Put 3lb (1.5Kg) Duck in saucepan with water almost to cover. Add 3tbsp soy sauce, 1tsp ginger, clove garlic, 2tsp sugar 1 chopped onion, 2tbsp honey. Simmer , cover 1 hour. Drain duck, cool. Heat oil and deep fry duck in a wire basket for about 10 mins, Drain...
1tbls vegetable oil 1/4 cup (60ml) Tikka paste 500g chicken thigh fillets, sliced 2 medium (400g) yellow peppers , chopped 160g snow pea sprouts 1/4 cup (60ml) plain yogurt Heat in wok. Add combined paste and chicken in batches , stir-fry until tender, remove. Add peppers to wok, stir-fry until just tender. Add chicken and sprouts, stir-fry until sprouts are just wilted. Add yogurt, stir until hot.
1 chicken breast, 1 can golden mushrooms, 2 T. shredded chillies, 3 T. shredded ginger, 3 T. shredded spring onion.½ white of an egg, ½ t. salt,1 T. cornstarch.¼ t. salt, ¼ t. sugar, ½ t. vinegar, ¼ t. pepper, 1 t. sesame oil. Cut chicken breast into strips. Marinate in egg, salt and cornstarch for 10 minutes. Sauté with 2 T. warm oil. Remove when meat turns white.Rinse golden mushrooms and drain, sauté in 3T. oil; add shredded chilli, ginger and spring onion. Lastly add chicken strips, salt, sugar, vinegar, pepper and oil. Stir well and serve.
½ 1b. (225 g) boneless chicken leg or breast,shredded ½ T. each wine, soy sauce ¼ t. salt dash of pepper ¾ T. cornstarch 8 sections green onions, ½ -inch long total of 1 ½ c. (diced): mushrooms, asparagus, carrot ½ T. wine ¼ t. each: salt, sugar dash of pepper sesame oil as desired 1 t. cornstarch 4 T. water Mix the chicken, dash of pepper and cornstarch. Add 1 T. oil before stir-frying so chicken shreds will separate easily during frying.Heat 1½ T. oil; stir-fry until medium done then move to side of pan; stir-fry green onions in remaining oil. Add mushrooms, asparagus and carrot; stir briefly. Mix and add wine, sugar, cornstarch and water; cover and cook until steamying; then stir-fry to mix well.
½ 1b. (225 g) boneless chicken leg or breast,shredded ½ T. each: wine, soy sauce ¼ t. salt dash of pepper ¾ T. cornstarch 10 sections green onions, ½ -inch long ½ T. each: minced garlic, sesame oil total of 1 ½ c. (diced): cucumber, water chestnuts, red pepper 2 ½ T. each: soy sauce, water ½ T. each sugar, vinegar,wine dash of pepper 1 t. cornstarch Mix diced chicken, green onions, garlic and sesame.Heat oil and stir-fry it until medium well then move to side of pan; stir-fry green onions in remaining oil. Add soy bean sauce, water, sugar, vinegar, wine; then stir to mix well.
2 slices of boneless chicken breast or leg, 1 1b. (450g)¼ t. black pepper ¼ t. salt 1 T. minced garlic 1 T. oil or butter Use back of cleaver to tenderize chicken. Sprinkle the seasonings on both sides of chicken.Heat pan, add 1 T. oil; fry each side of chicken slices over high heat for 2 minutes. Reduce heat to medium; fry each side 2 minutes until golden brown and cooked. Remove chicken. Use remaining oil to stir-fry garlic until fragrant, then drizzle it over chicken. Serve with vegetables if desired.
½ 1b. (225g) boneless chicken legs or shredded chicken ½ T. each: wine, soy sauce ¼ t. salt dash of pepper ¾ T. cornstarch 1 T. each (minced): garlic, fermented black beans 1 t. each (minced): green onions, ginger root ½ T. sesame oil total of 1 ½ c. (diced): green & red peppers, onion 1 T. soy sauce, ¼ t. salt ½ t. sugar, dash of pepper ½ T. each: wine, cornstarch ¼ c. water Mix chicken, fermented black beans, wine, soy sauce, salt, dash of pepper and cornstarch. Add oil before stir-frying so beef shreds separate easily during frying.Heat oil; stir-fry it until medium well done then move to side of pan. Use remaining oil to stir-fry pepper, garlic and 1 t. sesame oil until fragrant. Add and stir sponge-gourd and peanuts briefly. Mix and add sauce, water, sugar, wine, vinegar and cornstarch; cover and cook until steaming, then stir to mix well.
