The Everything Chinese Cookbook (50 page)

Out of Chicken Wings?

You can also make this dish using a whole chicken. Increase the amount of seasonings if desired. When ready to serve, place the whole chicken on a platter and garnish with sprigs of cilantro or Green Onion Brushes (page 73). Carve up the chicken in front of guests.

1½ pounds turkey breast

2 tablespoons hoisin sauce

2 tablesoons soy sauce

3 tablespoons water

3 teaspoons brown sugar

3 tablespoons oil for stir-frying

2 garlic cloves, minced

2 slices ginger, minced

1 can water chestnuts, rinsed

¼ teaspoon salt

1. Rinse the turkey. Remove the skin and the breastbone. Chop into 1½-inch cubes.
   
2. Combine the hoisin sauce, soy sauce, water, and brown sugar in a bowl and set aside.
   
3. Add oil to a preheated wok or skillet. When the oil is hot, add the garlic and ginger and stir-fry briefly until aromatic. Add the turkey and stir-fry in batches on medium to medium-high heat for about 4–5 minutes, until the meat is tender. Remove from the wok and set aside.
   
4. Add 1 tablespoon oil. When oil is hot, add the water chestnuts to the wok and stir-fry for about 1 minute. Add the salt and stir-fry until they turn light brown. Push the water chestnuts up to the sides of the wok. Add the sauce in the middle of the wok and bring to a boil. Add the turkey cubes and stir-fry for another couple of minutes, until all the ingredients are mixed together.
   

1 5-pound duck

8 cups water

3 tablespoons honey

1½ tablespoons rice vinegar

1 tablespoon Chinese rice wine or dry sherry

1. Thaw the duck and remove the inner organs. Rinse through with cold water, and pat dry.
   
2. Take a long piece of string and tie a knot at the end of each of the duck's legs to form a loop. (This will make it easy to hang the duck from a hook or nail.)
   
3. Bring the water to a boil in a large pot or a wok. Stir in the honey, rice vinegar, and rice wine. Turn down the heat and simmer the sauce, covered, for about 20 minutes, stirring occasionally.
   
4. Ladle the honey and water mixture over the skin of the duck several times, making sure the skin is completely coated. Dry the duck by hanging in a cool place for at least 4 hours, keeping a pan underneath to catch any drippings.
   
5. While the duck is drying, preheat the oven to 375°F. Fill the bottom of a roasting pan with water (this prevents the fat from splattering when you remove the duck from the oven). Place the duck on the roasting pan, breast side up. Roast for 30 minutes, turn over and roast for 30 minutes on the other side, and then turn and roast a final 10 minutes on the breast side, or until the duck is cooked. Cool and carve into thin slices. Serve on Mandarin Pancakes (page 268) brushed with hoisin sauce.
   

1 pound duck breast

1 tablespoon hoisin sauce

1 teaspoon Chinese rice wine or dry sherry

cup pineapple juice

2½ tablespoons black rice vinegar

1 teaspoon sugar

½ cup pineapple chunks

2 tablespoons oil for stir-frying

1 tablespoon minced ginger

1. Cut the duck breast meat into thin slices approximately 2 inches in length. Marinate the duck in the hoisin sauce and rice wine for 30 minutes.
   
2. In a small saucepan, bring the pineapple juice, black rice vinegar, and sugar to a boil. Stir in the pineapple chunks. Keep warm on low heat.
   
3. Add oil to a preheated wok or skillet. When oil is hot, add the ginger. Stir-fry briefly until aromatic. Add the duck and stir-fry for 2–3 minutes.
   
4. Add the pineapple juice mixture. Heat through and serve.
   

Clay Pot Cooking

Used since ancient times, clay pot cooking features prominently in Shanghai cuisine. One advantage of clay pot cooking is that the food can be transported straight from stove to dinner table, with the clay pot doing double duty as cooking vessel and serving dish. In contrast to terra cotta pots, clay pots are unglazed on the inside, which is why they are also called sand pots. The main danger with clay pot dishes is unintentional cracking — be sure to follow the manufacturer's instructions very carefully.