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Chicken in Spicy Black Bean Sauce
12 ounces chicken breast - cut in 1/4" strips
2/3 cup chicken stock 1 tablespoon sesame oil 1 teaspoon sesame oil 1 tablespoon peanut oil 1 teaspoon peanut oil 4 green onions - sliced 6 ounces mushroom - sliced 8 ounces broccoli florets 1/4 cup black beans, cooked 2 teaspoons cornstarch 1 teaspoon water 2/3 cup dry sherry 2 tablespoons soy sauce 1 teaspoon light brown sugar 1 garlic clove - minced 2 teaspoons fresh ginger root - grated 1 red chiles - thinly sliced For the Marinade In a shallow bowl, combine sherry, soy sauce, brown sugar, garlic, ginger, and chiles; stir well. Stir in chicken, cover and refrigerate at least 1 hour. Lift from bowl with a slotted spoon; measure marinade and add enough stock to make 1 1/4 cups. Set aside. Assembly In a wok or large frying pan, heat sesame and peanut oil over high heat. Add chicken and stir fry until browned (4 minutes). Add green onions, mushrooms, broccoli, and black beans; stir fry until broccoli is tender-crisp (5 minutes). In a small cup, mix cornstarch and water together. Add cornstarch mixture to stock-marinade mixture. Pour into pan and cook, stirring constantly, until sauce is thickened. .
*********************************************************** Beef Chow Fun
1/2 pound Beef flank steak
1 Egg white 1 tablespoon Cornstarch 1 pinch Salt 2 cups Peanut oil -- for deep-frying 1 tablespoon Fermented black beans (dow see) -- see * Note 1 tablespoon Dry sherry 3/4 pound Fresh fun (fresh rice noodles) -- see * Note 1/2 tablespoon Dark soy sauce 1 cup Fresh bean sprouts 4 Scallions -- chopped * Note: Can be found in Chinese or Oriental markets. Slice beef thinly across the grain and place in a small bowl. Add the egg white, cornstarch and salt. Mix together until smooth and all is coated. Marinate for 15 minutes. Heat the oil in a wok to 300 degrees. Add the beef and deep-fry for 30 seconds. This is not really deep-frying, but rather light frying, what the Chinese call "velveting." Remove beef with a strainer and allow to drain. Remove all but 2 tablespoons of oil from wok. Rinse and drain the black beans. In a small bowl mash together the black beans and sherry into a paste. Cut the fresh fun into 1/2-inch-wide strips. Heat wok and 2 tablespoons of oil again until very hot. Add fresh fun, black bean paste, dark soy sauce and the reserved beef. Stir-fry for 20 seconds. Add the bean sprouts and scallions and quickly stir-fry for 30 seconds to 45 seconds more until the dish is colored a light brown and all is hot. Serve immediately. This recipe serves 4 to 6. . *** ******************************************************* Mongolian Fire Pot Beef Fillet
3 cups beef broth
6 slices fresh ginger 3 pieces star anise 3 cloves garlic 2 hot dried chili peppers -- (up to 3) 1 tablespoon dark soy sauce 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 pounds fillet of beef 2 carrots -- thinly sliced 3 ribs celery -- thinly sliced 1/2 cup green scallions -- thinly sliced hot chili paste coarse salt sesame oil soy sauce Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes. Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes. When the beef has reached medium rare, 135F on a temperature probe, remove the beef to a platter and cool slightly before serving sliced. While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments. .
*************************** Shrimp With Oyster Sauce
peanut oil sesame oil
2 cloves garlic -- sliced 1 1 1/2" pc ginger -- cut into slivers 1 1/2 pounds shrimp -- peeled, deveined,-- tails removed 1 cup green onions -- sliced, (1"-2"-- pieces) 1/2 pound ground pork 2 tablespoons oyster sauce 1 tablespoon cornstarch -- dissolved in water 1/4 cup black beans -- (Chinese) 3 tablespoons rice wine Heat peanut oil in wok. Sauté garlic and ginger with a pinch of salt. Add ground pork. Sauté until just cooked. Remove contents except for oil. Discard garlic slices if desired. Add more oil if necessary and stir fry shrimp 3-4 minutes. Add green onions. Rinse black beans in water. Place in a small dish with rice wine and mash lightly. Add to wok along with reserved pork mixture. Add oyster sauce, then cornstarch mixture. Stir until slightly thickened. Add splash or 2 of sesame oil. Toss and serve .
