Chinese Cuisine

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Definitions

Chinese Cooking Wine: Special rice wine has the effectiveness in the marination of meats, particularly in chicken. It is a meat tenderizer and flavour promoter.

Tapioca Starch: Very fine white tapioca powder similar to cornstarch but more starchy and turns any food from a dull colour to an attractive glossy look. Used frequently to thicken sauce or gravy. It has a mild tenderizing effect on meats, therefore it is used in various marinations.

Sesame Oil: Reddish-brown oil has the effect to add flavour to any kind of dishes. To be used in terms of drops only. It has a strong smell of sesame, sold in small bottles and does not require refrigeration.

Hoi Sin Sauce: A highly seasoned sauce, brown in colour, made from Chinese pumpkin, sugar, spices and soy sauce. Used in barbecuing, steaming and stir frying. No substitute.

Oyster Sauce: A thick brown sauce with strong oyster taste. Sold in bottles or cans. Can be kept for a long time without refrigeration. A delicious sauce. No substitute.

Light Soy Sauce: An important item in Chinese cooking as salt is to American cookery. It adds distinctive flavour in marination. Light brown in colour, salty but does not stain vegetables in cooking.

Dark Soy Sauce: Usually found in Chinese specialty shops. Dark brown in colour, has a sweet taste and is used frequently for stewing and food colouring in Chinese cooking.

Salted Black Beans: Soft, fermented black beans sold in plastic bags. An ingredient in Chinese cooking that produces an exotic and delicious flavour. They can be kept indefinitely in a covered container if stored in a refrigerator.

Five-Spice Powder: A combination of five ground spices (anise seed, fennel, clove, cinnamon and Szechwan pepper) sold ready-mixed in Chinese specialty stores. Store at room temperature in tightly-covered container. Substitute allspice.

Bean Sprouts: Young sprouts of the mung bean. Refrigerate fresh sprouts in water in covered jar for up to 2 weeks. After opening canned sprouts, drain and store in fresh water in a covered jar in refrigerator - they will keep for 2 to 3 days. No substitute.

Bamboo Shoots: Ivory-colored, conical-shaped shoots of tropical bamboo. Sold in cans. Large wedges packed in water are best. After opening, drain and store in fresh water in covered jar in refrigerator, changing water daily. Can be kept for about 10 days. Kohlrabi or celery hearts will aproximate the texture but not the flavour.

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Egg Rolls

An authentic but popular dish for snacks and party meals. Delicious fillings are encased in a crispy sheet of wrapper. Served by itself or with plum sauce. Can be prepared ahead of time and kept frozen for later use. Just deep fry again in hot oil or reheat in oven before serving.


½ lb minced pork
1 cup diced cooked shrimp
1 lb bean sprouts
1 cup shredded cabbage
1 cup shredded bamboo shoots
½ cup shredded onion
2 tbsp light soy sauce
1 cup shredded celery
1 tbsp cooking wine (rice wine)
2 tbsp tapioca starch
drops sesame oil
1 pkg of Egg Roll Wrappers, 40 pieces
4 slices ginger, then minced


Marinate pork with wine, soy sauce, and sesame oil.

Use high heat, 2 tbsp oil, brown ginger and onions for a minute, then stir fry shrimps and pork for a minute. Put in all the vegetables and salt. Cover with a lid and cook with high heat for 5 minutes.

When done, add starch and ¼ cup of water into mixture. Cook for another minute and remove to tray for cooling.

Fill a cup half with cold water and get a large plate for the wrapping.

Take out wrapper one piece at a time and place it on top of plate.

Spoon 2 tbsp of filling into center of wrapper, spread out lengthwise towards two corners. Pick up the lower corner and start folding it like a parcel. Smear the edges with water to make sure they are sealed. Make it long but narrow with a rectangular shape.

Heat up 6 cups of oil in wok and deep fry egg rolls until golden brown. Serve hot with plum sauce.

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Stir-Fried Duck in Hoi Sin Sauce

This is a refreshing way to cook a small amount of duck meat in delicious Hoi Sin sauce. Can be prepared ahead of time and kept warm in oven.


1 lb duck meat, cut into slivers across grain of meat
1 tbsp cooking wine
dash pepper
drops sesame oil
¼ tsp Chinese 5 spices
3 tbsp light soy sauce
1 tbsp sugar
4 slices ginger
2 garlic coves, crushed and skinned
4 tbsp Hoi Sin Sauce
4 celery stalks, cut diagonally


Marinate duck meat with wine, pepper, sesame oil, 5 spices and soy sauce for 15 minutes.

Use high heat to heat up a wok. When wok is hot, use 2 tbsp of oil to brown garlic and ginger for 1 minute.

Add duck meat, sugar, Hoi Sin sauce and ½ tsp salt. Stir fry for 2 minutes.

