The Greek Gwei-Lo Goes Chinese

For those of you not in the know, a Gwei-lo in Chinese refers to us white folks…it means “white ghost”!

One of my new blog friends is Rita from Mochachocolata-Rita and she’s a transplanted Indonesian gal living amid the hustle & bustle of Hong Kong.

I really enjoy Rita’s posts, her food and her infectious good spirit and wonderful sense of humour. Have a look at this post, where she shows us the effort and length she goes to give her food the perfect shot. I was in stitches after reading this entry, you will too!

Rita is hostessing a food event called Chinese Take-Out Party and I’ve accepted the challenge to cook Chinese food for the event.

Most of us are accustomed to ordering delivery or take-out Chinese but making it home, I’ve found, can be really easy!

I have here for you today a Ginger Chicken with fried rice and some quickly stir-fried Bok Choy with garlic and more ginger!

The fried rice is quite easy. You’ll need some pre-cooked cold rice, Soy Sauce, Oyster sauce, mixed vegetables and some scallions. To add to the authenticity of the fried rice, I also did a quick fry of an egg in the wok and chopped it up and added it into the rice mix with the vegetables. There are numerous fried rice recipes on the internet…pick the one you like best.

The main attraction here is the Ginger Chicken. To make this dish, one obviously needs access to Asian ingredients. Practically every city in the world has a Chinatown, which means the Chinese will be eating their own food. They shop at a Chinese market. Seek and ye shall find.

The entire dinner was a huge success and I’m pleased to discover that Chinese food at home is quick, affordable and down-right easy.

Rita, chopsticks or cutlery?

Ginger Chicken
(for 4)

wax paper
3/4 cup cornstarch

2 eggs, beaten
2-3 cups of canola oil
1 1/2 lb boneless, skinless chicken breast

2 green onions, chopped

2 Tbsp. grated ginger

1 large carrot, grated

1 1/4 cup Chinese (or VH brand) garlic sauce
dash of Sambal Oelek

  1. Pour oil into wok or a large pot at high heat.
  2. Slice the chicken across the grain into narrow strips. Coat chicken in egg, then cornstarch, lifting sides of waxed paper to coat. Place in hot oil, in small batches. Separate with a fork, stirring frequently, until crispy. Remove to a cooling rack.
  3. Heat a small amount of oil in the wok (or fry pan) at medium heat. Finely chop the green onions and add to the pan. Add ginger & grate carrots directly into pot.
  4. Stir, then gradually add dry garlic sauce. Bring to a boil then reduce heat to simmer.
  5. Toss cooked chicken into sauce, stir to coat, then serve with a garnish of sliced green onions.

© 2008,
Peter Minakis

. All rights reserved.

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41 Comments for “The Greek Gwei-Lo Goes Chinese”

Jan

says:

Here’s one for you Peter – I bet the chicken is ginger-tastic! No really, it looks and sounds good to me!

glamah16

says:

You know Im on a huge Asian kick now. So this rocks. Im to tired to cook tonight,so I wish I could order this for take away.

Gloria

says:

Love chinese food Peter, I like so this!!I like ginger rto chicken too!xGloria

Susan from Food Blogga

says:

Well I can still get take-out. Should I dial 1-800 KALOFAGAS? ;)

Please save me some of that rice, OK?

Sam Sotiropoulos

says:

Peter, Marco Polo himself could not have traveled the circuit of your tasty journeys! For this meal, methinks you ought to be awarded The Imperial Order of the Double Dragon. Outstanding! yYu are my new non-Chinese Chinese hero! I want you to sing the Olympic Hymn in Beijing this summer!!!

Dharm

says:

Great stuff you Gwai-Loh you!! We also call you ‘white-folks – Mat Salleh, which is apparently a localised way of saying Mad Sailor which goes back to our colonial days! Very Well done Peter!

Mochachocolata Rita

says:

wow, my little gwai lo! what an amazing spread! you brought the whole banquet! hehehe

your fried rice looks even better than mine, i am so challenged to perfect my fried rice :)

thanks so much for participating and all the kind words, i’ll be floating around the ceiling today feeling flattered (& maybe taking pics?) ^_^

Peter G

says:

What a colourful spread! And you’ve mastered another cuisine in your own unique way. Ginger and chicken are another one of those great marriages. PS Thanks for showing us Rita’s blog…I’ll definitely be checking it out.

Cynthia

says:

I’ve just looked through and gawked at all the fantastic food I missed. I am hungry right now and your blog is not what I should be doing in this state because it will make my hunger worse!

I too love Rita’s spirit.

Aimée

says:

Peter, are you sure there’s no Chinese in your background, because this spread looks like the real deal.

RecipeGirl

says:

Hey, the Greek guy goes Chinese. Good for you :)

The ironic thing is that we actually had Chinese take-out tonight. With hubby out of town… I was lazy and didn’t want to cook anything!

Your dishes look much better than my Mongolian Beef take out!

Nina's Kitchen (Nina Timm)

says:

I could not add more to any of the above comments, but The chicken sure looks scrumptious….like I will be picking on the leftovers all night.That’s if there is anything left….

