Sesame Chicken
Sesame Chicken
Source: Leeann Chin cookbook
2 whole chicken breasts
1 egg
2 Tbspflour
2 Tbspcornstarch
2 Tbspwater
1 tps salt
2 tpss vegetable oil
1/4 tps baking soda
1/4 tps white pepper
1/2 cup water
1/4 cup cornstarch
1 cup granulated sugar
1 cup chicken broth
3/4 cup vinegar
2 tpss dark soy sauce
2 tpss chili paste
1 tps vegetable oil
1 clove garlic, finely chopped
Vegetable oil for the wok
2 Tbsptoasted sesame seeds
Remove bone & skin from chicken, cut into 2 x 1/2-inch strips
Mix with the first 8 ingredients (egg through white pepper); stir in chicken
Cover & refrigerate for 20 min
Mix 1/2 cup water & 1/4 cup cornstarch
Heat next ingredients (sugar through garlic) until boiling
Stir in cornstarch mixture
Remove from heat; keep warm
Heat vegetable oil (about 1 1/2 inches deep) to 350 deg F
Fry about 10 pieces of chicken, adding 1 at a time, 3 min or until light brown
Remove from oil & drain on paper towels
Repeat until all chicken is done
Heat oil to 375 deg F
Fry about 1/2 the chicken for 1 minute, or until golden brown
Remove from oil & drain on towel
Repeat with remaining chicken
Heat sauce to boiling, pour over chicken & sprinkle on sesame seeds
Yields 6 servings
NOTE: These are good with fun see noodles
Cook noodles before you cook the chicken
Scallops With Vegetables
Scallops with Vegetables (China)
1 ounce dried mushrooms
Boiling water
1 pound fresh or thawed frozen sea scallops
2 medium yellow onions
3 stalks celery
8 ounces fresh green beans
6 scallions
2 Tbspvegetable oil
2 tpss grated pared fresh ginger root
1 clove garlic, crushed
4 tpss cornstarch
1 cup water
2 1/2 Tbspdry sherry
4 tpss soy sauce
2 tpss instant chicken bouillon granules
1 (15 ounce) can baby corn ears, drained
Place mushrooms in bowl & cover with boiling water
Let st& 30 min; drain
Squeeze out excess water
Cut into thin slices
Rinse scallops & drain
Trim, if necessary, & cut into quarters
Peel onions, cut into wedges & separate layers
Cut celery into 1/2-inch diagonal slices
Wash & trim green beans
Cut beans into 1/-inch diagonal slices
Cut scallions into thin diagonal slices
Heat oil in wok over high heat
Add onions, celery, beans, ginger & garlic to oil; stir fry 3 min
Measure cornstarch into small bowl
Blend in a few Tbspof the water & mix until smooth
Stir in the remaining water, the sherry, soy sauce & bouillon
Add to vegetable mixture
Cook & stir until mixture boils
Add scallops, mushrooms, scallions & corn
Cook & stir until scallops are tender, about 4 min
Makes 4 to 6 servings
Hundred Corner Shrimp Balls
Hundred Corner Shrimp Balls
Posted by Olga at recipegoldmine
com 6/5/02 6:20:10 am
These little dim sum treats are so delicious & very easy to prepare
They are great hot or at room temp & can be served with a dipping sauce of hot chili sauce or salt seasoned with a little curry powder, five spice powder or crushed Szechuan peppercorns
They can be made ahead & reheated in the oven
Any white fleshed fish fillets can be used instead of the shrimp
The shrimp paste itself (without the bread cubes) can also be poached in water & served as dumplings in soup, or can be pan fried as little shrimp patties
12 slices white bread
1 pound raw shrimp, shelled & cleaned
1 egg white
1 tablespoon rice wine
1 tps salt
1 tps minced ginger root
1 tablespoon minced green onion
1/4 cup minced water chestnuts
2 Tbspcornstarch
4 cups peanut oil for deep frying
Remove the crusts from the bread
Dice the bread into 1/4-inch cubes
Place on a cookie sheet & dry out in a very low oven (200 deg F/90 deg C)
Pat the shrimp dry & mince in a food processor or blender
Blend in all the remaining ingredients except the oil
With wet h&s, shape the shrimp paste into 1-inch balls & roll in the bread cubes
Press the cubes firmly into the shrimp mixture
Heat the oil in a wok or deep, wide pot to 375 deg F
Cook the shrimp balls in batches until nicely browned & cooked through (this should only take 4 to 5 min)
Drain on paper towels
Makes approximately 36 balls