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recipelink.com Chat Room Recipe Swap
02-01-2000 – 10 Chinese Recipes
Christy.again (07:42:25) : General Tso's Chicken
By S. John Ross
1 lb boneless chicken, cubed
3 eggs, beaten
1/2 cup and 2 tsp cornstarch
5 dried pepper pods
1-1/2 tbsp rice vinegar
2 tbsp rice wine
3 tbsp sugar
3 tbsp soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to
absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok
and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.
Variations and Substitutions
Sherry substitutes well for the rice wine, but avoid "cooking sherry" if you can. Sugar in the sauce ranges from as little as a few teaspoons to a full half-cup in some recipes. Soy sauce, too, varies
dramatically, rising as high as double that listed above. Nearly any sort of vinegar can be used. In some recipes, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. In others, the
chicken itself is marinated before being used, in either soy, wine, vinegar, or some combination of those.
Many recipes include a much lighter egg-and-cornstarch coating for the chicken (about 2 tbsp of starch and two eggs). I prefer the heavier coating; adjust to taste.
Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of MSG, a clove or two of garlic, a couple of fresh chopped scallions or green onions, 1-2 teaspoons
of Chinese chili sauce, fresh ginger, a teaspoon of hoisin sauce, the minced rind of an orange, and many other items may be added to the sauce. Any vegetal additions should be added to the oil
along with the chicken (the ginger can burn easily - add it last).
Option - Light Tso Sauce: The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso
sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The "fluid" can be chicken broth, water, or even fruit juice (both orange and pineapple have
been used). Cook the sauce only 'til it thickens, instead of waiting for a glaze. This version of the sauce is actually more common in the local restaurants; if you're a Tso fan, it might be what you're
used to.
Notes
The basis for this recipe was compiled from over forty different versions of the dish, combining the best aspects of each, averaging sauce ratios, and simplifying the basic dish to it's core ingredients.
Christy.again (07:41:20) : General Tso's Chicken (easy)
(Sorry, didn't save the author's name)
Amount Ingredient Preparation Method
1 1/2 pounds chicken 3/4 in cubes
1 egg
1 cup flour
5 stalks bok choy sliced crosswise
3 hot peppers sliced legnthwise
1 each red, green pepper cut in strips
3 Tbl each soy sauce, corn starch, sugar, white vinegar,Chinese cooking wine
2 Tbl chinese chile paste with garlic
1 Tbl each fresh grated ginger,hoisin sauce,black peppercorns
2 cloves garlic minced
1 Tbl oil for stirfrying
oil for deep frying
1/2 tsp cayenne
Dip chicken in egg, flour, and fry. In bowl, mix water, soy, cornstarch, vinegar, hoisin, wine, sugar, chile paste, peppercorns,cayenne. Heat tbl oil in wok and stirfry garlic and ginger. In a few seconds, add peppers and bok choy. Fry 1 min, add sauce and meat. Stir until sauce thickens and coats. Serve on rice.
KellyWA (11:42:13) : Tender Chicken on rice
2 ounces Smithfield ham
8 Chinese dried mushrooms
8 ounces skinless, boneless chicken breast or thigh
2 tablespoons finely shredded ginger
1 tablespoon Shao Hsing rice cooking wine
1 tablespoon thin soy sauce
11/2 teaspoons black soy sauce
11/2 teaspoons cornstarch
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/8 teaspoon ground white pepper
1 cup long grain rice
2 tablespoons vegetable oil
1 scallion, finely julienned
Rinse ham in cold water. In a small saucepan, bring 1 cup of cold water to boil over high heat.
Add ham and return to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Drain
ham and set aside until cool enough to handle. Slice the ham into paper thin slices. Stack a few
slices at a time, and cut into julienne strips to make about 1/2 cup.
In a small bowl, soak mushrooms in 1/2 cup cold water for about 30 minutes, to soften. When
softened, drain and squeeze mushrooms dry, reserving the mushroom liquid. Cut off and discard
stems and thinly slice the caps.
Cut the chicken into scant 1/2-inch-thick slices, place in a medium bowl. Add mushrooms, ginger,
rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar, and pepper, and mix with
your hands to combine.
Place the rice in a 2-quart saucepan. Wash the rice in several changes of cold water until the water
runs clear. Drain the rice. Level the rice, and add enough cold water to cover 1 inch of water. (Or
add 13/4 cups of water.) Bring to a boil, covered over high heat, never stirring the rice. Reduce heat
to a medium-low and simmer, covered, 10 to 15 minutes or until the water almost completely
evaporates.
Meanwhile, stir 1 tablespoon vegetable oil into the chicken mixture and combine thoroughly. Heat
a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the remaining
1 tablespoon vegetable oil tot he wok, and carefully add chicken mixture, spreading it in wok.
