chicken stir fry
1 tablespoon cornstarch
1/4 cup brown sugar
1/2 cup sherry
1/3 cup soy sauce
1 tablespoon vegetable oil
1 cup sliced onions
1 cup sliced mushrooms
3 ounces snow peas
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into strips
1 (12.5 ounce) can chunk white chicken,
drained, cut into stripsBlend together cornstarch, sugar, sherry and soy sauce. Over high heat stir fry vegetables in oil for 2 to 3 minutes. Stir in cornstarch mixture. Add chicken. Gently toss to heat and coat.
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chicken-vegetable stir fry
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables: mushrooms, carrots,
celery, broccoli, scallions
1 clove garlic, mincedStir together cornstarch, ginger, broth and soy sauce until smooth set aside. In a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove set aside. Repeat with remaining chicken. In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp. Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.Serve over rice.
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chicken with lychees
3 whole chicken breasts
6 scallions
1 red bell pepper
1/4 cup cornstarch
3 tablespoons vegetable oil
1/2 cup tomato sauce
1/2 cup water
2 teaspoons instant chicken bouillon granules
1 teaspoon granulated sugar
1 teaspoon cornstarch
1 (11 ounce) can whole peeled lychees, drained
Vermicelli, cooked and drainedCut chicken breasts in half. Remove and discard bones. Cut each breast half into six pieces. Cut onions into 1-inch pieces. Remove seeds from pepper cut pepper into 1-inch cubes.Measure 1/4 cup cornstarch into large bowl. Add chicken pieces and toss until well coated. Heat oil in wok over high heat. Add chicken. Stir fry until chicken is light brown, 5 to 8 minutes. Add onion and pepper to chicken. Stir fry 1 minute.Combine tomato sauce, 1/4 cup of the water, the sugar and bouillon. Pour over chicken-vegetable mixture. Mix well. Stir in lychees. Cover, reduce heat to medium and cook until chicken is tender, about 5 minutes. Combine remaining 1/4 cup water and the 1 teaspoon cornstarch. Stir into chicken mixture. Cook and stir until mixture boils and thickens.Serve with vermicelli.
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chicken with mangoes
1 cup all-purpose flour
1 3/4 cups water
1/2 teaspoon salt
1/4 teaspoon baking powder
3 whole chicken breasts
1 (2 x 1-inch) piece fresh ginger root
8 scallions
1 (15 ounce) can mangoes
3 cups vegetable oil
3 tablespoons white vinegar
3 tablespoons dry sherry
4 teaspoons soy sauce
2 teaspoons granulated sugar
2 teaspoons cornstarch
2 teaspoons instant chicken bouillon granules
1 teaspoon sesame oilCombine flour, 1 cup of the water, the salt and baking powder. Beat with whisk until blended. Let stand 15 minutes. Remove skin and bones from chicken and discard. Cut chicken into 1/4-inch wide strips. Mix strips into flour mixture.Pare ginger and cut into wafer-thin slices. Cut onions into 1/2-inch pieces. Drain mangoes and cut into 1/2-inch wide strips. Heat vegetable oil in wok over high heat until it reaches 375 degrees F. Add chicken, one strip at a time, to hot oil (cook only 1/4 of the chicken at a time). Cook until golden, 3 to 5 minutes. Drain on absorbent paper. Repeat to cook remaining chicken.Remove all but 1 tablespoon oil from wok. Reduce heat to medium. Add ginger to oil in wok. Stir fry until ginger is light brown, about 2 minutes. Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.Makes 4 to 6 servings.
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chinatown chops
4 to 5 pork chops
2 tablespoons butter
1 can sliced mushrooms, drained
1 box fried Rice-a-Roni®
2 cups hot water
1/4 teaspoon soy sauceIn a large skillet, brown pork chops 15 to 20 minutes and set aside. Brown fried Rice-a-Roni® with 2 tablespoons butter. Stir in 2 cups hot water, mushrooms and contents of vegetable sauce envelope. Place chops on top of rice in a skillet. Sprinkle with soy sauce. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed.
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chinese barbecued ribs
These ribs are delicious, but messy!1 1/2 to 2 pounds fresh pork spareribs, cut
crosswise into 1 1/2-inch pieces
1/4 cup soy sauce
1/4 cup hoisin sauce or chili sauce
2 tablespoons honey
2 tablespoons sake or dry sherry
1 small clove garlic, crushedPlace ribs in shallow glass or plastic dish. Mix remaining ingredients spoon over ribs. Cover and refrigerate at least 2 hours.Remove ribs from marinade, reserving marinade. Arrange ribs meaty sides up in single layer on rack in foil-lined broiler pan. Brush with reserved marinade. Cover and bake at 325 degrees F for 1 hour.Brush ribs with marinade. Bake uncovered, brushing occasionally with marinade, until done, about 45 minutes. longer.Yields about 45 appetizers.
