Combine flour, 1 cup (250ml) of the water, the salt and
baking powder in a medium size bowl. Beat with whisk until blended.
Let stand 15 minutes.
Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips.
Mix them into flour mixture.
Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm)
pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.
Heat vegetable oil in wok over high heat until it reaches 375F (190C).
Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes.
Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium.
Add ginger to oil in wok. Stir-fry until ginger is light brown.
Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy
sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all
at once. Cook and stir until mixture boils. Add onions. Reduce heat and
simmer 3 minutes.
Mix chicken and mangoes into soy sauce mixture.
Cook and stir 2 minutes. Serve immediately.
Sesame Chicken Salad
This recipe comes from a very good chinese cookbook written in english.
4 servings.
Ingredients
All Ingredients should be prepared before you start cooking
this will save time and make cooking the dish easier and more enjoyable.
1 tablespoon (15ml) sesame seeds
3 whole chicken breasts
6 cups (1.5l) water
2 tablespoons (30ml) soy sauce
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) fivespice powder
3 stalks celery
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) vegetable oil
1/4 teaspoon (1ml) ground ginger
1/8 teaspoon (0.5ml) pepper
Directions
Sprinkle sesame seeds into small, shallow baking pan or cookie sheet
with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or
until golden.
Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five
spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over
high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove
from heat. Let chicken stand in water for 1 hour
Remove chicken from water (reserve water) and drain. Remove and discard
chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.
Cut celery into diagonal slices. Heat reserved water over high heat
until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes.
Drain celery well.
Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and
pepper in large bowl. Add chicken and celery. Toss until completely combined.
Transfer mixture to serving dish. Sprinkle with sesame seeds.
Chinese Garlic Chicken
Ingredients
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
4 monkey tails (optional)
Hot cooked rice
Sauce
1 teaspoon crushed chili paste (or more, to taste)
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Directions
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat
wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok
and stirfry about 30 seconds, until ginger and garlic are fragrant but not
brown. Return chicken to wok, restir sauce ingredients and add to wok.
Cook, stirring constantly, until mixture is well combined, hot and bubbly
and thickens slightly. Turn off heat and splash with about 1 tsp of dark
sesame oil. Serve over rice.
Chinese Steamed Buns with Barbecued Pork Filling
(Char
Siu Bao)
24 Buns
Ingredients
2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock
Heat 2 tablespoons oil in wok. Stir fry scallion and garlic
30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
Pour in dissolved cornstarch. Stir fry quickly until pork is
glazed. Remove to bowl and allow to cool.
On a floured board, knead dough 1 minute and roll into one
long, sausage-like roll 2 inches in diameter.
Slice the roll crosswise into 1 inch pieces.
Flatten each piece with the palm of your hand and roll with
rolling pin into 3 inch rounds.
Place 2 tablespoons of filling in center of each round.
Gather dough up around the filling by pleating along the
edges. Bring the pleats up and twist securely and firmly.
Place each bun on 2 inch square of aluminum foil on steamer
tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with
finger. Remove towel.
Steam over briskly boiling water 10 minutes.
May be prepared in advance. May be frozen.
Thaw out in plastic bag and resteam 10 minutes.
(*Note: This recipe is reprinted
from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).
Fish Balls
Yield: 1 Servings
Ingredients
2 c Potatoes; chopped fine
1 c Cod; flaked
1 tb Butter
Pepper to taste
1 Egg, beaten
Plenty of lard; smoking hot
Fried Bacon; optional
Directions
Cook fish and potatoes till tender. Mash very
thoroughly until every lump is gone. Add butter,
pepper and egg and beat till the whole is light
and creamy. Take up, a little at a time, with a
spoon dipped in hot fat (prevents sticking) and
drop into hot lard. Cook til golden brown. If the
lard is the right heat this will not take more
than a minute. Drain well and serve with crispy
fried bacon. (Or without it).
