Chinese Hot and Sour Noodle Soup

Ingredients

6-1/2 oz fresh Shanghai noodles
6-1/2 oz chicken breast fillet, cut into very thin strips
2 tablespoons garlic and red chili paste
2 tablespoons light soy sauce
1/2 teaspoon ground white pepper
4 fresh shiitake mushrooms, stems removed, caps thinly sliced
3-1/2 oz enoki mushrooms, trimmed and separated
1 (4 oz) fresh baby corn, cut into quarters lengthways
2 tablespoons Chinese black vinegar
2-1/4 oz black fungus, roughly chopped
6-1/2 oz firm tofu, cut into 1-inch cubes
3 eggs, lightly beaten
2 tablespoons cornstarch
1 teaspoon sesame oil
spring onions, thinly sliced on the diagonal in long strips, to garnish

Stock

3 lb chicken bones, washed
2 (1/2-inch) slices fresh ginger
4 spring onions, white part only, bruised

Method

1. To make the stock, put the chicken bones and 15 cups water in a large saucepan and bring to a simmer, but do not boil. Cook for 30 minutes, removing any scum that rises to the surface. Add the ginger and spring onion and simmer gently, partially covered, for 3 hours. Strain through a fine sieve and allow to cool. Cover and refrigerate overnight. Remove the laver of fat from the surface.
2. Cook the noodles in a large saucepan of boiling water for 4-5 minutes, then drain and rinse.
3. To make the soup, pour 8 cups of the stock into a non-stick wok, bring to the boil over high heat, then reduce the heat to medium, add the chicken, garlic and chili paste, soy sauce and white pepper and stir well. Simmer, covered, for 10 minutes, or until the chicken is cooked.
4. Add the mushrooms, corn, vinegar, black fungus and tofu, season with salt, return the lid to the wok and simmer gently for 5 minutes — do not stir.
5. Mix the cornstarch with 4 tbsp water. Add to the soup with the noodles, return to a simmer, then pour the eggs in a very thin stream over the surface.
6. Turn off the heat and stand for 10 minutes before gently stirring in the sesame oil.
7. Divide among the serving bowls and garnish with the spring onion strips.

Makes 6 servings.

Source: The Essential Wok Cookbook

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Chinese-style Eight-treasure Soup

Ingredients

4 dried shiitake mushrooms
1 tblespoon vegetable oil
1 teaspoon sesame oil
2 teaspoons finely chopped fresh ginger
1 tablespoon finely chopped spring onion
2 oz Chinese bacon or ham, cut into thin strips
4 cups good-quality chicken stock
1 tablespoon soy sauce
1 tablespoon rice wine
8 oz chicken breast fillet
1 carrot, cut into 1/2-inch slices
12 small raw prawns, peeled and deveined
6-1/2 oz firm tofu, cut into 3/4-inch cubes
1-3/4 oz sliced bamboo shoots
3-1/2 oz spinach, chopped
2 spring onions, thinly sliced on the diagonal

Method

1. Soak the mushrooms in 1/2 cup boiling water for 20 minutes. Squeeze dry, reserving the soaking liquid. Discard the woody stalks and cut the caps into quarters.
2. Heat a wok over high heat. Add the oils and swirl to coat the side of the wok, then add the ginger, spring onion and bacon. Cook for about 10 seconds before adding the stock, soy sauce, rice wine, mushroom liquid and 1/2 teaspoon salt. Bring to the boil.
3. Add the chicken. Reduce the heat to low, cover with a lid and poach the chicken for 40 minutes.
4. Remove the chicken from the stock and, when cool enough to handle, shred the meat.
5. Return the stock to the boil, add the carrot and cook for 5 minutes.
6. Add the prawns, tofu, bamboo shoots, spinach and chicken meat to the wok and cook over low heat for a further 5 minutes.
7. Serve with the extra spring onion.

Makes 4 to 6 servings.

Note: Chinese bacon has a dryish flesh with a strong flavour very much like prosciutto. You can substitute prosciutto.

