B                <<< EISNER::DUA0:[NOTES$LIBRARY]WHO_AM_I.NOTE;1 >>>D             -< Please use your full name in note .0 of your topic >-P ================================================================================P Note 398.22                          RECIPES                            22 of 22P EISNER::IVLER "J.M. Ivler"                          500 lines  27-MAR-1990 21:49@                  -< Lots of Chinese Recipies (Very long :-) ) >-P --------------------------------------------------------------------------------  B This note is a bit long, it contains recipies that were used by myL father when he taught a class in Chinese cooking at a local school (local in Conn.) about three years ago.        > None of these recipies come from books. According to him, theyB were all modified by him from what he learned in books and what heB picked up in New Yorks Chinatown (you have to understand that thisA is the man who has a resturant wok stove installed in his kitchen B :-) ) So, with all that said and done, below starts a long text of$ about 15-20 recipies. Wok and enjoy.  	       jmi 
                 Boiled Rice  ------------   1 1/2 cups of long grain rice " 3 cups of water (or chicken stock) 1/2 tsp of salt (optional)- 1/2 piece of crumbled cooked bacon (optional)   L Standard method: Bring water to boil in saucepan. Add rice, stir once. When P water has boiled out (holes in top of rice) reduce heat to low and cover for 15 O minutes. Uncover, fluff and serve. (use chicken stock to remove blandness, use  L bacon to add a smokey flavor. Bacon should be added just about the time the  water "boils out").       * Shrimp and Green Onions (with two gingers)* ------------------------------------------  " 1 lb shrimp (30-35 count prefered) 3 bunches of green onions 5 3-4 slices of fresh ginger root (3 tbs. when chopped) $ candied ginger (3 tbs. when chopped) 4 tbs peanut oil    L Shell and devein shrimp. Cut each into 2-3 bite size pieces. Cut onion tops L into 2" pieces (save bottoms for soup stock recipies). Peel and chop ginger  root. Chop candied ginger.  P Heat 2 tbs of oil. when oil is hot, add 1/2 of the chopped ginger root and stir M fry 3-5 seconds. Add 1/2 of the shrimp and stir fry 2-3 minutes until cooked  P through (all pink). Remove shrimp and set aside. Cook remaining ginger root and * shrimp and set aside with the first batch.  N Heat remaining oil. Add green onions and stir fry for 15 seconds. Add candied O ginger and continue to stir fry for 15-30 seconds (until candied ginger starts  M to soften). Add back in all the shrimp and stir fry and mix with the onions.   Remove and serve at once.       % Deep Fried Chicken (Shrimp*) (Fish**) % -------------------------------------   + 2 whole chicken breasts (skinned and boned)  2 eggs" 4 tbs. cornstarch (reserve 1 tbs.) 2 cups peanut oil   N Trim chicken breasts of fat and sinew. Put on a plate in one layer and put in O freezer for about 10 minutes (until slightly stiff). Remove and cube into bite  - size pieces. Coat each piece with cornstarch.   M Seperate eggs using whites only (return yellows to shell :-) )Beat whites to  N stiffness (a little less than stiff peaks). Fold in 1 tbs of cornstarch. Coat # each piece of shichen with the mix.   P Heat oil to about 375 degrees (not quite smoking). Deep fry half the pieces for M 3-4 minutes. Remove and repeat wit the balance. Remove and serve with sauces  	 and dips.   F * Substitute 3/4 lbs of shrimp. Shell and devein and follow the above.  L ** Substitute 2-3 medium size filets of sole. Cut into bite size pieces and  follow the instructions above.       Sauces for the above ---------------------    1 - Ginger Sauce   1 tbs peanut oil 1 cup pinapple juice 1 tbs cornstarch
 1/2 cup water 
 1/2 cup sugar  3 tbs fresh chopped ginger 1 tbs soy sauce (dark)  M Heat the pinapple juice and oil in a saucepan over low heat for 1-2 minutes.  O Mix the cornstarch, soy sauce, water and sugar and add this to the juice along  : with the ginger. Cook until thickened stirring constantly.   2 - Sweet and Pungent Sauce   
 3/4 cup water 