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chinese chicken
1 fryer, boiled, de-boned and cut
into bite-size pieces
1 can mushroom soup
2 cups chopped celery
1 small onion, grated
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup cashew nuts
1 (3 ounce) can Chinese noodles
1/2 cup grated Cheddar cheesePreheat oven to 350 degrees F.Reserve 1/2 can of noodles and 1/4 cup cheese. Mix all other ingredients together and pour into a casserole. Mix remaining noodles with cheese and sprinkle on top. Bake 30 to 40 minutes, until bubbly.Serves 6.
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chinese glazed fruit
3/4 cup cold water
1/3 cup all-purpose flour
1/4 cup cornstarch
3/4 teaspoon baking powder
1/2 teaspoon salt
Peanut or vegetable oil
2 medium apples, pared and cut into eighths
2 firm medium bananas, cut diagonally into 1/2-inch slices
2 cups granulated sugar
1 cup water
1/2 cup light corn syrup
1/4 cup white or black sesame seed
Iced waterBeat 3/4 cup water, the flour, cornstarch, baking powder and salt with hand beater until smooth. Heat 1 to 1 1/2 inches oil to 360 degrees F. Stir apples into batter until coated. Remove 1 piece at a time with slotted spoon, letting excess batter drip into bowl. Fry 6 to 8 pieces at a time, turning occasionally, until golden brown, about 5 minutes drain. Repeat with bananas.Thoroughly mix sugar, 1 cup water and the corn syrup in heavy 3-quart saucepan. Heat to boiling, without stirring, over high heat. Cook, without stirring, over high heat to 300 degrees F on candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle (mixture will be light golden brown). Decrease heat to very low stir in sesame seed.Generously oil large flat serving plate. Stir 1 piece of fruit at a time into syrup until evenly coated. Immediately remove from syrup and place on oiled plate. Do not let pieces touch. At the table, dip each piece of fruit into iced water to harden coating.Yields 6 servings.
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chinese scallion circles
These come from northern China, where it is one of the very few breads that is not steamed.3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sesame oil
1 cup plus 1 to 2 tablespoons cold water
Sesame oil
3/4 cup chopped scallions
Vegetable oilMix flour, baking powder and salt in medium bowl stir in 1 tablespoon sesame oil and enough water to make a smooth, soft dough. Turn dough onto floured surface knead 3 minutes. Divide dough into 6 equal parts keep covered. Roll each part into a circle, about 7 inches in diameter. Brush each circle with sesame oil, and sprinkle with about 2 tablespoons of the scallions. Roll each circle up tightly, pinching side and ends to seal. Shape into rope, about 12 inches long. Roll to form a coil, tucking end under coil flatten into a 7-inch diameter circle with a rolling pin.Heat 2 tablespoons vegetable oil in a skillet until hot. Cook 1 circle over medium heat until golden brown, about 8 minutes on each side. Repeat with additional oil and remaining circles. Cut into wedges serve hot.Makes 6 circles.
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chinese mixed pickles
Pickling Liquid
3 cups granulated sugar
3 cups white vinegar
1 1/2 cups water
1 1/2 teaspoons saltCombine all ingredients in 3-quart saucepan. Cook and stir over medium heat until liquid boils. Remove from heat cool.Pickles
3 large carrots
1 (1 pound) Chinese white radish
1 large cucumber
4 stalks celery
8 scallions
4 ounces fresh ginger root
1 large red bell pepper
1 large green bell pepperWash all vegetables. Pare carrots and radish. Cut cucumber lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber into matchstick thin strips about 2 inches long. Cut celery into 1/2-inch diagonal slices. Cut onions into 1/4-inch diagonal slices. Pare ginger root and cut into thin slices. Remove seeds from peppers and cut peppers into 1/2-inch cubes.Fill a 5-quart Dutch oven half full of water. Cover and cook over high heat until water boils. Uncover and add all vegetables. Remove from heat immediately. Let vegetables stand uncovered for 2 minutes. Drain vegetables in large colander. Spread vegetables out on clean towels and allow to dry 2 or 3 hour. Pack vegetables firmly into clean jars with lid. Pour pickling liquid into jars until vegetables are completely covered. Cover jars tightly. Store in refrigerator at least 1 week before using.Makes 1 1/2 to 2 quarts.
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