Oriental Ginger Chicken
Oriental Ginger Chicken
Posted by kdipaolo at recipegoldmine
com 6/14/01 8:38:11 pm
Yield: 4 servings
4 chicken breast halves, skinned &; boned
1/4 cup soy sauce
1/4 cup dry sherry
1 garlic clove, minced
2 Tbspchopped green onion
1 tablespoon brown sugar
2 tpss ginger
2 Tbspvegetable oil
1 (16 ounce) can Veg-All mixed vegetables, with liquid
1 (8 ounce) can water chestnuts
1 cup quick cooking rice
Cut chicken into 2-inch long strips
Combine soy sauce, sherry, garlic, onion, brown sugar & 1 tps of the ginger in 1-quart bowl
Add chicken & stir until well coated
Heat oil in large skillet; stir-fry chicken until cooked
Meanwhile, place Veg-All, water chestnuts (liquid included) in 2-quart saucepan with remaining tps of ginger; bring to boil
Stir in rice, remove from heat, cover & let st& 5 min
Serve chicken over rice & vegetables
Mou Shu Pork With M&arin Pancakes
Mou Shu Pork with M&arin Pancakes
M&arin Pancakes (recipe follows)
1 pound boneless pork loin or 1 1/2 lb pork chops
2 tpss soy sauce
1 tps cornstarch
6 large dried mushrooms
1 tablespoon sesame oil
2 eggs, slightly beaten
1/4 tps salt
2 Tbspsesame oil
1 (8 ounce) can bamboo shoots, drained & cut into 1/4-inch strips
1/4 cup water
3 Tbspsoy sauce
1 clove garlic, minced
1 tps sugar
1 tablespoon cold water
1 tps cornstarch
2 scallions (with tops), cut diagonally into 1/4-inch pieces
Prepare M&arin Pancakes
Cut pork into 2 x 1/8-inch slices
Stack slices; cut lengthwise into strips
Mix 2 tpss soy sauce & 1 tps cornstarch in nonreactive bowl; stir in pork
Cover & refrigerate 30 min
Soak mushrooms in warm water until soft, about 30 min
Drain mushrooms
remove & discard stems; cut caps into thin slices
Heat 1 tablespoon oil in 10-inch skillet or wok until hot
Mix eggs & salt
Cook eggs until firm, turning once
Remove eggs; cut into thin strips
Heat 2 Tbspoil in skillet until hot
Cook & stir pork in oil until no longer pink
Add mushrooms, bamboo shoots, 1/4 cup water, 3 Tbspsoy sauce, garlic & sugar
Heat to boiling
Mix 1 tablespoon water & 1 tps cornstarch; stir into pork mixture
Cook & stir until thickened, about 1 minute
Add egg strips & scallions; cook & stir 30 seconds
Pour pork filling into serving bowl; arrange hot pancakes on platter
To serve, unfold each pancake & spoon about 1/4 cup filling down center
Roll up; fold one end over to contain filling
Makes 18 pancakes
M&arin Pancakes
2 cups all-purpose flour
3/4 cup boiling water
1/4 tps salt
Sesame oil
Mix flour, water & salt until dough holds together, adding 2 Tbspwater if necessary; shape into a ball
Knead on lightly floured board until smooth, about 8 min
Shape dough into 9-inch roll; cut into 1-inch slices
Cut each slice into halves
Cover pieces of dough with plastic wrap to prevent drying
Shape each piece of dough into a ball; flatten slightly
Roll each ball into a 3-inch circle on lightly floured surface
Brush top of one circle with oil; top with another circle
Roll each double circle into 6- or 7-inch circle on lightly floured surface
Stack circles between pieces of wax paper to prevent drying
Repeat with remaining pieces of dough
Heat skillet over medium heat until warm
Cook one circle at a time in ungreased skillet, turning frequently, until pancake is blistered by air pockets & becomes slightly translucent, about 2 min
Do not brown or overcook, or pancake will become brittle
Carefully separate into 2 pancakes
Fold each pancake into fourths, keeping covered
Repeat with remaining pancakes
Reheat pancakes by placing on heat-proof plate or rack in steamer
Cover & steam over boiling water 10 min
Chinese Boiled Dumplings
Chinese Boiled Dumplings (Jiaozi)
Dumplings are always part of the Chinese New Year holiday fare
A few “lucky dumplings” with a coin in the filling are commonly added to the batch
The person who bites into them will have a good year!
