World Recipes

Szechuan Orange Chicken Wings

Posted by Olga at recipegoldmine.com 6/5/02 6:42:49 am

This is a great recipe for those who love Szechuan orange chicken. It is easier than the stir fried version done with the chicken meat. You can serve it with rice for a main course, but I like to serve it as finger food as an appetizer.

2 pounds chicken wings

Marinade
3 cloves garlic, minced
4 teaspoons minced ginger root
4 teaspoons minced ginger root
3 green onions, minced
1/3 cup Hoisin sauce
1 tablespoon hot Chinese chili paste
2 tablespoons frozen orange juice concentrate
2 tablespoons grated orange peel
3 tablespoons soy sauce
3 tablespoons honey
1/2 teaspoon oriental sesame oil

Cut off the wings tips and reserve for making stock. Cut the remaining wing in half.

Combine all the ingredients for the marinade. Add the wings to the marinade, place in a clean plastic bag, tie securely and marinate for a few hours in the refrigerator, turning the bag occasionally to make sure the wings are well coated.

Preheat the oven to 400 degrees F. Line a baking dish with parchment paper. Arrange the wings in a single layer. Bake for 20 minutes, brush with the marinade, turn wings, brush other side and bake 15 minutes longer.

Serve hot or at room temperature.

Sweet and Sour Sauce

Posted by swm56 at recipegoldmine.com 6/11/01 11:21:27 am

4 tablespoons vinegar
4 tablespoons catsup
4 tablespoons granulated sugar
5 tablespoons cold water
5 tablespoons pineapple juice
3 teaspoons cornstarch
1 teaspoon salt
1 teaspoon toasted sesame oil

Mix all together and heat until thickened. Use right away or chill for later use.

Sweet and Sour Plum Sauce

Posted by WingsFan91 at recipegoldmine.com June 11, 2001

1 1/2 tablespoons sour plum
1 1/2 tablespoons granulated sugar
1 tablespoon ketchup
4 tablespoons water
1 teaspoon cornstarch

Bring all ingredients to a boil.

Stir-Fried Beef with Oyster Sauce

Posted by swm56 at recipegoldmine.com 6/11/01 9:44:16 am

Source: Recipe courtesy of Ken Hom

1 pound lean beef steak
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons cornstarch
3 tablespoons peanut oil
3 tablespoons oyster sauce
1 1/2 tablespoons finely chopped scallions, to garnish

Cut the beef into slices 2 inches long and 1/4 inch thick, cutting against the grain of the meat. Put them into a bowl. Mix in the soy sauce, sesame oil, rice wine or sherry, and cornstarch. Let the meat marinate for 20 minutes.

Heat a wok until it is very hot, then add the peanut oil. When it is very hot and slightly smoking, add the beef slices and stir-fry for 5 minutes or until lightly browned.

Remove the meat from the wok and drain well in a colander set over a bowl. Discard the drained oil. Wipe the wok clean and reheat it over a high heat. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, garnish with the scallions, and serve immediately.

Steamed Cantonese-Style Fish

Posted by swm56 at recipegoldmine.com 6/11/01 9:39:48 am

Source: Recipe courtesy of Ken Hom

1 pound firm white fish fillets, such as cod or sole,
    skinned, or a whole fish such as sole or turbot
1 teaspoon coarse sea salt or plain salt
1 1/2 tablespoons finely shredded fresh ginger
3 tablespoons finely shredded scallions
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon peanut oil
2 teaspoons sesame oil
Cilantro sprigs, to garnish

Pat the fish dry with paper towels and evenly rub with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and scatter the ginger evenly over the top.

Set up a steamer or put a rack into a wok or deep pan. Fill it with 2 inches of water and bring to a boil over a high heat. Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or fillets such as sea bass, will take 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist.

Remove the plate of cooked fish and our off any liquid that may have accumulated. Scatter the scallions on the fish, then drizzle with the light and dark soy sauces. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish. Garnish with cilantro and serve at once.

Spicy Chicken with Peanuts

Posted by swm56 at recipegoldmine.com 6/11/01 9:35:23 am

Source: Recipe courtesy of Great Food-Ken Hom

3 tablespoons peanut oil
3 dried red chiles, split lengthwise in half
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup roasted peanuts

Sauce
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oil

Heat a wok over a high heat. Add the oil and chilies and stir-fry for a few seconds (you may remove the chiles when they turn black or leave them in). Next add the chicken and peanuts, and stir-fry for 1 minute. Remove the chicken, peanuts and chilies from the wok and drain in a colander. Put all the sauce ingredients except the sesame oil into the wok. Bring to a boil and then turn the heat down. Return the chicken, peanuts, and chiles to the wok and cook for about 3-4 minutes in the sauce, mixing well. Finally, add the sesame oil. Give the mixture a good stir and remove the chiles, if you prefer; serve immediately.

Singapore Noodles

Posted by swm56 at recipegoldmine.com 6/11/01 9:37:41 am

Source: Recipe courtesy of Ken Hom-Great Food

8 ounces thin dried rice noodles
2 eggs, beaten
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons peanut oil
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon finely chopped fresh ginger
6 fresh red or green chiles, seeded and finely shredded
6 fresh or canned water chestnuts, peeled if fresh, sliced
2 ounces Chinese black mushrooms, soaked, stems removed,
    and finely shredded
1/4 pound Chinese barbecue pork or cooked ham, finely shredded
3 scallions, finely shredded
4 ounces cooked small shrimp, shelled
1 1/2 cups small, sweet frozen peas, thawed
Cilantro leaves, to garnish

Curry Sauce
2 tablespoons light soy sauce
3 tablespoons Indian Madras curry paste or powder
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup canned coconut milk
3/4 cup good quality read-made chicken stock

Soak the rice noodles in a bowl of warm water for 25 minutes, then drain them in a colander or sieve.

In a small bowl, combine the eggs with the sesame oil, salt, and pepper and set aside.

Heat a wok over a high heat, then add the peanut oil. When it is very hot and slightly smoking, add the garlic, ginger, and chiles and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork or ham, and scallions and stir-fry for 1 minute. Then add the rice noodles, shrimp, and peas and stir-fry for another 2 minutes. Add all the sauce ingredients and cook over a high heat for 5 minutes or until most of the liquid has evaporated. Now pour the egg mixture over the noodles and stir-fry constantly until the egg has set. Turn the noodles on to a large platter, garnish with cilantro leaves and serve immediately.

Shrimp Fried Rice

Posted by bettyboop50 at recipegoldmine.com May 10, 2001

8 ounces shrimp (peeled, deveined and no tails)
2 cloves garlic (thinly sliced)
4 green onions (sliced)
3 eggs (beaten)
4 cups cooked rice
2 tablespoons olive oil
2 tablespoons soy sauce

In a wok, heat 1 tablespoon oil till hot, add garlic and fry till brown, take out and discard. Add shrimp to oil and stir fry till COOKED THROUGH (2 to 3 minutes). Remove shrimp and set aside. Add other tablespoon of oil to wok and scramble eggs set aside. Add rice to wok and stir fry until hot and dry, add soy sauce and stir until rice is even brown in color. Add shrimp and eggs and stir fry 2 minutes. Add green onions and stir fry another 2 to 3 minutes or until onions are good and hot.

Serve immediately.