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Soft Tofu and Spinach Soup
Makes: 4 servings
Ingredients:
6 ounces baby spinach leaves
1/2 tsp. salt
1/4 tsp. ground white pepper
1 lb. soft block tofu, drained
3 cups chicken broth
1 Tbsp. soy sauce
1 tsp. sesame oil
1/4 lb. medium raw shrimp, shelled, deveined, and diced
1/2 carrots, thinly sliced
1 Tbsp. cornstarch dissolved in 2 tablespoons water
Instructions:
1. Place spinach in a food processor; pulse until chopped.
2. Cut tofu into thirds horizontally then julienne into strips
1/4-inch thick. Carefully transfer to paper towels to drain
thoroughly.
3. Combine broth, soy sauce, and sesame oil in a pot; bring to a
boil over medium-high heat. Add shrimp and carrot, cook for 1 to
2 minutes. Add cornstarch solution and stir until slightly
thickened. Add spinach and mix well.
4. Ladle soup into a serving bowl; place tofu over the soup and
serve.
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Crispy Chrysanthemum Fish in Sweet and Sour Sauce
Makes: 4 servings
Ingredients:
1 lb. firm white fishfillets, such as catfish or Tilapia
1 tsp. salt
1/4 tsp. ground white pepper
1/4 cup ketchup
1/4 cup rice vinegar
1/4 cup chicken broth
3 Tbsps. plum sauce
2 Tbsps. light brown sugar, packed
1 Tbsp. vegetable oil
1/4 cup minced celery
1/4 cup sliced carrots
1/4 cup minced onion
1/4 cup minced green bell pepper
vegetable oilfor deep-frying
1/4 cup cornstarch
Cooking:
1. Lay one of the fillets on a cutting board with the tail end
facing you. Working with a thin-bladed knife and holding the
blade parallel to the cutting board, cut through the center of
the fillet starting at one of the long sides. Do not cut all the
way through the fillet: the idea is to `butterfly´
it, so it opens up like a book. Close the fillet back up and cut
it crosswise-through the uncut side-into 1/2-inch
wide strips. Sprinkle fish filets with salt and pepper. Let stand
for 15 minutes.
2. Prepare the seasonings: Whisk the ketchup, vinegar, plum
sauce, chicken stock, and brown sugar together in a small bowl
until well blended.
3. Heat a 2-quart saucepan over high heat until hot. Add oil and
swirl to coat the bottom. Add the celery, carrot, onion and bell
pepper and stir-fry until vegetables begin to soften, 2 to 3
minutes. Pour in the seasonings, bring the sauce to a boil, and
then reduce the heat to low to keep the sauce warm.
4. Pour enough vegetable oil into the wok to a depth of 3-inches.
Heat over medium-high heat to 375 F. Dust the fish strips with
cornstarch to coat them lightly and shake gently to remove any
excess. Hold one of the fish strips by the uncut end and slowly
lower the cut end into the oil. Gently move the fish constantly
as you lower it so the cut ends begin to curl. When the ends
begin to curl, release the fish into the oil. Repeat with as many
of the remaining fish fillets as will fit into the oil without
crowding. Cook until golden brown, about 2 to 3 minutes. Remove
the fillets with a slotted spoon and drain on paper towels.
Repeat with the remaining fillet strips.
5. Arrange the fried fillets on a warm platter with the curled
ends facing up. Spoon the sauce over the fish and garnish with
steamed bok choy. Serve immediately.
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Steamed Crabs with Shaoxing Wine Sauce
Makes: 2 servings
Ingredients:
4 live Maryland blue crabsor 1 live Dungeness crab
4 egg whites, lightly beaten
1/3 cup chicken broth
2 Tbsps. Chinese rice wine, (shaoxing wine)
1/3 cup Chinese rice wine, (shaoxing wine)
2 tsps. minced fresh ginger
2 tsps. sesame oil
1/4 tsp. salt
Cooking:
1. If using Maryland crabs, clean well and remove skirt from each
crab. If using Dungeness crab, remove top shell, clean and
quarter crab bodies. Combine egg whites, soup stock, and 2 Tbsp.
rice wine; pour into a heatproof serving plate. Arrange crab
pieces on egg white mixture; place top shells of crabs on top of
crab pieces.
2. Combine seasoning ingredients in a bowl; set aside.
3. Prepare a wok for steaming. Add crabs; steam 10 to 12 minutes
or until crabs turn red and egg whites turn opaque. Pour
seasonings on top of crabs. Cover and steam another 2 minutes.
