A Taste of China ( G )

Just 4 u

Garlic Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir−fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.

General Tsao's Chicken

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until
sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are
coated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep−fry at 350 degrees until
crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions
and peppers and stir−fry briefly. Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.

Gingered Chicken Wings

8 chicken wings
4 tablespoons soy sauce
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons grated fresh ginger
2 tablespoons tomato ketchup
1 tablespoon oil
1. Cut wings apart at joint.
2. Mix the remaining ingredients together and marinate the chicken in this
mixture, covered in the fridge, for 6−8 hours or overnight.
3. Grill for about 15 minutes or until cooked through, brushing frequently
with marinade and turning twice.

Gingered Fruit

15 oz canned pineapple pieces
11 oz canned lychees
1 tblsp chopped glace cherries
2 tblsp chopped crystallized ginger
1 cup flaked toasted almonds
1. Drain the syrup from the canned fruits.
2. Lightly combine the pineapple, lychees, glace cherries and ginger in a
serving bowl. Chill well.
3. Sprinkle the almonds on top and serve immediately.

Ginger Tea

2 Thin slices of fresh ginger
1 cup Boiling water
Sugar to taste
A refreshing addition to any Chinese dinner.
Steep fresh ginger slices in boiling hot water for 10
minutes. Add approximately one teaspoon of sugar per
cup of water.

Green Onion Cakes

3 1/3 cups flour
1 1/4 cups boiling water
1/4 cup solid vegetable shortening or cooking oil
2 teaspoons sesame oil
1 cup chopped green onions
2 teaspoons salt
1/2 teaspoon white pepper
Cooking oil
Dipping Sauce:
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons chopped green onion
1 teaspoon minced garlic
1 teaspoon chili sauce
1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
2. Combine dipping sauce ingredients in a bowl.
3. On a lightly floured board, roll dough into a cylinder; cut into 12 equal
portions.
4. Make each cake: Roll a portion of dough into an 8−inch circle about 1/8
inch thick; keep remaining dough covered to prevent drying. Brush with a
thin film of shortening. Sprinkle with a small portion of sesame oil, green
onions, salt, and pepper. Roll dough into a cylinder and coil dough into a
round patty; tuck end of dough underneath. Roll again to make an 8−inch
circle about 1/8 inch thick.
Cooking:
1. Place a wide frying pan over medium heat until hot. Add 2 tablespoons
cooking oil, swirling to coat sides. Add cake and cook, turning once, until
golden brown, 2 to 3 minutes on each side. Remove and drain on paper
towels. Repeat with remaining cakes, adding more cooking oil as needed.
2. Cut cakes into wedges. Serve hot with dipping sauce.