4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir-fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.
Start Saving Today!
Aug 23, 2009
Fortune Cookies
8 oz. All-purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons
corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg
whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until
smooth consistency.
2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared
oven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle
on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove
one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens.
Place the “Fortune” in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the
finished cookie in a muffin pan with the ends down to hold its unique shape.
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons
corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg
whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until
smooth consistency.
2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared
oven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle
on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove
one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens.
Place the “Fortune” in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the
finished cookie in a muffin pan with the ends down to hold its unique shape.
Stir-fry Carrots
Ingredients:
Carrots 300 350g (8 10)
Green onion 2
Salt 1 teaspoon
My secret hot sauce 1 tablespoon
Sugar 2 teaspoon
MSG teaspoon (optional)
Szechuan peppercorn 10 12
Oil 4 5 tablespoons
Water cup
1. Peel carrots and cut off the two ends.
2. Roll cut the carrots.
3. Cut the green onions into 1inch long strips.
4. Heat oil to smoking point, and add in the peppercorns.
5. Add carrots, salt, sugar, hot sauce, and MSG.
6. Stir quickly, and add cup of water. Cover with lid.
7. Stir once awhile until the carrots are cooked. Add a little more
water if necessary.
8. Add in green onions and stir.
9. Dish up and serve.
Snow Pea Mushroom Stir-fry
Ingredients:
Snow peas 1 2 handfuls (30 - 35 pieces)
Mushroom 5 - 6
Shanghai Bok Choi 1 bunch (optional)
Garlic 3
Salt 1 teaspoon
Peppercorn 8 10
Sugar 1 teaspoon
Oyster sauce 1 tablespoon
1. Wash the snow peas, and tear off the two ends.
2. Cut mushrooms into cm slices.
3. Cut the Bok Choi into 1inch sections.
4. Peel and slice the garlic.
5. Heat oil in a wok to smoking point. Add peppercorns and
garlic.
6. Add in snow peas and mushrooms. Stir quickly.
7. Mix in salt, sugar, oyster sauce, a tiny bit of water and stir.
8. Add in the Bok Choi. Stir for 15 20 seconds.
9. Dish up and serve.
Note: the Bok Choi is added last because it cooks quickly. If you
added with the snow peas and mushrooms right from the start, it
gets overcooked easily.
Hot and Sour Soup
Just about everyone knows about or has tried hot and sour soup
before. Of all the different hot and sour soups Ive tried before,
only two restaurants really made it well.
Have you ever tried making hot and sour soup? Ive tried many
times, and finally perfected my own recipe.
Its hot and sour, as the name
suggests, but if you dont
want it too hot or too sour,
go ahead and reduce some of
the ingredients.
Chinese Cabbage and Tomato Tofu Soup
Ingredients:
Tofu 1 piece (350g)
Tomato 1
Chinese cabbage 2 3 leafs
Green onion 1
Ginger 4 6 slices
MSG teaspoon (optional)
Salt 1 teaspoon
Sesame oil 1 teaspoon
Water 2 - 3 cups
Vegetarian broth mix powder 1
tablespoon
1. Cut tofu into 1cm cubes.
2. Cut tomato into 6 to 8 wedges.
3. Cut Chinese cabbage into 1in x in pieces.
4. Finely dice the green onions.
5. Boil the water in a pot, and add the broth mix, MSG, salt,
ginger slices, and peppercorns.
6. Bring water to a boil. Then add in tofu and tomato wedges.
7. Bring to a boil again. Then add in the Chinese cabbage.
8. Bring this to a boil again, and let it boil for about 20 to 30
seconds.
9. Dish up, spread the green onions on top, and spread the
sesame oil over the soup.
Egg Foo Yong
Ingredients:
Eggs 3 4
Bean sprouts 1 cup
Mushroom 3 5
Salt 1 - 1 teaspoon
Black pepper grind teaspoon
Sugar 1 teaspoon
Flour 3 4 tablespoons
Green onion 1
Oil for frying
1. Beat the eggs well. Then add in the flour, salt, sugar, pepper,
and mix well.
2. Finely chop the green onions.
3. Cut the mushrooms into 2 to 3mm thick slices.
4. Wash and drain the bean sprouts.
5. Add the bean sprouts, mushrooms, and green onions into the
egg mixture.
6. Heat oil to medium high in a frying pan.
7. Put the egg mixture in to fry. Fry until its cooked thoroughly.
Note: depending on the size you want your Egg Foo Yong to be,
you can add in to the oil either large portions or small portions.
I like mine in larger pieces, so I put in large portions, and I was
able to make about 5 Egg Foo Yongs.
Ginger Sauce Chicken
Ingredients:
Dried bean curd sticks 100g
Ginger 50-75g (1 full piece)
Green onions 2
Sesame oil 2 teaspoon
MSG teaspoon (optional)
Salt 1 teaspoon
Szechuan Peppercorn 15 17
Light soy sauce 2 tablespoons
Dark vinegar 3 tablespoons
Vegetable oil for deep-frying
1. Soak the bean curd sticks until all soft. Then strain, and dry as
Tip: you can
much as possible.
achieve best result by
2. Smash the ginger into small pieces, and wrap in a thin but pouring boiling hot
strong cloth. Then squeeze out the ginger juice into a bowl. water over the bean
sticks and cover with Note: I can usually squeeze out about one to two tablespoons
a lid for 10 to 15 of ginger juice using this technique. It does take a little effort.
minutes.
