Chinese 1

Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. I Corinthians 10:31

Chinese 1

Almond Chicken

Elizabeth Powell
Serving Size : 4 Preparation Time :2:00
Categories : Poultry Chinese
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil

Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3"
long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger,
and garlic together. Place chicken in marinade, turning to coat. Marinate
at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg
slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg
and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat
oil to 350. Fry chicken pieces in batches one layer deep until crisp,
golden brown. Be sure to let oil come back up to 350 between batches.
Drain on paper towels and serve at once.

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Serving Ideas : Garnish with chopped green onion.

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ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE

Serving Size : 6
Categories : Chinese Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken thighs
12 medium Asparagus spears
3 tablespoons Peanut or corn oil
-----MARINADE-----
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoons Thin soy sauce
1 pinch Sugar
-----SAUCE-----
2 teaspoons Fermented black beans
3 Cloves garlic -- minced
1/2 teaspoon Brown sugar
2 teaspoons Black soy sauce
3/4 cup Chicken stock
Cornstarch paste

Marinating: With sharp paring knife, scrape chicken meat from thigh;
slice into thin strips across the grain. (Breast meat is not preferred for
this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch
and sugar in bowl; massage liquid into meat with your fingers. Marinate
for 15 to 30 minutes.

Preparation: Wash asparagus; peel tough white outer skin off ends; slice
on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl,
combine and mash black beans and garlic, brown sugar, black soy sauce and
chicken stock; stir; reserve for 15 minutes.

Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add
chicken.
Stir-fry for about 3 minutes on high heat - or until chicken begins to
shrink and firm up. Remove chicken to holding bowl.

Reheat wok to high, add remaining oil. When oil is hot, add black bean
sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce
with asparagus. When sauce boils, add cooked chicken; toss to combine.
Dribble in a little cornstarch paste if needed; cornstarch in chicken
marinade might be enough. Toss ingredients until very little liquid
remains and is reduced to glaze. Dish is ready when asparagus brightens.
If you still have too much liquid, remove ingredients, continue to reduce
sauce, then return ingredients to coat them with sauce. Serve in
individual portions.

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BBQ PORK LO MEIN *** dxdg05a

Serving Size : 4
Categories : Main Dish Chinese
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Sesame oil
2 tablespoons Vegtable oil
1 teaspoon Ginger -- finely chopped
2 cups Bok choy -- cut into 1/2" pie
1 1/2 cups Bean sprout
8 ounces Chinese bbq pork
1/2 cup Chicken broth
2 tablespoons Oyster sauce
1 tablespoon Soy -- dark
1/2 teaspoon Sugar
Pepper -- dash

1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside 2.
Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir
fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork,
Stir fry 2 min 4.
Add broth then when broth is hot add noodles, cover and cook 2 min 5. Add
sauce, stir well and serve Varriations, instead of pork, use left over
cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in
season can be used in place of the sprouts and bok choy From "Dim Sum" by
Ruth Laws 8 oz lo mein noodles JANE HARRIS (DXDG05A)

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BEEF CHOW FUN

Serving Size : 6
Categories : Chinese Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 each Chow Fun Noodles
1 pound Beef flank steak -- sliced
across the grain
-----MARINADE-----
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
1 each Egg white
1 tablespoon Peanut oil
-----ADDITIONAL-----
7 tablespoons Peanut oil for pan-frying
2 each Cloves garlic -- chopped fine
1 each Slice ginger -- cut julienne
1 tablespoon Fermented black beans (dow -- see), rinsed
1 tablespoon Dry sherry
1/2 medium Yellow onion -- peeled and

1/2 each Green sweet bell pepper -- cored & cut julienne
-----SAUCE-----
1/4 teaspoon MSG (opt)
1 tablespoon Dark soy sauce
1/4 teaspoon Sugar
1 tablespoon Dry sherry
1 pinch White pepper
1 tablespoon Oyster sauce
-----FINAL-----
1 cup Fresh bean sprouts
Chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and
mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add
2 T of the peanut oil. Toss the noodles about in the oil until they are
very hot and begin to color just a bit on the edges. Remove to the
serving platter and set aside. Heat the wok again and add 3 T of the
peanut oil along with the garlic and ginger. Chow for a moment and add
the rinsed black beans and the sherry. In this chow the onion and green
pepper, just until very hot. Remove to the serving platter. Heat the wok
a third time and add 2 T of the peanut oil and the meat. Chow on one side
only until it begins to brown. Return the vegetables, the noodles, and
the sauce to the wok and toss with the meat until hot. Add the bean
sprouts, toss just a minute or so and serve. Garnish with Chinese
parsley.

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BLACK BEANS WITH BEAN CURD

Serving Size : 1
Categories : Chinese Main Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Dried red beans
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 cup Stock
2 each Cakes tofu
2 tablespoons Oil
1 each Green onion -- chopped
1 teaspoon Garlic -- chopped
1 each Green chili -- sliced
1 tablespoon Salted black beans
1 pinch Black pepper

Soak dried beans. Boil until tender. Drain & mash.

Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu
into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30
seconds. Add black beans, tofu & mashed red beans. Cook gently for 5
minutes. Sprinkle with pepper & serve.

Jack Santa Maria, "Chinese Vegetarian Cooking"

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CASHEW CHICKEN ***pxsm22a

Serving Size : 4
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 with a nice side dish
liked my Szechuan Green Beans (see Green Beans R? under this same BB)
Hope you enjoy! DAN GRUBER (PXSM21A)

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CASHEW CHICKEN 2 *** ctch95b

Serving Size : 2
Categories : Chinese Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade
2 Chicken; breasts -- boneless
3 tablespoons Rice wine -- or dry sherry
2 teaspoons Soy sauce
2 teaspoons Ginger -- shredded
2 Onion -- peeled and diced.
2 Sm Green peppers -- cut 1/2 in
1/3 cup Straw mushrooms -- drained
1/3 cup Cashew
Sauce:
4 tablespoons Oyster sauce
Sherry -- or sake (rice wine)
1 tablespoon Hoisin sauce
Ketchup ;(yes -- this is a c
1 pinch 5 spice powder
Sugar -- (just a pinch)
Pepper flakes

Stir-fry essentials: 1 tbl crushed garlic 1 tbl shredded ginger peanut oil
as needed (appx 4 tbl) With following ingredients marinate >> for at
least 30 minutes. Drain marinade and discard. To prepare: 1) Marinate
meat 2) heat wok to high 3) add oil, garlic, and ginger. stir 4) add
chicken, brown momentarily 5) add all veggies 6) add cashew and heat for a
short time 7) add sauce ingredients, stir till bubbly. If you like, you
may add a some cornstarch solution to thicken (1/2 starch, 1/2 water) 8)
serve immediatly Cooking time: 5-7 mins CHRISTOPHER NEILL (CTCH95C)

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CHICKEN AND SWEET PEPPER STIR-FRY

Serving Size : 4
Categories : Low-Cal Oriental
Main Dish Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces Boned Chicken Breast halves
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
Med Onion -- cut into wedges
Med green/sweet red peppers*
1 1/2 cups Sliced fresh Mushrooms
1 tablespoon Cooking Oil
1 teaspoon Grated Ginger root
8 ounces Can Bamboo Shoots -- drained
1/4 cup Chicken Broth
1 teaspoon Cornstarch

* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl;
stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or
large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry
2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1
minute more or till veggies are crisp-tender. Remove veggies from wok; set
aside.
Drain chicken, reserving the marinade. Add oil to wok. Add ginger root;
stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no
longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer
pink. Return all chicken, veggies, and bamboo shoots to wok; push from
center of wok.
Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to
wok. Cook and stir till slightly thickened; toss gently to coat chicken
mixture. Serve while hot.
********************************************************************* Per
serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg
cholesterol, 613 mg sodium, 621 mg potassium.