Serve hot.
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Red-Cooked Chicken
Makes: 4 servings
Ingredients:
3/4 lb. boneless, skinless chicken thighs
1 Tbsp. cornstarch
1 tsp. sugar
1/8 tsp. ground white pepper
1 Tbsp. Chinese rice wine
2 tsps. dark soy sauce
1 tsp. soy sauce
1 tsp. sesame oil
2 Tbsps. vegetable oil
2 ounces preserved ducks, diced
5 shallots, peeled
2 green onions, cut into 1-inch pieces
4 slices ginger, crushed
1-1/2 cups chicken broth
2 fresh red chilis, seeded and sliced
2 fresh green chilies, seeded and sliced
Cooking:
1. Combine chicken and marinade ingredients. Mix well and set
aside for 15 minutes.
2. Heat wok over medium heat until hot. Add oil and swirl to coat
sides. Add duck, shallots, green onions and ginger; stir-fry for
20 seconds. Add chicken; stir-fry for 1 minute. Add chicken stock
and bring to a boil. Cover, reduce heat and simmer for 25 to 30
minutes. Add chilies; cook for 3 to 4 minutes. Serve with steamed
rice.
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Curried Seafood Over Rice
Makes: 6 servings
Ingredients:
1 Tbsp. Chinese rice wine
1/2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground white pepper
1/4 lb. medium shrimp, peeled and deveined
1/4 lb. bay scallops
1/4 lb. squid, cleaned and bodies cut into rings
1-1/2 cups chicken stock
2 Tbsps. coconut milk
2 tsps. soy sauce
1 Tbsp. curry powder
2 Tbsps. vegetable oil
1 egg, slightly beaten
4 cups cooked rice
1 small onion, diced
2 tsps. minced fresh ginger
1/4 carrots, diced
1/3 cup frozen peas, thawed
2 Tbsps. butter
2 Tbsps. all purpose flour
Cooking:
1. Combine marinade ingredients (rice wine, cornstarch, salt, and
pepper) in a bowl; add shrimp, scallops, and squid and stir to
coat. Let stand 20 minutes. Whisk together seasonings (stock,
coconut milk, soy sauce, curry powder, white pepper), in another
bowl; set aside.
2. Heat 1 tablespoon cooking oil in hot wok over medium-high
heat. Add egg; scramble and cut into small pieces with spatula.
Add rice; stir-fry 2 minutes. Remove to a serving plate.
3. Heat 1-tablespoon oil in the wok over medium heat. Add onion
and ginger; stir-fry until fragrant. Add seafood; stir-fry 2
minutes. Add carrots and peas; stir-fry 1 minute. Remove and set
aside.
4. Melt butter in a saucepan over medium heat. Add flour; cook,
stirring constantly, about 1 minute. Add seasonings; cook,
whisking, until sauce comes to a boil. Add seafood mixture; mix
thoroughly. Pour sauce over rice.
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Eight Treasure Steamed Rice Pudding
4 Servings
Ingredients:
2 cups rice
3 cups water
1 Tbsp. vegetable oil
1/4 cup sugar
1 cup lotus seed paste
1/4 cup candied lotus seed
6 dried red dates, soaked
4 maraschino cherries, halved
3 dried apricots, quartered
2 candied kumquats, sliced
2 Tbsps. dried cherries
2 Tbsps. raisins
1/2 cup water
1 Tbsp. lemon juice
1 cup sugar
Cooking:
1. Combine rice and enough water to cover; soak 2 hours. Drain.
Combine rice and water in a pot; cook over medium-high heat until
crater-like holes form. Reduce heat to low; cover and cook 15 to
20 minutes. Let cool. Combine cooked rice with cooking oil and
sugar; stir to coat. Set aside.
2. Brush bottom and sides of two bowls with oil. Layer half of
candied fruits on bottom of bowl to form a pattern; add rice to
fill bowl. Place 1/2-cup lotus seed paste in the middle of the
rice. Press down to pack rice and lotus seed paste. Repeat with
remaining bowl, rice, and lotus seed paste.
3. Prepare a wok for steaming. Add puddings; steam 10 minutes.
Invert bowl to unmold puddings on a serving plate.
4. Combine syrup ingredients in a saucepan; bring to a boil. Cook
until sugar dissolves. Add cornstarch solution; cook, stirring,
until sauce thickens. Pour sauce over puddings and serve.
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Adapted from Martin Yan´s Cooking at Home
(Wan Li Book Co Ltd)
Copyright Yan Can Cook Group 2005
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