CHINESE FOOD RECIPES

 

Almond Chicken

 

Recipe By : Elizabeth Powell

Serving Size : 4 Preparation Time :2:00

Categories : Poultry Chinese

Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 whole skinless boneless chicken breasts

2 tablespoons soy sauce

1 tablespoon rice wine

1/2 teaspoon sugar

1 teaspoon cornstarch

2 tablespoons chicken stock

1 1/2" ginger root slice -- minced

1 garlic cloves -- minced

1 egg

1 cup almonds -- ground

6 cups peanut oil

 

Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3"

long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger,

and garlic together. Place chicken in marinade, turning to coat. Marinate

at least one hour, turning chicken after half an hour.

Remove chicken from marinade and drain on paper towels. Beat egg

slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg

and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat

oil to 350. Fry chicken pieces in batches one layer deep until crisp,

golden brown. Be sure to let oil come back up to 350 between batches.

Drain on paper towels and serve at once.

 

 

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Serving Ideas : Garnish with chopped green onion.

 

 

 

 

ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE

 

Recipe By :

Serving Size : 6

Categories : Chinese Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Chicken thighs

12 medium Asparagus spears

3 tablespoons Peanut or corn oil

-----MARINADE-----

1 tablespoon Dry sherry

1 teaspoon Cornstarch

2 teaspoons Thin soy sauce

1 pinch Sugar

-----SAUCE-----

2 teaspoons Fermented black beans

3 Cloves garlic -- minced

1/2 teaspoon Brown sugar

2 teaspoons Black soy sauce

3/4 cup Chicken stock

Cornstarch paste

 

Marinating: With sharp paring knife, scrape chicken meat from thigh;

slice into thin strips across the grain. (Breast meat is not preferred for

this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch

and sugar in bowl; massage liquid into meat with your fingers. Marinate

for 15 to 30 minutes.

 

Preparation: Wash asparagus; peel tough white outer skin off ends; slice

on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl,

combine and mash black beans and garlic, brown sugar, black soy sauce and

chicken stock; stir; reserve for 15 minutes.

 

Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add

chicken.

Stir-fry for about 3 minutes on high heat - or until chicken begins to

shrink and firm up. Remove chicken to holding bowl.

 

Reheat wok to high, add remaining oil. When oil is hot, add black bean

sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce

with asparagus. When sauce boils, add cooked chicken; toss to combine.

Dribble in a little cornstarch paste if needed; cornstarch in chicken

marinade might be enough. Toss ingredients until very little liquid

remains and is reduced to glaze. Dish is ready when asparagus brightens.

If you still have too much liquid, remove ingredients, continue to reduce

sauce, then return ingredients to coat them with sauce. Serve in

individual portions.

 

 

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BBQ PORK LO MEIN *** dxdg05a

 

Recipe By :

Serving Size : 4

Categories : Main Dish Chinese

Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Sesame oil

2 tablespoons Vegtable oil

1 teaspoon Ginger -- finely chopped

2 cups Bok choy -- cut into 1/2" pie

1 1/2 cups Bean sprout

8 ounces Chinese bbq pork

1/2 cup Chicken broth

2 tablespoons Oyster sauce

1 tablespoon Soy -- dark

1/2 teaspoon Sugar

Pepper -- dash

 

1. Cook noodles in plenty of boiling water, when al dente, drain and toss

with sesame oil, set aside 2.

Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir

fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork,

Stir fry 2 min 4.

Add broth then when broth is hot add noodles, cover and cook 2 min 5. Add

sauce, stir well and serve Varriations, instead of pork, use left over

cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in

season can be used in place of the sprouts and bok choy From "Dim Sum" by

Ruth Laws 8 oz lo mein noodles JANE HARRIS (DXDG05A)

 

 

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BEEF CHOW FUN

 

Recipe By :

Serving Size : 6

Categories : Chinese Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 each Chow Fun Noodles

1 pound Beef flank steak -- sliced

across the grain

-----MARINADE-----

1 tablespoon Dark soy sauce

1 tablespoon Cornstarch

1 each Egg white

1 tablespoon Peanut oil

-----ADDITIONAL-----

7 tablespoons Peanut oil for pan-frying

2 each Cloves garlic -- chopped fine

1 each Slice ginger -- cut julienne

1 tablespoon Fermented black beans (dow -- see), rinsed

1 tablespoon Dry sherry

1/2 medium Yellow onion -- peeled and

1/2 each Green sweet bell pepper -- cored & cut julienne

-----SAUCE-----

1/4 teaspoon MSG (opt)

1 tablespoon Dark soy sauce

1/4 teaspoon Sugar

1 tablespoon Dry sherry

1 pinch White pepper

1 tablespoon Oyster sauce

-----FINAL-----

1 cup Fresh bean sprouts

Chinese parsley (garnish)

 

Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and

mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add

2 T of the peanut oil. Toss the noodles about in the oil until they are

very hot and begin to color just a bit on the edges. Remove to the

serving platter and set aside. Heat the wok again and add 3 T of the

peanut oil along with the garlic and ginger. Chow for a moment and add

the rinsed black beans and the sherry. In this chow the onion and green

pepper, just until very hot. Remove to the serving platter. Heat the wok

a third time and add 2 T of the peanut oil and the meat. Chow on one side

only until it begins to brown. Return the vegetables, the noodles, and

the sauce to the wok and toss with the meat until hot. Add the bean

sprouts, toss just a minute or so and serve. Garnish with Chinese

parsley.

 

 

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BLACK BEANS WITH BEAN CURD

 

Recipe By :

Serving Size : 1

Categories : Chinese Main Dish

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Dried red beans

1 tablespoon Soy sauce

1 teaspoon Brown sugar

1 cup Stock

2 each Cakes tofu

2 tablespoons Oil

1 each Green onion -- chopped

1 teaspoon Garlic -- chopped

1 each Green chili -- sliced

1 tablespoon Salted black beans

1 pinch Black pepper

 

Soak dried beans. Boil until tender. Drain & mash.

 

Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu

into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30

seconds. Add black beans, tofu & mashed red beans. Cook gently for 5

minutes. Sprinkle with pepper & serve.

 

Jack Santa Maria, "Chinese Vegetarian Cooking"

 

 

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CASHEW CHICKEN ***pxsm22a

 

Recipe By :

Serving Size : 4

Categories : Chinese Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Chicken ; breasts -- cubed

1 teaspoon Salt

1 teaspoon Cornstarch

3 Green peppers -- cut into 1/

Set above ingredients aside

Sauce

2 tablespoons Soy sauce

1 tablespoon Soybean paste

1 tablespoon Sugar

2 tablespoons Rice wine vinegar

1/2 teaspoon Salt

 

Mix the above ingredients well and set aside. Cook chicken in a little

oil and minced garlic. When the chicken is no longer pink, add the

bamboo shoots and the green pepper to the wok (or fry pan if you don't

have a wok). Cook for a minute or two. Sprinkle a little of the rice wine

vinegar over the chicken/veggie mixture and cook another minute. Add nuts

and cook another minute. Pour sauce over the contents of wok and cook

until heated through. Serve over hot cooked rice with a nice side dish

liked my Szechuan Green Beans (see Green Beans R? under this same BB)

Hope you enjoy! DAN GRUBER (PXSM21A)

 

 

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CASHEW CHICKEN 2 *** ctch95b

 

Recipe By :

Serving Size : 2

Categories : Chinese Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Marinade

2 Chicken; breasts -- boneless

3 tablespoons Rice wine -- or dry sherry

2 teaspoons Soy sauce

2 teaspoons Ginger -- shredded

2 Onion -- peeled and diced.

2 Sm Green peppers -- cut 1/2 in

1/3 cup Straw mushrooms -- drained

1/3 cup Cashew

Sauce:

4 tablespoons Oyster sauce

Sherry -- or sake (rice wine)

1 tablespoon Hoisin sauce

Ketchup ;(yes -- this is a c

1 pinch 5 spice powder

Sugar -- (just a pinch)

Pepper flakes

 

Stir-fry essentials: 1 tbl crushed garlic 1 tbl shredded ginger peanut oil

as needed (appx 4 tbl) With following ingredients marinate >> for at

least 30 minutes. Drain marinade and discard. To prepare: 1) Marinate

meat 2) heat wok to high 3) add oil, garlic, and ginger. stir 4) add

chicken, brown momentarily 5) add all veggies 6) add cashew and heat for a

short time 7) add sauce ingredients, stir till bubbly. If you like, you

may add a some cornstarch solution to thicken (1/2 starch, 1/2 water) 8)

serve immediatly Cooking time: 5-7 mins CHRISTOPHER NEILL (CTCH95C)

 

 

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CHICKEN AND SWEET PEPPER STIR-FRY

 

Recipe By :

Serving Size : 4

Categories : Low-Cal Oriental

Main Dish Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

18 ounces Boned Chicken Breast halves

3 tablespoons Soy Sauce

1 tablespoon Dry Sherry

Med Onion -- cut into wedges

Med green/sweet red peppers*

1 1/2 cups Sliced fresh Mushrooms

1 tablespoon Cooking Oil

1 teaspoon Grated Ginger root

8 ounces Can Bamboo Shoots -- drained

1/4 cup Chicken Broth

1 teaspoon Cornstarch

 

* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl;

stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or

large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry

2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1

minute more or till veggies are crisp-tender. Remove veggies from wok; set

aside.

Drain chicken, reserving the marinade. Add oil to wok. Add ginger root;

stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no

longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer

pink. Return all chicken, veggies, and bamboo shoots to wok; push from

center of wok.

Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to

wok. Cook and stir till slightly thickened; toss gently to coat chicken

mixture. Serve while hot.

********************************************************************* Per

serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg

cholesterol, 613 mg sodium, 621 mg potassium.

 

 

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CHICKEN CHOWED WITH BLACK BEANS

 

Recipe By :

Serving Size : 4

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Chicken -- hacked into

2 pieces

-----MARINADE-----

2 tablespoons Light soy sauce

2 tablespoons Cornstarch

1 each Egg white

1 teaspoon Salt

2 tablespoons Peanut oil

-----ADDITIONAL-----

4 tablespoons Peanut oil

3 each Cloves garlic -- chopped fine

1 each Yellow onion -- peeled and

into 1" pieces

3 tablespoons Fermented black beans (dow -- see) rinsed in plain

mashed with

2 tablespoons Dry sherry

2 each Green sweet bell peppers -- cored and cut julien

-----FINAL SAUCE-----

1 tablespoon Light soy sauce

2 tablespoons Dry sherry

1 cup Chicken stock

1 teaspoon Brown sugar

 

Cut the chicken and soak in the marinade for 15 minutes. Heat a wok and

add 2 T of the oil. Drain the marinade from the chicken and reserve.

Brown the chicken pieces well in the wok, then remove and set aside. Drain

the oil from the wok and discard. Heat the wok again and add the

remaining 2 T oil. Chow the garlic for a moment and add the onions and

the dow see mashed with the sherry. Chow for a moment and add the green

peppers.

Return the chicken to the wok along with the reserved marinade. Add the

ingredients for the final sauce. Stir well and cover. Simmer the dish

until the chicken is tender but not overcooked, about 20 minutes.

 

 

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CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE (KUNG PAO)

 

Recipe By :

Serving Size : 6

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Raw peanuts

3 cups Peanut oil

2 Whole chicken breasts at -- room temp.

1 large Egg white

1 1/2 tablespoons Water chestnut flour

SAUCE:

4 Green onions

2 large Cloves garlic

1 tablespoon Minced ginger root

1/2 cup Chicken stock

1/2 tablespoon Sesame oil

1/2 tablespoon Chinese red vingear

1/2 tablespoon Dark soy sauce

1 1/2 teaspoons (level) chili paste with -- garlic

1 tablespoon Dry sherry

1 pinch Sugar

Cornstarch paste

 

Preparation: Trim ends off green onions and cut light green and white

part into 1" sections. Mix all other sauce ingredients in 2-quart

saucepan.

Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat into

1" strips, then crosswise to make 1" chunks. In bowl large enough to hold

chicken, add egg white to water chestnut flour. Beat mixture with a

single chopstick (not an egg beater or whisk). Stir chicken pieces into

egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut

flour gives a lighter crust than cornstarch, though the latter may be

substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll

need more oil for deep-fryer). Fry peanuts until they are a light tan

color; if a test peanut browns quickly, turn down heat. Remove peanuts

with strainer or slotted spoon; drain on paper towel or paper bag.

Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken should

raise to surface immediately & brown in about 2 minutes. Deep-fry coated

chicken chunks until golden brown. Deep-fry no more than 8 chunks at a

time. Use long chopsticks or spatula to keep pieces separate while they

are frying. Remove with long chopsticks or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions

& peanuts about a minute before serving. At the last minute, add chicken

pieces to sauce, mix quickly & serve.

 

 

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CHICKEN CURRY KABOBS ON RICE

 

Recipe By :

Serving Size : 6

Categories : Chicken Bar-B-Q

Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Yogurt -- plain

1/4 teaspoon Curry powder

1/4 teaspoon Ginger

1 1/2 pounds Chicken breast

3 cups Rice -- cooked

2 Green onions -- sliced

1 teaspoon Garlic -- minced

1/4 teaspoon Chili powder

1/4 teaspoon Salt

6 Skewers

1 Tomato, large -- chopped

Parsley

 

Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours,

turning occasionally.

Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread

chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss

rice with tomato and green onions. Serve skewers over rice.

 

 

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Chicken Wings in Five Spice

 

Recipe By :

Serving Size : 24

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Chicken wings -- whole

1 cup Water-chestnut flour

4 cups Peanut oil for deep-frying

Marinade:

1/2 teaspoon Freshly grated ginger

1/8 cup Light soy sauce

1/8 cup Dry sherry or Chinese rice -- wine

1/2 teaspoon Five-spice powder

 

Cut each wing into 3 logical pieces. Save the tips for soup and use only

the 2 meatier parts for this recipe. Prepare the marinade and marinate the

wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour.

Deep-fry at 360 F until golden brown, about 5 minutes.

 

 

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Chicken-Shrimp Egg Rolls

 

Recipe By : Jo Anne Merrill

Serving Size : 20 Preparation Time :1:15

Categories : Appetizers Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound chicken breasts -- minced

1/2 pound shrimp -- minced

8 green onions -- minced

1 tablespoon vegetable oil

1 cup bean sprouts -- chopped

1/2 cup Chinese waterchestnuts -- chopped

1 tablespoon fresh ginger root -- grated

1 1/2 tablespoons soy sauce

1 pound eggroll skins -- *see note

--- Sweet-Sour Sauce: ---

1/2 cup brown sugar

2 tablespoons cornstarch

1/2 cup cider vinegar

2 tablespoons soy sauce

1 1/2 cups pineapple juice

 

* Use eggroll skins of about 6-1/2 by 7 inches

 

1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3

minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use

low-sodium soy sauce if you wish.)

2. To make rolls, spread 1 tablespoon filling along one side of each

eggroll skin. Fold over ends of skin and roll up like jelly roll, folding

in the ends. Seal with a little water.

3. Fry in hot fat (about 375 degrees) for about 6 minutes or until

skin is crisp, bubbly and browned. Cut each roll in half or leave whole.

Serve as an appetizer with sweet-sour sauce.

 

Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook

over medium heat for about 10 minutes or until sauce is thick and clear.

 

Yield: about 20 rolls

 

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 3227 0 0 0 0 0 0

 

 

 

CHINESE CHICKEN ...FOURNIER

 

Recipe By :

Serving Size : 1

Categories : Main Dish Chinese

Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

18 Chicken wings -- drumsticks

3 Garlic cloves -- minced

Ground ginger -- minced ging

1 1/2 teaspoons Five spice powder

1/2 cup Soy sauce

1/2 cup White wine

1/4 cup Vegetable oil

 

DIRECTIONS -- MIX TOGETHER AND PLACE CHICKEN IN MARINAT FOR 1 OR MORE

HOURS. BAKE AT 350 RFOR 30-40 MIN KEEP BASTING. COOK IN GRILL AND

BRUSH MARINATE TO CRISPEN.

 

 

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Chinese Dry Marinade

 

Recipe By :

Serving Size : 1

Categories : Chinese Marinades

Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Brown sugar

1 1/2 teaspoons Paprika

1 teaspoon Salt

3/4 teaspoon Monosodium glutamate

3/4 teaspoon Ground tumeric

1/4 teaspoon Celery seed

1/4 teaspoon Dry mustard

 

Combine ingredients and use for marinade for spare ribs and pork.

 

 

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Chinese Eggs

 

Recipe By : Elizabeth Powell

Serving Size : 6 Preparation Time :0:10

Categories : Chinese Eggs

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 hard-boiled eggs -- shelled

2 tablespoons butter

3 tablespoons soy sauce

2 teaspoons green onions -- chopped

1 teaspoon sesame oil

 

Melt butter with soy sauce in a skillet. Add eggs and cook gently

for 5 minutes, basting and turning all the time until the eggs become dark

brown.

Slice eggs on serving plate. Drizzle with sesame oil and sprinkle

with chopped green onion.

 

 

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Serving Ideas : Serve warm or cold

 

 

Nutr. Assoc. : 541 0 0 0 0

 

 

 

CHINESE FIRE POT

 

Recipe By :

Serving Size : 8

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Boneless beef sirloin -- =OR=- beef round

1 pound Boned chicken breasts

1 pound Fish fillets

1 pound Medium shrimp

1 pound Chinese cabbage

1/2 pound Fresh forest mushrooms -- =OR=- Cultivated mus

Lemon juice

2 packages Enoki mushrooms -- (3 1/2-oz packages)

3/4 pound Chinese pea pods

2 bn Green onions

2 bn Spinach

8 ounces Canned water chestnuts -- drained and sliced

8 ounces Canned bamboo shoots -- drained and sliced

4 cans Chicken broth -- (13 3/4-oz cans)

Sweet-and-sour sauce

Soy sauce

Prepared hot Chinese mustard

1/4 pound Fine egg noodles -- cooked

Cilantro or chives -- chopped

(optional)

 

It is not necessary to use all ingredients listed here as long as you

offer an interesting blend of meats, fish and vegetables. Other meats and

vegetables can be substituted, if desired.

 

Place beef, chicken and fish in freezer and chill until firm to touch but

not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2

inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop

cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,

remove and discard stems. Slice mushrooms and sprinkle with lemon juice.

Cut off and discard root portion of enoki mushrooms and separate clusters

as much as possible. Wash, trim ends and string pea pods. Clean green

onions and cut in halves lengthwise, including green portion. Cut into

2-inch lengths. Clean spinach and discard thick stems. To serve, arrange

beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,

snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots

in individual rows on large platters or serving plates. Bring broth to

boil. Place heating unit under Chinese hot pot and pour boiling broth into

hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,

each person places whatever ingredients are desired into hot broth to

poach.

