TALK TKL - 10-20-97 Part 1 (of 2)
Globe-Hopping for Recipes From Around the World
Chinese and Thai Recipes
Hoisin Chicken Stir Fry
Crab Rangoon
Kung-Po Chicken Or Shrimp
Szechwan Green Beans
Cashew Chicken
Orange Hoisin Baby Back Ribs
Chicken Wings in Five Spice
Chinese Eggs
Chinese: General Tsao's Chicken 1
Hoisin Chicken Breast Supreme
Chinese: Oriental Pistachio Chicken
Pork in Orange Sauce
Chinese: Sesame Chicken
Ginger Carrots
Chinese: Spicy Cold Noodles With Chicken
Stir Fried Veal with Cashews and Fresh Ginger
Chiu Chow Lemon Chicken
Chicken Lo Mein
Cashew Chicken with Bean Sprouts & Shiitake Mushrooms
Sauteed Shrimp w/Cabbage, Peanuts & Lemongrass
Eight Jewel Chicken
Garlic Chicken
Empress Chicken Wings
Szechuan Peanut Sauce
Hunan Blend
Thai Barbecued Chicken
Chicken Stir-Fry
Marinated Chicken Breasts
Vietnamese Stir-Fry Sauce
Hunan Style Lamb

Bill,DC (8:59:36 pm) : * Exported from MasterCook *
Hoisin Chicken Stir Fry
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Poultry Chinese
Amount Measure Ingredient -- Preparation Method
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1 pound chicken breast halves -- about 4
1 egg white
4 teaspoons cornstarch
1 teaspoon soy sauce, low sodium
1/4 teaspoon black pepper -- fresh ground
1/2 green pepper
1/2 red pepper
1 yellow onion
2 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 tablespoons peanut oil
1 garlic clove -- minced
1 teaspoon fresh ginger root -- minced
2 tablespoons Hoisin sauce
2 teaspoons chili sauce
3/4 cup chicken broth
peanuts -- optional
1. Cut skinned and boneless chicken breasts into bite-sized pieces. Mix
slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground
pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1
hour, turning bag occasionally.
2. Cut both peppers into thin strips. Slice onion very thin and separate
into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil.
3. Heat wok until very hot, pour oil down sides of wok and rotate to oil all
sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is
light brown and softened. Add chicken and stir-fry until chicken pieces turn
white. Add Hoisin sauce and chili paste; stir for about 30-45 seconds. Stir
in broth and heat to boiling. Add the green and red pepper strips; stir-fry
for about 1 minute more. Add the cornstarch mixture and stir until
thickened. If desired, sprinkle with roasted peanuts.
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Serving Ideas : Serve with bowls of steamed rice.
NOTES : Delicious, not as hot as traditional Kung Pao chicken.
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CarolB, FL (9:01:18 pm) :
CRAB RANGOON
* pound crabmeat, drained & chopped * pound cream cheese, room temperature
* tsp A-1 steak sauce * tsp garlic powder
2 * to 3 dozen won ton wrappers 1 egg yolk, well beaten [or water]
oil for deep frying Chinese mustard
or red [sweet & sour, or plum} sauce
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CarolB, FL (9:07:01 pm) :
KUNG-PO CHICKEN OR SHRIMP
(China Bowl)
1/2 pound chicken or shrimp
1/2 red bell pepper, cubed
1/2 green bell pepper, cubed
1 medium onion, cubed
1 small can sliced water chestnuts
4 Tablespoons peanut oil,divided
1/2 cup toasted peanuts
Seasoning Sauce:
2 Tablespoons Chili puree with garlic
1 teaspoon rice wine vinegar
2 Tablespoons Hoisen sauce
1 teaspoon sugar
Marinating Sauce:
1 Tablespoon Soy Sauce
1 teaspoon sesame oil
1 Tablespoon white wine
1 clove garlic, pressed
1 tablespoon cornstarch
Cut chicken into 1 inch cubes and marinate at least 1/2 hour. Stir fry
chicken in 2 tablespoons oil for a few minutes. Remove chicken. Add 2
Tablespoons oil and stir fry vegetables. Add seasoning sauce and add chicken
for the last minute. Add peanuts and check seasoning. You may have to add
more hoisen or sugar. It will be hot and spicy.
