Mrs,Kwan's Kitchen
Hello, I'm Mrs,Kwan And I would like to share some of my recipes with you. Enjoy
General Tso's Chicken Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp minced garlic 1+1/2 tsp minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 1 tsp monosodium glutamate (optional) Meat: 3 lbs deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers 1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. 2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. 3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
Lo Mein Although this is for beef lo mein, just substitute chicken or shrimp. This is from the Chinese Village Cookbook by Rhoda Yee. It is great, and kids love it! 1/2 lb egg noodles (I use the 12 oz package) 1/2 lb flank steak 1 tsp. cornstarch 1 tbsp light soy sauce 1 tsp. sherry 1 clove garlic, crushed sauce mixture - 1 tbsp cornstarch 1 c. chicken stock 1 tbsp soy sauce 2 tbsp oyster sauce 1 tsp sesame oil 1 stalk green onion,diced 2 tbsp. oil Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Slice beef into 1/8-inch strips across the grain. Marinate for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready. Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown. Discard. Add beef and salt stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles.
Chinese Potato Salad 5-6 medium potatoes (about 2 1/2 pounds) 4 slices bacon, well-cooked and crumbled 3/4 cup chopped bok choy 1 red pepper, diced 1/2 cup chopped green onion 1/4 cup chopped celantro Sauce 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and host mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill.
Crunchy Chinese Chicken Nuggets 1 lb. chicken breasts cut in 1" nuggets 1/2 cup soy sauce garlic salt to taste 1/2 c. cornstarch 1/2 c. all purpose flour 1 1/2 teaspoon baking powder 3/4 teaspoon salt 1/3 c. milk 1/3 c. water Combine chicken cubes, soy sauce and garlic salt in med. sized bowl and mix until meat is coated. Refrigerate 1 hour. Combine remaining ingredients and dip chicken pieces until well coated and deep fry until nuggets are golden brown and place on paper towels to absorb grease. Serve with sweet and sour sauce to dip in.
Chinese Style Fried Rice Yield: 4 Servings Ingredients 1 c water 1 1/3 c minute rice 1 egg 3 tb butter 1/3 c onion 1/2 c water 3 tb soy sauce Instructions In a small saucepan, bring 1 cup water to a boil. Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile using a 10" skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup chopped onion to the rice. Saute, stirring over medium heat until mixture is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into the rice.
Sugared Walnuts Ingredients (4 servings) 2 c Walnut halves, raw 1 tb Sugar 1 c Peanut oil Instructions Blanch walnut halves for 30 seconds; drain. While still slightly damp, dredge nuts in sugar. Spread them out to dry. Heat oil in wok to about 200 degrees, or until a test walnut browns in about 30 seconds. If walnut is too dark, oil is too hot. Deep-fry nuts, 1/2 cup at a time. Sugar will melt and form a thin, hard outer shell. Cool and cover until ready to serve.