When cooked (this will take only a few moments), ingredients are then

dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and

eaten with noodles, adding cilantro, if desired.

 

Note: The special pot needed can be purchased at Chinese shops.

 

(C) 1992 The Los Angeles Times

 

 

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Chinese Fried Rice

 

Recipe By : Elizabeth Powell

Serving Size : 6 Preparation Time :0:30

Categories : Chinese Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 slices bacon slices -- chopped

2 1/2 cups cooked rice -- cold

2 tablespoons soy sauce

2 eggs -- slightly beaten

3/4 cup chopped onions

1/2 cup green peppers -- chopped

1/2 cup celery -- chopped

1/2 cup small shrimp -- cooked

 

In a skillet, cook bacon until brown, but not overly crisp. Remove

bacon, pour off all but 4 tablespoons of fat. In fat, saute onions,

peppers, and celery until limp. Add cooked rice and saute the rice until

it browns. Add eggs, soy sauce, and shrimp, if desired. Saute for 5

minutes more. Add more soy sauce to taste.

 

 

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Nutr. Assoc. : 0 1258 0 541 345 685 1075 0

 

 

 

Chinese Garlic Ginger Sauce

 

Recipe By : olxezeh@lafayette.unocal.com (Zeh Account)

Serving Size : 1

Categories : Chinese Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 C Cold Water

2 Tbsp Oyster Sauce

1 Tbsp Cornstarch

 

This is the sauce I use on broccoli chicken. If you want more of a ginger

and garlic taste I would add garlic and ginger in with the chicken (or

whatever meat you are using for the dish).

 

Wisk the above ingredients together and pour over stir fried chicken and

broccoli. Pull vegetables up on sides of wok and let sauce thicken in

well of wok (appox. 3 min.). Stir sauce, chicken, and broccoli together

to coat.

 

Serve.

 

 

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CHINESE MAPO TOFU

 

Recipe By :

Serving Size : 4

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Oil -- for sauteing

1 tablespoon Black Bean Garlic Sauce -- (see notes)

1 teaspoon Red Chili Paste with Garlic

1/4 pound Ground pork

1 package Fresh tofu (any firmness) -- cut into cubes

1/4 cup Chopped green onions

Salt -- to taste

 

Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are

available at Asian markets and some supermarkets with large Asian

specialty sections.

 

Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red

Chili Sauce with Garlic and ground pork. Turn heat on high; gradually

combine the sauces and meat as the heat increases. When meat is browned

and cooked through, turn heat to medium and add cubed tofu. Mix gently and

continue to simmer for 5-8 minutes, stirring occasionally, until well

blended and tofu is heated through. Add green onion and toss. Add salt to

taste.

 

Presentation: Serve hot accompanied with cooked white rice.

 

Yield: Makes 4 servings

This recipe was sent in to the paper by Janet Eng of Buena Park, CA.

(Orange Country Register)

Shared by Ed Pallan

 

 

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Chinese Pepper Chicken

 

Recipe By : Elizabeth Powell

Serving Size : 6 Preparation Time :0:35

Categories : Chinese Main Dish

Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons vegetable oil

1 tablespoon soy sauce

1 clove garlic -- minced

1 1/2" ginger root slice -- chopped

1 teaspoon cornstarch

3 boneless skinless chicken breasts -- cut in 1/2" strips

2 bell peppers -- sliced

3 celery stalks -- sliced

1/3 cup green onions -- chopped

3/4 cup water

1/2 teaspoon sugar

2 tablespoons soy sauce

2 teaspoons cornstarch

1 teaspoon sesame oil

1 tablespoon rice wine

 

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce,

garlic, ginger root and cornstarch. Toss chicken in sauce to coat and

marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook

peppers and celery over high heat, stirring frequently until softened.

Add green onions and cook 2 minutes more. Remove vegetables from wok.

Drain chicken and pat dry with paper towels. Add chicken to wok and stir

fry until chicken is done, about 3 minutes. Mix remaining ingredients

together in a small bowl. Add to chicken with vegetables; simmer 3

minutes.

 

 

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Serving Ideas : Serve over rice.

 

 

Nutr. Assoc. : 0 0 620 0 993 0 149 274 0 0 0 0 0 0 0

 

 

 

CHINESE PEPPER STEAK - WITH COKE

 

Recipe By :

Serving Size : 6

Categories : Beef Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Top round steak -- OR

boneless sirloin -- (1 to 1-1/2 lbs)

2 tablespoons Oil

1 medium Clove garlic -- minced

1 teaspoon Salt

1 cup Beef broth, or bouillon -- canned and undiluted

1 cup Green pepper, cored -- seeded, cut in

thin strips

1 cup Celery -- thinly sliced

1/4 cup Onions -- thinly sliced

1/2 cup COCA-COLA

2 medium Tomatoes -- ripe

2 1/2 tablespoons Cornstarch

1/4 cup COCA-COLA

1 tablespoon Soy sauce

Rice -- cooked and hot

 

Trim all fat from the meat and cut into pencil-thin strips. In a deep

skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown

over high heat, about 10 minutes, stirring occasionally with a fork. Add

the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat

is fork-tender.

Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.

Cover and simmer for 5 minutes. Do not overcooked, the vegetables should

be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into

meat.

Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir

mixture into the meat and cook until sauce is thickens, about 1 minute,

stirring lightly with a fork. Serve over hot rice.

Makes 6 (3/4 cup) servings.

 

 

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CHINESE PEPPER STEAK COCA-COLA

 

Recipe By :

Serving Size : 6

Categories : Beef Chinese

Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Top round or sirloin steak

Boneless

2 tablespoons Oil

1 Clove garlic -- minced

1 teaspoon Salt

1 cup Beef broth

1 cup Green bell pepper -- cut in 1/2" strips

1 cup Celery -- thinly sliced

1/4 cup Onions -- thinly sliced

1/2 cup COCA-COLA

2 medium Tomatoes -- ripe

2 1/2 tablespoons Cornstarch

1/4 cup COCA-COLA

1 tablespoon Soy sauce

Rice -- cooked and hot

 

Trim all fat from the meat and cut into pencil-thin strips. In a deep

skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown

over high heat, about 10 minutes, stirring occasionally with a fork. Add

the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat

is fork-tender.

 

Stir in the green pepper strips, celery, onions, and 1/2 cup of

Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the

vegetables should be tender-crisp. Peel the tomatoes, cut into wedges,

gently stir into meat.

 

Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir

mixture into the meat and cook until sauce is thickens, about 1 minute,

stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup)

servings. Recipe: "International Cooking with Coca-Cola", a give-away

pamphlet from The Coca-Cola Company, 1981

 

 

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Chinese Pork-Lettuce Rolls

 

Recipe By : Jo Anne Merrill

Serving Size : 4 Preparation Time :0:40

Categories : Chinese Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 heads Boston lettuce

dried Chinese mushrooms -- 6-8 mushrooms

8 ounces waterchestnuts -- canned

1/2 cup bamboo shoots

1 pound ground pork

1 egg

1 1/2 tablespoons soy sauce

4 teaspoons cornstarch

2 tablespoons dry sherry

3/4 cup chicken broth

1/2 teaspoon salt -- to taste

1/4 cup corn oil

1 cup celery -- minced

 

1. Black mushrooms are optional. If using, soak in boiling water for

30 minutes, drain, cut off stems, and chop.

2. Wash lettuce, dry, and arrange 16-20 of the largest leaves on a

serving plate, then refrigerate. Use head lettuce if Boston lettuce is not

available.

3. Mince the waterchestnuts and bamboo shoots; add to drained

mushrooms. Set aside.

4. Mix together the pork, slightly beaten egg, soy sauce and 3

teaspoons (1 tablespoon) of the cornstarch. Set aside.

5. Combine sherry, 1/2 cup broth and salt. Add remaining 1 teaspoon

cornstarch to the remaining 1/3 cup broth, blend well.

6. Heat a wok or heavy skillet; add oil to the hot skillet. Add pork

mixture and cook, stirring constantly, about 5 minutes.

8. Add mushroom mixture; cook, stirring constantly, 2 minutes.

9. Stir in wine mixture and the cornstarch mixture.

10. Add celery and stir until celery is heated through. If celery is

minced fine enough, it won't need any further cooking time.

11. Place meat on a serving dish. To serve, let each guest fill a

lettuce leaf with pork and roll the leaf. This is to be eaten with the

fingers.

 

 

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Serving Ideas : A delicious and unique Chinese entree.

 

 

 

 

Chinese Pot Roast

 

Recipe By :

Serving Size : 6

Categories : Pot Roast Beef

Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Chuck roast -- 1 1/2 in thick

1/2 cup Bottled stir-fry sauce

1/2 pound Fresh mushrooms -- sliced

1 tablespoon Vegetable oil

1/2 cup Burgundy wine

1 tablespoon Cornstarch

 

eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry

Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1

hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or

until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to

platter and keep warm. Add cornstarch ixture to pan juices; cook and stir

until mixture bOils and thickens lightly. To serve, cut meat across grain

into thin slices and serve ith the mushroom gravy.

 

 

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Chinese Sauce

 

Recipe By : srf@world.std.com (Stephanie R Faulkner)

Serving Size : 1

Categories : Sauces Vegetables

Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Soy sauce

rice wine vinegar

ginger -- chopped fine

garlic -- small amt. chopped f

1 scallion -- chop crosswise, not

hot chili oil -- or chili/garlic sauc

 

The sauce that my Chinese friend showed me to make contained these

ingredients. You can play with the ingredients to get the taste and

consistency you want. Use more soysauce than vinegar. You can also put

in a bit of sesame oil if you like. Ming told me she never makes it the

same way twice, and from experience, I see what she means. But it always

tasts good!

 

 

 

 

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Chinese Stuffed Mushrooms

 

Recipe By :

Serving Size : 1

Categories : Chinese Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 Fresh mushrooms (about 1 lb)

6 Ounces Uncooked -- boneless lean pork

1/4 Cup Drained whole water

Chestnuts

3 Green onions

1/2 Small red or green pepper

- seeded

1 sm Stalk celery

1 Teaspoon Cornstarch

1 Teaspoon Grated -- pared fresh ginger

- root

2 Teaspoons Rice wine or dry sherry

1 Teaspoon Soy sauce

1/2 Teaspoon Hoi sin sauce

1 Egg white

3 Cups Vegetable oil

1/2 Cup All-purpose flour

 

 

 

 

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CHINESE: BARBECUED PORK BUN (CHA SIU BOW)

 

Recipe By :

Serving Size : 16

Categories : Bar-B-Q Chinese

Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup Warm water

1/2 teaspoon Sugar

1 package Dry yeast

2 1/2 cups Flour

2 1/2 cups Cake flour

4 tablespoons Sugar

1/2 teaspoon Salt

2 tablespoons Shortening

1 1/4 cups Low fat milk

16 Pieces white paper 2 inches -- square

-----FILLING-----

6 ounces Chinese BBQ pork -- diced

1 tablespoon Oil

2 teaspoons Water

1/2 teaspoon Salt

1/2 teaspoon Sugar

1/2 teaspoon Thin soy sauce

1 teaspoon Oyster sauce

1 teaspoon Hoisin sauce

2 teaspoons Cornstarch

4 teaspoons Cold water (For thickening)

 

Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz.

measuring cup. Let stand until it rises to the 8 oz. level (about 20

minutes).

 

Sift flour, cake flour, sugar and salt into a large mixing bowl.

 

Add shortening, yeast mixture and mil,.

 

Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set

dough in a warm place. Allow the dough to rise for 3 hours.

 

Heat wok, add oil and stir-fry pork for 2 minutes.

 

Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin

sauce. Bring it to a boil.

 

Prepare thickening by mixing the cornstarch and 4 tablespoons cold water.

Stir into the mixture and cook for 1 minute. Let cool before using.

 

After 3 hours, when the dough has risen, shape into rolls about 2 inches

in diameter. Cut each roll into 1-1/2 inch pieces.

 

Shape each piece into a shallow bowl shape.

 

Put 1 tablespoon filling in the center, close ans twist dough to form a

bun. Put the bun on a 2 inch square of white paper. (This prevents the

bun from becoming soggy while steaming.) Place 8 buns in a pie pan and

allow them to set and rist for 15 minutes in a warm place.

 

Steam for 25 minutes.

 

SOURCE: Chopstick, Cleaver and Wok.

 

 

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CHINESE: BEEF WITH GREEN PEPPER (LOT TZU NGOW ROH)

 

Recipe By :

Serving Size : 1

Categories : Chinese Beef

Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Steak -- thinly sliced

1 teaspoon Corn starch

1 teaspoon Soy Sauce

2 teaspoons Rice Wine

1/4 teaspoon Oil

2 large Green peppers

1 medium Onion

1 Clove garlic

1 slice Ginger

4 teaspoons Cornstarch

1 cup Chicken broth

2 tablespoons Soy sauce

1/4 teaspoon Sugar

1 tablespoon Chinese black beans

(Fermented black beans)

2 tablespoons Oil

1/2 teaspoon Salt

 

PREPARATION: Cut steak on the diagonal into 1/4-inch slices each 2 inches

long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice

wine, 1/4 teaspoon sugar and 1/4 tsp oil. Pour this mixture over beef,

mix well, and let stand for 15 minutes.

 

Cut peppers in half, remove seeds. Cut into 1/4-inch long strips.

Smash, peel, and mince garlic. Peel and mince ginger root. In a cup, mix

together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy

sauce, and 1/4 teaspoon sugar. Wash black beans and drain. Mash.

 

COOKING: Heat 1 tablespoon of the oil with 1/2 teaspoon salt over high

heat. Add beef and stir-fry 1 minute. Remove beef from pan and set

aside.

Clean the pan. Heat the other tablespoon of oil over high heat. Add the

mashed black beans, garlic, and ginger root; stir-fry for about 1 minute.

Add green pepper and onion. Stir-fry for 2 minutes. (The pepper slices

should remain crisp.) Return beef to skillet and add the cornstarch

mixture. Cook and stir until thickened, about 1 minute. Serve.

 

 

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CHINESE: CASHEW CHICKEN 1

 

Recipe By :

Serving Size : 4

Categories : Main Dish Chinese

Poultry Ethnic

Nuts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Chicken breasts *

1/2 pound Chinese pea pods

1/2 pound Mushrooms

Green onions

2 cups Bamboo shoots -- drained

1 cup Chicken broth **

1/4 cup Soy sauce

2 tablespoons Corn starch

1/2 teaspoon Sugar

1/2 teaspoon Salt

4 tablespoons Salad oil

1 package Cashew nuts (about 4-oz)

 

* Boned and skinned ** Or bouillon cube dissolved in water

Slice breasts horizontally into very thin slices and cut into inch

squares.

Place on tray. Prepare vegetables, removing ends and strings from pea

pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add

to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in

skillet over moderate heat, add all the nuts, and cook 1 min shaking the

pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in

pan, fry chicken quickly, turning often until it looks opaque. Lower heat

to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2

mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until

thickened, stirring constantly. Simmer uncovered a bit more and add green

onions and nuts and serve immediately.

 

 

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CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY

 

Recipe By :

Serving Size : 6

Categories : Main Dish Nuts

Chinese Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Raw peanuts

3 cups Peanut oil

2 Whole chicken breasts at -- room temp.

1 large Egg white

1 1/2 tablespoons Water chestnut flour

SAUCE:

4 Green onions

2 large Cloves garlic

1 tablespoon Minced ginger root

1/2 cup Chicken stock

1/2 tablespoon Sesame oil

1/2 tablespoon Chinese red vingear

1/2 tablespoon Dark soy sauce

1 1/2 teaspoons (level) chili paste with -- garlic

1 tablespoon Dry sherry

1 pinch Sugar

 

cornstarch paste

Preparation: Trim ends off green onions and cut light green and white

part into 1" sections. Mix all other sauce ingredients in 2-quart

saucepan.

Reserve.

 

Pull skin off breasts, then pull chicken meat from bones. Slice meat into

1" strips, then crosswise to make 1" chunks. In bowl large enough to hold

chicken, add egg white to water chestnut flour. Beat mixture with a single

chopstick (not an egg beater or whisk). Stir chicken pieces into egg

mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour

gives a lighter crust than cornstarch, though the latter may be

substituted.

 

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat

(you'll need more oil for deep-fryer). Fry peanuts until they are a light

tan color; if a test peanut browns quickly, turn down heat. Remove peanuts

with strainer or slotted spoon; drain on paper towel or paper bag.

Reserve.

 

Turn up heat slightly for chicken. Test a chunk first: chicken should

raise to surface immediately & brown in about 2 minutes. Deep-fry coated

chicken chunks until golden brown. Deep-fry no more than 8 chunks at a

time. Use long chopsticks or spatula to keep pieces separate while they

are frying. Remove with long chopsticks or slotted spoon. Reserve.

 

Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions

& peanuts about a minute before serving. At the last minute, add chicken

pieces to sauce, mix quickly & serve.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE

 

Recipe By :

Serving Size : 6

Categories : Main Dish Chicken

Nuts Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Raw peanuts

3 cups Peanut oil

2 Whole chicken breasts at -- room temp.

1 large Egg white

1 1/2 tablespoons Water chestnut flour

-----SAUCE-----

4 Green onions

2 large Cloves garlic

1 tablespoon Minced ginger root

1/2 cup Chicken stock

1/2 tablespoon Sesame oil

1/2 tablespoon Chinese red vingear

1/2 tablespoon Dark soy sauce

1 1/2 teaspoons (level) chili paste with -- garlic

1 tablespoon Dry sherry

1 pinch Sugar

 

CORNSTARCH PASTE Preparation: Trim ends off green onions and cut light

green and white part into 1" sections. Mix all other sauce ingredients in

2-quart saucepan.

Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat into

1" strips, then crosswise to make 1" chunks. In bowl large enough to hold

chicken, add egg white to water chestnut flour. Beat mixture with a

single chopstick (not an egg beater or whisk). Stir chicken pieces into

egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut

flour gives a lighter crust than cornstarch, though the latter may be

substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll

need more oil for deep-fryer). Fry peanuts until they are a light tan

color; if a test peanut browns quickly, turn down heat. Remove peanuts

with strainer or slotted spoon; drain on paper towel or paper bag.

Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken should

raise to surface immediately & brown in about 2 minutes. Deep-fry coated

chicken chunks until golden brown. Deep-fry no more than 8 chunks at a

time. Use long chopsticks or spatula to keep pieces separate while they

are frying. Remove with long chopsticks or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions

& peanuts about a minute before serving. At the last minute, add chicken

pieces to sauce, mix quickly & serve.

