Mandarin Stewed Chicken

Ingredients

1 whole chicken, about 800 g
200 g lean pork
50 g bean curd sheet
5 black mushroom
50 g bamboo shoot
8 small onion
4 cloves garlic
2 sprigs spring onion
4 slices ginger
1 stalk coriander
1/2 Egg

Method

  1. Clean and chop chicken into pieces. Rub chicken with 1 tbsp light soya sauce, 1 tsp dark soya sauce and 1/2 tsp five-spice powder. Set aside to marinate for about 30 minutes.
  2. Cut pork into pieces (each about 15 g), add 1/3 tsp salt, 1/2 egg, and 2 tbsp cornstarch. Stir well and set aside.
  3. Cut bean curd sheet into short lengths. Soften and cut mushrooms into slices. Cut bamboo shoots into small slices. Remove skin of onion and garlic.
  4. Add 5 cups stock or fresh water to a bowl, mix in 1/2 tsp salt, 1 tsp chicken broth mix, 1 tsp sugar, 2 tsp light soy sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, and some ground white pepper. Stir thoroughly to make up the sauce. Mix 1 tbsp cornstarch with 1 tbsp water into the thickening.
  5. Blanch the chicken in hot oil till golden brown and remove. Also blanch pork, bean curd stick, small onion and garlic in hot oil. Remove and drain.
  6. Leaving 2 tbsp oil 2 in the wok, add in bamboo shoots and ginger to stir-fry briefly. Add spring onion, mushrooms, 1/2 tbsp Chinese wine and sauce. Stir well.
  7. Place chicken, all other ingredients and the sauce into a clay-pot. Cover and simmer for about 45 minutes over low heat till cooked and about one cup of sauce is left. Adjust the flavour of the sauce. Add thickening to thicken the sauce.
  8. Sprinkle the coriander on top before serving.

Source: Hong Kong Master Chef


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Sichuan Chicken

Ingredients
1/4 teaspoon five-spice powder
1-1/2 lb chicken thigh fillets, halved
2 tablespoons peanut oil
2 tablespoons julienned fresh ginger
1 teaspoon chili bean paste
1 teaspoon Sichuan peppercorns, crushed
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1-1/4 lb baby bok choy, leaves separated

Method

  1. Rub the five-spice powder over the chicken pieces.
  2. Heat a wok to very hot, add half the oil and swirl to coat the side of the wok. Add the chicken and cook for 2 minutes on each side, or until nicely browned. Remove from the wok.
  3. Reduce the heat to medium. Add the ginger and cook for 30 seconds.
  4. Add the chili bean paste and crushed peppercorns. Return the chicken to the wok, then add the soy sauce, Chinese rice wine and 1/2 cup water and simmer for 15-20 minutes, or until the chicken is cooked through.
  5. Heat the remaining oil in a saucepan. Add the bok choy and toss gently and constantly for 1 minute, or until the leaves wilt and the stems are tender. Serve with the chicken and cooked rice.

Makes 4 servings.

Source: The Essential Wok Cookbook


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Stir-fried Chicken with Garlic

Ingredients

8 oz chicken thigh
1 tsp minced garlic
1/2 tbsp minced shallot
1/2 can sliced button mushrooms
4 oz long beans, trimmed and cut into sections

Marinade

salt
1/2 tbsp cornstarch
1 tbsp oil

Sauce

dash sesame oil
pinch of pepper
1/4 tsp salt
1/4 tsp sugar
1/2 tbsp fish sauce (or light soy)
1/2 cup chicken stock

Thickening Solution

2 tsp cornstarch
2 tbsp water

Method

  1. Sauté long beans with 1 tbsp oil. Add 2 tbsp water. Remove when cooked. Set aside.
  2. Wash chicken thigh. Drain off water and cut into thick fillets. Add marinade and set aside for 15 minutes.
  3. Parboil chicken in hot oil or boiling water until nearly cooked. Remove and drain.
  4. Add sauce ingredients to a small bowl. Mix well.
  5. Sauté button mushroom with 2 tbsp oil. Add shallot, garlic, then chicken. Stir-fried briefly. Drizzle 1 tsp Chinese cooking wine. Add sauce ingredients and bring to a boil. Cook for 3 more minutes. Add long beans and stir-fry to combine. Mix in thickening solution and cook until sauce thickens. Remove and serve hot.

Source: Guangdong-style Stir-fry


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Abalone Rice

Ingredients

3 bowls cooked rice
2 eggs
2 oz each of diced abalone and char siu (Chinese BBQ pork)
2 tbsp each of diced mixed vegetables, cooked shrimps and mushrooms

Sauce

1 cup chicken stock
1 tbsp oyster sauce
1 tsp each of light soy sauce, sesame oil
1 tsp cornstarch

Method

  1. Beat eggs and stir-fry in oil. Add rice and stir-fry to combine. Remove to the serving platter.
  2. Blanch diced mixed vegetables, cooked shrimps and mushrooms in boiling water. Remove and drain.
  3. Mix sauce ingredients in a small bowl.
  4. Heat 1 tablespoon of oil in a wok. Stir-fry abalone, char siu, vegetables, shrimps and mushrooms. Add sauce and bring to a boil. Pour sauce over rice and serve.

Source: Great Chefs in Hong Kong


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Chicken with Shrimp Paste

Ingredients

1 whole chicken, about 1-1/2 kg
2 tablespoons shrimp paste
3 cups peanut oil for frying

Marinade

3 tablespoons cornstarch
1 tablespoon Mei Kwei Lu wine (玫瑰露酒)
2 teaspoons ginger juice
1 teaspoon sugar
1/8 teaspoon sesame oil

Method

  1. Chop the chicken and dry with paper towel.
  2. Mix the shrimp paste with the marinade. Marinade the chicken with the mixture for 20 minutes.
  3. Heat the oil till very hot. Put in the chicken and fry for 2 minutes over low heat. Remove chicken, set aside.
  4. Heat the oil to boiling point again. Fry the chicken again for 1-1/2 minutes. Remove and arrange on serving platter. Serve right away.

Source: Cooking with Hong Kong Top Chef


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