Chicken Wings in Ok Sauce
This recipe was told to me by two chinese friends after I had been for a meal at their home and told them how much I had enjoyed the taste. It is quite easy to prepare and the ingrediants are easy to aquire localy.
Vegetable Lo Mein
Adapted from a recipe by ANGCHICK at allrecipes.com. An excellent side dish for any Asian meal, try adding ¾ lb cooked meat (chicken, pork, beef, shrimp), cut in julienne, for a main dish. * The best noodles to use are found in Asian markets, labelled “lo mein.” They’re a slightly dry, curly, fresh egg noodle. Next best is regular dried linguini. Dried egg noodles will turn mushy, as will vacuum-packed “fresh Chinese-style” egg noodles. * Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It’s a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.
Chicken Steamed With Fresh Lemons (Sai Ling Mung Ching Gai)
This recipe is from Eileen Yin-Fei Lo’s “Chinese Chicken Cookbook”. There are quite a few chicken plus lemon dishes already on Recipezaar, including Italian (chicken piccata), Indian and Thai. This recipe is quite different, since it is steamed (actually, double steamed, which makes for a very intense, clear broth) … the ingredient list is imposing, but the process is really easy … and the flavor is fabulous — very different from the usual, thickly coated restaurant dish. As Eileen says in her introduction, the translation of the sai ling mung refers to “foreign lemons” because this is designed to use western-style lemons. Added comment (Oct 2008): Thanks to all the reviewers for their comments and photos. First, many of the recipes from Eileen Yin-Fei Lo’s book are her remembrances of her family’s (especially her aunt’s) home cooking in rural China, very traditional … so modern taste would definitely think about adding to the spectrum of spices used in this recipe. I think she would approve of changes to reflect individual palates. Second, looking at the sodium content of the analysis, I agree that getting 32% of your RDA in one dish is a bit much … you could reduce the amount of soy sauce, but if you do, you might want to increase either the wine or oyster sauce (or just add water) to maintain the liquid volume … I’d think first of reducing the 1/2 tsp salt directly and then reducing the soy if I needed more salt removed ….
Cantonese Chicken
From Company’s Coming cookbook. I’ve adjusted the recipe for 2 servings. This is a thin sauce but so tasty spooned over the chicken and mashed potatoes. Prep time does not include marinating. Easily doubled.
Chicken and Sweetcorn Soup
Very easy to make, but prepare everything before cooking as it takes about 10 – 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired.
