Quick & Easy Chinese (11 page)

My list of Chinatown restaurant favorites starts with the trio of
Moo Goo Gai Pan
(page 50),
Almond Chicken
(page 49), and
Chicken with Cashews
(page 55). The methods are similar, with chicken chopped or sliced, a seasoning mixture stirred up for adding near the end of the cooking time, and a session or two of chopping vegetables and herbs, like ginger, garlic, and green onions, or celery, peppers, and onions, perhaps. You can do all this in advance and refrigerate the chicken, so that when it’s time to cook, you line up the ingredients at the stove and make the moves that bring together a wonderful dish.

Kung Pao Chicken
(page 53) is more elaborate, though my version is streamlined enough to keep it in the quick-and-easy and delicious realm. You could substitute shrimp with great results here and amp up the chilies if you want extra heat.
Lemon Chicken
(page 56) is also a bit more involved, though not difficult. You’ll need to slice chicken breast thinly and pan-fry it just before cooking. The sauce can be made in advance and kept warm, and the cooking is straightforward and spectacular with its sweet and tangy citrus flavors.

If you want a fix-ahead chicken dish, turn to
Red-Cooked Chicken
(page 60), which can be made well in advance and which only improves in flavor given time to rest before serving.
Everyday Egg Foo Yong
(page 62) and
Taiwan-Style Omelet with Crunchy Pickled Radish
(page 64) are fast and satisfying examples of the Chinese appreciation of eggs as a worthy and versatile ingredient that should never be exiled to the breakfast or brunch menu section. And for the ultimate busy-day egg dish, simply scramble three eggs, season with a bit of salt, a splash of sesame oil, and a handful of chopped fresh herbs or green onion, and cook it in a skillet as a flat omelet to enjoy with hot sauce and rice, anytime, day or night.

12 ounces boneless, skinless chicken breast

2 tablespoons soy sauce

¼ cup chicken stock

1 tablespoon dry sherry or Shaoxing rice wine

2 teaspoons cornstarch

1 teaspoon Asian sesame oil

½ teaspoon sugar

2 tablespoons vegetable oil

2 teaspoons chopped fresh ginger

½ cup chopped onion (½-inch chunks)

½ cup chopped green bell pepper (½-inch chunks)

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cup sliced bamboo shoots ¾ cup dry-roasted, salted almonds

¼ cup chopped green onion

Chop the chicken breast into 1-inch chunks. Place the chicken in a medium bowl, add the soy sauce, and stir to season it evenly.

In a small bowl, combine the chicken stock, sherry, cornstarch, sesame oil, and sugar, and stir well to dissolve everything into a smooth sauce.

In a wok or a large, deep skillet, heat the vegetable oil over high heat. Add the ginger and toss well. Add the chicken and spread it out into a single layer. Cook undisturbed until the edges turn white, about 1 minute, and then toss well.

Add the onion and green pepper. Cook, tossing now and then, until all the chicken has changed color and the onions and peppers are fragrant and beginning to wilt. Add the bamboo shoots and cook, tossing often, until the chicken is cooked through, about 1 minute more.

Add the chicken stock mixture, pouring it in around the sides of the pan. Toss well to mix everything together. As soon as the sauce thickens, add the almonds and green onion and toss just until everything is evenly mixed together. Transfer to a serving plate and serve hot or warm.