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Ingredients :
1 egg
white
2 teaspoons cornstarch
Pinch of salt
1 pound skinless boneless
chicken breasts, washed, patted dry, cut into 3/4-inch cubes
1 tablespoon
hoisin sauce
1 tablespoon rice vinegar
2 teaspoons reduced-sodium soy
sauce
1 teaspoon sugar
1/2 teaspoon hot chili paste
1 garlic clove,
peeled, ends removed, minced
3 tablespoons water
2 teaspoons peanut
oil
4 dried Sichuan chili peppers, seeds removed and discarded
3 cups
steamed broccoli florets
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
Preparation :
In a medium bowl, whisk the egg white, cornstarch and salt until smooth; add the
chicken and stir to coat. Refrigerate, covered, about 30 minutes. In a small bowl,
combine the hoisin sauce, vinegar, soy sauce, sugar, chili paste and garlic with
3 tablespoons water; set aside.
In a large nonstick skillet or wok, heat the
oil. Add the peppers and cook, stirring as needed, until blackened, about 1 minute.
With a slotted spoon, transfer the peppers to a plate, reserving the oil in the
skillet (there will be just a small amount).
Return the skillet to the heat;
add the chicken mixture. Cook, tossing lightly, until the chicken becomes translucent
(do not brown), 1-2 minutes. Transfer the chicken and pan juices, if any, to a
plate and keep warm.
Return the skillet to the heat; add the hoisin sauce
mixture and cook, stirring constantly, about 30 seconds.
Stir in the chicken,
broccoli and peppers; cook, stirring gently, until heated through, 2-3 minutes.
Sprinkle with the peanuts; serve immediately. Serve with hot cooked rice if desired.
Makes 4 servings. Adapted from "Weight Watchers Stir-Fry to Szechuan" (Macmillan,
$17.95)
Tested by Susan Selasky for the Free Press Test Kitchen 268
calories (35% from fat), 10 grams fat (2 grams saturated fat), 12 grams carbohydrate,
32 grams protein, 296 mg sodium, 72 mg cholesterol, 58 mg calcium, 2 grams fiber.
Ingredients :
Parchment paper
4 firm, white
fish fillets (sea bass, halibut or red snapper), about 1 1/2 pounds, rinsed, patted
dry
3 tablespoons low-sodium soy sauce
1/2 teaspoon orange peel, finely
grated
2 tablespoons orange juice
1 teaspoon sesame oil
1/2 teaspoon
fresh ginger root, grated
1 large green onion and top, julienned
Preparation :
Cut
the parchment paper into four 14-inch squares; fold each square in half. Unfold;
place 1 fillet next to the crease of each square.
In a small bowl, combine
the soy sauce, orange peel, orange juice, sesame oil and grated ginger and stir
well. Spoon the mixture evenly over each fillet and sprinkle with green onion.
Fold the parchment over the fish; roll and crimp the edges together lightly.
Place the packages on a large baking sheet; let stand 15 minutes while preheating
oven to 450 degrees. Bake until the fish flakes easily with a fork, about 10 minutes.
Transfer packages to individual plates; unroll and pull back the edges to serve.
Makes 4 servings.
193 calories (16% from fat), 3 grams fat (1 gram
saturated fat), 2 grams carbohydrate, 36 grams protein, 558 mg sodium, 63 mg cholesterol,
61 mg calcium, trace of fiber.
Ingredients :
5 oz plain flour
1 tablespoon grated coconut
1 1/2 tablespoons roasted
pounded peanuts
1 tablespoon fried white sesame seeds
1 tablespoon sugar
4 tablespoons vegetable oil
4 tablespoons water
Preparation
:
Sift the flour and separate it into two
portions. Add the water into one portion and knead till it is a dough. Add the
oil to the remaining portion of flour and knead till it is a soft dough. Mix the
two doughs together and knead the dough mixture till it is soft. Roll into a thin
sheet. Make into round shapes using a pastry cutter. Mix together the coconut,
peanuts, sesame seeds and sugar with a little oil and water, place portions on
the individual round sheets of dough mixture, fold over to make a crescent shape
and seal the sides. Deep fry on a medium heat till golden brown. Drain and serve.
Ingredients :
6 oz sweet potatoes
10 oz
red bean paste
1 1/2 cups glutinous rice flour
1/3 cup plain flour
2/3 cup white sesame seeds
2 tablespoons sugar
1/2 cup hot water
Preparation :
Peel
the sweet potatoes and boil them till tender, then mash them. Sift the glutinous
rice flour and flour together then blend together with the sugar and mashed sweet
potato. Knead the mixture well and sprinkle in the hot water. Knead the dough
into small balls and then roll each ball into a flat round shape. Spoon on some
red bean paste onto each as stuffing and knead back into balls. Coat the balls
with cold water, then coat thoroughly with sesame seeds. Deep fry on a low heat
until the balls are golden and swollen. Drain and serve.
