tbsps. water
Method: 1. Add 3 tbsps. water to ground chicken breast a few drops at a time and mix well. If ground chicken is not used, chop breast meat very fine, adding a few drops of water at a time while chopping. 2. Add wine, salt, and cornstarch. Mix thoroughly. 3. Beat egg whites until stiff and gradually fold into chicken mixture. (Save yolks for use in a dish that calls for egg yolks only.) 4. Heat 10 tbsps. oil in pan and add chicken mixture. Remove from fire immediately and stir briskly. Replace on fire and cook until firm but not browned. 5. Heat 2 tbsps. oil from chicken fat (or ordinary oil) and saute bamboo shoot and snow peas. Add 1 cup chicken broth and bring to boil. 6. Mix 1 tsp. salt, 1 tbsp. cornstarch, 1/4 tsp. monosodium glutamate, and 3 tbsps. water. Stir this mixture into sauce. 7. Place chicken mixture in dish, cover with sauce, and serve hot.
Steamed Chicken with Pineapple
Ingredients:
1 spring chicken
Oil for deep-frying
1 stalk leek, cut into small sections
5 slices ginger
1 tbsp. wine
3 tbsps. soy sauce
1 tsp. salt
1 tbsp. sugar
1 cup canned pineapple chunks
1 tbsp. cornstarch
1/2 cup juice from canned pineapple
1/2 cup juice from steamed chicken
Method: 1. Deep-fry whole chicken to golden brown. (Chicken may be halved before deep-frying.) 2. Place chicken in bowl. Add leek, ginger, wine, soy sauce, salt, and sugar. Steam for 40 minutes or until tender. 3. Remove bones and cut chicken into 2-inch pieces. Place on a serving plate. 4. Heat 1/2 cup juice from pineapple and 1/2 cup juice from steamed chicken, adding pineapple chunks and 1 tbsp. cornstarch. 5. When mixture thickens, cover chicken with it and serve hot.
Spring Chicken with Red and Green Peppers
Ingredients:
A
1 spring chicken, cut into pieces about 2 inches square
1 tbsp. wine
1 tbsp. soy sauce
4 tbsps. cornstarch
5 cups oil for deep-frying
B
5 tbsps. oil
1 clove garlic, crushed
3 slices ginger
3 or 4 red peppers, cut in half
5 green peppers, quartered and seeded
2 tbsps. wine
1 tsp. sugar
4 tbsps. soy sauce
1 tsp. cornstarch, mixed with
1 tbsp. water
Dash monosodium glutamate
Method: 1. Sprinkle chicken first with wine, next with soy sauce, and then with cornstarch from A ingredients. 2. Heat 5 cups oil and deep fry chicken in small amounts until golden brown. Remove chicken to a plate. 3. Heat 5 tbsps. oil; add garlic, ginger, and red peppers. Then add green peppers and fry for 2 minutes. Do not fry green peppers too soft. 4. Add deep-fried chicken, mix well, and continue to fry. Add remaining seasonings from B ingredients. When these boil up, add cornstarch and water mixture. Stir well and serve hot.
Rice-stuffed Chicken
Ingredients:
1 whole chicken (about 2 lbs.)
7 cups water
A
1/4 lb. glutinous rice, soaked in water for 10 minutes and drained thoroughly
4 dried mushrooms, soaked and sliced
2 chicken livers, diced
1 oz. ham, diced
5 arrowhead bulbs or water chestnuts or 1 small bamboo shoot, diced
2 tbsps. soy sauce
1 tsp. sugar
1 pinch black pepper
B
1 tbsp. sugar
3 tbsps. wine
5 tbsps. soy sauce
1 onion, cut into small pieces
C
1 egg
2 tbsps. soy sauce
5 tbsps. flour
Oil for deep-frying
Method: 1. Heat water to boiling point, lower heat, and add whole chicken. Simmer for 10 minutes until skin contracts. 2. Remove chicken from water and stab it all over with a fork to permit easier absorption of liquid. 3. Mix A ingredients thoroughly, stuff chicken with mixture, and use toothpicks (or metal pins) and string to close opening. 4. Replace chicken in water and add seasonings B. 5. Cover with lid and simmer over weak flame for 1 hour until water has almost completely evaporated. 6. Remove chicken from pan and coat completely with mixture of C ingredients. 7. Heat oil and deep-fry chicken to light golden brown.
Note: Steps 1-5 may be done some time in advance. Steps 6 and 7 may be omitted according to taste. In either case, chicken should be served hot.
Chicken in Wine
Ingredients:
1/2 spring chicken (about 1 lb.)
1/2 stalk leek
1 tbsp. salt
1/2 cup wine
1/4 cup soy sauce
Method: 1. Clean chicken, rub with 1 tbsp. salt, place ginger and leek inside, and steam for 30 minutes or until tender. 2. Soak chicken overnight in mixture of wine and soy sauce. 3. Slice chicken and serve cold.
Smoked Chicken
Ingredients:
1 spring chicken
3 tbsps. brown sugar