Then add celery and stir fry for another 2 minutes. When done, add starch solution made with 1 tbsp of tapioca starch and ¼ cup water. Bring to a boil and serve hot.

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Pork Strips with Oyster Sauce

This simple to prepare dish provides an outstanding variety to serve pork strips in succulent oyster sauce. This dish can be prepared ahead of time and can be frozen after cooked. An economical and delicious way to serve with plain steamed rice.


1 lb lean pork tenderloin, cut at ½-inch thickness across grain
1 medium onion, cut into sections or wedges
4 to 6 slices ginger root
2 garlic cloves, crushed and skinned
4 to 6 tbsp oyster sauce
1 tbsp Chinese cooking wine
¼ tsp Chinese five spice
1 tbsp sugar
1 tbsp dark soy sauce
1 tbsp Tapioca starch
drops sesame oil
2 tbsp green onion, chopped


Use a hot wok and 2 tbsp of peanut oil. Put in garlic, ginger and onion to sauté for few seconds.

Add pork strips to stir fry for few seconds, then Chinese cooking wine, 5 spices, sugar, dark soy sauce, oyster sauce and ¼ cup of water. Cover with a lid and cook with medium to high heat for 10 minutes.

Dissolve starch in ¼ cup of water and sesame oil. Add to the pork and bring the sauce to a boil. Garnish with green onion before serving.

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Chicken Balls with Pineapple

Tender chicken cubes are encased in a crispy coating and served with fruity pineapple and sauce. An appetizing dish for all occasions.


2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp Chinese cooking wine
2 tbsp Light soy sauce
drops sesame oil
½ cup pineapple chunks
1 tbsp Tapioca starch
1 tbsp vinegar
3 tbsp sugar
1 small green pepper, cut into small squares
Batter mix (recipe follows)


Marinate chicken cubes with wine, light soy sauce and sesame oil for 10 minutes.

Prepare batter mix in a bowl. Dip chicken in batter mix and deep fry in hot oil for 5 minutes.

While waiting, use a saucepan to prepare sauce with tapioca starch, ¾ cup water, vinegar, sugar. Bring to a boil, then add pineapple, green pepper and battered chicken cubes. Mix well and serve hot.

Note: For better results, pineapple juice can be used instead of water when making the sauce.


Batter Mix:

1 egg, beaten with dash of salt
1 cup flour
¼ tsp baking powder
¾ to 1 cup water

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Chop Suey

3 tbsp oil
2 tsp salt
½ tsp pepper
1 lb pork shoulder, cubed
3 tbsp soy sauce
3 cups celery, 1-inch pieces
2 large onions, each cut into 6 pieces
1 tbsp molasses
2 cups boiling water
2 cups bean sprouts
3 tbsp cornstarch
¼ cup cold water
3 cups steamed rice


Place oil, salt, and pepper in pan. Cook pork over low heat, uncovered, for 5-8 minutes.

Add soya sauce and mix well, then celery, onions and cook another 3 minutes.

Mix together molasses and boiling water and pour over mixture. Cover and cook over low heat for 10-20 minutes.

Add bean sprouts and cook another 3 minutes.

Blend cornstarch with the cold water. Add to chop suey and cook, while stirring, until sauce thickens and becomes transparent, for 3-4 minutes.

Serve with warm rice. Makes 6 servings.

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Peking Duck

This is a well-known dish in Chinese banquet. When done properly, the skin is crispy, the meat is tender and tasty. It can be served in slices wrapped in rice pan-cakes or served in bite-size pieces with bone in. Preparation time is long.


1 (6 to 8 pound) duck, freshly killed with head on
1 tbsp vinegar
2 tbsp Chinese cooking wine
5 tbsp honey
4 tbsp Hoi Sin sauce
¼ tsp sesame oil


Pull out the excessive fat, wash the duck and then dry with paper towel.

Place 2 pieces of small splinters inside the duck to give better support during roasting.

Close tightly the bottom cavity with skewer and wind it tight with a piece of twine firmly to ensure tightness.

Loosen skin of duck at the opening near the neck, and insert a narrow tubing between the flesh and skin. Blow into the tube until duck is inflated to almost double the size. Tie the neck cavity tightly with a twine. Make sure air is not leaking, otherwise the skin will not be crispy after roasted.

Place duck in sink with breast side up, pour slowly boiling water over duck. Repeat procedure three times on the breast and twice on the back of the duck. Dry with paper towel and hang the duck with a string around the neck. Hand in draughty cold place for 8 to 10 hours to make sure duck is completely dry.

When duck is ready, preheat oven to 450 degrees F.

Combine all ingredients with 10 tablespoonfuls of water. Stir and mix well. Rub over the skin of the duck to ensure all areas are covered with the mixture.