2 chicken drumsticks, coriander leaves.1 T. chopped spring onion, 1 T. chopped ginger, 2 T. chilli oil, 2 T. thick soy sauce, 1 T, sesame oil, ½ T, vinegar , ½ T. sugar. Steam chicken for 12 minutes. Turn off heat and leave chicken in steamer for another 12 minutes. Remove. Chop and arrange on plate.Mix chopped spring onion, chopped ginger, oil, soy sauce and sugar well and pour over chicken.
2 boneless chicken legs, ¾ 1b. (300 g) or 1 1b.16 oz. chicken wings 1 T. wine 1 T. curry powder ½ t. salt dash of pepper Add the ingredients to chicken legs; mix well. Put meat in baking pan, skin side up, then bake at 450º F-500º F 25-30 minutes or until cooked and skin is golden brown and crispy; remove.
1 ¼ 1bs. (600g) chicken breast or legs, cut into pieces 1 T. wine ¾ t. salt Marinate chicken in the mixed seasonings. Heat oil to medium then deep-fry chicken 6 minutes. Turn heat high and continue to deep-fry 4 minutes or until golden brown; remove and serve with dipping sauce. May also be served with "Mushroom & Avocado Salad".
½ 1b. (225 g) boneless chicken leg or breast, shredded ½ T. each: wine, soy sauce ¼ t. salt dash of pepper ¾ T. cornstarch ½ T. hot bean paste or hot chili paste ½ T. each: sesame oil, minced green onions, ginger root, garlic total of 1 ½ c. Chinese pea pods, bamboo shoots 2 ½ T. each soy sauce, water ½ T. each sugar, wine 1 t. each vinegar, cornstarch dash of pepper Mix diced chicken, minced green onions, ginger root and garlic.Heat oil and stir-fry it until fragrant. Add Chinese pea pods, bamboo shoots and stir briefly. Add soy bean sauce, water, sugar, vinegar, wine; then stir to mix well.
1 1b (450 g) fresh boneless pork or fresh, uncured ham 3 oz (80 g) scallions or garlic shoots 1 T. vegetable oil 2 T. soybean paste 1 T. sweet bean sauce ¼ c. meat stock Wash the pork, drop it into boiling water to cover, and parboil for 8 minutes. Remove, drain, and cut into slices about 2 inches long by 1 ½ inches wide and ¼ inch thick (7 cm by 4 cm by 16mm). Set aside. Cut the scallions on a slant into 1 inch (3cm) pieces. Set aside.Heat the oil in a wok to very hot 356ºF(180ºC), or until smoke rises on the surface. Add the pork slices, soybean paste, sweet bean sauce, scallions or garlic shoots, and stock. Stir-fry for 5 minutes, or until the scallions are tender and the soybean paste loses its raw taste. Remove and serve.
1 duck or chicken (cut in half), 4-5 lbs. (2100 g)2 ½ c. stewing sauce 7 c. water 1 c. soybeans sesame oil as desired Bring the seasonings and duck to boil; cover and reduce heat to low and cook 30 minutes (turn duck during cooking). Turn off heat and allow duck to soak about 15 minutes. Remove duck and let cool. Reserve sauce. Rub sesame oil over duck and cut in pieces. Sprinkle stewing sauce over duck; serve. If chicken legs are used,stew only 15 minutes.
2 chicken drumsticks, coriander leaves.1 T. chopped spring onion, 1 T. chopped ginger, 2 T. chilli oil, 2 T. thick soy sauce, 1 T, sesame oil, ½ T, vinegar , ½ T. sugar. Steam chicken for 12 minutes. Turn off heat and leave chicken in steamer for another 12 minutes. Remove. Chop and arrange on plate.Mix chopped spring onion, chopped ginger, oil, soy sauce and sugar well and pour over chicken.
