3 tablespoons Chinese rice wine or dry sherry
¼ cup chicken broth
Combine marinade ingredients in a bowl. Place chicken in marinade and turn to coat. Let stand for 10
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add chilies and stir-fry for 10 seconds.
Add sauce and cook, stirring, for 1 minute. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Place chicken on a serving plate and sprinkle with peanuts.
Makes 4 servings.
Cantonese Roast Duck
1 fresh 5-pound duckling: remove fat in cavity, rinse duck and pat dry
Stuffing (Mix in a bowl)
2 tsp sugar
Stuff duck.Then sew up the cavity with skewer.
Place a big roasting pan, containing an inch of water, on the bottom of a gas oven or on the lowest rack of an electric oven to catch the drippings and prevent them from burning.
Preheat oven to 400 degrees.
Put duck directly on oven rack with breast side up. (If a gas oven, put duck on middle rack. If electric, put duck on upper rack.) Roast for 1½ hours. Remove duck and put on a chopping board.
Remove skewer and thread. Scoop out stuffing (mostly sauce) and put in a small saucepan. Measure ½ cup of the drippings (avoiding the grease) and mix with the stuffing. Add soy sauce and sugar to correct taste. Heat sauce over low heat until it comes to a boil. Cover and simmer over very low heat.
Carve and slice duck. Put on a platter. Pour sauce over duck. Serve hot.
1/2 c Walnuts
Rinse walnuts, then boil in 5 cups water, continually changing water until clear. When clear, boil with sugar until sugar dissolves. Heat 2 cups oil until almost smoking, then deep-fry walnuts until they're shiny and brown, no longer golden. Remove walnuts to cookie sheet, let cool. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with prawns. Set aside. Mix honey, mayonnaise, lemon juice and condensed milk in a medium bowl until smooth.
Yield: 4 servings
Heat oil until boiling, then deep fry prawns until golden brown.
Drain, then fold in honey-mayonnaise mixture. mix well, sprinkle with walnuts, and arrange on platter.
Egg Drop Soup
3 and 1/2 Tbsp. cornstarch
Combine cornstarch and water and blend well. Heat corn oil in large
pot and then add scallions and stir-fry for about 30 seconds.
Add the peas and remove from heat. Slowly add the beaten eggs by pouring them in a thin stream around the edge of the pot to form streamers of egg. Gently stir in the sesame oil. Add salt and pepper to taste.
1 pound small shrimp, shelled and uncooked
Combine all ingredients except oil in a blender or food processor. Blend mixture until mixed well but still a little chunky.
Place 2 - 3 inches of oil in a skillet and heat.
Drop teaspoonfuls of the mixture into hot oil and cook for several minutes until golden brown. Place on a paper towel to drain.
Serve warm with a variety of sauces including duck sauce, sweet and sour sauce and plum sauce.
These little goodies are very tasty. I used a deep fat fryer to cook the shrimp balls but 2 to 3 inches of oil in a heavy skillet should work just as well. Just make sure you keep the oil very hot and only cook one or two at a time.
BEEF STIR FRY
1 and 1/2 pounds sirloin, cut into thin slices
Combine sesame oil and five spice powder in a skillet or wok and heat to medium high heat, add beef and brown and remove from pan.
Meanwhile, combine soy sauce, cornstarch, beef broth and red pepper flakes and set aside.
Heat vegetable oil in skillet or wok and brown ginger, garlic and onion, add bean sprouts and snow peas and cook for several minutes.
Add beef broth mixture and beef and heat until mixture starts to thicken. Serve with hot rice or noodles.
We made this with rice noodles that we cooked in the wok after the beef.
SWEET AND SOUR PORK TENDERLOIN
1 and 1/2 to 2 pound pork tenderloin
Combine marinade and pour over pork. Marinate
overnight in the
MUSHROOM ALMOND RICE
1 cup wild rice, uncooked
Combine all ingredients in a saucepan and simmer covered over medium heat until all liquid is absorbed by the rice, usually about 25 - 30 minutes.
DIM SUM (Steamed Chinese Appetizers)
Categories: Chinese, Appetizers
Yield: 1 servings
1 3/4 Ground meat (beef , pork or -mix of two)
1 1/2 ts Red chili sauce with
1 pk Wonton skins
in a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth.
Separate mix into four equal parts. For each part, add one of the EXTRA condiments -- mix well.
To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what.
To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick.
Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave.
Mix pork,egg,soy sauce,salt & pepper.
Cook in boiling water until won-tons float to top. Remove from water.
Heat chicken stock and add won tons, ladle into soup bowls and add shallots and soy sauce.
FILLING: Mix the pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl.
WONTONS: Place 1 teaspoon of the filling in the center of each wonton wrapper. With a finger dipped in water, moisten 2 adjacent sides and fold over to make a triangle.
With both hands hold the triangle by the 2 widest corners and push down so thaat the filled center folds up. Moisten one end and pinch the tqo ends firmly together. This makes about 50 wontons.
Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks.
TO COOK: Bring 2 quarts of water to a boil and drop in the wontons. Return to a boil, reduce the heat and cook, uncovered, for 5 minutes. Drain the wontons.
Bring the stock to a boil in a pot, add the wontons and return again to a boil.
Serve at once.
FRIED WONTON: Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre.