3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so its about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until its a golden
color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then Tip: you can greatly
cut them into 1 inch long pieces. Pour the sauce mixture on decrease the amount
of splashing by letting top, mix, and you have Ginger Sauce Chicken ready to serve!
the tofu sticks dry as
much as possible.
Note: only mix in the sauce when you are ready to serve, or
the tofu will become soggy.
Carrots 300 350g (8 10)
Green onion 2
Salt 1 teaspoon
My secret hot sauce 1 tablespoon
Sugar 2 teaspoon
MSG teaspoon (optional)
Szechuan peppercorn 10 12
Oil 4 5 tablespoons
Water cup
1. Peel carrots and cut off the two ends.
2. Roll cut the carrots.
3. Cut the green onions into 1inch long strips.
4. Heat oil to smoking point, and add in the peppercorns.
5. Add carrots, salt, sugar, hot sauce, and MSG.
6. Stir quickly, and add cup of water. Cover with lid.
7. Stir once awhile until the carrots are cooked. Add a little more
water if necessary.
8. Add in green onions and stir.
9. Dish up and serve.
Snow Pea Mushroom Stir-fry
Ingredients:
Snow peas 1 2 handfuls (30 - 35 pieces)
Mushroom 5 - 6
Shanghai Bok Choi 1 bunch (optional)
Garlic 3
Salt 1 teaspoon
Peppercorn 8 10
Sugar 1 teaspoon
Oyster sauce 1 tablespoon
1. Wash the snow peas, and tear off the two ends.
2. Cut mushrooms into cm slices.
3. Cut the Bok Choi into 1inch sections.
4. Peel and slice the garlic.
5. Heat oil in a wok to smoking point. Add peppercorns and
garlic.
6. Add in snow peas and mushrooms. Stir quickly.
7. Mix in salt, sugar, oyster sauce, a tiny bit of water and stir.
8. Add in the Bok Choi. Stir for 15 20 seconds.
9. Dish up and serve.
Note: the Bok Choi is added last because it cooks quickly. If you
added with the snow peas and mushrooms right from the start, it
gets overcooked easily.
Hot and Sour Soup
Just about everyone knows about or has tried hot and sour soup
before. Of all the different hot and sour soups Ive tried before,
only two restaurants really made it well.
Have you ever tried making hot and sour soup? Ive tried many
times, and finally perfected my own recipe.
Its hot and sour, as the name
suggests, but if you dont
want it too hot or too sour,
go ahead and reduce some of
the ingredients.
Chinese Cabbage and Tomato Tofu Soup
Ingredients:
Tofu 1 piece (350g)
Tomato 1
Chinese cabbage 2 3 leafs
Green onion 1
Ginger 4 6 slices
MSG teaspoon (optional)
Salt 1 teaspoon
Sesame oil 1 teaspoon
Water 2 - 3 cups
Vegetarian broth mix powder 1
tablespoon
1. Cut tofu into 1cm cubes.
2. Cut tomato into 6 to 8 wedges.
3. Cut Chinese cabbage into 1in x in pieces.
4. Finely dice the green onions.
5. Boil the water in a pot, and add the broth mix, MSG, salt,
ginger slices, and peppercorns.
6. Bring water to a boil. Then add in tofu and tomato wedges.
7. Bring to a boil again. Then add in the Chinese cabbage.
8. Bring this to a boil again, and let it boil for about 20 to 30
seconds.
9. Dish up, spread the green onions on top, and spread the
sesame oil over the soup.
Egg Foo Yong
Ingredients:
Eggs 3 4
Bean sprouts 1 cup
Mushroom 3 5
Salt 1 - 1 teaspoon
Black pepper grind teaspoon
Sugar 1 teaspoon
Flour 3 4 tablespoons
Green onion 1
Oil for frying
1. Beat the eggs well. Then add in the flour, salt, sugar, pepper,
and mix well.
2. Finely chop the green onions.
3. Cut the mushrooms into 2 to 3mm thick slices.
4. Wash and drain the bean sprouts.
5. Add the bean sprouts, mushrooms, and green onions into the
egg mixture.
6. Heat oil to medium high in a frying pan.
7. Put the egg mixture in to fry. Fry until its cooked thoroughly.
Note: depending on the size you want your Egg Foo Yong to be,
you can add in to the oil either large portions or small portions.
I like mine in larger pieces, so I put in large portions, and I was
able to make about 5 Egg Foo Yongs.
Ginger Sauce Chicken
Ingredients:
Dried bean curd sticks 100g
Ginger 50-75g (1 full piece)
Green onions 2
Sesame oil 2 teaspoon
MSG teaspoon (optional)
Salt 1 teaspoon
Szechuan Peppercorn 15 17
Light soy sauce 2 tablespoons
Dark vinegar 3 tablespoons
Vegetable oil for deep-frying
1. Soak the bean curd sticks until all soft. Then strain, and dry as
Tip: you can
much as possible.
achieve best result by
2. Smash the ginger into small pieces, and wrap in a thin but pouring boiling hot
strong cloth. Then squeeze out the ginger juice into a bowl. water over the bean
sticks and cover with Note: I can usually squeeze out about one to two tablespoons
a lid for 10 to 15 of ginger juice using this technique. It does take a little effort.
minutes.
3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so its about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until its a golden
color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then Tip: you can greatly
cut them into 1 inch long pieces. Pour the sauce mixture on decrease the amount
of splashing by letting top, mix, and you have Ginger Sauce Chicken ready to serve!
the tofu sticks dry as
much as possible.
Note: only mix in the sauce when you are ready to serve, or
the tofu will become soggy.
Subscribe to:
Posts (Atom)