 

 

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CHINESE: CHINESE CASHEW CHICKEN 2

 

Recipe By :

Serving Size : 4

Categories : Main Dish Chinese

Nuts Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Chicken breasts

Boned and skinned

1/2 pound Chinese pea pods

1/2 pound Mushrooms

4 Green onions

2 cups Bamboo shoots -- drained

1 cup Chicken broth

Or bouillon cube dissolved

In water

1/4 cup Soy sauce

2 tablespoons Corn starch

1/2 teaspoon Sugar

1/2 teaspoon Salt

4 tablespoons Salad oil

1 package Cashew nuts

(about 4-oz)

 

Slice breasts horizontally into very thin slices and cut into inch

squares.

Place on tray. Prepare vegetables, removing ends and strings from pea

pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add

to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of

oil in skillet over moderate heat, add all the nuts, and cook 1 minute

shaking the pan, toasting the nuts lightly. Remove and reserve. Pour

remaining oil in pan, fry chicken quickly, turning often until it looks

opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and

cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo

shoots, and cook until thickened, stirring constantly. Simmer uncovered a

bit more and add green onions and nuts and serve immediately. Serves 4.

 

MING'S DYNASTY - Glendale, CO.

 

 

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CHINESE: GENERAL TSAO'S CHICKEN 1

 

Recipe By :

Serving Size : 6

Categories : Main Dish Meats

Chinese Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Boneless chicken breasts cut -- into 1 in pieces

3 tablespoons Soy suace

3 tablespoons Cornstarch

1 Egg white beaten until -- frothy

1 cup Veg. oil

3 Hot dried chili peppers -- broken in half

2 Cloves garlic finely chopped

1 Piece ginger root (1 in) -- peeled and finely ch

1 tablespoon White wine vinegar

1 tablespoon White wine

1 teaspoon Cornstarch

1 teaspoon Sesame oil

1/2 teaspoon Salt

1 teaspoon Brown sugar

 

Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time

finding this recipe! It is probably called something else (like spicy

fried chicken) and I really do have a dozen recipes.

:) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of

Sable and Rosenfeld, Bantam books.

 

General Tsao was a real person, general and poet who lived in China

155-220 AD.

 

rn e in the frig for 1 hour.

 

Heat the oil in a wok. Deep fry the chicken, a few pieces at a time,

about 1 minute or until golden brown. Remove and drain on paper towels.

Pour all but 2 TB of the oil out of the wok.

 

To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry

2 minutes.

 

In a small bowl, combine the remaining soy sauce, vinegar, white wine and

1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt.

Pour into wok, cook, stirring for 2 minutes until thickened.

 

Return chicken pieces to wok, mix well and serve.

 

 

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CHINESE: MONGOLIAN BEEF 2

 

Recipe By :

Serving Size : 4

Categories : Main Dish Beef

Chinese Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Peanut oil

15 Green onion tops

1 tablespoon Minced ginger

1 pound Flank or sirloin steak

1 1/2 tablespoons Water chestnut flour

2 Egg whites

1 pinch Salt

Cornstarch paste

SAUCE:

1 teaspoon Chili paste with garlic

1/4 cup Chicken stock

2 tablespoons Dark soy sauce

1 pinch Sugar

1 1/2 tablespoons Dry sherry

 

Servings: 4

Preparation: Cut tops of green onions into 2" long pieces. Combine sauce

ingredients in small bowl & stir thoroughly. Cut steak across the grain

into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold

meat, combine egg whites, salt & water chestnut flour. Beat with chopstick

until frothy. Add steak, & use fingers to coat each slice.

 

Deep-frying: In wok, heat oil to moderately hot. When ready, piece of

coated meat will rise to surface immediately. Fry meat in small batches;

drop in 1 slice at a time to avoid sticking. Cook until lightly brown,

about 1 minute. Drain on Chinese strainer or paper bag.

 

Stir-frying: Remove all but 2 T of oil from wok. With wok at medium

heat, quickly stir-fry green onions & ginger for about 20 seconds. Add

sauce; bring to boil on high heat while stirring. Add beef all at once, &

toss with sauce until beef is hot & coated. Push beef out of sauce,

dribble in cornstarch paste to lightly thicken. Recombine. Serve

immediately.

 

Serves 4

 

 

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CHINESE: NOODLES AND GRAVY (YEE MEIN)

 

Recipe By :

Serving Size : 6

Categories : Main Dish Bar-B-Q

Vegetables Ethnic

Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 small Chinese mushrooms (or 1 can -- sliced mushrooms)

1/4 pound Chinese barbecued pork

1/2 pound Bok choy

1 package Pre-fried noodles (1/2 lb)

1 quart Chicken stock

3 teaspoons Oil

1/2 pound Bean sprouts

2 Green onions -- slivered

1/2 teaspoon Salt

1/2 teaspoon Sugar

2 tablespoons Oyster sauce

1 teaspoon Cornstarch

2 teaspoons Water

 

Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze

dry, remove and discard stems; cut mushrooms into strips, julienne style.

 

Cut Barbecued pork into very thin slices.

 

Break branches off center stock of bok choy. Remove and discard any

flowers. Peel outer covering off of center stock. Cut bok choy diagonally

into 2 inch lengths.

 

Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain

and set aside. Discard the stock, as it will be quite oily!

Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green

onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon

salt and 1/2 teaspoon sugar. Remove and set aside.

 

Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes;

then, add the oyster sauce. Mix well.

 

Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and

toss together water, and toss together until well mixed.

 

Add thickening made by mixing the cornstarch with the cold water. Cook

for 1 minute, and serve.

 

SOURCE: Chopsticks, Cleaver and Wok.

 

 

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CHINESE: ORIENTAL PISTACHIO CHICKEN

 

Recipe By :

Serving Size : 8

Categories : Main Dish Chinese

Ethnic Nuts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Servings

8 Chicken breasts, halved -- boned and skinned

1 teaspoon Garlic powder

1 teaspoon Paprika

Salt and freshly ground -- black pepper to tast

3 tablespoons Safflower oil

2 cups Beef broth

2 teaspoons Cornstarch

1/3 cup Dry red wine

2 tablespoons Oyster sauce

4 Green onions -- including

chopped

1/4 cup Pistachio nuts -- shelled

Chinese rice noodles

Pistachio nuts (optional)

 

Season chicken breasts with garlic powder, paprika, salt and pepper. Saute

chicken in oil over medium-high heat. In saucepan, combine beef broth,

cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10

minutes. Add green onions and 1/4 cup pistachios. Prepare rice noodles

according to package directions. Place noodles on heated serving dish, top

with chicken breasts and pour sauce over all. Garnish with additional

pistachios.

 

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

 

 

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CHINESE: SESAME CHICKEN

 

Recipe By :

Serving Size : 2

Categories : Chicken Chinese

Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Chicken Breasts

Skinless and

Boneless

3 tablespoons Flour

2 tablespoons Sesame Seeds

1 tablespoon Soy Sauce

1/2 teaspoon Peanut Oil

1 tablespoon Maple Syrup

Red Lettuce Leaves

1 tablespoon Dry Sherry

1 large Tomato -- ripe

1 teaspoon Fresh Ginger -- chopped

Pepper to taste

1/2 teaspoon Chinese Five spice -- powder

 

Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.

Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice

together. Add chicken and marinate 20 minutes, turning once.

Meanwhile, place sesame seeds on a baking tray and toast in oven for 10

minutes or until slightly brown.

Drain chicken, reserving marinade.

Dredge chicken in flour seasoned with a little salt and pepper.

Shake off any excess.

Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute

per side. Spoon marinade over chicken. j Reduce heat and saute another

minute, or until chicken is cooked through.

Remove from heat and roll chicken in sesame seeds.

Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon

chicken on top. Cut tomato into wedges and use to garnish plate.

 

 

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CHINESE: SESAME CHICKEN 2

 

Recipe By :

Serving Size : 2

Categories : Chinese Tomatoes

Ethnic Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Chicken Breasts

Skinless and

Boneless

3 tablespoons Flour

2 tablespoons Sesame Seeds

1 tablespoon Soy Sauce

1/2 teaspoon Peanut Oil

1 tablespoon Maple Syrup

Red Lettuce Leaves

1 tablespoon Dry Sherry

1 large Tomato -- ripe

1 teaspoon Fresh Ginger -- chopped

Pepper to taste

1/2 teaspoon Chinese Five spice -- powder

 

Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.

 

Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice

together.

Add chicken and marinate 20 minutes, turning once.

 

Meanwhile, place sesame seeds on a baking tray and toast in oven for 10

minutes or until slightly brown.

 

Drain chicken, reserving marinade.

 

Dredge chicken in flour seasoned with a little salt and pepper. Shake off

any excess.

 

Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute

per side. Spoon marinade over chicken. j Reduce heat and saute another

minute, or until chicken is cooked through.

 

Remove from heat and roll chicken in sesame seeds.

 

Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon

chicken on top. Cut tomato into wedges and use to garnish plate.

 

Serves 2

Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108

mg cholesterol; 389 mg sodium.

 

Source: San Diego Union-Tribune (March 3-4, 1993)

Shared by: Norman R. Brown

 

 

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CHINESE: SPICY CHICKEN (LE TZE GEE) - SHANGTU

 

Recipe By :

Serving Size : 1

Categories : Main Dish Meats

Chinese Ethnic

Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Oil

2 Chicken breasts

1 tablespoon Sherry

1 tablespoon Light soy sauce

1 tablespoon Corn starch

1 can (8-oz.) bamboo shoots -- diced

2 tablespoons Hoison sauce

1/2 teaspoon Crushed red-hot pepper

1 tablespoon Chopped scallion

1 teaspoon Chopped ginger

 

Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate

chicken in cornstarch mixture for 15 minutes.

 

Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes.

Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and

crushed red peppers. Stir well, then add chicken and serve.

 

 

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CHINESE: SPICY COLD NOODLES WITH CHICKEN

 

Recipe By :

Serving Size : 6

Categories : Main Dish Chinese

Ethnic Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Thin Chinese flour noodles

1 medium Chicken breast

2 Green onions -- slivered

3 Egg yolks

2 tablespoons Peanut oil

1 teaspoon Cool water

1 tablespoon Thin soy

1 teaspoon Chinkiang vinegar

1 teaspoon Hot chili pepper oil

1/2 teaspoon Ginger juice

1 Clove garlic -- minced

1 pinch Sugar

2 tablespoons Oil

 

Noodles: In large pot of salted boiling water, cook noodles until chewy;

rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent

sticking. Cover & refrigerate until ready to use.

 

Chicken: Remove and discard skin from chicken breast. Steam breast for

15 minutes; remove from steamer and cool uncovered. Shred chicken with

fingers; slice into 3" strips.

 

Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with

peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin

sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.

Slice into thin strips to match chicken shreds.

 

Onions: Wash & remove roots. Slice the long way, then thinly slice on

the bias.

 

Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar.

Heat oil until it begins to smoke; add to other ingredients. Cool. Using

hot oil gives dressing distinctive & mellow flavor.

 

Mixing: Just before serving, mix dressing with cold noodles, chicken &

onion. Garnish with egg strips. Serve.

 

 

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CHINESE: SZECHWAN CHICKEN AND CASHEWS

 

Recipe By :

Serving Size : 4

Categories : Main Dish Chinese

Poultry Ethnic

Nuts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Servings

2 Whole chicken breasts -- boned, skinned and c

3/4 Inch cubes

1 tablespoon Soy sauce

1 tablespoon Chinese rice wine or dry -- Sherry

2 tablespoons Soy sauce

1 tablespoon Cornstarch

2 teaspoons Sugar

1 teaspoon White vinegar

1/4 cup Vegetable oil

1/2 To 1 tsp crushed red pepper -- flakes

3 Green onions -- sliced

1 tablespoon Minced fresh ginger

1/2 cup Unsalted cashews

 

Cooked rice

Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.

 

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside.

Heat oil in wok or skillet. Add red pepper to taste and cook until black.

Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions

and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2

minutes.

Stirring constantly, add soy sauce mixture and any remaining chicken

marinade. Add cashews. Serve over cooked rice.

 

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

 

 

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CHIU CHOW LEMON CHICKEN

 

Recipe By :

Serving Size : 4

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----CHICKEN-----

8 Chicken breasts -- boned and

skinned

1 cup Slivered almonds

1 bn Chives

4 Garlic cloves -- finely minced

1 tablespoon Finely minced fresh ginger

-----SAUCE-----

2 teaspoons Grated lemon peel -- or:

finely minced lemon peel

1/2 cup Lemon juice

6 tablespoons Sugar

1/4 cup Chicken broth

2 tablespoons Light soy sauce

1/2 teaspoon Salt

-----TO FINISH-----

2 tablespoons Cornstarch

1/4 cup Cooking oil

Salt and pepper

1 cup All-purpose flour

4 tablespoons Unsalted butter

 

ADVANCE PREPARATION: Dip each chicken breast in water and then gently

flatten with a meat pounder or rolling pin until the breast increases in

size by about one-third. Set aside.

Toast the almonds in a 325 F oven until light golden, then set aside.

Mince the chives and set aside. Combine the garlic and ginger and set

aside. In a small bowl combine the sauce ingredients and mix well.

LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold

water. Preheat the oven to warm.

Place a small noncorrosive skillet or saucepan over medium heat. Add 1

tablespoon cooking oil and then garlic and ginger. Saute briefly, then

add the sauce. Bring to a low boil and reduce the heat to simmer.

Sprinkle the chicken on both sides with a little salt and pepper.

Dust with flour, shaking off any excess. Place a 12-inch skillet over

high heat. When hot, add the butter and remaining 3 tablespoons of oil.

When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook

for about 1 minute on each side. The chicken is done when the meat turns

color and feels firm to the touch (do not overcook). Transfer the chicken

to a heated platter or dinner plates and keep warm in the oven while you

cook the remaining chicken.

Bring the sauce back to a low boil and stir in a little of the cornstarch

mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle

the almonds and chives on top. Serve at once.

 

 

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CHOW FAN

 

Recipe By :

Serving Size : 4

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Chicken breast halves -- boned

1 teaspoon Garlic salt -- divided

2 teaspoons Sherry -- divided

2 teaspoons Cornstarch -- divided

1 pound Shrimp -- cleaned and peeled

3 tablespoons Oil -- divided

1 large Onion -- finely chopped

2 Celery stalks -- finely

1 tablespoon Soy sauce

1/2 pound Mushrooms -- sliced

Ginger (1") -- peeled

minced

3 Garlic toes -- peeled

minced

4 cups Rice, cooked -- cold

6 ounces Ham -- diced

8 ounces Snow peas -- fresh or frozen

2 Eggs -- beaten

 

Note: Chow Fan is best made the day before you plan to serve it.

 

Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with

half the garlic salt, half the sherry and half the cornstarch. Cut the

peeled shrimp into pieces 1" long. Put them in a bowl with the rest of

the garlic salt, sherry and cornstarch.

 

Heat 2 T oil over high heat in a wok or large pan. Add onions and celery

and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover

and steam one minute. Add mushrooms, cover and steam 2 more minutes.

Remove mixture to a large bowl.

 

Add remaining oil to wok, reduce heat to low and add ginger and garlic.

Brown lightly, stirring constantly to avoid burning. Add chicken and

shrimp. Stir-fry two minutes, or until shrimp are pink and opaque.

 

Add cooked rice, onion mixture and ham. Stir until hot. Remove from

heat, put into a storage container and chill overnight. When ready to

serve, reheat in a wok or large pot. Stir in snow peas and cook two

minutes. Make a well in the center of the wok and stir in the beaten eggs.

Stir them as they cook, about 3 minutes, so they scramble and mix with the

other ingredients. Cover and cook over medium heat another couple of

minutes.

Serve at once.

 

Serves 12 as part of a family style Chinese dinner, or 4 as a main dish.

 

Vicki's notes:

 

* When Cathe originally gave me this recipe in the mid 70's it called

for just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery,

1/2 cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and

sprouts. Also, just 1 clove garlic, which was heated with the ginger

(discarded when brown) before cooking the chicken.

* I like to add 1/2 c red bell pepper (diced) for color.

 

 

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Chow Mein *** pnnn10b

 

Recipe By :

Serving Size : 4

Categories : Chinese Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Pork -- cut in thin strips /

3 cups Celery -- thin sliced

1 cup Onion -- sliced

6 ounces Can mushrooms -- drained

3 tablespoons Cornstarch

1/4 cup Water

10 ounces Chicken broth

1/4 cup Soy sauce -- light

5 cups Water chestnuts -- drained

 

In hot deep skillet or wok, brown meat in 1 tsp. oil.

Remove from pan. Add 1 tsp. oil to pan and cook celery and onion until

crisp tender. Add mushrooms. Blend cornstarch into water and when

smooth add chicken broth and soy sauce. Put meat back into pan with

veggies and add bean sprouts and water chestnuts.

Pour sauce over all and heat through. Serve over chow mein noodles with

steamed rice on the side. Note: to cut down on sodium I rinse all canned

vegetables well.

If you like you can add chopped green peppers, fresh mushrooms and thin

sliced cabbage when stir frying the vegetables. You can also use

chicken or beef if you prefer not to use pork. I like pork because

that's the way my mom always made this recipe.FROM:

JEANETTE MURCH (PNNN10B)

 

 

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Chow Mein with Shrimp and Pork ***nnbb89a

 

Recipe By :

Serving Size : 4

Categories : Main Dish Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Noodles -- chinese fresh wat

9 tablespoons Oil

4 ounces Shrimp; shelled, deveined

1 1/4 teaspoons Salt

1/2 teaspoon Cornstarch

1/2 pound Lean pork -- shredded

1 tablespoon Sherry

2 tablespoons Soy sauce -- light

1/2 teaspoon Sugar

1/2 pound Bok choy

1/4 pound Mushrooms -- sliced

2 tablespoons Chicken stock

1 teaspoon Cornstarch -- dissolved in

2 teaspoons Water

 

Drop noodles into boiling water and boil for five minutes. Rinse under

cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt

and cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they

turn pink, about 1 minute. Remove.

Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T

soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400.

Stir fry bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy

sauce. Add stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour

in shrimp and bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350

and stir fry noodles until outside is golden brown but inside is soft.

(They will form a cake). cook 5 minutes on each side. Remove to platter.

