Cooking Recipes of China

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Almond Chicken
1 lb skinned chicken breast
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 slivered almonds (a little vegetable oil to fry in)
Marinade:
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
Seasoning sauce:
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.
Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken
and stir fry until browned. Remove chicken and drain well. Stir fry
ginger, onion, pepper and bamboo shoots for about 1 minute until
vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a
small bowl, mix well and add to wok. bring to boil. Add chicken to
boiling sauce. Stir fry chicken until coated with sauce.
Add almonds, mix well.

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Almond Biscuits2 1/2 cups all-purpose flour2 tsp baking powder1/2 cup margarine or butter1 cup granulated sugar1 egg1 tsp almond essenceblanched almonds for decorationbeat egg for glazing1.Sift the flour, baking powder and salt into a bowl. Cream the margarine(or butter) and sugar together until light, white and fluffy. Beat in the eggand almond essence. Stir in the sifted dry ingredients to make a stiffdough.2.Form the mixture into balls about 1 - 1.5 inch diameter and place theseon a greased baking tray. Place half an almond (split lengthways) oneach ball and press to flatten slightly. Brush with beaten egg.3.Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes oruntil golden. Cool on a wire rack. This quantity makes about 45biscuits.

Barbecued Spareribs2 banks of spareribs, uncut, about 2 pounds each3 cloves garlic, minced1/2 cup ketchup1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce1/2 cup soy sauce1/4 cup sherryTrim off excess fat from the thick edges of spareribs. Place ribsin a shallow pan or platter. Mix remaining ingredients for amarinade and spread over both sides of the spareribs. Let standfor at least two hours.Place one oven rack at the top of the oven and one at the bottom.Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooksacross its width, on the thick edges, and suspend under top rack.Place a large pan with 1/2" water on bottom rack. This pan willcatch the drippings and keep the meat from drying out. Cookspareribs for about 45 minutes.

Bean Curd with Oyster Sauce8 ounces bean curd4 ounces fresh mushrooms6 green onions3 stalks celery1 red or green pepper2 tablespoons vegetable oil1/2 cup water1 tablespoon cornstarch2 tablespoons oyster sauce4 teaspoons dry sherry4 teaspoons soy sauce1. Cut bean curd into 1/2 inch cubes. Clean mushrooms and cut into slices.Cut onions into 1 inch pieces. Cut celery into 1/2 inch diagonal slices.Remove seeds from pepper and cut pepper into 1/2 inch chunks.2. Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd inthe oil, stirring gently, until light brown, 3 minutes. Remove from pan.3. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms,onions, celery and pepper, Stir fry for 1 minute.4. Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch,oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook andstir until liquid boils. Cook and stir 1 minute longer.

Bean Sprout Salad2 tablespoon Sesame seeds1 pound Fresh bean sproutsthoroughly washedand drained3 md Garlic clovespeeled and minced2 md Scallions -- trimmed & minced1 1" cube gingerpeeled and minced2 tablespoon Oriental sesame oil1/3 cup Soy sauce2 tablespoon Cider vinegar1 tablespoon Mirin (sweet rice wine)2 teaspoon Light brown sugar1 teaspoon Spicy sesame oilMakes 4 to 6 Servings Fresh bean sprouts are a must for this recipe fromChina's Hunan province.The canned variety don't have the requisite crispness. Keep a close eye onthe toasting sesame seeds so they don't burn.PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over thebottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until theyare golden. The seeds can be toasted in advance and stored in an airtightcontainer. Place the bean sprouts in a large heatproof bowl and set it aside.In a medium-size skillet set over moderately low heat, stir-fry the garlic,scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Addall the remaining ingredients, increase the heat to moderate, then boil themixture, uncovered, for 1 minute to slightly reduce the liquid. Pour theboiling dressing over the bean sprouts, toss well, then cover the bowl andchill the salad for several hours. Toss again before serving.

Beef with Broccoli1 tablespoon Cornstarch3 tablespoons Dry sherry1/4 cup Water1/2 cup Oyster sauce1 pinch Crushed red pepper flakes1 tablespoon Oil1 tablespoon Ginger root, minced1 Garlic clove -- crushed1 pound Broccoli -- cut up1 Green pepper -- julienned2 Celery ribs -- sliced6 Green onions -- cut in pieces8 ounces Cooked beef -- slicedDissolve cornstarch in sherry, oyster sauce, water, and add red pepperflakes. In wok or large skillet, heat oil over med high heat, add gingerand garlic. Stir-fry 1 min. Add broccoli, stir-fry 3 mins. Add green pepper,celery, and green onions, stir-fry 3 mins. Make a well in wok and addcornstarch mixture. Stir until thickened. Add meat and gently stir.Use chicken broth if mixture is too thick. Serve with steamed rice.

Beef Kwangton1 1/2 tablespoons peanut oil1 slice fresh ginger root --1/2" thick1 pound beef --in thin strips4 ounces bamboo shoots --sliced4 ounces button mushrooms --sliced3 ounces snow peas1/2 cup chicken broth2 tablespoons oyster sauce1/2 teaspoon soy sauce1/4 teaspoon seasame oil1/4 teaspoon sugar1/2 teaspoon cornstarch --mixed with 1/2 teaspoon waterPreheat a wok or frying pan and add the oil. Add the ginger and stir to addflavor to the oil. Discard the ginger and add the beef slices. Stir fry forabout 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chickenbroth. Cover and cook for 2 minutes. Stir in oyster sauce, soy sauce, sesameoil and sugar. Thicken with the cornstarch blend and serve immediately withrice.

Bird of Paradise1 can (20 oz.) sliced pineapple in syrup2 Whole chicken breasts, split (or 1 cut up 3 lb. fryer)2 tablespoons Butter1/4 cup Dry sherry3 tablespoons Soy sauce2 large Clove garlic, pressed2 tablespoons Finely chopped crystallized ginger1/2 teaspoon Salt1 Red bell pepper, seeded, chunked1 1/2 cups Sliced celery1/2 cup Sliced green onion1 Papaya, peeled, sliced (optional)1 tablespoon CornstarchDrain pineapple, reserving syrup. Brown chicken in butter; Drain.Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken.Cover, simmer 30 minutes, turning chicken once. Remove chicken. Addpineapple, bell pepper, celery, green onion and papaya to pan. Dissolvecornstarch in 1/2 cup water. Stir into pan. Bring to boil. When thickened,spoon over chicken.

