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Cantonese Roast Duck
1 duck, about 5 pounds,fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish
1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry
with paper towels. Rub the entire surface of the duck, inside and out,
with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of
the duck. Add at least 2 inches of water to a large flameproof roasting
pan with a lid and put the pan on the stove. Place a large rack in the
roasting pan and bring the water to a boil. Choose an oval casserole large
enough to hold the duck and small enough to fit into the roasting pan.
Place the duck in the casserole and then put the casserole on the rack.
Cover and steam for 1 hour, checking the water level from time to time
and adding more boiling water if necessary. Save the duck broth to use in
soups or stir fry dishes. When done, remove the duck from the casserole
and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to
a boil. With a pastry brush, paint the hot glaze over the surface of the
duck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.
Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using a
cleaver, disjoint and cut the duck through the bone into bite size pieces.
Arrange the pieces on a serving platter, garnish with cilantro and serve.
Cantonese Meatballs
20 oz. Pineapple Chunks In Syrup
3 tablespoons Packed Brown Sugar
5 tablespoons Teriyaki Sauce, Divided
1 tablespoon Vinegar
1 tablespoon Catsup
1 lb. Ground Beef
2 tablesppons Instant Minced Onion
2 tablespoons Cornstarch
1/4 cup Water
Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons
teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2
tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown
meatballs in large skillet; drain off excess fat. Pour syrup mixture over
meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in
water; stir into skillet with pineapple. Cook and stir until sauce thickens
and pineapple is heated through
Cashew Chicken
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.
Chinese Fire Pot
1 lb Boneless beef sirloin, or beef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms, or Cultivated mushrooms
Lemon juice
2 pk Enoki mushrooms (3 1/2−oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts drained and sliced
8 oz Canned bamboo shoots drained and sliced
4 cn Chicken broth (13 3/4−oz cans)
Sweet−and−sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped (optional)
It is not necessary to use all ingredients listed here as long as you offer
an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.
Place beef, chicken and fish in freezer and chill until firm to touch but
not frozen. Slice beef and chicken in strips 1/4−inch thick and about 2
inches long. Cut fish into 3/4−inch cubes. Shell and devein shrimp. Chop
cabbage into bite−size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut
off and discard root portion of enoki mushrooms and separate clusters as much
as possible. Wash, trim ends and string pea pods. Clean green onions and cut
in halves lengthwise, including green portion. Cut into 2−inch lengths. Clean
spinach and discard thick stems. To serve, arrange beef, chicken, fish,
shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions,
spinach leaves, water chestnuts and bamboo shoots in individual rows on large
platters or serving plates. Bring broth to boil. Place heating unit under
Chinese hot pot and pour boiling broth into hot−pot bowl. Using Chinese wire
ladle and chopsticks or fondue forks, each person places whatever ingredients
are desired into hot broth to poach. When cooked (this will take only a few
moments), ingredients are then dipped into sweet−and−sour sauce, soy sauce or
hot mustard as desired, and eaten with noodles, adding cilantro, if desired.
Chinese Mustard
1/4 cup Boiling water
1/4 cup Dry English mustard
1/2 teaspoon Salt
2 teaspoons Salad oil
Stir boiling water into dry English mustard. Add salt and salad oil. For
yellower color, add a little turmeric.
Chinese Noodles in Peanut−Sesame Sauce
1 lb. Chinese−style noodles (or any spaghetti/fettuccini−type pasta)
2 Tbsp. dark sesame oil
DRESSING:
6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
2−3 Tbsp. hot pepper oil (or amount to your own liking)
1/2 cup hot water
Homemade hot pepper oil:
1/4 cup hot red pepper flakes
1 cup oil
Combine hot red pepper flakes and oil in a saucepan over medium heat.
Bring to boil, and turn off heat immediately. Let cool. Strain in small glass
container that can be sealed. Refrigerate.
GARNISH: (all are optional, depending on your taste)
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced
1. Cook noodles in a large pot of boiling water over medium heat. Cook
until barely tender and still firm.
