Читать книгу Mrs. Ma's Chinese Cookbook - Nancy Chin - Страница 8
ОглавлениеCHICKEN DUCK AND OTHER POULTRY
Empress Chicken
Velvet Chicken and Sweet Corn
Steamed Chicken in Yünnan Pot
Chicken Fu Yung
Steamed Chicken with Pineapple
Spring Chicken with Red and Green Peppers
Rice-stuffed Chicken
Chicken in Wine
Smoked Chicken
Stewed Chestnut Chicken
Fried Chicken
Fried Chicken with Brown Sauce
Fried Chicken with Green Peppers
Fried Chicken Fillet with Peanuts
Fried Chicken with Walnuts
Fried Chicken, Peking Style
Fried Chicken, Paper-wrapped
Jellied Chicken
Cold Chicken with Brown Sauce
Cold Chicken Liver and Giblets
Sliced Cold Chicken
Crisp Roasted Duck
Minced Pigeon
Fried Pigeon
Roast Stuffed Turkey
INGREDIENTS, COMMON AND EXOTIC
Since the ingredients called for in this book are those commonly used in the Orient, they differ occasionally from those known in the West. Almost all of them, however, can be obtained without difficulty, and the more exotic-sounding items are available at Chinese and Japanese food stores and restaurants. (See pages 15 & 16.)
Empress Chicken
Ingredients:
6 wings and 6 legs of spring chicken (about 2 1/2 lbs.)
1 small bamboo shoot, cut into small slices
1 stalk Leek
4 slices ginger
6 tbsps. oil
2 tbsps. wine
8 tbsps. soy sauce
2 cups broth or water
1 tbsp. sugar
3 tbsps. green peas
Dash monosodium glutamate
Method: 1. Wash chicken in warm water. 2. Cut bamboo shoot into small slices and leek into 1/2-inch pieces. 3. Heat oil in pan and fry leek and ginger for a few minutes. Then add chicken and bamboo and continue to fry. 4. When chicken changes color, add wine and soy sauce. 5. Add sufficient broth or water to cover chicken and cook for 20 minutes. 6. Add sugar and turn fire to low flame. Simmer for 1 hour. 7. Add green peas toward end of simmering period. Then add monosodium glutamate and serve hot.
Note: This dish may be cooked beforehand and reheated before serving. To use leftover portion, simply steam it.
Velvet Chicken and Sweet Corn
Ingredients:
1/4 lb. minced chicken fillet
1 tbsp. wine
1 tsp. salt
2 egg whites, lightly beaten
2 cups chicken broth, with 1/2 tsp. salt added
1 can cream-style sweet corn
1 tbsp. cornstarch, mixed with
3 tbsps. water
1/2 tsp. monosodium glutamate
1 tbsp. chopped ham
Method: 1. Mince chicken fillet and mix well with wine, salt, and beaten egg whites. 2. Bring chicken broth to boil, add sweet corn and chicken mixture, and bring to boil again. 3. Add cornstarch and water mixture, stirring constantly for 3 minutes. 4. Add monosodium glutamate, pour soup into deep serving bowl, garnish with chopped ham, and serve hot.
Steamed Chicken in Yünnan Pot
Ingredients:
1 spring chicken, disjointed
2 tbsps. wine
1 stalk leek, cut into small pieces
3 slices ginger
2 tsps. salt
1/2 cup water
Method: This dish requires the use of a Yünnan pot, as shown in the illustration. The pot, which has a central chimney, is placed over a pan of boiling water and covered with a lid, so that the steam rises through the chimney to cook the contents and to produce a soup that is the utmost in deliciousness and nutritional value.
1. Disjoint cleaned chicken and place pieces in Yünnan pot around central chimney. 2. Add all other ingredients, cover with lid, and place pot on top of pan containing sufficient water for at least one hour of boiling. 3. Allow chicken to steam for one hour or until tender. Remove Yünnan pot and serve chicken with soup produced by steaming.