Place cooked mixture on top of noodles. MIKE CROUCH (NNBB09A)

 

 

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COOK UP AN ORIENTAL HOT POT

 

Recipe By :

Serving Size : 4

Categories : Appetizers Beef

Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Raw shrimp -- peeled and

2 Chicken breasts, skinned -- boned, and sliced ve

across grain

1/2 pound Beef sirloin sliced very -- thin, across grain

1/2 Head Chinese cabbage or 1 -- lettuce heart, coars

1 cup Cubed egg plant or 1 5-ounce -- can (2/3 cup) water

Drained and thinly sliced

1 1/2 cups Halved fresh mushrooms

4 cups Small spinach leaves (stems -- removed)

14 ounces Cans (5 1/4 cups) chicken -- broth

3 Chicken bouillon cubes

1 tablespoon Monosodium glutamate

1/2 tablespoon Grated gingerroot or 1/2 -- teaspoon ground ging

 

Midnight supper, perhaps for New Year's Eve or after the show, can be

exotic in a hurry. The foods are sliced ahead, the sauces made, then all

stowed in the refrigerator. When guests are hungry, the hostess simply

heats the broth and sets out the makings.

 

Genghis Khan hot pot is another name for this Chinese specialty. Or maybe

you've seen it on restaurant menus as volcano soup. We show an

honest-to-goodness Mongolian cooker with a charcoal chimney in the center,

but any chafing dish or electric skillet will do as well.

 

What's cooking. Everything on the tray is raw, of course--chunks of

eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of

chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach

to simmer along with the other foods is ready in the big red bowl. The

broth is chicken bouillon that boasts a faint overtone of ginger.

Individual bowls of fluffy rice are served at the same time as Hot Pot.

 

The how-to. You pick out a few choice tidbits at a time and drop them

from chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In

a few minutes, fish them out to dip into zesty sauces on your plate, like

Peanut or Red Sauce, Chinese Mustard or Ginger Soy.

 

Traditionalists poach eggs in the broth when it has taken on subtle

flavor from the foods that have simmered in it. At the very last, the

hostess may ladle the broth as a soup. It's delicious! Dessert? Skip it,

or serve a fruit bowl and candied ginger with coffee or tea.

 

Etiquette: Use one set of chopsticks for cooking and fishing out morsels

from Hot Pot, use a second set for eating. If only one set is provided for

each guest, simply reverse your chopsticks (large ends down) when you cook

or help yourself to food.

 

Oriental Hot Pot

Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice

Shortly before cooking time arrange the meats and vegetables on large

tray or platter; use a bowl for spinach. Set out dunking sauces. Provide

Bamboo tongs, chopsticks or long-handled forks as cooking tools for

guests.

 

Heat chicken broth in electric skillet or chafing dish (or use Mongolian

cooker-- directions follow). Add bouillon cubes to hot broth and stir to

dissolve; add monosodium glutamate and ginger. Heat to simmering. For

cooking have broth barely bubbling. Each Guest picks up desired foods with

chopsticks or whatever, drops them into the bubbling broth. When his

tidbits are cooked, he lifts them out and dips into the sauces on his

plate. Serve with rice. Makes 4 servings.

 

To use Mongolian cooker, fill chimney of cooker with charcoal and add

charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then

light charcoal. When broth is hot, continue as above.

 

 

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Curried Chicken Wings (Ga Lei Gai Yik)

 

Recipe By :

Serving Size : 1

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 Chicken wings

2 medium Russet potatoes

1 medium Yellow onion

1 Garlic clove -- crushed

1 Ginger chunk -- crushed

of a quarter)

2 tablespoons Oil

1 teaspoon Salt

1 tablespoon Curry

1 tablespoon Sugar

2 tablespoons Sherry

1/2 cup Chicken broth

2 tablespoons Oyster sauce

1 tablespoon Catsup

2 Green onions stalks -- cut into 1 inch leng

 

PREPARATION: Cut off chicken wing tips and save for stock. Cut wings at

joint. Peel and cut potatoes into chunks and slice onion into small

wedges. COOKING: In a heavy bottomed 3 quart sauce pot, heat 2 tbsp. oil

and brown ginger, garlic and chicken wings for 4 minutes. Add rest of

ingredients except green onions.

Bring to a boil and simmer for 1/2 hour on low heat.

Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the

day. Chicken and potatoes taste better after several hours in the sauce.

It's great the next day. COMMENTS: Some people are quite surprised that

the Chinese use potatoes in their cooking. It is quite a common vegetable

in southern China, although not served the same way as the westerners do.

Curry is the most popular seasoning for potatoes. Another is 5 spice

powder.

 

 

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EIGHT JEWEL CHICKEN *** ctch95c

 

Recipe By :

Serving Size : 2

Categories : Chinese Main Dish

Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Chicken ; breasts -- butter

Marinade:

3 teaspoons Soy sauce

3 teaspoons Rice wine -- or dry sherry

4 teaspoons Corn starch

Marinate for a half an hour.

2 Med Green peppers -- cut into

2 Med Yellow onions -- diced

1/2 cup Straw mushrooms

2 Bok choy -- diced

1/3 cup Water chestnuts -- sliced

1/3 cup Raw peanuts

Sauce

2 tablespoons Ketchup

1 tablespoon Oyster sauce -- (or light soy

2 tablespoons Wine

1 pinch Hot pepper flakes

Cornstarch solution to thick

Essentials

Peanut oil -- (appx 3-4 tbls)

2 cups Garlic -- fresh crushed

1 tablespoon Ginger -- fresh shredded

 

Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add

some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8

jewels (onions first, bok choy leaves last) Add sauce, let it begin to

bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)

 

 

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Empress Chicken Wings

 

Recipe By :

Serving Size : 4

Categories : Chinese Chicken

Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Chicken Wings

3 tablespoons Soy Sauce

1 tablespoon Dry Sherry

1 tablespoon Minced Fresh Ginger Root

1 Clove Garlic -- Minced

2 tablespoons Vegetable Oil

1/3 cup Cornstarch

2/3 cup Water

2 Green Onions And Tops -- Cut

Into Thin Slices

1 teaspoon Slivered Fresh Ginger Root

 

Disjoint the chicken wings; discard tips (or save for stock). Combine soy

sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.

Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;

reserve marinade. Heat oil in large skillet over medium heat. Lightly

coat chicken pieces with cornstarch; add to skillet and brown slowly on

all sides. Remove chicken; drain off fat. Stir water and reserved

marinade into same skillet. Add chicken; sprinkle green onions and

slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or

until chicken is tender.

 

 

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FRIED CHICKEN SLICES WITH LEMON SAUCE

 

Recipe By :

Serving Size : 4

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Chicken breast

-----FOR MARINADE-----

1/2 teaspoon Salt

1/2 tablespoon Wine

1/2 tablespoon Light soy sauce

1 tablespoon Cornstarch

1 tablespoon Cold water

1 Egg yolk

1/8 teaspoon Pepper

8 cups Oil

-----FOR COATING-----

6 tablespoons Cornstarch

3 tablespoons Flour

-----FOR SEASONING SAUCE-----

3 tablespoons Lemon juice (fresh)

3 tablespoons Soup stock

1/2 teaspoon Salt

2 teaspoons Cornstarch

1 teaspoon Sesame oil

3 Drops yellow food coloring

 

1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2

inch-long thin slices. Marinate with the salt, wine, soy sauce,

cornstarch, water, egg yolk and pepper. Soak about 10 minutes.

2.) Mix seasoning sauce in a small bowl.

3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat

each piece of the chicken. Deep fry the chicken slices over low heat

about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken

again for 10 more seconds. Drain and remove to a platter.

4.) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it

boils and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour

the sauce onto the fried chicken slices. Serve hot. (Garnish the platter

with some sliced lemon and parsley).

Note: If you like a more sour taste, squeeze the juice from the lemon on

the chicken slices.

 

 

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Fried Rice with Eggs

 

Recipe By : Jo Anne Merrill

Serving Size : 4 Preparation Time :0:20

Categories : Brunch Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked rice

4 green onions -- chopped with tops

2 tablespoons bell peppers

2 tablespoons peanut oil

1 cup sliced mushrooms

2 tablespoons low sodium soy sauce

5 ounces waterchestnuts, canned -- * see note

1 cup pork -- cooked & cubed

3 eggs

 

* 1 small can, sizes vary

** Add cooked chicken or beef instead of pork if preferred. Use up to 2

cups.

 

Heat the oil in skillet; add onions, green peppers and mushrooms.

Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy

sauce. Lower heat and cook 7-10 minutes, stirring frequently.

Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4

minutes. Add the cubed pork or other meat; heat for about 1 minute more.

Serve while warm.

 

 

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Serving Ideas : An excellent dish for brunch.

 

 

 

 

FRIED SPARE RIBS WITH HONEY

 

Recipe By :

Serving Size : 4

Categories : Chinese Meats

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds Pork ribs -- trimmed

3/4 cup Sugar

1/2 cup Vinegar

5 tablespoons Soy sauce

3 tablespoons Sherry

4 cups Cooking oil

 

1. Cut the ribs between the bones into single pieces. Heat the sugar,

vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate

for at least one hour. 2. Heat the oil in a large wok. Add the ribs and

fry for 5 minutes or until golden brown. Turn off heat and allow to

continue cooking an additional 4 minutes. Remove, drain, and serve. The

sweet sauce, what we call honey, is our special touch.

The ribs, if prepared perfectly, will be crisp on the outside, sweet and

tender on the inside.

 

 

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Fried Won-Tons

 

Recipe By : Elizabeth Powell

Serving Size : 8 Preparation Time :0:45

Categories : Appetizers Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces won-ton wrappers

1 pound ground beef

1/2 pound ground pork

1/2 cup carrots -- peeled and grated

1 head bok choy -- chopped

1 whole onion -- chopped

2 cups bean sprouts -- chopped

1/2 cup soy sauce

3 tablespoons brown sugar

3 tablespoons cornstarch

1 tablespoon rice wine

1/4 cup green onions -- chopped

black pepper -- to taste

 

In wok, combine ground beef and pork, carrots and onions. Cook over

medium heat. As meat begins to brown, add remaining vegetables, soy sauce,

and sugar. Continue cooking until vegetables are tender and liquid has

mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons

cold water. Season meat with pepper and green onions. Stir in cornstarch

mixture and cook 1-2 minutes.

Place one teaspoon of filling into center of a won-ton wrapper.

Moisten edges with water, fold four corners into center and seal. Place

each won-ton as it is finished on a plate covered with damp towel to

prevent drying. Continue filling until all wrappers are used. Fry in hot

oil on each side until lightly browned. Drain and serve.

 

 

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Nutr. Assoc. : 0 692 999 0 237 0 96 0 0 0 0 0 0

 

 

 

GENERAL CHUA'S CHICKEN

 

Recipe By :

Serving Size : 6

Categories : Chicken Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Chicken Breast -- MARINADE

1 tablespoon Soy Sauce

1 teaspoon Cornstarch -- SAUCE

1 tablespoon White Vinegar

1 tablespoon Soy Sauce

1 tablespoon Dry Sherry

1/2 teaspoon Sugar

1/2 teaspoon Salt

1 teaspoon Cornstarch

-Vegetable Oil for -- blanching

3 each Dried Red Chili Pods -- SEASONINGS

1 each Green Onion (white part)

1/2 teaspoon Ginger, fresh -- minced

1 each Garlic Clove -- minced

2 teaspoons Sesame Oil

 

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by

3/4 inch pieces. Combine marinade ingredients with chicken in the order

listed; set aside. Combine sauce ingredients thoroughly; set aside. To

oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and

heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until

golden brown.

Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons

oil from wok. Reheat, swirling pan to coat sides. Add chili pods and

seeds; stir-fry for about 30 seconds until browned. Return chicken and add

seasonings, stir- frying for another 30 seconds. Pour in sauce and cook

until thickened. To serve, stir in sesame oil. Note: Chili pods are

browned to produce the aroma while the seeds are used to make the dish

spicy and hot. Take care not to burn the seeds or let them get too dark.

Converted by MMCONV vers. 1.50

 

 

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General Tso's Chicken

 

Recipe By : Lauren Roberts

Serving Size : 4

Categories : Chicken Chinese

Main Dish Peppers

Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 lbs chicken 3/4" cubes

1 egg

1 c flour

5 stalks bok choy slice across grain

1 green pepper seeded, in strips

1 red pepper seeded, in strips

3/4 c water

3 tbsps dark soy sauce

3 tbsps cornstarch

oil for deep frying

1 tbsp oil for veggie stir fry

2 cloves garlic minced

1 tsp fresh ginger root shredded

10 black peppercorns

3 tbsps white vinegar

3 tbsps chinese cooking wine

2 tbsps chinese chili paste with garlic

3 tbsps sugar

1 tsp hoisin sauce

 

Beat egg, dip chicken and coat with flour. Deep fry until light brown;

set

aside.

In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar,

hoisin,

chili paste, peppercorns (if you desire a saucier GTC, increase sauce

ingredients by half). Heat the 1 T. of oil in wok and add garlic and

ginger.

 

Stir fry for a few seconds, and then add peppers and bok choy. Stir fry

for

about 1 min., being sure to undercook.

 

Add sauce and meat; stir until sauce thickens and coats. Remove from heat

and serve on rice.

 

 

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NOTES : If you use a Chinese imported chili paste, beware! You may want

to

half the amount, as an exquisite burn can result! American brands

of Chinese

chili paste are tamer and that's what the recipe amounts are

geared toward.

*************************************************

#4-

 

 

 

GENERAL TSO'S CHICKEN #4

 

Recipe By :

Serving Size : 2

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Whole Chicken Breasts

2 Hot Peppers (Or More) -- Crushed

1/2 cup Cornstarch

1 Orange Rind -- Minced

1 tablespoon Ginger -- Minced

1/3 cup Fried Peanuts -- Chopped

-----BATTER-----

1 Egg

1/4 cup Beer

2 tablespoons Soy Sauce

1/2 teaspoon Salt

1/4 cup Flour

1/4 cup Cornstarch

1/2 teaspoon Baking Powder

1 dash Pepper

-----SEASONING SAUCE-----

6 tablespoons Sugar

3 tablespoons Cider Vinegar

5 tablespoons Soy Sauce

1 teaspoon Cornstarch

 

Skin and bone the chicken. Cut into 1-1/2" x 2" strips. Mix batter.

Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour.

Mix seasoning sauce. Coat each piece of chicken well with cornstarch.

Arrange chicken on well-floured wax paper. Heat 2-3" of oil in a pan

until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet

covered with paper towels. Reheat oil over high heat until very hot.

Refry chicken until crispy and golden brown.

Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over

medium heat. Fry orange rind until golden brown. Add chili and ginger,

stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring

constantly until foam subsides and the sauce thickens slightly and turns

to glaze (about 2 minutes or more). Add fried chicken, tossing to coat

well. Sprinkle chopped peanuts on top.

 

 

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GENERAL TSO'S CHICKEN #6

 

Recipe By :

Serving Size : 4

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Boneless chicken breast

2 teaspoons Dark soy sauce

2 teaspoons Rice wine or dry sherry

1 teaspoon Finely chopped ginger root

1 teaspoon Cornstarch

1 teaspoon Sesame oil

1/3 cup Oil -- preferably peanut

2 Dried red chiles -- cut in half lengthwi

1 tablespoon Chopped fresh orange peel OR

2 teaspoons Dried citrus peel -- (soaked & coarsely c

1/2 teaspoon Roasted Sichuan peppercorns -- (finely ground), opt

2 teaspoons Dark soy sauce

1/4 teaspoon Salt

1 teaspoon Sugar

1/2 teaspoon Sesame oil

 

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put

it into a bowl together with the soy sauce, rice wine or sherry, ginger,

cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture

marinate for about 20 minutes. Heat the oil in a wok or large skillet

until it is very hot. Remove the chicken from the marinade with a slotted

spoon. Add it to the pan and stir-fry it for 2 minutes until it browns.

Remove it and leave to drain in a colander or sieve. Pour off most of the

oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then

add the dried chiles. Stir-fry them for 10 seconds, and then return the

chicken to the pan. Add the rest of the ingredients and stir-fry for 4

minutes, mixing well. Serve the dish at once.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

GENERAL TSO'S CHICKEN #7

 

Recipe By :

Serving Size : 2

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----MYRA SABLE HNKV12A-----

1 pound Chicken breasts -- boneless, skinless,

cut into 1" pieces

3 tablespoons Soy sauce

1 tablespoon Cornstarch

1 Egg white -- beaten frothy

1 cup Vegetable oil

3 Dried hot chili peppers -- broken in half

2 Garlic cloves -- chopped fine

1 1" piece ginger root -- peeled

finely chopped

1 tablespoon White wine vinegar

1 tablespoon White wine

1 teaspoon Cornstarch

1 tablespoon Brown sugar

1 teaspoon Sesame oil

1/4 teaspoon Salt

 

In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb.

cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat

well. Marinate in refrigerator for 1 hour.

In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1

tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.

In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1

minute, or until golden brown. Remove and drain on paper towel. Pour all

but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and

ginger; stir-fry 1 minute.

Pour sauce mixture into wok and cook, stirring, about 1 minute, until

thickened. Return chicken pieces to wok. Mix well and serve immediately.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

GENERAL TSO'S CHICKEN 2

 

Recipe By :

Serving Size : 2

Categories : Main Dish Chicken

Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----MYRA SABLE HNKV12A-----

1 pound Chicken breasts -- boneless, skinless,

cut into 1" pieces

3 tablespoons Soy sauce

1 tablespoon Cornstarch

1 Egg white -- beaten frothy

1 cup Vegetable oil

3 Dried hot chili peppers -- broken in half

2 Garlic cloves -- chopped fine

1 1" piece gingerroot -- peeled

finely chopped

1 tablespoon White wine vinegar

1 tablespoon White wine

1 teaspoon Cornstarch

1 tablespoon Brown sugar

1 teaspoon Sesame oil

1/4 teaspoon Salt

 

In a glass bowl, place chicken pieces. Combine 1 tbls. soy sauce and 1

tbls. cornstarch. Blend in beaten egg white. Pour over chicken and toss to

coat well. Marinate in refrigerator for 1 hour.

 

In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1

tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.

 

In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1

minute, or until golden brown. Remove and drain on paper towel. Pour all

but 2 tbls. oil out of wok. To the wok, add chili peppers, garlic and

ginger; stir-fry 1 minute.

 

Pour sauce mixture into wok and cook, stirring, about 1 minute, until

thickened. Return chicken pieces to wok. Mix well and serve immediately.

 

I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The

chicken is spicy hot with the dried chili peppers, so adjust to your

taste.

Enjoy!

Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining

Cookbook by Myra Sable. MM:MK VMXV03A.