Serves 2 easily. Serve with fried rice.
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Bill,DC (9:07:15 pm) : * Exported from MasterCook *
Szechwan Green Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds green beans -- trimmed and blanched
peanut oil -- as needed
Seasonings for Green Beans
1 tablespoon soy sauce
2 1/4 tablespoons sherry
1 1/8 each egg white
1 tablespoon cornstarch
Sauce
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 tablespoon chili paste with garlic
Heat oil in a large skillet or wok until very hot but not smoking. Stir fry
green beans for 30 seconds to a minute, or until just heated through. Add
sauce, toss together quickly, cook long enough to cook out starchy flavor of
the cornstarch and remove to a serving platter and serve; or chill and serve
as a salad.
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Betsy, NY (9:07:36 pm) :
CASHEW CHICKEN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Chicken ; breasts -- cubed
1 teaspoon Salt
1 teaspoon Cornstarch
3 Green peppers -- cut into 1/
Set above ingredients aside
Sauce
2 tablespoons Soy sauce
1 tablespoon Soybean paste
1 tablespoon Sugar
2 tablespoons Rice wine vinegar
1/2 teaspoon Salt
Mix the above ingredients well and set aside. Cook chicken in a little
oil and minced garlic. When the chicken is no longer pink, add the
bamboo shoots and the green pepper to the wok (or fry pan if you don't
have a wok). Cook for a minute or two. Sprinkle a little of the rice wine
vinegar over the chicken/veggie mixture and cook another minute. Add nuts
and cook another minute. Pour sauce over the contents of wok and cook
until heated through. Serve over hot cooked rice
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CarolB, FL (9:09:12 pm) : Chinese Garlic Chicken
Ingredients
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
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
Directions
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 stirfry 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.
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Bill,DC (9:09:23 pm) : * Exported from MasterCook *
Orange Hoisin Baby Back Ribs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork & Ham
Amount Measure Ingredient -- Preparation Method
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2 2/3 pounds baby back ribs
1 1/3 cups water
4 each green onions
1/3 cup hoisin sauce
1/3 cup orange juice concentrate -- thawed
2/3 each orange -- zested
1 1/3 each ginger pieces
Arrange ribs in a slingle layer in a large pot. Mix next 8 ingredients until
well blended. Pour sauce over ribs. Bring to a simmer over high heat. Cover
the pot, reduce the heat to medium-low and simmer ribs until very tender,
about 1 hour.
Using tongs, transger ribs to a plate. Boil sauce until reduced to sauce
consistency. Strain sauce.
Prepare barbecue. grill ribs until heated through, turning frequently, about
10 minutes. Brush with sauce and grill until glazed, turning frequently.
Arrange on a platter and sprinkle with chopped scallions.
Serve.
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Betsy/TKL (9:09:43 pm) :
Chicken Wings in Five Spice
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Chicken wings -- whole
1 cup Water-chestnut flour
4 cups Peanut oil for deep-frying
Marinade:
1/2 teaspoon Freshly grated ginger
1/8 cup Light soy sauce
1/8 cup Dry sherry or Chinese rice -- wine
1/2 teaspoon Five-spice powder
Cut each wing into 3 logical pieces. Save the tips for soup and use only
the 2 meatier parts for this recipe. Prepare the marinade and marinate the
wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour.
Deep-fry at 360 F until golden brown, about 5 minutes.
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Betsy/TKL (9:10:15 pm) :
Chinese Eggs
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:10
Categories : Chinese Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 hard-boiled eggs -- shelled
2 tablespoons butter
3 tablespoons soy sauce
2 teaspoons green onions -- chopped
1 teaspoon sesame oil
Melt butter with soy sauce in a skillet. Add eggs and cook gently
for 5 minutes, basting and turning all the time until the eggs become dark
brown.
