The Everything Chinese Cookbook (43 page)

2 chicken legs

1 teaspoon five-spice powder

1 tablespoon cornstarch

½ cup soy sauce

¾ cup water

2 tablespoons Chinese rice wine or dry sherry

4 teaspoons brown sugar

1 large clove garlic, minced

1 slice ginger, minced

3–4 cups oil for deep-frying

1. Rinse the chicken legs and pat dry. Mix the five-spice powder and the cornstarch. Mix in with the chicken and marinate for 30 minutes.
   
2. In a medium bowl, mix together the soy sauce, water, rice wine, and brown sugar, and set aside.
   
3. Heat the oil in a wok. When the oil reaches 325°F, deep-fry the chicken legs until they are browned. Remove with a slotted spoon and drain on paper towels.
   
4. Drain all but 2 tablespoons oil out of the wok. Add the garlic and ginger and stir-fry briefly until aromatic. Add the sauce. Add the chicken, cover and simmer for 15–20 minutes, until the chicken is cooked.
   

From Marinade to Sauce

When a marinade does double duty as a sauce, it's important to ensure that it is thoroughly cooked. As an added precaution, you can bring the marinade to boil in a saucepan before adding it to the wok.

6 chicken thighs

2 green onions, divided

5 tablespoons soy sauce, divided

1½ tablespoons cornstarch

¼ cup chicken broth

½ cup water

¾ cup plain yogurt

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon honey

1½ tablespoons oil for stir-frying

2 slices ginger, minced

1 large red onion, cut into wedges

1 large potato, cubed

1 tablespoon curry paste

1. Place the chicken thighs in a medium-sized bowl. Cut the green onions into 1-inch pieces on the diagonal. Mix 1 green onion, 4 tablespoons soy sauce, and cornstarch with the chicken, adding the cornstarch last. Marinate the chicken for 15 minutes.
   
2. Combine the chicken broth, water, yogurt, rice wine, honey, and 1 tablespoon soy sauce. Set aside.
   
3. Add oil to a preheated wok or skillet. When oil is hot, add the ginger and curry paste. Stir-fry briefly until aromatic. Add the chicken and stir-fry for 3 minutes. Add the onion and stir-fry for another 2 minutes, making sure to brown the chicken on both sides.
   
4. Give the sauce a quick stir and add it to the wok. Add the potato, reduce the heat to low or medium low, and simmer for 30 minutes or until the chicken thighs are cooked through. Stir in the remaining green onion and serve.
   

1½ pounds chicken thighs, bone in

2 tablespoons hoisin sauce

1 tablespoon dark soy sauce

4 tablespoons water

1 teaspoon sugar

teaspoon white pepper, or to taste

1 large garlic clove, chopped

1. Wash the chicken thighs and pat dry. Remove the skin and make 2 diagonal cuts on each side of the thigh.
   
2. Mix together the hoisin sauce, dark soy sauce, water, sugar, white pepper, and garlic. Place the sauce in a large, zipper-lock plastic bag. Add the chicken, shaking the bag slightly 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.
   
3. Preheat the oven to 400°F.
   
4. Remove the chicken thighs from the bag, reserving the sauce. Place the thighs on a baking sheet sprayed with cooking spray. Brush on half of the sauce, making sure both sides of the thighs are covered. Bake the thighs for 15 minutes. Brush on the remainder of the sauce, and bake for another 15 minutes, or until the thighs are cooked.
   

2 large skinless, boneless chicken breasts

2 tablespoons Chinese rice wine or dry sherry, divided

3 teaspoons soy sauce, divided

3 tablespoons plus ½ teaspoon freshly squeezed lemon juice, divided

1 teaspoon cornstarch

½ cup water

2 tablespoons brown sugar

1 teaspoon honey

3–4 tablespoons oil for stir-frying

1 clove garlic, minced

1 teaspoon minced ginger

1 teaspoon cornstarch mixed with 4 teaspoons water

1. Cut the chicken into thin strips. Add 1 tablespoon rice wine, 1 teaspoon soy sauce, ½ teaspoon lemon juice, and 1 teaspoon cornstarch to the chicken, adding the cornstarch last. Marinate the chicken for 30 minutes.
   
2. Mix together 3 tablespoons freshly squeezed lemon juice, water, 1 tablespoon rice wine, 2 teaspoons soy sauce, brown sugar, and honey. Set aside.
   
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the chicken and stir-fry until it changes color and is nearly cooked. Remove from the wok and set aside.
   
4. Clean out the wok with a paper towel. Preheat and add 1½ tablespoons oil. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the sauce, bringing to a boil.
   
5. Give the cornstarch-and-water mixture a quick stir. Add to the sauce, stirring vigorously to thicken. Add the chicken and heat through.
   

Why Marinate?

Although it can seem time consuming, never forego marinating meat if a recipe calls for it. Besides lending flavor, a good marinade tenderizes the meat as well. It's rare to find a Chinese recipe that doesn't call for marinating meat prior to stir-frying.