Cantonese Roast Duck1 duck, about 5 pounds,fresh or frozen1 tablespoon salt1 scallion3 slices fresh gingerGlaze:1 tablespoon light corn syrup2 tablespoons water1 tablespoon soy sauceFew sprigs fresh cilantro, for garnish1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat drywith paper towels. Rub the entire surface of the duck, inside and out,with the salt. Cover and refrigerate for several hours, or, overnight.2. Put the scallion in the cavity and lay the slices of ginger on top ofthe duck. Add at least 2 inches of water to a large flameproof roastingpan with a lid and put the pan on the stove. Place a large rack in theroasting pan and bring the water to a boil. Choose an oval casserole largeenough to hold the duck and small enough to fit into the roasting pan.Place the duck in the casserole and then put the casserole on the rack.Cover and steam for 1 hour, checking the water level from time to timeand adding more boiling water if necessary. Save the duck broth to use insoups or stir fry dishes. When done, remove the duck from the casseroleand place it on a rack to dry.3. Combine the ingredients for the glaze in a small saucepan and bring toa boil. With a pastry brush, paint the hot glaze over the surface of theduck. Allow duck to dry for 1 hour.4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.Turn over and continue to roast for 40 more minutes.5. Transfer duck to a chopping board and allow to cool slightly. Using acleaver, disjoint and cut the duck through the bone into bite size pieces.Arrange the pieces on a serving platter, garnish with cilantro and serve.

Cantonese Meatballs20 oz. Pineapple Chunks In Syrup3 tablespoons Packed Brown Sugar5 tablespoons Teriyaki Sauce, Divided1 tablespoon Vinegar1 tablespoon Catsup1 lb. Ground Beef2 tablesppons Instant Minced Onion2 tablespoons Cornstarch1/4 cup WaterDrain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoonsteriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brownmeatballs in large skillet; drain off excess fat. Pour syrup mixture overmeatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch inwater; stir into skillet with pineapple. Cook and stir until sauce thickensand pineapple is heated through.

Won Ton Soup6 ounces pork, roughly chopped8 medium shrimp, shelled and ground1 teaspoon light brown sugar1 tablespoon Chinese wine or dry sherry2 tablespoon light soy sauce1 teaspoon finely chopped scallion1 teaspoon finely chopped fresh ginger24 wonton wrappers3 cups chicken stockfinely chopped scallions, to garnish.1. In a bowl, mix the chopped pork and ground shrimp with the sugar, ricewine or sherry, 1 T of the soy sauce, the scallions and chopped ginger.Blend well and set aside for 25-30 minutes for the flavors to blend.2. Place 1 t of the filling in the center of each wonton wrapper.3. Wet the edges of each wonton with a little water and press them togetherwith your fingers to seal, then fold each wonton over.4. To cook, bring the stock to a rolling boil in a wok, add the wontons andcook for 4-5 minutes. Add the remaining soy sauce and scallions, transferto individual soup bowls and serve.

Almond Biscuits2 1/2 cups all-purpose flour2 tsp baking powder1/2 cup margarine or butter1 cup granulated sugar1 egg1 tsp almond essenceblanched almonds for decorationbeat egg for glazing1.Sift the flour, baking powder and salt into a bowl. Cream the margarine(or butter) and sugar together until light, white and fluffy. Beat in the eggand almond essence. Stir in the sifted dry ingredients to make a stiffdough.2.Form the mixture into balls about 1 - 1.5 inch diameter and place theseon a greased baking tray. Place half an almond (split lengthways) oneach ball and press to flatten slightly. Brush with beaten egg.3.Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes oruntil golden. Cool on a wire rack. This quantity makes about 45biscuits.

Barbecued Spareribs2 banks of spareribs, uncut, about 2 pounds each3 cloves garlic, minced1/2 cup ketchup1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce1/2 cup soy sauce1/4 cup sherryTrim off excess fat from the thick edges of spareribs. Place ribsin a shallow pan or platter. Mix remaining ingredients for amarinade and spread over both sides of the spareribs. Let standfor at least two hours.Place one oven rack at the top of the oven and one at the bottom.Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooksacross its width, on the thick edges, and suspend under top rack.Place a large pan with 1/2" water on bottom rack. This pan willcatch the drippings and keep the meat from drying out. Cookspareribs for about 45 minutes.

Cashew Chicken3 Chicken breasts, boned and skinned1/2 lb. Chinese pea pods1/2 lb. Mushrooms4 Green onions2 cups Bamboo shoots, drained1 cup Chicken broth1/4 cup Soy sauce2 tb Corn starch1/2 ts Sugar1/2 ts Salt4 tb Salad oil1 pack 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 tbls of oil in skilletover 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, frychicken quickly, turning often until it looks opaque. Lower heat to low. Addpea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Removecover, add soy sauce mixture, bamboo shoots, and cook until thickened,stirring constantly. Simmer uncovered a bit more and add green onions andnuts and serve immediately.

Bean Curd with Oyster Sauce8 ounces bean curd4 ounces fresh mushrooms6 green onions3 stalks celery1 red or green pepper2 tablespoons vegetable oil1/2 cup water1 tablespoon cornstarch2 tablespoons oyster sauce4 teaspoons dry sherry4 teaspoons soy sauce1. Cut bean curd into 1/2 inch cubes. Clean mushrooms and cut into slices.Cut onions into 1 inch pieces. Cut celery into 1/2 inch diagonal slices.Remove seeds from pepper and cut pepper into 1/2 inch chunks.2. Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd inthe oil, stirring gently, until light brown, 3 minutes. Remove from pan.3. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms,onions, celery and pepper, Stir fry for 1 minute.4. Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch,oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook andstir until liquid boils. Cook and stir 1 minute longer.