Slice eggs on serving plate. Drizzle with sesame oil and sprinkle
with chopped green onion.
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Betsy/TKL (9:11:53 pm) :
CHINESE: GENERAL TSAO'S CHICKEN 1
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Chinese Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Boneless chicken breasts cut -- into 1 in pieces
3 tablespoons Soy suace
3 tablespoons Cornstarch
1 Egg white beaten until -- frothy
1 cup Veg. oil
3 Hot dried chili peppers -- broken in half
2 Cloves garlic finely chopped
1 Piece ginger root (1 in) -- peeled and finely ch
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/2 teaspoon Salt
1 teaspoon Brown sugar
Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time
finding this recipe! It is probably called something else (like spicy
fried chicken) and I really do have a dozen recipes.
:) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of
Sable and Rosenfeld, Bantam books.
General Tsao was a real person, general and poet who lived in China
155-220 AD.
rn e in the frig for 1 hour.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a time,
about 1 minute or until golden brown. Remove and drain on paper towels.
Pour all but 2 TB of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry
2 minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white wine and
1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt.
Pour into wok, cook, stirring for 2 minutes until thickened.
Return chicken pieces to wok, mix well and serve.
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CarolB, FL (9:13:01 pm) :
Hoisin Chicken Breast Supreme
* cup hoisin sauce
1 tablespoons low sodium soy sauce
3 tablespoons rice wine or sake
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons minced garlic
2* pounds chicken breast, skinless and boneless
Combine the marinade ingredients in a bowl. Add the chicken and toss lightly
to coat. Cover with plastic
wrap and let marinate for several hours in the refrigerator.
Preheat the oven to 375 degrees. Arrange the chicken in a paking pan lined
with aluminum foil. Bake for
25-30 minutes, or until done. Transfer to a platter and serve whole or cut
into strips.
OR
Cut chicken into strips. Heat a wok, add 1 teaspoon vegetable oil, and heat
until hot. Add chicken and
stir-fry until cooked throughout.
Makes 8 servings.
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Betsy/TKL (9:15:17 pm) :
CHINESE: ORIENTAL PISTACHIO CHICKEN
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Chinese
Ethnic Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Servings
8 Chicken breasts, halved -- boned and skinned
1 teaspoon Garlic powder
1 teaspoon Paprika
Salt and freshly ground -- black pepper to tast
3 tablespoons Safflower oil
2 cups Beef broth
2 teaspoons Cornstarch
1/3 cup Dry red wine
2 tablespoons Oyster sauce
4 Green onions -- including
chopped
1/4 cup Pistachio nuts -- shelled
Chinese rice noodles
Pistachio nuts (optional)
Season chicken breasts with garlic powder, paprika, salt and pepper. Saute
chicken in oil over medium-high heat. In saucepan, combine beef broth,
cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10
minutes. Add green onions and 1/4 cup pistachios. Prepare rice noodles
according to package directions. Place noodles on heated serving dish, top
with chicken breasts and pour sauce over all. Garnish with additional
pistachios.
Creme de Colorado Cookbook (1987)
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Bill,DC (9:15:42 pm) : I know last night was low fat, but this one is pretty
good.
* Exported from MasterCook *
Pork in Orange Sauce
Recipe By : Bill
Serving Size : 6 Preparation Time :1:40
Categories : Light Meals Low Calorie
Low Cholesterol Low Fat
Low Sodium Main Course
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons orange peel -- finely chopped
3/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon cornstarch
3/4 teaspoon ginger -- fresh,fine chopped
3 each carrots -- peeled and julienne
3 stalks celery -- julienned
as needed vegetable cooking spray
1 1/2 pounds pork loin -- lean,julienne
3 tablespoons cashews
1 tablespoon sugar
Combine orange peel, orange juice, soy sauce, conrstarch and ginger; set
aside. Cook carrots and celery in skillet coated with cooking spray until
tender. Remove. Add pork and cook 4-5 minutes or until browned. Add orange
juice mixture, cashews and sugar. Cook and stir until thickened and bubbly.