Zongzi (Rice Dumplings in Bamboo Leaves)
Makes 20 dumplings
Ingredients
20 strings (for binding the zong zi packaging)
40 large bamboo leaves
1 kg of Glutinous Rice
2 kg of tender, fatty pork, sliced into 1 inch cubes
10 Salted Duck's Egg yolk
40 Small Dried Black Mushrooms
20 Dried Chestnuts
10 Cloves of Scallions cut up
1/2 kg of Dried Radish cut up very finely
5 Cloves of Garlic
100 g small Dried Shrimp.
200 g Shelled Peanuts (with skins)
Cooking oil
Fine Ground Black Pepper
Star Anise
Directions
Soak the rice for three hours.
Boil peanuts until tender (30 – 1 hour).
Stew the meat and the chestnuts together for 30 minutes to 1 hour with with 1/2 a up of soy sauce, 1/2 a cup of rice wine, a teaspoon each of fine ground pepper, sugar and star anise.
Soak mushrooms until soft (hot water will speed the process); remove the stalks. Stir-fry with a little soup from the meat stew; add small amounts of soy sauce, sugar,
Dried Radish: Chop up finely and stir-fry with some sugar and garlic.
Shrimp: Stir-fry for a couple of minutes
Scallions: Chop up finely, stir-fry until fragrant.
In a large wok, mix in with rice in the wok to flavour with soup meat stew soup. Add the peanuts. Then the shrimp.
Cut the dried duck egg yokes into halves.
Bamboo leaves: Wash in hot water to tenderise the leaves (so they don't break), before washing thoroughly in cold water.
Wet the strings to make them more pliable.
Wrapping the zong zi: Hang the set of strings.
"Fold the leaves flat at the leafstalk to make a sheet."
"Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction."
The dumplings should be pyramid shaped with sharp edges and pointed ends. It takes some practice to get nice looking ones.
They are tied up just like shoes laces with a double knot which makes them easy to open.
*Steam for 1 hour, unwrap and serve.
Notes
Zong zi are eaten plain or with any kind of sauce you chose. People in southern Taiwan tend to boil the dumplings rather than steam them.
Ngohiong
Ingredients
1 kl labong ng niyog stripped 1/2 kl singkamas stripped 3 tbsp ngohiong powder 2 tbsp 5 spice powder 1/2 kl ground pork season to taste with salt, pepper, msg, and soy sauce
batter after wrapping with lumpia wrapper 2 cups cornstarch paprika/white pepper 5 tbsp 700 grms water
Here is another recipe, this time of the sauce: (Here’s the recipe for the dip sauce).
Lorbak Sauce:
2 tbsp dark soy sauce 2 tbsp castor sugar 1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun 1/8 tsp salt 4-5 tbsp water 1/2 tsp corn flour or tapioca flour 1 egg white, lightly beaten
Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use.
Here is another clarification on the subject: By Pepe on Tuesday, October 10, 2000 - 01:25 am: I just cooked some adobo pork spare ribs. Super sarap talaga. I experimented a little bit by putting a little bit of five spice powder with the usual adobo TSB ingredients (toyo, suka at bawang). Sarap din ang labas. Don't put a lot though. Just sprinkle some 5 spice powder. It's quite overpowering if you put too much of this powder. (5 spice powder is Ngo-Hiong in Chinese).
Here is the recipe for Chinese Five Spice Powder:
How To Make Five-Spice Powder:
Five-spice powder encompasses all five flavors - sweet, sour, bitter, pungent, and salty. Source: Raphael Meyer, American Kashrus Services.
In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes). Grind the roasted peppercorns and 8 star anise in a blender or pepper mill. Strain the blended seasonings. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until very fine. Store in an airtight container.
Tips:
Use five-spice powder sparingly, as it can be quite pungent. If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise).
What You Need: Spices Skillet Blender or a Spice Mill Airtight Container
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This recipe comes from a very good chinese cookbook written in english.
