THE EVERYTHING® CHINESE COOKBOOK
Page 16
Spicy Szechwan Peanut Sauce (page 23)
1 large dried bean curd sheet
2 small cucumbers
½ teaspoon salt
Boil chicken breasts in water for 15–20 minutes. Drain well.
Cut the bean curd sheet into 4 squares. Soak the sheet in cold water to soften. Peel the cucumbers and slice, toss with salt, and leave for 15 minutes.
Chop the chicken meat into thin slices. Lay the cucumber slices on a plate and top with a bean curd sheet. Top with the chicken and the sauce. Serve the remainder of the sauce in a dipping bowl so guests can help themselves.
Serves 4
To use Chinese noodles instead of bean curd sheets, cook the noodles according to instructions, drain well, and lay over the cucumber slices.
Spicy Chicken with Cashews
2 boneless, skinless chicken breasts
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
¼ teaspoon sesame oil
¼ teaspoon chili paste
3 tablespoons oil for stir-frying
½ cup cashews
Cut the chicken into 1-inch cubes. Mix together the dark soy sauce, rice wine, sugar, sesame oil, and chili paste, and set aside.
Add 2 tablespoons oil to a preheated wok or skillet. Stir-fry the chicken until it is nearly cooked through. Remove, and drain on paper towels.
Wipe the wok clean with a paper towel and add 1 tablespoon of oil. Stir-fry the cashews very briefly, until they are golden.
Add the sauce to the wok and bring to a boil. Turn down the heat and add the chicken back into the wok. Mix through and serve hot.
Serves 2–4
Native to Brazil, cashews made their way east via seventeenth-century
Portuguese explorers and are now commonly featured in Asian dishes.
Serves 4
To serve a vegetable with this dish, stir-fry while you are waiting for the oil to heat up for deep-frying.
General Tso's Chicken
1 pound dark chicken meat
2 tablespoons soy sauce
3 teaspoons Chinese rice wine or dry sherry, divided
teaspoon white pepper
1 tablespoon cornstarch
4 tablespoons dark soy sauce
2 teaspoons sugar
½ teaspoon sesame oil
6 dried red chilies
4–6 cups oil for deep-frying
1 large clove garlic, minced
1 teaspoon minced ginger
2 green onions, thinly sliced
Cut the chicken into cubes. Mix in the soy sauce, 2 teaspoons of the rice wine, white pepper, and the cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
Combine the dark soy sauce, sugar, sesame oil, and 1 teaspoon rice wine. Set aside. Cut the red chilies in half and remove the seeds. Chop and set aside.
Heat the oil to 350°F. When the oil is hot, add the chicken cubes and deep-fry until they are lightly browned. Remove from the wok and drain on paper towels.
Raise the temperature of the wok to 400°F. Deep-fry the chicken a second time briefly, until the chicken turns golden brown. Remove from the wok and drain on paper towels.
Drain the wok, leaving 2 tablespoons of oil for stir-frying. When the oil is hot, add the garlic, ginger, and green onions. Stir-fry briefly until aromatic. Add the chilies and cook for 1 minute. Add the sauce in the middle of the wok and bring to a boil. Add the chicken and mix through.
Food Fit for a General
General Tso's Chicken is named after a famous military leader who helped quash China's Taipeng rebellion in the mid-1800s. How the dish came to be named after General Tso is lost to history, although he was rumored to have a penchant for fiery foods.
Quick and Easy Orange Chicken
2 large boneless, skinless chicken breasts, about 7 ounces each
2 tablespoons Chinese rice wine or dry sherry
1 egg white
5 teaspoons cornstarch, divided
¼ cup water
5 teaspoons freshly squeezed orange juice
1 tablespoon soy sauce
1½ teaspoons brown sugar
¼ teaspoon chili paste
¼ teaspoon sesame oil
2 tablespoons oil for stir-frying
1 teaspoon minced ginger
1 clove garlic, minced
Cut the chicken into 1-inch cubes. Mix in the rice wine, egg white, and 3 teaspoons cornstarch, adding the cornstarch last. Marinate the chicken for 15 minutes.
Mix together the water, orange juice, soy sauce, brown sugar, chili paste, sesame oil, and 2 teaspoons cornstarch.