Put roasting rack over a pan about 2 inches high. Put duck with back side down and roast for 10 to 14 minutes until skin is golden brown. Turn it over carefully and roast for another 10 minutes. Do not use fork to do the turning, otherwise the skin will be broken and air will leak out. This will affect the crispy result.

Reduce temperature to 350 degrees, turn the breast side up again, and roast for 25 minutes.

Reduce the temperature to 250 degrees and roast for another 25 minutes.

To serve, slice the skin of duck into bite-size pieces. Put in the center of a thin pan cake, add green onion, Hoi Sin sauce. Wrap up the pan cake and eat with fingers.

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Sweet and Sour Pork

An outstandingly colourful and delightful dish that is so famous and welcome by people all over the world.


1 lb pork, boneless butts or steaks, cut into 1-inch cubes
1 tbsp light soy sauce
drops sesame oil
1/2 tsp salt

1 cup pineapple chunks
1 carrot, skinned and thinly sliced
1 large green pepper, cut into 1-inch squares
1/3 cup vinegar
3/4 cup sugar
2 tbsp Tapioca starch
1/2 of a small can tomato paste

Batter mix:

1 egg, beaten with dash of salt
1 cup flour
1/4 tsp baking powder
3/4 to 1 cup water


Marinate pork with light soy sauce, sesame oil, and salt for 15 minutes.

Mix batter into a thick paste, then dip pork in and put into hot oil. Deep fry all pork until golden brown in colour. Remove from oil and drain.

Use the wok and high heat to make sauce with vinegar, sugar, starch, tomato paste and 1 cup of water. Stir constantly until cooked. Add all vegetables and pork to wok. Mix and serve hot.

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Broccoli with Oyster Sauce

This is a very simple way to prepare green broccoli in outstanding colour. The authentic oyster sauce adds a special flavour to such a vegetable, making it most delicious in taste and very nutritious. An excellent dish for vegetarians.


1 lb fresh broccoli, cut into 2-inch lengths
1/4 tsp baking soda
few drops sesame oil
2 tbsp light soy sauce
4 tbsp oyster sauce
1 tbsp peanut oil, boiled


Wash broccoli and split stem into 4 long sections.

Use high heat to boil about 8 cups of water in wok.

When water comes to a boil, add baking soda into water, then broccoli. Allow to boil for 1 minute.

While waiting, use a bowl to mix soy sauce, oyster sauce, sesame oil, peanut oil. Stir and keep warm in oven.

Drain broccoli and arrange lengthwise on a platter.

Drain again and make sure there is no more water in platter. Add sauce mixture gently on top of broccoli. Serve immediately.

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Egg Foo Yong

1 cup finely diced, cooked ham, roast pork or chicken
1 cup bean sprouts
¾ cup onion, chopped
1 tbsp soy sauce
¼ to ½ tsp salt (reduce if using ham)
6 eggs, slightly beaten
fat or oil (about 2 tbsp or enough for 1/8 inch layer)
Foo Yong sauce (recipe follows)


Mix ham, sprouts, onion, soy sauce and salt. Stir in eggs.

Heat oil in large wok. Drop a fourth of mixture in hot oil to form a patty. Cook about 5 minutes, or until browned on one side; turn and brown other side.

Remove patty from wok; drain over oil a few seconds. Keep warm in 200F oven while cooking rest.

Pour hot sauce over patties and serve with hot fluffy rice. Makes 4 servings.


Foo Yong Sauce:

Blend 2 tbsp cornstarch, 1 tbsp cold water, 2 teaspoons soy sauce, 1 tsp molasses in a small saucepan. Stir in 1 cup chicken broth. Bring to boil, stirring constantly. Boil 3 minutes or until thickened. Keep hot. Yield ¾ cup of sauce.

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Chinese Chicken Wings

Batter:

½ cup cornstarch
2 eggs
dash of garlic salt
¼ cup milk

Dip wings in batter and deep fry until brown.


Sauce:

½ cup white sugar
¼ cup water
½ cup vinegar
1 tbsp soy sauce
1 tbsp ketchup


When wings are deep fried, arrange them on cooking tray, pour sauce over chicken wings.

Bake in oven at 350 degrees for ½ hour, and turn and baste often.

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Sweet & Sour Chicken Balls

Batter:

1 cup flour
4 tsp baking powder
½ tsp salt
1 tsp white sugar
dash pepper
¾ cup water
1 egg

Sift dry ingredients. Add water and egg. Combine. Coat cooked chicken cube. Deep fry for 5 minutes at 350, or until golden brown.

Boil chicken breasts until tender with salt, pepper and onion. Cut into cubes. (any leftover chicken will do)


Sweet & Sour Sauce:

2/3 cup water
1 cup sugar
1/3 cup white vinegar
1/3 cup ketchup
2 tbsp cornstarch
cold water

Combine sugar, water and vinegar in saucepan over low-medium heat until sugar dissolves. Whisk in ketchup and then whisk in cornstarch mixed with cold water. Bring to low boil until thickened. Add pineapple tidbits, if desired.

