lemon chicken
Lemon Chicken (China)
Chicken
4 whole chicken breasts
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
4 egg yolks, slightly beaten
3 cups vegetable oil
4 scallions, sliced
Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. Pound chicken breasts lightly with rolling pin or mallet. Combine cornstarch, salt and pepper in small bowl. Gradually blend in water and egg yolks.
Pour oil into wok. Heat over high heat until oil reaches 375 degrees F. Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. Fry breasts, two or three at a time, in hot oil until golden, about 5 minutes. Drain breasts on absorbent paper. Keep warm while cooking remaining chicken.
Cut each breast into three or four pieces and arrange on serving plate. Sprinkle with onions.
Lemon Sauce
1 1/2 cups water
1/2 cup lemon juice
3 1/2 tablespoons packed light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons instant chicken bouillon granules
1 teaspoon grated pared fresh ginger root
Combine all ingredients in saucepan. Stir until blended. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken.
Make 4 to 6 servings.
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chinese pot stickers
Chinese Pot Stickers
Meat Filling
1 1/2 pound ground pork
6 tablespoon soy sauce
6 scallions, minced
2 tablespoons dried shrimp, soaked and minced (optional)
3 tablespoons shrimp water (optional)
1 tablespoon sesame oil
2 tablespoons peanut oil
1/2 teaspoon grated fresh ginger
1 egg
1 to 2 cloves garlic, minced
1 to 1 1/2 pounds Chinese cabbage
2 teaspoons salt
Mix together well the pork, soy sauce, scallions, dried shrimp, shrimp water, sesame oil, peanut oil, ginger, egg and garlic. Set aside. Core cabbage and chop it finely. Cover cabbage with the salt and let sit for 1 hour. Press out the water and add the cabbage to the meat mixture. Set mixture aside until ready to assemble pot stickers.
Pastry
5 cups flour
2 cups water
Mix flour and water. Keep it rather soft for ease in handling. Let it rest for 10 minutes. Cut or pull off walnut-size balls and roll each one out to the size of a 3-inch circle. The edges of the dough should be thinner than the middle. Fill each round with approximately 1 teaspoon of meat filling. Pinch together in the shape of a half moon.
Cooking and Serving
Peanut oil
1/2 cup water
Vinegar
Chinese hot oil (chili oil)
Soy sauce
Fresh cilantro, chopped
Heat about 2 tablespoons of peanut oil in a skillet and stand the pot stickers up close together in the skillet with the seam side up. Saut? over medium heat for 2 to 3 minutes. Do not allow them to burn. Add 1/2 cup water, cover, and steam for 20 minutes. Serve immediately with vinegar, Chinese hot oil, soy sauce and cilantro.
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shrimp chow mein
Shrimp Chow Mein
1 pound fresh shelled shrimp
1/4 cup soy sauce
2 tablespoons cornstarch
2 chicken bouillon cubes
1 cup boiling water
3 tablespoons vegetable oil
1 small onion, chopped
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
1 (16 ounce) can bean sprouts, drained
1 (8 ounce) can water chestnuts, drained and sliced
6 to 8 ounces broccoli
1/4 cup slivered almonds
Thaw shrimp and halve large shrimp. Dissolve bouillon in boiling water, set aside. Mix soy sauce and cornstarch together and add to bouillon mixture. Set aside.
In a 12-inch skillet, heat 2 tablespoons oil until hot. Stir-fry shrimp 6 to 8 minutes. Remove shrimp and set aside.
Add remaining oil and stir-fry onion, mushroom and garlic for about 2 minutes. Remove and set aside.
Add bean sprouts and water chestnuts and stir-fry for 1 minute. Add shrimp and onion mixture. Simmer approximately 5 to 10 minutes.
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asian pasta salad
Asian Pasta Salad
Posted by Chefbuzzbuzz at recipegoldmine.com May 1, 2001
This can go along with the Asian Turkey Burgers.
8 ounces pasta
1 carrot, thinly sliced
2 cups broccoli
1/4 pound green beans, cut into small peace
1 red pepper, chopped
2 small zucchini, chopped
3 tablespoons sesame oil
1 teaspoon ground ginger
2 garlic cloves
3 tablespoons soy sauce
1 tablespoon rice vinegar
3 green onions, chopped
Sesame seeds
1 cup bean sprouts
You can add whatever veggies your family likes.
You can also serve this with some sliced grilled chicken.
Cook pasta in salted water for about 4 minutes. Add carrots, broccoli cook 2 minutes more. Add green beans bell pepper and zucchini. Cook 4 minutes more or until the veggies are tender but not mush. Drain and set aside.
Mix together in a small skillet sesame oil add ginger garlic cook 2 minutes remove from heat stir soy sauce rice vinegar and green onions. Pour over pasta. Place bean sprouts and sesame seeds over the pasta and serve.
