Читать книгу Mini Northern Chinese Favorites - Reid - Страница 6
ОглавлениеShredded Chicken with Garlic Vinegar Dressing
A very tasty way of serving chicken—and it’s very easy to prepare. The recipe here comes from the home kitchen of a Shantung family in Taiwan.
4 cups (1 liter) water
3 boneless chicken breasts, skin removed
50 g (1 cup) coarsely chopped coriander leaves
5 cloves garlic, thinly sliced
½ head iceberg lettuce, finely shredded
Sauce
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon salt
2 tablespoons sesame oil
3 teaspoons yellow mustard
2 teaspoons soy sauce
1 Bring the water to a boil in a pot. Add the chicken breasts, cover with a lid, lower the heat and simmer for 8 minutes. Turn off the heat and let the chicken poach in the hot water for 12 more minutes. Remove the chicken and set aside to drain in a colander.
2 Place the Sauce ingredients in a bowl and mix well.
3 Finely shred the cooled chicken breasts and place in a large bowl. Add the chopped coriander leaves and sliced garlic and toss. Then add the Sauce and toss again until the chicken is well coated.
4 Arrange the shredded lettuce on a platter and place the shredded chicken on top.
Serves 3–4
Preparation time: 20 mins
Cooking time: 30 mins
Crispy Sweet Walnuts with Sesame Seeds
Walnuts are a popular ingredient for sweet dishes in northern China, both for their great flavor as well as for their nutritional value. They have a relaxing effect on the nervous system and are often eaten to improve sleep. The recipe below is a traditional northern Chinese favorite dessert and can also be served as an appetizer or bar snack.
150 g (1½ cups) shelled walnuts
1 cup (250 ml) water
3 tablespoons sugar
4 tablespoons honey
Oil, for deep-frying
40 g (⅓ cup) toasted sesame seeds
1 Place the walnuts in a small saucepan, cover with the water, bring to a boil and simmer for 1 minute. Remove the walnuts with a slotted spoon, reserving the water. When cooled, peel off the brown skins.
2 Return the peeled walnuts to the pan, add the sugar and honey, bring to a boil, then reduce the heat and simmer for 10 more minutes. Remove the walnuts with a slotted spoon and set aside in a colander to drain and cool.
3 Heat the oil in a wok until medium-hot, add the walnuts and deep-fry them until golden brown, 6–8 minutes. Remove and drain on paper towels.
4 When the walnuts are cool, place them on a serving plate, sprinkle with the toasted sesame seeds and serve.
Makes 1½ cups
Preparation time: 10 mins
Cooking time: 20 mins
Soft Tofu with Preserved Eggs
The piquant flavor of preserved eggs enlivens the bland taste of the tofu. Very popular in northern China as an appetizer, the recipe here is the traditional way of preparation, complete with sesame oil, spring onion and garlic flavors.
1 cake soft tofu (about 300 g/10 oz)
2 preserved eggs, peeled
1 spring onion, finely chopped
Fresh coriander leaves
Sauce
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
2 teaspoons soy sauce
1 tablespoon sesame oil
1 Slice the tofu into thin slices and place them on a plate or shallow bowl. Cut each egg into eight sections and arrange on top and around the tofu.
2 Mix together all the Sauce ingredients. Pour it onto the egg and tofu. Sprinkle the spring onions and coriander leaves on top and serve.
For a pungent flavor, add 1 finely chopped red finger-length chili to the Sauce.
Serves 4
Preparation time: 10 mins
Pressed Tofu with Spicy Sauce
Pressed tofu is frequently used in northern Chinese cuisine. In this recipe it is combined with a spicy sauce to make the tofu more appetizing.
6 squares pressed tofu (taukwa)
1 spring onion, thinly sliced
1 red finger-length chili, deseeded, finely sliced
3 cloves garlic, chopped
1 teaspoon salt
1 teaspoon sugar
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 tablespoon sesame oil
1 Blanch the pressed tofu in a pot of boiling water for 5 minutes, then remove and drain. When cool, cut each square in half horizontally to form two thin squares, then slice into thin strips.
2 Place the tofu strips in a bowl with the thinly sliced spring onion, sliced red chili and chopped garlic. Toss to mix well, then add the seasonings and toss well to blend all flavors. Set aside to marinate for 15 minutes. Transfer to a serving platter and serve.
The spring onion may be replaced with finely sliced green bell peppers, leeks or coriander leaves and any of these may be added along with the spring onion.
Serves 6–8
Preparation time: 20 mins
Marinated Cilantro with Peanuts
Coriander leaves (also known as cilantro) is usually used as a garnish or seasoning but becomes the primary ingredient in this unusual appetizer.
500 g (1 lb) coriander leaves (cilantro), roots and tough lower stalks removed, washed
75 g (½ cup) roasted peanuts, chopped
Sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon salt
2 cloves garlic, smashed and finely minced
1 Bring a pot of water to a boil and poach the coriander leaves for 1½ minutes. Quickly remove with a slotted spoon and drain in a colander. When cool, squeeze out as much of the liquid as possible. Chop coarsely and place into a bowl with the chopped peanuts.
2 Mix all the Sauce ingredients together and pour over the chopped coriander leaves. Mix well. Set aside to marinate for 20 minutes or place in the refrigerator to chill until ready to serve.
Chopped red chili may be added to the Sauce for an additional pungent flavor.
Serves 4–6
Preparation time: 10 mins
Cooking time: 20 mins
Cucumber Salad with Garlic Sauce
This recipe works well with small slender Japanese or English hothouse cucumbers.
4 Japanese or 2 English hothouse cucumbers
6 cloves garlic, smashed (not chopped) with flat edge of knife
2 teaspoons salt
3 teaspoons sugar
1 tablespoon rice vinegar
2 tablespoons sesame oil
1 Cut the ends off the cucumbers, smash them on a board with the flat side of a cleaver and slice them into 3-cm (1¼-in) chunks. Place in a bowl with the smashed garlic.
2 Add the seasonings and toss well to mix the flavors. Set aside to marinate for 25–30 minutes, then serve or keep chilled in the refrigerator until ready to serve.