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Zesty Lemon Chicken

6 to 8 tbsp mild-flavoured honey
5 tbsp lemon juice
2 tbsp grated lemon zest
2 tsp lemon pulp
2 tbsp plum sauce
1 egg, lightly beaten
½ tsp salt
¼ tsp white pepper
¾ lb. boneless, skinless chicken breast, butterflied
¼ cup cornstarch
1/3 cup cooking oil
½ tsp cornstarch dissolved in 1 tbsp water
1 tsp toasted sesame seeds


Make sauce by whisking honey, lemon juice, zest and pulp together in small bowl until blended. Stir in plum sauce, pour into small saucepan; set aside.

In small bowl, combine egg with salt and white pepper. Lightly coat chicken with cornstarch; dip into egg mixture and coat in cornstarch again. Let it stand for 5 minutes. Shake off excess cornstarch prior to cooking.

In a wok, heat oil until hot. Cook chicken a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove and drain on paper towels.

Bring sauce to a boil over medium heat; add cornstarch solution and cook, stirring, until sauce boils and thickens.

Cut chicken across the grain into 1/2-inch slices. Place chicken on serving plate. Pour sauce on top and sprinkle with sesame seeds.

YIELD: 4 servings

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Moo Goo Gai Pen

Serves 4

3/4 pound chicken breasts
1 cup fresh button mushrooms
½ cup canned bamboo shoots, sliced
½ cup canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced

Sauce:
1 cup chicken stock
1-2 tbsp oyster sauce
½ tsp sugar
1 tbsp cornstarch

Seasonings:
2 tbsp soy sauce
1 tbsp rice wine or dry sherry
few drops sesame oil
1 tbsp cornstarch

Oil for stir-frying


Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes.

While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop ginger, and peel and mince garlic clove.

Prepare sauce ingredients and set aside.

Heat wok and add oil. Add the chicken and stir-fry until it changes colour. Remove and set aside.

Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot.

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Beef with Broccoli

Serves 3 to 4

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:

1 egg
1/3 tsp salt
1 Tbsp cooking wine
1 Tbsp cornstarch
2 Tbsp water

1-½ Tbsp oil

1-½ lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup cooking oil
2-½ Tbsp oyster sauce
2 Tbsp light soy sauce
¾ Tbsp dark soy sauce
1 Tbsp sugar
a few drops of sesame oil
2 cloves garlic, crushed
½ cup chicken broth
2 Tbsp cornstarch (if desired)


Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for 30 minutes. Add 1-½ tablespoons of oil to beef, mix in thoroughly, and marinate beef for another 30 minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add ½ cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

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Hoi Sin Dipping Sauce

Serves: 4

1 clove garlic, minced
2 teaspoons oil
1/2 cup Hoi Sin sauce
3 tablespoons water
1 tablespoon soy sauce
1/4 teaspoon (or more) hot sauce or red pepper flakes

Sauté garlic in oil until fragrant.

Stir in remaining ingredients, except peanuts, bring to a light boil. Remove from heat and let cool.

Divide among individual bowls. Sprinkle with peanuts.

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Sweet and Sour Sauce with Brown Sugar

(A quick and easy recipe that can be poured over a dish or used as a dipping sauce.)

1/3 cup white vinegar
4 tbsp brown sugar
1 tbsp ketchup
1 tsp soy sauce

Mixture:
2 teaspoons cornstarch mixed with 4 teaspoons water


Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.


Serving Suggestions:

If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.

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Oyster Sauce

(Oyster sauce is found in many Cantonese stir-fry dishes. Refrigerated, this sauce will keep for several months)

Yield: about 4 cups

2 cups of fresh oyster meat
3 cups of water
1 cup of bottled clam juice
1 teaspoon of salt
1 clove garlic
1 green onion, white portion only
1 slice of fresh ginger, 1/8-inch thick
1/4 cup of soy sauce
1 teaspoon granulated sugar
2 teaspoons cornstarch
3 tablespoons water


Prepare meat and vegetables: Wash and drain the oyster meat, and peel and crush the ginger.

In a saucepan, bring the oyster meat, water, clam juice, salt, garlic, green onion and ginger to a boil on medium-high heat. Adjust the heat, cover, and simmer for 30 minutes.

Mix together the soy sauce, sugar, cornstarch, and 3 tablespoons of water.

After 30 minutes, remove the lid from the saucepan and gradually add the cornstarch/sugar/soy mixture, stirring as you do so. Simmer for about another 10 minutes, stirring periodically.

Set a strainer (sieve) over a large bowl and pour the oyster mixture through it, keeping the liquid and getting rid of the solids (this includes the cooked oysters).

Refrigerate in a tightly sealed jar.