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CHICKEN CHOWED WITH BLACK BEANS

Serving Size : 4
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken -- hacked into
2 pieces
-----MARINADE-----
2 tablespoons Light soy sauce
2 tablespoons Cornstarch
1 each Egg white
1 teaspoon Salt
2 tablespoons Peanut oil
-----ADDITIONAL-----
4 tablespoons Peanut oil
3 each Cloves garlic -- chopped fine
1 each Yellow onion -- peeled and
into 1" pieces
3 tablespoons Fermented black beans (dow -- see) rinsed in plain
mashed with
2 tablespoons Dry sherry
2 each Green sweet bell peppers -- cored and cut julien
-----FINAL SAUCE-----
1 tablespoon Light soy sauce
2 tablespoons Dry sherry
1 cup Chicken stock
1 teaspoon Brown sugar

Cut the chicken and soak in the marinade for 15 minutes. Heat a wok and
add 2 T of the oil. Drain the marinade from the chicken and reserve.
Brown the chicken pieces well in the wok, then remove and set aside. Drain
the oil from the wok and discard. Heat the wok again and add the
remaining 2 T oil. Chow the garlic for a moment and add the onions and
the dow see mashed with the sherry. Chow for a moment and add the green
peppers.
Return the chicken to the wok along with the reserved marinade. Add the
ingredients for the final sauce. Stir well and cover. Simmer the dish
until the chicken is tender but not overcooked, about 20 minutes.

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CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE (KUNG PAO)

Serving Size : 6
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Raw peanuts
3 cups Peanut oil
2 Whole chicken breasts at -- room temp.
1 large Egg white
1 1/2 tablespoons Water chestnut flour
SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
1/2 cup Chicken stock
1/2 tablespoon Sesame oil
1/2 tablespoon Chinese red vingear
1/2 tablespoon Dark soy sauce
1 1/2 teaspoons (level) chili paste with -- garlic
1 tablespoon Dry sherry
1 pinch Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and white
part into 1" sections. Mix all other sauce ingredients in 2-quart
saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a
single chopstick (not an egg beater or whisk). Stir chicken pieces into
egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though the latter may be
substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll
need more oil for deep-fryer). Fry peanuts until they are a light tan
color; if a test peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry coated
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they
are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions
& peanuts about a minute before serving. At the last minute, add chicken
pieces to sauce, mix quickly & serve.

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CHICKEN CURRY KABOBS ON RICE

Serving Size : 6
Categories : Chicken Bar-B-Q
Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Yogurt -- plain
1/4 teaspoon Curry powder
1/4 teaspoon Ginger
1 1/2 pounds Chicken breast
3 cups Rice -- cooked
2 Green onions -- sliced
1 teaspoon Garlic -- minced
1/4 teaspoon Chili powder
1/4 teaspoon Salt
6 Skewers
1 Tomato, large -- chopped
Parsley

Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours,
turning occasionally.
Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread
chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss
rice with tomato and green onions. Serve skewers over rice.

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*******************

Chicken Wings in Five Spice

Serving Size : 24
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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Chicken-Shrimp Egg Rolls

Jo Anne Merrill
Serving Size : 20 Preparation Time :1:15
Categories : Appetizers Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 tablespoon vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese waterchestnuts -- chopped
1 tablespoon fresh ginger root -- grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins -- *see note
--- Sweet-Sour Sauce: ---
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice

* Use eggroll skins of about 6-1/2 by 7 inches

1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3
minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use
low-sodium soy sauce if you wish.)
2. To make rolls, spread 1 tablespoon filling along one side of each
eggroll skin. Fold over ends of skin and roll up like jelly roll, folding
in the ends. Seal with a little water.
3. Fry in hot fat (about 375 degrees) for about 6 minutes or until
skin is crisp, bubbly and browned. Cut each roll in half or leave whole.
Serve as an appetizer with sweet-sour sauce.

Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook
over medium heat for about 10 minutes or until sauce is thick and clear.

Yield: about 20 rolls

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 3227 0 0 0 0 0 0

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CHINESE CHICKEN ...FOURNIER

Serving Size : 1
Categories : Main Dish Chinese
Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 Chicken wings -- drumsticks
3 Garlic cloves -- minced
Ground ginger -- minced ging
1 1/2 teaspoons Five spice powder
1/2 cup Soy sauce
1/2 cup White wine
1/4 cup Vegetable oil

DIRECTIONS -- MIX TOGETHER AND PLACE CHICKEN IN MARINAT FOR 1 OR MORE
HOURS. BAKE AT 350 RFOR 30-40 MIN KEEP BASTING. COOK IN GRILL AND
BRUSH MARINATE TO CRISPEN.

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Chinese Dry Marinade

Serving Size : 1
Categories : Chinese Marinades
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Brown sugar
1 1/2 teaspoons Paprika
1 teaspoon Salt
3/4 teaspoon Monosodium glutamate
3/4 teaspoon Ground tumeric
1/4 teaspoon Celery seed
1/4 teaspoon Dry mustard

Combine ingredients and use for marinade for spare ribs and pork.

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Chinese Eggs

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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Serving Ideas : Serve warm or cold

Nutr. Assoc. : 541 0 0 0 0

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CHINESE FIRE POT

Serving Size : 8
Categories : Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Boneless beef sirloin -- =OR=- beef round
1 pound Boned chicken breasts
1 pound Fish fillets
1 pound Medium shrimp
1 pound Chinese cabbage
1/2 pound Fresh forest mushrooms -- =OR=- Cultivated mus
Lemon juice
2 packages Enoki mushrooms -- (3 1/2-oz packages)
3/4 pound Chinese pea pods
2 bn Green onions
2 bn Spinach
8 ounces Canned water chestnuts -- drained and sliced
8 ounces Canned bamboo shoots -- drained and sliced
4 cans Chicken broth -- (13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 pound Fine egg noodles -- cooked
Cilantro or chives -- chopped
(optional)

It is not necessary to use all ingredients listed here as long as you
offer an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but
not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2
inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into hot broth to
poach.
When cooked (this will take only a few moments), ingredients are then
dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and
eaten with noodles, adding cilantro, if desired.

