The Everything Chinese Cookbook (46 page)

To transform the sweet-and-sour sauce into a pineapple-orange sauce, just decrease the amount of pineapple juice to ½ cup and add 1 tablespoon plus 1 teaspoon of orange juice. Include or leave out the peppers and pineapple chunks as desired.

3 boneless, skinless chicken breasts

2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

3 tablespoons cornstarch, divided

1 cup water

2 teaspoons hoisin sauce

2 tablespoons brown sugar

4 teaspoons dark soy sauce

Up to 2 teaspoons chili paste

2 teaspoons vegetable oil

2 garlic cloves, minced

2 tablespoons oil for stir-frying

1 green onion, thinly sliced

2 tablespoons toasted sesame seeds

1. Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine, and 1 tablespoon cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
   
2. In a small saucepan, bring the water, hoisin sauce, brown sugar, dark soy sauce, chili paste, vegetable oil, garlic cloves, and 2 tablespoons cornstarch to a boil. Turn down the heat to low and keep warm while stir-frying the chicken.
   
3. Add the oil to a preheated wok or skillet. When oil is hot, add the marinated chicken pieces and stir-fry until they change color and are nearly cooked through. Remove the chicken from the wok and set aside.
   
4. As you finish stir-frying the chicken, bring the sauce back up to a boil. Mix in the green onion. Pour the sauce over the chicken and mix through. Garnish with the toasted sesame seeds.
   

4 boneless, skinless, chicken breasts

2 egg whites

¼ teaspoon salt

2 teaspoons cornstarch

2 tablespoons oil for stir-frying

3 large garlic cloves, chopped

½ tablespoon chili paste

¼ cup soy sauce

2 tablespoons Chinese rice wine or dry sherry

½ teaspoon sesame oil

2 green onions, cut into 1½ -inch pieces

1 tomato, cut into wedges

1. Wash the chicken, pat dry, and cut into cubes. Add the egg whites, salt, and cornstarch, adding the cornstarch last. Marinate the chicken for 1 hour.
   
2. Bring a large pot of water to a very low boil. Add the chicken, stirring to separate the pieces, and remove as soon as it is just turning white (about 60–90 seconds). Drain immediately.
   
3. Add oil to a preheated wok or skillet. When oil is hot, add the garlic and chili paste and stir-fry until the garlic is aromatic. Add the chicken and stir-fry briefly. Add the soy sauce and rice wine. Bring to a boil and cook for a few minutes until everything is heated through. Stir in the green onions and drizzle with the sesame oil. Serve on a bed of white rice, garnished with the tomato wedges.
   

Water-Poached Chicken

Poaching poultry in water gives it a soft and tender texture. For best results keep the water at a low simmer and not strongly bubbling. It helps to have a colander set up before you poach the chicken, since it should be drained immediately. On its own, the whitish color of water-poached chicken can be a little disconcerting. This technique works best when you have a darker cut of meat or plan to cook the chicken in a dark-colored sauce.

2 boneless, skinless chicken breasts

1 egg white

¼ teaspoon salt

2 teaspoons cornstarch

1½ tablespoons dark soy sauce

3 tablespoons oyster sauce

1½ tablespoons Chinese rice wine or dry sherry

2¼ teaspoons sugar

cup water

½ cup walnut halves

1 garlic clove, smashed

1 teaspoon cornstarch mixed with 4 teaspoons water

1¼ cups oil for frying

1. Cut the chicken into 1-inch cubes. Mix in the egg white, salt, and cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
   
2. Combine the dark soy sauce, oyster sauce, rice wine, sugar, and water, and set aside.
   
3. Boil the walnuts in water for at least 5 minutes. Drain and dry.
   
4. Add 1 cup oil to a preheated wok or skillet. When oil is hot, add the chicken cubes. Velvet the chicken cubes by submerging them in the hot oil just until they change color. Remove immediately and drain on paper towels.
   
5. Remove all but 1 tablespoon oil. When oil is hot, add the garlic and stir-fry until aromatic. Add the walnuts and stir-fry for about 1 minute. Push up to the side of the wok and add the sauce in the middle. Bring to a boil.
   
6. Give the cornstarch-and-water mixture a quick stir. Add in the middle of the wok, stirring quickly to thicken. Add the chicken. Mix everything together. Cover and simmer for a few minutes until the chicken is cooked through.
   

4 boneless, skinless chicken breasts

2 stalks celery

3 teaspoons red or black rice vinegar

1 teaspoon sugar

¾ teaspoon salt, divided

½ cup hot water

1 teaspoon Chinese rice wine or dry sherry

3 tablespoons oil for stir-frying

1 tablespoon chopped ginger

2 garlic cloves, chopped

2 tablespoons hot bean sauce

2 teaspoons cornstarch

¼ cup water

1. Rinse the chicken breasts and cut into cubes. Cut the celery into 1-inch slices on the diagonal. Blanch or parboil the celery in a pot of boiling water for 2–3 minutes.
   
2. Combine the rice vinegar, sugar, ½ teaspoon salt, hot water, and rice wine. Set aside.
   
3. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the celery. Stir-fry briefly and add ¼ teaspoon salt. Stir-fry until the celery changes color and is tender but still firm. Remove from the wok.
   
4. Wipe the wok clean with a paper towel. Add 2 tablespoons oil. When the oil is hot, add the ginger and garlic and stir-fry briefly until aromatic. Add the chicken cubes. Stir-fry for 2–3 minutes, then add the hot bean sauce. Stir-fry until the chicken changes color and is nearly cooked through.
   
5. Add the sauce and bring to a boil. Mix the cornstarch and water and add to the middle of the wok, stirring vigorously to thicken. Add the celery. Mix everything through and serve hot.