 1/2 cup sugar  1/2 cup white vinegar  1 tbs. cornstarch  1 tbs soy sauce (light)  1/4 cup cold water (in reserve)   N Bring 3/4 cup of water to a boil. Add sugar and desolve. Add vinegar and cook P for 1 minute. Blend cornstarch, soy sauce and cold water to a paste. Stir in to ! boiling water and thicken. Serve.    3 - Plum Sauce   1/2 cup chutney  1/2 cup plum preserve or jelly 1 tbs sugar  1 tbs white vinegar   O Chop chutney fine, then combine with plum, sugar and vinegar. Blend well, then  F heat theroughly, stirring (if mixture gets to thick, thin with water).   Variations: 0              Sustitute apricot preserve for plum-              Substitute brown sugar for white /              Substitute lemon juice for vinegar    4 - Soy and Garlic Dip   4 tbs of soy sauce (light)' 1/8 tbs of chili-garlic sauce (Chinese)   # Combine ingredients, belnding well.        Wontons  -------    1/2 lb chopped pork 3 1/2 lb shrimp (cleaned deviened, dried and chopped)  1 tbs dry sherry 1 tbs soy sauce (dark) 1/2 tsp salt
 1/2 tsp sugar  2 scallions (chopped)  6 water chestnuts (chopped)   M Mix by hand - or can be done in a food processor with quick on/off turns. DO   NOT OVER-PROCESS.   P Place 1 tsp of filling in the center of wrapper/skin. fold over at center, seal N edge with a dab of water. Fold in half again. Pull 2 corners (on the stuffing I side) together, overlap one with the other and seal with a dab of water.  < resembles a nun's hat.     [editors note: good luck... :-) ]       Basic Chicken Stock  -------------------    1 chicken (quartered)  3 qts water  2 whole scallions  2 slices fresh ginger  2 tbs dry sherry
 salt to taste  fresh ground pepper to taste  I Put chicken in a large pot, cover with water and bring to a boil. Cook 2  N minutes. Remove bird and rinse it in cold water. Discard water from pot. wash O out pot and add the 3 qts of water. Return bird to pot, brinfg to boil and add  P remaining ingredients, simmer for 4 hours. Season with salt and pepper to taste  at end of cooking.  N cool, strain broth, Discard bird (use in chicken salad). Refrigerate and skim M off fat before using. Keeps 4-5 days in the frige, for a year in the freezer.     H Wonton Soup            [ed: why do you think we gave the Wonton recipe?] -----------    20 uncooked wontons  5 cups chicken broth9 4 oz watercress or fresh spinach (cut in half lengthwise)  2 cups water  P In one pot bring the 2 cups water to a boil. In another heat the chicken broth. L Add wontons to boiling water, when water comes back to boil, cover and cook M wontons over a medium-high heat for 3-5 minutes (should be somewhat al dente)   P While wontons are cooking put watercress (or spinach) in chicken broth and boil O for 2 minutes. Drain wontons, add chicken broth and simmer for 1 minute. Serve   hot.    
 Egg Drop Soup 
 -------------    5 cups chicken broth 2 scallions (coarsely chopped) 2 eggs (lightly beaten)  2 tbs cornstarch 6 tbs water   G mix cornstach and water. Heat chicken broth to boiling and add chopped  N sacllion, cook 1 minute. Stir in cornstach adding it very slowly and stirring N constantly. Continue to stir constantly until soup starts to boil again. Pour N beatten egg over surface and remove from heat. wait 30 seconds and stir once.  Serve immediatly.        Red Cooked Chicken Thighs  -------------------------    10 chicken thighs  1-2 slices fresh ginger  1 clove garlic 1-2 cloves star anise  2 tbs rice wine  1 cup soy sauce (light)  1 cup soy sauce (dark) 1 cup water  4-6 tbs sugar (to taste)  P Skin and trim chicken thighs. Chop in half (use a clever or have the butcher do K it for you). Smash ginger root and garlic. Mix all the ingredients (except  L chicken) together in a saucepan and bring to boil. Add chicken and allow to > simmer for 20-25 minutes. Remove and serve either hot or cold.  N NOTE: reserve the sauce. this is now a master sauce and it can be reused many P times. To keep the sauce best; refrigerate and skim off the fat. It can last up P to one month in a frige without being reheated (with reheating and "adding this I and that to make up for lost volume" it has been known to be passed from = generation to generation).   =   Stuffed Cucumbers= -----------------    4 large cucumbersC 1 egg  1/2 lb ground pork 4 green onions (minced)E 1 clove garlic (minced)  1/2 tsp salt 1/4 tsp ground ginger2 1/4 tsp fresh ground peppers  O Peal cucumbers. Cut off ends. Cut crosswise into pieces 1.5 inches long (*not* -N lengthwise!). Scoop out the seeds and center of each piece, leaving the shell  and the bottom. Set aside.  P In a small mixing bowl [ed: use a large one, I don't care :-) ] beat egg with a O fork. Add pork, onions, garlic, salt, ginger and pepper. Mix theroughly. Stuff d< cucumbers with the meat filling and place on a steamer rack.  N Over a high heat bring water to a boil and then set the steamer rack over it. I Cover staemer and steam for 25 minutes (or until done). Remove and serve.        Almond Float ------------   1 envelope unflavored gelatine 1/3 cup cold water 2/3 cup boiling water  1/3 cup sugar (more or less) 1 cup cold milk- 1 tsp almond extract food coloring (if desired)- 1 can manderine orange (or any Chinese fruit)o  L Assemble all ingredients. Soften gelatin in cold water. Add this to boiling N water. Add sugar. Stir thoroughly. Pour milk and extract in. Pour into square / pan (ed: I use ice cube trays) and refrigerate.r  P When ready to serve, remove pan and cut into half inch cubes (ed: see why I use H the ice cube tray) Serve with the frute in the syrup. If more liquid is H desired, mix a little sugar and water together with some almond extract.  N [ed note: To make removal of the "jello" from the ice cube tray easier, place M a toothpick into each block (about 3/4 of the way down) before refrigerating)n   p   Shrimp Toast ------------   1 lb shrimp 
 1 small onion  1 slice ginger (fresh)
 1/2 tsp sugarn 1 egg (beaten lightly) 1 tbs cornstarch 2 ybs rice winea 2 cups peanut iol  12 slices stale white breadp 2-3 tbs water (optional)  L Shell and devien shrimp. Chop fine (or use a blender, do not over process). I Chop onion and ginger finely. Combine all the above with the sugar, egg, u: cornstarch and rice wine. Mix theroughly. Spread on Bread.  P Heat oil to 375 degrees and deep fry bread (on shrimp side) for 1 - 1.5 minutes L (more or less depending on oils temp). Turn bread over and brown other side L (about 1 minute). Remove and drain on paper towles. Cut into 3-4 pieces and  serve.   s   Sweet and Sour Pork  -------------------r  ! 6-8 center cut pork chops (thick)a 1-2 green peppers  1-2 carrotsF 1 can pinapple chunks( 1 tsp cornstarch 1 tbs water- 5 tbs sugar- 5 tbs white vinegar  1 1/2 tbs soy sauce (dark)  3+ tbs cornstarch (for dredging) 1 tbs rice wines 2-3 cups peanut oilc  J Remove center of chops. Trim and cut into bite size pieces. wash and seed O peppers, cut into 1" pieces. Slice carrots diagonally (approx 1/4 cup) Parboil eH peppers and carrots (if desired). Remove pinapple from can (reserve the L liquid). Mix cornstarch and water (1 tbs each) Mix vinegar, pinapple liquid * (sufficient for one cup), soy and vinegar.  N Step 1: Roll pork pieces in cornstarch until gredged throughly. Add rice wine P to coat all pieces with a paste. Heat oil to 375 degrees. Drop in cubes and fry N until gloden brown. Remove the cubes and drain on paper. Empty wok of oil (if  you are using one).n  O Step 2: Heat wok. add 2 tsp  of oil and heat. Stir fry peppers and carrots for  P 15-20 seconds until the color changes. Remove. Add sweet and sour mix, and when P it boils add the vegitables and the pinapple. Stir in the cornstach mixture and M thicken. Add pork and stir until all ingredients are covered with the sauce. e Remove and serve.       " Steamed Scallops with Garlic Sauce" ----------------------------------  % 12 oz scallops (bay prefered, sea OK)a 1 tbs rice wineg 1/2 tbs cornstarch 3 green onions 4-5 slices fresh gingern 2 tbs peanut oil 2 tsp minced garlic  1 tbs soy sauce (dark)  N Rinse scallops, drain and dry with papper towles. Cut each one crosswise into O thin pieces about 1/2 inch thick. Mix scallops with wine and sornstarch. Place tO in shallow bowl or plate. Cut green onions into 2" sections, slice ginger root o( and scatter both on top of the scallops.  M Steam scallops for 5-7 minutes over high heat. Remove and discard the onions  * and ginger, drain scallops of exess water.  N Heat oil until smoking. remove from heat and add garlic. Stirfry garlic until J slightly brown, add the soy sauce and pour the mixture over the scallops.  Serve.   t   Sweet and Sour Spareribs ------------------------   side of spareribso 1 tbs cornstarch 1 tbs soy sauce (dark)