Note: The special pot needed can be purchased at Chinese shops.

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Chinese Fried Rice

Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : Chinese Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bacon slices -- chopped
2 1/2 cups cooked rice -- cold
2 tablespoons soy sauce
2 eggs -- slightly beaten
3/4 cup chopped onions
1/2 cup green peppers -- chopped
1/2 cup celery -- chopped
1/2 cup small shrimp -- cooked

In a skillet, cook bacon until brown, but not overly crisp. Remove
bacon, pour off all but 4 tablespoons of fat. In fat, saute onions,
peppers, and celery until limp. Add cooked rice and saute the rice until
it browns. Add eggs, soy sauce, and shrimp, if desired. Saute for 5
minutes more. Add more soy sauce to taste.

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Nutr. Assoc. : 0 1258 0 541 345 685 1075 0

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Chinese Garlic Ginger Sauce

olxezeh@lafayette.unocal.com (Zeh Account)
Serving Size : 1
Categories : Chinese Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C Cold Water
2 Tbsp Oyster Sauce
1 Tbsp Cornstarch

This is the sauce I use on broccoli chicken. If you want more of a ginger
and garlic taste I would add garlic and ginger in with the chicken (or
whatever meat you are using for the dish).

Wisk the above ingredients together and pour over stir fried chicken and
broccoli. Pull vegetables up on sides of wok and let sauce thicken in
well of wok (appox. 3 min.). Stir sauce, chicken, and broccoli together
to coat.

Serve.

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CHINESE MAPO TOFU

Serving Size : 4
Categories : Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Oil -- for sauteing
1 tablespoon Black Bean Garlic Sauce -- (see notes)
1 teaspoon Red Chili Paste with Garlic
1/4 pound Ground pork
1 package Fresh tofu (any firmness) -- cut into cubes
1/4 cup Chopped green onions
Salt -- to taste

Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are
available at Asian markets and some supermarkets with large Asian
specialty sections.

Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red
Chili Sauce with Garlic and ground pork. Turn heat on high; gradually
combine the sauces and meat as the heat increases. When meat is browned
and cooked through, turn heat to medium and add cubed tofu. Mix gently and
continue to simmer for 5-8 minutes, stirring occasionally, until well
blended and tofu is heated through. Add green onion and toss. Add salt to
taste.

Presentation: Serve hot accompanied with cooked white rice.

Yield: Makes 4 servings
This recipe was sent in to the paper by Janet Eng of Buena Park, CA.
(Orange Country Register)
Shared by Ed Pallan

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Chinese Pepper Chicken

Elizabeth Powell
Serving Size : 6 Preparation Time :0:35
Categories : Chinese Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 clove garlic -- minced
1 1/2" ginger root slice -- chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts -- cut in 1/2" strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce,
garlic, ginger root and cornstarch. Toss chicken in sauce to coat and
marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook
peppers and celery over high heat, stirring frequently until softened.
Add green onions and cook 2 minutes more. Remove vegetables from wok.
Drain chicken and pat dry with paper towels. Add chicken to wok and stir
fry until chicken is done, about 3 minutes. Mix remaining ingredients
together in a small bowl. Add to chicken with vegetables; simmer 3
minutes.

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Serving Ideas : Serve over rice.

Nutr. Assoc. : 0 0 620 0 993 0 149 274 0 0 0 0 0 0 0

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CHINESE PEPPER STEAK - WITH COKE

Serving Size : 6
Categories : Beef Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Top round steak -- OR
boneless sirloin -- (1 to 1-1/2 lbs)
2 tablespoons Oil
1 medium Clove garlic -- minced
1 teaspoon Salt
1 cup Beef broth, or bouillon -- canned and undiluted
1 cup Green pepper, cored -- seeded, cut in
thin strips
1 cup Celery -- thinly sliced
1/4 cup Onions -- thinly sliced
1/2 cup COCA-COLA
2 medium Tomatoes -- ripe
2 1/2 tablespoons Cornstarch
1/4 cup COCA-COLA
1 tablespoon Soy sauce
Rice -- cooked and hot

Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat
is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked, the vegetables should
be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into
meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice.
Makes 6 (3/4 cup) servings.

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CHINESE PEPPER STEAK COCA-COLA

Serving Size : 6
Categories : Beef Chinese
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Top round or sirloin steak
Boneless
2 tablespoons Oil
1 Clove garlic -- minced
1 teaspoon Salt
1 cup Beef broth
1 cup Green bell pepper -- cut in 1/2" strips
1 cup Celery -- thinly sliced
1/4 cup Onions -- thinly sliced
1/2 cup COCA-COLA
2 medium Tomatoes -- ripe
2 1/2 tablespoons Cornstarch
1/4 cup COCA-COLA
1 tablespoon Soy sauce
Rice -- cooked and hot

Stir in the green pepper strips, celery, onions, and 1/2 cup of
Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the
vegetables should be tender-crisp. Peel the tomatoes, cut into wedges,
gently stir into meat.

Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup)
servings. Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981

- - - - - - - - - - - - - - - - - -

*******************

Chinese Pork-Lettuce Rolls

Jo Anne Merrill
Serving Size : 4 Preparation Time :0:40
Categories : Chinese Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads Boston lettuce
dried Chinese mushrooms -- 6-8 mushrooms
8 ounces waterchestnuts -- canned
1/2 cup bamboo shoots
1 pound ground pork
1 egg
1 1/2 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons dry sherry
3/4 cup chicken broth
1/2 teaspoon salt -- to taste
1/4 cup corn oil
1 cup celery -- minced

1. Black mushrooms are optional. If using, soak in boiling water for
30 minutes, drain, cut off stems, and chop.
2. Wash lettuce, dry, and arrange 16-20 of the largest leaves on a
serving plate, then refrigerate. Use head lettuce if Boston lettuce is not
available.
3. Mince the waterchestnuts and bamboo shoots; add to drained
mushrooms. Set aside.
4. Mix together the pork, slightly beaten egg, soy sauce and 3
teaspoons (1 tablespoon) of the cornstarch. Set aside.
5. Combine sherry, 1/2 cup broth and salt. Add remaining 1 teaspoon
cornstarch to the remaining 1/3 cup broth, blend well.
6. Heat a wok or heavy skillet; add oil to the hot skillet. Add pork
mixture and cook, stirring constantly, about 5 minutes.
8. Add mushroom mixture; cook, stirring constantly, 2 minutes.
9. Stir in wine mixture and the cornstarch mixture.
10. Add celery and stir until celery is heated through. If celery is
minced fine enough, it won't need any further cooking time.
11. Place meat on a serving dish. To serve, let each guest fill a
lettuce leaf with pork and roll the leaf. This is to be eaten with the
fingers.