Mu Shu Pork
1 pound boneless pork loin cut into thin one-inch strips
Combine pork strips, soy sauce, sherry, sugar and ginger in a bowl. Mix well and allow to marinade in the refrigerator for at least 3 hours or overnight. In another bowl, combine water, cornstarch and chicken bouillon and mix well. Melt butter in large flat frying pan on medium-high heat. Pour eggs in frying pan and swish pan around so that the eggs evenly coat bottom of pan. Cook eggs for about 3 minutes or until done, turning once. Remove eggs from pan, place on plate and cut into thin strips. Add pork and marinade to pan and cook on medium high heat while stirring until done (about 4 minutes). Add onion and cook for about 2 minutes. Add cabbage, bean sprouts and water chestnuts and cook for about 2 minutes or until just crisp-tender, stirring often. Add cornstarch mixture and cook and stir until thickened. Add eggs and stir to combine all ingredients. Spread one tsp. of hoisin sauce on each tortilla, top with about 1/2 cup pork mixture, roll up tortilla and serve.
You should be able to find hoisin sauce in the oriental section of your grocery store.
1 pound broccoli
Wash broccoli and cut florets into bite-sized pieces. Peel off the tough skin from the stalk and cut the peeled stalk into thin slices. Steam broccoli for about 3 minutes or until just crisp-tender. If you don't have a steamer, put broccoli in boiling water for about 3 minutes until crisp-tender. With either cooking method, drain broccoli when done and immediately immerse in cold running water to stop cooking process. It is very important with this recipe that the broccoli remain crunchy and not cook too much and become soft. In a small bowl, combine soy sauce, sugar, and rice vinegar and stir until sugar dissolves. In a large frying pan or wok, heat sesame oil, then add ginger, garlic and pepper flakes and stir-fry for about 10 seconds while stirring constantly. Add the soy sauce mixture and cook for another 30 seconds while stirring. Pour sauce over the broccoli in a large bowl and mix well. Let broccoli cool in refrigerator for at least 4 hours or overnight.
Serve cool or at room temperature.
CHINESE ALMOND CHICKEN
2 chicken breast filets
Dip chicken breast into beaten egg; coat with seasoned flour. Sauté in 2 T. oil in skillet for 10 min. Slice into 1/2" strips; set aside.
2 lbs. flank steak
Cut steak in thin strips - cross grain. Quarter tomatoes and peppers into large bits. Heat oil. Add beef, garlic, salt, pepper and ginger. Fry fast until brown. Add soy sauce and sugar. Cover tightly for 5 minutes cooking it slow.
Add tomato, peppers, sprouts. Boil and cover 5 minutes. Add paste of cornstarch and water. Cook until thick. Makes 6 generous servings. Serve over rice
CHINESE CASHEW TUNA
7 oz drained tuna or cooked diced chicken
Combine all ingredients except noodles in crock pot. Stir well, and cook for 5 to 9 hours on low heat. Serve over chow mein noodles. One serving.
1 lb. ground beef
Preheat oven to 350 degrees. In large skillet, brown ground beef, onions and celery. Drain off excess fat.
CHINESE CHICKEN SALAD
2 Chicken breasts
1 lemon, juiced
1 c Regular or wide chow mein noodles
Simmer chicken breasts in chicken broth until meat is tender, cut into small strips or dice size pieces.
Just before serving toss salad with the dressing and add noodles and bacon.
Dressing: Combine last five ingredients in a jar, shake well
CHINESE CHICKEN WINGS
24 chicken wings
CHINESE CHICKEN WINGS 2
2 dozen chicken wings, cut in pieces at joint (discard wing tips)
In large non−metal bowl, marinate wings over night. Place on cookie sheet close together and bake, uncovered for 60−90 minutes at 300 degrees F. Baste wings frequently.
CHINESE IMPERIAL PALACE EGG DROP SOUP
6 C. Chicken Broth
Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently.
STEAMED SPARERIBS IN BLACK BEAN SAUCE
1 lb pork spareribs, cut crosswise into; 1-inch pieces
Soak the optional tangerine peel in hot water for 10 minutes. Drain, finely mince and set aside.
Rinse the black beans with warm water; drain. Gently mash the beans, ginger, garlic, salt and sugar into a paste. Stir in the tangerine peel, soy sauces, wine sesame oil and chile pepper. Pour over the spareribs and mix well. Transfer to a shallow, 9-inch, heat-proof plate (a glass pie plate is perfect).
Place in the steamer, cover and steam over boiling water (medium-high heat) for 45 minutes. Check water level frequently and replenish with boiling water when needed.
BLACK BEAN SOUP
1 pkg. dried black beans (16 oz)
In a large stockpot, soak beans in water 8 hours or overnight. In a small skillet, cook bacon until crisp, rain on paper towels, and crumble. Add bacon and next 7 ingredients to beans. Mix well. Bring to a boil over medium high heat. Reduce heat to medium, cover, and simmer 3 hours or until beans are soft.
BLACK BEAN SOUP 2
12 oz. dried black beans
Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight.
Meanwhile, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours. Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.
Oriental Fruit Salad
1 pint ripe strawberries, cut in half if large
Place strawberries and melon in bowl. Drain all but about 1/4 cup of syrup from the litchis and add the litchis and 1/4 cup syrup to the strawberries and melon. Add plum wine and candied ginger and mix well. Refrigerate for at least 2 hours before serving to allow flavors to blend.
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