You can make your own wrappers or buy them at Asian or regular grocery stores
Do not buy won ton wrappers
They are square-shaped; dumpling wrappers are round – about 3 1/2 inches in diameter
Dipping Sauce
Chinese vinegar (dark)
Chili oil (optional)
Finely chopped garlic (optional)
To make dipping sauce: Prepare the dipping sauce first so that when the dumplings come out of the pot they are ready to eat
Pour a small amount of vinegar into a small bowl or plate
Add a couple of drops of sesame oil (optional), chili oil (optional) & finely chopped garlic (optional)
In other words, vinegar is essential
The rest is up to you
Filling
1 medium Chinese (Napa) cabbage
1 pound ground pork
1 pound chopped shrimp
1 egg
1 tablespoon vegetable oil
1 tablespoon dark (Oriental) sesame oil
2 tpss salt, or to taste
3 Tbspsoy sauce
1 tps cooking wine
1 tps black pepper (optional)
Small piece of fresh ginger
8 cloves garlic
2 to 3 green onions
6 to 8 dried black mushrooms, chopped
(soak in warm water for about 1 hour
before chopping)
Finely grate the cabbage by h& or with a food processor
Place a piece of cheesecloth or a cotton dish towel in a large bowl
Add just enough cabbage so the cloth can be lifted out of the bowl & wrapped around the cabbage
Over a bowl, squeeze out as much liquid as possible (you can use it to make the wrapper dough)
Place dried cabbage in a large bowl & add pork, shrimp, egg, vegetable oil, sesame oil, salt, soy sauce, cooking wine, black pepper, ginger, garlic, green onions & mushrooms
Mix thoroughly
Wrappers
6 cups all-purpose flour
2 cups water &/or cabbage juice
Mix the cabbage juice &/or water with the flour
Be sure it is not too soft
Firm is better (add more flour if needed)
Knead into a ball
Cut off small pieces & roll into 1-inch round “sticks
“
Cut sticks into 1/2-inch pieces
Flatten each piece with your palm, then flatten with a rolling pin into a 3 1/2-inch circle
The edges should be slightly thinner than the center
If you are working alone, it’s best not to make all the wrappers at once
If you’re working with at least one other person, one person can roll out the wrappers while the other fills them
To make dumplings: The ideal dumpling should resemble a chubby crescent moon with well-pressed edges
It may be a little difficult to make ideal ones at first
What’s most important is that the dumpling is well-sealed so it doesn’t fall part in the boiling water
Place a wrapper in your palm or on a work surface
Place a heaping tablespoon of filling in the center of the wrapper
Fold the dough over & use your thumb & forefinger to press the center edges together, & then work toward the ends (top & the bottom of the crescent)
Make sure no filling is protruding
(If using pre-made wrappers, moisten the edges of the wrapper or they will not seal properly
)
Place the dumplings on a lightly floured tray or cutting board; make sure they don’t touch one another
Bring 6 quarts of water to a rapid boil & add about 30 dumplings
Cover the pot; when it returns to a very rapid boil, add 1/2 cup cold water
When it returns to a rapid boil, check to see if the dumplings are puffy & floating at or near the top of the water
The skin should be somewhat translucent
They should be done
(Experienced dumpling makers can just tell by looking at them, but you can open one & make sure the pork is thoroughly cooked
)
When the dumplings are cooked, remove them with a slotted spoon & place on a large flat plate
Serve immediately with dipping sauce
If you have leftovers, you can fry them in a little oil until they are brown & crispy
Makes 140 dumplings