1 liter of chicken broth 1 ½ cups rice ½ kg mushrooms, cut into strips ½ stick butter 2 celery stalks, chopped 1 onion, chopped 1 tsp ground ginger Salt and pepper

Preparing:

Cook rice with chicken broth, salt and ginger.

Fry the onion in butter. Add the celery and when soft add the mushrooms. Season it with salt and pepper. Add the rice, stir and serve.

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3 cups chicken broth 1 cup unsweetened applesauce ½ cup heavy whipping cream, whipped 20 ounces frozen cooked winter squash, thawed 3 tablespoons sugar 1 teaspoon ground ginger ½ teaspoon salt

Preparing:

Simmer broth and squash in a large saucepan. Add the applesauce, ginger, salt and sugar and bring to a boil. Reduce heat to low and stir in cream. Cook for 30 minutes, stirring occasionally.

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2 cups cooked rice 2 cups pineapple, in pieces 2 cups Chinese roots 1/2 cup toasted almonds 4 radishes, sliced 2 onions chopped

Dressing: 5 tbsp sunflower oil 1 1/2 tbsp fruit vinegar 1/2 tsp grated ginger Juice of 1/2 lemon Salt and pepper Preparing:

Mix rice with pineapple, Chinese roots, radishes, onions and almonds. Combine all dressing ingredients and pour over rice salad. Cover and refrigerate for 30 minutes.

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12 chicken wings 6 tbsps lemon juice 1 tbsp brown sugar 4 tsp sunflower oil 3 corns, cut into slices 1 piece of ginger, grated

Preparing:

Mix ginger with lemon juice, brown sugar and oil. Marinate the wings and corn with the previous mixture.

Place wings and corn on skewers and roast for 20 minutes. Bathe with the ginger mixture and turn them frequently.

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6 fish fillet 400 g mushrooms 1 cup cooked asparagus, in pieces 1/2 cup chicken broth 1/4 cup oyster sauce 3 Cambray onions 2 tbsp almond 1 tbsp chopped ginger 1 tsp corn starch Vegetable oil

Preparing:

Fry in oil the onion, ginger, almonds and mushrooms. Add the chicken broth, oyster sauce and cornstarch. Cook while moving to thicken. Add asparagus, remove from heat and allow to cool at [...] Related posts:

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12 oz chicken into pieces 6 oz fettuccine 1 oz dried shiitake mushrooms 1 cup chinese peas 12 mini carrots, peeled 4 leeks, into strips 2 garlic cloves, mashed 2 tbsp dry sherry 2 tbsp soy sauce 1 tbsp chopped fresh ginger fine 1 tbsp of cornstarch

Preparing:

Place the mushrooms with 1 cup hot water and let stand for 15 minutes. Drain, sliced and remove the stems. Add [...] Related posts:

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3 cups cooked chickpeas 1/2 cup grated ripe mango 1/2 cup water 1 chopped onion 1 tomato, chopped 1 tbsp vegetable oil 1 tsp garlic 1 tsp ground ginger 1 tsp curry 1 tsp ground cumin 1/2 tsp salt

Preparing:

Fry the onion in oil. Add garlic, ginger and tomato and cook for 1 minute. Add the remaining ingredients and cook for 5 more minutes.

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12 chicken thighs 175 g butter 2 garlic cloves 3 tbsp mango chutney 2 tbsp lime juice 4 tsp cayenne pepper 2 tsp ground turmeric 1 tsp grated ginger

Preparing:

Beat butter with garlic, ginger, turmeric, pepper, chutney and lime juice until well blended.

Roast chicken thighs for 15 minutes. Bathe thighs with butter and roast for 5 more minutes.

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6 pork loins 125 g tamarind 1 cup seedless prunes 1 cup red wine 3 garlic cloves 4 tbsp cocoa 3 tbsp tomato sauce 2 tbsp sugar 2 tbsp orange marmalade 1 tbsp mustard 1 tbsp oil 1 tsp ginger 1 tsp cinnamon 1 tsp vanilla 1/4 tsp cloves Salt and pepper

Preparing:

Marinate pork loins with garlic, mustard and oil.

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1 kg pig ribs 1 1/2 cup water 3/4 cup blackbeans crushed 1/4 cup soy sauce 3 tbsp sugar 1 tbsp chopped ginger 4 chopped garlic cloves 1 chopped onion 1 chopped green pepper Vegetal oil

Preparing:

Mix the ribs with beens, garlic, ginger, soy sauce, sugar and water.

Cover with aluminium paper. Bake at 180ºC (360ºF) for 1 hour.

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