Add oil to a preheated wok or skillet. When the oil is ready, add the ginger and garlic. Stir-fry briefly until aromatic.
Add the chicken and stir-fry until the chicken changes color and is nearly cooked through.
Give the sauce a quick stir. Push the chicken up the sides of the wok and add the sauce, stirring vigorously to thicken. Mix the sauce with the chicken and cook the chicken for another minute.
Serves 4
Serve with rice and a steamed vegetable for a quick and easy dish on busy weeknights.
Serves 2–4
This healthier version of Kung Pao Chicken uses less oil but still contains protein-rich peanuts.
Kung Pao Stir-fry
2 boneless, skinless chicken breasts
1 tablespoon soy sauce
2 tablespoons Chinese rice wine or dry sherry, divided
1 tablespoon cornstarch
2 tablespoons dark soy sauce
1 teaspoon sugar
¼ teaspoon sesame oil
4 tablespoons oil for stir-frying
1 clove garlic, minced
¼ teaspoon chili paste
½ cup unsalted, roasted peanuts
Cut the chicken into 1-inch cubes. Add the soy sauce, 1 tablespoon rice wine, and the cornstarch to the chicken, adding the cornstarch last. Marinate the chicken for 30 minutes.
Mix together the dark soy sauce, 1 tablespoon rice wine, sugar, and sesame oil.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the chicken cubes and stir-fry until they turn golden. Remove the chicken from the wok and drain on paper towels.
Add 2 tablespoons oil. When oil is hot, add the garlic clove and chili paste. Stir-fry briefly until aromatic. Add the peanuts and stir-fry very briefly, taking care not to burn.
Add the sauce to the wok and bring to a boil. Turn down the heat and add the chicken. Mix everything and simmer for a few minutes until the chicken is cooked through.
Sweet-and-Sour Chicken
1½ cups chicken meat
¾ cup pineapple juice
2 tablespoons rice vinegar
1 teaspoon black rice vinegar
1 tablespoon soy sauce
½ green bell pepper
½ red bell pepper
2 tablespoons oil for stir-frying
2 tablespoons plus 1 teaspoon sugar
¼ cup pineapple chunks
1 tablespoon cornstarch mixed with 4 tablespoons water
Cut the chicken meat into bite-sized pieces. Mix together the pineapple juice, rice vinegar, black rice vinegar, and soy sauce, and set aside. Cut the green and red peppers into bite-sized cubes.
Add oil to a preheated wok or skillet. When oil is hot, add the chicken. Stir-fry until it changes color and is nearly cooked through.
In a medium saucepan, bring the pineapple juice mixture to a boil. Stir in the sugar, stirring to dissolve. Add the green and red peppers and the pineapple chunks. Bring back to a boil and add the cornstarch-and-water mixture, stirring quickly to thicken.
Pour the sauce over the stir-fried chicken and heat through.
Or Make It Pineapple-Orange Chicken
To transform the sweet-and-sour sauce into a pineapple-orange sauce, just decrease the amount of pineapple juice to ½ cup and add 1 tablespoon plus 1 teaspoon of orange juice. Include or leave out th
e peppers and pineapple chunks as desired.
Serves 4
This is a variation on traditional Chinese Pineapple Chicken, where the chicken is deep-fried in batter before mixing with the sauce.
Serves 4
Hoisin sauce, chili paste, and brown sugar make an intriguing taste combination. Serve with steamed vegetables and rice or noodles.
Sesame Hoisin Surprise
3 boneless, skinless chicken breasts
2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
3 tablespoons cornstarch, divided
1 cup water
2 teaspoons hoisin sauce
2 tablespoons brown sugar
4 teaspoons dark soy sauce
Up to 2 teaspoons chili paste
2 teaspoons vegetable oil
2 garlic cloves, minced
2 tablespoons oil for stir-frying
1 green onion, thinly sliced
2 tablespoons toasted sesame seeds
Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine, and 1 tablespoon cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
In a small saucepan, bring the water, hoisin sauce, brown sugar, dark soy sauce, chili paste, vegetable oil, garlic cloves, and 2 tablespoons cornstarch to a boil. Turn down the heat to low and keep warm while stir-frying the chicken.