½ 1b. (225g) boneless chicken legs or shredded chicken ½ T. each wine, soy sauce ¼ t. salt dash of pepper ¾ T. cornstarch 1 dried hot pepper, cut into ½ -inch long, remove seeds 1 t. minced garlic1 t. sesame oil total of 1½ c. (diced): sponge-gourd or squash, peanuts 2½ T. each soy sauce, water ½ T. each sugar, wine 1 t. each vinegar, cornstarch Mix chicken legs, wine, soy sauce, salt, dash of pepper and cornstarch. Add oil before stir-frying so beef shreds separate easily during frying.Heat oil; stir-fry it until done medium well,then move to side of pan. Use remaining oil to stir-fry pepper, garlic and 1 t. sesame oil until fragrant. Add and stir sponge- gourd and peanuts briefly. Mix and add sauce, water, sugar, wine, vinegar and cornstarch; cover and cook until steaming, then stir to mix well.
¾ 1b. (300g) boneless chicken 1 t. each: wine, black or white sesame seeds ½ t. salt 1 t. minced garlic dash of pepper ½ egg, 3 T. cornstarch oil for deep-frying, ½ lemon Cut chicken into 12 pieces.Mix the seasonings and marinate. Heat oil to medium then deep-fry chicken 4 minutes. Turn heat to high and continue to fry 3 minutes or until golden brown; remove. Sprinkle with lemon juice then serve with dipping sauce. May also be served with "Mixed Lettuce Salad".
1 young chicken, 1 piece ginseng, 2 T. Chinese wolfberries, 12 slices yam, 1 spring onion (cut into lengths), 2 slices ginger; 6 c. clear soup, 1 t. salt, ¼ c. Shaohsing wine; 8 white fungi. Defeather the chicken, clean it; remove entrails; cut claws and wingtips off; cut back open, boil in boiling water for 2 to 3 minutes and wash clean in cold water.Having selected a whole ginseng, wash Chinese wolfberries clean and soak yam slices in water.Put yam, Chinese wolfberries and gingseng in turn into a stewing pan, place the young chicken on top of them and add ginger and onion; pour the mixed soup in; cover pan tightly and stew the mixture in steamer for about 2 hours.Soak white fungi thoroughly in warm water; add and stew for 1 hour more; remove ginger and onion; place ginseng on the chicken and serve.
2 slices of boneless chicken legs, ¾ 1b. (300g)3 T. soy sauce 1 ¼ T. each sugar, wine 2 slices of lemon Marinate meat in the ingredients at least 30 minutes or over night.Put meat in baking pan and bake at 450º F 25-30 minutes or until cooked and skin is golden brown. Sprinkle on lemon juice and serve.
2-¾ oz. (75 g) chicken breast ¼ t. salt ½ t. cooking wine 1 t. cornstarch 3 Chinese black mushrooms (soaked) 1 oz. (30 g.) each: snow peas (Chinese pea pods), carrots (cooked) 4-¼ oz. (120 g) fresh lotus seeds 3 sections green onion ½ t. each: cooking wine, sesame oil ¼ t. salt 1 t. cornstarch 3 T. water 2 T. vegetable oil Cut chicken breast into ¾'' cubes, add salt, wine and cornstarch, then marinate for 10 minutes. Cut Chinese black mushrooms, snow peas and carrots into pieces. Boil lotus seeds until done. Remove lotus seeds. Drain off water and set aside.Heat 2 T. oil in preheated wok. Stir-fry green onion sections until fragrant. Add chicken cubes and stir-fry until color changes. Add black mushrooms, snow peas and carrots and quickly stir-fry. Add cooking wine,oil, salt,cornstarch, water and vegetable oil, then lotus seeds; stir-fry until mixed well. Remove from heat and serve.
1 chicken breast, 1 can golden mushrooms, 2 T. shredded chillies, 3 T. shredded ginger, 3 T. shredded spring onion. ½ white of an egg, ½ t. salt,1 T. cornstarch. ¼ t. salt, ¼ t. sugar, ½ t. vinegar, ¼ t. pepper, 1 t. sesame oil.Cut chicken breast into strips. Marinate in egg, salt and cornstarch for 10 minutes. Sauté with 2 T. warm oil. Remove when meat turns white.Rinse golden mushrooms and drain, sauté in 3T. oil; add shredded chilli, ginger and spring onion. Lastly add chicken strips, salt, sugar, vinegar, pepper and oil. Stir well and serve.
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Most recent revision June 14 1997