Ingredients
:
8 ounces wheat noodles or thin spaghetti
Nonstick cooking spray
1 tablespoon minced fresh garlic
1 medium cucumber, thinly sliced
3 green
onions, cut into 2-inch lengths and thinly sliced lengthwise
1/2 teaspoon
chili pepper flakes or to taste
2 tablespoons cornstarch
2 cups low-sodium,
fat-free beef broth
1/2 teaspoon ground black pepper
1/4 teaspoon five-spice
powder or to taste
Sesame oil
2 sprigs fresh cilantro, chopped
Preparation :
Cook
the noodles according to package directions or until tender. Drain the noodles
in a colander and rinse with cold water. Set aside.
Lightly coat a nonstick
wok or frying pan with cooking spray and place it over medium heat. Add the garlic,
cucumber, green onions and pepper flakes. Cook until the garlic begins to brown,
2-3 minutes.
Dissolve the cornstarch in the broth and add it to the pan with
the black pepper and five-spice powder. Stir occasionally until the sauce thickens.
Add the noodles to the vegetable mixture; toss. Sprinkle with sesame oil,
garnish with cilantro and serve hot.
Makes 6 servings.
188 calories
(14% from fat), 3 grams fat (trace of saturated fat), 33 grams carbohydrate, 6
grams protein, 31 mg sodium, 0 mg cholesterol, 22 mg calcium, 2 grams fiber.
Ingredients :
2 tablespoons Dry sherry
4 green
(Spring) onions, chopped
1 Piece of root ginger, shredded
500g (1 pound)
boned chicken, cut into 1 inch strips
2 Celery sticks, sliced
125g (4oz)
button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tablespoons Light soy sauce
Shredded rind of 2 lemons
A few lemon
slices to garnish
2 tablespoons oil.
Preparation
:
Put the sherry, spring onions and ginger
in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl
for 15 minutes. Heat the oil in a wok or frying pan. Add the celery, mushrooms,
and the green pepper. Stir-fry for one minute. Add the chicken and marinade, then
cook for 3 minutes. Stir in the Soy Sauce and lemon rind then cook for a further
minute. Pile into a warmed serving dish and garnish with lemon slices.
Ingredients :
4 large Chinese dried black mushrooms
1 tbsp. peeled, minced FRESH ginger
2 tsp. minced garlic
1/3 C thinly
sliced carrots
1/3 C thinly sliced bamboo shoots
1/3 C snow peas, cut
in half lengthwise
1 tbsp. rice wine
2 cups chicken broth
1/3 C oyster
sauce
3/4 tsp. salt
1 tsp. sugar
1/3 C soy sauce
2 tsp. rice vinegar
3 tbsp. cornstarch mixed with 3 tbsp. water
2 tbsp. peanut oil
1 tsp.
sesame oil
shake of white pepper
Preparation
:
Soak the dried mushrooms in water to cover,
and set aside. Minceginger and garlic and put into a small dish. Cut carrots,
bamboo shoots, and snow peas and combine in a small bowl. Combine rice wine, chicken
broth, oyster sauce, sat, sugar, soy sauce, and vinegar in a small bow. Combine
cornstarch with water in a small dish.
Remove dried mushrooms from bowl and
squeeze aout excess liquid. They should be fully hydrated, if not, let them soak
longer. Trim and discard stems. Cut into 1/2" wide strips and place in dish with
carrots.
Heat wok over high heat for 2 to 3 minutes. Add vegetable oil and
heat 30 seconds. Move the wok around so the oil coats the sides. Add ginger mixture
and stir 15 seconds. Add vegetables and stir quickly. Add chicken broth mixture
and simmer briefly then add cornstarch. Bring to a boil. Add sesame oil, a little
white pepper (black can be substituted) and pour over hot fried fish.
Fish: Buy firm fillets and cut into serving sizes. Soak in salt water for 30 minutes.
Drain and rinse. Pat dry. Dip in beaten egg and coat well with cornstarch. Fry
in hot oil to cover until golden brown. Remove with a slotted spoon. Drain briefly
and transfer to serving platter. Ladle sauce over fish.