Cook undisturbed 1 minute, letting chicken begin to brown. Then, using a metal spatula, stir-fry 1
minute, or until chicken is lightly browned on all sides but not cooked through. Add mushroom
liquid and ham, and cook, stirring, 30 seconds.
Uncover rice and quickly spread chicken mixture and scallions over it. Immediately recover rice
and cook 5 to 10 minutes more or until chicken is just cooked through and rice is tender. Bring the
pot to the table and serve immediately.
Serves 4-6
KellyWA (11:40:38) : Fried Rice
2 large eggs
2 teaspoons plus 1 tablespoon vegetable oil
6 ounces Chinese Barbecued Pork, store bought or homemade
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup finely minced scallions
1 tablespoon thin soy sauce
1 teaspoon XO Sauce (optional)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Lightly beat eggs. Heat a fourteen-inch flat -bottomed wok or skillet over medium-high heat until
hot but not smoking. Add 2 teaspoons oil and beaten eggs, and cook 1 to 2 minutes, tilting the pan
so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just
beginning to brown and the pancake is just set, transfer to a cutting board. Allow pancake to cool
slightly, then cut into 1/4-inch wide, 2-inch-long strips. Cut barbecued pork into 1/4-inch dice to
make about 11/4 cups.
Add remaining 1 tablespoon oil and rice to wok, and stir-fry 2 to 3 minutes, breaking up the rice to
separate the grains, until it is lightly coated with oil. Add the diced pork, peas, scallions, and egg
strips, and continue stir-frying 3 to 4 minutes, or until rice is beginning to brown slightly. Add soy
sauce, XO Sauce, salt, and pepper, and stir-fry 1 more minute, or until well combined. Serve
immediately.
Serves 4-6
KellyWA (11:27:19) : Barbecued Pork
2 strips raw leg of pork
ginger powder
finely chopped garlic
1 teaspoon soya bean
1 teaspoon red bean curd
1/4-11/2 5-6 thin slices ginger root
generous pinch salt
very generous pinch sugar
sprinkling Chinese red coloring powder
cucumber, lettuce and parsley
Cut pork into two 6-inch strips, 11/2 inches thick and 11/2 inches wide. Dust with
ginger powder and garlic. Using a large mixing bowl, completely mix soya bean,
bean curd, ginger root, salt, and sugar. Lay pork strips in greased baking tin.
Work the above mixture and then the coloring powder into them on both sides.
Place the tin in the hottest part of the oven, preheated to 400°F. Bake for 25
minutes. Turn and bake for an additional 15 minutes. Let stand until cool.
Garnish with cucumber, lettuce and parsley. Serves 3 to 4.
KellyWA (11:26:45) :Steamed Sea Bass With Fermented Black Beans
A 11/2-pound sea bass cleaned but with head and tail left on (or substitute
any other firm white fish)
1 teaspoon salt
2 teaspoon fermented black beans
1 tablespoon soy sauce
1 tablespoon finely shredded, peeled fresh ginger root
1 scallion, including the green top, cut into 2-inch lengths
1 tablespoon peanut oil, or flavorless vegetable oil
1/2 teaspoon sugar
1.Wash bass under cold running water and pat it dry inside and out with
paper towels. With a sharp knife, lightly score the fish by making
diagonal cuts 1/4 inch deep at 1/2 inch intervals on both sides. Then
sprinkle the fish, inside and out, with the salt.
2.With a cleaver or knife, coarsely chop the fermented beans. Combine
them in a bowl with the soy sauce, oil and sugar. Mix well.
3.Lay bass on a heatproof platter 1/2 inch smaller in diameter than the pot
you plan to steam it in. Pour seasonings over fish, and arrange pieces of ginger and scallion on top.
Pour enough boiling water into the lower part of a steamer to come within an
inch of cooking rack. Bring water in the steamer to a rolling boil and replenish
it if necessary. Steam fish for about 15 minutes, or until it is firm to the touch.
Serve at once on its own steaming platter placed on top of a serving dish.
As main course, this will serve 3 or 4.
KellyWA (11:24:45) : Stir-Fried Shrimp With Peas
1 pound raw shrimp in their shells (about 26 to 30 to the pound)
1 pound fresh peas, shelled, or 1 cup thoroughly defrosted frozen peas
2 teaspoons cornstarch
1 egg white
1 teaspoon salt
3 tablespoons peanut oil, or flavorless vegetable oil
1 scallion, including the green top, cut into 2-inch lengths
3 slices peeled fresh ginger root, about 1 inch in diameter and 1/8 inch
thick
1.Shell shrimp and, with a small, sharp knife, devein by making a shallow
incision down the back and lifting out the black or white intestinal vein
with the point of the knife. Wash the shrimp under cold running water
and pat them thoroughly dry with paper towels. Slice each shrimp in half
lengthwise, and then cut each of the halves in two, crosswise.
2.Drop freshly shelled peas into a quart of rapidly boiling water. Boil
uncovered for 5 to 7 minutes, or until just tender. Drain the peas into a
large colander, and run cold water over them for a few seconds. (If using
frozen peas, simply defrost thoroughly).