Chinese Fire Pot1 lb Boneless beef sirloin, or beef round1 lb Boned chicken breasts1 lb Fish fillets1 lb Medium shrimp1 lb Chinese cabbage1/2 lb Fresh forest mushrooms, or Cultivated mushroomsLemon juice2 pk Enoki mushrooms (3 1/2-oz packages)3/4 lb Chinese pea pods2 bn Green onions2 bn Spinach8 oz Canned water chestnuts drained and sliced8 oz Canned bamboo shoots drained and sliced4 cn Chicken broth (13 3/4-oz cans)Sweet-and-sour sauceSoy saucePrepared hot Chinese mustard1/4 lb Fine egg noodles; cookedCilantro or chives; chopped (optional)It is not necessary to use all ingredients listed here as long as you offeran interesting blend of meats, fish and vegetables. Other meats andvegetables can be substituted, if desired.Place beef, chicken and fish in freezer and chill until firm to touch butnot frozen. Slice beef and chicken in strips 1/4-inch thick and about 2inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chopcabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cutoff and discard root portion of enoki mushrooms and separate clusters as muchas possible. Wash, trim ends and string pea pods. Clean green onions and cutin halves lengthwise, including green portion. Cut into 2-inch lengths. Cleanspinach 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 largeplatters or serving plates. Bring broth to boil. Place heating unit underChinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wireladle and chopsticks or fondue forks, each person places whatever ingredientsare desired into hot broth to poach. When cooked (this will take only a fewmoments), ingredients are then dipped into sweet-and-sour sauce, soy sauce orhot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Bean Sprout Salad2 tablespoon Sesame seeds1 pound Fresh bean sproutsthoroughly washedand drained3 md Garlic clovespeeled and minced2 md Scallions -- trimmed & minced1 1" cube gingerpeeled and minced2 tablespoon Oriental sesame oil1/3 cup Soy sauce2 tablespoon Cider vinegar1 tablespoon Mirin (sweet rice wine)2 teaspoon Light brown sugar1 teaspoon Spicy sesame oilMakes 4 to 6 Servings Fresh bean sprouts are a must for this recipe fromChina's Hunan province.The canned variety don't have the requisite crispness. Keep a close eye onthe toasting sesame seeds so they don't burn.PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over thebottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until theyare golden. The seeds can be toasted in advance and stored in an airtightcontainer. Place the bean sprouts in a large heatproof bowl and set it aside.In a medium-size skillet set over moderately low heat, stir-fry the garlic,scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Addall the remaining ingredients, increase the heat to moderate, then boil themixture, uncovered, for 1 minute to slightly reduce the liquid. Pour theboiling dressing over the bean sprouts, toss well, then cover the bowl andchill the salad for several hours. Toss again before serving.

Chinese Mustard1/4 cup Boiling water1/4 cup Dry English mustard1/2 teaspoon Salt2 teaspoons Salad oilStir boiling water into dry English mustard. Add salt and salad oil. Foryellower color, add a little turmeric.

Beef with Broccoli1 tablespoon Cornstarch3 tablespoons Dry sherry1/4 cup Water1/2 cup Oyster sauce1 pinch Crushed red pepper flakes1 tablespoon Oil1 tablespoon Ginger root, minced1 Garlic clove -- crushed1 pound Broccoli -- cut up1 Green pepper -- julienned2 Celery ribs -- sliced6 Green onions -- cut in pieces8 ounces Cooked beef -- slicedDissolve cornstarch in sherry, oyster sauce, water, and add red pepperflakes. In wok or large skillet, heat oil over med high heat, add gingerand garlic. Stir-fry 1 min. Add broccoli, stir-fry 3 mins. Add green pepper,celery, and green onions, stir-fry 3 mins. Make a well in wok and addcornstarch mixture. Stir until thickened. Add meat and gently stir.Use chicken broth if mixture is too thick. Serve with steamed rice.

Chinese Noodles in Peanut-Sesame Sauce1 lb. Chinese-style noodles (or any spaghetti/fettuccini-type pasta)2 Tbsp. dark sesame oilDRESSING:6 Tbsp. peanut butter1/4 cup water3 Tbsp. light soy sauce6 Tbsp. dark soy sauce6 Tbsp. tahini (sesame paste)1/2 cup dark sesame oil2 Tbsp. sherry4 tsp. rice wine vinegar1/4 cup honey4 medium cloves garlic, minced2 tsp. minced fresh ginger2-3 Tbsp. hot pepper oil (or amount to your own liking)1/2 cup hot waterHomemade hot pepper oil:1/4 cup hot red pepper flakes1 cup oilCombine hot red pepper flakes and oil in a saucepan over medium heat.Bring to boil, and turn off heat immediately. Let cool. Strain in small glasscontainer that can be sealed. Refrigerate.GARNISH: (all are optional, depending on your taste)1 carrot, peeled1/2 firm medium cucumber, peeled, seeded, and julienned1/2 cup roasted peanuts, coarsely chopped2 green onions, thinly sliced1. Cook noodles in a large pot of boiling water over medium heat. Cookuntil barely tender and still firm.2. Drain immediately and rinse with cold water until cold. Drain well andtoss noodles with (2 Tbsp) dark sesame oil so they don't stick together.3. FOR DRESSING: combine all ingredients except hot water in a blenderand blend until smooth.4. Thin with hot water to consistency of whipping cream.5. For garnish, peel flesh of carrot in short shavings about 4" long.6. Place in ice water for 30 minutes to curl.7. Just before serving, toss noodles with sauce. Garnish with cucumber,peanuts, green onion, and carrot curls. Serve cold or at roomtemperature.

