<<< EISNER::DUA0:[NOTES$LIBRARY]WHO_AM_I.NOTE;1 >>> -< Please use your full name in note .0 of your topic >- ================================================================================ Note 398.22 RECIPES 22 of 22 EISNER::IVLER "J.M. Ivler" 500 lines 27-MAR-1990 21:49 -< Lots of Chinese Recipies (Very long :-) ) >- -------------------------------------------------------------------------------- This note is a bit long, it contains recipies that were used by my father when he taught a class in Chinese cooking at a local school (local in Conn.) about three years ago. None of these recipies come from books. According to him, they were all modified by him from what he learned in books and what he picked up in New Yorks Chinatown (you have to understand that this is the man who has a resturant wok stove installed in his kitchen :-) ) So, with all that said and done, below starts a long text of about 15-20 recipies. Wok and enjoy. jmi  Boiled Rice ------------ 1 1/2 cups of long grain rice 3 cups of water (or chicken stock) 1/2 tsp of salt (optional) 1/2 piece of crumbled cooked bacon (optional) Standard method: Bring water to boil in saucepan. Add rice, stir once. When water has boiled out (holes in top of rice) reduce heat to low and cover for 15 minutes. Uncover, fluff and serve. (use chicken stock to remove blandness, use bacon to add a smokey flavor. Bacon should be added just about the time the water "boils out").  Shrimp and Green Onions (with two gingers) ------------------------------------------ 1 lb shrimp (30-35 count prefered) 3 bunches of green onions 3-4 slices of fresh ginger root (3 tbs. when chopped) candied ginger (3 tbs. when chopped) 4 tbs peanut oil Shell and devein shrimp. Cut each into 2-3 bite size pieces. Cut onion tops into 2" pieces (save bottoms for soup stock recipies). Peel and chop ginger root. Chop candied ginger. Heat 2 tbs of oil. when oil is hot, add 1/2 of the chopped ginger root and stir fry 3-5 seconds. Add 1/2 of the shrimp and stir fry 2-3 minutes until cooked through (all pink). Remove shrimp and set aside. Cook remaining ginger root and shrimp and set aside with the first batch. Heat remaining oil. Add green onions and stir fry for 15 seconds. Add candied ginger and continue to stir fry for 15-30 seconds (until candied ginger starts to soften). Add back in all the shrimp and stir fry and mix with the onions. Remove and serve at once.  Deep Fried Chicken (Shrimp*) (Fish**) ------------------------------------- 2 whole chicken breasts (skinned and boned) 2 eggs 4 tbs. cornstarch (reserve 1 tbs.) 2 cups peanut oil Trim chicken breasts of fat and sinew. Put on a plate in one layer and put in freezer for about 10 minutes (until slightly stiff). Remove and cube into bite size pieces. Coat each piece with cornstarch. Seperate eggs using whites only (return yellows to shell :-) )Beat whites to stiffness (a little less than stiff peaks). Fold in 1 tbs of cornstarch. Coat each piece of shichen with the mix. Heat oil to about 375 degrees (not quite smoking). Deep fry half the pieces for 3-4 minutes. Remove and repeat wit the balance. Remove and serve with sauces and dips. * Substitute 3/4 lbs of shrimp. Shell and devein and follow the above. ** Substitute 2-3 medium size filets of sole. Cut into bite size pieces and follow the instructions above.  Sauces for the above --------------------- 1 - Ginger Sauce 1 tbs peanut oil 1 cup pinapple juice 1 tbs cornstarch 1/2 cup water 1/2 cup sugar 3 tbs fresh chopped ginger 1 tbs soy sauce (dark) Heat the pinapple juice and oil in a saucepan over low heat for 1-2 minutes. Mix the cornstarch, soy sauce, water and sugar and add this to the juice along with the ginger. Cook until thickened stirring constantly. 