 

 

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GENERAL TSO'S CHICKEN WITH ORANGE

 

Recipe By :

Serving Size : 4

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Boneless chicken breast

2 teaspoons Dark soy sauce

2 teaspoons Rice wine -- or dry sherry

1 teaspoon Ginger root -- minced

1 teaspoon Cornstarch

1 teaspoon Sesame oil

1/3 cup Peanut oil

2 Dried red chiles -- halve lengthwise

1 tablespoon Orange peel -- coarse chop

1/2 teaspoon Fine ground roasted sichuan -- peppercorns (optiona

2 teaspoons Dark soy sauce

1/4 teaspoon Salt

1 teaspoon Sugar

1/2 teaspoon Sesame oil

 

This popular dish gets a lift from the addition of orange peel, hence its

other name, Orange Peel Chicken.

 

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain.

Put it into a bowl together with the soy sauce, rice wine or sherry,

ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the

mixture marinate for about 20 minutes. Heat the oil in a wok or large

skillet until it is very hot. Remove the chicken from the marinade with a

slotted spoon.

Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it

and leave to drain in a colander or sieve. Pour off most of the oil,

leaving about 2 teaspoons. Reheat the pan over a high heat and then add

the dried chiles. Stir-fry them for 10 seconds, and then return the

chicken to the pan. Add the rest of the ingredients and stir-fry for 4

minutes, mixing well. Serve the dish at once.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

GUY'S CHINESE CHICKEN***(NFWF89A)

 

Recipe By :

Serving Size : 4

Categories : Main Dish Chinese

Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Chicken--breasts -- skinned a

10 1/2 tablespoons Lite soy sauce

3/4 cup Chicken broth -- -condensed

10 1/2 teaspoons Cornstarch

4 tablespoons Oil -- lite

1 1/2 cups Snow peas -- -fresh or defros

2 cups Mushrooms -- sliced fresh

1 cup Celery -- -sliced 1/4" wide o

1 Med Onion -- -cut into 6-8 wedg

1/2 cup Green pepper -- strips

1/2 cup Walnuts -- (broken) or peanu

 

DIRECTIONS This recipe is for 4 but can be cut in half for 2. I usually

make the whole thing up so I can enjoy it the next day for lunch or as a

side dish when completely mixed into the rice. I holds well in the fridge

if covered tightly. Cut chicken into strips.

Toss with 1 TBS soy and set aside. Mix together remaining soy, chicken

broth and cornstarch. Set aside. Heat 1 1/2 TBS oil in wok or large fry

pan and quickly stir fry the drained chicken strips until browned. Be

sure wok is hot.Remove from wok and keep warm. Add remaining oil to wok

and stir fry all veggies over medium heat for 4-5 minutes. Add the broth

mix, bring to a boil--stirring constantly.

Return chicken to the wok, add the nuts and heat about one minute. Serve

immediately over white rice. Please try the sticky rice, folks. Once you d

you will probably never go back to the minute again. The oil can be cut

back if you desire without affecting the final results. BTW, is anyone out

there reading the posts of those who are taking their time? How about

joining in for some variety. I know would like some new ones such as from

Kathleen and Rita and Frank and Bev etc., etc., etc.. GUY FROM: GUY

ATTWOOD (NFWF89A)

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Hoisin Chicken Stir Fry

 

Recipe By : Jo Anne Merrill

Serving Size : 4 Preparation Time :0:45

Categories : Poultry Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound chicken breast halves -- about 4

1 egg white

4 teaspoons cornstarch

1 teaspoon soy sauce, low sodium

1/4 teaspoon black pepper -- fresh ground

1/2 green pepper

1/2 red pepper

1 yellow onion

2 tablespoons water

1/2 teaspoon sugar

1/2 teaspoon sesame oil

2 tablespoons peanut oil

1 garlic clove -- minced

1 teaspoon fresh ginger root -- minced

2 tablespoons Hoisin sauce

2 teaspoons chili sauce

3/4 cup chicken broth

peanuts -- optional

 

1. Cut skinned and boneless chicken breasts into bite-sized pieces.

Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh

ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for

up to 1 hour, turning bag occasionally.

2. Cut both peppers into thin strips. Slice onion very thin and

separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame

oil.

3. Heat wok until very hot, pour oil down sides of wok and rotate to

oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes

until onion is light brown and softened. Add chicken and stir-fry until

chicken pieces turn white. Add Hoisin sauce and chili paste; stir for

about 30-45 seconds. Stir in broth and heat to boiling. Add the green and

red pepper strips; stir-fry for about 1 minute more. Add the cornstarch

mixture and stir until thickened. If desired, sprinkle with roasted

peanuts.

 

 

- - - - - - - - - - - - - - - - - -

 

Serving Ideas : Serve with bowls of steamed rice.

 

NOTES : Delicious, not as hot as traditional Kung Pao chicken.

 

 

 

HUNAN BLEND

 

Recipe By :

Serving Size : 6

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Toasted sesame seeds

1 tablespoon Ground Szechwan peppercorns

1 tablespoon Garlic

1 tablespoon Ginger

1 tablespoon Dried cilantro

1/2 tablespoon Red pepper

1/2 tablespoon Mustard seed

Plum Delicious Chinese -- Chicken

2 pounds Chicken breasts, split -- with

6 Ripe purple plums -- pitted

thinly sliced

1 Onion -- halved and thinly

1 Clove garlic -- minced

3 tablespoons Water

2 tablespoons Lemon juice

2 tablespoons Light soy sauce

1/2 teaspoon Liquid sugar substitute

1 teaspoon Hunan Blend

 

Brown chicken, skin side down, in an ungreased non-stick skillet or

chicken fryer. Drain and discard chicken fat. Blot chicken with paper

towel, remove skin, and return to the pan, skin side up. Add remaining

ingredients except the low calorie sweetener. Cover and simmer, stirring

occasionally, until chicken is tender 40-45 minutes.

Uncover and continue simmering until sauce is thick. Add low calorie

sweetener only after cooking is complete and skillet has been removed from

heat. Serves: 4

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

KANG BOA CHICKEN

 

Recipe By :

Serving Size : 2

Categories : Chinese Poultry

Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Chicken breasts -- boneless

1 Eggs

1 teaspoon Cornstarch

2 tablespoons Peanut oil

3 Onions -- green

1 tablespoon Peanut oil

1 tablespoon Ginger -- chopped

2 each Garlic cloves -- crushed

1 tablespoon Sherry

3 tablespoons Soy sauce

1/2 tablespoon Sugar

1/4 cup Stock -- chicken

1/2 tablespoon Vinegar -- white

1 1/2 tablespoons Water

1 cup Peanuts

 

Deep fry peanuts until golden and crunchy.

 

Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and

white pepper to taste. Set aside to marinate for 30 minutes.

 

Add oil to wok and tilt pan to distribute. When temperature reaches 350,

add chicken and stir fry until 80% tender. Drain.

Cut green onions into 1/2" pieces. Dry wok, add green onions, oil,

ginger, and garlic. Stir fry for 1 minute, then add chicken and stir

together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and

cornstarch dissolved in water. Stir in fried peanuts and stir fry until

chicken is fully cooked.

 

Serve immediately with rice.

 

This recipe was developed by Executive Chef Wei Zhong Xin. Nine Dragons

at Epcot Center Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by

Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo

moderator, net/node 004/005

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

KUNG PAO

 

Recipe By :

Serving Size : 2

Categories : Chinese Poultry

Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Chicken breasts -- boneless

4 tablespoons Oil

-----MARINADE-----

2 teaspoons Cornstarch

2 teaspoons Soy sauce

1 teaspoon Sherry

1 Egg whites

1/2 teaspoon Salt

2 teaspoons Ginger -- chopped

2 Onions -- green

1/4 cup Nuts

-----SEASONING-----

2 teaspoons Cornstarch

2 teaspoons Sherry

1/2 tablespoon Soy sauce

1 teaspoon Vinegar

1/2 teaspoon Salt

1/2 teaspoon Sugar

2 teaspoons Sesame oil

4 tablespoons Peanut oil

 

Cut green onions into 3/4" pieces.

 

Cut boned breast into small pieces. Mix cornstarch, soy, wine, and

slightly beaten egg white. Add remaining marinade ingredients and blend

well. Add chicken and marinate overnight in refrigerator.

 

Heat oil in wok. Add chicken. Stir fry until chicken is white, then add

ginger and scallion. Cook a few more seconds, add peanuts, add

seasonings. When sauce is slightly thickened and coats food, remove and

serve hot.

 

Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger,

GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node

004/005

 

 

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LO MEIN SHRIMP-CHICKEN-PORK-BEEF ****bgnj11a

 

Recipe By :

Serving Size : 4

Categories : Chinese Pasta

Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons Peanut oil

1/2 pound Flank steak ;or shrimp -- por

2 Celery -- shredded

2 Sl Ginger -- minced

1 cup Cabbage

1 Green onion;scallion -- minc

2 teaspoons Cornstarch

1/2 pound Spaghetti -- or chinese noodl

1/2 teaspoon Sugar

1 tablespoon Soy sauce -- light soy

1/2 teaspoon Salt -- optional

 

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold

water, add a few drops oil and mix to keep from sticking. Set aside.

Slice steak VERY THIN, across the grain, 2" pieces. Mix together,

steak, ginger, scallion, cornstarch, sugar, light soy, set aside to

marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two

minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots

and cabbage two minutes, add spaghetti, stir well and cook a few minutes,

add meat mixture, 1 tbs soy and salt. stir a minute to heat and serve.

Nice thing about stir fry cooking, just about anything goes. So,

substitute, add other veggies, you just can't go wrong.. MARTY FEINS

(BGNJ11A)

 

 

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Mah Ho (Galloping Horses)

 

Recipe By :

Serving Size : 1

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can pineapple rings in juice

-or slice fresh

4 tablespoons peanut oil

1 pound ground pork

1/2 cup roasted peanuts -- chopped

4 tablespoons onions -- finely chop

1 tablespoon salt

1 teaspoon black pepper

1/4 cup sugar

1 red chili peppers -- shredded

chopped mint leaves

-or coriander leaves -- garnish

 

Thai food is usually very hot so you might want to tune this

down by using less chili pepper. Heat the peanut oil, saute the onion for

one minute and add

the pork, salt , sugar and pepper. Cook over medium heat, stirring

frequently, for 10-15 minutes and add the peanuts. Spoon a layer of the

mixture on top of each pineapple slice.

Garnish with chili and mint leaves or chopped coriander leaves. The

pineapple slices can be cut into smaller cubes and the coated pieces then

served as an hors d'oeuvre. "Joys and Subtleties-South East Asian

Cooking" by Rosemay Brissenden. Published by Pantheon Books 1970 & 1971.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Mary's Char Siu Bao

 

Recipe By : Mary Spero

Serving Size : 18

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CHAR SIU FILLING

3/4 pound char siu

1 teaspoon sesame oil

1 tablespoon chung choi -- finely chopped *

4 tablespoons green onion -- chopped

1 teaspoon oyster sauce

1/2 teaspoon soy sauce

1 teaspoon sugar

salt and pepper -- to taste

BUNS

1 package active dry yeast

1/4 cup sugar

1 cup warm water

1/2 teaspoon salt

1 tablespoon shortening

3 1/2 cups flour

 

FILLING *chung choi is salty, preserved turnips. It's optional.

Mix the char siu filling ingredients together and let stand 5-10

minutes.

BUNS Dissolve yeast in warm water; add shortening; sugar, salt and

flour.

Knead lightly until smooth. Dough should be stiff. Cut dough into 18

pieces. Flatten each piece in the palms of your hands and fill them with

1/18th of the pork filling. Place each one (sealed side down) on an

individual wax paper square and let rise for about 1-1/2 to 2 hours.

Steam 20 minutes.

NOTE These buns may also be baked. If baking, don't place on wax paper;

place directly on greased cookie sheet. Preheat oven at 350 degrees.

Brush buns with a mixture of beaten egg white and a teaspoon of water.

Bake about 20 minutes or until buns are golden brown.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Microwave Char Siu

 

Recipe By : Mary Spero

Serving Size : 8

Categories : Chinese Microwave

Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 4 pound pork butt

1/2 cup honey

1 tablespoon red coloring

1 teaspoon Chinese five spice

1/4 cup thick soy sauce

1 teaspoon salt

1 tablespoon oyster sauce

2 tablespoons red bean curd

1/4 cup sherry

3 cloves garlic -- minced

2 cups brown sugar

 

Slice pork into pieces about 2" x 6". Combine all the ingredients and

marinate overnight. Arrange five or six pieces of pork in a single layer,

fat side down on a microwave roasting rack in a flat glass baking dish.

Microwave on HIGH for 10 minutes; turn pork, fat side up, and baste.

Microwave on ROAST (low) for 12 to 15 minutes. Let stand 5 minutes before

slicing.

 

 

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MODIFIED GENERAL TAO'S CHICKEN

 

Recipe By :

Serving Size : 4

Categories : Chicken Chinese

Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces Chicken Legs, deboned -- or

deboned -- or

chicken breasts

2 cups Soya Oil

Water chestnut flour(Powder) -- to coat chicken piec

-----SEASONINGS (MIX IN BOWL-----

1 tablespoon Ginger Root -- minced

2 Scallions -- chopped

1 tablespoon Garlic -- minced

2 Thai finger peppers -- crushed

more or less to taste

1 tablespoon Orange or lemon peel -- minced

-----SAUCE (MIX IN BOWL-----

2 tablespoons Sugar

2 tablespoons Soy Sauce

1 1/2 teaspoons Vinegar

2 tablespoons Cornstarch

1/4 cup Chicken Stock

1 teaspoon Sesame Oil

-----MARINADE-----

1 each Egg White

1 tablespoon Cornstarch

1 tablespoon Soy Sauce

 

Cut the chicken into pieces no larger than 1" square.

Prepare marinade by combining egg white, cornstarch, and 1 tablespoon soy

sauce in a large bowl. Add chicken pieces and set aside for two hours. In

a deep pot, heat the oil until it reaches 350 degrees. Dredge marinated

chicken pieces in water chestnut powder to coat. In a basket, or with a

slotted spoon, lower several marinated chicken pieces into the fat. Fry

about one or two minutes or until the chicken becomes crisp; test for

doneness before completing the batch. Continue until all pieces have been

fried. Set oil and cooked chicken pieces aside. In a wok, on high heat,

reheat two tablespoons of the reserved oil. Add prepared ginger,

scallions, garlic, chili peppers, and orange or lemon peel. Stir to

prevent burning. Add the fried chicken and stir quickly.Add sugar, soy

sauce, vinegar and cornstarch mixed with chicken stock. Remove from the

heat and stir sesame oil into the sauce. Spoon the mixture on to a hot

platter and serve immediately with steamed rice. Serves 4.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

MODIFIED GENERAL TSO'S CHICKEN

 

Recipe By :

Serving Size : 4

Categories : Chicken Chinese

Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces Chicken Legs, deboned -- or

deboned -- or

chicken breasts

2 cups Soya Oil

1 teaspoon Sesame oil

Water chestnut flour(Powder) -- to coat chicken piec

-----SEASONINGS (MIX IN BOWL-----

1 tablespoon Ginger Root -- minced

2 Scallions -- chopped

1 tablespoon Garlic -- minced

2 Thai finger peppers -- crushed

more or less to taste

1 tablespoon Orange or lemon peel -- minced

-----SAUCE (MIX IN BOWL-----

2 tablespoons Sugar

2 tablespoons Soy Sauce

1 1/2 teaspoons Vinegar

2 tablespoons Cornstarch

1/4 cup Chicken Stock

-----MARINADE-----

1 each Egg White

1 tablespoon Cornstarch

1 tablespoon Soy Sauce

 

This recipe is a combination of the best parts of many other General Tso's

Chicken recipes I have seen. I use this recipe on a regular basis.

I have used de-boned chicken thighs with good success. Have made it using

orange or lemon peel and liked it with either. Have used small Vidalia

onion in place of scallions also.

Be careful when using the water chestnut flour, it doesn't brown as much

as regular flour, so don't overcook. The sauce will make the dish darker.

I tried using a deep fryer for cooking the chicken without success. The

chicken kept sticking to the fryer basket. Have found that using a wok and

cooking about 5 pieces of chicken at a time works better for me.

Cut the chicken into pieces no larger than 1" square. Prepare marinade by

combining egg white, cornstarch, and 1 tablespoon soy sauce in a large

bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat

the oil until it reaches 350 degrees.

Dredge marinated chicken pieces in water chestnut powder to coat. In a

basket, or with a slotted spoon, lower several marinated chicken pieces

into the fat. Fry about one or two minutes or until the chicken becomes

crisp; test for doneness before completing the batch.

Continue until all pieces have been fried. Set oil and cooked chicken

pieces aside. In a wok, on high heat, reheat two tablespoons of the

reserved oil. Add prepared ginger, scallions, garlic, chili peppers, and

orange or lemon peel. Stir to prevent burning. Add the fried chicken and

stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with

chicken stock. Remove from the heat and stir sesame oil into the sauce.

Spoon the mixture on to a hot platter and serve immediately with steamed

rice. Serves 4.

 

 

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Nancy's Sesame Chicken

 

Recipe By : Pat Pate <patpate@tenet.edu> rec.food.recipes

Serving Size : 2

Categories : Chinese Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Chicken cutlets

2 teaspoons Sugar

Flour

2 tablespoons Sesame Oil

2 teaspoons Tabasco sauce (to taste)

 

Marinate chicken cutlets in sesame oil, sugar, and Tabasco sauce.

Dredge in flour.

 

Spray medium skillet with Pam. Place chicken cutlets in hot pan, and

brown slightly on both sides.

 

 

- - - - - - - - - - - - - - - - - -

 

Serving Ideas : Delicious served with Nancy's Sesame Noodles!

 

 

 

 

Nancy's Sesame Noodles (cold)

 

Recipe By : Pat Pate <patpate@tenet.edu> rec.food.recipes

Serving Size : 2

Categories : Pasta Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons Peanut Butter

2 teaspoons Sesame oil

1/2 teaspoon Sugar

3 cups Cooked Spaghetti noodles

3 teaspoons Water (see directions)

1 dash Soy sauce

1 dash Tabasco -- to taste

 

Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti

you make depending upon how hungry you are!) Mix peanut butter with a few

teaspoons of warm water until creamy and light in color. Add sesame oil,

dash soy sauce, dash Tabasco to taste.

 

Pour over spaghetti.

 

 

- - - - - - - - - - - - - - - - - -

 

Serving Ideas : Serve with Nancy's Sesame Chicken.

