Chinese Chiu-chow-style Roasted Pigeon with Bean Paste

Ingredients

1 pigeon, about 12 to 14 oz
1/2 tsp salt
1 tsp dark soy sauce
2 stalks of spring onions
1 slice of ginger
1 stalk of cilantro
1/2 tbsp Chinese cooking wine

Seasoning

1-1/2 tbsp Chiu-chow bean paste (潮州豆醬)
1/2 tbsp sesame paste
2/3 tsp sugar
1 cup of water
1/2 tbsp light soy sauce

Method

  1. Cut off the feet of the pigeon. Wash and wipe dry. Put 1/2 tsp salt into the stomach of the pigeon. Rub 1 tsp dark soy sauce on the skin. Marinate for 1/2 hour.
  2. Saute the pigeon with 3 tbsp oil until it turns golden yellow.
  3. Saute the ginger, spring onions and cilantro. Drizzle wine.
  4. Put a bamboo rack into the pot and put the pigeon, ginger, spring onions and cilantro on top of it. Add seasoning and boil in low heat for 25 minutes. Turn the pigeon from time to time.
  5. Discard the ginger, spring onion, cilantro and beans in the sauce.
  6. Chop the pigeon into pieces and arrange on serving plate. Pour the sauce on the pigeon and serve.

Source: Chiu-chow Cuisine

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Chinese-style Spicy Shredded Beef

Ingredients

8 ounces rump or tenderloin of beef
1 tablespoon each light and dark soy sauce
1 tablespoon rice wine or medium-dry sherry
1 teaspoon dark brown soft sugar
6 tablespoons vegetable oil
1 large onion, thinly sliced
1-inch piece fresh ginger root, peeled and grated
1-2 carrots, cut into matchsticks
2-3 fresh or dried chilies, halved, seeded (optional) and chopped
salt and ground black pepper
fresh chives, to garnish

Method

  1. With a sharp knife, slice the beef very thinly, then cut each slice into fine strips or shreds.
  2. Mix together the light and dark soy sauces with the rice wine or sherry and sugar in a bowl. Add the strips of beef and stir well to ensure they are evenly coated with the marinade.
  3. Heat a wok and add half the oil. When it is hot, stir-fry the onion and ginger for 3-4 minutes, then transfer to a plate.
  4. Add the carrot, stir-fry for 3-4 minutes until slightly softened, then transfer to a plate and keep warm.
  5. Heat the remaining oil in the wok, then quickly add the beef, with the marinade, followed by the chilies. Stir-fry over high heat for 2 minutes.
  6. Return the fried onion and ginger to the wok and stir-fry for 1 minute more. Season with salt and pepper to taste, cover and cook for 30 seconds. Spoon the meat into two warmed bowls and add the strips of carrots. Garnish with fresh chives and serve.

Makes 2 servings.

Source: Asian Cooking

Kashgar Noodles

Ingredients

11 oz lamb shoulder
2 tablespoons peanut oil
2 red onions, sliced
2 green bell peppers, cored and cubed
2 garlic cloves, chopped
1-1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 lb very ripe, well-flavored tomatoes, seeded and coarsely chopped
1 lb thick fresh Chinese wheat noodles
sea salt and freshly ground black pepper

Method

  1. Trim the fat from the lamb. Cut the meat across the grain into 1/8-inch ribbons about 1-1/4-inch long.
  2. Heat the peanut oil in a wok, add the onions and bell peppers, and stir-fry for about 2 minutes until the onions are transparent but not soft.
  3. Add the garlic and cook for 30 seconds.
  4. Push the mixture to one side of the wok. Add the lamb, and cook until sealed on all sides.
  5. Add the cumin and allspice, cook for 1 minute to release the aromatic oils, then stir in the tomatoes and 2 tablespoons water. Cover and simmer for 5 minutes. Season with salt and freshly ground black pepper.
  6. Bring a large saucepan of salted water to a boil, plunge in the noodles and cook for 2 minutes until al dente. Drain thoroughly, then divide the noodles between 4 heated soup plates and top with the lamb sauce.

Makes 4 servings.

Source: Noodles and Pasta

Chinese-style Lemon Chicken of Chef Lee Lum

Ingredients

4 boneless and skinless chicken breasts
3 egg whites, beaten until frothy
1 cup water-chestnut flour or powder (available at Chinese grocery stores)
peanut or vegetable oil for frying
3 small carrots, cut in julienne strips
1/2 large green bell pepper, cut in julienne strips
3 scallions, trimmed, cut in julienne strips
3 rings canned pineapple, drained and shredded
1 oz lemon extract
rice or head iceberg lettuce, finely shredded to serve

Marinade

2 tablespoons light soy sauce
1/4 teaspoon sesame oil
1 teaspoon salt
1 tablespoon gin or vodka

Sauce

3/4 cup sugar
1/2 cup white vinegar
1 cup chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water
grated zest and juice from 1 large lemon

Method

  1. Place chicken in a shallow dish. Combine marinade ingredients and pour over chicken. Toss to coat, and let sit for 30 minutes.
  2. Drain chicken and discard marinade. Add chicken pieces to beaten egg whites, and toss to coat. Pour water-chestnut flour on a plate and dredge chicken in flour.
  3. Preheat oven to 200ºF.
  4. Pour peanut oil in skillet one-half inch in depth, and heat to 350ºF. Add chicken in batches. Brown one side, turn and brown other. Drain.
  5. To make the sauce, combine sauce ingredients in pan. Bring to a boil. Stir until thickened.
  6. Cut chicken into one-inch crosswise slices, and place on top of rice or lettuce on a serving platter. If necessary, keep it warm in oven.
  7. Add vegetables and fruit to sauce. Remove from heat and stir in lemon extract. Pour over chicken and serve.

Source: The New York Times

Chinese-style Spicy Salt and Pepper Spareribs

Ingredients

2 lb Chinese-style pork spareribs
1 egg, beaten
2-3 tablespoons all-purpose flour oil for deep-frying
2 scallions, finely chopped
2 small red chilies, finely chopped

Marinade

1/2 teaspoon ground Sichuan peppercorns
1/2 teaspoon five-spice powder
1/2 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1/4 teaspoon roasted sesame oil

Method

  1. Ask the butcher to cut the slab of spareribs crosswise into thirds that measure 1-1/2- to 2-inch in length. Cut the ribs between the bones to separate them.
  2. To make the marinade, combine the ingredient in a bowl. Add the ribs and toss lightly. Marinate in the fridge for at least 3 hours, or overnight.
  3. Mix the egg, flour and a little water to form a smooth batter with the consistency of heavy cream.
  4. Fill a wok one quarter full of oil. Heat the oil to 350°F, or until a piece of bread fries golden brown in 15 seconds when dropped in the oil.
  5. Dip the ribs in the batter and fry in batches for 5 minutes until they are crisp and golden, stirring to separate them, then remove and drain.
  6. Reheat the oil and fry the ribs for 1 minute to darken the color. Remove and drain on paper towels.
  7. Soak the scallions and chilies in the hot oil (with the heat off) for 2 minutes. Remove with a wire strain or slotted spoon and place on top of the ribs.

Makes 4 servings.

Source: The Food of China