Ethnic – Chinese

Chicken Salad Oriental

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A variations of this salad is at every restaurant, but this is the original.

Ingredients:

  • 2 chicken breast (or 3# turkey
  • 2 small slices fresh ginger (or 1/4 tsp dried ginger)
  • 1 head lettuce, chopped
  • 3 green onions, slivered into 1 inch pieces
  • 1/2 lb bean sprouts
  • 1/2 lb mushrooms sliced
  • 6-8 water chestnuts, sliced ( 1/2 can)
  • 1/2 c slivered almonds – toasted
  • 1/4 c sesame seeds, toasted
  • 1 pkg Mai-fun noodles (Rice threads)
  • oil

Dressing:

  • 1/2 tsp dry mustard
  • 1 Tab sugar
  • 1 Tab  soy sauce
  • 1 Tab sesame oil
  • 1/4 c oil
  • 3 Tab Marukan rice vinegar

Directions:

  1. Cook chicken in small about of water with ginger.
  2. Cut into bite size pieces.
  3. Fry Mai-fun noodles, a few at a time,in about 2 inches of hot oil (400°) in a deep pot. Watch out – they explode!
  4. Mix dressing ingredients in a jar.
  5. Shake vigorously.
  6. Toss everything together at the last minute.

Serves: 4 – 6

Source:  Mai-fun noodle package

Notes:  Noodles can be done ahead and stored in an airtight container.

20-Minute Peking Duck

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Your Chinese grandmother will be rolling over in her grave, but this does taste pretty authentic.

Duck Ingredients:

  • 2 Tbs dark sesame oil
  • 3 ½ -4# boneless duck breast halves
  • 10 thin flour tortillas (10”) cut in half
  • 2 cucumbers pealed, halved lengthwise, seeded, and cut lengthwise into 20 strips
  • 5 green onion tops, cut into thin strips
  • 2 Tbs sesame seeds

Hoisin Sauce Sauce Ingredients:

  • 1 hoisin
  • 2 tsp grated orange rind
  • 1/3 c orange juice
  • 1 Tbs Sriracha (hot chile sauce, such as Huy Fong)

Hoisin Sauce Directions:

Combine hoisin, orange rind, orange juice, and Sriracha.

Directions:

  1. Score duck breast skin 3 – 4 times.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add duck to pan, skin side down;
  4. Brush flesh side with hoisin sauce mixture.
  5. Cook 2 minutes.
  6. Turn and brush skin side with sauce.
  7. Cook 2 minutes more.
  8. Reduce heat to medium; cover and cook an additional 3 minutes on each side o until done.
  9. Cut duck diagonally across grain into thin slices.
  10. Heat tortillas according to package directions.
  11. Spread about 1 tablespoon hoisin mixture down center of each tortilla half.
  12. Divide duck, cucumber, onions, and sesame seeds between the 20 tortilla halfs
  13. Roll up and serve 2 on each plate

Serves: 10

Source: Cooking Light September 2004

 

Egg Flower Soup

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For meat lovers, you can add a ½ cup of diced leftover barbecued pork, cooked shrimp, or ham lunch meat.

Ingredients:

  • 6 c Swanson’s low fat chicken broth
  • 2 medium carrots
  • 1 c snow peas
  • ½ c frozen chopped spinach
  • 1 tsp cornstarch
  • 1 nori 8-x-7-inch sheet
  • 1 egg
  • 1 tsp sesame oil
  • 1/8 tsp salt
  • 1/8 tsp white pepper

Directions:

  1. In a medium soup pot, bring the chicken broth to a boil.
  2. Reduce the heat and simmer for 5 minutes.
  3. Julienne the carrots into match stick size pieces ½ in long.
  4. Snap off the snow pea stem ends and remove fibrous strings. Slice to 1/2”pieces.
  5. Add carrots and cook for 2 minutes.
  6. Add snow peas and spinach.
  7. Dissolve the cornstarch in 2 teaspoons of cold water.
  8. Add cornstarch solution to broth and cook, stirring, until the soup comes to a boil.
  9. Cut the nori into 1/8-inch strips.
  10. Stir in the nori. Turn off the heat.
  11. Crack the egg into a bowl and lightly beat it with a fork or whisk.
  12. Slowly pour the egg into the pot, stirring with a chopstick in a circular motion until long threads form.
  13. Stir in the sesame oil, salt, and white pepper.

Serves: 4-6

Source: Chinese Cooking for Dummies by Martin Yan