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Chinese BBQ Sauce

½ cup tomato sauce
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp molasses
1 tbsp sugar
1 tsp ground ginger
2 clove garlic -- , minced

Combine all ingredients and heat until smooth and bubbly.

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Hot & Spicy Wontons

8 ounces ground beef
6 ounces ground pork
1 onion, finely chopped
red pepper flakes, to taste
8 ounces shredded Cheddar cheese
1 package of wonton wrappers


Sauté meats and onion in small amount of vegetable oil. Add red pepper flakes and grind the mixture coarsely in a food processor. Add shredded cheese and when cook, fill the wonton wrappers.

Heat oil and deep fry wontons in small batches until golden brown and crisp. Drain on paper towels and serve with plum sauce for dipping.


To Fill:

Place a scant teaspoon of filling in center of each wrapper. Fold up one corner and roll and fold in the outside corners to incase the filling. Continue rolling until you have a compact mini-cigar shape. Brush the edges of the wrappers with water to seal, making sure there are no openings for oil to get in.


**NOTE: You can also omit the cheese and red pepper flakes in the filling, and serve fried wontons with a honey garlic sauce.

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Lo Mein

2 tbsp. (2 turns around the pan in a slow drizzle) vegetable or wok oil
1 c. (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into match stick size pieces
1/2 lb. assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
4 scallions, thinly sliced on a diagonal
2 c. (about 4 handfuls) fresh bean spouts
2 inch fresh ginger root, minced or grated with hand grater
4 cloves garlic, minced
1 lb. lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 c. aged tamari soy sauce
1 tbsp. toasted sesame oil, several drops


Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir-fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.

Add the cooked noodles and toss to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil. YIELD: 4 servings

Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.

Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.

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Chicken Chow Mein

1 piece boneless, skinless chicken breast, cut into slivers across grain
dash pepper
2 tbsp light soy sauce
1/4 tsp sugar
1/2 pound fresh bean sprouts
1 medium onion, shredded
1/2 cup mushrooms, cut into sections
1 celery stalk, cut diagonallyy into bite-size pieces
1 small green pepper, slivered
1/2 tsp salt
1 tbsp tapioca starch
1 tsp cooking wine
3 slices ginger
1 pkg crisp noodles

Heat up crisp noodles in oven at 350 for 15 to 20 minutes.

Marinate chicken with pepper, 1 tbsp soy sauce, sugar and wine. Use bowl to prepare sauce with tapioca starch, 1/2 cup water and 1 tbsp soy sauce.

Use 3 tbsp of oil in hot wok, brown ginger, onion and then chicken.

Add vegetables, 1/4 cup water. Stir mix and cover with a lid. Cook with high heat for 3 minutes. Then pour sauce in to boil, and put on top of noodles.


Cantonese Style

1/2 pound egg noodles, and same vegetables and meat as above.

If dried egg noodles are used, first put in boiling water for 3 minutes until noodles are soft. Then remove with sieve and rinse under running cold water for 1 minute. Let drain and dry for 1 hour.

Proceed as above.

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Won Ton in Soup

An oriental way to serve Won Ton in broth by itself or with steamed noodles or cooked meats.

2 cubes chicken soup stock in 6 cups of boiling water
light soy sauce and salt, to taste
2 green onions, chopped fine
Won Ton wrappers, about 6-8 for each person


Prepare soup broth and put in light soy sauce and salt to taste. Keep boiling in saucepan or pot.

Use a wok to boil up 8 cups of water. Put in Won Ton, cover with a lid and cook with high heat for 3 minutes.

Use a small sieve to take cooked Won Ton out of water and put in serving bowl.

Sprinkle with chopped green onions, add chicken broth and serve hot.

If steamed noodles are used, soften noodles in boiling water first. Then put in bottom of serving bowl, before Won Ton and broth are added.

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Egg Drop Soup

6 cups chicken stock
1/2 cup thinly sliced green onions
1/4 cup chiffonade spinach leaves (roll up leaves and cut in thin strips)
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
1 tsp. soy sauce
Pinch finely ground white pepper
2 large eggs, lightly beaten


In a medium saucepan, bring the stock to a simmer. Add 6 tbsp. of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes.

Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from heat. Ladle into bowls, garnish with the remaining 2 tbsp. of green onions, and serve immediately.

YIELD: 4 – 6 servings

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Honey Garlic Spareribs

3 lbs pork spareribs, cut into 2-inch pieces
2-3 cloves garlic, crushed
2 tsp salt
1 (10 oz) can consommé
2 tbsp sugar
1/2 cup honey
1/4 cup soy sauce


Place ribs in large bowl.

Mix together garlic, salt, consommé, sugar, honey and soy sauce. Pour over spareribs and marinate several hours or overnight in refrigerator. Turn several times so that marinade covers the meat.