Chicken Fu Yung
Ingredients:
1/4 lb. chicken breast, ground or chopped
3 tbsps. water
1 tsp. wine
1/2 tsp. salt
1 tbsp. cornstarch
6 egg whites
10 tbsps. oil
2 tbsps. oil (preferably from chicken fat)
Sauce:
8 small slices bamboo shoot
8 snow peas
1 cup chicken broth
1 tsp. salt
1 tbsp. cornstarch
1/4 tsp. monosodium glutamate
3 tbsps. water
Method: 1. Add 3 tbsps. water to ground chicken breast a few drops at a time and mix well. If ground chicken is not used, chop breast meat very fine, adding a few drops of water at a time while chopping. 2. Add wine, salt, and cornstarch. Mix thoroughly. 3. Beat egg whites until stiff and gradually fold into chicken mixture. (Save yolks for use in a dish that calls for egg yolks only.) 4. Heat 10 tbsps. oil in pan and add chicken mixture. Remove from fire immediately and stir briskly. Replace on fire and cook until firm but not browned. 5. Heat 2 tbsps. oil from chicken fat (or ordinary oil) and saute bamboo shoot and snow peas. Add 1 cup chicken broth and bring to boil. 6. Mix 1 tsp. salt, 1 tbsp. cornstarch, 1/4 tsp. monosodium glutamate, and 3 tbsps. water. Stir this mixture into sauce. 7. Place chicken mixture in dish, cover with sauce, and serve hot.
Steamed Chicken with Pineapple
Ingredients:
1 spring chicken
Oil for deep-frying
1 stalk leek, cut into small sections
5 slices ginger
1 tbsp. wine
3 tbsps. soy sauce
1 tsp. salt
1 tbsp. sugar
1 cup canned pineapple chunks
1 tbsp. cornstarch
1/2 cup juice from canned pineapple
1/2 cup juice from steamed chicken
Method: 1. Deep-fry whole chicken to golden brown. (Chicken may be halved before deep-frying.) 2. Place chicken in bowl. Add leek, ginger, wine, soy sauce, salt, and sugar. Steam for 40 minutes or until tender. 3. Remove bones and cut chicken into 2-inch pieces. Place on a serving plate. 4. Heat 1/2 cup juice from pineapple and 1/2 cup juice from steamed chicken, adding pineapple chunks and 1 tbsp. cornstarch. 5. When mixture thickens, cover chicken with it and serve hot.
Spring Chicken with Red and Green Peppers
Ingredients:
A
1 spring chicken, cut into pieces about 2 inches square
1 tbsp. wine
1 tbsp. soy sauce
4 tbsps. cornstarch
5 cups oil for deep-frying
B
5 tbsps. oil
1 clove garlic, crushed
3 slices ginger
3 or 4 red peppers, cut in half
5 green peppers, quartered and seeded
2 tbsps. wine
1 tsp. sugar
4 tbsps. soy sauce
1 tsp. cornstarch, mixed with
1 tbsp. water
Dash monosodium glutamate
Method: 1. Sprinkle chicken first with wine, next with soy sauce, and then with cornstarch from A ingredients. 2. Heat 5 cups oil and deep fry chicken in small amounts until golden brown. Remove chicken to a plate. 3. Heat 5 tbsps. oil; add garlic, ginger, and red peppers. Then add green peppers and fry for 2 minutes. Do not fry green peppers too soft. 4. Add deep-fried chicken, mix well, and continue to fry. Add remaining seasonings from B ingredients. When these boil up, add cornstarch and water mixture. Stir well and serve hot.
Rice-stuffed Chicken
Ingredients:
1 whole chicken (about 2 lbs.)
7 cups water
A
1/4 lb. glutinous rice, soaked in water for 10 minutes and drained thoroughly
4 dried mushrooms, soaked and sliced
2 chicken livers, diced
1 oz. ham, diced
5 arrowhead bulbs or water chestnuts or 1 small bamboo shoot, diced
2 tbsps. soy sauce
1 tsp. sugar
1 pinch black pepper
B
1 tbsp. sugar
3 tbsps. wine
5 tbsps. soy sauce
1 onion, cut into small pieces
C
1 egg
2 tbsps. soy sauce
5 tbsps. flour
Oil for deep-frying
Method: 1. Heat water to boiling point, lower heat, and add whole chicken. Simmer for 10 minutes until skin contracts. 2. Remove chicken from water and stab it all over with a fork to permit easier absorption of liquid. 3. Mix A ingredients thoroughly, stuff chicken with mixture, and use toothpicks (or metal pins) and string to close opening. 4. Replace chicken in water and add seasonings B. 5. Cover with lid and simmer over weak flame for 1 hour until water has almost completely evaporated. 6. Remove chicken from pan and coat completely with mixture of C ingredients. 7. Heat oil and deep-fry chicken to light golden brown.
Note: Steps 1-5 may be done some time in advance. Steps 6 and 7 may be omitted according to taste. In either case, chicken should be served hot.