This can be served hot or cold.
Allison ~ Mom to Justin & Max
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egg rolls
Egg Rolls (Chi Tan Chuan)
Serve these with two dipping sauces, one sweet and one hot.
1 pound ground pork
3 cups finely shredded green cabbage
1 (8 1/2 ounce) can bamboo shoots, drained and chopped
1/2 cup chopped mushrooms
4 scallions, sliced
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon five spice powder
1 teaspoon salt
1/2 teaspoon sugar
1 pound egg roll skins (16 to 18)
Vegetable oil
Sweet and Sour Sauce
Hot Mustard Sauce
Stir-fry pork in wok or 10-inch skillet until brown. Remove pork from wok; drain, reserving 2 tablespoons fat. Stir-fry cabbage, bamboo shoots, mushrooms and scallions in reserved fat. Mix soy sauce, cornstarch, five spice powder, salt and sugar; pour over vegetable mixture. Stir-fry 1 minute; cool.
Mix pork and vegetables. Cover egg roll skins with damp towel to prevent drying. Place 1/4 cup pork mixture on center of each egg roll skin. Fold one corner of egg roll skin over filling; overlap the two opposite corners. Moisten fourth corner with water; fold over to make into roll.
Heat 1 1/2 to 1 3/4 inches of oil to 360 degrees F. Fry 3 to 5 egg rolls at a time until golden brown, turning once, about 3 minutes; drain.
Serve hot with Sweet and Sour Sauce and Hot Mustard Sauce.
Makes 16 to 18 egg rolls.
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chinese lemon chicken
Chinese Lemon Chicken
Posted by liz at recipegoldmine.com May 26, 2001
Source: Cookin Dad - 01-04-2001 08:03 am
Please excuse the delay in posting this recipe. I figure that by now everyone should be back from Christmas vacation. At any rate, most of you know that my Chinese father-in-law is an excellent chef who taught me how to make a few dishes when he visited us a few months ago. My father-in-law actually cooked a few dishes with me in the kitchen, but for most of the dishes, including this one, he simply gave me some ingredients to use and I figured out the ratios. This dish, although seemingly very simple, proved most elusive! It took four tries before I finally came up with something good. The dish has a strong lemon flavor and is slightly sweet and tangy. Hope you enjoy it
P.S. Am now working on a Szechuan Chicken dish.
4 to 6 whole breast halves (skin included)
1 cup water
1/2 cup LOW SODIUM chicken broth
1/4 freshly squeezed lemon juice
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons ginger, finely grated (the finer the better)
1/2 teaspoon salt**
** I decided to use a little salt instead of soy sauce I originally had in recipe. The third time I made recipe, sauce was slightly darker than I wanted it to be.
Ingredients used to fry chicken
Cornstarch
Oil
Eggs
Mix sauce ingredients (everything except cornstarch, oil and eggs) at least several hours before making this dish to allow flavors to mix. I didn do this the first time I made this dish and it just doesn taste the same! Rub some salt (to taste - between 1/4 and 1/2 teaspoon.per breast) on the breasts so that the thicker meat on breasts will have a good flavor. If you don do this, you will have a tasty sauce and the meat on the surface of chicken will taste good, but inner part will be very bland. Last time I made this I also used a bit of garlic powder (can mix in with salt about 1/4 to 1/2 teaspoon total). Chicken should be salted with garlic and salt mixture AT LEAST 12 hours, preferably 24 hours in advance to allow maximum penetration of flavors.
Place a good amount of shortening or a combination of shortening and liquid vegetable oil in wok or deep fryer. Wait until you have breaded your chicken before heating shortening. Next, beat two eggs with about 1 1/2 cups water. After that, add about 2 tablespoon vegetable. oil to mixture and beat lightly. You are now ready to bread chicken breasts with cornstarch. Dip each breast in cornstarch making sure it is thoroughly covered. Lightly shake off excess cornstarch and dip in egg mixture. Allow breasts to drip excess liquid before re-dipping in cornstarch mixture. This time, you want a good coating, similar to that of crispy beef–solid coating , but not too thick. Set aside breaded breasts and heat oil. Oil should be heated to 360 degrees. You do not have to be exact, but oil should be GOOD AND HOT, but not so hot that the batter on chicken will have a burned off-flavor from excess temp. during frying cycle. Depending on the size of your fryer or wok, I would probably fry 2–definitely no more than 3 breasts at a time. To fry more than that would risk excess oil penetration because of a slowed oil temp. recovery. Fry breasts for about 12 minutes, or slightly longer if you are frying very large breasts. If you discover that breasts are browning too quickly during fry cycle, you can turn flame down after breasts have fried
for about six minutes. By that time, there should be a good crispy shell to protect chicken from oil penetration. Shortly after you have started frying chicken, heat up sauce and allow to simmer for a minute or so before adding about 1 1/2 tablespoons (approximation) cornstarch mixed with water. Once sauce thickens, add about 2 tablespoon hot oil and mix well. Remove sauce from fire and set aside.
