Serves 2
Worried your curry powder is too strong? Add 1–2 teaspoons while stir-frying the ginger and garlic, and then add more with the chicken, if desired.
Serves 4
Princess Chicken is a variation on General Tso's Chicken, made with light instead of dark chicken meat.
Princess Chicken
1 pound light chicken meat
6 tablespoons soy sauce, divided
4 teaspoons Chinese rice wine or dry sherry, divided
1 tablespoon cornstarch
2 teaspoons sugar
¼ teaspoon sesame oil
6 dried red chilies
3 tablespoons oil for stir-frying
1 large clove garlic, minced
1 teaspoon minced ginger
2 green onions, thinly sliced
Cut the chicken into cubes. Mix in 2 tablespoons soy sauce, 3 teaspoons rice wine, and the cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
Combine the 4 tablespoons soy sauce, 1 teaspoon rice wine, sugar, and the sesame oil, and set aside. Cut the red chilies in half and remove the seeds. Chop and set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add the chicken cubes and stir-fry until they are nearly cooked through. Remove from the wok and drain on paper towels.
Add 1 tablespoon oil to the wok. 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.
Tea Smoked Chicken
3-pound fryer chicken
2 tablespoons dark soy sauce
1 teaspoon sugar
1½ teaspoons Chinese rice wine or dry sherry
½ green onion, minced
3 tablespoons black tea leaves
½ cup brown sugar
¼ teaspoon Szechwan Salt and Pepper Mix (page 20)
½ cup uncooked rice
Wash the chicken and pat dry. Mix together the dark soy sauce, sugar, rice wine, and green onion. Rub over the chicken and marinate for 1 hour. Mix together the tea leaves, brown sugar, Szechwan Salt and Pepper Mix, and rice. Set aside.
Prepare a bamboo steamer and steam the chicken for about 45 minutes, until it is cooked.
Cover the bottom of the wok and the inside of the wok with several layers of aluminum foil. Place the smoking spices at the bottom of the wok. Place a cake rack inside the wok and place the chicken on the rack. Turn the heat up. When smoke appears in a few places (about 10–15 minutes), cover the chicken with the lid and adjust the heat so that the stream of smoke remains steady. Continue smoking until the chicken turns a deep brown (about 15 minutes).
Tea-Smoked Food
There is no need to purchase a wood smoker to make Chinese favorites such as tea smoked duck or chicken. Along with steaming and stir-frying, the versatile wok also functions as a smoker. Chinese cooks make a further departure from traditional smoking methods by using smoking solely to impart flavor to the food, not to cook it. (The food to be cooked is usually steamed or simmered first.) The smoking ingredient of choice in Chinese cooking is tea leaves; black are most popular, although green tea leaves are also used. Other spices and seasonings that may be added to the smoking mix include star anise, and brown or white sugar.
Serves 6
For a different flavor, try simmering the chicken prior to steaming in the black tea leaves.
Serves 2–4
This tastes delicious dipped in Quick and Easy Sweet-and-Sour Sauce (page 22) or Sweet-and-Sour Worcestershire Sauce (page 21).
Deep-fried Chicken
2 boneless, skinless chicken breasts
2 teaspoons Chinese rice wine or dry sherry
½ green onion, cut into 1-inch pieces
2 teaspoons soy sauce
2 thin slices ginger
1½ cups oil for frying
Cut the chicken into 1-inch cubes. Add the rice wine, green onion, soy sauce, and ginger. Marinate the chicken for 30 minutes.
Add oil to a preheated wok or skillet. When oil is hot, add the chicken cubes. Fry until they are browned and evenly cooked (about 4–5 minutes). Remove with a slotted spoon and drain on paper towels.
Serves 2–4
This is an elegant appetizer when served with Hot Mustard Dip (page 18) and garnished with sprigs of cilantro.
Deep-fried Breaded Chicken
2 boneless, skinless chicken breasts
2 teaspoons Chinese rice wine
½ green onion, cut into 1-inch pieces
2 teaspoons soy sauce
2 thin slices ginger
6 tablespoons breadcrumbs
½ teaspoon Szechwan peppercorns, roasted and ground
1 egg, lightly beaten
1½ cups oil for frying
Cut the chicken into 1-inch cubes. Add the rice wine, green onion, soy sauce, and ginger. Marinate the chicken for 30 minutes.
Process the breadcrumbs and add the peppercorns.
Add oil to a preheated wok or skillet. When oil is heating, dip the chicken in the egg and dredge in the breadcrumbs.
When oil is hot, add the chicken and fry until it is evenly cooked (about 4–5 minutes). Remove and drain on paper towels.
Mu Shu Chicken
½ pound boneless, skinless chicken legs or thighs
1 tablespoon soy sauce
2½ teaspoons sugar, divided
2 teaspoons cornstarch
4 water chestnuts, fresh if possible
2 green onions
½ cup water
1 tablespoon dark soy sauce
1 tablespoon hoisin sauce
¼ teaspoon sesame oil
2 eggs
¼ teaspoon salt
3–4 tablespoons oil for stir-frying
1 slice ginger, minced
Cut the chicken into thin slices. Add the soy sauce, 2 teaspoons sugar, and cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
If using fresh water chestnuts, peel and cut in half. If using canned, rinse with warm water to remove any “tinny” taste, drain well, and cut in half. Cut the green onions into 1-inch pieces on the diagonal.