Add the oil to a preheated wok or skillet. When oil is hot, add the marinated chicken pieces and stir-fry until they change color and are nearly cooked through. Remove the chicken from the wok and set aside.
As you finish stir-frying the chicken, bring the sauce back up to a boil. Mix in the green onion. Pour the sauce over the chicken and mix through. Garnish with the toasted sesame seeds.
Garlic Chicken
4 boneless, skinless, chicken breasts
2 egg whites
¼ teaspoon salt
2 teaspoons cornstarch
2 tablespoons oil for stir-frying
3 large garlic cloves, chopped
½ tablespoon chili paste
¼ cup soy sauce
2 tablespoons Chinese rice wine or dry sherry
½ teaspoon sesame oil
2 green onions, cut into 1½ -inch pieces
1 tomato, cut into wedges
Wash the chicken, pat dry, and cut into cubes. Add the egg whites, salt, and cornstarch, adding the cornstarch last. Marinate the chicken for 1 hour.
Bring a large pot of water to a very low boil. Add the chicken, stirring to separate the pieces, and remove as soon as it is just turning white (about 60–90 seconds). Drain immediately.
Add oil to a preheated wok or skillet. When oil is hot, add the garlic and chili paste and stir-fry until the garlic is aromatic. Add the chicken and stir-fry briefly. Add the soy sauce and rice wine. Bring to a boil and cook for a few minutes until everything is heated through. Stir in the green onions and drizzle with the sesame oil. Serve on a bed of white rice, garnished with the tomato wedges.
Water-Poached Chicken
Poaching poultry in water gives it a soft and tender texture. For best results keep the water at a low simmer and not strongly bubbling. It helps to have a colander set up before you poach the chicken, since it should be drained immediately. On its own, the whitish color of water-poached chicken can be a little disconcerting. This technique works best when you have a darker cut of meat or plan to cook the chicken in a dark-colored sauce.
Serves 4
This dish is a garlic lover's delight. To increase its potent aroma, add more cloves or mince them instead of chopping.
Serves 4–6
The crunchy texture of walnuts goes well with velvety chicken cooked in a savory sauce.
Chicken with Walnuts
2 boneless, skinless chicken breasts
1 egg white
¼ teaspoon salt
2 teaspoons cornstarch
1½ tablespoons dark soy sauce
3 tablespoons oyster sauce
1½ tablespoons Chinese rice wine or dry sherry
2¼ teaspoons sugar
cup water
½ cup walnut halves
1 garlic clove, smashed
1 teaspoon cornstarch mixed with 4 teaspoons water
1¼ cups oil for frying
Cut the chicken into 1-inch cubes. Mix in the egg white, salt, and cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
Combine the dark soy sauce, oyster sauce, rice wine, sugar, and water, and set aside.
Boil the walnuts in water for at least 5 minutes. Drain and dry.
Add 1 cup oil to a preheated wok or skillet. When oil is hot, add the chicken cubes. Velvet the chicken cubes by submerging them in the hot oil just until they change color. Remove immediately and drain on paper towels.
Remove all but 1 tablespoon oil. When oil is hot, add the garlic and stir-fry until aromatic. Add the walnuts and stir-fry for about 1 minute. Push up to the side of the wok and add the sauce in the middle. Bring to a boil.
Give the cornstarch-and-water mixture a quick stir. Add in the middle of the wok, stirring quickly to thicken. Add the chicken. Mix everything together. Cover and simmer for a few minutes until the chicken is cooked through.
Chengdu Chicken
4 boneless, skinless chicken breasts
2 stalks celery
3 teaspoons red or black rice vinegar
1 teaspoon sugar
¾ teaspoon salt, divided
½ cup hot water
1 teaspoon Chinese rice wine or dry sherry
3 tablespoons oil for stir-frying
1 tablespoon chopped ginger
2 garlic cloves, chopped
2 tablespoons hot bean sauce
2 teaspoons cornstarch
¼ cup water
Rinse the chicken breasts and cut into cubes. Cut the celery into 1-inch slices on the diagonal. Blanch or parboil the celery in a pot of boiling water for 2–3 minutes.