Return vegetables to skillet. Heat for 1 minute more or until vegetables are
hot.
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Betsy/TKL (9:17:09 pm) :
CHINESE: SESAME CHICKEN
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Chinese
Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Chicken Breasts
Skinless and
Boneless
3 tablespoons Flour
2 tablespoons Sesame Seeds
1 tablespoon Soy Sauce
1/2 teaspoon Peanut Oil
1 tablespoon Maple Syrup
Red Lettuce Leaves
1 tablespoon Dry Sherry
1 large Tomato -- ripe
1 teaspoon Fresh Ginger -- chopped
Pepper to taste
1/2 teaspoon Chinese Five spice -- powder
Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice
together. Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10
minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper.
Shake off any excess.
Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute
per side. Spoon marinade over chicken. j Reduce heat and saute another
minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.
Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon
chicken on top. Cut tomato into wedges and use to garnish plate.
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Bill,DC (9:17:28 pm) : * Exported from MasterCook *
Ginger Carrots
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
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3/4 pound carrots -- sliced
1 1/2 teaspoons sugar
2 tablespoons orange juice
1 dash ginger -- minced
1/4 teaspoon salt
1/2 teaspoon cornstarch
Combine the sugar, orange juice, ginger, salt and cornstarch. Cook until
blended, smooth and thickened.
Blanch carrots until crisp tender.
Add carrots and toss to coat.
Serve.
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Betsy/TKL (9:18:04 pm) :
CHINESE: SPICY COLD NOODLES WITH CHICKEN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chinese
Ethnic Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Thin Chinese flour noodles
1 medium Chicken breast
2 Green onions -- slivered
3 Egg yolks
2 tablespoons Peanut oil
1 teaspoon Cool water
1 tablespoon Thin soy
1 teaspoon Chinkiang vinegar
1 teaspoon Hot chili pepper oil
1/2 teaspoon Ginger juice
1 Clove garlic -- minced
1 pinch Sugar
2 tablespoons Oil
Noodles: In large pot of salted boiling water, cook noodles until chewy;
rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent
sticking. Cover & refrigerate until ready to use.
Chicken: Remove and discard skin from chicken breast. Steam breast for
15 minutes; remove from steamer and cool uncovered. Shred chicken with
fingers; slice into 3" strips.
Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with
peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin
sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.
Onions: Wash & remove roots. Slice the long way, then thinly slice on
the bias.
Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar.
Heat oil until it begins to smoke; add to other ingredients. Cool. Using
hot oil gives dressing distinctive & mellow flavor.
Mixing: Just before serving, mix dressing with cold noodles, chicken &
onion. Garnish with egg strips. Serve.
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Bill,DC (9:18:23 pm) : * Exported from MasterCook *
Stir Fried Veal with Cashews and Fresh Ginger
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main Dish L.A. Times Veal Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds veal bottom round -- julienned
1 tablespoon cornstarch
1 large egg white
1/4 cup peanut oil
1 cup raw cashews
1 tablespoon ginger -- finely chopped
3 each scallion, sliced, white & green seperated
1/2 each red bell pepper -- julienned
4 ounces snow peas, trimmed -- halved diagonally
1 tablespoon sherry wine
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
Place julienne veal into a bowl. Add the cornstarch and toss to coat. Add
the egg whites and toss again. Let sit for 15-20 minutes.
Heat the peanut oil in a wok or large skillet over medium heat. When hot,
add the cashews and fry them, stirring until they are lightly browned, about
2 to 3 minutes. Remove the nuts with a slotted spoon to a paper towel to
drain.
Raise the heat to medium high and add the veal, stir frying until cooked
through. Remove with slotted spoon to a bowl and reserve.
Add the ginger and the white parts of the scallions to the oil and stir fry
for 1 minute. Add the bell pepper and snow peas and stir fry for 1 minute
more. Add the veal, sherry, sugar and salt and toss to coat thoroughly,
about 1 minute. Add the cashews, sesame oil and green parts of the
scallions, toss and serve.