 

 

 

 

One, Two, Three, Four, Five (Chinese Pork Stew)

 

Recipe By : jih@acpub.duke.edu (Joy Hogley)

Serving Size : 1

Categories : Stews Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound pork spareribs -- cut in half

3 tablespoons sugar

8 green onions -- 4 to 5 inches long

1/4 cup soy sauce

1 tablespoon rice wine -- or dry sherry

5 tablespoons water

2 tablespoons rice vinegar -- or white vinegar

 

Use a sharp knife to cut between the spareribs. Put the green onions in

the bottom of a large saucepan. Place the spareribs on top of the green

onions. Add the wine, vinegar, sugar, soy sauce, and water. Cover and

bring to a boil over high heat then reduce heat to low. Cook about 2

hours, then serve hot. Makes about 4 servings. Note: ----- This recipe is

 

really nice, and good for weekends. I suggest you serve it with white

rice to soak up all the liquid. I think the name is supposed to indicate

how simple it is - it's from an old chinese cookbook.

 

 

 

 

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ORANGE/TANGERINE BEEF

 

Recipe By :

Serving Size : 3

Categories : Chinese Main Dish

Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Flank steak -- sliced

2 teaspoons Soy sauce -- dark

2 teaspoons Rice wine

1 teaspoon Ginger ; chopped fine

1 teaspoon Cornstarch

1 teaspoon Sesame oil

1/3 cup Peanut oil

2 each Red chilies -- dried halved

5 pinches Orange peel -- dried soaked

Seasoning:

1/2 teaspoon Szechuan peppercorns -- roas

2 teaspoons Soy sauce -- dark

1/4 teaspoon Salt

1 teaspoon Sugar

1/2 teaspoon Sesame oil

 

Combine beef with marinade; let stand 20 min. Heat oil in a wok or large

skillet until very hot. Remove bbef from marinade and add to oil; stir-fry

until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil,

reheat il and add chili peppers; stir-fry 10 sec.

Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well.

Serve at once.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Oriental Chicken Wings

 

Recipe By :

Serving Size : 1

Categories : Chinese Poultry

Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 Chicken wings -- sectioned

2 Cloves garlic -- minced

1 tablespoon Ketchup

1/2 cup Honey

1/2 cup Soy sauce

1/2 cup Dijon mustard

1 tablespoon Veg oil

 

Marinade Arrange in pan & bake 1/2 hour - turn and bake until brown.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Oriental Chicken, Peppers, and Rice

 

Recipe By : Jo Anne Merrill

Serving Size : 4 Preparation Time :0:30

Categories : Chinese Poultry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 chicken breast halves

2 garlic cloves -- minced

1 onion -- minced

1 red pepper -- julienned

1 green bell pepper -- julienned

1 tablespoon cornstarch

4 tablespoons soy sauce, low sodium

8 ounces pineapple chunks in juice -- 1 can

2 tablespoons vinegar

3 tablespoons packed brown sugar

1/2 teaspoon ginger

2 cups cooked rice

 

* Use 3 chicken breast halves to yield about 4 servings. Use more chicken

for larger portions.

 

1. To prepare chicken: skin, debone and chop into cubes.

2. Mince the garlic cloves.

3. Wash, seed and julienne the red and green peppers.

4. Do not drain the pineapple.

5. Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers,

garlic and onion until onion is limp. Remove from skillet and keep warm.

6. Add 1 tablespoon oil to skillet and cook chicken cubes until all

turn white and are cooked through. This step doesn't take long -- don't

overcook.

7. Mix cornstarch with soy sauce and some of the pineapple juice in a

small bowl.

8. Combine the chicken with the onion mixture. Add the pineapple

chunks and juice along with the brown sugar, vinegar and ground or freshly

grated ginger. Heat to boiling, then add the cornstarch mixture. Stir

constantly until sauce is thickened and heated through.

9. Serve immediately over hot cooked white rice.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : A quick, delicious and healthy chicken entree.

 

 

 

Oriental Meatballs Crunch

 

Recipe By : Jo Anne Merrill

Serving Size : 8 Preparation Time :0:35

Categories : Chinese Meats

Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces waterchestnuts, canned

2 eggs

1/4 cup milk

1 pound ground beef

1/2 cup chopped onions

2 tablespoons chili sauce

2 tablespoons soy sauce, low sodium -- to taste

1/4 teaspoon pepper

3 ounces Chow mein noodles -- crushed

 

Drain waterchestnuts; chop.

Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper

and waterchestnuts; mix well. Form into balls. Beat remaining egg with 2

tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles.

Fry in deep, hot fat until golden brown.

 

Recipe can be doubled.

 

 

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PAD PUK GAI (Chicken W/ Bok Choy)***hkrt62b

 

Recipe By :

Serving Size : 2

Categories : Chinese Chicken

Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Bok choy -- fresh (cut into b

1 cup Chicken; breast -- sliced

4 tablespoons Vegetable oil

1 teaspoon Garlic -- fresh minced

1/4 teaspoon Fish sauce -- (or to taste)

1 cup Mushrooms -- fresh (cut up)

1 Med Onion -- (sliced)

1 Red bell pepper

2 Green onion -- 1"

1/2 cup Celery -- sliced

1/4 teaspoon Msg

 

Fat grams per serving: Approx. Cook Time: :12 Directions:

In wok, cook garlic and chicken in hot oil and med. heat for 8-10 minutes.

Add onions and fish sauce. Cook for 5 minutes. Add all remaining

ingredients. Stirring constantly, cook for 7-8 minutes longer. Serve hot

with rice. SOPIT MERRELL (HKRT62B)

 

 

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PEKING BEEF (Mongolian Beef) *** Crouch

 

Recipe By :

Serving Size : 4

Categories : Chinese Main Dish

Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Flank steak -- shredded

1 Egg white

1/2 teaspoon Salt

1 teaspoon Cornstarch

2 cups Oil -- for deep frying

1/2 cup Bamboo shoots -- shredded

1 cup Green onion -- green part onl

Sauce

1 tablespoon Sherry

2 tablespoons Hoisin sauce

2 tablespoons Dark soy sauce

2 tablespoons Chicken stock

1/2 teaspoon Sugar

1 teaspoon Cornstarch

1/2 teaspoon Chili paste -- w/ garlic (opt

 

Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat

oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in

wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce

ingredients in bowl, add to vegetables. Bring to boil.

Add beef. Stir fry quickly until heated through. Also known as Mongolian

Beef--Mike FROM: MIKE CROUCH (NNBB09A)

 

 

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Pepper Steak W/Onions

 

Recipe By :

Serving Size : 4

Categories : Chinese Beef

Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cornstarch

3 tablespoons Soy sauce

Sugar

Pepper

1 pound Sirloin tip -- sliced 1/8 in.

Oil (Peanut)

1 each Onion -- sliced

2 each Green peppers -- sliced

2 each Stalks celery -- sliced

1/4 cup Cold water

1/2 teaspoon MSG

34 ea tomatoes -- cut into wedge

4 each green onions -- 2" strips

 

Mix 2 teaspoons cornstarch, soy sauce, 1 teaspoon sugar, pinch of salt and

pepper; add sirloin.

Marinate for 10 to 15 minutes. Drain sirloin; fry in small amount of hot

oil over high heat until meat loses red color. Push to outer edge of pan.

Add small amount of oil; cook onion, green peppers and celery for 5

minutes. Make paste of 2 tablespoons cornstarch and water; stir in 1

teaspoon sugar, msg and salt and pepper to taste.

Add to sirloin mixture; cook stirring, until sauce is clear. Add tomatoes

and green onions, remove from heat. Serve.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

PON PON SHREDDED CHICKEN

 

Recipe By :

Serving Size : 2

Categories : Chinese Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----PON PON SHREDDED CHICKEN-----

3 cups Stock (or water)

3 Or 4 chicken breasts *

2 Bean paste sheets (or wide -- carrot or cucumber s

-----SEASONING-----

2 tablespoons Peanut butter

1 teaspoon Sesame oil

1/2 teaspoon Light soy sauce

1/2 teaspoon Red pepper oil

-----SAUCE-----

1/2 teaspoon Sugar

1/2 teaspoon Sesame oil

1/4 teaspoon Salt

 

* (to produce approximately 1 1/2 cups of shredded chicken)

1. Mix well, separately, seasoning and sauce ingredients.

 

2. Bring stock (or salted water) to the boil, immerse chicken breasts

and turn off flame. Soak until cooled, then shred into strips.

(Alternatively, for authentic and finer texture, cover breasts with a

clean cloth and shred by hitting them with a mallet++hence the sound of

ponpon.)

3. Lay bean paste sheets in a suitable flat container, and blanch in hot

water for 1 to 2 minutes. Remove and rinse under cold running water.

Drain and cut into finger-sized strips and mix with sauce mixture.

 

4. Spoon into serving dish, pile shredded chicken on top and pour

seasoning mixture over.

 

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong

Tourist Association, 1986.

 

Posted by Stephen Ceideberg; October 26 1992.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Potstickers

 

Recipe By : Connie Halliday

Serving Size : 40

Categories : Appetizers Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 pound Ground Pork

1 cup Chinese cabbage -- Minced

2 each Green Onions -- Minced

1 each Egg

1 tablespoon Light Soy Sauce

1/2 teaspoon Salt

1/2 teaspoon Orange Peel -- Grated

1/2 teaspoon Hot Chili Oil

Cornstarch

40 each Won-ton wrappers -- Cut into circles

1/2 cup Peanut Oil

1 cup Water

 

Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot

chili oil in large bowl and mix well. To assemble: Dust waxed or

parchment paper with cornstarch.

Set 1 rounded teaspoon filling in center of won tom skin, pressinglightly

so filling forms narrow band across middle. Moisten rim of skin. Bring

opposite sides together to form semicircle. Pinch together around outer

edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel.

Repeat with remaining won ton and filling. Place two heavy 12" skillets

over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in

rows, fitting closely together. Increase heat to medium-high and cook

uncovered until bottoms are deeply golden, about 2 minutes, checking

occasionally. Add 1/2 cup water to each pan and cover immediately. Let

steam until skins are translucent, about 3

minutes. Remove cover and continue cooking over medium to medium-high

heat until bottoms are very crisp and well browned. Drain off excess oil

if necessary. Loosen dumplings with spatula and transfer to serving dish.

Serve immediately.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Mix hot chili oil, rice vinegar and soy sauce to taste for

dipping.

=============== Reply 8 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MCII

APPETIZERS

To: XTPT50B CONNIE HALLIDAY Date: 10/21

From: XTPT50B CONNIE HALLIDAY Time: 4:54 PM

 

 

 

ROAST PORK AND MUSHROOMS (CHAR SHU MOO GOO)

 

Recipe By :

Serving Size : 1

Categories : Chinese Bar-B-Q

Mushrooms Pork

Ethnic

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Chinese roast pork

1/2 pound Fresh mushrooms (or sliced

Canned mushrooms)

2 Thin slices ginger root

2 Scallions

1/2 cup Chicken broth

2 teaspoons Cornstarch

1/2 teaspoon Sugar

1/8 teaspoon White pepper

1 teaspoon Soy sauce

1 teaspoon Sherry

1/2 teaspoon Salt

1 tablespoon Oil

 

PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to

2 inches long. Without removing stems, cut mushrooms into 1/4-inch

slices.

(If canned mushrooms are used, drain.) Cut scallions into 1-1/2-inch

lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry.

 

COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger

root and scallions. Stir-fry for 2 minutes and discard ginger root. Add

roast pork strips, and stir-fry for one minute add sliced mushrooms and

chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2

minutes. Return heat to medium and add cornstarch mixture. Cook and stir

until thickened, about 1 minute.

 

SOURCE: ORIENTAL COOKING by Schryvner

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

ROASTED SPARE RIBS (PEI QUOT)

 

Recipe By :

Serving Size : 1

Categories : Chinese Meats

On The Grill

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 To 2-1/2 lbs. spare ribs

1 tablespoon Black beans

2 Thin slices ginger root

1 Scallion

10 milliliters Garlic

4 tablespoons Soy sauce

4 tablespoons Honey

3 tablespoons Hoisin sauce

1 tablespoon Rice Wine

1 cup Chicken broth

2 tablespoons Oil

 

PREPARATION:

 

Remove as much fat and gristle as you can from the meat and cut apart

into individual ribs. Wash black beans and mash. Mince ginger root and

the scallion. Smash, peel, and mince garlic. Mix black beans, ginger

root, garlic. Mix soy sauce, honey, hoisin sauce, and rice wine.

 

COOKING:

 

Heat oil in a large deep skillet or wok, and add ginger root and the

scallion. Stir-fry for 1 minute. Add the ribs and stir-fry for 5

minutes.

Add soy sauce mixture; stir-fry for 2 minutes. Add the chicken broth.

Stir ribs to coat them with the sauce and bring to a boil. Reduce heat to

low.

Cover, and simmer for 30 minutes, stirring the ribs every 5 or 6 minutes

to coat them with the sauce. Remove the ribs from the skillet and spread

in a large shallow roasting pan, in one layer if possible. Roast in a

350-degree oven for 10 minutes. If ribs are not dry in 10 minutes, roast

a little longer. They may also be barbecued on an outdoor grill instead

of roasted in the oven.

 

NOTE: This sauce is quite spicy. If you prefer a milder dish, omit the

hoisin sauce.

 

SOURCE: ORIENTAL COOKING by Schryver

 

 

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SAVORY CHICKEN AND RICE IN A LOTUS LEAF (CHINA)

 

Recipe By :

Serving Size : 8

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 large Dried lotus leaves

1 cup Long-grain rice

3/4 cup Sweet glutinous rice (see -- Note)

2 cups Chicken stock

3 Chinese sausages lop -- cheong) *

8 Chinese dried black -- mushrooms **

2 tablespoons Small dried shrimp ***

1 Whole chicken breast -- boned

skinned

2 tablespoons Soy sauce -- plus more for

1 teaspoon Sugar

1/4 teaspoon White pepper

1 teaspoon Asian sesame oil

-----CHICKEN MARINADE-----

1/2 teaspoon Grated ginger

2 teaspoons Soy sauce

2 teaspoons Dry vermouth or Shao Hsing -- wine

1/2 teaspoon Sugar

1/4 teaspoon White pepper

1 teaspoon Asian sesame oil

 

* cut diagonally into 1-inch slices ** soaked in warm water until soft and

pliable (about 30 minutes) *** soaked in warm water for 30 minutes

Foods wrapped in dried lotus leaves become infused with an exotic earthy

flavor. If lotus leaves are not available, you can wrap the rice filling

in oiled parchment. Besides being an unusual appetizer, this dish can be

served as a snack, for lunch, or as a light meal.

Note that the first step must be done the night before. Because lotus

leaves vary so much in size, eight packets may require anywhere from four

to ten leaves. (Larger leaves can be split in half, smaller leaves may

need to be overlapped.)

1. The night before, pour boiling water over the lotus leaves and let

them soak for 1 hour. Rinse and squeeze them dry. Mix the long- grain

and glutinous rice together in a large bowl. Wash the rice under running

cold water; gently stir and rub the grains between your fingers to loosen

all the excess starch. Continue until the water runs clear. Drain

thoroughly. Mix the rice with the chicken stock in a 2-quart saucepan;

soak overnight in the refrigerator.

 

2. The next day, set the saucepan of rice uncovered over high heat;

bring to a boil. Stir just enough to loosen the rice grains. Reduce the

heat to medium-high and boil until the liquid is absorbed, about 8 to 10

minutes. Put the sausages on top of the rice and cover the pan. Reduce

the heat to low and cook for 20 minutes. Turn off the heat but do not

remove the cover. Let the rice stand for 10 minutes, then, with a wet

wooden spoon, transfer it to a large bowl; set aside.

 

3. Squeeze the mushrooms dry. Cut off the stems at the base and discard

them; cut the caps in half. Combine the marinade ingredients in a medium

bowl. Cut the chicken breast into 3/4-inch chunks and toss it with the

marinade. Add the mushrooms and marinate for 20 minutes. Drain and

coarsely chop the shrimp.

 

4. In a small bowl combine the soy sauce, sugar, white pepper, and

sesame oil; mix into the cooked rice. Add the chicken-mushroom mixture

and the shrimp.

 

5. Fold a lotus leaf in half and put it on a cutting board. If the

middle stem or edges are tough and hard, trim and discard them. (If the

leaves are small, you may need to over- lap halves.) Divide the rice

mixture into 8 portions; place one portion in the center of a leaf half.

Fold the edges over the rice to make a 4-inch square packet. Tie it with

twine. Repeat with the remaining leaves and rice. Arrange the packets in

a single layer in a bamboo steaming basket.

 

6. Prepare a wok for steaming. Steam the packets over medium-high heat

for 20 minutes. Remove them from the steamer and cut each packet across

the top to expose its contents. Serve with small dishes of soy sauce for

dipping.

 

NOTE: Sweet glutinous rice is also known as "sticky rice" because when

it is cooked it becomes sticky. It is used to make poultry stuffing and

leaf-wrapped rice packages; it is called sweet rice because it is often

used to make sweet dishes. Soak it overnight before cooking for the best

results.

 

Makes 8 packets.

 

From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN

0-9627345-1-9.

 

Posted by Stephen Ceideberg; December 6 1992.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

SESAME BEEF *** (NNBB09A)

 

Recipe By :

Serving Size : 4

Categories : Main Dish Chinese

Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Beef -- julienne

1 tablespoon Soy sauce

1 Egg white

1 tablespoon Cornstarch

2 cups Oil -- for deep frying

Sauce:

2 tablespoons Sesame seed paste -- - or

2 tablespoons Peanut butter -- diluted in

2 tablespoons Water

1/2 teaspoon Salt

2 teaspoons Sugar

2 tablespoons Soy sauce

1 tablespoon Red wine vinegar

2 tablespoons Sesame seed oil

1 teaspoon Pepper oil -- -*check recipe

 

Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring

oil in wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil

to temperature again and deep fry 1 minute more. Drain and remove to

platter mix ingredients into a smooth, thin sauce.

Heat in saucepan and pour over beef. I like to add chopped carrot, or

peanuts or whatever when I'm feeling creative. FROM: MIKE CROUCH

(NNBB09A)

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Sesame Chicken

 

Recipe By : Pat Pate <patpate@tenet.edu> rec.food.recipes

Serving Size : 4

Categories : Poultry Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Margarine

2 tablespoons Oil

1 Chicken -- cut up

1/3 cup Flour -- season with pepper

1/4 cup Sesame seeds

1/2 lg Lemon -- use juice

3 tablespoons Green onions -- minced

1/2 cup Wine -- dry white

 

Melt margarine with oil in baking pan. Allow to cool slightly but not

harden. In a paper bag, shake chicken in seasoned flour until coated. Then

roll pieces in oil in baking pan and arrange do that pieces do not touch.

 

Sprinkle with lemon juice and sesame seeds. Bake at 375 degrees for 30

minutes, or until lightly browned. Turn chicken; sprinkle with sesame

seeds and minced onion. Pour wine into bottom of pan and cook for 30-45

minutes, basting occasionally, until done.

