Colossal Cookbook/ColossalCookbook.cdr/sw/chef/recipes.22

Text File | 1984-01-06 | 14.4 KB | 410 lines

The term "velvet" denotes a method of poaching chicken breast to turn it
white and make the texture very soft and smooth. Care must be taken to use
simmering liquid for just long enough to cook the chicken through. Boiling
water or prolonged poaching will toughen the texture.

     VELVET CHICKEN UNDER SNOW

1 lb. chicken breast, boned
1/2 c chicken stock
1 T sherry
1/2 t ginger root juice
1 t sugar
1 pinch salt
1/2 c condensed milk or light cream
cornstarch paste
1/4 t sesame oil
1 c rice stick, broken up
2 c oil for deep-frying

Velvet chicken:  Heat 6 cups of water to boil. Reduce to simmer.  Remove
skin from chicken breast; cut breast into 1" chunks. Simmer in uncovered pan
for 3-5 minutes, until meat is cooked through.

Sauce: In wok or sauce pan, heat chicken stock, sherry, ginger juice, sugar
& salt. When sauce is very hot, slowly add condensed milk or cream.  Stir to
combine. DON'T ALLOW SAUCE TO BOIL. Dribble in cornstarch paste to thicken.
Enrich with sesame oil. Add chicken before serving to reheat.

Rice stick: Heat oil in wok for deep-frying until hot enough to puff up rice
stick but not brown it.  Fry in small batches; drain.  Process takes just
seconds.  Place rice stick on platter; cover with chicken.

Serves 4

KEY WORDS:  main dish, poach
----
Even mature adults - gourmets no less - "oo" and "ah" when presented with
this simple-to-prepare soup.

     DUCKLINGS SWIMMING IN A POND

6 c rich chicken broth
1/2 c shelled green peas (or quartered snowpeas)
12 shelled baby shrimp
4 Nami black mushrooms
3 egg whites
Yellow food coloring

Preparation:  Wash & soak mushrooms in warm water for 1 hour; slice into
thin strips; reserve.  Blanch shrimp in salted boiling water (omit if shrimp
are precooked).

Make ducklings within hour or less of serving.  Have steamer ready.  Work
with eggs & mixing bowl at room temperature.  Separate whites & yolks;
reserve yolks for another recipe.  Beat egg whites, starting slowly, then
progressively faster after eggs begin to foam, until eggs are stiff but not
runny. If whites are too stiff, they tend to break apart in shaping process.

Form 2 ducklings per serving.  Use tablespoon to form body; flatten egg in
spoon; turn over onto steaming plate. To body, add blob of egg for neck &
head, another piece for tail. Use toothpick to carefully shape head & tail.

Steam one as test. Steaming should take 30-60 seconds to set surface of egg.
After steaming, swab beak & tail with yellow food coloring; put color on
toothpick to mark eyes.

Soup:  30 minutes or so before serving, heat broth to just under boil; add
mushrooms & peas.  5 minutes before serving, add shrimp & desired
seasonings.  Pour soup into warm serving bowl.  Float ducklings on soup.
Serve.

Serves 4

KEY WORDS:  soup
----
Contrasting texture, color and appearance are hallmarks of this impressive
banquet dish.

     STIR-FRIED SCALLOPS IN A BASKET

12 fresh scallops (or prawns,
     chicken breast, or fish balls)
12 slices giant bamboo shoot
12 slices carrot
12 fresh snow peas or thinly sliced broccoli
2 c shredded lettuce
2 medium potatoes
1/2 t salt
4 c oil for deep frying
3 slices fresh ginger
1 clove garlic, crushed
2 T peanut oil
1 pinch salt
2/3 c chicken stock
2 T gin
1/2 t sugar
1/4 t white pepper
2 t thin soy sauce
cornstarch paste

Preparation:  Slice bamboo shoot across grain into 2" triangles.  Peel &
slice carrots on bias.  Remove strings from peas & wash.  If substituting
broccoli, use peeled stems only; slice thinly on bias.  Shred lettuce;
arrange like nest on round 10" serving plate.