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Betsy/TKL (9:19:31 pm) :
CHIU CHOW LEMON CHICKEN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHICKEN-----
8 Chicken breasts -- boned and
skinned
1 cup Slivered almonds
1 bn Chives
4 Garlic cloves -- finely minced
1 tablespoon Finely minced fresh ginger
-----SAUCE-----
2 teaspoons Grated lemon peel -- or:
finely minced lemon peel
1/2 cup Lemon juice
6 tablespoons Sugar
1/4 cup Chicken broth
2 tablespoons Light soy sauce
1/2 teaspoon Salt
-----TO FINISH-----
2 tablespoons Cornstarch
1/4 cup Cooking oil
Salt and pepper
1 cup All-purpose flour
4 tablespoons Unsalted butter
ADVANCE PREPARATION: Dip each chicken breast in water and then gently
flatten with a meat pounder or rolling pin until the breast increases in
size by about one-third. Set aside.
Toast the almonds in a 325 F oven until light golden, then set aside.
Mince the chives and set aside. Combine the garlic and ginger and set
aside. In a small bowl combine the sauce ingredients and mix well.
LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold
water. Preheat the oven to warm.
Place a small noncorrosive skillet or saucepan over medium heat. Add 1
tablespoon cooking oil and then garlic and ginger. Saute briefly, then
add the sauce. Bring to a low boil and reduce the heat to simmer.
Sprinkle the chicken on both sides with a little salt and pepper.
Dust with flour, shaking off any excess. Place a 12-inch skillet over
high heat. When hot, add the butter and remaining 3 tablespoons of oil.
When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook
for about 1 minute on each side. The chicken is done when the meat turns
color and feels firm to the touch (do not overcook). Transfer the chicken
to a heated platter or dinner plates and keep warm in the oven while you
cook the remaining chicken.
Bring the sauce back to a low boil and stir in a little of the cornstarch
mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle
the almonds and chives on top. Serve at once.
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CarolB, FL (9:20:15 pm) : CHICKEN LO MEIN
2 whole large chicken breasts
3 Tbsp. soy sauce
1 Tbsp. dry sherry
2 tsp. cornstarch
1 (8 oz.) pkg. linguini
1/4 c. salad oil
1/2 lb. mushrooms, sliced
1/4 lb. Chinese snow peas
2 green onions, cut into
2-inch pieces
1 large red pepper, thinly
sliced
1/2 c. water
1/2 tsp. instant chicken
flavored bouillon (no salt
added)
Cut each chicken breast in half. Cut each half into
1/8-inch slices. In medium bowl, mix chicken, soy sauce, dry
sherry and cornstarch. Set aside. Prepare linguini as package
tells you. Drain. In 12-inch skillet or wok, heat salad oil;
cook pea pods, mushrooms, green onions and red pepper, stirring
quickly and often until tender crisp. With slotted spoon,
remove vegetables to a bowl. In small skillet over high heat,
cook chicken, stirring quickly and frequently until chicken is
tender. Return vegetables to pan; add water and bouillon.
Heat to boiling, stirring. Add linguini, heat mixture thor-
oughly, tossing gently. Serves 6, 338 calories per serving.
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Bill,DC (9:20:36 pm) : * Exported from MasterCook *
Cashew Chicken with Bean Sprouts & Shiitake Mushrooms
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes
Amount Measure Ingredient -- Preparation Method
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6 ounces shiitake mushrooms -- sliced
3 tablespoons soy sauce
2 tablespoons sherry
3/4 teaspoon sugar
1 pound chicken tenderloins -- trimmed & julienned
3 tablespoons oil
1 cup cashews -- dry roasted
3/4 cup scallions -- sliced
3/4 teaspoon garlic -- minced
1/2 cup bean sprouts -- fresh
1/2 cup chicken broth
2 teaspoons cornstarch
In a bowl, combine soy sauce, sherry and sugar. Add chicken and toss to
coat. Set aside.
