Ingredients:
9 oz (250 g) tomatoes
3 1/2 fl oz (100 ml) milk
2 tsp salt, or to taste
2 tbsp cornstarch (cornflour)
2 tsp melted chicken fat
1/4 tsp MSG (optional)
Directions:
1. Blanch the tomatoes in boiling water for 30 seconds. Cut in half, squeeze out the seeds, and peel. Cut into six thin slices each and set aside.
2. Mix the milk, MSG, salt, and cornflour into a thick sauce.
3. Bring 5 oz (150 ml) of water to a boil in a pot or wok. Add the tomato slices and the sauce. Cook, stirring, until the sauce thickens. S
prinkle with the chicken fat and serve.
From Nicholas Zou
Tuesday, June 12, 2007
Egg Pancake
Ingredients:
3 eggs 1 tsp. salt, or to taste
1/2 tsp. scallions, chopped
5 tsp. vegetable oil
Directions:
1. Beat the eggs in a bowl and add the scallions and salt, mixing well.
2. Heat the oil in a wok over high heat until the surface ripples. Add the eggs and swirl the pan so the egg over the surface evenly. Turn the heat to low and low and cook until the bottom of the pancake is set and browned, turn and cook until browned on the other side.
Remove and serve.
From: Nicholas Zou
3 eggs 1 tsp. salt, or to taste
1/2 tsp. scallions, chopped
5 tsp. vegetable oil
Directions:
1. Beat the eggs in a bowl and add the scallions and salt, mixing well.
2. Heat the oil in a wok over high heat until the surface ripples. Add the eggs and swirl the pan so the egg over the surface evenly. Turn the heat to low and low and cook until the bottom of the pancake is set and browned, turn and cook until browned on the other side.
Remove and serve.
From: Nicholas Zou
Thursday, May 31, 2007
Creamy Curried Chicken
Ingredients:
1 1/2 lb. (750g) chicken, whole or pieces
1 tbsp fresh ginger, chopped
2 medium potatoes, about 9 oz (250g), peeled
7 tbsp (100g) onions, chopped
4 cups (1 litre) vegetable oil for deep-frying
2 tbsp curry oil
2 cups (500ml) chicken stock 3
tbsp flour
1 1/2 tsp. salt, or to taste
2 1/2 fl oz coconut milk
4 1/2 tsp. sugar
3 1/2 fl oz (100 ml) milk
3 dried hot red chili (chilli) peppers, seeded and chopped
1/4 tsp. MSG (optional)
Directions:
1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.
2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.
3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.
4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.
5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.
6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste.
Pour over chicken and serve.
From: Nicholas Zhou - Author"Real and Healthy Chinese Cooking"
1 1/2 lb. (750g) chicken, whole or pieces
1 tbsp fresh ginger, chopped
2 medium potatoes, about 9 oz (250g), peeled
7 tbsp (100g) onions, chopped
4 cups (1 litre) vegetable oil for deep-frying
2 tbsp curry oil
2 cups (500ml) chicken stock 3
tbsp flour
1 1/2 tsp. salt, or to taste
2 1/2 fl oz coconut milk
4 1/2 tsp. sugar
3 1/2 fl oz (100 ml) milk
3 dried hot red chili (chilli) peppers, seeded and chopped
1/4 tsp. MSG (optional)
Directions:
1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.
2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.
3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.
4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.
5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.
6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste.
Pour over chicken and serve.
From: Nicholas Zhou - Author"Real and Healthy Chinese Cooking"
Bean Curd with Crab
Ingredients:
12 oz (350 g) fresh bean curd (tofu)
2 oz (50 g) crab meat and eggs
4 1/2 tbsp (140 ml) vegetable oil 2 tsp scallions, chopped 5 tsp soy sauce
1/2 tsp salt, or to taste 2 tsp sugar
5 fl oz (150 ml) high stock
1 tbsp cornstarch (cornflour) dissolved in
1 tbsp water
2 tsp rice wine
1/2 tsp ginger, chopped 1/8 tsp MSG
Directions:
1. Cut the bean curd into 1/2 inch (1 cm) cubes.
2. Heat 3 tbsp of the oil in a wok until the oil surface ripples. Add 1 tsp of the scallions, the bean curd, soy sauce, 1/2 tsp of the salt, sugar, and 3 1/2 fl oz (100 ml) of the stock. Bring to a boil and simmer over low heat for 3 minutes. Turn the heat to high and add the MSG and 2 tsp of the cornstarch-water mixture. Cook, stirring, until thickened. Pour into a dish.