Combine the rice vinegar, sugar, ½ teaspoon salt, hot water, and rice wine. Set aside.
Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the celery. Stir-fry briefly and add ¼ teaspoon salt. Stir-fry until the celery changes color and is tender but still firm. Remove from the wok.
Wipe the wok clean with a paper towel. Add 2 tablespoons oil. When the oil is hot, add the ginger and garlic and stir-fry briefly until aromatic. Add the chicken cubes. Stir-fry for 2–3 minutes, then add the hot bean sauce. Stir-fry until the chicken changes color and is nearly cooked through.
Add the sauce and bring to a boil. Mix the cornstarch and water and add to the middle of the wok, stirring vigorously to thicken. Add the celery. Mix everything through and serve hot.
Serves 4
Chengdu Chicken is named after Chengdu, the capital city of Szechuan province in western China.
Serves 4
Turmeric is a distant relative of ginger. In this recipe it gives the chicken a nice yellow color.
Mango Chicken
4 boneless, skinless chicken breasts
1 egg white
1 tablespoon Chinese rice wine or dry sherry
¼ teaspoon salt
2 teaspoons cornstarch
2 tablespoons rice vinegar
2 tablespoons plus 1 teaspoon brown sugar
1 can mango slices with reserved juice
1 tablespoon minced ginger
1 teaspoon curry paste
½ teaspoon turmeric
1 cup oil for frying
Cut the chicken into cubes. Mix in the egg white, rice wine, salt, and cornstarch. Marinate the chicken for 30 minutes.
In a small saucepan, bring the rice vinegar, brown sugar, and ¾ cup of reserved mango juice to a boil. Keep warm on low heat.
Add 1 cup oil to a preheated wok or skillet. When the oil is hot, velvet the chicken by cooking very briefly in the hot oil, until it changes color and is nearly cooked through (about 30 seconds). Use tongs or cooking chopstick
s to separate the individual pieces of chicken while it is cooking.
Remove all but 2 tablespoons oil from the wok. (Wipe out the wok with a paper towel if necessary.) When oil is hot, add the ginger, curry paste, and turmeric. Stir-fry for about 1 minute until aromatic. Add the chicken and mix with the curry paste.
Add the sauce and bring to a boil. Stir in the mango slices. Mix all the ingredients and serve hot.
Velveting Meat
Velveting meat is a handy trick restaurants use to tenderize meat such as chicken, pork, or beef. Why does it work? The initial contact with hot oil shocks the muscles, causing them to relax. The muscles remain relaxed when they are stir- or deep-fried according to the recipe instructions. The result is a piece of meat that is both firm and juicy.
Quick and Easy Curry Chicken
2 boneless, skinless chicken breasts
2 green onions, minced
1 heaping teaspoon minced ginger
1 clove garlic, minced
1 tablespoon mild curry powder, or to taste
Stir-fried Water Chestnuts and Bamboo Shoots (page 232)
¼ cup chicken broth
4 tablespoons oil, or as needed
Wash the chicken breasts, pat dry, and cut into cubes. Cut the green onions into thin slices.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the ginger, garlic, and curry powder and stir-fry until there is a strong odor of curry. Add the chicken and stir-fry for about 5 minutes, until the chicken is well mixed with the curry powder. Remove and set aside.
Add the Stir-fried Water Chestnuts and Bamboo Shoots to the wok. If making from scratch, follow the directions in the recipe. If previously made, bring to a boil. Add oil as required.
Add the chicken back into the wok. Add the chicken broth. Bring to a boil, cover and simmer until the dish is cooked through. Stir in the green onions or add as a garnish.
Curry — More Than a Powder
Although we tend to think of curry as a spice or blend of spices, the word has its origins in the Tamil word kahri, a spicy sauce. We have a British official to thank for the association of curry with a dry powder. The story is that, when leaving India, the official ordered his servant to prepare a compilation of spices so that he could enjoy his favorite Indian dishes upon returning home to Britain. Freshly made curry powder is preferable to commercially prepared brands. Still, in today's busy world it's not always possible to find time for chopping herbs and grinding fresh spices. Although this recipe uses a mild curry powder, the hotter Madras curry powders generally work best in Chinese dishes.