 

 

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Sesame Chicken *** (FHND96B)

 

Recipe By :

Serving Size : 4

Categories : Chinese Chicken

Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 chicken thighs

3 tablespoons light soy sauce

2 tablespoons dry Sherry

1/2 teaspoon fresh ginger -- grated

3 tablespoons cornstarch

4 tablespoons raw sesame seeds

peanut oil -- deep frying

 

Cut the chicken thighs in half across the bone.

Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make

a thick sauce for 1 Hr. Add the sesame seeds. Deep fry pieces in peanut

oil at 375 until lightly browned. You can try substituting beef for the

chicken. FROM: DIMAS LIZARDO (FHND96B)

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

SESAME CHICKEN 2

 

Recipe By :

Serving Size : 2

Categories : Poultry Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Chicken Breasts

3 tablespoons Flour

2 tablespoons Sesame Seeds

1 tablespoon Soy Sauce

1/2 teaspoon Peanut Oil

1 tablespoon Maple Syrup

Red Lettuce Leaves

1 tablespoon Dry Sherry

1 large Tomato -- ripe

1 teaspoon ginger root -- chopped

Pepper to taste

1/2 teaspoon Chinese Five spice -- powder

 

Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.

 

Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice

together.

Add chicken and marinate 20 minutes, turning once.

 

Meanwhile, place sesame seeds on a baking tray and toast in oven for 10

minutes or until slightly brown.

 

Drain chicken, reserving marinade.

 

Dredge chicken in flour seasoned with a little salt and pepper. Shake off

any excess.

 

Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute

per side. Spoon marinade over chicken. j Reduce heat and saute another

minute, or until chicken is cooked through.

 

Remove from heat and roll chicken in sesame seeds.

 

Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon

chicken on top. Cut tomato into wedges and use to garnish plate.

 

Serves 2

Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108

mg cholesterol; 389 mg sodium.

 

Source: San Diego Union-Tribune (March 3-4, 1993)

Shared by: Norman R. Brown

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Sesame chicken Thighs

 

Recipe By :

Serving Size : 5

Categories : Main Dish Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 each Chicken thighs

3 tablespoons Light soy sauce

2 tablespoons Dry Sherry

1/8 teaspoon Grated fresh ginger

3 tablespoons Cornstarch

4 tablespoons Raw sesame seeds

Peanut oil for deep frying

 

Cut the chicken thighs in half across the bone.

Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make

a thick sauce for 1 Hr. Add the sesame seeds. Deep fry peices in peanut

oil at 375 until lightly browned. You can try substituting beef for the

chicken.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

SHRIMP SAUCE MIXED VEGETABLES AND SHREDDED CHICKEN

 

Recipe By :

Serving Size : 4

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Mung bean sprouts

8 Nami dried black mushrooms

1 large Green bell pepper

1/2 Stewed chicken breast

8 Green onions

1 teaspoon Fresh ginger root

2 tablespoons Peanut oil

3/4 cup Rich chicken stock

1 tablespoon Medium sherry

1/2 teaspoon Sugar

1/2 teaspoon Shrimp sauce

1 teaspoon Thick cornstarch paste

 

Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove

stems; slice caps in thin strips. Wash bell pepper; slice in half

lengthwise; slice in long, thin strips. Remove chicken meat from bone;

pick meat apart into shreds. Wash green onions; cut off roots and discard;

shred green tops and whites. Peel and slice fresh ginger root into thin

matchsticks. Rinse bean sprouts to remove any loose pieces.

 

Place bean sprouts and sliced pepper in colander in a larger bowl. Pour

boiling water over vegetables to cover. Steep for 2 minutes. Remove

colander from hot water; flush vegetables with cold water.

 

Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry

mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another

30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar;

bring to boil; then add shrimp sauce and cornstarch paste; stir liquids

until fairly thick. Return vegetables, plus bean sprouts and peppers.

Stir-fry for another minute until everything is hot. Add green onions.

Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it

is thick to start.

 

 

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SICHUAN CASHEW CHICKEN

 

Recipe By :

Serving Size : 2

Categories : Poultry Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Chicken breasts

1/2 Egg white

1 teaspoon Cornstarch

1 pinch Salt

Oil for fying

3 Green peppers

3 1/2 ounces Bamboo shoots (parboiled)

2 ounces Cashew nuts

1 teaspoon Garlic -- chopped

1 tablespoon Rice wine

1 pinch Msg (optional)

-----SAUCE-----

1 tablespoon Soybean paste

1 tablespoon Soy sauce

2 teaspoons Sugar

1/2 tablespoon Vinegar

1/4 teaspoon Salt

 

1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and

then in the cornstarch mixed with a pinch of salt. 2. heat some oil until

fairly hot and fry the diced chichen. drain. 3. slice the peppers in half

vertically. remove the seeds , stems and pith. cut into 1/2 inch squares.

4. cut the parboiled bamboo shoots to the same size as the peppers. mix

the sauce ingredients together in a bowl. 5. fry the cashew nuts in

moderately hot oil until they are lightly browned and crunchy. 6. heat 2

tb of oil in the wok and stir fry the garlic, bamboo shoots and the

peppers and stir fry. 7. add the chicken and cashew nuts, sprinkle with

rice wine, and pour in the sauce. stir fry all the ingredients briefly

over a high heat and add a pinch of msg (optional) to heighten the flavor.

 

/\/\ara Kent

 

 

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SLOW SIMMERED PORK ROAST

 

Recipe By :

Serving Size : 8

Categories : Meats Crockpot

Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 pounds Pork (boneless pork butt)

3 Green onions -- cut in slivers

1 teaspoon Ginger; fresh -- cut julienne

2 Star anise -- whole

2 tablespoons Soybean condiment (mein see)

2 tablespoons Soy sauce -- light

2 teaspoons Brown sugar

1 cup Rice wine -- Chinese

use dry sherry)

2 Garlic cloves -- sliced thin

1/2 teaspoon White pepper -- ground

2 cups Water (more may be needed)

 

Mix together all the ingredients except the pork.

Place the meat in an ovenproof casserole just large enough to hold it. A

crockpot may be used.

 

Pour the sauce over the top, cover the dish and bake at 275 degrees from

5 to 8 hours, depending on your taste.

 

By Jeff Smith The Frugal Gourmet From the 06/04/1991 issue of The

Springfield Union-News

Posted by: Susan Brumer

 

 

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Spareribs With Black Beans

 

Recipe By : The Frugal Gourmet Cooks Three Ancient Cuisines

Serving Size : 6 Preparation Time :1:15

Categories : Chinese Oriental

Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Pork Spareribs -- 1" lengths

3 Tbsp Soy Sauce, Light

2 Tbsp Dry Sherry

3 Cloves Garlic -- chopped fine

1 Tbsp Fermented Black Beans -- rinsed and mashed

Pinch Brown Sugar

1/2 Tsp Monosodium Glutamate

1 Tsp Sesame Oil

1 tsp Garlic And Red Chili Paste -- or to taste

2 tbsp Cornstarch

2 Green Onions -- chopped

1/2 Green Bell Pepper -- julienned

 

Place the spareribs pieces in a colander and pour 2 qts. boiling water

over them, (do this over the sink). Drain well and stir-fry until lightly

browned. Drain fat and place them in a boil. Add all other ingredients

except the onions and green pepper. Mix well and then add the onions and

green pepper. Place in a steaming dish and steam for 1 hour and fifteen

minutes. They will be very tender and delicious.

 

 

- - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 0 0 0 0 2255 0 4173 0 0 0 0 0

 

 

 

SPICY CHICKEN

 

Recipe By :

Serving Size : 1

Categories : Meats Chinese

Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Oil

2 Chicken breasts

1 tablespoon Sherry

1 tablespoon Light soy sauce

1 tablespoon Corn starch

1 can (8-oz.) bamboo shoots -- diced

2 tablespoons Hoison sauce

1/2 teaspoon Crushed red-hot pepper

1 tablespoon Chopped scallion

1 teaspoon Chopped ginger

 

Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate

chicken in cornstarch mixture for 15 minutes.

 

Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes.

Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and

crushed red peppers. Stir well, then add chicken and serve.

 

 

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SPICY COLD NOODLES WITH CHICKEN

 

Recipe By :

Serving Size : 6

Categories : Pasta Poultry

Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Thin Chinese flour noodles

1 medium Chicken breast

2 Green onions -- slivered

3 Egg yolks

2 tablespoons Peanut oil

1 teaspoon Cool water

1 tablespoon Thin soy

1 teaspoon Chinkiang vinegar

1 teaspoon Hot chili pepper oil

1/2 teaspoon Ginger juice

1 Clove garlic -- minced

1 pinch Sugar

2 tablespoons Oil

 

Noodles: In large pot of salted boiling water, cook noodles until chewy;

rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent

sticking. Cover & refrigerate until ready to use.

 

Chicken: Remove and discard skin from chicken breast. Steam breast for

15 minutes; remove from steamer and cool uncovered. Shred chicken with

fingers; slice into 3" strips.

 

Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with

peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin

sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.

Slice into thin strips to match chicken shreds.

 

Onions: Wash & remove roots. Slice the long way, then thinly slice on

the bias.

 

Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar.

Heat oil until it begins to smoke; add to other ingredients. Cool. Using

hot oil gives dressing distinctive & mellow flavor.

 

Mixing: Just before serving, mix dressing with cold noodles, chicken &

onion. Garnish with egg strips. Serve.

 

 

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STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM

 

Recipe By :

Serving Size : 2

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large Chicken breast

8 Dried Nami black mushrooms

2 Green onions

8 Water chestnuts

1 Chinese sausage (opt)

-----MARINADE-----

2 tablespoons Dry sherry

1 tablespoon Cornstarch

2 Slices ginger root/minced

1 teaspoon Sesame oil

2 tablespoons Thin soy sauce

2 Cloves garlic -- minced

1/2 teaspoon Sugar

 

Preparation: Soak dried mushrooms in hot water for 1/2 hour or until

soft.

Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick,

quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade

ingredients to chicken; marinate for at least 30 minutes. Slice water

chestnuts in thin circles. Cut green onions on bias into 1" sections.

 

There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage

available in Chinese markets: duck liver & sweet pork meat. Either will do

for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not

used with sausage.

 

Steaming: Mix sliced mushrooms & water chestnuts with chicken. If

desired, add sausage. Steam for 20 minutes. If using deep bowl, stir

chicken after 10 minutes to make certain bottom pieces get cooked. Just

before serving, add green onions. Serve immediately, since cornstarch will

become gummy if dish is allowed to cool.

 

HINT: If using metal steamer, stretch dish towel under steamer cover, to

prevent build-up of condensed steam in dish.

 

 

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STEAMED SPARERIBS WITH BLACK BEAN SAUCE (DOW SEE JING PIE

 

Recipe By :

Serving Size : 2

Categories : Chinese Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Spareribs

1 Clove garlic -- minced fine

2 tablespoons Salted black beans

1 tablespoon Fresh ginger -- minced

1 teaspoon Dark soy sauce

1 tablespoon Cornstarch

1 tablespoon Sherry

 

Here's a couple of simple, good recipes that use black bean sauce.

Just in case you don't know, these black beans are the Chinese fermented

black beans. They're extremely salty++and should be rinsed before use++

and have a very nice, savory taste that blends well with many foods. Very

common in Chinese markets and I've seen bottles of ready prepared black

bean sauce in supermarkets in the Oriental food sections. Just substitute

the deep fried tofu cubes for the meat in these recipes. One of these

recipes is for pork spareribs and one for prawns. They'll give you an idea

of how the beans are combined with the other ingredients to come up with

the sauce.

 

Yield: 4 servings

Preparation: Have butcher cut spareribs into 1-inch pieces. Trim off

fat. Place spareribs in a heat proof dish. Wash and rinse black beans 2

or 3 times, then mash them with garlic, ginger, soy sauce, cornstarch and

sherry. Mix with spareribs.

 

Cooking: Place heat proof dish on steaming rack in wok. Add water to

bottom of wok. Cover. Steam for 30 minutes.

 

Do-ahead notes: Do through preparation.

 

Comments: Spareribs can be left in the steamer for 2 hours if dinner is

late. Substitute bean sauce for salted black beans++and abracadabra! Mein

See Jing Pie Quat! (Steamed Spareribs in Bean Sauce.)

From "The Chinese Village Cookbook." A practical guide to Cantonese

country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975.

 

Posted by Stephen Ceideberg; January 10 1991.

 

 

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STEAMED STUFFED BITTER MELON

 

Recipe By :

Serving Size : 2

Categories : Chinese Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----STUFFING-----

1/2 pound Pork -- ground [I minced it

cleavers. S.C.]

4 Fresh water chestnuts -- peeled and finely mi

1 teaspoon Minced fresh ginger root

2 tablespoons Minced scallion

1 1/2 tablespoons Shaoxing wine or dry sherry

1/2 teaspoon Salt

1/2 teaspoon Sugar

1 tablespoon Thin soy sauce

1 Egg -- lightly beaten

1 teaspoon Cornstarch

2 large Bitter melons -- about 3/4 to

-1 lb.

-----SAUCE-----

2 tablespoons Peanut oil

2 teaspoons Minced garlic

1 1/2 tablespoons Fermented black beans

1 tablespoon Shaoxing wine or dry sherry

3/4 cup Chicken broth

Salt to taste

1/2 teaspoon Cornstarch mixed with 1 -- teaspoon cold chicke

1 tablespoon Sesame oil

From Ken Hom's book -- Chinese Technique.

 

Combine the stuffing ingredients in a large bowl. Mix them thoroughly.

The hands are the best tool for this job.

 

Cut the bitter melon into 1-inch slices; discard the end pieces. With a

paring knife, trim out the insides. Lift them out. Stuff the cavity of

each slice with a generous spoonful of stuffing.

 

Arrange the stuffed pieces of vegetable on a plate and set the plate on a

trivet in a wok over enough hot water to come within 1 inch of the plate.

Cover the wok and steam the food for 20 minutes. Remove the platter and

trivet.

 

In a separate wok or pan, prepare the sauce. First heat 2 tablespoons

peanut oil. Add the garlic and fermented black beans, stir for a minute,

then add the Shaoxing wine, chicken stock and salt. Add the liquid that

results from the steaming of the melon. Bring the mixture to a boil.

Thicken with the dissolved cornstarch and flavor with sesame oil.

 

Pour the sauce over the bitter melons and serve.

 

Serves 2 as a main course.

 

NOTE: Hom makes no mention of blanching although another bitter melon

recipe in another book *does* say that it will cut the bitterness.

 

Posted by Stephen Ceideburg; February 25 1991.

 

 

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STIR FRY *** (DXDG05A)

 

Recipe By :

Serving Size : 4

Categories : Main Dish Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Garlic -- finely chopped

1 tablespoon Hot oil

2 cups Vegetable -- such as bok cho

1 pinch Sugar

2 tablespoons Water

 

Here is a generic version of stir fried vegetables 1.

Heat pan until it is very hot, add oil, then stir fry the garlic until you

can smell it 2. Add the vegetables that have all been cut to a uniform

size, Stir fry 1 min, 3. Sprinkle with a pinch of sugar then 2 T water,

cover and steam 1 min. Spinach and bok chow will probable be tender crisp

at this point, broccoli and pea pods will take another 30 to 60 sec.

Variations 1. Use ginger or green onion instead of garlic 2. Decrease

water to 1 T and add 1/2 T each cooking wine and soy sauce 3. Mix

vegetables (as long as they have about the same cooking time) Experiment

and enjoy Jane FROM: JANE HARRIS (DXDG05A)

 

 

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Stir-Fried Chicken Teriyaki

 

Recipe By :

Serving Size : 6

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup vegetable oil

1/3 cup soy sauce

2 tablespoons light Molasses

2 Garlic cloves

2 teaspoons ground ginger

2 teaspoons dry mustard

5 Chicken Breasts -- cut in strips

boneless/skinless

1/2 cup bamboo shoots, canned -- sliced

1/2 cup snow peas

4 Green Onions -- sliced

cooked rice

 

Combine first 6 ingredients in bowl. Add chicken to marinade and stir.

Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half

of marinade in Wok over medium-high heat. Add chicken and stir-fry 4

minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add green

onion, stir fry until chicken is cooked through, about

1 minute. Serve with rice. Jeff Viets

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Stir-Fried Liver

 

Recipe By :

Serving Size : 4

Categories : Meats Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound Calves Liver

Small Onion

Mushrooms

Scallions

Clove Garlic

1 Teaspoon CornStarch

2 Tablespoons Peanut Oil

1 Teaspoon Soy Sauce

 

Slice liver thin and mix with corn starch and crushed garlic. Brown

quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until

meat is evenly browned, then add chopped scallions and soy sauce. Continue

cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy

may be added to the meat just before frying for that little touch of

luxury the Chinese lavish on honored guests.

 

 

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Nutr. Assoc. : 830 999 930 0 620 0 0 0

 

 

 

Stir-Fried Pineapple Chicken

 

Recipe By :

Serving Size : 4

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound chicken -- boned

cornstarch

1 pound pineapple tidbits -- drain

sesame oil -- optional

1 teaspoon brandy

peanut oil

1 teaspoon soy sauce

chicken broth or stock

1 teaspoon sugar

 

Cut chicken into thin slices. Heat several tablespoons of oil in bottom

of wok Add pineapple, several dashes of salt and enough broth to cover.

Cook for 1 minute. Add chicken and cornstarch (diluted in water to make a

thick paste), sesame oil, brandy, soy sauce and sugar. Cook for 2 to 3

minutes, stirring constantly. Serve immediately. Serves 4

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Sweet and Sour Pork

 

Recipe By : Elizabeth Powell

Serving Size : 4 Preparation Time :0:20

Categories : Chinese Pork & Ham

Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound lean pork -- cut in 3/4" cubes

1 egg -- well beaten

1/2 cup all-purpose flour

6 cups peanut oil

1/4 cup brown sugar

1/3 cup vinegar

3/4 cup pineapple juice

1 tablespoon soy sauce

2 tablespoons cornstarch

1 can pineapple chunks in juice -- drain, reserve juice

3 tablespoons pineapple juice -- from reserved juice

1 whole green pepper -- sliced

1 whole red pepper -- sliced

 

Dip pork cubes in beaten egg and then in flour, coating well. Fry pork in

hot peanut oil (360∞) until brown, about 8 minutes. Remove and drain on

paper towel; keep warm. In a wok or deep skillet, combine sugar, vinegar,

pineapple juice, and soy sauce; bring to boiling. Blend cornstarch into

juice; gradually stir into sauce. Continue to simmer sauce, stirring

constantly until it thickens.