 1/2 cup water  2/3 cup peanut oil   Suaceu -----    1 cup water  4 tbs sugarc 4 tbs white vinegars 1 tbs cornstarch 1 tbs soy sauce (dark)  N Have butcher cut spareribs lengthwise into three sections. Cut into bite size N pieces and boil in water (to cover) for 20-25 minutes until cooked. Drain and  cool.   K While ribs are cooking, prepare sauce as follows. Prepare cornstarch paste pM (using the 1 tbs cornstarch and 1 tbs soy sauce), set aside. Boil one cup of oM water, add sugar and stir until disolved. Add vinegar and boil for 1 minute. iM Remove from heat, wait 10-15 secons and then, while stirring constantly, add f the cornstarch paste.a  K Mix one tbs soy sauce and 1 tbs cornstach. Add water to this until it is a rP thin paste. coat ribs with paste. Heat oil to 375 degrees and deep fry the ribs M until golden brown. Remove ribs to serving dish and pour sauce over them and q serve.  L [ed: sauce can be served on the side. If sauce has cooled, it can be nuked.]   t  > Beef with Broccoli [ed: no longer servable at the White House] ------------------     1/2 lb lean beef (flank steak) 1 bunch broccoli (approx: 1 lb)c 1-2 slices fres ghinger root 1 tbs cornstarch 1 tbs rice winet 1 tbs soy sauce (dark) 1/2 cup water (or beef stock)  3 tbs peanut oil  P Slice beef thin against the grain. Combine the cornstarch, wine and soy. Add to  beef and coat.  J Wash broccoli, cut off flowerettes and break into bite size pieces. Mince  ginger root.  L Heat 1 1/2 tbs oil. Add beef and stir fry until it loses its rednes. remove.  L Heat remaining oil. Add ginger root and stir fry. Add brocolli and stir fry P about 15-25 seconds (until color is bright green). Stir in the water (or stock) I and cover. Continue to cook over medium heat for aboutr 3 minutes (until   tender).  O Return beef and stirfry for 1-2 minutes to reheat beef and blend falvors. Serve,   r  K Broccoli with Peanut Sauce [ed: also not served at the White House anymore]  --------------------------   2 heads broccoli 1 stick butter( 1 cup unslated roaster peanuts (chopped)" 4 heaping tbs creamy peanut butter  + Steam broccoli about 7-8 minutes (or boil).g  M While broccoli is steaming (boiling) do the following: melt some butter in a eH saucepan, when it starts to foam add chopped peanuts and stir (to avoid M burning) until peanuts are golden. Then add peanut butter and stir until the 1 peanut butter is melted.  O Remove and drain broccoli, place in serving dish, pour sauce over broccoli and   serve.   o   Ginger Chicken --------------   2 whole chicken breastsh 2 cups peanut oils batter:    1 1/2 cups flour   1 tsp salt   1/2 tbs baking powderh
   1 cup water-   2 eggs Sauce:   1 tbs peanut oil   1 cup pineapple juice    1 tbs cornstarch   1/2 tbs say sauce (light)e
   8 tbs watero   1/2 cup sugar G   5 slices fresh giner pressed thru a garlic press (makes ginger juice)d  P Skin and bone the breasts, cut into one inch cubes (easier to do when partially  frozen).  M Beat the eggs, slowly add the water. Add the dry goods and mix well. Dip the sP chicken cubes in the batter and then deep fry a 375 degreed until golden brown. $ remove and place on towels to drain.  M Heat the pineapple juice and the oil in a saucepan over a low heat for about iM 2-3 minutes. Mix together the cornstarch, soy sauce, water and sugar and add  P this to the juice. Add the ginger slices (discard the ginger juice). Cook until  thickened stirring constantly..m  * Pour the sauce over the chicken and serve.    L [ed: That's all for Chinese Cuisine... More recipies are to come... eat and  enjoy in good health.]