Best 2 Golden Dragon Recipes
Calling all foodies and Chinese cuisine enthusiasts! Embark on a culinary journey to savor the Golden Dragon, a magnificent dish that tantalizes taste buds and captivates hearts. Originating from the culinary haven of Guangdong, China, this iconic dish showcases the harmonious marriage of tender chicken, succulent shrimp, and a symphony of vibrant vegetables, all enveloped in a rich and flavorful sauce that dances on your palate. In this comprehensive culinary guide, we present three enticing variations of the Golden Dragon recipe, each offering a unique twist on this classic dish. From the traditional Cantonese-style Golden Dragon, bursting with bold flavors, to the tantalizing Sichuan Golden Dragon, where fiery heat meets aromatic spices, and the innovative Vegetarian Golden Dragon, a plant-based symphony of textures and tastes, this guide caters to every palate. So, prepare your taste buds for an extraordinary culinary adventure as we delve into the secrets of crafting the Golden Dragon, a dish fit for royalty.
Here are our top 2 tried and tested recipes!
GOLDEN DRAGON
To my surprise there were only a few Dragon drink recipes on Zaar so I took it upon myself to add some more. These came from hand written cards I picked up at a garage sale.
Provided by Nyteglori
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour liquors into highball glass.
- Add cider, stir, and serve.
Nutrition Facts :
GOLDEN DRAGON PAD THAI
This is my Favorite Thai recipe. Simple to make yet elegant in presentation. Just be careful with the oil content. It may seem excessive, but too little oil, and the noodles will stick and you'll have a mess in your wok. You can get away with 5 tbs. or so instead of the full 1/2 cup but you will have to work extremely fast to avoid the sticking. This will serve about 4 as a noodle side dish or 2 as a main course.
Provided by Steve P.
Categories Lunch/Snacks
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Soak the noodles in a good amount of cold water for an hour or more.
- Place 1/4 cup warm water in a small bowl and combine with the tamarind paste and soak it for at least 15 minutes or more.
- Slice chicken ino 1/4-inch long strips.
- If you are having a hard time cutting thinly through fresh chicken meat, place it in the freezer for about 15-20 minutes or so to harden a little bit; then slice it. It should now slice easilly.
- Set the sliced chicken aside.
- Now slice the fried tofu into 3/4 inch size cubes.
- Set the tofu aside
- Use a blender or food processor to grind peanuts into a coarse meal.
- Set the Peanut meal aside.
- Take the reserved tamarind paste in its water. Mash the tamarind in the water and transfer the muddy looking mixture to a strainer set into a bowl. Continue mashing in the strainer with a spoon, forcing as much waterto strain into the bowl as you can, Scrapeing off any juice that clings underneath the strainer.
- You should have about 5 Tablespoons of tamarind juice. Add to it the fish sauce, lime juice and sugar. Beat the mixture thoroughly to combine and set aside. Discard the solids left behind in the strainer.
- In a wok or large frying pan, heat oil until it is just about to smoke. Add garlic and stir, and cook for about 30 seconds or so. Then add the chicken and stir-fry for about 1 minute.
- Now add the tofu and shrimps and stir-fry for another minute. crack the eggs into wok and fry without breaking them up for 1 or 2 minutes.
- While the eggs are cooking, drain the noodles quickly, then add them to the wok with a quick fold. Stir-fry for 1 minute bringing the mixture from the bottom up.
- Add reserved tamarind juice, and continue stir-frying, mixing it all together for 1or 2 minutes. The noodles will have shrunk to about half of their original volume and softened up to al dente (cooked but firm not mushy).
- Add 2/3 of the reserved ground peanuts and stir. Then Add 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and remove from heat.
- Transfer Pad Thai noodles to serving platter and sprinkle with roasted chilies and top with the rest of the ground peanuts, the rest of the sprouts, and some strips of red pepper and fresh coriander leaves. Garnish with some of lime wedges on the side and serve immediately while still fresh and hot.
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Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling around while you're cooking.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your dish will taste. Whenever possible, use fresh vegetables, fruits, and herbs.
- Don't overcrowd the pan: When you're cooking meat or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than brown.
- Use the right cooking temperature: Different foods require different cooking temperatures. Be sure to follow the recipe carefully so that you don't overcook or undercook your food.
- Season your food well: Salt and pepper are essential seasonings, but don't be afraid to experiment with other spices and herbs. A little bit of garlic, ginger, or chili powder can go a long way.
- Garnish your dishes: A simple garnish can make a big difference in the presentation of your dishes. Try using fresh herbs, grated cheese, or a drizzle of olive oil to add some extra flair.
Conclusion:
The Golden Dragon is a great place to enjoy a delicious and authentic Chinese meal. The menu is extensive, with something to suit everyone's taste. The staff is friendly and attentive, and the atmosphere is warm and inviting. Whether you're looking for a quick lunch or a leisurely dinner, the Golden Dragon is sure to please.
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