Almond Chicken
This is one of my favorite Cantonese dishes. I got this from an Australian Women’s Weekly cookbook that I’ve had and loved for years. The original recipe called for deep frying, which you can certainly do, I just stir fry it.
Lemon Chicken
Another from my favorite Chinese cookbook, “Chinese Cooking Class” by Australian Women’s Weekly. This is just as good as Chinese take-out Lemon Chicken. The lemon sauce is supposed to be tart and sweet at the same time.
Spicy Chinese Sesame Garlic Chicken Light
This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. My last recipe had way too much fat and salt, so I lightned it up.
Stir-Fried Chicken With Bean Sprouts
A recipe I found in my collection of cuttings from magazines. I’m posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I’ve collected over the last year. A Shanghai preparation. Number of servings is just an estimate.
Cantonese Roast Duck
Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight.