Combine the water, dark soy sauce, hoisin sauce, ½ teaspoon sugar, and sesame oil, and set aside.
Lightly beat the eggs and stir in ¼ teaspoon salt. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, turn up the heat and scramble the eggs. Scramble quickly and remove from the wok.
Add 2 more tablespoons oil to the wok. When oil is hot, add the chicken and stir-fry until it changes color and is nearly cooked through. Remove from the wok and set aside.
Add more oil if needed. Add the ginger and green onions and stir-fry until aromatic. Add the water chestnuts. Make a well in the middle of the wok, add the sauce and bring to a boil. Add the chicken and scrambled egg. Mix through and serve hot.
Serves 4–6
While Mu Shu Pork is a popular restaurant dish, the basic recipe can be adjusted to use with chicken, beef, and even vegetables.
Serves 4–6
The secret to this popular restaurant dish lies in the sauce — adjust the sweetness level by increasing or decreasing the ratio of vinegar to sugar.
Sesame Chicken
3 whole boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
teaspoon sesame oil
2 tablespoons flour
¼ teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons water
6 tablespoons cornstarch, divided
1 teaspoon vegetable oil
½ cup water
1 cup chicken stock or broth
2 tablespoons dark soy sauce
½ cup vinegar
2 teaspoons chili sauce with garlic
1 large clove garlic, minced
1 teaspoon rice vinegar
&
nbsp; ¾ cup sugar
2 tablespoons sesame seeds
4–6 cups oil for deep-frying
Cut the chicken into cubes. Mix in the soy sauce, rice wine, sesame oil, flour, baking powder, baking soda, water, 2 tablespoons cornstarch, and vegetable oil. Marinate the chicken for 30 minutes.
In a medium bowl, combine ½ cup water, chicken stock, dark soy sauce, vinegar, chili sauce with garlic, garlic clove, rice vinegar, sugar, and 4 tablespoons cornstarch. Set aside.
Heat oil in wok to 350°F. Add the marinated chicken and deep-fry until golden brown. Remove from the wok with a slotted spoon and drain on paper towels.
Raise the oil temperature in the wok to 400°F. Deep-fry the chicken a second time, until it turns golden brown. Remove and drain.
Give the sauce a quick stir. Bring to a boil in a medium-sized saucepan. Pour over the deep-fried chicken. Garnish with the sesame seeds.
Double Deep-frying
Deep-frying meat twice is another technique Chinese restaurant chefs have in their cooking repertoire. Besides adding a crispier coating, the second frying seals in the meat's juices. Replacing egg in the batter with vegetable oil helps increase the crispiness.
Spicy Braised Chicken Wings
12 chicken wings
¼ cup chicken broth
½ cup plain yogurt
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon honey
1 tablespoon curry paste
4 cups oil for deep-frying
Chop the chicken wings into pieces. In a large saucepan, blanch the chicken wing pieces in boiling water for 2 minutes. Drain.
Combine the chicken broth, yogurt, rice wine, soy sauce, honey, and curry paste. Set aside.
Heat oil for deep-frying. When the oil reaches 350°F, carefully slide the chicken wing pieces into the wok. Deep-fry until they turn light brown. Remove with a slotted spoon and drain on paper towels.
Bring the sauce to a boil in a skillet or wok. Add the chicken pieces, cover, and simmer for 10–15 minutes, or until the chicken is cooked through.
Serves 4–6
Madras, a hot curry paste made with turmeric, chili, cumin, and coriander, works well in this recipe.
Sweet-and-Sour Chicken Wings
5 chicken wings
Sweet-and-Sour Sauce with Ketchup (page 22)
Cut the wing tip off the wings. Blanch the wings in boiling water for 2 minutes and drain.
Brush the chicken wings with the Sweet-and-Sour Sauce with Ketchup, making sure both sides are covered. Reserve any leftover sauce. Marinate the chicken wings for 1 hour.
Preheat the oven to 400°F. Place the wings on a baking sheet. Brush the chicken with half the leftover sauce and bake the chicken wings for 30 minutes. Turn over and brush with the remainder of the leftover sauce and bake for another 30 minutes. Remove from the stove and cool.
Serves 5
Unused wing tips are perfect for making soup stock. Serve the sweet-and-sour wings with watercress soup for an interesting combination of flavors.
Serves 6–8
To make an appealing appetizer, serve the wings cold, with a few sprigs of cilantro for a garnish.
Oyster Sauce Chicken Wings
16 chicken wings
cup soy sauce
1 tablespoon dark soy sauce
3 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 tablespoons water
2 teaspoons sesame oil
3 garlic cloves, minced
Rinse the chicken wings and pat dry. Combine the soy sauce, dark soy sauce, oyster sauce, rice wine, sugar, water, and sesame oil. Place the sauce in a plastic bag. Add the chicken, shaking the bag lightly to make sure the sauce coats all the chicken. Seal the bag and place in the refrigerator. Marinate the chicken for 2–3 hours, turning the bag occasionally.