2 - Sweet and Pungent Sauce 3/4 cup water 1/2 cup sugar 1/2 cup white vinegar 1 tbs. cornstarch 1 tbs soy sauce (light) 1/4 cup cold water (in reserve) Bring 3/4 cup of water to a boil. Add sugar and desolve. Add vinegar and cook for 1 minute. Blend cornstarch, soy sauce and cold water to a paste. Stir in to boiling water and thicken. Serve. 3 - Plum Sauce 1/2 cup chutney 1/2 cup plum preserve or jelly 1 tbs sugar 1 tbs white vinegar Chop chutney fine, then combine with plum, sugar and vinegar. Blend well, then heat theroughly, stirring (if mixture gets to thick, thin with water). Variations: Sustitute apricot preserve for plum Substitute brown sugar for white Substitute lemon juice for vinegar 4 - Soy and Garlic Dip 4 tbs of soy sauce (light) 1/8 tbs of chili-garlic sauce (Chinese) Combine ingredients, belnding well.  Wontons ------- 1/2 lb chopped pork 1/2 lb shrimp (cleaned deviened, dried and chopped) 1 tbs dry sherry 1 tbs soy sauce (dark) 1/2 tsp salt 1/2 tsp sugar 2 scallions (chopped) 6 water chestnuts (chopped) Mix by hand - or can be done in a food processor with quick on/off turns. DO NOT OVER-PROCESS. Place 1 tsp of filling in the center of wrapper/skin. fold over at center, seal edge with a dab of water. Fold in half again. Pull 2 corners (on the stuffing side) together, overlap one with the other and seal with a dab of water. resembles a nun's hat. [editors note: good luck... :-) ]  Basic Chicken Stock ------------------- 1 chicken (quartered) 3 qts water 2 whole scallions 2 slices fresh ginger 2 tbs dry sherry salt to taste fresh ground pepper to taste Put chicken in a large pot, cover with water and bring to a boil. Cook 2 minutes. Remove bird and rinse it in cold water. Discard water from pot. wash out pot and add the 3 qts of water. Return bird to pot, brinfg to boil and add remaining ingredients, simmer for 4 hours. Season with salt and pepper to taste at end of cooking. cool, strain broth, Discard bird (use in chicken salad). Refrigerate and skim off fat before using. Keeps 4-5 days in the frige, for a year in the freezer. Wonton Soup [ed: why do you think we gave the Wonton recipe?] ----------- 20 uncooked wontons 5 cups chicken broth 4 oz watercress or fresh spinach (cut in half lengthwise) 2 cups water In one pot bring the 2 cups water to a boil. In another heat the chicken broth. Add wontons to boiling water, when water comes back to boil, cover and cook wontons over a medium-high heat for 3-5 minutes (should be somewhat al dente) While wontons are cooking put watercress (or spinach) in chicken broth and boil for 2 minutes. Drain wontons, add chicken broth and simmer for 1 minute. Serve hot. Egg Drop Soup ------------- 5 cups chicken broth 2 scallions (coarsely chopped) 2 eggs (lightly beaten) 2 tbs cornstarch 6 tbs water mix cornstach and water. Heat chicken broth to boiling and add chopped sacllion, cook 1 minute. Stir in cornstach adding it very slowly and stirring constantly. Continue to stir constantly until soup starts to boil again. Pour beatten egg over surface and remove from heat. wait 30 seconds and stir once. Serve immediatly.  Red Cooked Chicken Thighs ------------------------- 10 chicken thighs 1-2 slices fresh ginger 1 clove garlic 1-2 cloves star anise 2 tbs rice wine 1 cup soy sauce (light) 1 cup soy sauce (dark) 1 cup water 4-6 tbs sugar (to taste) Skin and trim chicken thighs. Chop in half (use a clever or have the butcher do it for you). Smash ginger root and garlic. Mix all the ingredients (except chicken) together in a saucepan and bring to boil. Add chicken and allow to simmer for 20-25 minutes. Remove and serve either hot or cold. NOTE: reserve the sauce. this is now a master sauce and it can be reused many times. To keep the sauce best; refrigerate and skim off the fat. It can last up to one month in a frige without being reheated (with reheating and "adding this and that to make up for lost volume" it has been known to be passed from generation to generation).  