In a skillet, heat a little oil over high heat. Add scallinos, mushrooms and
garlic. Stir-fry until mushrooms are tender, 2-3 minutes. Remove and
reserve.
Add a little more oil and heat over high heat. Add chicken and stir-fry
until meat is white throughout but still juicy, about 3 minutes. Return
vegetables and cashews to skillet. Add shiitakes, bean sprouts and chicken
broth. Cook 1 minute.
Dissolve constarch in water and stir into wok. Cook over high heat,
stirring, until sauce boils and thickens, 1-2 minutes.
Serve with rice.
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Bill,DC (9:22:37 pm) : * Exported from MasterCook *
Sauteed Shrimp w/Cabbage, Peanuts & Lemongrass
Recipe By :
Serving Size : 6 Preparation Time :0:01
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds shrimp, 21/25, -- peeled and deveined
6 cups cabbage -- shredded
3/4 cup rice vinegar
3/8 cup peanuts -- ground
3 tablespoons basil, fresh -- chopped
3 tablespoons cilantro -- chopped
3 tablespoons lemongrass -- minced
1 1/2 teaspoons sugar
3 tablespoons peanut oil
3 tablespoons sesame oil
1 1/2 teaspoons chili paste with garlic
3/8 cup lime juice
Heat peanut oil in a wok. Saute shrimp half way and add the cabbage. Saute
cabbage just until it starts to wilt and add the lemon grass and the spices.
Saute 30 seconds more and deglaze with the rice vinegar. Drizzle mixture
with sesame oil, season with salt and pepper and sprinkle with the ground
peanuts to garnish. Serve.
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Betsy/TKL (9:23:06 pm) :
EIGHT JEWEL CHICKEN *** ctch95c
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Main Dish
Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken ; breasts -- butter
Marinade:
3 teaspoons Soy sauce
3 teaspoons Rice wine -- or dry sherry
4 teaspoons Corn starch
Marinate for a half an hour.
2 Med Green peppers -- cut into
2 Med Yellow onions -- diced
1/2 cup Straw mushrooms
2 Bok choy -- diced
1/3 cup Water chestnuts -- sliced
1/3 cup Raw peanuts
Sauce
2 tablespoons Ketchup
1 tablespoon Oyster sauce -- (or light soy
2 tablespoons Wine
1 pinch Hot pepper flakes
Cornstarch solution to thick
Essentials
Peanut oil -- (appx 3-4 tbls)
2 cups Garlic -- fresh crushed
1 tablespoon Ginger -- fresh shredded
Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add
some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8
jewels (onions first, bok choy leaves last) Add sauce, let it begin to
bubble, thicken Serve
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CarolB, FL (9:23:08 pm) : GARLIC CHICKEN
4 boneless chicken breasts
1 can sliced water chestnuts
1 can sliced bamboo shoots
4 large garlic cloves, minced
3 stems scallions (green
onions)
8 to 10 mushrooms, sliced
1/8 c. soy sauce
3 Tbsp. flour
salt and pepper to taste
1/2 c. cold water
Dice chicken breast into cubes. Cook chicken in small
amount of vegetable oil on high heat, preventing chicken from
browning. Add mushrooms, scallions, garlic, bamboo shoots and
water chestnuts. Stir-fry for 7 minutes, insure vegetables
stay crunchy. Mix flour, water, soy sauce and cold water in
small jar or cup until flour is dissolved. Reduce heat on
frying pan to low-medium and slowly pour flour mixture into pan
and mix. Let gravy thicken as you continue to stir. To
receive desired consistency of gravy, add water if desired.
Serve over rice or chow mein noodles.
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Betsy/TKL (9:24:46 pm) :
Empress Chicken Wings
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic -- Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops -- Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root
Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly
coat chicken pieces with cornstarch; add to skillet and brown slowly on
all sides. Remove chicken; drain off fat. Stir water and reserved
marinade into same skillet. Add chicken; sprinkle green onions and
slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or
until chicken is tender.