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Serving Ideas : A delicious and unique Chinese entree.

*******************

Chinese Pot Roast

Serving Size : 6
Categories : Pot Roast Beef
Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chuck roast -- 1 1/2 in thick
1/2 cup Bottled stir-fry sauce
1/2 pound Fresh mushrooms -- sliced
1 tablespoon Vegetable oil
1/2 cup Burgundy wine
1 tablespoon Cornstarch

eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry
Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1
hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or
until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to
platter and keep warm. Add cornstarch ixture to pan juices; cook and stir
until mixture bOils and thickens lightly. To serve, cut meat across grain
into thin slices and serve ith the mushroom gravy.

- - - - - - - - - - - - - - - - - -

*******************

Chinese Sauce

srf@world.std.com (Stephanie R Faulkner)
Serving Size : 1
Categories : Sauces Vegetables
Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soy sauce
rice wine vinegar
ginger -- chopped fine
garlic -- small amt. chopped f
1 scallion -- chop crosswise, not
hot chili oil -- or chili/garlic sauc

The sauce that my Chinese friend showed me to make contained these
ingredients. You can play with the ingredients to get the taste and
consistency you want. Use more soysauce than vinegar. You can also put
in a bit of sesame oil if you like. Ming told me she never makes it the
same way twice, and from experience, I see what she means. But it always
tasts good!

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*******************

Chinese Stuffed Mushrooms

Serving Size : 1
Categories : Chinese Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 Fresh mushrooms (about 1 lb)
6 Ounces Uncooked -- boneless lean pork
1/4 Cup Drained whole water
Chestnuts
3 Green onions
1/2 Small red or green pepper
- seeded
1 sm Stalk celery
1 Teaspoon Cornstarch
1 Teaspoon Grated -- pared fresh ginger
- root
2 Teaspoons Rice wine or dry sherry
1 Teaspoon Soy sauce
1/2 Teaspoon Hoi sin sauce
1 Egg white
3 Cups Vegetable oil
1/2 Cup All-purpose flour

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*******************

CHINESE: BARBECUED PORK BUN (CHA SIU BOW)

Serving Size : 16
Categories : Bar-B-Q Chinese
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Warm water
1/2 teaspoon Sugar
1 package Dry yeast
2 1/2 cups Flour
2 1/2 cups Cake flour
4 tablespoons Sugar
1/2 teaspoon Salt
2 tablespoons Shortening
1 1/4 cups Low fat milk
16 Pieces white paper 2 inches -- square
-----FILLING-----
6 ounces Chinese BBQ pork -- diced
1 tablespoon Oil
2 teaspoons Water
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Thin soy sauce
1 teaspoon Oyster sauce
1 teaspoon Hoisin sauce
2 teaspoons Cornstarch
4 teaspoons Cold water (For thickening)

Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz.
measuring cup. Let stand until it rises to the 8 oz. level (about 20
minutes).

Sift flour, cake flour, sugar and salt into a large mixing bowl.

Add shortening, yeast mixture and mil,.

Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set
dough in a warm place. Allow the dough to rise for 3 hours.

Heat wok, add oil and stir-fry pork for 2 minutes.

Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin
sauce. Bring it to a boil.

Prepare thickening by mixing the cornstarch and 4 tablespoons cold water.
Stir into the mixture and cook for 1 minute. Let cool before using.

After 3 hours, when the dough has risen, shape into rolls about 2 inches
in diameter. Cut each roll into 1-1/2 inch pieces.

Shape each piece into a shallow bowl shape.

Put 1 tablespoon filling in the center, close ans twist dough to form a
bun. Put the bun on a 2 inch square of white paper. (This prevents the
bun from becoming soggy while steaming.) Place 8 buns in a pie pan and
allow them to set and rist for 15 minutes in a warm place.

Steam for 25 minutes.

SOURCE: Chopstick, Cleaver and Wok.

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*******************

CHINESE: BEEF WITH GREEN PEPPER (LOT TZU NGOW ROH)

Serving Size : 1
Categories : Chinese Beef
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Steak -- thinly sliced
1 teaspoon Corn starch
1 teaspoon Soy Sauce
2 teaspoons Rice Wine
1/4 teaspoon Oil
2 large Green peppers
1 medium Onion
1 Clove garlic
1 slice Ginger
4 teaspoons Cornstarch
1 cup Chicken broth
2 tablespoons Soy sauce
1/4 teaspoon Sugar
1 tablespoon Chinese black beans
(Fermented black beans)
2 tablespoons Oil
1/2 teaspoon Salt

PREPARATION: Cut steak on the diagonal into 1/4-inch slices each 2 inches
long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice
wine, 1/4 teaspoon sugar and 1/4 tsp oil. Pour this mixture over beef,
mix well, and let stand for 15 minutes.

Cut peppers in half, remove seeds. Cut into 1/4-inch long strips.
Smash, peel, and mince garlic. Peel and mince ginger root. In a cup, mix
together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy
sauce, and 1/4 teaspoon sugar. Wash black beans and drain. Mash.

COOKING: Heat 1 tablespoon of the oil with 1/2 teaspoon salt over high
heat. Add beef and stir-fry 1 minute. Remove beef from pan and set
aside.
Clean the pan. Heat the other tablespoon of oil over high heat. Add the
mashed black beans, garlic, and ginger root; stir-fry for about 1 minute.
Add green pepper and onion. Stir-fry for 2 minutes. (The pepper slices
should remain crisp.) Return beef to skillet and add the cornstarch
mixture. Cook and stir until thickened, about 1 minute. Serve.

- - - - - - - - - - - - - - - - - -

*******************

CHINESE: CASHEW CHICKEN 1

Serving Size : 4
Categories : Main Dish Chinese
Poultry Ethnic
Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken breasts *
1/2 pound Chinese pea pods
1/2 pound Mushrooms
Green onions
2 cups Bamboo shoots -- drained
1 cup Chicken broth **
1/4 cup Soy sauce
2 tablespoons Corn starch
1/2 teaspoon Sugar
1/2 teaspoon Salt
4 tablespoons Salad oil
1 package Cashew nuts (about 4-oz)

* Boned and skinned ** Or bouillon cube dissolved in water
Slice breasts horizontally into very thin slices and cut into inch
squares.
Place on tray. Prepare vegetables, removing ends and strings from pea
pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add
to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in
skillet over moderate heat, add all the nuts, and cook 1 min shaking the
pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in
pan, fry chicken quickly, turning often until it looks opaque. Lower heat
to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2
mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until
thickened, stirring constantly. Simmer uncovered a bit more and add green
onions and nuts and serve immediately.