2. Drain immediately and rinse with cold water until cold. Drain well and
toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
3. FOR DRESSING: combine all ingredients except hot water in a blender
and blend until smooth.
4. Thin with hot water to consistency of whipping cream.
5. For garnish, peel flesh of carrot in short shavings about 4" long.
6. Place in ice water for 30 minutes to curl.
7. Just before serving, toss noodles with sauce. Garnish with cucumber,
peanuts, green onion, and carrot curls. Serve cold or at room
temperature
Chinese Potato Salad
5−6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well−cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped cilantro
Sauce
1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1−2 tsp sesame oil
1/8−1/4 tsp hot mustard powder
1/8 tsp salt
Boil the potatoes until cooked but still firm. Cut into potato
salad−sized chunks. Mix the ingredients for the sauce together,
using more or less sesame oil and hot mustard according to taste
(the more the better, up to a point...). Put all solid ingredients
together in a large bowl, then add the sauce. Mix and serve.
Chicken Chow Mein
12 ounces noodles
8 ounces skinless, boneless chicken breasts
3 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon dark sesame oil
4 tablespoons vegetable oil
2 garlic cloves, finely chopped
2 ounces snow peas, ends removed
4 ounces bean sprouts
2 ounces ham, finely shredded
4 scallions, finely chopped
saIt and freshly ground black pepper
1. Cook the noodles in a saucepan of boiling water until tender. Drain, rinse
under cold water, and drain well.
2. Slice the chicken into fine, 2−inch shreds. Place in a bowl. Add 2
teaspoons of the soy sauce, the rice wine or sherry and sesame oil.
3. Heat half the vegetable oil in a wok or large frying pan over a high heat.
When the oil starts smoking, add the chicken mixture. Stir−fry for about 2
minutes, then transfer the chicken to a plate, and keep it hot.
4. Wipe the wok clean, and heat the remaining oil. Stir in the garlic, snow
peas, bean sprouts and ham, stir− fry for another minute or so, and add
the noodles.
5. Continue to stir−fry until the noodles are heated through. Add the
remaining soy sauce to taste, and season with salt and pepper. Return
the chicken and any juices to the noodle mixture, add the scallions, and
give the mixture a final stir. Serve at once.
Chicken Corn Soup
2 pints chicken stock
8 oz can creamed sweetcorn
1/2 teaspoon salt
pinch of MSG
2 tbpns cornflour mix with 4 tbspns of cold water
2 spring onions, finely chopped
2 egg whites
2 tbpns milk
2 oz chopped ham
1. Put the stock in a pan and bring to a boil. Add the creamed corn, salt,
MSG, and the cornflour blended with the water. Stir until the soup
thickens and comes back to the boil. Sprinkle on the spring onions,
then turn off the heat.
2. Beat egg whites and milk. Pour into the soup in a thin stream. While
wisking constantly.
3. Sprinkle chopped ham over soup. Serve.
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 piece fresh ginger root (2x1 inches)
8 green onions
1 can (15 ounces) mangoes
3 cups vegetable oil
3 tablespoons white vinegar
3 tablespoons dry sherry
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons corn−starch
2 teaspoons instant chicken bouillon granules
1 teaspoon sesame oil
1. Combine flour, 1 cup of the water, the salt and baking powder in a medium
size bowl. Beat with whisk until blended. Let stand 15 minutes.
2. Cut skinless and boneless chicken into 1/4 inch wide strips. Mix them into
flour mixture.
3. Cut ginger into wafer−thin slices. Cut onions into 1/2 inch pieces. Drain
mangoes and cut into 1/2 inch wide strips.
4. Heat vegetable oil in wok over high heat until it reaches 375F. Add chicken
one strip at a time. Cook until golden, about 3 to 5 minutes.
5. Leave about 1 tablespoon oil in the wok. Reduce heat to medium. Add ginger
to oil in wok. Stir−fry until ginger is light brown.