Beef Kwangton1 1/2 tablespoons peanut oil1 slice fresh ginger root --1/2" thick1 pound beef --in thin strips4 ounces bamboo shoots --sliced4 ounces button mushrooms --sliced3 ounces snow peas1/2 cup chicken broth2 tablespoons oyster sauce1/2 teaspoon soy sauce1/4 teaspoon seasame oil1/4 teaspoon sugar1/2 teaspoon cornstarch --mixed with 1/2 teaspoon waterPreheat a wok or frying pan and add the oil. Add the ginger and stir to addflavor to the oil. Discard the ginger and add the beef slices. Stir fry forabout 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chickenbroth. Cover and cook for 2 minutes. Stir in oyster sauce, soy sauce, sesameoil and sugar. Thicken with the cornstarch blend and serve immediately withrice.

Chinese Potato Salad5-6 medium potatoes (about 2 1/2 pounds)4 slices bacon, well-cooked and crumbled3/4 cup chopped bok choy1 red pepper, diced1/2 cup chopped green onion1/4 cup chopped cilantroSauce1 1/3 cup mayonnaise1 tsp sugar1 tbs soy sauce1-2 tsp sesame oil1/8-1/4 tsp hot mustard powder1/8 tsp saltBoil the potatoes until cooked but still firm. Cut into potatosalad-sized chunks. Mix the ingredients for the sauce together,using more or less sesame oil and hot mustard according to taste(the more the better, up to a point...). Put all solid ingredientstogether in a large bowl, then add the sauce. Mix and serve.

Bird of Paradise1 can (20 oz.) sliced pineapple in syrup2 Whole chicken breasts, split (or 1 cut up 3 lb. fryer)2 tablespoons Butter1/4 cup Dry sherry3 tablespoons Soy sauce2 large Clove garlic, pressed2 tablespoons Finely chopped crystallized ginger1/2 teaspoon Salt1 Red bell pepper, seeded, chunked1 1/2 cups Sliced celery1/2 cup Sliced green onion1 Papaya, peeled, sliced (optional)1 tablespoon CornstarchDrain pineapple, reserving syrup. Brown chicken in butter; Drain.Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken.Cover, simmer 30 minutes, turning chicken once. Remove chicken. Addpineapple, bell pepper, celery, green onion and papaya to pan. Dissolvecornstarch in 1/2 cup water. Stir into pan. Bring to boil. When thickened,spoon over chicken.

Chicken Chow Mein12 ounces noodles8 ounces skinless, boneless chicken breasts3 tablespoons soy sauce1 tablespoon rice wine or dry sherry1 tablespoon dark sesame oil4 tablespoons vegetable oil2 garlic cloves, finely chopped2 ounces snow peas, ends removed4 ounces bean sprouts2 ounces ham, finely shredded4 scallions, finely choppedsaIt and freshly ground black pepper1. Cook the noodles in a saucepan of boiling water until tender. Drain, rinseunder cold water, and drain well.2. Slice the chicken into fine, 2-inch shreds. Place in a bowl. Add 2teaspoons of the soy sauce, the rice wine or sherry and sesame oil.3. Heat half the vegetable oil in a wok or large frying pan over a high heat.When the oil starts smoking, add the chicken mixture. Stir-fry for about 2minutes, then transfer the chicken to a plate, and keep it hot.4. Wipe the wok clean, and heat the remaining oil. Stir in the garlic, snowpeas, bean sprouts and ham, stir- fry for another minute or so, and addthe noodles.5. Continue to stir-fry until the noodles are heated through. Add theremaining soy sauce to taste, and season with salt and pepper. Returnthe chicken and any juices to the noodle mixture, add the scallions, andgive the mixture a final stir. Serve at once.

Cantonese Roast Duck1 duck, about 5 pounds,fresh or frozen1 tablespoon salt1 scallion3 slices fresh gingerGlaze:1 tablespoon light corn syrup2 tablespoons water1 tablespoon soy sauceFew sprigs fresh cilantro, for garnish1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat drywith paper towels. Rub the entire surface of the duck, inside and out,with the salt. Cover and refrigerate for several hours, or, overnight.2. Put the scallion in the cavity and lay the slices of ginger on top ofthe duck. Add at least 2 inches of water to a large flameproof roastingpan with a lid and put the pan on the stove. Place a large rack in theroasting pan and bring the water to a boil. Choose an oval casserole largeenough to hold the duck and small enough to fit into the roasting pan.Place the duck in the casserole and then put the casserole on the rack.Cover and steam for 1 hour, checking the water level from time to timeand adding more boiling water if necessary. Save the duck broth to use insoups or stir fry dishes. When done, remove the duck from the casseroleand place it on a rack to dry.3. Combine the ingredients for the glaze in a small saucepan and bring toa boil. With a pastry brush, paint the hot glaze over the surface of theduck. Allow duck to dry for 1 hour.4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.Turn over and continue to roast for 40 more minutes.5. Transfer duck to a chopping board and allow to cool slightly. Using acleaver, disjoint and cut the duck through the bone into bite size pieces.Arrange the pieces on a serving platter, garnish with cilantro and serve.

Cashew Chicken3 Chicken breasts, boned and skinned1/2 lb. Chinese pea pods1/2 lb. Mushrooms4 Green onions2 cups Bamboo shoots, drained1 cup Chicken broth1/4 cup Soy sauce2 tb Corn starch1/2 ts Sugar1/2 ts Salt4 tb Salad oil1 pack 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 tbls of oil in skilletover 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, frychicken quickly, turning often until it looks opaque. Lower heat to low. Addpea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Removecover, add soy sauce mixture, bamboo shoots, and cook until thickened,stirring constantly. Simmer uncovered a bit more and add green onions andnuts and serve immediately.