- - - - - - - - - - - - - - - - - -

*******************

CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY

Serving Size : 6
Categories : Main Dish Nuts
Chinese Ethnic

cornstarch paste
Preparation: Trim ends off green onions and cut light green and white
part into 1" sections. Mix all other sauce ingredients in 2-quart
saucepan.
Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat into
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a single
chopstick (not an egg beater or whisk). Stir chicken pieces into egg
mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour
gives a lighter crust than cornstarch, though the latter may be
substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you'll need more oil for deep-fryer). Fry peanuts until they are a light
tan color; if a test peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry coated
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they
are frying. Remove with long chopsticks or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions
& peanuts about a minute before serving. At the last minute, add chicken
pieces to sauce, mix quickly & serve.

- - - - - - - - - - - - - - - - - -

*******************

CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE

Serving Size : 6
Categories : Main Dish Chicken
Nuts Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Raw peanuts
3 cups Peanut oil
2 Whole chicken breasts at -- room temp.
1 large Egg white
1 1/2 tablespoons Water chestnut flour
-----SAUCE-----
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
1/2 cup Chicken stock
1/2 tablespoon Sesame oil
1/2 tablespoon Chinese red vingear
1/2 tablespoon Dark soy sauce
1 1/2 teaspoons (level) chili paste with -- garlic
1 tablespoon Dry sherry
1 pinch Sugar

CORNSTARCH PASTE Preparation: Trim ends off green onions and cut light
green and white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a
single chopstick (not an egg beater or whisk). Stir chicken pieces into
egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though the latter may be
substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll
need more oil for deep-fryer). Fry peanuts until they are a light tan
color; if a test peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry coated
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they
are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions
& peanuts about a minute before serving. At the last minute, add chicken
pieces to sauce, mix quickly & serve.

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*******************

CHINESE: CHINESE CASHEW CHICKEN 2

Serving Size : 4
Categories : Main Dish Chinese
Nuts Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Chicken breasts
Boned and skinned
1/2 pound Chinese pea pods
1/2 pound Mushrooms
4 Green onions
2 cups Bamboo shoots -- drained
1 cup Chicken broth
Or bouillon cube dissolved
In water
1/4 cup Soy sauce
2 tablespoons Corn starch
1/2 teaspoon Sugar
1/2 teaspoon Salt
4 tablespoons Salad oil
1 package Cashew nuts
(about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch
squares.
Place on tray. Prepare vegetables, removing ends and strings from pea
pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add
to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of
oil in skillet over moderate heat, add all the nuts, and cook 1 minute
shaking the pan, toasting the nuts lightly. Remove and reserve. Pour
remaining oil in pan, fry chicken quickly, turning often until it looks
opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and
cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo
shoots, and cook until thickened, stirring constantly. Simmer uncovered a
bit more and add green onions and nuts and serve immediately. Serves 4.

MING'S DYNASTY - Glendale, CO.

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*******************

CHINESE: GENERAL TSAO'S CHICKEN 1

Serving Size : 6
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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*******************

CHINESE: MONGOLIAN BEEF 2

Serving Size : 4
Categories : Main Dish Beef
Chinese Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Peanut oil
15 Green onion tops
1 tablespoon Minced ginger
1 pound Flank or sirloin steak
1 1/2 tablespoons Water chestnut flour
2 Egg whites
1 pinch Salt
Cornstarch paste
SAUCE:
1 teaspoon Chili paste with garlic
1/4 cup Chicken stock
2 tablespoons Dark soy sauce
1 pinch Sugar
1 1/2 tablespoons Dry sherry

Servings: 4
Preparation: Cut tops of green onions into 2" long pieces. Combine sauce
ingredients in small bowl & stir thoroughly. Cut steak across the grain
into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold
meat, combine egg whites, salt & water chestnut flour. Beat with chopstick
until frothy. Add steak, & use fingers to coat each slice.

Deep-frying: In wok, heat oil to moderately hot. When ready, piece of
coated meat will rise to surface immediately. Fry meat in small batches;
drop in 1 slice at a time to avoid sticking. Cook until lightly brown,
about 1 minute. Drain on Chinese strainer or paper bag.

Stir-frying: Remove all but 2 T of oil from wok. With wok at medium
heat, quickly stir-fry green onions & ginger for about 20 seconds. Add
sauce; bring to boil on high heat while stirring. Add beef all at once, &
toss with sauce until beef is hot & coated. Push beef out of sauce,
dribble in cornstarch paste to lightly thicken. Recombine. Serve
immediately.

Serves 4

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*******************

CHINESE: NOODLES AND GRAVY (YEE MEIN)

Serving Size : 6
Categories : Main Dish Bar-B-Q
Vegetables Ethnic
Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 small Chinese mushrooms (or 1 can -- sliced mushrooms)
1/4 pound Chinese barbecued pork
1/2 pound Bok choy
1 package Pre-fried noodles (1/2 lb)
1 quart Chicken stock
3 teaspoons Oil
1/2 pound Bean sprouts
2 Green onions -- slivered
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoons Oyster sauce
1 teaspoon Cornstarch
2 teaspoons Water

Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze
dry, remove and discard stems; cut mushrooms into strips, julienne style.

Cut Barbecued pork into very thin slices.

Break branches off center stock of bok choy. Remove and discard any
flowers. Peel outer covering off of center stock. Cut bok choy diagonally
into 2 inch lengths.

Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain
and set aside. Discard the stock, as it will be quite oily!
Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green
onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon
salt and 1/2 teaspoon sugar. Remove and set aside.

Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes;
then, add the oyster sauce. Mix well.

Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and
toss together water, and toss together until well mixed.

Add thickening made by mixing the cornstarch with the cold water. Cook
for 1 minute, and serve.

SOURCE: Chopsticks, Cleaver and Wok.

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*******************

CHINESE: ORIENTAL PISTACHIO CHICKEN

Serving Size : 8
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) From the collection of Jim Vorheis

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*******************

CHINESE: SESAME CHICKEN

Serving Size : 2
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.

- - - - - - - - - - - - - - - - - -

*******************

CHINESE: SESAME CHICKEN 2

Serving Size : 2
Categories : Chinese Tomatoes
Ethnic Poultry

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.

Serves 2
Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108
mg cholesterol; 389 mg sodium.

Source: San Diego Union-Tribune (March 3-4, 1993)
Shared by: Norman R. Brown

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*******************

CHINESE: SPICY CHICKEN (LE TZE GEE) - SHANGTU

Serving Size : 1
Categories : Main Dish Meats
Chinese Ethnic
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Oil
2 Chicken breasts
1 tablespoon Sherry
1 tablespoon Light soy sauce
1 tablespoon Corn starch
1 can (8-oz.) bamboo shoots -- diced
2 tablespoons Hoison sauce
1/2 teaspoon Crushed red-hot pepper
1 tablespoon Chopped scallion
1 teaspoon Chopped ginger

Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate
chicken in cornstarch mixture for 15 minutes.

Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes.
Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and
crushed red peppers. Stir well, then add chicken and serve.

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*******************

CHINESE: SPICY COLD NOODLES WITH CHICKEN

Serving Size : 6
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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*******************

CHINESE: SZECHWAN CHICKEN AND CASHEWS

Serving Size : 4
Categories : Main Dish Chinese
Poultry Ethnic
Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Servings
2 Whole chicken breasts -- boned, skinned and c
3/4 Inch cubes
1 tablespoon Soy sauce
1 tablespoon Chinese rice wine or dry -- Sherry
2 tablespoons Soy sauce
1 tablespoon Cornstarch
2 teaspoons Sugar
1 teaspoon White vinegar
1/4 cup Vegetable oil
1/2 To 1 tsp crushed red pepper -- flakes
3 Green onions -- sliced

1 tablespoon Minced fresh ginger
1/2 cup Unsalted cashews

Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside.
Heat oil in wok or skillet. Add red pepper to taste and cook until black.
Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions
and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2
minutes.
Stirring constantly, add soy sauce mixture and any remaining chicken
marinade. Add cashews. Serve over cooked rice.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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*******************

CHIU CHOW LEMON CHICKEN

Serving Size : 4
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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*******************

CHOW FAN

Serving Size : 4
Categories : Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken breast halves -- boned
1 teaspoon Garlic salt -- divided
2 teaspoons Sherry -- divided
2 teaspoons Cornstarch -- divided
1 pound Shrimp -- cleaned and peeled
3 tablespoons Oil -- divided
1 large Onion -- finely chopped
2 Celery stalks -- finely

1 tablespoon Soy sauce
1/2 pound Mushrooms -- sliced
Ginger (1") -- peeled
minced
3 Garlic toes -- peeled
minced
4 cups Rice, cooked -- cold
6 ounces Ham -- diced
8 ounces Snow peas -- fresh or frozen
2 Eggs -- beaten

Note: Chow Fan is best made the day before you plan to serve it.

Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with
half the garlic salt, half the sherry and half the cornstarch. Cut the
peeled shrimp into pieces 1" long. Put them in a bowl with the rest of
the garlic salt, sherry and cornstarch.

Heat 2 T oil over high heat in a wok or large pan. Add onions and celery
and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover
and steam one minute. Add mushrooms, cover and steam 2 more minutes.
Remove mixture to a large bowl.

Add remaining oil to wok, reduce heat to low and add ginger and garlic.
Brown lightly, stirring constantly to avoid burning. Add chicken and
shrimp. Stir-fry two minutes, or until shrimp are pink and opaque.

Add cooked rice, onion mixture and ham. Stir until hot. Remove from
heat, put into a storage container and chill overnight. When ready to
serve, reheat in a wok or large pot. Stir in snow peas and cook two
minutes. Make a well in the center of the wok and stir in the beaten eggs.
Stir them as they cook, about 3 minutes, so they scramble and mix with the
other ingredients. Cover and cook over medium heat another couple of
minutes.
Serve at once.

Serves 12 as part of a family style Chinese dinner, or 4 as a main dish.

Vicki's notes:

* When Cathe originally gave me this recipe in the mid 70's it called
for just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery,
1/2 cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and
sprouts. Also, just 1 clove garlic, which was heated with the ginger
(discarded when brown) before cooking the chicken.
* I like to add 1/2 c red bell pepper (diced) for color.

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*******************

Chow Mein *** pnnn10b

Serving Size : 4
Categories : Chinese Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Pork -- cut in thin strips /
3 cups Celery -- thin sliced
1 cup Onion -- sliced
6 ounces Can mushrooms -- drained
3 tablespoons Cornstarch
1/4 cup Water
10 ounces Chicken broth
1/4 cup Soy sauce -- light
5 cups Water chestnuts -- drained

In hot deep skillet or wok, brown meat in 1 tsp. oil.
Remove from pan. Add 1 tsp. oil to pan and cook celery and onion until
crisp tender. Add mushrooms. Blend cornstarch into water and when
smooth add chicken broth and soy sauce. Put meat back into pan with
veggies and add bean sprouts and water chestnuts.
Pour sauce over all and heat through. Serve over chow mein noodles with
steamed rice on the side. Note: to cut down on sodium I rinse all canned
vegetables well.
If you like you can add chopped green peppers, fresh mushrooms and thin
sliced cabbage when stir frying the vegetables. You can also use
chicken or beef if you prefer not to use pork. I like pork because
that's the way my mom always made this recipe.FROM:
JEANETTE MURCH (PNNN10B)

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*******************

Chow Mein with Shrimp and Pork ***nnbb89a

Serving Size : 4
Categories : Main Dish Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Noodles -- chinese fresh wat
9 tablespoons Oil
4 ounces Shrimp; shelled, deveined
1 1/4 teaspoons Salt
1/2 teaspoon Cornstarch
1/2 pound Lean pork -- shredded
1 tablespoon Sherry
2 tablespoons Soy sauce -- light
1/2 teaspoon Sugar
1/2 pound Bok choy
1/4 pound Mushrooms -- sliced
2 tablespoons Chicken stock
1 teaspoon Cornstarch -- dissolved in
2 teaspoons Water

Drop noodles into boiling water and boil for five minutes. Rinse under
cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt
and cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they
turn pink, about 1 minute. Remove.
Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T
soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400.
Stir fry bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy
sauce. Add stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour
in shrimp and bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350
and stir fry noodles until outside is golden brown but inside is soft.
(They will form a cake). cook 5 minutes on each side. Remove to platter.
Place cooked mixture on top of noodles. MIKE CROUCH (NNBB09A)

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*******************

COOK UP AN ORIENTAL HOT POT

Serving Size : 4
Categories : Appetizers Beef
Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Raw shrimp -- peeled and

2 Chicken breasts, skinned -- boned, and sliced ve
across grain
1/2 pound Beef sirloin sliced very -- thin, across grain
1/2 Head Chinese cabbage or 1 -- lettuce heart, coars

1 cup Cubed egg plant or 1 5-ounce -- can (2/3 cup) water

Drained and thinly sliced
1 1/2 cups Halved fresh mushrooms
4 cups Small spinach leaves (stems -- removed)
14 ounces Cans (5 1/4 cups) chicken -- broth
3 Chicken bouillon cubes
1 tablespoon Monosodium glutamate
1/2 tablespoon Grated gingerroot or 1/2 -- teaspoon ground ging

Midnight supper, perhaps for New Year's Eve or after the show, can be
exotic in a hurry. The foods are sliced ahead, the sauces made, then all
stowed in the refrigerator. When guests are hungry, the hostess simply
heats the broth and sets out the makings.

