The Everything Chinese Cookbook (11 page)

48 wonton wrappers

1 cup fresh or canned crabmeat

1 cup cream cheese

½ teaspoon Worcestershire sauce

½ teaspoon soy sauce

teaspoon freshly ground white pepper, or to taste

2 teaspoons minced onion

1½ green onions, thinly sliced

1 large clove garlic, minced Water for wetting wontons

4 cups oil for deep-frying

1. Cover the wonton wrappers with a damp towel to prevent drying.Set aside.
   
2. If using canned crabmeat, drain thoroughly. Flake the crabmeat with a fork. Add the cream cheese, then mix in the Worcestershire sauce, soy sauce, white pepper, onion, green onion, and garlic.
   
3. To prepare the Crab Rangoon: lay a wrapper in a diamond shape or circle, depending on the shape of wonton wrappers you are using. Add a heaping teaspoon of filling in the middle, spread out evenly but not too near the edges. Spread the water along all 4 sides. Fold the bottom over the top to form a triangle (round wrappers will form a half moon). Seal the edges, adding more water if needed. Cover filled wontons with a damp towel to prevent drying.
   
4. Heat 4 cups oil in a preheated wok to 375°F. Slide in the wonton wrappers a few at a time, and deep-fry for 2–3 minutes, until they turn golden brown. Remove with a slotted spoon and drain on paper towels. Cool and serve.
   

Make-Ahead Crab Rangoon

Want to get a head start on making cocktail appetizers? Crab Rangoon can be prepared ahead of time up to the deep-frying stage and frozen. Thaw the filled wontons before deep-frying.

1 pound boneless, skinless chicken breasts

1 head iceberg lettuce

1 red bell pepper

½ 8-ounce can water chestnuts, rinsed and drained

½ 8-ounce can bamboo shoots, rinsed and drained

1 tablespoon soy sauce

2 tablespoons oyster sauce

1 tablespoon Chinese rice wine

1 teaspoon sugar

4 tablespoons oil for stir-frying

1 teaspoon minced garlic clove

1 teaspoon minced ginger

1 stalk celery, thinly sliced on the diagonal

1 tablespoon cornstarch mixed

with 2 tablespoons water

2 green onions, thinly sliced on the diagonal

1 teaspoon sesame oil

1. Wash the chicken and pat dry. Pound lightly to tenderize. Cut the chicken into thin slices approximately 2½ inches long.
   
2. Wash the lettuce, and dry and separate the leaves. Remove the seeds from the red pepper and chop into bite-sized pieces. Slice the water chestnuts and bamboo shoots into 1-inch pieces.
   
3. Mix together the soy sauce, oyster sauce, Chinese rice wine, and sugar. Set aside.
   
4. Add 2 tablespoons oil in a preheated wok or heavy skillet.When oil is hot, add the garlic and ginger. Stir-fry briefly, then add the chicken. Stir-fry until it is browned and nearly cooked through. Remove from the wok and drain on paper towels.
   
5. Add 2 tablespoons oil. When oil is hot, add the water chestnuts and celery. Stir-fry for about 1 minute, then add the red pepper. Add the bamboo shoots. Stir-fry until the vegetables are brightly colored and tender. Add the sauce. Give the cornstarch/water mixture a quick stir and add in the middle, stirring quickly to thicken. Stir in the green onions. Drizzle with sesame oil.
   
6. To prepare lettuce wrap, lay a lettuce leaf flat. Place one-twelfth of the chicken combined with the vegetable/sauce mixture into the middle and roll up the lettuce leaf.
   

2 large boneless, skinless chicken breasts, 6–8 ounces each

4 large Chinese dried mushrooms

1½ green onions

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 slice ginger, shredded

1 teaspoon sesame oil

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons sugar

Salt and pepper to taste

24 6-inch squares of aluminum foil

1. Wash the chicken and pat dry. Cut the chicken into thin slices approximately 2½ inches long. You want to have 48 strips, or 2 strips for each packet. (With a larger breast you may have more chicken than you need, so you can make more packets.)
   
2. Soak the dried mushrooms in hot water for 20 minutes, or until they are softened. Squeeze gently to remove excess water, and cut into 24 thin slices, or 6 slices per mushroom. Thinly slice the green onions on the diagonal, so that you have 48 pieces, or 2 slices per packet.
   
3. In a small bowl, combine the oyster sauce, soy sauce, shredded ginger, sesame oil, Chinese rice wine, sugar, salt and pepper, and green onions. Add to the chicken and marinate for 45 minutes. Add the mushrooms and marinate for another 15 minutes.
   
4. Preheat oven to 350°F.
   
5. To wrap the chicken, lay out a square of foil so that the lower corner is pointing toward you. Place 2 chicken slices, 1 mushroom slice, and 2 green onion slices in the middle. Bring the bottom corner up over the chicken. Roll this corner once. Fold the right corner over toward the middle, and then the left corner, so that one is overlapping the other. Tuck the triangle at the top into the flap.
   
6. Place the wrapped parcels on a baking sheet and bake at 350°F for 15 minutes. Allow to cool before serving.
   
7. To serve, do not unwrap the chicken packets, but serve heaped on a large platter for guests to open.
   

½ pound flank steak

1 teaspoon oyster sauce

¼ teaspoon baking soda

6 large dried mushrooms

1 bok choy

2 tablespoons hoisin sauce

2 tablespoons water

½ teaspoon sugar

1 bunch cilantro

2 tablespoons sesame oil

12 6-inch squares of aluminum foil

1. Preheat oven to 350°F.
   
2. Cut the beef into thin slices 2–3 inches long. You want to have about 3 slices for each packet. Add the oyster sauce and baking soda. Marinate the beef for 30 minutes.
   
3. Soak the dried mushrooms in hot water for 20 minutes, or until they are softened. Squeeze gently to remove any water, and cut into 48 thin slices, or 8 slices per mushroom. Wash the bok choy, drain thoroughly, and shred. You want to have 3–4 pieces for each packet.
   
4. Mix the hoisin sauce, water, and sugar and set aside.
   
5. To wrap the beef, lay out a square of foil so that it forms a diamond shape. Add 3 of the beef slices, 2–3 slices of mushroom, a few shreds of bok choy, and a few sprigs of cilantro in the middle, being sure to keep the filling in the center and not near the edges. Mix in ¼ teaspoon of sesame oil and ½ teaspoon of the hoisin and water mixture.
   
6. Bring the bottom corner up over the beef. Roll this corner once. Fold the right corner over toward the middle, and then the left corner, so that one is overlapping the other. Tuck the triangle at the top into the flap.
   
7. Place the wrapped parcels on a baking sheet and bake at 350°F for 15 minutes. Allow to cool before serving. Serve wrapped on a platter, unopened.