When fried chicken breasts are done, allow them to set for about 2 minutes to ensure meat closest to bone is fully cooked.
Next chop each chicken breast into about 3-4 pieces and pour some of lemon sauce (to taste) over chicken. Remaining sauce can be used to dip fried chicken pieces.
Chicken can be served over white rice.
It gets late early out there. — Lawrence Peter Berra
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dragon shrimp with sweet and sour sauce
Dragon Shrimp with Sweet and Sour Sauce
When deep-fried, the jumbo shrimp rolled in chopped nuts look like small dragons.
Marinade
2 tablespoons soy sauce
1/4 cup rice wine
1 clove garlic, sliced
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1 teaspoon pepper
Batter
2 eggs
1 cup water
3/4 cup flour
1/4 cup cornstarch
1/2 cup sliced almonds
1/2 cup chopped cashews
Oil for deep frying
Sweet and Sour Sauce
1 cup pineapple juice
3/4 cup cider vinegar
3/4 cup granulated sugar
1 tablespoon soy sauce
2 teaspoons fresh ginger
2 tablespoons catsup
2 teaspoons sesame oil
1/4 cup water mixed with 3 tablespoons cornstarch
Peel and devein shrimp, leaving the "boots" on (the "boots" are the last joint of the tail shell with the two fins at the end).
Mix marinade in a bowl and add shrimp. Marinate for one hour.
Mix ingredients for batter, except nuts.
Heat oil for deep frying to about 325 degrees. Hold shrimp by the boots and dip in batter let excess run of, roll in nuts and deep fry until cooked through, three to four minutes. Drain on paper towels.
For sweet and sour sauce: Mix water and corn starch in small bowl. In a nonreactive saucepan bring remaining ingredients to a boil. Whisk in cornstarch/water mix (it will thicken instantly).
Serve with fried rice and stir fried vegetables.
Yields 4 servings.
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asian black bean sauce
Asian Black Bean Sauce
Posted by WingsFan91 at recipegoldmine.com 8/27/2001,11:37 am
2 tablespoons peanut oil
2 tablespoons fermented black beans, rinsed and drained
1 tablespoon garlic, minced
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 1/2 teaspoons cornstarch
Heat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add remaining ingredients and stir-fry about 1 minute or until sauce thickens.
There are no wise few. Every aristocracy that has ever existed has behaved, in all essential points, exactly like a small mob. — G. K. Chesterton
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almond float
Almond Float (Chinese)
This is sometimes served as a dessert in Chinese restaurants.
2 tablespoons unflavored gelatine
1 1/4 cups water, divided
3/4 cup granulated sugar
1 cup milk
1 tablespoon almond extract
1 (16 ounce) can peach slices
1 (15 ounce) can lychees
8 maraschino cherries, cut into halves
Soften gelatine in 1/4 cup of the water.
In a saucepan, bring remaining 1 cup water to a boil. Add softened gelatine and stir until gelatine is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch-square pan and chill until firm.
To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries. Cut almond gelatine into diamond shapes. Carefully put into fruit mixture.
Makes 8 servings.
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ginger beef
Ginger Beef
2 1/2 tablespoons white vinegar
2 teaspoons granulated sugar
1/2 teaspoon salt
4 ounces fresh ginger root, pared and cut into thin slices
1 pound beef tenderloin
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon soy sauce
3 tablespoons vegetable oil
1 large green bell pepper
6 scallions
1 red chile pepper, cut into thin slices (optional)
Combine vinegar, sugar and salt in small glass or plastic bowl. Stir until sugar dissolves. Mix in ginger. Let stand 20 to 30 minutes, stirring occasionally. Cut meat across the grain into thin slices about 1 1/2 inches long. Combine sherry, cornstarch and soy sauce in medium glass or plastic bowl. Mix in meat. Let stand 20 minutes, stirring occasionally.
Heat 2 tablespoons of the oil in wok over high heat. Add 1/3 of the meat, spreading slices out in wok so they do not overlap. Cook until meat is brown, 2 to 3 minutes on each side. Remove meat from pan. Repeat procedure twice with remaining meat.
Remove seeds from bell pepper. Cut bell pepper into 1-inch pieces. Cut onions into 1-inch pieces. Heat remaining 1 tablespoon oil in wok. Add pepper, onions and ginger mixture with marinade to wok. Stir fry until vegetables are crisp-tender, 2 to 3 minutes. Return meat to wok. Cook and stir until hot throughout. Garnish with chile slices, if desired.
Makes 4 servings.
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