Preheat the oven to 350°F.
Remove the chicken wings from the bag, reserving the sauce. Place the wings on a baking sheet sprayed with cooking spray. Pour ½ the sauce over. Add the minced garlic. Bake the wings for 20 minutes. Add the remaining half of the sauce and cook for another 15 minutes, or until the wings are cooked.
How to Reduce Splattering During Deep-frying
Make sure the food to be deep-fried is at room temperature. If deep-frying foods are coated in a sauce or batter, use a slotted spoon to drain off any excess before adding the food to the wok.
Stuffed Chicken Wings
10 chicken wings
2 Chinese dried mushrooms
½ 8-ounce can bamboo shoots, drained
½ cup ground pork
½ tablespoon soy sauce
½ tablespoon Chinese rice wine or dry sherry
¼ teaspoon sesame oil
½ teaspoon sugar
Salt and pepper to taste
Wash the chicken wings and pat dry. Cut through the middle section and discard the drummette. Take a paring knife and, starting with the end of the midsection that was attached to the drummette, carefully scrape the meat away from the 2 bones in the middle section, taking care not to cut the skin. When the meat is scraped away, pull and remove the 2 bones in the midsection. This will give you a pouch to stuff.
Soak the dried mushrooms in hot water for at least 20 minutes to soften. Give the mushrooms a gentle squeeze to remove any excess water. Cut into thin slices. Julienne the bamboo shoots.
Place the pork in a medium bowl. Use your hands to mix the soy sauce, rice wine, sesame oil, sugar, and salt and pepper in with the pork.
Take a small ball of pork and place inside the chicken skin. Add 2 slices of bamboo and 2 slices of sliced mushrooms. Continue with the remainder of the chicken wings.
Steam the chicken wings on a heatproof plate on a bamboo steamer in the wok for about 20 minutes, or until the pork is cooked through.
Serves 10
Serve this appetizer on a bed of lettuce leaves garnished with cilantro, with a dipping sauce.
Serves 4–6
A dry white wine such as a Riesling works best in this recipe. Serve cold.
Drunken Chicken Wings
8–10 chicken wings
¼ teaspoon salt
Pepper to taste
1 green onion, chopped
2 slices ginger
6 cups dry white wine to cover
In a large pot, bring 8 cups of water to a boil. While waiting for the water to boil, chop the chicken wings through the middle so that you have a drummette and the midsection. Chop off and discard the wing tips.
Cook the chicken wings in the boiling water for 5 minutes.
Add the salt, pepper, green onion, and ginger. Cover and simmer the chicken for 45 minutes. Cool.
Place the chicken wings in a sealed container and cover with the wine. Refrigerate for at least 12 hours before
Out of Chicken Wings?
You can also make this dish using a whole chicken. Increase the amount of seasonings if desired. When ready to serve, place the whole chicken on a platter and garnish with sprigs of cilantro or Green Onion Brushes (page 73). Carve up the chicken in front of guests.
Turkey with Water Chestnuts
1½ pounds turkey breast
2 tablespoons hoisin sauce
2 tablesoons soy sauce
3 tablespoons water
3 teaspoons brown sugar
3 tablespoons oil for stir-frying
2 garlic cloves, minced
2 slices ginger, minced
1 can water chestnuts, rinsed
¼ teaspoon salt
Rinse the turkey. Remove the skin and the breastbone. Chop into 1½-inch cubes.
Combine the hoisin sauce, soy sauce, water, and brown sugar in a bowl and set aside.
Add oil to a preheated wok or skillet. When the oil is hot, add the garlic and ginger and stir-fry briefly until aromatic. Add the turkey and stir-fry in batches on medium to medium-high heat for about 4–
5 minutes, until the meat is tender. Remove from the wok and set aside.
Add 1 tablespoon oil. When oil is hot, add the water chestnuts to the wok and stir-fry for about 1 minute. Add the salt and stir-fry until they turn light brown. Push the water chestnuts up to the sides of the wok. Add the sauce in the middle of the wok and bring to a boil. Add the turkey cubes and stir-fry for another couple of minutes, until all the ingredients are mixed together.
Serves 4
For extra flavor, add ¼ teaspoon of chili paste to the sauce. Serve with a spicy dish such as Cold Szechwan Sesame Noodles (page 99).
Serves 4
A featured dish at many Beijing restaurants, the trick to preparing Peking duck is to make sure the duck is completely dry before roasting.
Peking Duck
1 5-pound duck
8 cups water
3 tablespoons honey
1½ tablespoons rice vinegar
1 tablespoon Chinese rice wine or dry sherry
Thaw the duck and remove the inner organs. Rinse through with cold water, and pat dry.
Take a long piece of string and tie a knot at the end of each of the duck's legs to form a loop. (This will make it easy to hang the duck from a hook or nail.)
THE EVERYTHING® CHINESE COOKBOOK Page 17