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Garlic Chicken
From: Thomas P Collins [EMAIL PROTECTED]Date: Tue, 10 Aug 93 8:50:21 EDT
The following is adapted from a recipe which appeared in the Columbus
Dispatch a few years ago.
CHINESE GARLIC CHICKEN
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat
wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok
and stirfry about 30 seconds, until ginger and garlic are fragrant but not
brown. Return chicken to wok, restir sauce ingredients and add to wok.
Cook, stirring constantly, until mixture is well combined, hot and bubbly
and thickens slightly. Turn off heat and splash with about 1 tsp of dark
sesame oil. Serve over rice. Makes 4 servings.
- tom
-=-=-=-=-=-=-=-=--=-=-=-=-=-=Chinese Potato Salad
From: Tom Kreitzberg [EMAIL PROTECTED]Date: 19 Jul 1993 19:20:58 GMT
I believe this came from Jeff Smith's cooking show, _The Frugal Gourmet_. It's delicious! Chinese Potato Salad 5-6 medium potatoes (about 2 1/2 pounds) 4 slices bacon, well-cooked and crumbled 3/4 cup chopped bok choy 1 red pepper, diced 1/2 cup chopped green onion 1/4 cup chopped celantro Sauce 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and host mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill. -----------------------------------------------------------SWEET AND SOUR PRAWNS (SHRIMP) ================================= Ingredients: ------------ 1 lb fresh peeled prawns 2 tblsp tomato ketchup 1 tblsp sambal oelek (meshed hot chilies) pinch of MSG (monosodium glutamate) 1 tblsp sugar 1 1/2 rice wine 1 tblsp cornstarch stirred in 2 tblsp water 1 clove garlic 1 1/2 tblsp fresh ginger 3 oz scallions Marinade: --------- 1 egg white 3 tblsp cornstarch 1/2 tsp salt 3 tblsp water 5 tblsp oil Instructions: ------------- Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil. Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely. Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly. Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil. ----------------------------------------------------------------FRIED RICE ============= Ingredients: ------------ 2 lb cooked, cold rice 2 tblsp oil 2 eggs salt and black pepper Instructions: ------------- Season the rice well with salt and black pepper. Heat the oil and fry the rice gently over medium heat for about ten minutes, or until all fat has been absorbed. Beat the eggs until smooth and pour on to the rice in a thin stream, stirring all the time. Heat gently, stirring, until the egg is evenly distributed and set. Note: ----- This is the simplest form of fried rice, which, although very popular in the West, is not served in restaurant in China, and rarely in the home. ----------------------------------------------------------------ALMOND BISCUITS ================== Ingredients: ------------ 2 1/2 cups all-purpose flour 2 tsp baking powder 1/2 cup margarine or butter 1 cup granulated sugar 1 egg 1 tsp almond essence blanched almonds for decoration beat egg for glazing Instructions: ------------- 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 egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough. Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits. ---------------------------------------------------------------MIXED VEGETABLE SOUP ======================= Ingredients: ------------ 2 carrots 1 small turnip 3 oz bamboo shoots 4 oz white cabbage 3 tsp salt 2 large tomatoes 4 cups water (1 cup = 250 ml) 3 oz noodles 3 oz Chinese pickles (cha tsai) 2 scallions 3 oz pea sprouts 2 tblsp Vesop (this is a substitute for soy sauce) 1/2 tsp MSG (monosodium glutamate) pinch of pepper Instructions: ------------- Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with these vegetables. Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well. Add the water, mix well, then stir in the noodles. Simmer for 30 minutes. Slice the pickles; chop the scallions; add with pea sprouts to the pan and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes. -------------------------------------------------Chinese Scallion Cakes
From: Susan McIntosh [EMAIL PROTECTED] Date: Fri, 03 Sep 93 15:24:29 EDT I'm so glad to see that someone else likes these delish cakes! My SO thinks they're strange, but I love them. I'll make a large batch and freeze them uncooked with waxed paper in between; just thaw as many as you need and fry! Scallion Cakes copied without permission from _Chinese Cooking_ by Yan Kit Martin 1 1/4 C all-purpose flour (approx. 5 cups) 3/4 pint boiling water 1 or 2 Tbs cold water 1 or 2 tsp sesame oil 1 1/2 tsp salt 4 oz margarine or butter 12 oz chopped scallions (about 35) peanut or corn oil for frying Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water and knead to form a firm, but not hard, dough. Cover and let stand for 10 minutes. Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6 - 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers. Generously spread with 1/2 oz margarine all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions. With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6 inches across. Don't worry if the surface of the cake bursts while you're rolling (this *always* happens to me!). Repeat for each piece of dough. Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot.
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