Stuffed Cucumbers ----------------- 4 large cucumbers 1 egg 1/2 lb ground pork 4 green onions (minced) 1 clove garlic (minced) 1/2 tsp salt 1/4 tsp ground ginger 1/4 tsp fresh ground pepper Peal cucumbers. Cut off ends. Cut crosswise into pieces 1.5 inches long (*not* lengthwise!). Scoop out the seeds and center of each piece, leaving the shell and the bottom. Set aside. In a small mixing bowl [ed: use a large one, I don't care :-) ] beat egg with a fork. Add pork, onions, garlic, salt, ginger and pepper. Mix theroughly. Stuff cucumbers with the meat filling and place on a steamer rack. Over a high heat bring water to a boil and then set the steamer rack over it. Cover staemer and steam for 25 minutes (or until done). Remove and serve.  Almond Float ------------ 1 envelope unflavored gelatine 1/3 cup cold water 2/3 cup boiling water 1/3 cup sugar (more or less) 1 cup cold milk 1 tsp almond extract food coloring (if desired) 1 can manderine orange (or any Chinese fruit) Assemble all ingredients. Soften gelatin in cold water. Add this to boiling water. Add sugar. Stir thoroughly. Pour milk and extract in. Pour into square pan (ed: I use ice cube trays) and refrigerate. When ready to serve, remove pan and cut into half inch cubes (ed: see why I use the ice cube tray) Serve with the frute in the syrup. If more liquid is desired, mix a little sugar and water together with some almond extract. [ed note: To make removal of the "jello" from the ice cube tray easier, place a toothpick into each block (about 3/4 of the way down) before refrigerating)  Shrimp Toast ------------ 1 lb shrimp 1 small onion 1 slice ginger (fresh) 1/2 tsp sugar 1 egg (beaten lightly) 1 tbs cornstarch 2 ybs rice wine 2 cups peanut iol 12 slices stale white bread 2-3 tbs water (optional) Shell and devien shrimp. Chop fine (or use a blender, do not over process). Chop onion and ginger finely. Combine all the above with the sugar, egg, cornstarch and rice wine. Mix theroughly. Spread on Bread. Heat oil to 375 degrees and deep fry bread (on shrimp side) for 1 - 1.5 minutes (more or less depending on oils temp). Turn bread over and brown other side (about 1 minute). Remove and drain on paper towles. Cut into 3-4 pieces and serve.  Sweet and Sour Pork ------------------- 6-8 center cut pork chops (thick) 1-2 green peppers 1-2 carrots 1 can pinapple chunks 1 tsp cornstarch 1 tbs water 5 tbs sugar 5 tbs white vinegar 1 1/2 tbs soy sauce (dark) 3+ tbs cornstarch (for dredging) 1 tbs rice wine 2-3 cups peanut oil Remove center of chops. Trim and cut into bite size pieces. wash and seed peppers, cut into 1" pieces. Slice carrots diagonally (approx 1/4 cup) Parboil peppers and carrots (if desired). Remove pinapple from can (reserve the liquid). Mix cornstarch and water (1 tbs each) Mix vinegar, pinapple liquid (sufficient for one cup), soy and vinegar. Step 1: Roll pork pieces in cornstarch until gredged throughly. Add rice wine to coat all pieces with a paste. Heat oil to 375 degrees. Drop in cubes and fry until gloden brown. Remove the cubes and drain on paper. Empty wok of oil (if you are using one). Step 2: Heat wok. add 2 tsp of oil and heat. Stir fry peppers and carrots for 15-20 seconds until the color changes. Remove. Add sweet and sour mix, and when it boils add the vegitables and the pinapple. Stir in the cornstach mixture and thicken. Add pork and stir until all ingredients are covered with the sauce. Remove and serve.  Steamed Scallops with Garlic Sauce ---------------------------------- 12 oz scallops (bay prefered, sea OK) 1 tbs rice wine 1/2 tbs cornstarch 3 green onions 4-5 slices fresh ginger 2 tbs peanut oil 2 tsp minced garlic 1 tbs soy sauce (dark) Rinse scallops, drain and dry with papper towles. Cut each one crosswise into thin pieces about 1/2 inch thick. Mix scallops with wine and sornstarch. Place in shallow bowl or plate. Cut green onions into 2" sections, slice ginger root and scatter both on top of the scallops. Steam scallops for 5-7 minutes over high heat. Remove and discard the onions and ginger, drain scallops of exess water. Heat oil until smoking. remove from heat and add garlic. Stirfry garlic until slightly brown, add the soy sauce and pour the mixture over the scallops. Serve.  