Genghis Khan hot pot is another name for this Chinese specialty. Or maybe
you've seen it on restaurant menus as volcano soup. We show an
honest-to-goodness Mongolian cooker with a charcoal chimney in the center,
but any chafing dish or electric skillet will do as well.

What's cooking. Everything on the tray is raw, of course--chunks of
eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of
chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach
to simmer along with the other foods is ready in the big red bowl. The
broth is chicken bouillon that boasts a faint overtone of ginger.
Individual bowls of fluffy rice are served at the same time as Hot Pot.

The how-to. You pick out a few choice tidbits at a time and drop them
from chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In
a few minutes, fish them out to dip into zesty sauces on your plate, like
Peanut or Red Sauce, Chinese Mustard or Ginger Soy.

Traditionalists poach eggs in the broth when it has taken on subtle
flavor from the foods that have simmered in it. At the very last, the
hostess may ladle the broth as a soup. It's delicious! Dessert? Skip it,
or serve a fruit bowl and candied ginger with coffee or tea.

Etiquette: Use one set of chopsticks for cooking and fishing out morsels
from Hot Pot, use a second set for eating. If only one set is provided for
each guest, simply reverse your chopsticks (large ends down) when you cook
or help yourself to food.

Oriental Hot Pot
Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice
Shortly before cooking time arrange the meats and vegetables on large
tray or platter; use a bowl for spinach. Set out dunking sauces. Provide
Bamboo tongs, chopsticks or long-handled forks as cooking tools for
guests.

Heat chicken broth in electric skillet or chafing dish (or use Mongolian
cooker-- directions follow). Add bouillon cubes to hot broth and stir to
dissolve; add monosodium glutamate and ginger. Heat to simmering. For
cooking have broth barely bubbling. Each Guest picks up desired foods with
chopsticks or whatever, drops them into the bubbling broth. When his
tidbits are cooked, he lifts them out and dips into the sauces on his
plate. Serve with rice. Makes 4 servings.

To use Mongolian cooker, fill chimney of cooker with charcoal and add
charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then
light charcoal. When broth is hot, continue as above.

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*******************

Curried Chicken Wings (Ga Lei Gai Yik)

Serving Size : 1
Categories : Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Chicken wings
2 medium Russet potatoes
1 medium Yellow onion
1 Garlic clove -- crushed
1 Ginger chunk -- crushed
of a quarter)
2 tablespoons Oil
1 teaspoon Salt
1 tablespoon Curry
1 tablespoon Sugar
2 tablespoons Sherry
1/2 cup Chicken broth
2 tablespoons Oyster sauce
1 tablespoon Catsup
2 Green onions stalks -- cut into 1 inch leng

PREPARATION: Cut off chicken wing tips and save for stock. Cut wings at
joint. Peel and cut potatoes into chunks and slice onion into small
wedges. COOKING: In a heavy bottomed 3 quart sauce pot, heat 2 tbsp. oil
and brown ginger, garlic and chicken wings for 4 minutes. Add rest of
ingredients except green onions.
Bring to a boil and simmer for 1/2 hour on low heat.
Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the
day. Chicken and potatoes taste better after several hours in the sauce.
It's great the next day. COMMENTS: Some people are quite surprised that
the Chinese use potatoes in their cooking. It is quite a common vegetable
in southern China, although not served the same way as the westerners do.
Curry is the most popular seasoning for potatoes. Another is 5 spice
powder.

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*******************

EIGHT JEWEL CHICKEN *** ctch95c

Serving Size : 2
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, PRONTO! CHRISTOPHER NEILL (CTCH95C)

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*******************

Empress Chicken Wings

Serving Size : 4
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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*******************

FRIED CHICKEN SLICES WITH LEMON SAUCE

Serving Size : 4
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Chicken breast
-----FOR MARINADE-----
1/2 teaspoon Salt
1/2 tablespoon Wine
1/2 tablespoon Light soy sauce
1 tablespoon Cornstarch
1 tablespoon Cold water
1 Egg yolk
1/8 teaspoon Pepper
8 cups Oil
-----FOR COATING-----
6 tablespoons Cornstarch
3 tablespoons Flour
-----FOR SEASONING SAUCE-----
3 tablespoons Lemon juice (fresh)
3 tablespoons Soup stock
1/2 teaspoon Salt
2 teaspoons Cornstarch
1 teaspoon Sesame oil
3 Drops yellow food coloring

1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2
inch-long thin slices. Marinate with the salt, wine, soy sauce,
cornstarch, water, egg yolk and pepper. Soak about 10 minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat
each piece of the chicken. Deep fry the chicken slices over low heat
about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken
again for 10 more seconds. Drain and remove to a platter.
4.) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it
boils and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour
the sauce onto the fried chicken slices. Serve hot. (Garnish the platter
with some sliced lemon and parsley).
Note: If you like a more sour taste, squeeze the juice from the lemon on
the chicken slices.

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*******************

Fried Rice with Eggs

Jo Anne Merrill
Serving Size : 4 Preparation Time :0:20
Categories : Brunch Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked rice
4 green onions -- chopped with tops
2 tablespoons bell peppers
2 tablespoons peanut oil
1 cup sliced mushrooms
2 tablespoons low sodium soy sauce
5 ounces waterchestnuts, canned -- * see note
1 cup pork -- cooked & cubed
3 eggs

* 1 small can, sizes vary
** Add cooked chicken or beef instead of pork if preferred. Use up to 2
cups.

Heat the oil in skillet; add onions, green peppers and mushrooms.
Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy
sauce. Lower heat and cook 7-10 minutes, stirring frequently.
Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4
minutes. Add the cubed pork or other meat; heat for about 1 minute more.
Serve while warm.

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Serving Ideas : An excellent dish for brunch.

*******************

FRIED SPARE RIBS WITH HONEY

Serving Size : 4
Categories : Chinese Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Pork ribs -- trimmed
3/4 cup Sugar
1/2 cup Vinegar
5 tablespoons Soy sauce
3 tablespoons Sherry
4 cups Cooking oil

1. Cut the ribs between the bones into single pieces. Heat the sugar,
vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate
for at least one hour. 2. Heat the oil in a large wok. Add the ribs and
fry for 5 minutes or until golden brown. Turn off heat and allow to
continue cooking an additional 4 minutes. Remove, drain, and serve. The
sweet sauce, what we call honey, is our special touch.
The ribs, if prepared perfectly, will be crisp on the outside, sweet and
tender on the inside.

