Ok, this is for Spicy Brown:
And I have no photos of this dish. I looked all through my flickr and all the hundreds of photos I'm too lazy to post. Not to be found anywhere. Ooops!!! Sorry. If you want to see pictures, go look at this blog:http://kitschow.blogspot.com/2008/07/116-white-cut-chicken-recipe.html
which is not the same recipe but is similar for you visual folk.
& more info here about white cut chicken.http://en.wikipedia.org/wiki/White_cut_chickenWhite Cut Chicken recipe
(from the People's Republic of China Cookbook, Nobuko Sakamoto, 1977.
All MSG has been removed from this recipe, it's just fine w/o it.
Succulent chicken in a sauce with a real bite to it.
1/2 teaspoon salt
1 & 1/2 teaspoon thin soy sauce
1 teaspoon rice wine
1 3-pound frying chicken
1 tablespoon grated fresh ginger
3 tablespoons vegetable oil
1/2 teaspoon crushed flower pepper (also known as szechuan peppercorn or prickly ash)
1/2 cup Chinese stock or chicken stock
1 teaspoon water mixed with 1/2 teaspoon corn starch
1 tablespoon minced green onion
- Combine the ingredients for the seasoning mixture. Boil enough water to cover the chicken in a large pot. Put the chicken in and boil for 20-30 minutes, remove and test for doneness by piercing the thickest part of the thigh. If blood appears, cook for 5-10 minutes longer. Drain and carve into serving pieces. Sprinkle with the grated ginger.
- Put oil in a small pan over medium heat. When the oil begins to smoke, add the flower pepper and after 1/2 minute remove from heat.
- Put 1/2 cup stock in a wok over high heat. When it begins to boil, add the seasoning mixture and then the cornstarch paste. Stir until thickened.
- Pour the hot seasoned oil over the chicken, (the chicken will make a nice sizzling sound) then pour the sauce mix over it and garnish with green onion. Serve with rice. Makes enough for 3-4 people.
~I just get chicken breast and boil it. This is a dish that is really tasty either hot or cold. It translates REALLY REALLY well to tofu.
Another good tofu recipe as I'm too lazy to type when I can cut and paste.http://en.wikipedia.org/wiki/Mapo_doufuhttp://www.riceagain.com/2008/08/recipe-mapo-dofu-tofu/
Recipe: Mapo Dou fu / Tofu
Posted: August 18th, 2008 | Author: Nick | Filed under: Recipes | Tags: Chinese, Recipe, Sichuan |
Even tofu haters love Ma Po Tofu. Nearly everywhere you eat this dish it’s slightly different, because there are so many regional and family variations, and despite being a Sichuan dish it’s popular all over China where people have made slight adaptations to suit their collective pallets.
Here’s how I make it.
* 500g Tofu, cubed (use soft tofu, not to lao/old which is coarser and harder)
* 100g ground pork
* 2 Tbsp peanut oil
* 2-3 Minced garlic cloves
* 1 Tsp minced ginger
* 2 Tsp ground Sichuan peppercorn
* Dried Sichuan chili pepper
* Chopped spring onions
* 1 Tbsp fermented black bean
* 2 Tbsp chili bean paste
* 1 Tbsp soy sauce
* 1 Cup of Chicken stock
* White sugar
1. Add oil to the wok and brown the pork.
2. Add garlic and ginger and stir fry until fragrant. Then break the dried chili and add with the ground pepper corns and stir fry for 30 seconds or so.
3. Next add the bean paste and black bean and stir fry for about a minute until the flavors come out and the bean paste has coloured the other ingredients and the oil in your wok red.
4. Stir in the chicken stock and simmer for 30 seconds before adding the tofu cubes. Some stock powders and cubes contain a lot of salt, so if you’re using short cuts like me, be aware of the saltiness of the stock mixture before you add it lest your final result turns out a salty disaster.
5. Be careful not to stir the tofu too much as it breaks easily, though you can turn it over gentally or ladle the sauce over the top to ensure even coverage and that each and every bit soaks up all the flavours. (I have a shalowish wok so the tofu wasnt quite covered while it simmered in the sauce)
6. Add a pinch of sugar, cover and simmer for about 5 minutes but no longer than 10.
7. Add cornstarch mixture (2 tsp starch to 1 of warm water to thicken the sauce if still needed after simmering and garnish with spring onions.
You'll need this for both recipes- Szechuan flower pepper. Go find it. or if I am really nice I could be persuaded to send you some.