Bake at 400 F degrees for 30 minutes. Reduce heat to 325 F and cook for 1 hour. Baste frequently.

Serve with rice. Makes 6 servings.

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Peppery Chicken Stir Fry

Serves 4. * 285 calories per serving


2 tbsp soy sauce
2 tbsp dry sherry
1 lb boneless chicken breasts, cut in strips
2 tbsp vegetable oil
6 green onions, thinly sliced
2 garlic cloves, crushed
1 tbsp chopped fresh ginger root
2 green or red sweet peppers, sliced
1-1/2 cups snow peas
1 tsp cornstarch
1/2 cup chicken stock or water
1/4 to 1/2 tsp dried red pepper flakes


Combine soy sauce and sherry; pour over chicken; toss to coat. Cover, marinate in fridge for 1 hour.

Heat wok or heavy skillet to medium-high heat. Add half of oil, then chicken and marinade; stir-fry 4 minutes or until chicken is opaque. Remove and set aside.

Add remaining oil to wok; add onions, garlic and ginger root; stir fry 2 minutes.

Add vegetables; stir fry 2 minutes.

Mix cornstarch, stock and pepper flakes.

Return chicken to wok; add stock mixture; bring to a boil.

Simmer until sauce thickens, about 1 or 2 minutes.

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Glazed Spareribs

This is an interesting dish which can be prepared ahead of time and recommended as hors d'oeuvres. The spareribs are well marinated with delicious spices which produce an exotic taste and colour.


2 lbs spareribs, cut into 1-rib pieces
1 tbsp sugar
1 tbsp M.S.G. (optional)
1 tbsp Chinese cooking wine or dry sherry
1 medium egg, beaten with a dash of salt
3 tbsp flour
2 tbsp light soy sauce
2 tbsp Hoi Sin sauce
2 tbsp ginger, minced
1/2 tsp baking soda
1 tbsp garlic, minced

1/4 cup onion, minced
2 tbsp ketchup
1 tsp sesame oil
1 tsp HP sauce
1 tbsp cornstarch
1/2 cup water
1/2 tsp sugar


Marinate spareribs in M.S.G. (if using), sugar, wine, egg, flour, light soy sauce, Hoi Sin sauce, ginger, soda, and garlic for 2 hours.

Deep fry spareribs in hot oil until well browned.

Brown onion in a wok and then pour the mixture of ketchup, HP sauce, sesame oil, 1 tbsp of cornstarch, 1/2 cup water and 1/2 tsp sugar. Stir and bring to a boil. Add ribs to mixture, serve hot.

[Ohiojude]

Bman, here is a really good recipe, I wasn't sure what PM meant so I am just gonna post this.

j

Chinese Recipe : Chinese Chicken Salad with Chow Mein Noodles


Ingredients:

3 c. cooked chicken, cut up into bite size pieces
1/3 c. salad oil
3 tbsp. lemon juice
2 tbsp. vinegar
1 tbsp. granulated sugar
1 tsp. soy sauce
1/2 tsp. ginger
1 head lettuce. chop into bite size pieces
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and sliced
3/4 c. chow mein noodles
Directions:

Combine cooked chicken, oil, lemon juice, vinegar, sugar, soy sauce and ginger. Marinate 1 to 2 hours.
Toss lettuce, mandarin oranges, water chestnuts, chow mein noodle and sesame seeds with dressing.

[b-man]

Hi there Ohiojude....thanks for the post....PM means personal/private message. If you look at the very bottom of a post by a member, you should see a button with "pm" on it. Simply click on the button, and you'll be taken to a screen where you can type your personal message, and then just hit the send button! That's it...in a nutshell. When you receive a PM, a message is sent to your email address indicating a personal message has been received, or if your on this site, in the upper right area of the page, you'll see either, no new messages, or you have X number messages (where X is the total number of messages.) click on the message link and your into your own PM inbox. Regards,

Aline & B-man

Originally Posted by Ohiojude

Bman, here is a really good recipe, I wasn't sure what PM meant so I am just gonna post this.

j

Chinese Recipe : Chinese Chicken Salad with Chow Mein Noodles ....

[b-man]

Soy Sauce Chicken With Shiitake Mushrooms


I prefer to cook the chicken in a large saucepan with olive oil, but you can of course cook the chicken in a wok, using vegetable or peanut oil.

Serves 4


INGREDIENTS:

Marinade:
1/3 cup soy sauce
3 tablespoons dark soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons Chinese rice wine or dry sherry
1 1/2 green onions, washed and finely chopped
3 slices ginger
2 crushed cloves garlic

Other:
4 chicken thighs, skin removed
6 dried shiitake mushrooms
2 tablespoons olive oil or other vegetable oil
Extra salt, and freshly ground black or white pepper, to taste

Mix together the marinade ingredients. Make 2 or 3 diagonal cuts on each side of the chicken thighs. Place the thighs in a large resealable plastic bag and add the marinade. (Use 2 bags and split the marinade in half if necessary). Marinate the chicken in the refrigerator for 4 hours or longer, moving the bag occasionally to make sure all the thighs are coated in the marinade.