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*******************

Fried Won-Tons

Elizabeth Powell
Serving Size : 8 Preparation Time :0:45
Categories : Appetizers Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces won-ton wrappers
1 pound ground beef
1/2 pound ground pork
1/2 cup carrots -- peeled and grated
1 head bok choy -- chopped
1 whole onion -- chopped
2 cups bean sprouts -- chopped
1/2 cup soy sauce
3 tablespoons brown sugar
3 tablespoons cornstarch
1 tablespoon rice wine
1/4 cup green onions -- chopped
black pepper -- to taste

In wok, combine ground beef and pork, carrots and onions. Cook over
medium heat. As meat begins to brown, add remaining vegetables, soy sauce,
and sugar. Continue cooking until vegetables are tender and liquid has
mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons
cold water. Season meat with pepper and green onions. Stir in cornstarch
mixture and cook 1-2 minutes.
Place one teaspoon of filling into center of a won-ton wrapper.
Moisten edges with water, fold four corners into center and seal. Place
each won-ton as it is finished on a plate covered with damp towel to
prevent drying. Continue filling until all wrappers are used. Fry in hot
oil on each side until lightly browned. Drain and serve.

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Nutr. Assoc. : 0 692 999 0 237 0 96 0 0 0 0 0 0

*******************

GENERAL CHUA'S CHICKEN

Serving Size : 6
Categories : Chicken Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Chicken Breast -- MARINADE
1 tablespoon Soy Sauce
1 teaspoon Cornstarch -- SAUCE
1 tablespoon White Vinegar
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1/2 teaspoon Sugar
1/2 teaspoon Salt
1 teaspoon Cornstarch
-Vegetable Oil for -- blanching
3 each Dried Red Chili Pods -- SEASONINGS
1 each Green Onion (white part)
1/2 teaspoon Ginger, fresh -- minced
1 each Garlic Clove -- minced
2 teaspoons Sesame Oil

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by
3/4 inch pieces. Combine marinade ingredients with chicken in the order
listed; set aside. Combine sauce ingredients thoroughly; set aside. To
oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and
heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until
golden brown.
Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons
oil from wok. Reheat, swirling pan to coat sides. Add chili pods and
seeds; stir-fry for about 30 seconds until browned. Return chicken and add
seasonings, stir- frying for another 30 seconds. Pour in sauce and cook
until thickened. To serve, stir in sesame oil. Note: Chili pods are
browned to produce the aroma while the seeds are used to make the dish
spicy and hot. Take care not to burn the seeds or let them get too dark.
Converted by MMCONV vers. 1.50

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*******************

General Tso's Chicken

Lauren Roberts
Serving Size : 4
Categories : Chicken Chinese
Main Dish Peppers
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs chicken 3/4" cubes
1 egg
1 c flour
5 stalks bok choy slice across grain
1 green pepper seeded, in strips
1 red pepper seeded, in strips
3/4 c water
3 tbsps dark soy sauce
3 tbsps cornstarch
oil for deep frying
1 tbsp oil for veggie stir fry
2 cloves garlic minced
1 tsp fresh ginger root shredded
10 black peppercorns
3 tbsps white vinegar
3 tbsps chinese cooking wine
2 tbsps chinese chili paste with garlic
3 tbsps sugar
1 tsp hoisin sauce

Beat egg, dip chicken and coat with flour. Deep fry until light brown;
set
aside.
In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar,
hoisin,
chili paste, peppercorns (if you desire a saucier GTC, increase sauce
ingredients by half). Heat the 1 T. of oil in wok and add garlic and
ginger.

Stir fry for a few seconds, and then add peppers and bok choy. Stir fry
for
about 1 min., being sure to undercook.

Add sauce and meat; stir until sauce thickens and coats. Remove from heat
and serve on rice.

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NOTES : If you use a Chinese imported chili paste, beware! You may want
to
half the amount, as an exquisite burn can result! American brands
of Chinese
chili paste are tamer and that's what the recipe amounts are
geared toward.
*************************************************
#4-

*******************

GENERAL TSO'S CHICKEN #4

Serving Size : 2
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Whole Chicken Breasts
2 Hot Peppers (Or More) -- Crushed
1/2 cup Cornstarch
1 Orange Rind -- Minced
1 tablespoon Ginger -- Minced
1/3 cup Fried Peanuts -- Chopped
-----BATTER-----
1 Egg
1/4 cup Beer
2 tablespoons Soy Sauce
1/2 teaspoon Salt
1/4 cup Flour
1/4 cup Cornstarch
1/2 teaspoon Baking Powder
1 dash Pepper
-----SEASONING SAUCE-----
6 tablespoons Sugar
3 tablespoons Cider Vinegar
5 tablespoons Soy Sauce
1 teaspoon Cornstarch

Skin and bone the chicken. Cut into 1-1/2" x 2" strips. Mix batter.
Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour.
Mix seasoning sauce. Coat each piece of chicken well with cornstarch.
Arrange chicken on well-floured wax paper. Heat 2-3" of oil in a pan
until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet
covered with paper towels. Reheat oil over high heat until very hot.
Refry chicken until crispy and golden brown.
Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over
medium heat. Fry orange rind until golden brown. Add chili and ginger,
stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring
constantly until foam subsides and the sauce thickens slightly and turns
to glaze (about 2 minutes or more). Add fried chicken, tossing to coat
well. Sprinkle chopped peanuts on top.

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*******************

GENERAL TSO'S CHICKEN #6

Serving Size : 4
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Boneless chicken breast
2 teaspoons Dark soy sauce
2 teaspoons Rice wine or dry sherry
1 teaspoon Finely chopped ginger root
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Oil -- preferably peanut
2 Dried red chiles -- cut in half lengthwi
1 tablespoon Chopped fresh orange peel OR
2 teaspoons Dried citrus peel -- (soaked & coarsely c
1/2 teaspoon Roasted Sichuan peppercorns -- (finely ground), opt
2 teaspoons Dark soy sauce
1/4 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Sesame oil

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine or sherry, ginger,
cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
marinate for about 20 minutes. Heat the oil in a wok or large skillet
until it is very hot. Remove the chicken from the marinade with a slotted
spoon. Add it to the pan and stir-fry it for 2 minutes until it browns.
Remove it and leave to drain in a colander or sieve. Pour off most of the
oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then
add the dried chiles. Stir-fry them for 10 seconds, and then return the
chicken to the pan. Add the rest of the ingredients and stir-fry for 4
minutes, mixing well. Serve the dish at once.

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*******************

GENERAL TSO'S CHICKEN #7

Serving Size : 2
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MYRA SABLE HNKV12A-----
1 pound Chicken breasts -- boneless, skinless,
cut into 1" pieces
3 tablespoons Soy sauce
1 tablespoon Cornstarch
1 Egg white -- beaten frothy
1 cup Vegetable oil
3 Dried hot chili peppers -- broken in half
2 Garlic cloves -- chopped fine
1 1" piece ginger root -- peeled
finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 tablespoon Brown sugar
1 teaspoon Sesame oil
1/4 teaspoon Salt

In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb.
cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat
well. Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1
tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.
In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1
minute, or until golden brown. Remove and drain on paper towel. Pour all
but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and
ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until
thickened. Return chicken pieces to wok. Mix well and serve immediately.