Ingredients :
1 lb. flank steak, partially forzen
1/4 to 1/2
C cornstarch, approximately
2 to 3 cups PEANUT oil
6 to 8 pieces of
dry orange peel, about 1/2" square
1 dozen dry hot pepper pods, about two
inches long, or to taste
1/4 small onion, cut in 1/2" squares
1/4 C
water chestnut slices
1 tsp. minced garlic
1 tbsp. minced green onion
1 tbsp. rice wine
1/4 C sugar
3 tbsp. soy sauce
1/2 C chicken
broth
1 tbsp. oyster sauce
1 tsp. sesame oil
Preparation
:
The flank steak should be frozen, but still
pliable for easier slicing. Cut it into 3 lengthwise pieces, then cut across the
horizontal to make small pieces, about 1/2" by 2" (sizes will vary, but those
are ballpark figures). Coat the meat completely with cornstarch and set aside.
Cut up dry orange peel into small pieces and combine in a small dish with hot
pepper. Cut onion and combine in another small dish with water chestnuts. Mince
garlic and green onion. Combine rice wine, sugar, soy sauce, chicken broth, and
oyster sauce in a small bowl. Set a metal strainer over a large receptacle (not
plastic) in kitchen sink.
Heat wok for two minutes over highest heat. Add
oil and heat until it is very hot. Add beef and stir to break it up. Fry for 2
to 3 minutes, until beef gets a yellowish cast to it and the outside is crispy.
Transfer to strainer in sink and pour oil and beef into it.
Place empty wok
back on high heat and add garlic and green onion. Add hot pepper and orange peel.
Stir briefly. Add onion and water chestnuts and stir 30 seconds. Add sauce and
stir well to coat. Let Mixture boil until it thickens slightly. Add hot beef and
then sesame oil. Stir once or twice and place on a warm plate. Serve immediately.
Serves 4 to 8 as part of a larger meal. Serve with steamed rice.
Ingredients :
1 lb. boneless, skinless chicken, cut in large chunks
1/3 C cornstarch
1 small zucchini, cut into chunks
2 tsp. minced
garlic
1 tbsp. chopped green onion
1/4 C chicken broth
1 tsp. oyster
sauce
1/4 tsp. hot pepper paste
1 tbsp. soy sauce
1 tbsp. rice
wine
3 tbsp. rice vinegar
1 1/2 tbsp. cornstarch mixed with 1 1/2 tbsp.
water
1 tsp. sesame oil
Preparation :
Cut the chicken and coat it with cornstarch. Set aside
(discard any extra cornstarch). Slice the zucchini on a shallow diagonal about
1" wide. Roll the zuchhini halfway and slice the same way to form chunks that
are shaped like trapezoids. Set aside.
Combine garlic and green onion in a
small dish. Combine broth, oyster sauce, soy sauce, hot pepper sauce, wine, and
vinegar in a small bowl. In another dish or small glass, mix cornstarch with water.
Place a metal strainer in a large receptacle (not plastic) in the kitchen sink.
Heat wok over high heat for two to three minutes. Add vegetable oil; heat until
VERY hot. Add chicken; stir to break it up. Fry until golden brown - the color
of fried chicken. Transfer chicken to strainer.
Place empty wok back on high
heat for 30 seconds. Add garlic mixture and fry for several seconds. Add zucchini
and toss a minute over high heat. Add sauce mixture and bring to a boil. Add cornstarch
and boil until thickened. Add chicken and sesame oil and heat through. Serve with
hot steamed rice. Serves 4 to 8 as part of a larger meal.
Ingredients :
1/2 pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon
Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped
green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square)
wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion
Preparation :
In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped
green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
Place about one teaspoon of the filling at the center of each wonton skin. Moisten
all 4 edges of wonton wrapper with water, then pull the top corner down to the
bottom, folding the wrapper over the filling to make a triangle. Press edges firmly
to make a seal. Bring left and right corners together above the filling. Overlap
the tips of these corners, moisten with water and press together. Continue until
all wrappers are used.
FOR SOUP: Bring the chicken stock to a rolling
boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion,
and serve.
Ingredients :
2 chicken
breasts
2 tablespoons water
4 egg whites
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon sherry
Pepper to taste
1 1/2
cups chicken stock
2 tablespoons cooked ham, minced
Mixture :
1 tablespoon cornstarch
2 tablespoons water
2 cups oil for deep-frying
2 tablespoons oil for stir-frying
Preparation
:
Bone and skin the chicken breasts. Then
mince the chicken meat very finely (if you like use a blender at low speed). While
you are mincing the chicken add 2 tablespoons of water to the chicken a few drops
at a time until the water is absorbed and the chicken is like a paste. Beat the
egg whites until they are slightly stiff. Carefully fold the beaten egg whites
into the chicken mixture. Stir in 1 tablespoon cornstarch to the chicken/egg white
mixture. Add seasonings - 1/2 teaspoon salt, pepper to taste if desired, 1 tablespoon
sherry if desired. Heat wok and add oil for deep-frying. When oil is ready, add
the chicken and deep-fry, using chopsticks to separate the chicken pieces. Turn
over and cook the other side (total cooking time should be about 2 - 3 minutes).