************************************** Chicken In Hoisin Sauce
2 large whole chicken breasts
2 1/2 tsp. cornstarch 2 1/2 tsp. dry white wine (sherry) 2 1/2 tsp. soy sauce 3 Tbsp. vegetable oil 1 medium pepper, seeded and cut in 1/2 inch sq. 6 water chestnuts, cut in 1/4 inch cubes 1/4 lb. fresh mushrooms, cut in 1/4 inch cubes 5 tsp. hoisin sauce 3 Tbsp. roasted cashews or almonds 1/2 tsp. salt Debone chicken, remove skin and cut in 1/2 inch squares. Marinate chicken in wine, soy sauce and corn- starch. Place oil, green pepper, water chestnuts, mushrooms, hoisin sauce and nuts within easy reach. To Cook: Heat frying pan (or wok) over high heat 30 seconds. Pour in 2 1/2 teaspoons cooking oil; coat pan and heat 30 seconds. Turn heat to moderate. Immediately add green peppers, water chestnuts, mushrooms and salt. Stir-fry briskly, 2 to 3 minutes. Scoop out vegetables; drain oil and set aside. Pour more oil in to pan; heat to almost smoking point and drop in marinated chicken. Stir-fry 2 to 3 minutes until chicken turns white and firm. Add hoisin sauce; stir well with chicken. Add the reserved vegetables and cook 1 minute longer. When you are just about to serve, turn on stove again; drop in cashew and nuts and stir to heat them through. Do not cook as it will become soaky. Serve immediately. .
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Peking Shrimp
1 lb. cleaned and deveined shrimp large shrimp,cut into pieces
1 Tbsp. crystallized ginger 2 cloves garlic 2 Tbsp. soy sauce 1 Tbsp. chicken broth 2 Tbsp. peanut oil 1 Tbsp. cornstarch 1 egg 1/4 tsp. salt 1 can water chestnuts 1 tsp. red pepper Salt shrimp with 1/4 teaspoon salt; store in refrigera- tor. Mix soy sauce, chicken broth, ginger, peanut oil and sliced garlic over heat in a frying pan. Bring to boil and take off heat. Make a paste of the egg and cornstarch. Mix the paste with the cold shrimp. Reheat mixture in frying pan. Stir in shrimp and paste mixture. Stir-fry for two minutes. Remove shrimp from frying pan. Add one tablespoon soy sauce and 1 tablespoon chicken broth to pan. Add red pepper. Heat mixture. Add the shrimp and water chestnuts (sliced) to the mixture. Heat. Serve over hot rice. Serves 2 to 4. Very hot and spicy! ***************************************************************************
Simplified Winter Melon Soup (Doong Gwah Ton)
10 Oz Chicken thighs
1/2 Lb Winter melon or watermelon 7 C Water 6 Fresh water chestnuts, peel And slice 1/2 C Sliced mushrooms, canned 1/2 Ts Chicken base (or 1/2 chicken Bouillon cube) -----MARINADE----- 1 T Salt 1/2 Ts Sugar 1/2 Ts Thin soy sauce 1 T Cornstarch 1. Remove the meat from the chicken thighs; save the bones for soup. Dice the chicken into small cubes (approximately 1/2"). 2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. 3. Remove skin and dice melon (1/2" cubes). 4. Measure the water into a large pot, add the chicken bones and boil for25 minutes. 5. Remove bones from pot, add the chicken and the diced winter melon, cover and cook over medium heat for 10 minutes. 6. Now, add diced water chestnuts, sliced mushrooms and the chicken base or bouillon cube. 7. Bring to a boil, and serve. .
*********************************************** Vietnamese Five Spice Chicken
-----FOR SPICED SHERRY----- 1/3 C Five spice powder 1 C Sherry -----FOR FIVE SPICE CHICKEN----- 1 Oz Garlic -- minced 1 Oz Onion -- minced 4 Ts Spiced wine 1/2 Ts Salt 1/2 Ts Ground cloves 1 T Sugar 1/4 Ts MSG 5 Tb Thin soy sauce 2 Tb Thick soy 1/2 Ts Pepper 1 Tb Oil 1 T Sesame oil 1 Chicken -----FOR LEMON SAUCE----- 1 T Fresh lemon juice 1 T Vinegar 1 T Sugar 1/4 Ts Pepper 1. Wash and dry chicken 2. Combine garlic, onion, 2 t spiced sherry, salt, cloves, MSG, 1 T thin soy, and 1 t thick soy. Rub inside chicken. 3. Place the chicken in a bowl and pour the remaining sherry and soy over the chicken. 4. Marinade for 2hours, basting every 20 minutes. 5. Heat oven to 400F. 6. Place the chicken on a roasting pan grid and bake for 10 minutes, brush with marinade, reduce the temperature to 350F bake for 45 more minutes, basting every 15 minutes. 7. Combine oils, and brush on chicken. 8. Cook another 20 minutes or until chicken is done. Serve with lemon sauce and a green salad. Lemon sauce: Combine ingredients and mix well. Ladle mixture into individual bowls. Ruou Ngu Vi Huong (spiced Sherry) This condiment is the secret to Five Spice Chicken. To make this combine, 1/3 Cup five spice powder, and 1 Cup sherry. Mix well and store in a sterilized jar. ***********************************************************************
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