Spiced Chicken (China)
2 (3 pound) broiler-fryer chickens
Water
1 cup soy sauce
1 (2 x 1-inch) piece fresh ginger
root, pared and shredded
2 cloves garlic, crushed
4 1/2 teaspoons five spice powder
3 tablespoons dry sherry
3 tablespoons honey
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
3 cups vegetable oil
Remove giblets from chickens and reserve for another use. Rinses chickens and place in large stock pot or kettle. Add enough water to cover chickens, 1 cup soy sauce, the ginger, garlic and 4 teaspoons five-spice powder. Cover and cook over high heat until water boils. Reduce heat and simmer five minutes. Turn off heat. Allow chickens to stand in liquid until liquid cools to lukewarm.
Drain chicken. Cut chickens in half lengthwise through center of breast bone and along backbone. Drain chickens sand place, cut side down, on trays or baking pans.
Combine sherry, honey, 1 1/2 tablespoons soy sauce, the remaining 1/2 teaspoon five-spice powder and sesame oil in small bowl. Brush or rub all of the mixture over chickens. Let chickens stand 2 hours, brushing occasionally with soy mixture.
Heat the 3 cups oil in wok over high heat until it reaches 375 degrees F. Cook 1/2 of a chicken at a time in hot oil until brown, 2 to 3 minutes on each side. Drain on absorbent paper. Cut each half into serving-size pieces.
Serve Fried Salt and Pepper as a dip for chicken.
Fried Salt and Pepper
1/4 cup salt
1/2 teaspoon pepper
1 teaspoon five spice powder
Combine salt and pepper in skillet; cook over medium heat 2 minutes. Stir in five-spice powder. Cook 1 minute longer. Divide between small dishes.
Silver Paper Chicken
2 pounds de-boned chicken
3 tablespoons hoisin sauce
1/2 teaspoon five-spice
1/4 cup sesame oil
3 tablespoons peanut oil plus extra for frying
1 clove garlic
6 leaves cilantro
2 tablespoons flour
Cut chicken into bite-size pieces. Combine remaining ingredients and marinate chicken 2 hours. Wrap chicken in 4 x 4-inch foil squares. Deep fry for 7 minutes in 375 degrees F peanut oil.
Serves 4 to 6.
Shrimp with Lobster Sauce (Tou Shih Hsia Jen, Cantonese)
2 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon salted black beans, washed, drained and mashed
1 teaspoon finely chopped ginger root
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 pound raw shrimp, shelled and de-veined
2 scallions (with tops), chopped (tops reserved)
1/2 cup hot water
1 tablespoon cold water
1 tablespoon cornstarch
2 eggs, slightly beaten
Hot cooked rice
Mix garlic, soy sauce, beans, gingerroot, sugar and salt. Heat oil in 10-inch skillet until hot. Stir in shrimp, bean mixture and scallions. Cook and stir 1 minute. Stir in 1/2 cup water. Cover and cook until shrimp are pink, about 2 minutes.
Mix 1 tablespoon water and cornstarch; stir into shrimp mixture Cook and stir until thickened. Add eggs; cook and stir just until eggs are set. Sprinkle with reserved scallion tops; serve with rice.
Yields 4 servings.
Shrimp Omelets (China)
1 cup water
4 teaspoons cornstarch
1 teaspoon granulated sugar
2 teaspoons soy sauce
2 teaspoons instant chicken bouillon granules
8 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
8 fresh medium mushrooms
3 tablespoons vegetable oil
8 ounces bean sprouts
8 ounces fresh shrimp
4 scallions
1 stalk celery
2 scallions, thinly sliced
Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan. Cook over medium heat until mixture boils and thickens, about 5 minutes. Combine eggs, salt and pepper in medium bowl. Beat until frothy.
Finely chop mushrooms. Heat 1 tablespoon of the oil in small skillet. Cook mushrooms in the oil 1 minute. Stir mushrooms into egg mixture. Wash and drain sprouts. Remove shells and veins from shrimp. Finely chop shrimp, 4 of the onions and celery. Mix sprouts, shrimp, chopped onions and celery into egg mixture.
