A Taste of China ( H )

Just 4 u

Ham and Chicken Rolls

2 Whole Chicken Breasts (skinless, boneless)
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Five Spice Powder
1/8 Teaspoon Garlic Powder
4 Slices of Ham (about 1 ounce each)
1 Egg Beaten
2 Tablespoons Milk
1/4 Cup All−purpose Flour
4 springroll or egg roll wrappers
3 cups vegetable Oil
1. Cut breasts in half, Remove Bones if necessary, Pound breast till very
thin using a mallet or rolling pin.
2. Combine spices (Salt, Pepper, Five−Spice Powder, Garlic Powder) sprinkle
1/4 teaspoon evenly over each flattened chicken breast.
3. Tightly roll up each ham piece and place in the center of each chicken
piece. Roll the chicken piece around the ham, tucking in the ends of
the chicken about it.
4. Combine egg and milk in a shallow dish. Coat each lightly with flour
then dip into the egg−milk mixture. Place each piece diagonally into a
spring roll wrapper. Roll it up securely folding the ends. Brush the end
corner with egg mixture and a pinch to seal.
5. Heat oil in the wok over high heat until it reaches 375 degrees F.
Fry 3 to 4 rolls at a time in the hot oil until golden and the chicken
is completely cooked (about 5 minutes). Drain on absorbent paper.
6. Cool slightly. and cut into 1−inch slices serve on a bed of shredded
lettuce or bock choy.

Hoisin Beef & Scallion Rolls

1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger −−chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions
In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and
some pepper. Add the beef and marinate overnight in the refrigerator,
turning once. Heat the broiler. Pat the marinated meat dry and broil
the steak, about 4 inches from the heat, until rare, 5 to 6 minutes
per side. Cool completely and then slice very think on the bias, across
the grain of the meat. Trim the slices to form approximately 2 x 4 inch
strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay
a small bundle of scallion julienne at one end and roll up securely.
Arrange on trays, seam side down, cover tightly with plastic wrap
(make sure the plastic is in close contact with the beef),
and refrigerate until time to serve.

Hot−Fried Crispy Shredded Beef

4 eggs
1/2 teaspoon salt
4 oz. corn starch
1 lb. topside of beef, cut into matchstick strips
2 cups vegetable oil
3 medium carrots, scraped and cut into matchstick strips
2 spring onions, cut into 1 inch sections
2 dry red chilies, shredded
3 garlic cloves, crushed
6 teaspoons sugar
2 tablespoons soy sauce
4 tablespoons wine vinegar
Mix together the eggs, salt and cornflour and toss the beef in
this until well coated. Heat the oil in a wok to 350 degree F, or
until a cube of bread browns in 30 seconds, and stir−fry the beef
for 1 1/2 minutes or until crispy. remove and drain on paper towels.
Reheat the oil and deep−fry the carrots for 1 1/2 minutes. Remove
and drain on paper towels.
Pour off most of the oil, leaving about 1 1/2 tablespoons in the
bottom of the wok. Reheat, then add the spring onions, chilies and
garlic. Stir−fry together for about 30 seconds over the heat then
add the sugar, soy sauce and vinegar. Return the meat and carrots
to the sauce. Toss over the heat and serve.

Hot Chili Oil

1/2 Cup corn oil
20 dried hot chili peppers
1/2 teaspoon Sichuan peppercorns
1 teaspoon paprika
1. Line a small, fine strainer with a paper towel and set it aside.
2. In a small, heavy saucepan heat the oil. When the oil is very hot,
turn down the heat to very low and add the peppers. Cook, stirring,
until peppers turn dark brown. Add the peppercorns and paprika,
and continue to cook just until mixed.
3. Pour the oil through the strainer into a bowl. Discard the solids.
Pour the oil into a small jar and cover with a lid.
Store in the refrigerator.

Hot and Sour Soup

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil
Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Hunan Beef

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain
Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring, until sauce boils and thickens.

Hunan Shrimp

3 to 4 cups peanut oil
1 1/2 lbs shrimp; shell, devein, leave tail portions on, wash, dry,
refrigerate for at least 4 hours
1/2 cup onions diced into 1/4−inch pieces
2 Tbsp finely chopped fresh ginger
1 garlic clove minced
For a sauce, combine in a bowl and mix well:
1 1/2 Tbsp oyster sauce
3 tsp sugar
4 Tbsp tomato catsup
1/2 tsp salt
Pinch of white pepper
2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the hot oil]
or substitute 2 tsp. chili paste, sambal ooleck, OR 1 heaping tsp
crushed red pepper flakes plus 1 tsp oil
1 tsp sesame oil
Pour peanut oil into a wok and heat to 375 deg F.
Oil−blanch the shrimp¸for 45 seconds to 1 minute, until shrimp begin to turn
pink and to curl.
Remove; set aside.
Remove oil from wok, then replace 2 Tbsp oil.
Heat oil until white smoke appears.
Add onions, ginger, and garlic, and stir−fry until onions soften,
about 2 minutes. Add shrimp and toss together thoroughly.
Stir sauce and pour into the wok. Stir together until shrimp are well
coated. Add sesame oil, turn off heat, and stir well.
Remove from wok and serve immediately.