Chinese Noodle Chicken

Chinese Noodle Chicken

Serve : 4

INGREDIENTS :

• 4 skinless, boneless chicken breasts
• 1 tablespoon vegetable oil
• 1/2 cup sliced onion
• 2 cups broccoli florets
• 2 carrots, julienned
• 2 cups snow peas
• 4 cups dry Chinese noodles
• 1/4 cup teriyaki sauce

DIRECTIONS :

• In a large skillet brown chicken in oil, stirring constantly until juices run clear.
• Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
• Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.

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Cabbage With Chinese Sausage

Cabbage With Chinese Sausage

Cabbage and Chinese sausage pair together nicely in this simple home-cooked dish. Both Chinese pork sausages and hot bean sauce are available at Asian markets (find more information about hot bean sauce at the bottom of the recipe directions). If you don't want to add a cornstarch/water thickener at the end, reduce the amount of chicken broth to 2 tablespoons.

Cabbage with Chinese sausage serves 4 to 6 as a side dish.

Prep Time : 10 minutes

Cook Time : 7 minutes

Ingredients :

• 1 - 1 1/4 pounds Suey Choy (Napa Cabbage)
• 2 Chinese pork sausages (Lop Cheong)
• 2 green onions (spring onions, scallions)
• 1/4 cup sodium reduced chicken broth
• 1 teaspoon (or to taste) hot bean sauce (Toban Djan)* or chili paste
• 1/2 teaspoon granulated sugar
• 1 teaspoon cornstarch
• 2 teaspoons water
• 2 tablespoons canola or peanut oil for stir-frying
• 2 garlic cloves, minced (about 3 teaspoons)
• 1/2 teaspoon salt
• 1 tablespoon rice wine or dry sherry

Preparation :

• Remove the core from the cabbage. Chop the leaves crosswise into even pieces about 1 1/2 inches wide. Thinly slice the sausage on the diagonal. Chop the green onion into 1-inch pieces.
• In a small bowl, combine the chicken broth, hot bean sauce, and sugar. In a separate small bowl, stir together the cornstarch and water.
• Preheat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the garlic and salt. Stir for 10 - 15 seconds.
• Add the lower white parts of the green onion, and the sausage. Stir-fry the sausage for 2 minutes.
• Push the sausage to the sides of the pan. Add the chopped cabbage. Sprinkle the rice wine or sherry over. Stir-fry for about 1 1/2 minutes, until the green leaves darken slightly.
• Restir the sauce and pour it over the cabbage. Reduce heat and let simmer for 1 1/2 minutes. Add the green onions. Check the seasoning, adding soy sauce, salt or pepper if desired.
• Give the cornstarch and water mixture a quick re-stir. Turn the heat back up and add the mixture in the middle of the wok, stirring quickly to thicken. Stir to mix everything together and serve hot.

Hot bean sauce (Toban Djan) is a fermented paste that combines hot chilies with broad beans, also called fava beans. Several brands can be found in Asian markets, including Lee Kum Kee's "Chili Bean Sauce."

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Barbequed Spareribs

Barbequed Spareribs

Serves : 6 to 8

Ingredients :

• 4 pounds spareribs
• 3 tablespoons light soy sauce
• 3 tablespoons dark soy sauce
• 1/3 cup hoisin sauce
• 1 tablespoon ketchup
• 1 tablespoon red wine vinegar or balsamic vinegar
• 2 teaspoons brown sugar
• 2 garlic cloves, finely chopped
• 1/4 cup honey dissolved in 1/2 cup boiling water

Preparation :

Place the spareribs in a shallow dish.
In a small bowl, combine the light soy sauce, dark soy sauce, hoisin sauce, ketchup, vinegar, brown sugar and chopped garlic.
Add the mixture to the spareribs and marinate in the refrigerator, covered, overnight.
Turn occasionally to make sure the spareribs are completely coated.

Preheat the oven to 350 degrees Fahrenheit.
Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven.
Place the pork on a rack above the water.
Roast the pork for 50 to 60 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit.
Brush the spareribs with the honey and water mixture several times during roasting.
Remove and cool briefly before serving.

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Almond Boneless Chicken

Almond Boneless Chicken

Almond Boneless Chicken (batter coated chicken that is deep-fried and sprinkled with almonds) is a specialty in Detroit, Michigan. The total preparation and cooking time will depend on what type of cooking utensil you use to deep-fry the chicken.

For the batter, use a regular or large egg that has been lightly beaten with a fork. Combine the batter ingredients in a bowl and stir vigorously with a wooden spoon until smooth.

Ingredients :

• 2 whole chicken breasts, skinned, boned, and cut in half
• 1/2 teaspoon salt
• 1 tablespoon dry sherry

Sauce :

• 4 tablespoons cornstarch
• 3 tablespoons water
• 3 cups chicken broth, homemade or storebought (low-sodium is best)
• 1 1/2 cups chopped mushrooms (optional)
• 3 tablespoons chicken fat or butter
• 2 teaspoons soy sauce
• 3 tablespoons chicken bouillon granules

Batter :

• 3 tablespoons cornstarch
• 3 tablespoons flour
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 1 tablespoon water

Remaining Ingredients :

• 1 cup shredded lettuce
• 1/3 cup toasted, slivered almonds
• 1 green onion, finely chopped (green and white parts)
• Oil for deep-frying, as needed

Preparation :

Sprinkle chicken with salt and sherry and marinate for 15 minutes.

While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter :

Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

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