Chinese Fire Pot1 lb Boneless beef sirloin, or beef round1 lb Boned chicken breasts1 lb Fish fillets1 lb Medium shrimp1 lb Chinese cabbage1/2 lb Fresh forest mushrooms, or Cultivated mushroomsLemon juice2 pk Enoki mushrooms (3 1/2-oz packages)3/4 lb Chinese pea pods2 bn Green onions2 bn Spinach8 oz Canned water chestnuts drained and sliced8 oz Canned bamboo shoots drained and sliced4 cn Chicken broth (13 3/4-oz cans)Sweet-and-sour sauceSoy saucePrepared hot Chinese mustard1/4 lb Fine egg noodles; cookedCilantro or chives; chopped (optional)It is not necessary to use all ingredients listed here as long as you offeran interesting blend of meats, fish and vegetables. Other meats andvegetables can be substituted, if desired.Place beef, chicken and fish in freezer and chill until firm to touch butnot frozen. Slice beef and chicken in strips 1/4-inch thick and about 2inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chopcabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cutoff and discard root portion of enoki mushrooms and separate clusters as muchas possible. Wash, trim ends and string pea pods. Clean green onions and cutin halves lengthwise, including green portion. Cut into 2-inch lengths. Cleanspinach 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 largeplatters or serving plates. Bring broth to boil. Place heating unit underChinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wireladle and chopsticks or fondue forks, each person places whatever ingredientsare desired into hot broth to poach. When cooked (this will take only a fewmoments), ingredients are then dipped into sweet-and-sour sauce, soy sauce orhot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Chinese Noodles in Peanut-Sesame Sauce1 lb. Chinese-style noodles (or any spaghetti/fettuccini-type pasta)2 Tbsp. dark sesame oilDRESSING:6 Tbsp. peanut butter1/4 cup water3 Tbsp. light soy sauce6 Tbsp. dark soy sauce6 Tbsp. tahini (sesame paste)1/2 cup dark sesame oil2 Tbsp. sherry4 tsp. rice wine vinegar1/4 cup honey4 medium cloves garlic, minced2 tsp. minced fresh ginger2-3 Tbsp. hot pepper oil (or amount to your own liking)1/2 cup hot waterHomemade hot pepper oil:1/4 cup hot red pepper flakes1 cup oilCombine hot red pepper flakes and oil in a saucepan over medium heat.Bring to boil, and turn off heat immediately. Let cool. Strain in small glasscontainer that can be sealed. Refrigerate.GARNISH: (all are optional, depending on your taste)1 carrot, peeled1/2 firm medium cucumber, peeled, seeded, and julienned1/2 cup roasted peanuts, coarsely chopped2 green onions, thinly sliced1. Cook noodles in a large pot of boiling water over medium heat. Cookuntil barely tender and still firm.2. Drain immediately and rinse with cold water until cold. Drain well andtoss noodles with (2 Tbsp) dark sesame oil so they don't stick together.3. FOR DRESSING: combine all ingredients except hot water in a blenderand blend until smooth.4. Thin with hot water to consistency of whipping cream.5. For garnish, peel flesh of carrot in short shavings about 4" long.6. Place in ice water for 30 minutes to curl.7. Just before serving, toss noodles with sauce. Garnish with cucumber,peanuts, green onion, and carrot curls. Serve cold or at roomtemperature.

Chinese Potato Salad5-6 medium potatoes (about 2 1/2 pounds)4 slices bacon, well-cooked and crumbled3/4 cup chopped bok choy1 red pepper, diced1/2 cup chopped green onion1/4 cup chopped cilantroSauce1 1/3 cup mayonnaise1 tsp sugar1 tbs soy sauce1-2 tsp sesame oil1/8-1/4 tsp hot mustard powder1/8 tsp saltBoil the potatoes until cooked but still firm. Cut into potatosalad-sized chunks. Mix the ingredients for the sauce together,using more or less sesame oil and hot mustard according to taste(the more the better, up to a point...). Put all solid ingredientstogether in a large bowl, then add the sauce. Mix and serve.

Chicken Chow Mein12 ounces noodles8 ounces skinless, boneless chicken breasts3 tablespoons soy sauce1 tablespoon rice wine or dry sherry1 tablespoon dark sesame oil4 tablespoons vegetable oil2 garlic cloves, finely chopped2 ounces snow peas, ends removed4 ounces bean sprouts2 ounces ham, finely shredded4 scallions, finely choppedsaIt and freshly ground black pepper1. Cook the noodles in a saucepan of boiling water until tender. Drain, rinseunder cold water, and drain well.2. Slice the chicken into fine, 2-inch shreds. Place in a bowl. Add 2teaspoons of the soy sauce, the rice wine or sherry and sesame oil.3. Heat half the vegetable oil in a wok or large frying pan over a high heat.When the oil starts smoking, add the chicken mixture. Stir-fry for about 2minutes, then transfer the chicken to a plate, and keep it hot.4. Wipe the wok clean, and heat the remaining oil. Stir in the garlic, snowpeas, bean sprouts and ham, stir- fry for another minute or so, and addthe noodles.5. Continue to stir-fry until the noodles are heated through. Add theremaining soy sauce to taste, and season with salt and pepper. Returnthe chicken and any juices to the noodle mixture, add the scallions, andgive the mixture a final stir. Serve at once.

Chicken Corn Soup2 pints chicken stock8 oz can creamed sweetcorn1/2 teaspoon saltpinch of MSG2 tbpns cornflour mix with 4 tbspns of cold water2 spring onions, finely chopped2 egg whites2 tbpns milk2 oz chopped ham1. Put the stock in a pan and bring to a boil. Add the creamed corn, salt,MSG, and the cornflour blended with the water. Stir until the soupthickens and comes back to the boil. Sprinkle on the spring onions,then turn off the heat.2. Beat egg whites and milk. Pour into the soup in a thin stream. Whilewisking constantly.3. Sprinkle chopped ham over soup. Serve.

Won Ton Soup6 ounces pork, roughly chopped8 medium shrimp, shelled and ground1 teaspoon light brown sugar1 tablespoon Chinese wine or dry sherry2 tablespoon light soy sauce1 teaspoon finely chopped scallion1 teaspoon finely chopped fresh ginger24 wonton wrappers3 cups chicken stockfinely chopped scallions, to garnish.1. In a bowl, mix the chopped pork and ground shrimp with the sugar, ricewine or sherry, 1 T of the soy sauce, the scallions and chopped ginger.Blend well and set aside for 25-30 minutes for the flavors to blend.2. Place 1 t of the filling in the center of each wonton wrapper.3. Wet the edges of each wonton with a little water and press them togetherwith your fingers to seal, then fold each wonton over.4. To cook, bring the stock to a rolling boil in a wok, add the wontons andcook for 4-5 minutes. Add the remaining soy sauce and scallions, transferto individual soup bowls and serve.