3. Heat the remaining 1 1/2 tbsp of oil until the surface ripples. Add the remaining 1 tsp of the scallions, the ginger, crab meat and eggs, and the remaining 1/4 tsp of salt. Stir-fry briefly and add the remaining 1 1/2 oz of stock.
Bring to a boil and add the remaining of the cornstarch-water mixture. Cook, stirring, until thickened. Pour over the bean curd, and serve.
From: Nicholas Zou
12 oz (350 g) fresh bean curd (tofu)
2 oz (50 g) crab meat and eggs
4 1/2 tbsp (140 ml) vegetable oil 2 tsp scallions, chopped 5 tsp soy sauce
1/2 tsp salt, or to taste 2 tsp sugar
5 fl oz (150 ml) high stock
1 tbsp cornstarch (cornflour) dissolved in
1 tbsp water
2 tsp rice wine
1/2 tsp ginger, chopped 1/8 tsp MSG
Directions:
1. Cut the bean curd into 1/2 inch (1 cm) cubes.
2. Heat 3 tbsp of the oil in a wok until the oil surface ripples. Add 1 tsp of the scallions, the bean curd, soy sauce, 1/2 tsp of the salt, sugar, and 3 1/2 fl oz (100 ml) of the stock. Bring to a boil and simmer over low heat for 3 minutes. Turn the heat to high and add the MSG and 2 tsp of the cornstarch-water mixture. Cook, stirring, until thickened. Pour into a dish.
3. Heat the remaining 1 1/2 tbsp of oil until the surface ripples. Add the remaining 1 tsp of the scallions, the ginger, crab meat and eggs, and the remaining 1/4 tsp of salt. Stir-fry briefly and add the remaining 1 1/2 oz of stock.
Bring to a boil and add the remaining of the cornstarch-water mixture. Cook, stirring, until thickened. Pour over the bean curd, and serve.
From: Nicholas Zou
Asparagus with Cashews
Ingredients:
1 1/2 pounds asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh ginger root; finely chopped
1/2 cup roasted cashews; coarsely chopped
1 tablespoon soy sauce
Directions:
Cut asparagus diagnally into 2 inch pieces.
Heat the oils together in a wok over high heat.
Add the ginger and stir fry for one minute.
Add the asparagus and stir fry until tender but still crisp 4 to 5 minutes.
Stir in the cashews and soy sauce.
Serve immediately.
Serves 6.
From: Nicholas Zou
1 1/2 pounds asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh ginger root; finely chopped
1/2 cup roasted cashews; coarsely chopped
1 tablespoon soy sauce
Directions:
Cut asparagus diagnally into 2 inch pieces.
Heat the oils together in a wok over high heat.
Add the ginger and stir fry for one minute.
Add the asparagus and stir fry until tender but still crisp 4 to 5 minutes.
Stir in the cashews and soy sauce.
Serve immediately.
Serves 6.
From: Nicholas Zou
Wednesday, May 23, 2007
Chicken Fried Rice
Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.
INGREDIENTS:
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed
PREPARATION:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).Chop the chicken meat and dice the onion and green onion. Heat wok and add oil.
When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
From Rhonda Parkinson
INGREDIENTS:
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed
PREPARATION:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).Chop the chicken meat and dice the onion and green onion. Heat wok and add oil.
When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
From Rhonda Parkinson
Stir-fried Egg Foo Yung
INGREDIENTS:
6 fresh mushrooms
1/2 cup mung bean sprouts
1/4 to 1/2 cup shredded Napa cabbage, as needed
3 Chinese sausages (lop cheong)
5 eggs
1 teaspoon salt
freshly ground black pepper, to taste
2 to 3 teaspoons Chinese rice wine or dry sherry
1/4 cup peeled and chopped onion
2 green onions, chopped
3 tablespoons canola, corn, or peanut oil
Extra soy sauce or salt, to taste
Egg Foo Yung Sauce:
1/2 cup low sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
a few drops sesame oil
Freshly ground black or white pepper to taste, optional
1 teaspoon cornstarch dissolved in 4 teaspoons water
PREPARATION:
To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken
Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung.Wipe the mushrooms with a damp cloth and slice. Rinse the mung bean sprouts and shred the cabbage. If desired, you can blanch the vegetables so they will be more tender - just be sure to drain them thoroughly. Chop the sausage on the diagonal into 1/4-inch piecesLightly beat the eggs with the salt, freshly ground black pepper and the rice wine or sherry. Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan. Add 1 tablespoon oil, and stir-fry the mushrooms until they are browned. Remove from the pan.Add the cooked sausage, onion and mushrooms to the egg, along with the other vegetables.Add 2 tablespoons oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown, then turn over and cook the other side. Serve hot with the sauce poured over top.
From Rhonda Parkinson
Subscribe to:
Posts (Atom)
