Chinese Chicken
1 fryer, boiled, de-boned and cut
into bite-size pieces
1 can mushroom soup
2 cups chopped celery
1 small onion, grated
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup cashew nuts
1 (3 ounce) can Chinese noodles
1/2 cup grated Cheddar cheese
Preheat oven to 350 degrees F.
Reserve 1/2 can of noodles and 1/4 cup cheese. Mix all other ingredients together and pour into a casserole. Mix remaining noodles with cheese and sprinkle on top. Bake 30 to 40 minutes, until bubbly.
Serves 6.
Chinatown Chops
4 to 5 pork chops
2 tablespoons butter
1 can sliced mushrooms, drained
1 box fried Rice-a-Roni
2 cups hot water
1/4 teaspoon soy sauce
In a large skillet, brown pork chops 15 to 20 minutes and set aside. Brown fried Rice-a-Roni with 2 tablespoons butter. Stir in 2 cups hot water, mushrooms and contents of vegetable sauce envelope. Place chops on top of rice in a skillet. Sprinkle with soy sauce. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed.
Chicken with Mangoes
1 cup all-purpose flour
1 3/4 cups water
1/2 teaspoon salt
1/4 teaspoon baking powder
3 whole chicken breasts
1 (2 x 1-inch) piece fresh ginger root
8 scallions
1 (15 ounce) can mangoes
3 cups vegetable oil
3 tablespoons white vinegar
3 tablespoons dry sherry
4 teaspoons soy sauce
2 teaspoons granulated sugar
2 teaspoons cornstarch
2 teaspoons instant chicken bouillon granules
1 teaspoon sesame oil
Combine flour, 1 cup of the water, the salt and baking powder. Beat with whisk until blended. Let stand 15 minutes. Remove skin and bones from chicken and discard. Cut chicken into 1/4-inch wide strips. Mix strips into flour mixture.
Pare ginger and cut into wafer-thin slices. Cut onions into 1/2-inch pieces. Drain mangoes and cut into 1/2-inch wide strips. Heat vegetable oil in wok over high heat until it reaches 375 degrees F. Add chicken, one strip at a time, to hot oil (cook only 1/4 of the chicken at a time). Cook until golden, 3 to 5 minutes. Drain on absorbent paper. Repeat to cook remaining chicken.
Remove all but 1 tablespoon oil from wok. Reduce heat to medium. Add ginger to oil in wok. Stir fry until ginger is light brown, about 2 minutes. 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 simmer 3 minutes.
Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.
Makes 4 to 6 servings.
Chicken with Lychees (China)
3 whole chicken breasts
6 scallions
1 red bell pepper
1/4 cup cornstarch
3 tablespoons vegetable oil
1/2 cup tomato sauce
1/2 cup water
2 teaspoons instant chicken bouillon granules
1 teaspoon granulated sugar
1 teaspoon cornstarch
1 (11 ounce) can whole peeled lychees, drained
Vermicelli, cooked and drained
Cut chicken breasts in half. Remove and discard bones. Cut each breast half into six pieces. Cut onions into 1-inch pieces. Remove seeds from pepper; cut pepper into 1-inch cubes.
Measure 1/4 cup cornstarch into large bowl. Add chicken pieces and toss until well coated. Heat oil in wok over high heat. Add chicken. Stir fry until chicken is light brown, 5 to 8 minutes. Add onion and pepper to chicken. Stir fry 1 minute.
Combine tomato sauce, 1/4 cup of the water, the sugar and bouillon. Pour over chicken-vegetable mixture. Mix well. Stir in lychees. Cover, reduce heat to medium and cook until chicken is tender, about 5 minutes.
Combine remaining 1/4 cup water and the 1 teaspoon cornstarch. Stir into chicken mixture. Cook and stir until mixture boils and thickens.
Serve with vermicelli.
Chicken-Vegetable Stir Fry
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables: mushrooms, carrots,
celery, broccoli, scallions
1 clove garlic, minced
Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken. In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp. Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.
Serve over rice.
Chicken Stir Fry
1 tablespoon cornstarch
1/4 cup brown sugar
1/2 cup sherry
1/3 cup soy sauce
1 tablespoon vegetable oil
1 cup sliced onions
1 cup sliced mushrooms
3 ounces snow peas
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into strips
1 (12.5 ounce) can chunk white chicken,
drained, cut into strips
Blend together cornstarch, sugar, sherry and soy sauce. Over high heat stir fry vegetables in oil for 2 to 3 minutes. Stir in cornstarch mixture. Add chicken. Gently toss to heat and coat.
Chicken Chop Suey
1 cup sliced onion
1 cup sliced mushrooms
3/4 cup bias-sliced celery
1/2 cup sliced water chestnuts
1/2 cup chopped green pepper
2 tablespoons vegetable oil
2 cups cooked chicken, in strips
1 (16 ounce) can bean sprouts, drained
3/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon cornstarch
Stir vegetables in hot oil in wok for 3 minutes. Add chicken, bean sprouts and broth. Cook until heated through. Combine soy sauce and cornstarch. Add to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Serve over hot rice.
Serves 4 or 5.
Chinese Fried Buns
6 ounces sweet potatoes
10 ounces red bean paste
1 1/2 cups glutinous rice flour
1/3 cup all-purpose flour
2/3 cup sesame seeds
2 tablespoons granulated sugar
1/2 cup hot water
Peel the sweet potatoes and boil them till tender, then mash them.
Sift the glutinous rice flour and flour together then blend together with the sugar and mashed sweet potato. Knead the mixture well and sprinkle in the hot water. Knead the dough into small balls and then roll each ball into a flat round shape. Spoon some red bean paste into each as stuffing and shape into balls around the filling. Brush the balls with cold water, then coat thoroughly with sesame seeds. Deep fry on a low heat until the balls are golden and swollen. Drain and serve.