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Bill,DC (9:25:53 pm) : * Exported from MasterCook *
Szechuan Peanut Sauce
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:15
Categories : Chinese Sauces/Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces chunky peanut butter
2 tablespoons low sodium soy sauce
1 1/2 tablespoons water
2 tablespoons sugar
6 garlic cloves -- minced
1 tablespoon cilantro -- chopped
4 teaspoons hot chili oil
* Cilantro is usually sold in small bunches. You will need only about 1/3 of
an average bunch or 2-3 of the stems with leaves attached. It may also be
sold as coriander or Chinese parsley.
Place all ingredients in food processor EXCEPT cilantro. Process only long
enough to thoroughly combine. Add finely chopped cilantro after processing
is done. If added to the mixture first it will take on an unappealing color
although it does not change the taste in any way.
Yield: 1 cup or enough for 14-16 servings. Use about 1 tablespoon of sauce
per serving of chicken or fish.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve on fish or chicken, especially if broiled.
Nutr. Assoc. : 0 0 0 0 0 0 1563
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Betsy/TKL (9:26:03 pm) :
HUNAN BLEND
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Toasted sesame seeds
1 tablespoon Ground Szechwan peppercorns
1 tablespoon Garlic
1 tablespoon Ginger
1 tablespoon Dried cilantro
1/2 tablespoon Red pepper
1/2 tablespoon Mustard seed
Plum Delicious Chinese -- Chicken
2 pounds Chicken breasts, split -- with
6 Ripe purple plums -- pitted
thinly sliced
1 Onion -- halved and thinly
1 Clove garlic -- minced
3 tablespoons Water
2 tablespoons Lemon juice
2 tablespoons Light soy sauce
1/2 teaspoon Liquid sugar substitute
1 teaspoon Hunan Blend
Brown chicken, skin side down, in an ungreased non-stick skillet or
chicken fryer. Drain and discard chicken fat. Blot chicken with paper
towel, remove skin, and return to the pan, skin side up. Add remaining
ingredients except the low calorie sweetener. Cover and simmer, stirring
occasionally, until chicken is tender 40-45 minutes.
Uncover and continue simmering until sauce is thick. Add low calorie
sweetener only after cooking is complete and skillet has been removed from
heat. Serves: 4
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Betsy/TKL (9:28:14 pm) :
Thai Barbecued Chicken
Recipe By : Everybody's Wokking by Martin Yan
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Chinese
On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Chicken thighs
-----MARINADE-----
3 tbsp Minced garlic
1 tsp Curry powder
2 tbsp Chopped cilantro
1/2 tsp Black pepper
1 tbsp Sugar
3 tbsp Fish sauce
1 tsp Tumeric -- ground
Place the marinade ingredients in a food processor and process to a paste.
Place the chicken in a sealable plastic bag with the marinade. Turn the
bag several times so the chicken is well coated. Refrigerate for 4 hours
or overnight, turning the bag ocassionally to distribute the marinade.
Lift the chicken from the marinade and arrange it on a lightly greased
grill over low coals. Cook, turning frequently, until the meat near the
bone in not pink, about 45 minutes. Can be cooked under the broiler
indoors.
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CarolB, FL (9:28:24 pm) : This is from a St. Louis place that I remember as
being tops. Courtesy of St. Louis Post Dispatch:
VIETNAMESE
CHICKEN STIR-FRY
Cardwell's at the Plaza
2 cups uncooked jasmine rice
1 tablespoon plus 1 teaspoon dark sesame oil
2 tablespoons plus 2 teaspoons vegetable oil
Marinated chicken breasts (see recipe)
1 red bell pepper, cut into matchstick-size sticks
1 yellow bell pepper, cut into matchstick-size sticks
1 green bell pepper, cut into matchstick-size sticks
2 bunches (8 ounces) green onions, cut into 1-inch pieces
8 ounces mushrooms, sliced
1 tablespoon thinly sliced fresh cilantro leaves
1 tablespoon thinly sliced fresh basil leaves
2 cups Vietnamese stir-fry sauce (see recipe)
8 ounces snow peas (about 3 1/2 cups)
8 ounces broccoli flowerets (about 4 cups)
3 tablespoons cornstarch
3 tablespoons cold water
Lime wedges, for garnish
Cilantro sprigs, for garnish
Cook rice according to package directions.