Sweet and Sour Spareribs ------------------------ side of spareribs 1 tbs cornstarch 1 tbs soy sauce (dark) 1/2 cup water 2/3 cup peanut oil Suace ----- 1 cup water 4 tbs sugar 4 tbs white vinegar 1 tbs cornstarch 1 tbs soy sauce (dark) Have butcher cut spareribs lengthwise into three sections. Cut into bite size pieces and boil in water (to cover) for 20-25 minutes until cooked. Drain and cool. While ribs are cooking, prepare sauce as follows. Prepare cornstarch paste (using the 1 tbs cornstarch and 1 tbs soy sauce), set aside. Boil one cup of water, add sugar and stir until disolved. Add vinegar and boil for 1 minute. Remove from heat, wait 10-15 secons and then, while stirring constantly, add the cornstarch paste. Mix one tbs soy sauce and 1 tbs cornstach. Add water to this until it is a thin paste. coat ribs with paste. Heat oil to 375 degrees and deep fry the ribs until golden brown. Remove ribs to serving dish and pour sauce over them and serve. [ed: sauce can be served on the side. If sauce has cooled, it can be nuked.]  Beef with Broccoli [ed: no longer servable at the White House] ------------------ 1/2 lb lean beef (flank steak) 1 bunch broccoli (approx: 1 lb) 1-2 slices fres ghinger root 1 tbs cornstarch 1 tbs rice wine 1 tbs soy sauce (dark) 1/2 cup water (or beef stock) 3 tbs peanut oil Slice beef thin against the grain. Combine the cornstarch, wine and soy. Add to beef and coat. Wash broccoli, cut off flowerettes and break into bite size pieces. Mince ginger root. Heat 1 1/2 tbs oil. Add beef and stir fry until it loses its rednes. remove. Heat remaining oil. Add ginger root and stir fry. Add brocolli and stir fry about 15-25 seconds (until color is bright green). Stir in the water (or stock) and cover. Continue to cook over medium heat for aboutr 3 minutes (until tender). Return beef and stirfry for 1-2 minutes to reheat beef and blend falvors. Serve  Broccoli with Peanut Sauce [ed: also not served at the White House anymore] -------------------------- 2 heads broccoli 1 stick butter 1 cup unslated roaster peanuts (chopped) 4 heaping tbs creamy peanut butter Steam broccoli about 7-8 minutes (or boil). While broccoli is steaming (boiling) do the following: melt some butter in a saucepan, when it starts to foam add chopped peanuts and stir (to avoid burning) until peanuts are golden. Then add peanut butter and stir until the peanut butter is melted. Remove and drain broccoli, place in serving dish, pour sauce over broccoli and serve.  Ginger Chicken -------------- 2 whole chicken breasts 2 cups peanut oil batter: 1 1/2 cups flour 1 tsp salt 1/2 tbs baking powder 1 cup water 2 eggs Sauce: 1 tbs peanut oil 1 cup pineapple juice 1 tbs cornstarch 1/2 tbs say sauce (light) 8 tbs water 1/2 cup sugar 5 slices fresh giner pressed thru a garlic press (makes ginger juice) Skin and bone the breasts, cut into one inch cubes (easier to do when partially frozen). Beat the eggs, slowly add the water. Add the dry goods and mix well. Dip the chicken cubes in the batter and then deep fry a 375 degreed until golden brown. remove and place on towels to drain. Heat the pineapple juice and the oil in a saucepan over a low heat for about 2-3 minutes. Mix together the cornstarch, soy sauce, water and sugar and add this to the juice. Add the ginger slices (discard the ginger juice). Cook until thickened stirring constantly.. Pour the sauce over the chicken and serve. [ed: That's all for Chinese Cuisine... More recipies are to come... eat and enjoy in good health.]