Thursday, January 27, 2011

stewed whole duck in brown sauce

1 whole duck or chicken
4 green onions
3 slice ginger
1 star anise (optional)
6 T. soy sauce
2 T. wine
3 oz. crystal sugar or 3 T. sugar
2 t. salt
2 t. sesame oil
8 cups oil
1/2 lb green vegetalbes (optional)


clean duck, brush an soak with soysauce about 1/2 hour, reserve sauce

deep fry the duck until it looks brown and the skin is crispy. remove duck from frying pan and drain oil

put the duck in a stew pot or the same frying pan, add green oinons, ginger, star anise, wine and the remaning soy sauce and 5 cups boiling water (to barely cover the duck) cover with lid and stew about 2-1/2 hours over very low heat. add sugar and salt after 1 hour in cooking.

when the sauce is reduced to 2/3 cups, splash the sesame oil, place duck on platter and pour sauce over top.
serve

note: stir-fry green veggies with 3 T. oil and 1 t. salt, 1/2 t. sugar and place around duck. lettuce an parsley may be used but do not fry!

deep fried chicken with walnuts

3/4 lbs chicken breast
1 cups walnuts (or cashew nuts)
1 egg white
1/2 T. wine
1 t. salt
2 T. cornstarch
6 cups oil
1 t. flavored pepper salt

remove the skin and membrane from chicken meat and slice into 1-1/2" wide an 2" long 1/8" thick pices and place in a bowl to marinade with egg white, salt, wine and cornstarch. set aside about 15 minutes

boil the walnuts in boili8ng water about 10 seconds, remove and let cool, then chop into small pieces the size of rice.

dredge the chicken pieces on all sides with chopped walnuts, then deep fry over low heat about 1 minute or until golden brown

remove chicken from frying pan and lay on plate, serve with flavored pepper salt

note: pepper salt
1 T. brown pepper corn
2 T. salt

stir and mix over low heat in a dry frying pan about 1 minute when salt is brown and pepper corn is dark and smell good let cool then grind very fine and shift with a very fine sieve. this keeps well in a tighly covered bottle and is use in an fried or roasted dishes.

Tuesday, January 25, 2011

stewed chicken with pineapple sauce

1 whole chicken
2/3 cups pineapple, diced
1/2 cups onions, sliced
1/2 cups pineapple juice
5 parsley leaves
5 T. soy sauce
1 T. wine
2-1/2 cups cold water
1 T. cornstarch (make paste)
1 T. cold water (make paste)
1 t. sesame oil
5 cups oil

clean the chicken. soak the soysauce and wine or about half an hour. deep fry in the hot oil until it becomes golden brown

remove the chicken an drain off oil from frying pan. put back only 3T. oil in pan and stir fry the onions. Add the remaining soaked sauce and pineapple juice. add the chicken then add cold water, cover the lid. stew at low heat for

about half and hour, until the chicken is done(when only half the liquid is left)

remove the chicken and cut into 1" wide and 2" long pieces, then lay on a platter in a chicken shape

add pineapple into the pan, cook with the chicken liquid for about 3 minutes in low heat. Add corstartch paste and sesame oil and sesame oil, stir well. pour the sauce over the chicken with parsley for decoration

sweet and sour spareribs

Sweet and Sour Spare

sweet

1-1/4 lbs pork spareribs
3 green onions
4 T. soy sauce
4 T. sugar
3 T. brown vinegar
5 T. cold water
1/2 T. wine
2 t. cornstarch
1 t. sesame oil
6 cups oil

cut the spareribs into 1" square pieces, then marinade with wine and soy sauce for 30 minutes, reserve the soy sauce in bowl.

deep fry the spareribs for about 2 minutes, take out and heat oil again then friy once more until spareribs turns very brown (about 15 secs). remove spareribs and drain off oil from frying pan

add sugar, vinegar, water, cornstarch, sesame oil and shredded green onion to the bown used for marinating spareribs. this is the seasoning sauce.

heat one tablespoon oil in frying pan and pour in the seasoning sauce, boil and stir fry until thickend and heated thorughly, add spareribs and stir well before serving

Monday, January 24, 2011

Jellied Chicken

2 chicken breast (about 3/4lbs)
2 slices ham
10 parsley leaves
1/6oz Agar-agar or 1 envelope of unflavored gelatin
1-1/2 t. salt
1 T. wine
1/2 cup carrot (shredded)
1/2 cup turnip
1 green onion
2 pieces of ginger

place the chicken, green onion, and ginger in boiling water for about 20 mins. remove the chicken from the pan and let cool, then remove all the bones an skin. Cut into 1" wide 1-1/2" long pieces (with skin)

soak the agar-agar about 10 minutes, squeeze and cook with 1-1/2 cup chicken soup remaining from boiling the chicken for about 8 minutes in low heat, stock will be reduced to 1 cup. pour in a bowl, add chicken meat, salt and wine. steam for about 1/2 hour

slice the ham and cut into small leaf shape or triangles. lay in the bottom of bowl at attractively along with parsley leaves, then add chicken chicken meat. add the stock. when it's cool place in refrigerator until firm. this will take more than 1 hour.

turn the bowl on a plate, remove the bowl, decorate with shredded carrot and turnip or green peas around the plate and serve

Sunday, January 23, 2011

Paper Wrapped Fried Chicken

1 lbs. chicken
2 slices ham
2 black mushroom (1" round)
15 parsley leaves
15 squares of cellophane paper (5"x5")
3 T. soy sauce
1/2 t. salt
1 T. Wine
1 t. sugar
1/4 t. black pepper
2 T. sesame oil
6. cups oil

cut the chicken meat (with skin) into 1" wide, 2" long cross-wise slices, lay in bowl and marinade with soy sauce,sugar,salt,wine and black pepper for about 15 minutes

soak mushrooms in warm water and remove stems. cut each in 8" small triangular pices.

slice the ham and cut it into the same size as the mushrooms

using 1 sheet of paper at a time, brush it with some sesame oil with corner facing you, place the middle 1 parsley leaf with face down. on one side of the parsley place mushroom slice and on the other side the ham slice.

lay on top of this 1 slice of chicken meat skin faced down. fold up the corner nearest to you to edge of chicken

fold the left and the right corners over the chicken meat to make a package.

tuck the remaining corner inside to make a neat rectangular package. the parsley, mushroom and ham is on the top side

heat oil in frying pan to about 300C., drop the packages into oil, fry about 2 minute, remove package and lay on platter and serve

Wined Chicken

1 whole chicken
2 Tbspn. salt
1-1/2 cup wine (Chinese "Shao-Sing" or Japanese wine a.k.a. "sake")
1 cup chicken stock (cold)

clean and dry chicken. rub the chicken with salt, both inside and out. let stand for about 4-6 hours

put chicken in bowl, steam it over high heat for about 25 min.

remove chicken from bowl, let cool then cut in 4 to 6 large pices, lay in deep bowl.

add chicken stock and wine, mix by shaking the bowl, cover and keep in refrigirator about one day. (turn chicken once after 6 hours)

remove 1 or 2 pieces of chicken at a time cut into 1" wide 2" long. Lay on a serving plate and sprinkle with 1 tablespoon of wine brine. Decorate with tomato slices or parsley if desired

enjoy

note: the wine brine can be save and used again. It is not advisable to soak the chicken for longer than 4 days or the flavor might get a little too strong