Soften the dried shiitake mushrooms by soaking in hot water for about 30 minutes. Squeeze out any excess water. Cut off the stems and cut the caps in half..

In a large saucepan, heat the olive oil over medium heat. Add the chicken thighs and brown for 2 to 3 minutes. Add the onion and saute until softened (about 5 minutes).

Add the chicken and the marinade and the dried mushrooms. Season with salt and freshly ground black or white pepper if desired. Bring the marinade to a boil, then turn down the heat and simmer, uncovered, for 20 minutes, or until the chicken is cooked through. Cook for a few more minutes. Serve soy sauce chicken hot over steamed rice.

B-man

[b-man]

Spring Beef on Egg Noodles


INGREDIENTS:

3/4 pound or 375 grams Rump Steak
1 bunch spring onions (green onions)
1/4 red, 1/4 yellow and 1/4 green bell pepper
3 tablespoons dry sherry
3 tablespoons dark soy sauce
2 tablespoons sesame seeds
1 tablespoon olive oil (not the virgin or extra-virgin varieties) , or as needed
500 grams (or 1 pound) fresh egg noodles or pasta


Cut the beef into thin strips, removing as much fat as possible during cutting.

Wash, drain and chop the spring onions. Slice the peppers. In a small bowl, combine the sherry and dark soy sauce and set aside.

Heat the olive oil in a wok over medium-high heat. Add the beef and brown until it is nearly cooked through (4 minutes maximum).

Add the spring onions and pepper into the pan. Stir-fry for 1 minute. Add the sherry and soy sauce mixture and cook 2 minutes until the sauce has darkened.

Remove the wok from the heat and add the sesame seeds. Let the food stand in the wok while you are cooking the noodles.

Cook the noodles in 1 teaspoon of oil in a separate wok or non-stick pan for 2 minutes.

Serve & enjoy!

B-man

[b-man]

Easy Oyster Sauce Chicken


An easy dish for busy weeknights.

Serves 4


INGREDIENTS:

4 chicken thighs
1/4 teaspoon salt
1/4 teaspoon black pepper, or to taste
1/2 yellow onion
2 cloves garlic
1 1/2 red bell peppers
1/2 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon dark soy sauce or tamari
1 tablespoon Chinese rice wine, dry white wine, or dry sherry
1 teaspoon brown sugar
2 teaspoons olive oil


Rinse the chicken thighs and pat dry. Cut in half. Rub the salt and pepper over the thighs.

Peel and chop the onion. Peel and finely chop the garlic. Cut the red bell pepper in half, remove the seeds, and cut into 1-inch squares.

In a small bowl, combine the chicken broth, oyster sauce, soy sauce, wine and brown sugar. Set aside.

In a non-stick frying pan, heat the olive oil over medium heat. Add the chicken thighs and brown on both sides. Remove the chicken thighs from the pan and drain on paper towels. Do not clean out the pan.

Add the onion and garlic into the pan, and cook until the onion is softened (about 5 minutes). Add the red pepper into the pan. Cook briefly, then add the sauce.

Bring the sauce to a boil, then add the chicken thighs back into the pan. Reduce the heat, cover, and simmer the chicken until the juices in the thickest part of the thigh are clear when pierced with a fork (about 15 minutes). Stir the chicken occasionally while cooking. Serve hot over rice.

B-man

[b-man]

Sweet and Sour Pork, Cantonese Style

In this recipe sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.

Serves 4 to 6


INGREDIENTS:

3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch

Sauce:

1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:

1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed

Other:

1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed


Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375 degrees Fahrenheit.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.

B-man

[b-man]

Easy Orange Chicken Stir-fry

Made with chile paste and orange juice, this recipe for Orange Chicken is great for busy weeknights.

INGREDIENTS:

4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch

Sauce:

1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed


Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.

Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.

Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

Note* If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.

B-man

[b-man]

Chicken Fried Rice

Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.

Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.

INGREDIENTS:

4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced

Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed


Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

B-man

[b-man]

Twenty Tips for Cooking Chinese Food

Basic Cooking tips for anyone who wants to learn more about cooking Chinese food

Try to vary the meat and vegetables in a dish, so that there is an interesting variety of flavors, textures, and colors. Prepare everything before you start cooking: meat, vegetables, and sauces.

Wash green, leafy vegetables ahead of time. This gives them more time to drain so they will not be too wet when you stir-fry.

While it's nice to own one, you don't need a cleaver to cook Chinese food.

Place all the cut vegetables on a tray or cooking sheet. That way, you won't forget anything. Just be careful not to mix them up, as cooking times will vary among vegetables.

