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| Chinese Cooking Continued |
| D.) PORK-STUFFED CLAMS : |
| 2 lbs. small clams in shell; 1 cup water; 1 lb. bone- less lean pork, finely chopped or ground; 1/4 cup of minced water chestnuts; 1 whole green onion (minced); 1 tbls. each soy sauce, sherry, and cornstarch; 1/2 tsp. each salt and minced fresh ginger; 1 tsp. sugar; 1/4 tsp. grnd. white pepper. |
| 1.) Scrub clams well with a brush. Place in a large wok or frying pan and add water. Bring to a boil, then cover and simmer until all of the shells open (about 5 mins.). Cool; drain off broth and save for soup. Remove clams from shells and mince the clam meat. Separate each shell making two halves; turn them upside down to drain 2.) Combine minced clams with the pork, water chestnuts, onion,soy sauce, sherry, corn- starch, salt, ginger, sugar, and pepper; mix well. 3.) Mound about 4 tsps. of the mixture inside each shell. Arrange shells, filled side up, on heatproof plates that will fit inside a steamer. If made ahead, cover and refrigerate for as long 8 hrs., but bring to room temperature before steaming. 4.) To cook, place plate on a rack in steamer, cover and steam over boiling water for 20 mins., or until pork is cooked through-out. Makes about 20 filled shells. |
| E.) SHANGHAI SPICED CHICKEN LIVERS : |
| 1 lb. chicken livers; 1/2 cup each soy sauce & water; 1/4 cup sherry; 1 tbl. sugar; 1 whole star anise; 1 stick of cinnamon; 1/4 tsp. of fresh minced ginger; 1/4 tsp. grnd. red pepper; 1 whole green onion, cut into 1" pieces. |
| 1.) Place livers in a pan, cover with water, and bring just to boiling; drain. 2.) Add soy sauce, 1/2 cup water, sherry, sugar, star anise, ginger, onion, and red pepper. Bring just to boiling, reduce heat, cover and let simmer for 15 mins. 3.) Remove from heat and let cool. Slice livers into bite size pieces and return to the cooking liquid, and chill for at least 1 hr., or as long as 2 days. 4.) To serve, drain, discard ginger and green onions. Arrange livers on a serving dish. Serve with steamed rice. Makes 6-8 servings. |
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| F.) CANTONESE CURRY BEEF POCKETS: |
| 1/2 lb. lean ground beef; 1/2 small onion (minced); 2 tsp. curry powder; 1/4 tsp. salt; 1 1/2 tsp. each, soy sauce and sherry; 16 egg roll skins; 1 egg; Salad oil; hot mustard dipping sauce. |
| 1.) In a large wok or frying pan over medium-high heat, cook the beef and onion until meat is brown and crumbly, and the onion is tender. Stir in curry powder, salt, soy sauce, and sherry, and cook for 1 min., then cool. |
| 2.) Cut each egg roll skin in three equal strips, 2 1/4". In a small bowl, beat the egg slightly. 3.) A.) Fold bottom corner of a strip to form a triangle. Fold the triangle over again on itself, (see the illustration). B.) In the pocket formed, place 1 tsp. of the filling. C.) Continue folding triangle over until the entire length of the strip is folded. Seal final fold with the beaten egg. Repeat until all strips are filled. |
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