6. 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.
7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes.
Serve immediately.
Chicken Stock
1 3−1/2 pound stewing chicken
2 slices fresh ginger root, about 1/2 inch thick
2 green onions, quartered
Place the chicken in a stew pot and cover with water. Add the ginger and
green onions. Bring the water to a boil and skim surface of scum and foam.
Cover pot, reduce heat, and simmer chicken for about 2 hours. Strain broth.
Use chicken in other recipes.
Chicken Velvet
2 chicken breasts, boned and skinned
1 1/2 cups cold chicken stock
1 1/2 teaspoons oil
2 tablespoons cornstarch
3 egg whites, beaten slightly stiff
4 cups oil for deep frying
2 ounces pea pods (snow peas), strings removed
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 tablespoons (cooked) Virginia ham, minced
1. Chop chicken very fine or grind in blender. Soak in 1/2 cup of cold
stock.
2. Add 1 teaspoon of salt and 1 tablespoon of cornstarch to chicken.
Mix well.
3. Fold beaten egg whites into chicken mixture. Mix 1 tablespoon
cornstarch into chicken mixture, folding lightly.
4. Heat oil and deep fry chicken mixture. Stir quickly with chopsticks in
order to separate. Remove to plate. Drain oil.
5. Reheat 2 tablespoons of oil in wok. Over moderately high heat, stir
fry pea pods 30 seconds. Remove and set aside.
6. Reheat 2 tablespoons oil in wok. Add 1 cup stock. Season with 1/2
teaspoon salt. Put in chicken. Bring to boil. Thicken with dissolved
cornstarch.
7. Serve on platter. Trim with pea pods. Garnish with minced ham on
top.
Crab Ragoon
1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese).
Amount based on how "cheesy" you prefer.
1 can (6 ounces) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package (48 count) won ton skins
vegetable spray coating
1. Filling: In medium bowl, combine all ingredients except won ton skins
and spray coating; mix until well blended.
2. To prevent won ton skins from drying out, prepare one or two rangoon
at a time. Place 1 teaspoon filling in center of each won ton skin.
Moisten edges with water; fold in half to form triangle, pressing edges
to seal. Pull bottom corners down and overlap slightly; moisten one
corner and press to seal. Lightly spray baking sheet with vegetable
coating.
3. Arrange rangoon on sheet and lightly spray to coat. Bake in 425
Fahrenheit degree oven for 12 to 15 minutes, or until golden brown.
Serve hot with sweet−sour sauce or mustard sauce.
Crisp Skin Chicken
1 chicken (2 1/2 lb)
1 tblsp vinegar
2 tblsp soy sauce
2 tblsp honey
1 tblsp sherry
1 tsp molasses (treacle)
2 tblsp all−purpose flour
1 tsp salt
peanut oil for deep frying
Put the chicken in a large saucepan and add boiling water to come
halfway up the sides of the chicken. Cover tightly and simmer until just
tender, about 45 minutes to 1 hour. Drain, rinse under cold water and
dry with paper towels..
Mix together the vinegar, soy sauce, honey, sherry and treacle
(molasses). Brush this all over the chicken and then hang the chicken in
an airy place to dry, for about 30 minutes. Brush with the remaining soy
sauce mixture again and hang for 20−30 minutes more. Mix the flour and salt
together and rub well into the chicken skin. Fry in deep hot peanut oil
until golden and crisp. Drain well on absorbent paper towels.
Chop the chicken into 8 pieces and serve warm with the following dips:
Cinnamon Dip:
1 tblsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
1/4 tsp salt
Mix together, place in a small saucepan and heat until very hot,
stirring constantly.
Pepper and Salt Dip:
1 tblsp salt
1/2 tblsp freshly ground black pepper
Mix together, place in a small saucepan and heat, stirring constantly,
until the salt begins to brown.
Hoi Sin Sauce Guests dip the pieces of chicken into the dips which are served
separately in small bowls.
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