The Everything Chinese Cookbook (44 page)

1 chicken breast

1 tablespoon minced ginger

1½ tablespoons freshly squeezed lemon juice

¼ cup water

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon soy sauce

1½ teaspoons sugar

½ teaspoon black rice vinegar

1 teaspoon cornstarch

1. Place the chicken in a heatproof plate on a bamboo steamer. Add the minced ginger. Steam for 20 minutes, or until the chicken turns white and is cooked.
   
2. While the chicken is steaming, mix together the lemon juice, water, rice wine, soy sauce, sugar, black rice vinegar, and cornstarch. In a small saucepan, heat the sauce to boiling. Pour over the steamed chicken.
   

2 boneless, skinless chicken breasts

2 tablespoons rice vinegar

¼ teaspoon five-spice powder

2 teaspoons cornstarch

1 egg white

1. Using a sharp knife or a food processor, mince the chicken.
   
2. Mix together the rice vinegar, five-spice powder, and cornstarch. Add to the minced chicken, separating the individual chicken pieces.
   
3. Beat the egg white until creamy but not stiff. Fold into the chicken mixture.
   

Chicken Velvet Soup

Basic Chicken Velvet's delicate flavor inspired the creation of Chicken Velvet Soup (page 59). For best results, add the Basic Chicken Velvet to the boiling broth before adding seasonings and stir.

½ cup chicken stock

2 tablespoons Chinese rice wine or dry sherry

½ teaspoon salt (or to taste)

2 leeks, cut diagonally into 1-inch sections

1 tablespoon soy sauce

Basic Chicken Velvet (page 160)

2 teaspoons cornstarch

4 teaspoons water

4¼ cups oil for frying

1. Mix together the chicken stock, rice wine, and salt. Set aside.
   
2. In a preheated wok, heat 4 cups oil to 350°F. While the oil is heating, use a second skillet or wok to stir-fry the leeks. Add 1–2 tablespoons of oil. When oil is hot, add the leeks. Stir-fry for about 1 minute, then add 1 tablespoon of soy sauce. Stir-fry until the leeks turn a bright green, and remove from the pan. Wipe out the pan with a paper towel if using to heat the chicken stock (see step 4).
   
3. When the oil for deep-frying is ready, carefully slide in the Basic Chicken Velvet pieces and deep-fry until the chicken turns white and is cooked. (This will take a minute at most.) Remove from the wok and drain on paper towels.
   
4. Heat the chicken broth mixture. When it is boiling, add the Basic Chicken Velvet and mix. If necessary, break up the chicken with chopsticks or a spatula. Push the chicken up to the sides of the pan. Mix the cornstarch and water and add to the middle of the pan, stirring vigorously to thicken. Mix through with the chicken. Serve the chicken with the leeks.
   

2 boneless, skinless chicken breasts

1 tablespoon soy sauce

1 egg white

1½ teaspoons cornstarch

1 green bell pepper

1 red bell pepper

¼ cup water

1½ teaspoons sugar

1 tablespoon black bean sauce

¼ teaspoon chili paste

1 tablespoon cornstarch

3–4 tablespoons oil for stir-frying

2 garlic cloves, chopped

½ cup chopped red onion

1. Chop the chicken into 1½ -inch cubes. Mix in the soy sauce, egg white, and cornstarch, being sure to add the cornstarch last. Marinate the chicken for 30 minutes.
   
2. Wash the green and red peppers, remove the seeds, and cut into chunks.
   
3. To make the sauce, mix together the water, sugar, black bean sauce, chili paste, and cornstarch, and set aside.
   
4. Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add the chopped garlic and stir-fry briefly until aromatic. Add the marinated chicken to the wok. Stir-fry until the chicken turns white and is nearly cooked through. Remove from the wok and set aside.
   
5. Add 2 tablespoons oil. When oil is hot, add the green pepper and onion. Stir-fry for about 1 minute, and then add the red pepper. Stir-fry until the peppers turn a bright color and the onion is softened.
   
6. Give the sauce a quick stir. Push the vegetables to the side of the wok and add the sauce in the middle, stirring vigorously to thicken. Mix with the vegetables. Add the chicken. Mix all the ingredients and serve hot.
   

Quick Red Bell Peppers

Although they are both members of the capsicum family, red peppers have a shorter cooking time than green peppers. For best results, add them at a later stage in stir-frying.

1 pound boneless, skinless chicken breasts

Spicy Szechwan Peanut Sauce (page 23)

1 large dried bean curd sheet

2 small cucumbers

½ teaspoon salt

1. Boil chicken breasts in water for 15–20 minutes. Drain well.
   
2. Cut the bean curd sheet into 4 squares. Soak the sheet in cold water to soften. Peel the cucumbers and slice, toss with salt, and leave for 15 minutes.
   
3. Chop the chicken meat into thin slices. Lay the cucumber slices on a plate and top with a bean curd sheet. Top with the chicken and the sauce. Serve the remainder of the sauce in a dipping bowl so guests can help themselves.
   

2 boneless, skinless chicken breasts

2 tablespoons dark soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sugar

¼ teaspoon sesame oil

¼ teaspoon chili paste

3 tablespoons oil for stir-frying

½ cup cashews

1. Cut the chicken into 1-inch cubes. Mix together the dark soy sauce, rice wine, sugar, sesame oil, and chili paste, and set aside.
   
2. Add 2 tablespoons oil to a preheated wok or skillet. Stir-fry the chicken until it is nearly cooked through. Remove, and drain on paper towels.
   
3. Wipe the wok clean with a paper towel and add 1 tablespoon of oil. Stir-fry the cashews very briefly, until they are golden.
   
4. Add the sauce to the wok and bring to a boil. Turn down the heat and add the chicken back into the wok. Mix through and serve hot.