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STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM
STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM
Ingredients| 1 large Chicken breast 8 Dried Nami black mushrooms 2 Green onions 8 Water chestnuts 1 Chinese sausage (opt) -----MARINADE----- 2 tablespoons Dry sherry 1 tablespoon Cornstarch 2 Slices ginger root/minced 1 teaspoon Sesame oil 2 tablespoons Thin soy sauce 2 Cloves garlic -- minced 1/2 teaspoon Sugar |
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Preparation: Soak dried mushrooms in hot water for 1/2 hour or until
soft.
Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick,
quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade
ingredients to chicken; marinate for at least 30 minutes. Slice water
chestnuts in thin circles. Cut green onions on bias into 1" sections.
There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage
available in Chinese markets: duck liver & sweet pork meat. Either will do
for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not
used with sausage.
Steaming: Mix sliced mushrooms & water chestnuts with chicken. If
desired, add sausage. Steam for 20 minutes. If using deep bowl, stir
chicken after 10 minutes to make certain bottom pieces get cooked. Just
before serving, add green onions. Serve immediately, since cornstarch will
become gummy if dish is allowed to cool.
HINT: If using metal steamer, stretch dish towel under steamer cover, to
prevent build-up of condensed steam in dish.
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Sweet and Sour Pork
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Batter: Beat 1 egg with 2/3 C milk, 1 C sifted flour, 2 tsp baking powder, 1/2 tsp salt Cut pork in 1 inch cubes and simmer in water and soy sauce; add sugar and cook 15 minutes. Drain. Remove seeds from tomatoes. Combine veggies and cook a few minutes in butter, Add pineapple a (Upload by user)
SZECHUAN CASHEW CHICKEN
SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 3/4 inch lengths. Mix cornstarch, water and soy, set aside.
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SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 3/4 inch lengths. Mix cornstarch, water and soy, set aside.
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Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag ocassionally to distribute (Upload by user)
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Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from b (Upload by user)
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Combine first 6 ingredients in bowl. Add chicken to marinade and stir. Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half of marinade in Wok over medium-high heat. Add chicken and stir-fry 4 minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add (Upload by user)
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Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. A tablesp (Upload by user)
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