Ginger Scallion Chicken
Ginger Scallion Chicken (China)
1 (3 pound) broiler-fryer chicken
1 (2 x 1-inch) piece fresh ginger root, cut into thin slices
1 1/4 tpss salt
1/2 tps pepper
Water
1/3 cup vegetable oil
8 scallions, finely chopped
3 Tbspgrated pared fresh ginger root
2 tpss white vinegar
1 tps soy sauce
Steamed Rice
Remove giblets from chicken & reserve for another use
Rinse chicken & place in large saucepan or Dutch oven
Add sliced ginger, 1 tps of the salt, 1/4 tps of the pepper & enough water to cover chicken
Cover & bring to boil over high heat
Reduce heat & simmer until tender, about 40 min
Let chicken st& in water until cool
Drain chicken & refrigerate until cold
Cut chicken into serving-size pieces
Combine remaining 1/4 tps salt & 1/4 tps pepper with remaining ingredients in a jar with lid
Cover jar & shake well
Refrigerate 1 to 2 hrs
Place chicken pieces in serving bowl
Shake oil-ginger mixture & pour over chicken
Serve with steamed rice
Hot & Sour Soup
Hot & Sour Soup (Chinese)
6 cups fresh or canned chicken stock
1/2 cup thinly sliced bok choy or Napa cabbage
1 cup thinly sliced shitake, cloud ear,
or other mushrooms
3 scallions (green onions, spring onions), green
& white parts, thinly sliced
2 Tbspsoy sauce, or to taste
2 Tbspfinely chopped ginger root
2 Tbspcornstarch
2 Tbspwater
6 to 8 ounces firm tofu, cut into thin strips
3/4 cup white vinegar, or to taste
2 tpss freshly-ground black pepper, or to taste
2 eggs, lightly beaten, or equivalent amount
egg substitute
1 tps toasted sesame oil
Bring the broth to a boil in a large saucepan & add the bok choy or cabbage, mushrooms, scallions, soy sauce, & ginger root
Combine the cornstarch & water in a small bowl & stir into the broth when it returns to the boil
Boil for 3 min
Add the tofu, vinegar, & pepper
Taste & adjust seasoning
Reduce the heat to a simmer & slowly drizzle the beaten eggs into the soup, stirring gently
Remove from the heat, add the sesame oil, & serve immediately
Serves 6 to 8
Chicken Cubes With Cherries, Pineapple & Lichees
Chicken Cubes with Cherries, Pineapple & Lichees (Bo Lo Lichees Gai Kew)
Yield: 1 serving
1 chicken breast
1 tps sherry
2 tpss light soy sauce
1/2 tps anise pepper
1 tablespoon chopped scallion
1 egg white
2 Tbspcornstarch
2 cups vegetable oil
2 Tbspgranulated sugar
3 Tbspketchup
3 Tbspvinegar
1 tablespoon cornstarch
1 cup lichee juice
1 cup lichee meat
1/2 cup maraschino cherries
1/2 cup pineapple chunks
Bone chicken & cut into cubes; mix sherry, light soy sauce, anise pepper & chopped scallion together, pour over chicken & marinate for 30 min
Beat egg white & 2 Tbspof cornstarch together
Pour over chicken breast mixture
Heat oil to 325 deg F
Deep fry chicken
Drain on paper towels
Mix sugar, catsup, vinegar, 1 tablespoon cornstarch & lichee juice in saucepan; stir until thickened
Add lichee meat, cherries & pineapple
Stir until hot, then serve over chicken