Vegetable Fried Rice1/4 cup light soy sauce3 tablespoons rice wine or dry sherry1/2 teaspoon salt6 tablespoons peanut oil2 eggs -- lightly beaten1 carrot -- in 1/2" cubes1 red bell pepper -- in 1/2" cubes1/2 cup frozen peas4 cups cold cooked riceCombine the first three ingredients for the sauce in a small bowl.Mix to blend well and set aside.Place a small skillet over medium heat. When it begins to smoke, add2 tablespoons of peanut oil and the lightly beaten eggs. Stir until theeggs are firm but moist. Transfer the eggs from the skillet to a smallbowl and break them into small curds. Set aside.Bring 1 quart of water to a boil in a small saucepan. Add the carrot andboil 1 minute. Drain and rinse in cold water. Drain again and reserve.Place a wok over medium-high heat. When it begins to smoke, add theremaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add thecarrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the riceand stir-fry 1 minute. Pour in the sauce and cook until the rice is heatedthrough, about 5 minutes, stirring frequently. Serve hot.

String Beans In Walnut Sauce1 lb. Fresh string beans1/4 lb. Shelled walnuts1/4 cup Red wine vinegar1/4 cup Onion minced1 cup Chicken stock2 Garlic cloves minced2 teaspoons Sweet paprika3 tablespoons Cilantro freshly & finely chopped1 1/2 teaspoons Salt3 quarts WaterIn mill or with a mortar & pestle, pulverize thewalnuts into a paste. Combine the stock, onions,garlic, paprika, vinegar, salt, walnut paste, &cilantro. Mix thoroughly. Trim but do not cut thestring beans. Bring the water to boil, add the stringbeans and boil them for 10 minutes. Drain the beanswell. Add the beans to the walnut paste mixture andtoss until coated completely with the mixture. Serveat once.

Sweet & Sour Pork, Chicken, or Shrimp1 lb: Pork butt or boneless chicken cut into 1-inch pieces, ormedium shrimp (shelled and devined)MARINADE:1 tablespoon Sherry2 tablespoons Water2 tablespoons soy sauce4 teaspoons Flour4 teaspoons Cornstarch1 Green pepper, cut into 1/2 inch chunks1 Onion, cut into wedges12 Maraschino cherries1 cup Pineapple chunks3 cups oil for deep fryingSAUCE MIXTURE:1/2 cup Brown sugar1/2 cup Vinegar1 teaspoon Salt4 tablespoons Catsup3/4 cup Pineapple juice4 teaspoons CornstarchDrain fruits, prepare sauce mixture. Marinate meat inmarinade for 1/2 hour.Deep fry meat, a few at a time, in a wok for about 3 to 4 minutesuntil golden brown, separating pieces as they cook. Remove and drain.Remove oil, reserve for other deep frying.Add sauce mixture into wok and stir until thickened. Add greenpepper and onions and cook for 2 minutes. Add meat and stiruntil heated through. Add fruits and stir until they're coatedwith the sauce.

Sweet and Sour Sauce1/3 cup White Vinegar1 cup Water2/3 cup Sugardash of Saltdash of MSGdash of White Pepperdash of TabascoCook over medium heat and add:1 tablespoon Cornstarch combined with2 tablespoons Water1/2 teaspoon Worcestershire SauceCook until it is bubbly and thick. Remove from stove andadd 2 tablespoons ketchup.

Sweet and Sour Tofu1 lb. tofu1/4 cup lemon juice1/4 cup tamari sauce6 tablespoons water1/4 cup tomato paste2 tablespoons honey1 teaspoon ginger4 cloves of garlic8 scallions, minced1 green & 1 red bell pepper, sliced in strips1 lb. mushrooms1 cup toasted cashews1. Cut tofu into small cubes; set aside. Combine lemon juice, tamari,water, tomato paste, honey, ginger, and garlic; mix until well blended.2. Add tofu to this marinade, stir gently, and let marinate for several hours(or overnight).3. Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. Afterseveral minutes, add tofu with all the marinade. Lower heat, continue tostir-fry until everything is hot and bubbly.4. Remove from heat and stir in cashews. Serve over rice.

Szechuan Chicken1 lb. boneless chicken breast, cubed4-6 carrots, sliced into 1/4" pieces1 can bamboo shoots12-15 dried hot pepperscooking oilSauce:6 tbsp. soy sauce2-3 tbsp. cornstarch2-3 tbsp. powdered dry ginger3 tbsp. sherryMix the ingredients for the sauce in a bowl.Place the peppers and 1 tbsp. of cooking oil in a wok. Brown thepeppers under medium-high heat and remove them to a plate. Add thecubed chicken and cook until pink color disappears (2-5 min). Remove thechicken from the wok. Add 1 tbsp. of oil to the wok, and add thecarrots. Stir-fry until carrots begin to soften. (If you prefer softvagetables, you can add several tablespoons of water to the carrots andsteam them for 5 min. or so). Add the bamboo shoots and stir-fry 1-2minutes.Add the peppers, chicken, and the sauce to the wok. Stir over mediumheat until the sauce thickens.

Szechuan Pasta Salad2 packs Angel hair pasta1/2 lb. Turkey2 Red bell peppers2 medium Carrots1 can Water chestnuts6 Green onions1 cup Miniature corn on the cob1/4 lb. Snow peas1 bunch Cilantro4 tablespoons Toasted sesame seedsDRESSING:2 cups Mayonaise3/4 cup Soy sauce2 tablespoons Szechwan hot oil1/4 cup Sesame oil1 tablespoon Dijon mustard2 Garlic cloves1. Cook angel hair pasta al dente.2. Dice turkey, bell pepper and peeled carrots.3. Drain and slice water chestnuts.4. Remove stems from cilantro and use the leaves only save a little for thegarnish.5. Chop green onions.6. Slice the cobletts.7. Slice the snow peas on a diagonal into thin strips.8. Toast the sesame seeds and reserve 1 TBSP. for the garnish.9. Toss ingredients together.10. Combine all dressing ingredients in food processor.11. Add to salad and toss.12. Garnish with toasted sesame seeds and cilantro.