Drain tofu before using, as this allows it to absorb the other flavors in the dish.

Marinate fresh meat.

Always cut beef across the grain.

Cut the meat into uniform pieces so that it will cook more evenly. If you're not using a recipe, a general rule is to cut everything into bite-sized pieces.

When adding oil for stir-frying, drizzle the oil down the sides of the wok.

When deep-frying, to tell if the oil is hot enough, simply stick a chopstick in the wok. When the oil sizzles all around it, you can begin adding the food.

Don't use dark soy sauce unless the recipe specifically calls for it. When a recipe simply says to add soy or soya sauce, use light soy sauce or one of the Japanese brands such as Kikkoman.

If preparing stir-fried meat and vegetables, stir-fry the meat first and set it aside. Usually you will return it to the wok with a sauce during the final stages of cooking.

When stir-frying vegetables, cook the toughest and thickest vegetables for a longer period than the softer, leafy vegetables. Vegetables such as broccoli, carrots, and cabbage need to be cooked longer than bok choy, which in turn is cooked longer than snow peas or bean sprouts.

If you are uncertain in what order to cook vegetables, simply stir-fry them separately. Never overcook.

Once you've gained a bit of experience and can "guestimate" amounts such as one teaspoon or two tablespoons, try storing sauces in plastic containers similar to the syrup dispensers used in restaurants. This cuts down on the amount of washing up after each meal. Just be sure to label each of the containers!

Always use fresh ginger, not powdered.

If desired, use sugar as a substitute for MSG (Monosodium Glutamate).

The formula for mixing cornstarch and water is 1 to 2 or 1 to 4: for example, 1 tablespoon of cornstarch with 2 tablespoons of water

Taste the dish and adjust the seasonings as desired.

Finally, "the two most important things about Chinese cooking are a hot stove and a sharp knife."

B-man

[b-man]

Stir-Fry Tips



1. Make sure you have all the ingredients you need ahead of time.

2. Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying.

3. For even cooking, cut all the ingredients the same size.

4. If not following a recipe, cut all the ingredients into bite-sized pieces.

5. Heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan - it can damage the coating.)

6. Add the oil (up to 2 to 3 tablespoons depending on the dish; peanut, canola or other vegetable oils are good) drizzling it so that it coats both the sides and the bottom of the wok. The oil heats faster this way.

7. Before adding other ingredients, season the oil by cooking a few pieces of garlic and ginger. (Note: you may want to reduce the heat at this point to keep them from burning).

8. If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors.

9. Meat is normally stir-fried on high heat to seal in the juices (individual recipes can differ).

10. Never add more than a cup of meat at a time to the wok. Lay the meat out flat to cook.

11. Remove the meat from the wok when it changes color - for example the redness in the beef is gone. At this point the meat is approximately 80 percent cooked.

12. Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time. Denser vegetables such as broccoli, carrots and eggplant require more cooking time than green leafy vegetables such as bok choy.

13. If you're uncertain about the order in which to stir-fry vegetables, the simplest solution is to stir-fry them separately, one at a time.

14. If possible, wash the vegetables ahead of time to ensure that they have drained and are not too wet.

15. Alternately, if the vegetables are too dry, try adding a few drops of water while stir-frying.

16. When stir-frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir-frying vegetables, begin moving them immediately.

17. When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.

18. Once the dish is completed, taste and adjust seasonings as desired.

19. Serve the stir-fried dish immediately.

20. Finally, a few words about cooking temperatures. Some recipes give instructions on whether to cook a dish at high, medium-high, or medium heat, but others don't. In Chinese Home Cooking, Helen Chen suggests starting to cook at medium-high heat and then adjusting the temperature up or down as needed on your model of stove. Another option is to have a second burner set on medium heat that you can quickly move the wok to if you feel the food is cooking too fast.


B-man

[b-man]

Egg Roll Recipe

Egg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.)

INGREDIENTS:

1 package egg roll wrappers (4 1/2" by 5 1/2")
Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch

Gravy:

4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying


Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

Serve with Sweet and Sour Dipping Sauce.

B-man

[b-man]

Sweet and Sour Sauce

A quick and easy recipe that can be poured over a dish or used as a dipping sauce.

Yields about 1/2 cup

INGREDIENTS:

1/3 cup white or rice vinegar
4 TB brown sugar
1 TB ketchup
1 tsp soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

B-man

[b-man]

Kung Pao Chicken

A spicy Szechuan dish made with diced chicken, peanuts and chili peppers. It is named after a Kung Pao or court official. For a lighter version, try Kung Pao Stir-fry.

Serves 4 to 6

INGREDIENTS:

2 boneless chicken breasts, about 6 ounces each

Marinade:

1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch

Sauce:

1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch

Other:

6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying

Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.

B-man