Thursday, January 10, 2019

54. China

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Farm Egg Dumplings

Country: The Huangshan Mountains (Anhui Province, China)
Course: Side
Makes: 2 to 4 servings 



Ingredients:
  • 4 oz ground pork
  • 4 eggs, beaten
  • 1 tsp ginger
  • 1 spring onion, minced
  • 2 tsp soy sauce
Directions:
  1. Mix the ground pork with the ginger, green onion, salt, chicken, and 1 tbsp of the soy sauce. Let marinate for at least 5 minutes.
  2. Heat a pan and pour a very thin layer of the egg onto the pan. Traditionally, this is done by heating up a ladle and then pouring the egg into the ladle to cook, giving it a nice round shape.
  3. Let the egg cook on one side, then drop a tablespoon or so of the pork filling onto one half.
  4. Fold the other half over the top of the filling. The egg should still be runny when you do this—if you let it set, the two halves of the dumpling won’t stick together.
  5. Remove from the pan and set aside until the rest of the dumplings are finished.
  6. Refrigerate and transfer to a steamer when ready to cook. Steam for 10 minutes or until the pork is cooked all the way through.
  7. Serve with soy sauce for dipping.

Kung Pao Chicken

INGREDIENTS

  1. Marinade
    • 1 tablespoon soy sauce
    • 2 teaspoons Chinese rice wine or dry sherry
    • 1 1/2 teaspoons cornstarch
    • 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
  3. Sauce
    • 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
    • 1 teaspoon soy sauce
    • 1 teaspoon hoisin sauce
    • 1 teaspoon sesame oil
    • 2 teaspoons sugar
    • 1 teaspoon cornstarch
    • 1/2 teaspoon ground Sichuan pepper
    • 2 tablespoons peanut or vegetable oil
    • 8 to 10 dried red chilies
    • 3 scallions, white and green parts separated, thinly sliced
    • 2 garlic cloves, minced
    • 1 teaspoon minced or grated fresh ginger
    • 1/4 cup unsalted dry-roasted peanuts

PREPARATION

    1. 1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
    2. 2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
    3. 3. You may need to turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
    4. 4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

    5. Sweet and Sour Pork

    6. Ingredients

      2 h4 servings663 



      Directions

      Add a notePrint
      1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
      2. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
      3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
      4. Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
      5. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

      6. Green Vegetables with Mushrooms

        Country: Fujian, China
        Course: Side
        Makes: 4 to 6 servings 



        Ingredients:
        • 5 oz bok choy
        • 3 1/2 oz shitake mushrooms
        • 2 garlic cloves, sliced
        • salt to taste
        • 1 tbsp cornstarch
        • 1 tbsp water
        • 2 tbsp soy sauce
        1. Trim and quarter the bok choy. Cut the mushrooms into chunks.
        2. Heat some cooking oil in a wok over a high flame. Add the garlic and let cook for a few seconds (it's really easy to burn at this temperature), then add the bok choy. Keep stirring until the bok choy starts to shrink, which should only take a minute or so. Add the salt and turn off the heat. Arrange the bok choy on a serving platter.
        3. Now add a little more oil to the wok and heat over a high flame. Add the mushrooms and cook for one minute, then add about 1/3 cup of water. Reduce the heat and let the mushrooms cook for about five minutes. Increase heat to medium and add the salt, soy sauce and the cornstarch mixture. Stir until combined and then remove from heat. Pour the mushrooms and sauce over the bok choy and serve.

        Sweet Potato In Spicy Caramel Sauce

      7. Ingredients

        • 1 Sweet Potatoes , cubed
        • 4 tablespoons Sugar
        • 1 teaspoon Sesame seeds (Til seeds)
        • 1 tablespoon Red Chilli sauce (Sichuan Sauce)
        • 4 tablespoons Corn flour
        • Salt , to taste
        • Cooking oil , for cooking

        • How to make Shandong Style Sweet Potato In Spicy Caramel Sauce Recipe

          1. We begin making the Shandong  Style Sweet Potato In Spicy  Caramel Sauce Recipe by soaking the potatoes after it is cut into a bowl containing cold water, this will help in removing all the starch from the potatoes.
          2. In the meantime, boil water in a saucepan with a teaspoon of salt , after 5 minutes you can add in the soaked potatoes and let it boil till it is half done.
          3. Strain the potatoes, and let it cool on a flat plate. In a mixing bowl add the potatoes and coat it evenly with corn flour.
          4. Heat a flat nonstick skillet, drizzle some oil and drop these coated potatoes and keep tossing them till it is crispy and light brown. Once it is done, set aside.
          5. In an another flat skillet, wipe all the water and add the sugar and keep it on the low heat for few minutes, Let the sugar slowly sweat and with the help of fork combine all the sugar evenly and wait till the sugar reaches a caramel state which is the dark brown state. Make sure you do not leave the sugar for more time otherwise the caramel will get burnt. 
          6. Make sure you do not leave the sugar for more time otherwise the caramel will get burnt. You can keep switching the pan away from the heat  for few seconds in order to get the right color on the caramel. 
          7. Once the caramel is done add the crispy potatoes and the chili sauce and give it a toss. Check for seasoning with salt and sprinkle some sesame seeds. 
          8. Serve the Shandong  Style Sweet Potato In Spicy  Caramel Sauce Recipe as a side dish with Cantonese Pan-fried Noodles.  
        • Gunpowder Tea
        (Good Eats: Firecrackers)
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