3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Directions
1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy
sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar
dissolves. Refrigerate until needed.
2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in
egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces. Divide chicken into
small quantities and deep-fry at 350 degrees until crispy. Drain on paper
towels.
3) Place a small amount of oil in wok and heat until wok is hot. Add onions
and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in
sauce and cook until sauce thickens.
Golden Meat-Filled Coins
by Martin Yan
Talk about a quick way to make some dough! Round, golden and full of flavor,
these pan-fried dumplings with a rich meat filling symbolize wholeness and
good fortune.
Ingredients
2-1/4 cups all-purpose flour
1/2 cup boiling water
1/3 cup cold water
Filling
1/2 pound lean ground chicken, beef, or pork
3 tablespoons chopped green onions
1 tablespoon minced ginger
1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon oyster flavored sauce
2 teaspoons sesame oil
1/2 teaspoon sugar
1/4 teaspoon white pepper
4 tablespoons cooking oil
Directions
1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork.
Gradually stir in cold water, mixing until dough holds together. On a lightly
floured board, knead dough until smooth and satiny, about 5 minutes. Cover
and let rest for 30 minutes.
2. Combine filling ingredients in a bowl; mix well.
3. On a lightly floured board, roll dough into a cylinder, then cut into 18
portions. To make each coin, roll a portion of dough into a 3-1/2-inch circle
about 1/2-inch thick; keep remaining dough covered to prevent drying.
4. Place a rounded tablespoon of filling in center of dough. Gather edges of
dough around filling; pinch to seal. Roll filled dough into a ball; flatten with the
palm of your hand until 1/2-inch thick.
5. Place a wide frying pan over medium heat until hot. Add 2 tablespoons oil,
swirling to coat sides. Add coins, half at a time, and cook until golden brown on
both sides, 3 to 4 minutes on each side.
Makes 18
Lion's Head
by Martin Yan
These large meatballs are supposed to resemble the head of a lion, especially
when served with cabbage leaves draped over them as a "mane." They are often
served on special occasions to symbolize happiness.
Makes 4 servings
Ingredients
Meatballs
2 tablespoons dried shrimp
1 pound lean ground pork
1/4 cup water chestnuts, coarsely chopped
1 green onion (including top), thinly sliced
1 egg, lightly beaten
1-1/2 tablespoons cornstarch
1-1/2 tablespoons soy sauce
1 tablespoon Shao Hsing wine or dry sherry
1/2 teaspoon sugar
vegetable oil for deep frying
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1-1/2 cups chicken broth
1 teaspoon sugar
1/2 teaspoon salt
pinch of white pepper
8 large Chinese (napa) cabbage leaves
1/2 teaspoon sesame oil
Directions
Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and
combine with remaining meatball ingredients. Set aside for 30 minutes. Shape
into 4 large meatballs, each approximately 2-1/2 inches in diameter.
Cooking
Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat,
bring oil to 350 degrees F. Add meatballs and cook for 3 minutes or until golden
brown. Lift out and drain on paper towels. Remove all but 2 tablespoons oil from
wok and set wok over high heat until hot. Add ginger and garlic and cook,
stirring, until fragrant, about 5 seconds. Add meatballs, broth, sugar, salt and
pepper and bring to a boil. Cover and simmer over medium-low heat for 20
minutes. Place cabbage leaves over meatballs. Cover and simmer for 15 minutes
longer. Sprinkle with sesame oil before serving.
Tip: If a thicker sauce is desired, transfer cabbage and meatballs to a platter
with a slotted spoon. Add 3 tablespoons cornstarch mixed with 1/3 cup water to
sauce, and cook, stirring, until sauce boils and thickens.
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