2 skinless boneless chicken breast
2 hot red chili peppers,crushed
1/2 cup cornstarch
2 Tablespoons orange rind ,minced
1 Tablespoon ginger , minced
1/3 cup peanuts,fried and chopped Batter
1/4 cup beer
2 Tablespoons soy sauce
1/2 teaspoon salt
1/4 cup flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1 dash pepper Seasoning Sauce
6 Tablespoons sugar
3 Tablespoons cider vinegar
5 Tablespoons soy sauce
1 teaspoon cornstarch
Skin and bone the chicken. Cut into 1-1/2" x 2" strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill
for 1/2 hour. Mix seasoning sauce. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper.
Heat 2-3" of oil in a wok until very hot. Fry chicken for 30 seconds. drain well on a cookie sheet covered with paper towels.
Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. Heat
2 tablespoons oil in wok over medium heat; fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds.
Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns
to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.
EIGHT JEWEL CHICKEN
2 Chicken ; breasts Marinade:
3 teaspoon Soy sauce
3 teaspoon dry sherry
4 teaspoon Cornstarch
2 Med Green peppers, coarsely diced
2 Med Yellow onions, diced
1/2 cup Straw mushrooms
2 Bok choy, diced
1/3 cup Water chestnuts, sliced
1/3 cup Raw peanuts Sauce
2 tablespoon Ketchup
1 tablespoon Oyster sauce
2 tablespoon Wine
1 pinch Hot pepper flakes
Cornstarch solution to thick
Peanut oil -- (appx 3-4 tbls)
2 cloves Garlic, crushed
1 tablespoon Ginger, grated
Cube chicken breast and marinate in soy sauce, rice wine and cornstarch for 1/2 an hour. Heat wok to high, add peanuts, stir
for 30 seconds, remove Add some oil, garlic and ginger, stir, add chicken, stir quickly. Add the vegetables (onions first,
bok choy leaves last). Add sauce, let it begin to bubble and thicken.
GARLIC MUD CHICKEN
3 pound Roaster Chicken
3 heads garlic
1 tablespoon Cajun Spices
3/4 cup Olive oil
1 cup All purpose flour
Preheat oven to 325 .Put peeled garlic cloves in blender with 1/2 cup of olive oil and Cajun spices, blend until creamy consistency,
add more oil if needed.
Place the oil and garlic mixture in a large bowl. Add flour slowly, mixing until a very thick and smooth (mud like consistency)
is achieved. With string, tie the chicken wings and the legs tight against sides of carcass. Using a spatula, completely coat
chicken with Garlic Mud, as evenly as possible, using it all. Fill in all crevices between wings and legs. Place on a rack,
breast side up, in a pan and put in preheated oven. Roast whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned
2/3 pound Chicken breasts; skinned and boned Marinande
1 teaspoon Dry sherry
1 tablespoon Soy sauce
1 Egg white Seasoning Sauce
1 teaspoon Dry sherry
1 tablespoon Soy sauce
1 1/2 teaspoons Sugar
1 teaspoon White vinegar
2 tablespoons Chicken stock
2 teaspoons Oyster sauce
1 teaspoon Cornstarch
2 tablespoons Water
1/4 teaspoon Peppersalt
1 cup Peanut oil
2/3 pound Fresh spinach
1/4 teaspoon Salt
3 tablespoons Peanut oil
1 teaspoon Fresh ginger , chopped
1 tablespoon Garlic,chopped
1 tablespoon Green onion , chopped
1 tablespoon Hot bean sauce
1 teaspoon Sesame oil
(2 tablespoons Szechuan peppercorns mixed with 2 tablespoons Salt )
Cut chicken into 1 inch cubes; mix marinade ingredients in a medium bowl; add chicken, mixing well, and let stand 20 minutes.
Mix ingredients for Seasoning Sauce in a small cup and set aside. Heat 1 cup oil in a wok over medium heat 1 minute; stir-fry
marinated chicken cubes until very lightly browned, about 1 minute; remove chicken with a slotted spoon, draining well over
the wok; set aside. Remove oil from wok except 2 tablespoons; heat oil remaining in wok over medium heat 30 seconds; add spinach
and salt; stir-fry until spinach is tender, about 1 minute; remove from wok with a slotted spoon, draining well over wok;
arrange around outside of a warm platter. Add 3 tablespoons of oil to wok and heat over medium heat 1 minute; add ginger,
garlic, green onion and hot bean sauce; stir-fry until fragrant, 1 to 2 minutes. Add chicken cubes and Seasoning Sauce; stir-fry
until sauce thickens slightly. Add 1 teaspoon sesame oil to wok and stir to mix; place chicken mixture in middleof platter
Grilled Lemon Chicken
( or duck )
3½ - 4 lb chicken, quartered (4 lb - 4½ lb duck)
4 scallions, trimmed and finely chopped
1 tsp grated fresh ginger
2 tsp powdered turmeric
2 tbsp dark soy sauce (see note)
1 tsp sugar
salt & freshly ground black pepper to taste
½ tsp grated lemon rind
Quarter chicken. If the backbone is removed it will lie flatter on the grill. It will also cook more evenly if the wing
tip and second wing bone are removed. Use a sharp knife and trim away all peripheral and excess fat. Combine the scallions,
ginger, turmeric, soy sauce, sugar, salt, pepper, and lemon rind. Rub the mixture into the chicken. Let it stand 4 hours
or so, turning the chicken pieces in the marinade.Meanwhile, prepare a charcoal fire. Place the chicken fat side down. Cook
abouhour, turning the chicken frequently and as necessary until it is evenly cooked and the skinis crisp. Serve with lemon
Note: The usual soy sauce bought in supermarkets is "light soy sauce". Dark sauce, a basic ingredient for Chinese cooking
is somewhat heavier both in color and density.