 

Stir the warm deep fat-fried pork cubes, drained pineapple chunks and

pepper slices into the thickened sauce. Heat mixture thoroughly, stirring

constantly for about 5 minutes.

 

 

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Serving Ideas : Serve with steamed rice.

 

 

Nutr. Assoc. : 4545 0 0 0 0 1573 1128 0 0 1129 0 0 0

 

 

 

SWEET AND SOUR PORK (XMXX58B) 1i27

 

Recipe By :

Serving Size : 6

Categories : Main Dish Meats

Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork; boneless -- fat-free

2 cups Water

1/4 cup Soy sauce

2 tablespoons Sugar

1/4 cup Oleo

1 Green pepper -- squares

2 Tomatoes. wedge cut

1 Onion -- squares

1 Carrot -- sliced diag.

1/2 cup Scallions

2/3 cup Pineapple chunks

 

Batter: Beat 1 egg with 2/3 C milk, 1 C sifted flour, 2 tsp baking powder,

1/2 tsp salt Cut pork in 1 inch cubes and simmer in water and soy sauce;

add sugar and cook 15 minutes. Drain. Remove seeds from tomatoes.

Combine veggies and cook a few minutes in butter, Add pineapple and cook a

few seconds. Dip drained pork in batter and fry in hot fat. Pork is

already cooked, so just batter needs to be cooked.Fry until golden brown.

Arrange pork on platter. Mix with vegetables.

Pour sweet and sour sauce over all: 1/2 C vinegar + 1/2 C water + 1/4 C

brown sugar + 1/4 sugar to a boil. Combine 1/4 C cornstarch with 1/2 C

pineapple juice and add to hot mixture and cook until clear and thickened.

Pour over pork and vegeatables. Serve with rice.

 

 

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SZECHUAN CASHEW CHICKEN

 

Recipe By :

Serving Size : 4

Categories : Poultry Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Whole chicken breasts

(about 2 lbs) -- boned and

Skinned

1 Egg white

1 teaspoon Cornstarch

1 teaspoon Thin soy sauce

1/4 teaspoon White pepper

1 Green bell pepper

1 can (8 1/2 oz.) sliced bamboo

Shoots -- drained

1 tablespoon Cornstarch

1 tablespoon Cold water

1 tablespoon Thin soy sauce

2 tablespoons Peanut oil

1 cup Raw cashews

1/4 teaspoon Salt

2 tablespoons Peanut oil

1 teaspoon Ginger root chopped fine

1 tablespoon Hoisin sauce

2 teaspoons Chili paste

1/4 cup Chicken broth

2 tablespoons Green onion tops -- chopped

1 Egg

 

SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl

and stir in chicken. Marinate in refrigerator for 20 minutes.

 

Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into

3/4 inch lengths. Mix cornstarch, water and soy, set aside.

 

Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry

1 minute or until light brown. Remove & drain on paper, sprinkle w. salt.

Add chicken to wok, stir fry until white, remove.

 

Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until

ginger is light brown. Return chicken to wok, stir; add bell pepper, stir,

add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute.

Add chicken broth and bring to boil. Add cornstarch, water, soy sauce

mixture; cook stirring about 20 seconds or until thickened. Return

cashews, stir and add green onions.

 

Serves 4 as part of meal.

 

 

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Szechuan Peanut Sauce

 

Recipe By : Jo Anne Merrill

Serving Size : 1 Preparation Time :0:15

Categories : Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 ounces chunky peanut butter

2 tablespoons low sodium soy sauce

1 1/2 tablespoons water

2 tablespoons sugar

6 garlic cloves -- minced

1 tablespoon cilantro -- chopped

4 teaspoons hot chili oil

 

* Cilantro is usually sold in small bunches. You will need only about 1/3

of an average bunch or 2-3 of the stems with leaves attached. It may also

be sold as coriander or Chinese parsley.

 

Place all ingredients in food processor EXCEPT cilantro. Process only

long enough to thoroughly combine. Add finely chopped cilantro after

processing is done. If added to the mixture first it will take on an

unappealing color although it does not change the taste in any way.

 

Yield: 1 cup or enough for 14-16 servings. Use about 1 tablespoon of sauce

per serving of chicken or fish.

 

 

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Serving Ideas : Serve on fish or chicken, especially if broiled.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 1563

 

 

 

Szechuan Stir-Fry

 

Recipe By : Jo Merrill

Serving Size : 4 Preparation Time :0:45

Categories : Chinese Meats

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon cornstarch

3 tablespoons dry sherry

1/2 cup oyster sauce

1/4 cup water

1/2 teaspoon red pepper flakes -- crushed

2 tablespoons oil -- * see note

1 tablespoon ginger root -- minced

1 garlic clove -- crushed

1 pound broccoli stalks -- sliced

and flowerettes

2 celery stalks -- diagonally cut

1/4 cup waterchestnuts, canned -- chopped

6 green onions -- diagonally cut

1 green bell pepper -- julienned

1 red bell pepper -- julienned

2 cups cooked beef -- cut in 1 x 3" slice

 

* Use your choice of oils, or use canola or peanut oil with dash of sesame

oil added.

 

Prepare all vegetables and meat before beginning to cook this recipe.

In small bowl, combine sherry, oyster sauce, water, pepper flakes and the

cornstarch. Mix well.

 

1. Heat pan over medium heat and add the oil.

2. Stir in ginger and garlic and stir-fry one minute.

3. Add broccoli; stir-fry 3 minutes.

4. Add red and green peppers, celery and green onions; stir-fry 3

minutes.

5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3

minutes.

6. Add the waterchestnuts and stir-fry one minute more.

 

 

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Szechwan Beef Stir Fry

 

Recipe By : Beef Industry Council

Serving Size : 1

Categories : Beef Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Beef Flank Steak

2 Tbsp Soy Sauce, Low Sodium

4 Tsp Sesame Oil -- divided

1 1/2 Tsp Sugar

1 Tsp Cornstarch

2 Cloves Garlic -- crushed

1 Tbsp Ginger Root -- minced

1/4 Tsp Red Pepper Flakes

1 sm Red Bell Pepper -- cut into 1 inch

8 oz Frozen Baby Corn -- defrosted

1/4 lb Pea Pods -- julienned

Hot Rice

 

Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch

thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch.; stir

into meat. Heat remaining 2 tsp oil in large skillet or wok over

medium-high heat. Add garlic, ginger, and red pepper; cook 30 seconds.

Add bell pepper and corn; stir fry 1 1/2 minutes. Add pea pods; stir fry

30 seconds. Remove vegetables. Stir fry beef strips (1/2 at a time) 2 to

3 minutes. Return vegetables and beef to skillet and heat through.

 

Serve with hot rice

 

Yield: 4 servings.

 

 

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SZECHWAN CHICKEN AND CASHEWS

 

Recipe By :

Serving Size : 4

Categories : Chinese Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Servings

2 Whole chicken breasts -- boned, skinned and c

3/4 Inch cubes

1 tablespoon Soy sauce

1 tablespoon Chinese rice wine or dry -- Sherry

2 tablespoons Soy sauce

1 tablespoon Cornstarch

2 teaspoons Sugar

1 teaspoon White vinegar

1/4 cup Vegetable oil

1/2 To 1 tsp crushed red pepper -- flakes

3 Green onions -- sliced

1 tablespoon Minced fresh ginger

1/2 cup Unsalted cashews

 

Cooked rice

Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.

 

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside.

Heat oil in wok or skillet. Add red pepper to taste and cook until black.

Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions

and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2

minutes.

Stirring constantly, add soy sauce mixture and any remaining chicken

marinade. Add cashews. Serve over cooked rice.

 

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

 

 

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TANGERINE BEEF

 

Recipe By :

Serving Size : 3

Categories : Chinese Main Dish

Beef

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Flank steak -- sliced

2 teaspoons Soy sauce -- dark

2 teaspoons Rice wine

1 teaspoon Ginger ; chopped fine

1 teaspoon Cornstarch

1 teaspoon Sesame oil

1/3 cup Peanut oil

2 Red chilies -- dried halved

5 pinches Orange peel -- dried soaked

Seasoning:

1/2 teaspoon Szechuan peppercorns -- roas

2 teaspoons Soy sauce -- dark

1/4 teaspoon Salt

1 teaspoon Sugar

1/2 teaspoon Sesame oil

 

Combine beef with marinade; let stand 20 min. Heat oil in a wok or large

skillet until very hot. Remove bbef from marinade and add to oil; stir-fry

until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil,

reheat il and add chili peppers; stir-fry 10 sec.

Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve

at once.

 

 

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Teriyaki Chicken Wings

 

Recipe By :

Serving Size : 20

Categories : Appetizers Poultry

Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 Chicken Wings

1/2 cup Teriyaki Marinade & Sauce *

1/2 cup Dry Sherry

1/4 cup Honey

2 tablespoons Vegetable Oil

1 teaspoon Dry Mustard

1 teaspoon Ground Ginger

1/2 teaspoon Garlic Powder

 

ingredients specify using La Choy. Substitute as needed.

 

 

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Thai Barbecued Chicken

 

Recipe By : Everybody's Wokking by Martin Yan

Serving Size : 6

Categories : Poultry Chinese

On The Grill

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Chicken thighs

-----MARINADE-----

3 tbsp Minced garlic

1 tsp Curry powder

2 tbsp Chopped cilantro

1/2 tsp Black pepper

1 tbsp Sugar

3 tbsp Fish sauce

1 tsp Tumeric -- ground

 

Place the marinade ingredients in a food processor and process to a paste.

Place the chicken in a sealable plastic bag with the marinade. Turn the

bag several times so the chicken is well coated. Refrigerate for 4 hours

or overnight, turning the bag ocassionally to distribute the marinade.

 

Lift the chicken from the marinade and arrange it on a lightly greased

grill over low coals. Cook, turning frequently, until the meat near the

bone in not pink, about 45 minutes. Can be cooked under the broiler

indoors.

 

 

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NOTES :

From owner-mastercook@mind.org Thu Feb 9 14:13:18 1995

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Date: Thu, 9 Feb 1995 11:52:55 -0800 (PST)

From: Eric L Rose <erose@cymbal.aix.calpoly.edu>

Subject: Salad Recipes MC Format

To: LISTSERV MasterCook <mastercook@mind.org>

Message-Id:

<Pine.3.89.9502091104.A41101-0100000@cymbal.aix.calpoly.edu>

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Status: O

X-Status: I have used these on various catering functions and they

were well recieved=

,

enjoy!

 

 

 

Three Immortals Sauce

 

Recipe By :

Serving Size : 1

Categories : Sauces Chinese

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cloves garlic -- smashed and minced

thin slice of fresh ginger -- minced fine

3 tablespoons light soy sauce

1/4 cup cooking sherry -- (or dry sherry)

 

Soy, ginger, and sherry are called 'the three immortals' in chineese

tradition (okay, okay, in a couple of cookbooks I read once). To season a

 

veggie stir-fry you can use the following: When you have heated the wok,

add your oil or water, then add the garlic; as it starts to brown, add the

 

ginger; then start adding your veggies. When most of the veggies have

been added, pour in a healthy splash of sherry, which will steam the

veggies and adds a nice flavor. Add the soy near the end. Sake or sherry

is generally good for the steam that does much of the cooking in a veggie

stir-fry; a small splash at a time does the trick.

 

 

 

 

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Traditional Veg Stir-fry sauce

 

Recipe By : narad@nudibranch.asd.sgi.com (Chuck Narad)

Serving Size : 1

Categories : Sauces Chinese

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup warm water

1 Vegetable Bullion cube -- OR

1 tablespoon miso paste

2 tablespoons light soy sauce

1/4 teaspoon chineese 5-spice mix

1 tablespoon corn starch

couple of dashes of sesame oil (optional)

 

Dissolve the corn starch in a few tbs. of warm water, then mix all

ingredients together. Pour over the stir fry in the last minute or so,

stir until the cornstarch thickens. *light soy sauce has much less salt

than regular; some prefer the saltier flavor of standard soy. I like to

be able to get more of the soy flavor without getting overwhelmed with

salt.

 

 

 

 

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TREASURE HUNT

 

Recipe By :

Serving Size : 1

Categories : Chinese Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

480 grams Chicken breast -- de-boned

skinned (4 x 120 g)

5 cups Chicken stock

60 grams Butter

Aluminum foil

Seasoning - salt and pepper

-----STUFFING-----

120 grams Wild rice

20 grams Chopped onions

2/3 cup Chicken stock

20 grams Grated Parmesan cheese

-----VEGETABLES-----

40 grams Each of pearled carrot -- potato, zucchini

40 grams Diced celery

40 grams Young peas or petits pois

10 grams Butter

Seasoning salt and pepper

-----SAUCE-----

1 cup Chicken stock

1 1/3 cups Fresh cream

Juice from 1 fresh lemon

10 grams Butter

1 teaspoon Chopped chervil

Seasoning - salt and pepper

-----CREPE BAGS-----

4 Green leek stems (each -- approx. 25 cms long)

4 Very thin crepes -- approximately. 20 cm

-----GARNISHES-----

20 Soaked and washed dry morel -- pieces

10 grams Butter

4 Sprigs chervil (or -- watercress or parsle

 

This looks like a nice dish++chicken breast stuffed with wild rice, some

veggies and crepe strips to fill in for noodles.

 

Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New

Territories. Western Cuisine Practical Class Gold Award - Hot entree Chef:

Chan Chi-hung Philip (Hotel Riverside Plaza)

To prepare: 1. Precook wild rice as a pilaf with chopped onions, chicken

stock, and appropriate amount of water. When cool, add grated Parmesan

cheese and let mixture cool.

 

2. Cut chicken breast portions butterfly style (i.e. slice in half and

spread open. Flatten and slightly stretch them (by gently pounding them

between two sheets of wax paper or inside a clean plastic bag. Season with

salt and pepper.

 

3. Lay a cone-shaped portion of rice stuffing on one side of each

flattened breast. Roll chicken breast up in a cone shape. Wrap each cone

firmly in aluminum foil (to maintain shape during cooking: the

professional recipe calls for plastic foil wrapping, but aluminum foil is

recommended for home cooking).

 

4. Blanch green leek stems, then refresh in cold water.

 

5. Make 4 very thin crepes about 20 cms wide (ingredients not included

above).

 

To cook: 1. Blanch pearled vegetables, celery and peas, then saute in

approximately 10 g butter, adding salt and pepper according to taste.

Keep a quarter aside.

 

2. To make sauce, reduce chicken stock and add fresh cream. Cook

briefly, then strain. Add fresh lemon juice and finish with butter as

required. Adjust seasoning and add chopped chervil according to taste.

 

3. Saute morels in approximately 10 g butter.

 

4. Heat some chicken stock (5 cups should be sufficient to completely

cover the four wrapped chicken portions). Simmer breasts in hot stock for

approximately 7 minutes. Remove from pan, discard aluminum foil

wrappings, and saute in approximately 60 g butter until lightly browned.

Then slice each into six portions, cut at an angle (30 to 40 degrees).

 

To present: Treasure Hunt takes the form of a chicken breast "boat", with

morel oars being rowed towards crepe "treasure bag" of vegetable "precious

stones" some of which have spilled on the shore.

 

1. Portion out 3/4 of vegetable pearls, celery and peas onto crepes

lifting crepe edges upwards to form bag shapes. Tie tops of bags with

blanched green leek stems (with decorative knotted bows if stems are long

enough).

 

2. Pour sauce onto plates. Arrange chicken slices in a line on sauce,

lay thick ends of morels between them. Place a crepe bag on each plate,

with reserved vegetable pearls laid beside bag. Garnish with chervil

sprigs (or watercress or parsley).

 

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong

Tourist Association, 1986.

 

Posted by Stephen Ceideberg; October 29 1992.

 

 

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Twice Cooked Pork

 

Recipe By : Sunset Stir-fry Cookbook

Serving Size : 4 Preparation Time :1:00

Categories : Chinese Meats

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Pork Shoulder, Boneless & Lean -- whole piece

1 Tbsp Dry Sherry

1 Slice Ginger -- crushed

3 Whole Green Onions -- including tops

2 Tsp Hot Bean Sauce <<<Or>>>

2 Red Chili Peppers -- dried, crushed

4 Tsp Hoisin Sauce

1 Tbsp Soy Sauce

1 Tsp Sugar

1 Ea Red And Green Bell Peppers

3 Tbsp Oil

1/2 Tsp Salt

2 Cloves Garlic -- minced

1 Tsp Ginger -- minced

 

Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the

green onions in half crosswise and add to pork, then add enough water to

barely cover meat. Bring to a simmer; cover and simmer until meat is

tender when pierced (about 45 minutes).

 

Lift meat from broth and refrigerate until cold. Then cut into 1

1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are

considered a delicacy, but remove them if you wish.)

 

In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar. Seed

bell peppers and cut into 1-inch squares; cut remaining green onions into

1-inch lengths.

Place a wok over high heat; when wok is hot, add 2 tbs. of the oil. When

oil is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a few

drops of water if wok appears dry. Sprinkle with salt and stir once,

then remove peppers from wok. Add remaining 1 tbs. oil to wok. When oil

begins to heat, add garlic and minced ginger and stir once; then add pork

and stir-fry for 1 minute. Add bean sauce mixture and toss until pork is

coated with sauce. Return bell peppers to wok along with onion. Stir-fry

for 30 seconds to heat through.

 

 

 

Wok-Fried Sweet and Sour Pork

 

Recipe By : Jo Anne Merrill

Serving Size : 4 Preparation Time :0:30

Categories : Chinese Pork

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 egg yolk

2 teaspoons water

1 tablespoon all-purpose flour

1 tablespoon cornstarch

1 pound pork -- 1" cubes

2 cups peanut oil

1 garlic clove -- minced

2 green peppers

1 cup pineapple chunks in juice

3 cups glutinous rice

--- Sauce: ---

3/4 cup water

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon catsup

4 tablespoons sugar

4 tablespoons wine vinegar

1 dash hot pepper sauce

 

SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup,

soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper

seasoning. Set aside.

 

PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1

tablespoon cornstarch until smooth. Add the cubed pork and mix to coat

well. Drain off the excess mixture from the pork cubes.

Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340

degrees. Use a thermometer if you can; it is more reliable than a wok with

a temperature gauge.

Add the drained meat and cook until golden brown, about 10-13

minutes. Remove with a slotted spoon and keep meat warm. Pour off all the

oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to

wok. Place over medium-high heat. When oil is hot, add the garlic and

green peppers. Stir-fry for about 2 minutes, or until garlic is light

brown.

Add the pineapple, the sauce you prepared ahead of time and the pork.

Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve

over steamy hot rice.

 

 

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