3.In a large mixing bowl, combine shrimp and cornstarch. Toss with a
spoon until each shrimp is lightly coated with cornstarch. Add egg white,
salt, and stir until thoroughly mixed. Set mixture aside for at least one
hour.
Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 3 tablespoons of oil, swirl it about in pan and heat for another 30 seconds. Reduce to moderate heat if oil smokes. Add scallions and ginger slices, stir-fry for 30 seconds to flavor the oil, then remove scallions and ginger slices with a slotted spoon and discard. Immediately drop the shrimp into the pan and stir-fry for 2 minutes or until they turn pink. Do not overcook shrimp. Next, drop peas into the pan and stir-fry for about 1 minute. Transfer the entire contents of the pan to heated platter and serve at once. As a main course, this will serve 2 to 4. As part of a Chinese meal it will serve 4 to 6.
KellyWA (11:23:17) :
Stir-Fried Snow Peas With Chinese Mushrooms And Bamboo Shoots
6 dried Chinese mushrooms, 11/2 to 1 inches in diameter
1 pound fresh snow peas will (thoroughly defrosted frozen snow peas will
do, but they will not have the crispness of the fresh ones)
1/2 cup canned bamboo shoots, sliced 1/2 inch thick and cut into 1-by-1-inch
triangular tree-shaped pieces
11/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons peanut oil, or flavorless vegetable oil
1.In a small bowl, cover the mushrooms with 1/2 cup of warm water and let
them soak for 30 minutes. Remove them with a slotted spoon. With a
cleaver or sharp knife, cut away and discard the tough stems of the
mushrooms and cut each cap into quarters. Strain the soaking water
through a fine sieve and save 2 tablespoons of it.
2.Snap off the tips of the fresh snow peas and remove the strings form the
pea pods.
3.Have the above ingredients, and the oil, bamboo shoots, salt and sugar
within easy reach.
Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds,
turning the heat down to moderate if the oil begins to smoke. Immediately drop
in the mushrooms and bamboo shoots, and stir-fry for 2 minutes. Add snow
peas, salt and sugar and then 2 tablespoons of the mushroom-soaking water.
Cook, stirring constantly at high heat, for about 2 minutes, or until the water
evaporates. Transfer the contents of the pan to heated platter and serve at
once. Serves 4
KellyWA (11:22:18) : Fresh Asparagus Salad
1 1/2 to 2 pounds of fresh asparagus
4 teaspoons soy sauce
1 teaspoon sugar
2 teaspoon sesame-seed oil
1.Snap off and discard root ends. Slice remaining stalks in 11/2-inch lengths,
using the roll-cut method: make a diagonal slice through one end of
stalk, then roll stalk a quarter turn and slice again. Provides about 3 cups
of asparagus pieces.
2.Wash asparagus under cold running water and parboil the pieces by
dropping them into 2 quarts of rapidly boiling water for 1 minute. Drain
at once, and run cold water over the asparagus. Spread asparagus on
paper towels and pat dry.
In a small glass bowl, combine soy sauce, sugar and sesame-seed oil, and mix
until sugar is completely dissolved. Add asparagus. Toss with a large spoon,
making sure to coat each piece thoroughly with dressing, Chill slightly -- no longer than 2 hours -- before serving. As a separate salad course, this will
serve 4. As part of a Chinese cold plate or full meal it will serve 6 to 8.
Dawn-NY (11:10:10) : Chinese Hot and Sour Chicken Noodle Salad
1 whole chicken breast (about 1 1/4 pound) -- split
8 ounces dry linguine
1 tablespoon peppercorns
3/4 teaspoon crushed hot red chiles
3 tablespoons salad oil
1/3 cup rice vinegar OR cider vinegar
2 tablespoons soy sauce
1/4 cup chopped fresh cilantro
1 small cucumber -- thinly sliced
In a 5-6 quart pan, bring about 3 quarts of water to a boil. Add chicken, cover
and bring to a boil. Remove from heat and let stand, covered, until meat is
white in thickest part, about 20-25 min. Lift out chicken, let cool and reserve
water. Remove and discard skin and bones; tear chicken into bite-size shreds.
If made ahead, cover and chill chicken and water until next day.
Bring water to a boil and add linguine. Boil, uncovered, until just tender to
bite, 6-8 min. Drain; immerse in cold water until cool, then drain well again.
Remove any debris from peppercorns. In a 6-8" frying pan, toast peppercorns over
med-low heat until fragrant, 2-3 min.; shake pan often. Pour peppercorns into a
blender and whirl until finely ground.
Add chiles and oil to pan; cook over low heat until chiles just begin to brown,
about 3 min. Let cool and add ground pepper, vinegar, soy sauce and cilantro.
On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
Pour dressing evenly over salad and mix to blend.
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