Making Potato Basket:  Peel, then coarsely shred potatoes.  Or, slice
potatoes into thin matchsticks.  Rinse potatoes in cold water twice; soak
them 30 minutes in cold salted water; rinse & drain.  Slowly heat deep-
frying oil in wok to medium hot; test potato slice:  it should brown in 30
seconds.  Dust potatoes with cornstarch so they will stick together when
fried.  Arrange them in a cross-hatch pattern on Chinese wire strainer or
other suitable strainer to form deep basket.  Press them in position with
another strainer.  If you use bowl for pressing, heat it first, because you
don't want to cool frying oil.  Immerse in oil & deep-fry until potatoes
begin to brown.  Remove from oil; take away top strainer only; drain;
reserve.

When ready to serve, heat oil to very hot, but not smoking; deep-fry
potatoes in strainer again until they are brown & crisp.  Place basket in
nest of lettuce.

Blanching:  Dip scallops in hot but not boiling water; remove in 15 seconds
when scallops are warmed: don`t allow them to cook.

Stir-frying:  As you heat wok to medium hot, stir-fry ginger slices & garlic
to flavor wok; remove when they start to brown; discard.  When wok is hot,
add peanut oil & salt; stir.  Add bamboo shoots & carrots; stir-fry 1
minute.  Add stock.  When stock boils, add scallops, snow peas, sugar, white
pepper, gin & soy sauce.  Stir 1 minute.  Add cornstarch paste to thicken.
Transfer to potato basket. Serve.

Serves 4

KEY WORDS: main dish, stir-fry
----
This dish is simplicity itself, and, of course, that's the challenge. You
should be in and out of a very hot wok in about 2 minutes.  It is very easy
to overcook. The method is a hot wok, hot oil, having everything ready, and
fast action.

     BEEF SHREDS WITH GREEN PEPPER

1 lb flank steak
2 medium bell peppers
1 clove garlic
4 T peanut oil
1/4 t salt
   SAUCE:
1/4 c stock
1 t thin soy sauce
1 t chili paste with soybean
1 t sherry wine
1 1/2 t (approx) thin cornstarch paste

Preparation:  Remove membrane from flank steak.  If it is a thick slab of
meat, slice with grain into thin sheet about 1/4" thick.  Slice across grain
into matchsticks about 2 1/2" long.  Halve and core bell pepper; scald
pepper halves until color turns bright green; plunge in cold water to stop
cooking process.  Slice pepper thinly to match cooked meat.  Peel and
quarter garlic clove; add to peanut oil.  Mix sauce ingredients.

Stir-frying:  Heat wok as hot as possible.  Add garlic and 1/2 the oil;
stir; remove garlic when it browns.  Add salt to oil; stir.  Add half of
flank steak; toss and stir briskly to coat with oil and prevent scorching of
meat.  When meat begins to shrivel, remove to platter.  Rinse wok; reheat;
add rest of oil.  Stir-fry remaining meat.  Add peppers, sauce, other beef;
toss briskly for about 1 minute until sauce evaporates.  Serve.

Garnishing note:  Time and inclination permitting, deep-fry about 12 shrimp
chips.  Arrange on serving platter around beef and peppers.

Serves 4

KEY WORDS:  main dish, stir-fry, boil
----
This dish looks good, tastes good and is simple to prepare.  It is one of a
family of pudding-like dishes.

     STEAMED CHICKEN AND BEANCURD

1 c chicken meat, minced
2 c beancurd, mashed
3 egg whites
1/2 t ginger juice
1 T gin
1 T peanut oil
1/4 t salt
1/2 t five-spice powder
1 pinch sugar
1 large carrot
1/2 c stock
1 t sesame oil
cornstarch paste
3 large cabbage or lettuce leaves

Preparation:  All mixing can be done in food processor.  Or, use cleaver to
finely mince chicken and mash beancurd.  In bowl, combine egg whites, oil,
ginger juice, gin, salt, five-spice powder and sugar; stir to  breakdown egg
and blend.  Add chicken and beancurd; mix thoroughly.  Dip cabbage leaves in
boiling water to make limp.  Wash and peel carrot; slice thinly on bias.

