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Chinese Mustard

1/4 cup Boiling water 1/4 cup Dry English mustard 1/2 teaspoon Salt 2 teaspoons Salad oil Stir boiling water into dry English mustard. Add salt and salad oil. For yellower color, add a little turmeric.
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Chinese Noodles in PeanutSesame Sauce


1 lb. Chinesestyle noodles (or any spaghetti/fettuccinitype pasta) 2 Tbsp. dark sesame oil DRESSING: 6 Tbsp. peanut butter 1/4 cup water 3 Tbsp. light soy sauce 6 Tbsp. dark soy sauce 6 Tbsp. tahini (sesame paste) 1/2 cup dark sesame oil 2 Tbsp. sherry 4 tsp. rice wine vinegar 1/4 cup honey 4 medium cloves garlic, minced 2 tsp. minced fresh ginger 23 Tbsp. hot pepper oil (or amount to your own liking) 1/2 cup hot water Homemade hot pepper oil: 1/4 cup hot red pepper flakes 1 cup oil Combine hot red pepper flakes and oil in a saucepan over medium heat. Bring to boil, and turn off heat immediately. Let cool. Strain in small glass container that can be sealed. Refrigerate. GARNISH: (all are optional, depending on your taste) 1 carrot, peeled 1/2 firm medium cucumber, peeled, seeded, and julienned 1/2 cup roasted peanuts, coarsely chopped 2 green onions, thinly sliced 1. Cook noodles in a large pot of boiling water over medium heat. Cook until barely tender and still firm. 2. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. 3. FOR DRESSING: combine all ingredients except hot water in a blender and blend until smooth.

4. Thin with hot water to consistency of whipping cream. 5. For garnish, peel flesh of carrot in short shavings about 4" long. 6. Place in ice water for 30 minutes to curl.
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7. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve cold or at room temperature.
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Chinese Potato Salad


56 medium potatoes (about 2 1/2 pounds) 4 slices bacon, wellcooked and crumbled 3/4 cup chopped bok choy 1 red pepper, diced 1/2 cup chopped green onion 1/4 cup chopped cilantro Sauce 1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 12 tsp sesame oil 1/81/4 tsp hot mustard powder 1/8 tsp salt Boil the potatoes until cooked but still firm. Cut into potato saladsized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and hot 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. Mix and serve.
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Chicken Chow Mein


12 ounces noodles 8 ounces skinless, boneless chicken breasts 3 tablespoons soy sauce 1 tablespoon rice wine or dry sherry 1 tablespoon dark sesame oil 4 tablespoons vegetable oil 2 garlic cloves, finely chopped 2 ounces snow peas, ends removed 4 ounces bean sprouts 2 ounces ham, finely shredded 4 scallions, finely chopped saIt and freshly ground black pepper 1. Cook the noodles in a saucepan of boiling water until tender. Drain, rinse

under cold water, and drain well. 2. Slice the chicken into fine, 2inch shreds. Place in a bowl. Add 2 teaspoons of the soy sauce, the rice wine or sherry and sesame oil. 3. Heat half the vegetable oil in a wok or large frying pan over a high heat. When the oil starts smoking, add the chicken mixture. Stirfry for about 2 minutes, then transfer the chicken to a plate, and keep it hot. 4. Wipe the wok clean, and heat the remaining oil. Stir in the garlic, snow peas, bean sprouts and ham, stir fry for another minute or so, and add the noodles. 5. Continue to stirfry until the noodles are heated through. Add the remaining soy sauce to taste, and season with salt and pepper. Return the chicken and any juices to the noodle mixture, add the scallions, and give the mixture a final stir. Serve at once.
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Chicken Corn Soup


2 pints chicken stock 8 oz can creamed sweetcorn 1/2 teaspoon salt pinch of MSG 2 tbpns cornflour mix with 4 tbspns of cold water 2 spring onions, finely chopped 2 egg whites 2 tbpns milk 2 oz chopped ham 1. Put the stock in a pan and bring to a boil. Add the creamed corn, salt, MSG, and the cornflour blended with the water. Stir until the soup thickens and comes back to the boil. Sprinkle on the spring onions, then turn off the heat. 2. Beat egg whites and milk. Pour into the soup in a thin stream. While wisking constantly. 3. Sprinkle chopped ham over soup. Serve.
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Chicken with Mangoes


1 cup allpurpose flour 1 3/4 cups water 1/2 teaspoon salt 1/4 teaspoon baking powder 3 whole chicken breasts 1 piece fresh ginger root (2x1 inches) 8 green onions 1 can (15 ounces) mangoes 3 cups vegetable oil

3 tablespoons white vinegar 3 tablespoons dry sherry 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons cornstarch 2 teaspoons instant chicken bouillon granules 1 teaspoon sesame oil 1. Combine flour, 1 cup of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes. 2. Cut skinless and boneless chicken into 1/4 inch wide strips. Mix them into flour mixture. 3. Cut ginger into waferthin slices. Cut onions into 1/2 inch pieces. Drain mangoes and cut into 1/2 inch wide strips. 4. Heat vegetable oil in wok over high heat until it reaches 375F. Add chicken one strip at a time. Cook until golden, about 3 to 5 minutes. 5. Leave about 1 tablespoon oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stirfry until ginger is light brown. 6. Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes. 7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.
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