Remove the chicken from the wok and drain. Clean out the wok. Reheat the wok and
add 2 tablespoons oil for stir-frying. When oil is ready, add the stock. Add the
chicken and bring to a boil. Add the cornstarch/water mixture, stirring to thicken.
Serve hot and garnish with minced ham.
Ingredients :
Jiaozi Dumpling dough
3 cups
flour
up to 1 1/4 cups cold water
1/4 teaspoon salt
Filling
300 grams fresh Chinese (Napa) cabbage
1/2 lb ground meat (pork or beef)
1 teaspoon salt
1 TB soy sauce
1/4 tsp fresh ground white pepper, or to
taste*
1/2 green onion, minced
2 slices fresh ginger, minced
3 TB
sesame oil
Preparation :
In a large bowl, dissolve the salt into the cold water. Slowly
add the water to the flour, stirring to mix, until it forms a dough, adjusting
the amount of water or flour as necessary. Knead the dough into a smooth ball.
Cover and let rest for 20 minutes.
While the dough is resting, prepare
the filling ingredients. Add the salt, soy sauce, and white pepper to the meat,
stirring in only one direction. Add the remaining ingredients, stirring in the
same direction, and mix well.
To make the dumpling dough: knead the dough
until it forms a smooth ball. Separate into three equal sections. Shape each section
into a cylinder approximately 1-inch in diameter. Cut each section into 20 equal
pieces, scoring the dough if necessary. Roll out each piece into a 3 - 3 1/2 inch
circle.
To make the dumplings, place a small portion of the filling into
the middle of each wrapper. Fold the dough over the filling into a half moon shape
and pinch the edges to seal. Continue with the remainder of the dumplings. The
recipe should make approximately 60 dumplings.
To cook, bring a large
pot of water to a boil. Add half the dumplings, giving them a gentle stir so they
don't stick together. Bring the water to a boil, and add 1/2 cup of cold water.
Cover and repeat. When the dumplings come to a boil for a third time, they are
ready. Drain and remove. If desired, the boiled dumplings can be pan-fried at
this point.
Serve with your favorite soy dipping sauce. Jiaozi dumplings
can be frozen in a sealed plastic bag.
Ingredients :
3 Chinese dried red dates
5 slabs brown candy (peen
tong), about 11 ounces
3 teaspoons vegetable oil
7 cups glutinous rice
flour
1 tablespoon white sesame seeds
1 large egg
vegetable oil,
for pan-frying
Preparation :
In a small bowl, soak the red dates in 1/4 cup cold water
for 30 minutes, or until softened. When softened, remove and discard the pits.
Cut each brown candy slab into 8 pieces. Place sugar in a heatproof bowl,
pour 2 cups boiling water over the sugar, and set aside until dissolved and completely
cooled.
Grease a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided
bowl, such as soufflé dish, with 2 teaspoons vegetable oil.
In a large bowl,
place rice flour. Make a well and stir in cold sugar water. Knead dough in the
bowl, adding an additional 1/3 cup cold water until dough is smooth, slightly
moist, and shiny, 5 to 10 minutes.
Place the dough in the prepared dish and
pat until it fills the dish evenly.
Cut the red dates into halves and place
cut-side down in a ring around the outside of the dough, leaving a few to decorate
the center.
Sprinkle the top with sesame seeds. Coat with the remaining 1
teaspoon oil, using your fingers and lightly pressing down on the dates and sesame
seeds.
Bring water to a boil over high heat in a covered steamer large enough
to fit the dish without touching the sides of the steamer. Carefully place the
dish into the steamer, cover, and steam 35 to 40 minutes on high heat. Check the
water level and replenish, if necessary, with boiling water. The cake is done
when it begins to pull away from the sides of the pan. Carefully remove the dish
from the steamer and pour off any excess liquid on the surface. Place on a rack
to cool. Loosely cover and set at room temperature in a cool room until the next
day, when it will be ready to eat.
Run a knife along the edge of the cake
to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the
cake right-side up onto the cutting board. Wrap the cake in plastic and refrigerate
until ready to use.
When ready to eat, cut the cake into quarters. Cut each
quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each
strip crosswise into scant 1/4-inch-thick slices. This is the typical way of slicing
a cake Chinese style. Beat an egg in a small bowl, until frothy. Dip the slices
in egg.
Heat a 14-inch flat-bottomed wok or skillet, over medium heat until
hot but not smoking. Add just enough vegetable oil to barely coat the wok, add
the egg-dipped slices in batches and cook 2 to 3 minutes per side, until golden
brown. Serve immediately.