Check your local Chinese or Asian grocery.
Classic Spiced Duck
4-5 pound duck
oil for frying Marinade
1 tbsp freshly ground peppercorns
1 tbsp salt Group 1
1½ tsp five spice powder
½ tsp MSG (optional)
1 tsp dry sherry Group 2
2 slices ginger root, chopped fine
1 shallot chopped fine
2 tbsp dark soy sauce
Clean the duck, dry thoroughly.Toast the ground pepper over moderate heat in a dry wok for 2 minutes; add the salt and remove
from heat. Mix Group 1 together and add to wok, followed by Group 2. Rub this mixture inside and out, working it well into
the skin. Allow marinate for 6 hours.
(Ch'eng method) Place the duck on a heatproof dish in a bamboo steamer and steam for 2½ hours. Remove from steamer and pat
dry with paper towels, pouring any liquid out of the cavity.
(Ling method) Heat plenty of oil in a wok over high heat holding the duck over the oil (or place on a wire rack over the oil),
splash fry until the skin is brown and crispy.
Remove from heat and drain on paper towels. When slightly cooled cut into double mah-jong size pieces and arrange on a heated
Serves 12 when accompanied with other dishes.
Cantonese Sweet & Sour Duck
3-4 pound duck
2 tsp salt
2 tbsp soy sauce
6 inch section of cucumber
3 tbsp sugar
2½ tbsp vinegar
1 cup large radishes
oil for deep frying
1 tbsp cornstarch
1½ tbsp tomatoe purée
1½ tbsp orange juice
Clean the duck inside and out. Hang it up to dry for 2 hours. ( Place newspaper under the duck to catch the drippings ~ discard)
Rub the duck with half the salt and 1 tablespoon of soy sauce.Cut the cucumber into thin slices, and place in a bowl to marinate
in 2 tablespoons sugar, 1 tablespoon of vinegar, and 1 tablespoon of the soy sauce. Clean and trim the radishes. Cut down
crosswise from the pointed end half-way to the base. Rub each radish piece with salt. (make sure salt goes inside the cut)
Preheat oven to 400° F. and roast duck for 45 minutes. Put aside to cool.Disjoint the leg/thighs & wings with a sharp cleaver,
and cut the body into 4 pieces.Chop the legs/thighs, wings, body quarters into 16-20 pieces, leaving some skin attached to
each piece.(note: this is called "double-mahjong" and means 2 times bite size.)
Place 4 or 5 pieces in a wire basket, and deep-fry for 3 minutes. Drain and arrange in the center of a large serving dish.
Continue deep-frying all the duck.Drain the cucumber, retaining the marinade, and arrange the slices around the duck, alternating
with pieces of radish. Blend the cornstarch with 3 tablespoons of water, and add to the marinade, along with the tomato purée,
orange juice, and the remainder of the vinegar, sugar, and soy sauce. Mix well, and heat, stirring until the mixture thickens.
Spoon the sweet & sour sauce over each piece of duck.
Red Cooked Duck
4-5 pound duck Group 1
2 medium sized onions, sliced thin
2 slices ginger root
1 piece dried tangerine peel Group 2
1 tsp salt
3 tbsp soy sauce Group 3
3 tbsp soy sauce
2 tsp sugar
1/8 cup sherry
1/8 cup sherry
3 scallions, cut into 2-inch segments
Clean the duck inside and out. Put Group 1 inside the cavity of duck.
Heat 5 cups of water in a heavy saucepan. When it comes to a boil, place duck in
water and boil for 4-5 minutes, turn ing the duck in the water a few times. Pour off
3/4 of the water and skim off the impurities.
Sprinkle Group 2 over the chicken, reduce heat to low, cover and simmer for 45 minutes,
turning the duck over every 10-15 minutes.
Add Group 3 and continue simmering for 20 minutes, then add Group 4, and simmer
another 20 minutes.
. Transfer to a large tureen before serving.