Chicken in Wine
Ingredients:
1/2 spring chicken (about 1 lb.)
1/2 stalk leek
1 tbsp. salt
1/2 cup wine
1/4 cup soy sauce
Method: 1. Clean chicken, rub with 1 tbsp. salt, place ginger and leek inside, and steam for 30 minutes or until tender. 2. Soak chicken overnight in mixture of wine and soy sauce. 3. Slice chicken and serve cold.
Smoked Chicken
Ingredients:
1 spring chicken
3 tbsps. brown sugar (hung t'ang in Chinese, zarame in Japanese)
2 tsps. salt
1 tsp. ground or rolled black peppercorns
2 tsps. sesame oil
Method: 1. Boil or steam whole chicken for 40 minutes. 2. Rub chicken inside and out with mixture of pepper and salt. 3. Heat 2 tbsps. brown sugar in an old pan. (Sugar will scorch the pan.) 4. Place a wire grill over sugar and set chicken on grill. 5. Cover pan with lid wrapped in paper to keep it clean and to prevent smoke from escaping. 6. Smoke chicken for 10 minutes over low flame. Remove burned sugar, add remaining 1 tbsp. brown sugar, and smoke chicken for another 5 minutes. 7. Remove chicken and rub with sesame oil. 8. Cut into small pieces and serve hot.
Note: Pine needles may be used instead of brown sugar for smoking chicken. Place a piece of aluminum paper in the pan; then put sugar on the paper. It will keep the pan clean.
Stewed Chestnut Chicken
Ingredients:
1 spring chicken, cut into 11/2-inch pieces, including bone
2 slices ginger
1 small leek, cut in small sections
1 lb. chestnuts, boiled, shelled, and halved
1 tsp. salt
6 tbsps. soy sauce
2 tbsps. wine
2 cups water
1 tbsp. sugar
6 tbsps. oil
Method: 1. Heat oil in frying pan and fry ginger and leek. Then add chicken. 2. When chicken changes color, add salt, soy sauce, wine, and water. 3. Cover with lid and simmer for 40 minutes. Add sugar and chestnuts. 4. Simmer for another 15 minutes and serve hot.
Fried Chicken
Ingredients:
1 spring chicken
1 leek, cut into small sections
5 slices ginger
1 tbsp. wine
2 tbsps. soy sauce
3 tbsps. flour
1 egg
1/2 tsp. salt
Several tbsps. chicken broth
Oil for deep-frying
Method: 1. Cut chicken in half and boil or steam with leek, ginger, wine, and soy sauce until tender. Save broth. 2. Bone chicken and let stand until cold. 3. Make a paste with flour, egg, salt, and small amount of broth from boiled chicken. 4. Coat chicken with this paste and deep-fry in oil until light brown and crisp. Serve immediately.
Fried Chicken with Brown Sauce
Ingredients:
3/4 lb. chicken fillet, cut into small cubes
1 tsp. wine
1 tsp. cornstarch
1/2 tsp. salt
3 dried mushrooms, soaked and diced
1 bamboo shoot, cut into small cubes
2 chili peppers, cut into small pieces
Oil for deep-frying
3 tbsps. oil
3 tbsps. chiang (brown sauce)
Method: 1. Dredge chicken with wine, cornstarch, and salt. 2. Heat deep-fry oil and fry chicken for 2 minutes. Remove to a plate. 3. Heat 3 tbsps. oil and fry mushrooms, bamboo shoot, and peppers. 4. Add 3 tbsps. chiang. Then add chicken, stir well, and serve hot.
Fried Chicken with Green Peppers
Ingredients:
1 lb. chicken fillet, cubed
2 tsps. wine
1/2 egg white
1 tsp. cornstarch
9 small green peppers, seeded and cut into small squares
8 tbsps. oil
2 tsps. salt
1/2 tsp. sugar
1/2 tsp. monosodium glutamate
Method: 1. Mix cubed chicken fillet with 1 tsp. wine, 1/2 egg white, and 1 tsp. cornstarch. 2. Heat 5 tbsps. oil and fry chicken until color turns. 3. Remove chicken to a plate and clean frying pan. 4. Heat remaining 3 tbsps. oil and fry green peppers for 3 minutes, stirring well during process. 5. Add fried chicken, salt, sugar, 1 tsp. wine, and monosodium glutamate. 6. Remove from flame and serve hot.
