War Su Gai (Almond Boneless Chicken) Recipe

Ingredients:

• 2 whole chicken breasts, skinned, boned, and cut in half
• 1/2 teaspoon salt
• 1 tablespoon dry sherry

Sauce:

• 4 tablespoons cornstarch(corn flour)
• 3 tablespoons water
• 3 cups broth
• 1 1/2 cups chopped mushrooms (optional)
• 3 tablespoons chicken fat or butter
• 2 teaspoons soy sauce
• 3 tablespoons chicken bouillon granules

Batter:

• 3 tablespoons cornstarch
• 3 tablespoons flour
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 1 tablespoon water
• 1 cup shredded lettuce
• 1/3 cup toasted, slivered almonds
• 1 green onion, finely chopped (green and white parts)
• Oil for deep frying

Method:

1. Sprinkle chicken with salt and sherry and marinate for 15 minutes.
2. While chicken is marinating, prepare the sauce.
3. Mix together the cornstarch and water in a small saucepan until smooth.
4. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce and bouillon granules.
5. Bring the mixture to a boil, stirring constantly.
6. Let boil for 1 minute, and keep warm.

To prepare batter:

1. Beat together the cornstarch, flour, baking powder, egg, and water until smooth.
2. Coat each piece of chicken with the batter.
3. Heat wok or a large skillet and add oil to a depth of 1/2-inch.
4. Heat to 375 degrees.
5. Cook coated chicken pieces in oil until they are golden, turning them once.
6. This should take about 5 - 7 minutes.
7. Drain the chicken on a tempura rack if you have one, or on paper towels.
8. Cut the chicken diagonally into strips.
9. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce.
10. Sprinkle with almonds and green onion.
11. Spoon the sauce over the chicken and serve to 4 to 6 persons.

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Stewed Chicken Drumsticks (Stwed Chikin Drumstiks) Recipe

Ingredients:

• 5 oz (150oz) chicken drumstick meat
• 1 tsp.rice wine
• 3 tbsp oil
• 5 tsp soy sauce
• 7 oz (200ml ) high stock
• 7 tsp. cornstarch (corn flour)
• 1 tsp. salt, or to taste
• 1/4 tsp. MSG (Optional)

Directions:

1. Make the scallion oil by cooking 2 tbsp chopped scallions in 3 tbsp oil until the scallions becomes fragrant.
2. Discard the scallions and set the oil aside.
3. Cut the drumstick meat into 1 1/2 inch chunks.
4. Pour the stock into a wok and stir in the salt , MSG (optional), rice wine, and soy sauce.
5. Bring to a boil and add the chicken pieces, skin side down.
6. Simmer over medium heat, until the sauce has reduced by about 2/3, and the meat becomes tender.

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Egg Drop Soup (Eg Drrop Soop) Recipe

Ingredients:

• 2 eggs, beaten
• 1/2 tbsp sesame oil
• 5 tbsp wood ears, soaked
• 2 cups (500 ml) clear stock
• 2 oz (50 g) hearts of Chinese cabbages
• 3/4 tsp salt, or to taste
• 2 1/2 tbsp vegetable oil or lard
• 1/4 tsp MSG (optional)

Directions:

1. Wash and slice the wood ears and cabbage hearts.
2. Heat 2 1/2 tbsp of the vegetable oil or lard in a wok.
3. Add the eggs and fry until browned on both sides.
4. Remove and cut into small pieces.
5. Set aside.
6. Pour the stock into the wok and add the salt, wood ears, cabbage hearts, eggs, and MSG.
7. Bring to a boil and let boil 1 minute.
8. Sprinkle with the 1/2 tbsp sesame oil, and serve.

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Chinese Cabbage soup with Dried Shrimps (Chines Cabag Soop with Droid Shrimmp) Recipe

Ingredients:

• 10 1/2 oz (300 g) hearts of Chinese cabbage (bok choy)
• 2 Chinese black mushrooms, soaked3 tbsp (50 g) dried shrimps, soaked
• 1/2 tsp salt, or to taste
• 2 tsp Chinese ham, sliced
• 1 tsp melted chicken fat

Directions:

1. Cut cabbage hearts into 1/2 inch by 1 1/4 inch (1 cm by 3 cm) strips.
2. Blanch briefly in boiling water and drain.
3. Halve the mushrooms and discard the stems.
4. Pour the stock into a pot and add the ham, mushrooms, shrimps, cabbage, and salt.
5. Bring to a boil and skim off any foam. Simmer until the cabbage hearts are very tender.
6. Pour into a tureen, sprinkle with the chicken fat, and serve.
   

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Sparerib Soup (Sparrib Soop) Recipe

Ingredients:

• 9 oz (250g) pork spareribs
• 1 tsp Scallians, chopped, white parts only
• 5 tsp Vegetable oil
• 1/8 tsp Rice wine
• 3/4 tsp salt, or to taste
• 1/4 tsp MSG (optional)
• 1/2 tsp fresh Ginger chopped

Directions:

1. Wash the spareribs and chop into 1 inch by 2 inch (3cm X 5 cm) pieces.
2. Heat the oil in a work over high heat until the oil surface ripples.
3. Add the spareribs and stir-fry for 10 minutes, or until the ribs turn a lighter color and give off most of their juices. Place in a heavy casserole with the salt and ginger .
4. Add 2 1/2 cups (600 ml) of water, cover and bring to a boil.
5. Boil for 2 hours over high heat, replenishing the water if necessary.
6. Add the MSG and scallions.
7. Turn down the heat and simmer for 30 minutes.
8. Remove and serve.

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Wonton Soup (Wanton Soop) Recipe

Ingredients:

• ½ lb. ground chicken, veal or lean pork
• 2 green onions, finely chopped
• 2 tsp. grated fresh ginger root
• 1 tsp. cornstarch (corn flour)
• 1 tsp. little soy sauce
• 6 drops hot pepper sauce
• 18 wonton wrappers

Soup

• 4 cups chicken broth
• 2 tsp. lite
• 1 tsp. sesame oil
• ¼ tsp. hot chili paste
• Salt and freshly ground black pepper
• 1 cup shredded fresh spinach or watercress
• 1 green onion, thinly sliced

Directions:

1.Wontons:

1. In bowl, combine ground chicken, green onions,ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended.
2. Lay wonton wrappers on work surface.
3. Place spoonful of ground chicken mixture in center of each one.
4. Moisten edges with water.
5. Fold each wrapper in half to form triangle; press edges to seal.
6. Arrange in steamer basket.
7. Cover and steam over boiling water for 3 minutes.
8. Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste.
9. Bring to boil. Season to taste with salt and pepper.
10. Just before serving, stir in spinach until wilted.
11. Place 3 wontons in each bowl.
12. Ladle soup over top.
13. Garnish with green onion rings.

2.Nutrition Facts:

Amount Per Serving: Calories 183 Fat 3 g, Cholesterol 47 mg

Carbohydrates 21 g, Sodium 642 mg

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