Source: The Essential Wok Cookbook

Moroccan Lemon Chicken Kebabs

Ingredients

boneless skinlesi chicken breast halves
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 clove garlic, finely chopped
1 teaspoon crushed black peppercorn
finely grated zest and freshly squeezed juice of 1 lemon
1 teaspoon red chili paste
1/4 cup extra-virgin olive oil
lemon wedges, to serve

Method

1. Cut the chicken into 1-inch cubes.
2. Mix the parsley, rosemary, thyme, garlic, black pepper, lemon zest and juice, chili paste, and 2 tablespoons of oil in a medium bowl.
3. Add the chicken and toss well. Marinate for at least 30 minutes.
4. Soak the bamboo skewers in cold water for 30 minutes.
5. Preheat a grill pan or barbecue on high.
6. Thread the chicken onto the skewers.
7. Cook on the grill, turning and brushing often with the remaining 2 tablespoons of oil, until tender and golden, about 10 minutes.
8. Serve hot with lemon wedges.

Makes 6 to 8 servings.

Source: Modern Mediterranean Cooking

Mediterranean-style Chicken with Lemons and Herbs

Ingredients

1 cleaned chicken, about 48 oz
4 cloves garlic
1 tsp coarse sea salt
1-1/2 oz softened butter
1 red chili
1 tbsp olive oil

Sauce

3 tbsp lemon juice
3/4 cups orange juice
6 tbsp olive oil
2 tbsp lemon liqueur, e.g. Limoncello
1 tbsp finely chopped parsley
zest of 1 lemon

Method

1. Cut the chicken into 12 pieces.
2. Peel and finely dice the garlic. Halve the chili, remove the stalk, seeds and inner membranes and finely chop the flesh.
3. Mix the garlic, salt, butter and chili in a bowl. Rub the chicken pieces on all sides with the mixture.
4. Heat the olive oil in a flameproof roasting dish and quickly saute the chicken pieces.
5. Put into a preheated oven 375°F (190°C) and roast for about 40-45 minutes, basting frequently with the roasting juices.
6. Put the sauce ingredients into a large, deep bowl and mix well. Add the hot, roast chicken pieces and turn to coat in the sauce.
7. Serve with ciabatta.

Makes 4 servings.

Source: Mediterranean Cuisine

Chinese Kung Pao Chicken

Ingredients

11 oz skinned, boneless chicken breasts
3 tablespoons light soy sauce
3 tablespoons Shaoxing rice wine
2 teaspoons roasted sesame oil
1 tablespoon cornstarch
3/4 cup peeled water chestnuts
3 tablespoons oil
10 cups baby spinach leaves
1/2 teaspoon salt
3 garlic cloves, finely chopped
3/4 cup unsalted peanuts
1 scallion, finely chopped
1 tablespoon finely chopped ginger
1 teaspoon chili sauce
1 tablespoon sugar
1 teaspoon Chinese black rice vinegar
1/4 cup chicken stock

Method

1. Cut the chicken into 1-inch cubes. Place the cubes in a bowl, add 2 tablespoons of the soy sauce, 2 tablespoons of the rice wine, 1 teaspoon, of the sesame oil and 2 teaspoons of the cornstarch, and toss lightly. Marinate in the fridge for at least 20 minutes.
2. Blanch the water chestnuts in a saucepan of boiling water, then refresh in cold water. Drain, pat dry and cut into thin slices.
3. Heat a wok over high heat, add 1 teaspoon of the oil and heat until very hot. Stir-fry the spinach, salt, 2 teaspoons of the garlic and 2 teaspoons of the rice wine, turning constantly, until the spinach is just becoming limp. Remove the spinach from the wok, arrange around the edge of the serving platter, cover and keep warm.
4. Reheat the wok over high heat, add 1 tablespoon of the oil and heat until very hot. Stir-fry half the chicken pieces, turning constantly, until the meat is cooked. Remove with a wire strainer or slotted spoon and drain. Repeat with 1 tablespoon of oil and the remaining chicken. Wipe out the pan.
5. Deep-fry the peanuts in the wok or a saucepan until browned.
6. Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir-fry the scallion, ginger, remaining garlic and the chili sauce for 10 seconds, or until fragrant. Add the sliced water chestnuts and stir-fry for 15 seconds, or until heated through. Combine the sugar, black vinegar, chicken stock and remaining soy sauce, rice wine, sesame oil and cornstarch, add to the sauce and simmer until thickened.
7. Add the cooked chicken and the peanuts. Toss lightly to coat with the sauce. Transfer to the center of the serving platter and serve.

Makes 6 servings.

Source: The Food of China