Steaming:  Place limp leaves in shallow bowl.  Arrange carrots on leaves in
decorative pattern.  Pack chicken/beancurd mixture tightly in bowl to fill
it.  Steam for about 40 minutes at medium boil.  Steaming will make mixture
very smooth and firm (avoid over-steaming, which causes beancurd to become
dry and hard).  When ready to serve, turn out on serving platter; gently
remove leaves; cover with glaze.

Glaze:  Heat stock in saucepan; when hot, add cornstarch paste to thicken.
When ready to use, reheat and add sesame oil; pour over dish.

Serves 4

KEY WORDS: main dish, steam
----
A great way to use leftover noodles, since they must be boiled and cooled
first anyhow, these cold, spicy noodles are a colorful and tasty appetizer.
Almost any meat and vegetable garnish works well.

     SPICY COLD NOODLES WITH CHICKEN

1/2 lb thin Chinese flour noodles (or any firm noodle)
1 medium chicken breast
2 green onions, slivered
3 egg yolks
2 T peanut oil
1 t cool water
1 T thin soy
1 t Chinkiang vinegar
1 t hot chili pepper oil
1/2 t ginger juice
1 clove garlic, minced
1 pinch sugar
2 T oil

Noodles:  In large pot of salted boiling water, cook noodles until chewy;
rinse in cold water; drain.  Toss noodles with 1/2 t oil to prevent
sticking. Cover & refrigerate until ready to use.

Chicken:  Remove and discard skin from chicken breast. Steam breast for 15
minutes; remove from steamer and cool uncovered. Shred chicken with fingers;
slice into 3" strips.

Egg Yolks:  Mix yolks with cool water. Brush skillet at medium heat with
peanut oil.  Pour some egg yolk mixture in skillet; spread to make a thin
sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.

Onions:  Wash & remove roots. Slice the long way, then thinly slice on the
bias.

Dressing:  Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat
oil until it begins to smoke; add to other ingredients.  Cool.  Using hot
oil gives dressing distinctive & mellow flavor.

Mixing:  Just before serving, mix dressing with cold noodles, chicken &
onion.  Garnish with egg strips.  Serve.

Serves 6

KEY WORDS: menu 26, leftovers, boil
----
This dish is almost a meal in itself. It is easy to prepare and a dramatic
addition at the table.

     BEEF AND BEANCURD CLAY POT

1 lb ground beef
1/2 c cooked rice
1/4 t five-spice powder
2 T peanut oil
1 medium yam
2 sqs. beancurd
6 fresh mushrooms
2 c warm water
1/2 c dark soy sauce
2 T sherry
1 t fresh ginger, minced
cornstarch paste

Preparation:  Mix beef, rice & five-spice powder; form into firm 1" balls.
Peel yam; cut into chunks.  Cut beancurd into 1" cubes.  Wash mushrooms;
remove dried part of stem.

Cooking:  Heat wok until smoking; add peanut oil.  When oil is hot, braise
meatballs.  Add warm water, soy sauce, sherry & ginger.  Bring to boil,
transfer to clay pot, cover, and simmer for 30 minutes.  Add yam chunks,
beancurd & mushrooms.  Cook uncovered another 20 minutes until yams are done
but still firm.  Thicken sauce with cornstarch paste; boil briefly.  Turn
off heat, cover to keep hot until ready to serve.

Serves 6

KEY WORDS: menu 26, main dish, braise
----
Steamed vegetables are common to many cooking traditions.  You may discover
in this recipe a dish that suits non-Chinese meals as well.