For EACH omelet, heat 1/2 tablespoon of the oil in large skillet or 7-inch omelet pan. Cook over medium heat until hot. Pour 1/2 cup egg mixture into oil. Cook until light brown, 2 to 3 minutes on each side. Stack omelets on serving plates. Pour warm soy sauce mixture over omelets. Garnish with sliced scallions.
Makes 8 omelets.
Shrimp Egg Rolls (Chun Gurn)
1/2 cup water
1 1/2 eggs
1/2 teaspoon salt
1/2 cup flour
1/4 teaspoon vegetable oil
1 tablespoon carrot, shredded
1 tablespoon celery, shredded
1 tablespoon scallions, diced
1 teaspoon salt
1 cup cooked, minced shrimp
Dash of pepper
2 teaspoons vegetable oil
1 teaspoon granulated sugar
Beat water, eggs and salt. Pour into flour. Grease a 7-inch skillet with the 1/4 teaspoon oil. Make pancakes by pouring egg mixture into skillet and cooking on one side only for 1 minute. Cool completely. In a saucepan of water, boil the carrot and celery for 4 minutes. Drain and cool. Add the scallions, salt, shrimp, pepper, oil and sugar. Mix well. Place 1 heaping tablespoon in the center of each pancake. Slightly beat 1 egg and use for sticking purposes when rolling. Chill Egg Rolls.
Fry at 360 degrees F in 2 inches of oil, about 15 minutes per side.
Penang Rice Noodles
Posted by swm56 at recipegoldmine.com 6/11/01 10:22:40 am
Serves 2 as a main course or 4 as an accompaniment.
8 ounces (225g) dried rice noodles (see below)
2 tablespoons peanut oil
1 large onion, thinly sliced
4 green onions, cut diagonally into 1-inch (2.5-cm) pieces
2 tablespoons coarsely chopped garlic
8 ounces Chinese greens such as bok
choy (see below) cut into 1-inch (2.5-cm) pieces
6 ounces (175 g) fresh Chinese yellowor green chives,
or fresh chives, cut into 1-inch (2.5-cm) pieces
1 tablespoon Shaoxing rice wine (see below) or dry sherry
2 tablespoons light soy (see below)
2 tablespoons vegetarian
oyster-flavored sauce (see below) or dark soy sauce (see below)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces (175 g) bean sprouts
2 teaspoons sesame oil
Soak the rice noodles in a bowl of warm water for 2 minutes. Then drain them in a colander or sieve. Heat a wok or large skillet over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the onion, green onions, garlic, Chinese greens, and Chinese chives. Stir-fry for 4 minutes. Then add the noodles, rice wine or sherry, light soy sauce, oyster sauce or dark soy sauce, salt and pepper and continue to stir-fry for 2 minutes. Add the bean sprouts and continue to cook for 2 minutes. Finally, drizzle in the sesame oil and give the mixture a good stir.
Serve at once.
Dried Rice Noodles are opaque white and come in a variety of shapes. One of the most common examples is rice-stick noodles, which are flat and about the length of a chopstick. They can also vary in thickness. Light soy sauce is light in color, but it is full of flavor and is the better one to use for cooking. It is saltier than darksoy sauce and is known in Chinese grocers as Superior Soy. Vegetarian oyster-flavored sauce can be bought in Chinese grocers and supermarkets. Despite its name, it does not have a fishy taste. It is full of rich flavor and is used in cooking and as a condiment, diluted with a little oil, for vegetables, poultry and meats.
Oyster Sauce
12 oysters, finely chopped
1 cup oyster liquid
3 tablespoons soy sauce
Mix oysters and oyster liquid in a saucepan. Bring to a boil, and simmer for 30 minutes. Strain through a fine sieve, then add soy sauce.
Hot Chinese Mustard
1/4 cup dry mustard
2 tablespoons cold water
Put dry mustard in cup or small bowl. Gradually add cold water, stirring until thoroughly mixed. Make only the amount needed at a time, for it dries on standing. Serve with egg rolls, sliced pork, shrimp or cubes of cheese and ham. Flat beer may be used in place of water.