I love Rita’s blog, I go there often..

Nina's Kitchen (Nina Timm)

says:

I could not add more to any of the above comments, but The chicken sure looks scrumptious….like I will be picking on the leftovers all night.That’s if there is anything left….

I love Rita’s blog, I go there often..

Nina's Kitchen (Nina Timm)

says:

I could not add more to any of the above comments, but The chicken sure looks scrumptious….like I will be picking on the leftovers all night.That’s if there is anything left….

I love Rita’s blog, I go there often..

Nina's Kitchen (Nina Timm)

says:

I could not add more to any of the above comments, but The chicken sure looks scrumptious….like I will be picking on the leftovers all night.That’s if there is anything left….

I love Rita’s blog, I go there often..

Nina's Kitchen (Nina Timm)

says:

I could not add more to any of the above comments, but The chicken sure looks scrumptious….like I will be picking on the leftovers all night.That’s if there is anything left….

I love Rita’s blog, I go there often..

Nina's Kitchen (Nina Timm)

says:

I could not add more to any of the above comments, but The chicken sure looks scrumptious….like I will be picking on the leftovers all night.That’s if there is anything left….

I love Rita’s blog, I go there often..

Nina's Kitchen (Nina Timm)

says:

I could not add more to any of the above comments, but The chicken sure looks scrumptious….like I will be picking on the leftovers all night.That’s if there is anything left….

I love Rita’s blog, I go there often..

Nina's Kitchen (Nina Timm)

says:

I could not add more to any of the above comments, but The chicken sure looks scrumptious….like I will be picking on the leftovers all night.That’s if there is anything left….

I love Rita’s blog, I go there often..

Nina's Kitchen (Nina Timm)

says:

I could not add more to any of the above comments, but The chicken sure looks scrumptious….like I will be picking on the leftovers all night.That’s if there is anything left….

I love Rita’s blog, I go there often..

Sylvie

says:

I wish the food at my local take away would look that good. Off to check out Rita’s blog now!

Ruth Daniels

says:

As everyone has already said…what a fantastic spread. Too bad we’ve moved from Toronto or I’d show up at your door! Thanks for sharing such a great feast.

Ruth Elkin

says:

This looks really delicious! I’ll have to hunt out some of these ingredients, I really want to try this now!

Bellini Valli

says:

Do you deliver to British Columbia Peter? This dish is definitely worth a try:D

Lore

says:

My hubby loves Chinese and crispy chicken while I like the flavour of the ginger-carrot pairing so this is a dish that we would both enjoy. Sure looks GREAT!

δεσποιναριον

says:

Να υποθεσω οτι εν οψει ολυμπιακων αγωνων στην Κινα γινεσαι επικαιρος? I am joking. Peter, if you prefer that I write in English let me know. This looks delicious especially now that the spring veggies are in season. Have a great weekend.

Peter M

says:

Jan, you’re jargon is just so jovial!

Glam, it’s worth trying Chinese at home…not too hard.

Gloria, I;m a big fan of ginger too!

Susan, your order will there in 5 hours, fortune cookies & all!

Sam, you’re killing me, LOL. We should do a road trip to the Pacific Mall.

Dharm, I accept Mad Sailor…must be from the whiskey.

Rita, it was my pleasure and your blog is a joy to read!

Thanks Judy.

Pete, I wanted to make it as Chinese as possible, as opposed to “greek chinese”.

Cynthia, visit this blog will a full tummy.

Aimee, no chinoise background here. 100% Greek.

Lori, I won’t be putting anyone out of business but it tasted good and it was fun to accomplish.

Nina, give Chinese a try at home…you’ll be surprised.

Sylvie, you’ll enjoy Rita’s blog.

Ruth, I wish I was in Halifax with all that seafood!

Ruth, simply visit your Chinatown.

Val, you really want a 4 hr. plane ride’s worth of Take-out? lol

Lore, the carrot adds some sweetness and texture…crispy indeed.

Despoina, by all means write in Greek, I understand you fully, it’s just that typing in English is easier for myself, endaxi?

Chef Erik

says:

The bok choy looks outstanding! I would bath in sambal oelek if I could. That stuff is super delish. You have to try it with pizza.

Heather

says:

Oh, yum. I haven’t had good Chinese food in a really long time. I might need some now.

Peter M

says:

Maryann, Rita indeed rocks!

Erik, I do like spiking my food with various hot sauces, like the sambal oelek.

Anna, lol…PANAGIA!

Kevin, no more “Holy Chow”!

Cake, a small delivery charge to Oz!

Heathz, me luvs my chinoise food.

Lori Lynn, Rita’s blog is very cool…a remarkable gal to boot!

Lydia (The Perfect Pantry)

says:

That chicken looks amazing — if that came in a take-out delivery, I’d be thrilled!

kittie

says:

Great post – the ginger chicken has definitely caught my attention!

And thanks for the intro to Rita – she’s got a great blog!

Núria

says:

I love chinesse food but never cook it at home. Your spread makes me want to rush to the Restaurant… I don’t think I find all chinesse special food nearby :(