     STEAMED SHREDDED CABBAGE

1/2 medium head cabbage
1/4 c peanut oil
1/2 t salt
1/4 c white sesame seeds

Toast sesame seeds in dry wok at low temperature.

Wash cabbage; slice into 1/2" shreds; pull head apart to make a loose mound.
Sprinkle with salt; allow to stand, uncovered, for 10 minutes.  Place on
round serving platter and steam in Chinese steamer for 5 minutes.

While cabbage is steaming, heat oil in small pan or in your ladle.  Hot oil
keeps the vegetable hot, and adds a rich taste.

Remove cabbage from steamer. Douse with hot oil; sprinkle with toasted
sesame seeds. Serve.

Serves 6

KEY WORDS: menu 26, vegetarian, steam
----
Don't add other vegetables to this dish.  Keep it simple.  Just be artful in
cutting vegetables.

     STIR-FRIED CUCUMBER WITH PORK

1/4 lb pork butt, boned
1 large cucumber (or zucchini, Chinese white radish
     or turnip)
1 clove garlic, minced
2 T peanut oil
1/4 t salt
1 T thin soy sauce
1 T sherry
1 pinch sugar
1/2 c chicken stock
cornstarch paste

Preparation:  Slice pork butt across grain, then into strips 1/4" thick by
2" long.  Marinate with soy sauce, sherry & sugar for 15 minutes.  Peel
cucumber; slice in half the long way & remove seeds; slice in strips to
match pork; marinate in salt water for 15 minutes.

Stir-frying:  Heat wok until very hot; add 1/2 of oil.  Drain pork; reserve
liguid.  When oil just begins to smoke, add pork & stir-fry rapidly for
about 1 minute until shrivelled. Remove pork from wok; wash wok.

Reheat wok until very hot; add remaining oil.  Drain cucumber.  When oil
just begins to smoke, add cucumber and stir-fry rapidly until heated through
- about 30 seconds. Add pork & garlic; stir briefly; add stock. Bring stock
to boil; then stir in enough cornstarch paste to make a light gravy.  Bring
sauce to boil.  Serve.

Serves 6

KEY WORDS: menu 26, main dish, stir-fry
----
This is a lovely, simple dinner soup.

     CHICKEN IN BROTH WITH SOUR VEGETABLE

1 fryer chicken without breast meat (OR
2 chicken legs & thighs & wings
8 c cold water
1 c salted mustard green, shredded

Preparation:  Separate thighs, legs and wings from chicken carcass, and chop
them into bite-size pieces.  Be sure to remove any bone splinters.  Chop
carcass into several pieces.  Drain the mustard green; cut into 2" square
pieces.

Soup:  Put chicken and cold water in large pot.  Bring to boil; skim froth
and chicken fat; reduce heat to simmer.  Simmer for 2 hours.  Remove chicken
carcass.  Add mustard green; simmer another 15 minutes.  Transfer soup with
pieces and mustard green to serving bowl.  Serve.

Serves 6

KEY WORDS: menu 26, soup, boil
----
This recipe will introduce you to an inexpensive gourmet treat.

     FRIED EGGS SHANGHAI-STYLE

1/4 lb crab meat (or lobster)
6 egg whites
1/2 c milk
2 green onions
5 leaves Boston lettuce
1 t sherry
1 pinch salt
2 t cornstarch
3 T peanut oil

Preparation:  Flake crab meat into strands, removing any cartilage.  Mix
with sherry.  Wash onions; remove roots and greens; finely mince white part.
Wash and pat dry lettuce leaves; arrange on round serving plate.  In a
mixing bowl, beat egg whites.  When eggs begin to stiffen, slowly add milk.
When eggs are stiff, fold in crab, onions, salt and cornstarch.  Eggs will
tend to break down at this point into a frothy soup.

Stir-frying:  Heat wok to medium hot.  Add oil.  When oil is heated, add egg
mixture, carefully folding and turning while eggs become firm.  Remove to
serving platter.  Serve.

Serves 6

KEY WORDS: menu 26, main dish
----