Chinese food is a classic staple after getting high. Smoke some weed; order takeout. The two pair fabulously, as the delicious food hits the spot after feeling buzzed.
It's even possible to take things a step further. Why not combine these two entities into one awesome explosion of Asian flavor and herbal high? You'll quickly find out that perfection is an achievable goal.
Try out these three cannabis-infused Chinese recipes.
Recipe 1: Orange (Green) Chicken
Skip the Panda Express and go the long route, via your kitchen. Orange chicken is a very popular and delicious Chinese food dish that satisfies time and time again. This recipe is considered a healthier alternative to deep-fried batters, so revel in the fact that you are being the best version of yourself. This infused meal uses cannabis oil, which can be made at home or bought at a dispensary.
For the Chicken
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbs soy sauce
1 tbs cornstarch
2-3 tbs cannabis-infused oil
For the Orange Sauce
1 c orange juice
½ c mirin
¼ c soy sauce
3 tbs brown sugar
2 tsp peeled and grated ginger
1 minced or finely chopped garlic clove
1 tbs orange zest
3 tsp cornstarch
3 tsp water
- First, make the orange sauce. To do this, heat a small saucepan over medium heat on the stove. Combine the orange juice, mirin, soy sauce, brown sugar, ginger, garlic, and the orange zest into the pot. Bring the mix to a boil. Simmer the ingredients on medium-low heat for 6 ? 8 minutes.
- While the other ingredients are simmering, whisk together the water and cornstarch in a small bowl.
- After the orange sauce has finished cooking for the 6 ? 8 minutes, add the water and cornstarch into the mix. Stir well, and simmer for an additional 3 ? 5 minutes, until it becomes a thick sauce consistency.
- Next, add the chicken chunks into a medium-sized mixing bowl. Stir in the soy sauce, and then the cornstarch, mixing well.
- Heat up a large skillet on the stove over medium heat. Add the canna-oil, and then place the chicken in a single layer over the pan. Cook the chicken until golden on one side, and then flip all of the pieces to cook on the other side. It should take about 6 ? 8 minutes total to cook the chicken. Once the chicken is cooked, remove them from the heat and place them on a paper towel-lined plate. It might take a few rounds of chicken batches until all 2 lbs are cooked.
- Once all the chicken is cooked, return the pieces to the oiled skillet, and pour the orange sauce. Stir the chicken to ensure that all chunks are properly coated. Serve and enjoy!
Recipe 2: Sichuanese Cannabis Dandan Noodles
This recipe is an authentic take on a Suchuan cuisine, melding together flavors of hot and sour with salty and sweet, with a bit of spice in the middle. And...don't forget the cannabis. While this dish is a little more on the gourmet side, all of these ingredients should be available at an Asian market (or perhaps a dedicated aisle), as well as your favorite dispensary.
2 tbs Chinese sesame paste or peanut butter
3 tbs soy sauce (the darker the better)
3 tbs Chinese black vinegar
2 chopped green onions
1 tbs white granulated sugar
¼ c cannabis-infused chili oil
½ tsp Sichuan peppercorn, ground
½ tsp 5 spice powder
1 tbs vegetable oil
2 minced cloves of garlic
1 lb ground pork
1 tbs finely minced ginger
2 tbs chili bean paste (also called doubanjiang)
1 tbs Shaoxing wine
¼ c preserved mustard greens (also called sui mi ya cai)
¼ cup hot water
1 lb egg noodles
1 handful of baby bok choy
For garnish: green onions, crushed peanuts
- Whisk together the sesame paste, soy sauce, and black vinegar in a medium-sized bowl. Add the green onion, sugar, and cannabis-infused chili oil, and stir until well mixed.
- Sprinkle in the Sichuan peppercorns and 5 spice powder. Taste to make sure that the heat and spice levels are appropriate.
- Heat a skillet over medium-high on the stove, adding the vegetable oil. Once hot, add the garlic and pork. Cook, stirring consistently until the pork turns white. This should take about 2 minutes.
- Change the heat to low. Add the ginger, chili bean paste, Shaoxing wine, and the mustard greens. Stir consistently, and cook until the pork turns a dark brown shade.
- Remove the pan from the heat and pour the sesame paste on top. Stir well and set to the side.
- Cook the noodles, paying attention to the given instructions. Immediately after straining the noodles, add the bok choy into the hot noodle water, to blanch. Hold onto that water for later.
- To serve, layer on a base of noodles. Add the spicy ground pork and the blanched baby bok choy. Add a few spoonfuls of the noodle water if the sauce is too thick. Sprinkle green onions and/or crushed peanuts on top. Enjoy!
Recipe 3: Herbal Soup Dumpling
Dumplings are an Asian food delicacy and a delicious rendition of cannabis-infused Chinese food. This labor of love will leave you loving this dish and craving more. This will make 3.5 dozen dumplings, so be careful not to overeat! Beware: this recipe has many steps and several that take time to chill ingredients or rest dough; it cannot be rushed and should be planned way ahead of meal time.
For the Soup Gelatin:
1 qt chicken stock
5 oz pork skin
8 slices ginger
2 halved green onions
For the Pork Filling:
1 lb ground pork
1 tbs cannabis-infused lard, chilled
1 ½ c soup gelatin (ingredients above), chilled
3 tbs finely minced or chopped ginger
2 finely chopped green onions
1 tsp soy sauce
2 tsp Shaoxing wine
1 tsp Chinese black vinegar
2 tsp sugar
1 tsp salt
1 tbs cannabis-infused sesame oil
For the Wrappers:
1 ¼ c AP flour
5 tbs boiling water
For the Dipping Sauce:
½ c black vinegar
3 tbs soy sauce
3 tbs ginger
- Prepare the soup gelatin. Bring the chicken stock to a boil in a large stock pot. Once boiling, add the pork belly, ginger, and green onions. Continue cooking at the boiling temperature for 5 minutes. Turn the heat to a simmer, cover, and cook for 1.5 hours. When the timer dings, strain and remove the solids. Refrigerate the mixture until it's solid and jelly-like.
- Next, mix together the pork filling ingredients by hand. Break the chilled soup gelatin into small chunks. Work the mix until the fork filling is mixed and evenly dispersed. Chill the filling mix in the fridge.
- Now for the wrapping: add flour to a mixing bowl. Next, slowly pour the boiling water in and stir, to create a doughy ball. Transfer the dough onto a clean surface, and knead it with floured hands for around 10 minutes. It should become smooth. Cover the dough (plastic wrap works) and let it rest for 2 hours.
- After the dough has properly rested, open it up and cut it into about 40 pieces. Cover the dough with damp paper towels as you go, to ensure that it doesn't dry out. Next, roll each of the balls into a round. It should measure about 3 ½ inches in diameter and lie flat. Stack the wrappers as you go, keeping them under damp paper towels.
- Assemble the dumplings, and then place each on a parchment-lined board or cooking sheet. Fill each wrapper with 1 tsp of the pork filling, placed in the center. Bring the edges together and pleat them shut. Pinch each edge after closing. Pinch and twist the top to seal the filling in completely. Don't let any of the dumplings touch each other, or they will stick and break open.
- Steam the dumplings, by lining a steamer with either cabbage leaves or parchment paper. Plop each ball of dough into the steamer, making sure that the dumplings won't touch when they expand. Steam on high for 8 minutes, or until they are cooked completely through.
- Serve immediately, with soy sauce, ginger, and black vinegar. Enjoy!
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