A Taste of China ( L )

Just 4 u

Lemon Chicken

3 lb chicken brests, boned
1 tablespoon sherry
1 tablespoon soy sauce
1/2 teaspoon salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups vegetable oil
1/3 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon
2 tablespoons vegetable oil
1. In large bowl, comine chicken with sherry, soy sauce and salt; let it
marinate for 15 minutes.
2. In small bowl, beat eggs, cornstarch and baking powder to form batter.
In a wok, heat 2 cups oil to 350 degrees F. Coat chicken with batter; fry
until browned. Cut into bite size pieces.
3. Combine sugar, cornstarch, broth, lemon juice and remaining 1
teaspoon of salt. Cut lemon into thin slices. In a wok, heat the two
tablespoons of oil; add lemon slices and stir fry for 30 seconds. Slowly
stir in cornstarch mixture. Stir until sauce is clear.
4. Pour sauce over chicken. Ready to serve.

Lion's Head

1 slice ginger
1 scallion, cut into fourths
1/2 cup water
1 pound ground pork
1 tablespoon sherry
3 tablespoons light soy sauce
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cornstarch, dissolved in 4 tablespoons water
6 tablespoons oil
1 pound bok choy (Chinese green), cut into 3 inch lengths
1/2 cup chicken stock
1/2 teaspoon sugar
1. Pound ginger and scallion with back of knife or cleaver. Put in bowl
with water. Set aside 10 minutes.
2. Strain out scallion and ginger from water.
3. Put pork in bowl. Add scallion and ginger water, sherry, 1 tablespoon
of soy sauce, 1/2 teaspoon of salt, and cornstarch. Mix well with hand
in one direction.
4. Form meat mixture into 4 large balls.
5. Using your hands, light coat balls with dissolved cornstarch.
6. Heat 4 tablespoons of oil in wok. Fry balls one at a time until they are
brown. Baste with hot oil. Remove carefully.
7. Heat 2 tablespoons of oil until smoking hot in wok. Stir−fry bok choy 2
minutes. Add 1/2 teaspoon salt.
8. Put bok choy into heavy pot. Place meatballs on top. Add 2
tablespoons soy sauce and stock. Cover. Simmer 1 hour.
9. Add sugar. Bring to boil 2 minutes. If the gravy is too watery, thicken
with a little dissolved cornstarch.

Lobster Cantonese

2 lb. Lobster tails
1 Clove garlic, minced
1 teaspoon Fermented black beans − rinsed and drained
2 tablespoon Oil
1/4 lb. Ground pork
1 1/2 cup Hot water
1 1/2 tablespoons Soy sauce
1 teaspoon MSG (optional)
2 tablespoons Cornstarch
3 tablespoons Dry sherry
1 Egg
3 tablespoons Water
Cilantro sprigs
Green onion curls
Hot cooked rice
For the best results in preparing this attractive
Chinese dish cook the lobster pieces as quickly as
possible. The beaten egg added to the sauce makes it
richer and creamier.
With sharp knife, pry lobster meat from shell and
slice into medallions. Mince garlic and black beans
together. Heat oil in wok or skillet and add garlic
mixture. Cook and stir a few seconds. Add pork and
cook about 10 minutes, stirring to break up meat. Add
hot water, soy sauce and MSG. Add lobster medallions
and cook 2 minutes. Mix cornstarch and sherry and stir
into sauce. Beat egg with 3 tablespoons water and
blend into sauce. Cook over low heat 30 seconds,
stirring constantly. Sauce should be creamy but not
heavy. Spoon sauce into center of platter. Arrange
medallions in sauce in decorative pattern. Garnish
with cilantro and green onion curls. For each serving,
place a few lobster medallions over rice in bowl.
Spoon sauce over lobster.

Lo Mein

4 cups cooked Chinese noodles (or very thin spaghetti)
rinsed and drained
12 oz. diced cooked meat (beef, chicken, pork ... any)
1 package frozen French−style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teas. MSG (Accent)
1 teas. sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teas. sesame oil
2 Tbls. sherry
Mix together MSG, sugar, and soy sauce. Set aside.
Heat wok or pan hot and dry. Add just 3 tablespoons of the
vegetable oil and all the sesame oil. Put in ginger and garlic to
brown first, then all the other vegetables. Stir and cook for one
minute over high heat. Add the sherry. Cover and cook one
minute longer. Turn off heat. Remove vegetables, and drain;
discard these juices. Set drained vegetables aside.
Heat wok or pan dry again. Put in remainder of oil. Turn heat
to medium. Add cooked noodles and stir constantly to heat
through and to coat the noodles with oil for a couple minutes.
Add your choice of meat and reserved vegetables; mix
thoroughly. Add reserved soy sauce mixture and stir until
noodles become one even color. Serve.