Teriyaki Beef1 lb. skirt beef steak1 cup teriyaki sauce2 tablespoons soy sauce1/2 teaspoon ground ginger1 teaspoon ground black pepper1/2 teaspoon fresh minced garlic2 tablespoons oyster sauce1 tablespoon black bean sauce1/4 cup sesame oil4 oz. onion (1/4" slices)6 oz. broccoli floretsCut skirt steaks into 1" cubes and combine all above ingredients in mixingbowl. Mix thouroughly and let marinate for at least a half hour at room temp.Refrigerate until needed.When ready to cook, separate beef only from marinade (save everything else).In a wok, heat up about a 1/4" of olive oil. Add beef and cook 3/4 done.Add marinated vegetable (broccoli and onion). Cook until beef is done,then add approximately 1 cup (or as much as desired) of marinade to beefand veggies. Cook over low flame to slight boil.Serve over rice with wonton noodles around edge of plate (or pasta bowl).

Twice-fried Shredded Beef3/4 lb. Beef sirloin or flank steakMARINADE:2 tablespoons Dry sherry2 tablespoons Soy sauce1 teaspoon Sugar1 teaspoon Cornstarch1 small Carrot1 Green bell pepper2 Ribs celery1 small OnionSAUCE:2 tablespoons Rice vinegar1 tablespoon Soy sauce2 teaspoons Sesame oil1 teaspoon Sugar1/2 teaspoon Chili oil1/2 teaspoon CornstarchTrim and discard fat from beef. Cut beef across the grain into 1 1/2-inchmatchstick pieces. Combine marinade ingredients in a medium-size bowl.Add beef; stir to coat. Set aside for 30 minutes. Cut carrot, bell pepper,and celery into 1 1/2-inch matchstick pieces. Thinly slice onion.Set vegetables aside separately.Combine sauce ingredients in a small bowl and set aside.Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to2 inches. Place over high heat until oil reaches about 375 degrees F.Add beef, half at a time, and deep fry for 1 minute until browned, turningoccasionally. Lift out and drain on paper towels; set aside.Cook remaining beef.Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat untilhot. Add carrot and onion; cook, stirring constantly, for 1 minute.Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce andbeef. Cook and toss until well mixed.

Cantonese Meatballs20 oz. Pineapple Chunks In Syrup3 tablespoons Packed Brown Sugar5 tablespoons Teriyaki Sauce, Divided1 tablespoon Vinegar1 tablespoon Catsup1 lb. Ground Beef2 tablesppons Instant Minced Onion2 tablespoons Cornstarch1/4 cup WaterDrain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoonsteriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brownmeatballs in large skillet; drain off excess fat. Pour syrup mixture overmeatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch inwater; stir into skillet with pineapple. Cook and stir until sauce thickensand pineapple is heated through.

Chicken with Mangoes1 cup all-purpose flour1 3/4 cups water1/2 teaspoon salt1/4 teaspoon baking powder3 whole chicken breasts1 piece fresh ginger root (2x1 inches)8 green onions1 can (15 ounces) mangoes3 cups vegetable oil3 tablespoons white vinegar3 tablespoons dry sherry4 teaspoons soy sauce2 teaspoons sugar2 teaspoons corn-starch2 teaspoons instant chicken bouillon granules1 teaspoon sesame oil1. Combine flour, 1 cup of the water, the salt and baking powder in a mediumsize bowl. Beat with whisk until blended. Let stand 15 minutes.2. Cut skinless and boneless chicken into 1/4 inch wide strips. Mix them intoflour mixture.3. Cut ginger into wafer-thin slices. Cut onions into 1/2 inch pieces. Drainmangoes and cut into 1/2 inch wide strips.4. Heat vegetable oil in wok over high heat until it reaches 375F. Add chickenone strip at a time. Cook until golden, about 3 to 5 minutes.5. Leave about 1 tablespoon oil in the wok. Reduce heat to medium. Add gingerto oil in wok. Stir-fry until ginger is light brown.6. Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar,cornstarch, bouillon and sesame oil. Carefully add to ginger all at once.Cook and stir until mixture boils. Add onions. Reduce heat and simmer3 minutes.7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes.Serve immediately.

Chicken Stock1 3-1/2 pound stewing chicken2 slices fresh ginger root, about 1/2 inch thick2 green onions, quarteredPlace the chicken in a stew pot and cover with water. Add the ginger andgreen onions. Bring the water to a boil and skim surface of scum and foam.Cover pot, reduce heat, and simmer chicken for about 2 hours. Strain broth.Use chicken in other recipes.

Chicken Corn Soup2 pints chicken stock8 oz can creamed sweetcorn1/2 teaspoon saltpinch of MSG2 tbpns cornflour mix with 4 tbspns of cold water2 spring onions, finely chopped2 egg whites2 tbpns milk2 oz chopped ham1. Put the stock in a pan and bring to a boil. Add the creamed corn, salt,MSG, and the cornflour blended with the water. Stir until the soupthickens and comes back to the boil. Sprinkle on the spring onions,then turn off the heat.2. Beat egg whites and milk. Pour into the soup in a thin stream. Whilewisking constantly.3. Sprinkle chopped ham over soup. Serve.

