Chinese Recipes

Oriental Chicken & Rice Dinner

Ingredients :

1 tb oil

4 sm boneless skinless chicken

-breast ha; (about 1 lb.)

1 cn CAMPBELL'S Condensed Cream

-of Mushr; (10-3/4 oz.)

-- Soup

1 soup can of water; (1-1/3 -cups)

3 tb soy sauce

2 c MINUTE White Rice; uncooked

16 oz frozen stir-fry vegetables;

Instructions :
HEAT oil in large nonstick skillet on medium-high heat. Add chicken;cover.
Cook 4 minutes on each side or until cooked through.
REMOVE chicken from skillet.
Stir in soup, water and soy sauce. Bring toboil.
STIR in rice and vegetables. Top with chicken; cover.
Cook on low heat 5minutes.
Chinese Egg Rolls
Ingredients :
1/2 c soy sauce
1/4 c water
1 mashed garlic clove
1 juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tb vegetable oil
1 finely sliced celery stalk
1 sm head cabbage finely diced
3 finely diced large onions
1 pk (8-oz) finely diced fresh
1 soy sauce to taste
1 salt and pepper
1 lb bean sprouts thoroughly
1 egg roll wrappers
1 lightly beaten egg white
1 vegetable oil for frying
1 dipping sauce:
1/2 c soy sauce
1 ts dry mustard
1 ts to 3 ts garlic powder
1 ts vinegar
1 ts brown sugar
Mix together, soy sauce, water, garlic and lemon juice. Add the chickenandpork. Cover tightly and marinate overnight. Roast the chicken and thepork together in a 350 degree oven until done. The chicken takes about anhour. The pork takes about an hour and a half. When cool, cut intomatchstick pieces. Set aside. In a wok, or dee-sided frying pan, warmthe oil. Over medium heat, add the celery, cabbage, onions and mushrooms.Stir fry until celery and onions are tender. Add chicken and pork. Stiruntil heated through. Add soy sauce, salt and pepper to taste. Removethis mixture from heat. Stir in bean sprouts. When working with egg rollwrappers be sure to cover them with a damp cloth to prevent them fromdrying out. To fill each roll, mound about 2 heaping tablespoon of fillingjust below the center of the egg roll. Fold bottom corner up over fillingto cover, then fold in thetwo outside corners. Roll closed, sealing shutwith a bit of egg white. Putoil in a wok or large pan to a depth of about 2inches - deep enough to cover the egg rolls. Over medium-high heat,warm the oil and carefully add the egg rolls, one at a time. Deep fry about2-3 minutes, until golden brown on both sides, turning once. May bekept warm in 200 degree oven until serving time. Serve with dippingsauce.
DIPPING SAUCE: Combine soy sauce,mustard, garlic powder, vinegar and brownsugar.
NOTE: Egg rolls may be frozenafter frying and cooled. Reheat in oven to serve.
Noodles And Gravy (Yee Mein)
Ingredients :
20 sm chinese mushrooms
(or 1 can - sliced; mushrooms)
1/4 lb chinese barbecued pork
1/2 lb bok choy
1 pk pre-fried noodles (1/2 lb)
1 qt chicken stock
3 ts oil
1/2 lb bean sprouts
2 green onions, slivered
1/2 ts salt
1/2 ts sugar
2 tb oyster sauce
1 ts cornstarch
2 ts water
Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse,squeeze dry, remove and discard stems; cut mushrooms into strips,julienne style.
Cut Barbecued pork into very thin slices.
Break branches off center stock of bok choy. Remove and discard anyflowers. Peel outer covering off of center stock. Cut bok choydiagonally into 2 inch lengths.
Bring chicken stock to a boil, add noodles, and cook for 5 minutes.Drain and set aside. Discard the stock, as it will be quite oily.
Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts,green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2teaspoon salt and 1/2 teaspoon sugar. Remove and set aside.
Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes;then, add the oyster sauce. Mix well.
Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water,and toss together water, and toss together until well mixed.Add thickening made by mixing the cornstarch with the cold water.Cook for 1 minute, and serve.
Chinese Style Rice
1 1/2 c Long-grain white rice, not
or brown rice
3 1/2 c Water - (to 4 cups)
Put rice in a 3-quart heavy saucepan and, using your fingers as a rake,rinse under cold running water. Drain rice in a colander.In pan bring water (3 1/2 cups for white or 4 cups for brown) to a boilwith rice. Simmer rice, covered, over moderately-low to low heat untilsteam holes appear on surface and water is absorbed, about 16 minutes forwhite rice and 35 to 40 minutes for brown.With a fork fluff rice and spread in a shallow baking pan. To coolrice completely, spread in a shallow baking pan. Chill rice, covered withplasticwrap, at least 12 hours. Rice may be made 2 days ahead and chilledin a sealable plastic bag.This recipe yields 7 cups.
Chinese Shrimp Fried Rice
3 lb medium shrimp
1 tb unsalted butter
2 raw eggs
2 tb milk
2 tb sesame oil
1 c finely chopped spanish onion
1/4 ts fresh grated ginger *
1/3 c sweet sherry (oloroso)
2 c bean sprouts
2 c cooked long grained rice
1/3 c light soy sauce **
6 green onions, chopped
1 vegetable cooking spray
1 salt and pepper, to taste
* or ground ginger ** preferably Kikkoman
Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet withcooking spray and melt butter over high heat. Make an omelet by adding theeggs to the milk and salt and pepper to taste and whisking until fluffy.Pour egg mixture into hot skillet and spread evenly. Cook until puffy andset. Remove omelet with spatula, place in a plate and chop with a knife andfork. Set aside.
Reheat skillet; add sesame oil. Cook Spanish onions on medium heat untilslightly transparent, about 3 mins. Add shrimp, cook until they turn plumpand pink, about 3 mins. Then add ginger, sherry, bean sprouts and omeletpieces. Cook on low heat and stir frequently so that sprouts are thoroughlycovered with the wine and ginger. Add the rice and thoroughly stir mixture.
Add soy sauce and continue to toss mixture so that the soy sauce coats allthe rice. Add green onions and continue to mix thoroughly. Serve immediately.
Chinese Chicken
12 oz chicken breasts; skinned &
1 tb vegetable oil
1 c broccoli flowerettes
1 c caulifowerets
1/2 lb mushrooms; sliced
4 green onion; cut in 1 pieces
2 tb low-sodium soy sauce
3 tb dry sherry
1 ts gingerroot
1 ts arrowroot dissolved in +
2 tb water
1/4 ts sesame oil
Trim any fat from chicken and thinly slice diagonally. In a largenon-stick or wok, heat oil and stir-fry chicken 3 or 4 minutes oruntil cooked through. Remove with a slottled spoon and keep warm.Add broccoli and cauliflower, stir fry 2 minutes. Add mushrooms,green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes.Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook untilheated through.

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