Note: For extra flavor, either diced mushrooms or diced bamboo shoot may be added.
Fried Chicken Fillet with Peanuts
Ingredients:
A
1 lb. chicken fillet, cut into small cubes
1 tsp. cornstarch
1/2 egg white
11/2 tbsps. water
B
1 tbsp. wine
3 tbsps. soy sauce
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. cornstarch, mixed with 1 tsp. water
C
1 clove garlic, cracked
2 slices ginger
4 chili peppers, halved
1 stalk leek, cut into small pieces
8 tbsps. oil
1 cup raw peanuts, skinned (or unsalted roasted peanuts)
Oil for deep-frying
Method: 1. Cube chicken fillet and mix with other A ingredients. 2. Mix B ingredients in separate dish. 3. Heat oil and deep-fry raw peanuts until crisp. Guard against burning. Remove to a plate. (If roasted peanuts are used, do not deep-fry.) 4. Heat 6 tbsps. oil and fry chicken. When meat turns white, remove to a plate. 5. Clean frying pan, heat 2 tbsps. oil, and fry C ingredients for 2 minutes. 6. Add fried chicken and mixture ofB ingredients and continue to fry. 7. Stir in peanuts quickly and serve hot.
Fried Chicken with Walnuts
Ingredients:
1 lb. boneless spring chicken (or chicken fillet), cubed
1 egg white, unbeaten
1 tbsp. cornstarch
2 slices ginger
6 tbsps. oil
2 cups English walnut meats, blanched
Oil for deep-frying
1 tbsp. wine
1 tsp. sugar
3 tbsps. soy sauce
1 tsp. cornstarch, mixed with 1 tbsp. water
Method: 1. Cut chicken into 1/2-inch cubes and mix with unbeaten egg white and 1 tbsp. cornstarch. 2. Blanch walnut meats in boiling water for 15 minutes. Or cover meats with cold water, bring to a boil, boil for 3 minutes, and drain immediately. Skins should be removed in this process to eliminate bitter flavor. 3. Heat oil and deep-fry walnuts to light brown. Since walnuts burn easily, they must be removed from oil as soon as color changes. 4. Heat 6 tbsps. oil, add 2 ginger slices and chicken cubes and fry for a few minutes. 5. When chicken changes color, add wine, sugar, and soy sauce. Fry for a few more minutes; then add cornstarch mixture and fried walnuts. Mix well and serve hot.
Fried Chicken, Peking Style
Ingredients:
1 spring chicken (about 2 lbs.)
3 tbsps. wine
5 tbsps. soy sauce
5 inches leek, chopped
1 tbsp. ginger juice
Oil for deep-frying
Sauce:
3 tbsps. soy sauce
11/2 tbsps. vinegar
1 tbsp. sesame oil
1/2 tbsp. sugar
1/2 stalk leek, chopped
1 tsp. minced ginger
1/2 tsp. minced garlic
Method: 1. Soak chicken in mixture of wine, soy sauce, leek, and ginger for at least one hour. 2. Heat oil and deep-fry chicken. 3. Drain chicken and cut into small pieces about 2 inches long. Arrange these artistically on a plate. 4. Mix sauce ingredients thoroughly and pour sauce over chicken before serving.
Fried Chicken, Paper-wrapped
Ingredients:
1/2 lb. chicken fillet, cut into 60 small pieces
30 slices ginger
30 snow peas
30 small pieces onion or leek
1 tbsp. wine
2 tbsps. soy sauce
3 or 4 oz. chicken fat (or sesame oil or lard)
30 6-inch squares Cut-rite wax paper
Oil for deep-frying
Method: 1. Combine chicken fillet, ginger, and onion with soy sauce and wine. 2. Rub a little sesame oil or lard on center of wax-paper squares, or place small piece of chicken fat on each square. 3. In each square, wrap two pieces chicken fillet, one piece onion, one slice ginger, and one snow pea. Fold paper in envelope style as shown in illustration and tuck in flap to secure. 4. Heat oil and deep-fry wrapped chicken, flap side down, until light brown in color. Remove from oil and serve hot. 5. Break paper wrapping with chopsticks before eating chicken.
Jellied Chicken
Ingredients:
1/2 spring chicken (about 1 lb.)
1 tbsp. wine
1 stalk leek (whole)
4 slices ginger
3 tbsps. soy sauce
1/2 tsp. salt
14 black peppercorns
1 cloue star aniseed
1 tbsp. canned green peas