Meanwhile, combine sesame and vegetable oils; heat in a large wok or Dutch
oven until smoking. Add
chicken and stir-fry until almost cooked through, about 3 minutes.
Add bell peppers, green onions, mushrooms, cilantro and basil. Cook until
vegetables are tender.
Add sauce. Bring to a boil; add snow peas and broccoli. Heat until both are
just cooked, but still crisp.
Stir together cornstarch and water. Stir into skillet; cook until mixture
thickens.
Serve with jasmine rice. Garnish with lime wedges and cilantro.
Yield: 6 generous servings.
Approximate nutrition information per serving: 771 calories; 19.5g fat (23
percent calories from fat);
137mg cholesterol; 63g protein; 83g car bohydrate; 5.5g fiber; 1,270mg
sodium.
MARINATED CHICKEN BREASTS
6 (6-ounce) chicken breast halves, skinned and boned, fat removed
2 tablespoons light or dark sesame oil
2 tablespoons fish sauce
2 tablespoons plus 3/4 teaspoon granulated sugar
2 tablespoons Vietnamese chili-garlic sauce
1/2 tablespoon ground black pepper
Cut chicken in 1/4-inch strips.
In mixing bowl, combine chicken with sesame oil, fish sauce, sugar,
chili-garlic sauce and black pepper.
Place in a container, cover and refrigerate for 24 hours.
VIETNAMESE STIR-FRY SAUCE
2 tablespoons minced garlic
1/4 cup loosely packed minced fresh ginger
1 tablespoon dark sesame oil
1 1/2 cups water
2 tablespoons granulated sugar
1/2 cup oyster sauce
2 tablespoons fish sauce
1 teaspoon Vietnamese chili-garlic sauce
Combine garlic and ginger in oil in a skillet. Place a piece of parchment
paper or foil directly over ginger
and garlic. Cover skillet tightly and cook over low heat until ginger and
garlic are soft, about 10 minutes.
Add water, sugar, oyster sauce and fish sauce. Bring to a boil, then reduce
to a simmer. Cook for 5
minutes.
Strain through a fine mesh strainer or through cheesecloth. Discard solids.
Add chili-garlic sauce to
stir-fry sauce.
Place in a container. Let cool.
Yield: 2 cups.
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Bill,DC (9:28:46 pm) : * Exported from MasterCook *
Hunan Style Lamb
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds lamb leg
1 1/2 each carrot -- julienned
1/4 each nappa cabbage -- julienned
1 1/2 stalks scallion -- 1 inch sticks
1 1/2 teaspoons garlic -- minced
3/4 cup vegetable oil
Marinade
3 tablespoons sherry
3 tablespoons soy sauce
3/4 teaspoon chili pepper
3 tablespoons peanut oil
2 1/4 tablespoons cornstarch
Seasonings
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons oyster sauce
3 tablespoons water
2 1/4 teaspoons sugar
1 1/2 tablespoons sesame oil
1 1/2 teaspoons hot sauce
Trim the Lamb of all fat. Slice the lamb across the grain about 1/8 inch
thick.
Make the marinade, first heat the 2 peanut oil until hot. Transfer the oil
to a bowl and add the rest of the marinade ingredients. Mix with sliced lamb
and marinate at least 15 minutes.
Cut the scallions into 1 inch sticks. Mix the seasonings in a bowl and set
aside.
To cook, heat the vegetable oil in the tilt skillet until very hot. Add the
garlic and saute quickly, add the lamb and cook over high heat quickly.
Remove.
Leave enough oil in the skillet to saute, add all the vegetables at once.
Add a little water if necessary. Sprinke with salt, Add the seasonings and
put back in the cooked lamb. Give all ingredients a good stir. Remove to
hotel pans and serve.
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END OF FILE - Part 1 (of 2)
The Kitchen Link