Chicken with Mangoes1 cup all-purpose flour1 3/4 cups water1/2 teaspoon salt1/4 teaspoon baking powder3 whole chicken breasts1 piece fresh ginger root (2x1 inches)8 green onions1 can (15 ounces) mangoes3 cups vegetable oil3 tablespoons white vinegar3 tablespoons dry sherry4 teaspoons soy sauce2 teaspoons sugar2 teaspoons corn-starch2 teaspoons instant chicken bouillon granules1 teaspoon sesame oil1. Combine flour, 1 cup of the water, the salt and baking powder in a mediumsize bowl. Beat with whisk until blended. Let stand 15 minutes.2. Cut skinless and boneless chicken into 1/4 inch wide strips. Mix them intoflour mixture.3. Cut ginger into wafer-thin slices. Cut onions into 1/2 inch pieces. Drainmangoes and cut into 1/2 inch wide strips.4. Heat vegetable oil in wok over high heat until it reaches 375F. Add chickenone strip at a time. Cook until golden, about 3 to 5 minutes.5. Leave about 1 tablespoon oil in the wok. Reduce heat to medium. Add gingerto oil in wok. Stir-fry until ginger is light brown.6. Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar,cornstarch, bouillon and sesame oil. Carefully add to ginger all at once.Cook and stir until mixture boils. Add onions. Reduce heat and simmer3 minutes.7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes.Serve immediately.

Chicken Stock1 3-1/2 pound stewing chicken2 slices fresh ginger root, about 1/2 inch thick2 green onions, quarteredPlace the chicken in a stew pot and cover with water. Add the ginger andgreen onions. Bring the water to a boil and skim surface of scum and foam.Cover pot, reduce heat, and simmer chicken for about 2 hours. Strain broth.Use chicken in other recipes.

Chicken Velvet2 chicken breasts, boned and skinned1 1/2 cups cold chicken stock1 1/2 teaspoons oil2 tablespoons cornstarch3 egg whites, beaten slightly stiff4 cups oil for deep frying2 ounces pea pods (snow peas), strings removed1 tablespoon cornstarch, dissolved in 2 tablespoons water2 tablespoons (cooked) Virginia ham, minced1. Chop chicken very fine or grind in blender. Soak in 1/2 cup of coldstock.2. Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken.Mix well.3. Fold beaten egg whites into chicken mixture. Mix 1 tablespooncornstarch into chicken mixture, folding lightly.4. Heat oil and deep fry chicken mixture. Stir quickly with chopsticks inorder to separate. Remove to plate. Drain oil.5. Reheat 2 tablespoons of oil in wok. Over moderately high heat, stirfry pea pods 30 seconds. Remove and set aside.6. Reheat 2 tablespoons oil in wok. Add 1 cup stock. Season with 1/2teaspoon salt. Put in chicken. Bring to boil. Thicken with dissolvedcornstarch.7. Serve on platter. Trim with pea pods. Garnish with minced ham ontop.

Chicken Velvet2 chicken breasts, boned and skinned1 1/2 cups cold chicken stock1 1/2 teaspoons oil2 tablespoons cornstarch3 egg whites, beaten slightly stiff4 cups oil for deep frying2 ounces pea pods (snow peas), strings removed1 tablespoon cornstarch, dissolved in 2 tablespoons water2 tablespoons (cooked) Virginia ham, minced1. Chop chicken very fine or grind in blender. Soak in 1/2 cup of coldstock.2. Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken.Mix well.3. Fold beaten egg whites into chicken mixture. Mix 1 tablespooncornstarch into chicken mixture, folding lightly.4. Heat oil and deep fry chicken mixture. Stir quickly with chopsticks inorder to separate. Remove to plate. Drain oil.5. Reheat 2 tablespoons of oil in wok. Over moderately high heat, stirfry pea pods 30 seconds. Remove and set aside.6. Reheat 2 tablespoons oil in wok. Add 1 cup stock. Season with 1/2teaspoon salt. Put in chicken. Bring to boil. Thicken with dissolvedcornstarch.7. Serve on platter. Trim with pea pods. Garnish with minced ham ontop.

Crab Ragoon1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese).Amount based on how "cheesy" you prefer.1 can (6 ounces) crab meat, drained and flaked2 green onions including tops, thinly sliced1 clove garlic, minced2 teaspoons Worcestershire sauce1/2 teaspoon lite soy sauce1 package (48 count) won ton skinsvegetable spray coating1. Filling: In medium bowl, combine all ingredients except won ton skinsand spray coating; mix until well blended.2. To prevent won ton skins from drying out, prepare one or two rangoonat a time. Place 1 teaspoon filling in center of each won ton skin.Moisten edges with water; fold in half to form triangle, pressing edgesto seal. Pull bottom corners down and overlap slightly; moisten onecorner and press to seal. Lightly spray baking sheet with vegetablecoating.3. Arrange rangoon on sheet and lightly spray to coat. Bake in 425Fahrenheit degree oven for 12 to 15 minutes, or until golden brown.Serve hot with sweet-sour sauce or mustard sauce.

Crisp Skin Chicken1 chicken (2 1/2 lb)1 tblsp vinegar2 tblsp soy sauce2 tblsp honey1 tblsp sherry1 tsp molasses (treacle)2 tblsp all-purpose flour1 tsp saltpeanut oil for deep fryingPut the chicken in a large saucepan and add boiling water to comehalfway up the sides of the chicken. Cover tightly and simmer until justtender, about 45 minutes to 1 hour. Drain, rinse under cold water anddry with paper towels..Mix together the vinegar, soy sauce, honey, sherry and treacle(molasses). Brush this all over the chicken and then hang the chicken inan airy place to dry, for about 30 minutes. Brush with the remaining soysauce mixture again and hang for 20-30 minutes more. Mix the flour and salttogether and rub well into the chicken skin. Fry in deep hot peanut oiluntil golden and crisp. Drain well on absorbent paper towels.Chop the chicken into 8 pieces and serve warm with the following dips:Cinnamon Dip:1 tblsp ground cinnamon1/2 tsp ground ginger1/4 tsp freshly ground black pepper1/4 tsp saltMix together, place in a small saucepan and heat until very hot,stirring constantly.Pepper and Salt Dip:1 tblsp salt1/2 tblsp freshly ground black pepperMix together, place in a small saucepan and heat, stirring constantly,until the salt begins to brown.Hoi Sin SauceGuests dip the pieces of chicken into the dips which are servedseparately in small bowls.

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