A Chinese Menu Suggestion #4

A main course recipe for A Chinese Menu Suggestion #4.

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 450

Description

A main course recipe for A Chinese Menu Suggestion #4.

Ingredients

carrots
turnip
bamboo shoots
white cabbage
salt
tomatoes
water
noodles
Chinese pickles (cha tsai)
scallions
pea sprouts
Vesop (soy sauce substitute)
MSG (monosodium glutamate)
pepper
scallops
red peppers
oil
salt
fresh ginger
oil
brown sugar
sherry
cornstarch
soy sauce
chicken (2 1/2 lb)
vinegar
soy sauce
honey
sherry
molasses (treacle)
all-purpose flour
salt
ground cinnamon
ground ginger
freshly ground black pepper
salt
salt
freshly ground black pepper
lean pork
soy sauce
sherry
oil
fresh mushrooms
cornstarch
stock or water
fresh spinach
frozen leaf spinach
oil
salt
soy sauce
long grain rice
water
long grain rice
water
milk
granulated sugar
almond essence
ground rice
canned mandarin oranges
flaked toasted almonds

Directions

1
Peel the carrots and turnip, shred or grate the flesh finely. Grate the bamboo shoots and shred the cabbage. Mix 1 tsp of the salt with these vegetables.
2
Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well.
3
Add the water, mix well, then stir in the noodles. Simmer for 30 minutes.
4
Slice the Chinese pickles and chop the scallions. Add these with the pea sprouts to the pan and cook for 5 minutes.
5
Add the remaining ingredients (Vesop/soy sauce, MSG, pepper) and simmer for 10 minutes.
6
Core the red peppers and cut into thin rings. Fry in 1 tablespoon oil and 1 teaspoon salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain.
7
Chop the fresh ginger finely. Fry the scallops and ginger in 2 tablespoons oil for 1 minute.
8
Add the brown sugar and sherry to the scallops.
9
Mix the cornstarch to a smooth paste with the soy sauce and add to the pan.
10
Heat gently, stirring until slightly thickened. Add the peppers and cook for 1 minute.
11
Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour.
12
Drain, rinse under cold water and dry with kitchen paper.
13
Mix together the vinegar, soy sauce, honey, sherry and molasses. Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes.
14
Brush over the remaining soy sauce mixture and hang again for 20-30 minutes.
15
Mix the flour and 1 tsp salt together and rub well into the chicken skin.
16
Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper.
17
Chop the chicken into 8 pieces and serve warm with the following dips:
18
Cinnamon Dip: Mix together 1 tblsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp freshly ground black pepper, and 1/4 tsp salt. Place in a small saucepan and heat until very hot, stirring constantly.
19
Pepper and Salt Dip: Mix together 1 tblsp salt and 1/2 tblsp freshly ground black pepper. Place in a small saucepan and heat, stirring constantly, until the salt begins to brown.
20
Serve with Hoi Sin Sauce in separate small bowls. Note: As this dish is eaten with the fingers, place finger bowls of cold water on the table.
21
Cut the pork in paper thin slices, add the soy sauce and sherry. Toss well.
22
Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 minutes. Remove from the pan and keep hot.
23
Wash and dry the mushrooms. Slice them thinly and fry quickly in the remaining fat.
24
Add the meat again and mix well.
25
Mix the cornstarch to a smooth paste with the stock or water, add to the pan and heat gently, stirring all the time, until slightly thickened.
26
Wash the spinach thoroughly and drain off excess water, or defrost the frozen spinach.
27
Heat the oil in a large sauce pan, add the leaf spinach and fry over fierce heat for 1 minute, stirring all the time, until the spinach softens.
28
Add the salt and soy sauce, mix well and cook gently for another minute.
29
Wash and drain the rice. Cook in boiling water for 5 minutes, stirring occasionally to prevent sticking.
30
Reduce the heat to simmering, cover the pan and cook for 20 minutes or until all the water has been absorbed and the grains are quite separate.
31
Alternatively for Steamed Rice: Wash and drain the rice. Cook in boiling water for 3 minutes. Drain. Put the rice in a steaming tier and cook for 30 minutes. (If no steaming tier is available, use a nylon or hair sieve in a wooden basin.)
32
Put the milk, sugar, almond essence and ground rice in a saucepan. Bring to the boil, stirring constantly, and simmer for 5 minutes.
33
Pour into a dish, cover and cool.
34
Drain the mandarin oranges well. Spoon the rice pudding into individual dishes.
35
Place the mandarin oranges on the rice and sprinkle with the toasted almonds.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Protein 30gg60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese cuisine, crisp skin chicken, scallops with peppers, pork with mushrooms, mixed vegetable soup, fried spinach, almond lake dessert, mandarin oranges, dinner party menu, asian cooking, steamed rice, ginger, soy sauce, deep fried chicken, home cooking, feast, multi-course meal

Read it online: https://www.chefs-mate.com/recipe/a-chinese-menu-suggestion-4/