processor fitted with the blade attachment. Pulse until peanuts are roughly chopped and a coarse meal-like texture is formed. (Alternatively, mix together with your fingers, lithely crushing the peanuts in a mortar and pestle or under a skillet before adding to other ingredients.)
- Spread mixture over a parchment-lined sheet tray in little crumbles. Bake until deep golden brown, rotating the pan halfway through cooking, about 16 to 20 minutes. (The mixture will spread and flatten as it bakes.) As soon as the streusel is cool enough to handle, break it up into small chunks - it's OK if they are a little uneven - then cool completely. Do not let the streusel cool completely before trying to break it! Once cooled, streusel can be stored at room temperature in a sealed container for up to two weeks. This recipe makes about 3 cups.
- To serve, scoop ice cream into 2 bowls. Top with chile oil and streusel.
YUMMIE CHINESE SUNDAES
Great dish that a church member made for me when I had one of my children. I love this light, flexible meal.
Provided by Natures Cuisine
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients (except chicken pieces, rice and toppings). Bring to a boil to thicken.
- Add chicken.
- Serve over hot rice. Serve with options on the side.
Nutrition Facts : Calories 124.4, Fat 4.8, SaturatedFat 1.3, Cholesterol 5.7, Sodium 1156.3, Carbohydrate 15.6, Fiber 0.9, Sugar 2, Protein 4.4
CHINESE SUNDAE
Fun and different! The hostess will start the meal by her example. She will "build" the foundation of the sundae by placing a layer of cooked rice in the middle of her plate. Subsequent items are successively layered on the foundation. Each guest will choose the items they want- Hilarity usually ensues!
Provided by Keri Seitz @KeriS
Categories Chicken Salads
Number Of Ingredients 16
Steps:
- Cook rice. I use one cup of cooked rice for each guest. Place chinese noodles on baking sheet and warm. Prepare "gravy" by mixing together soups and chicken broth. This can be adjusted for larger crowds.
- Prepare other ingredients and place each in a decorative bowl. ** I usually set the table ahead of time** This fits beautifully with all kinds of parties. I serve this to my book club and it is always a hit!!
- You can change the order of ingredients to suit yourself, this is just the order that I serve them in.
SPICY GINGER SUNDAES WITH FIVE-SPICE CRISPS
Instead of mixing cinnamon with sugar, Ree rings the changes by creating a Chinese five-spice sugar to flavor the crisps to garnish her sundaes. The use of sambal adds a little heat and extra piquancy to the caramel.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 2 sundaes
Number Of Ingredients 15
Steps:
- Divide the ice cream between two bowls or sundae glasses. Top with the ginger caramel and coconut chips. Add the crisps to the edge of each bowl or glass and finish each with a dollop of whipped cream. Dive in.
- Melt the butter in a small saucepan over medium-high heat. Add the ginger and sambal and cook for a minute to release the flavor. Add the coconut sugar, cream and salt. Cook while whisking gently until thick and smooth, about 5 minutes. Remove from the heat. Use warm or cool and store in an airtight container in the refrigerator.
- Preheat the oven to 350 degrees F.
- Mix the sugar and five-spice powder together in a small bowl.
- Add the tortillas to a sheet pan and brush the tops with half of the melted butter. Sprinkle the tortillas with half of the sugar mixture. Flip and repeat with the remaining butter and sugar mixture.
- Bake until very crisp and golden, 15 to 17 minutes. Remove from the oven and let cool completely. Break apart and eat as a snack or with your favorite ice cream.
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