Recipes

Recipes to share!

This recipe was discovered by accident. Our daughter Cierra picked some Chinese food to cook for her Mother/Daughter book club on the night she host for the book "The Diary of Ma Yan". This was one of the recipes she made. We were all very pleasantly surprised by how good it was. Alia ate it like she hadn't eaten in a year!

3 Cups chicken broth

16 oz cream style corn

3 tablespoons apple juice

2 tablespoons soy sauce

2 tablespoons cornstarch

Mix broth, corn, apple juice and soy sauce in medium sized pan. Bring to a boil. Mix cornstarch and water together in a small bowl. Stir cornstarch paste into soup. Cook and stir until thickened.

Separate eggs. Put whites in a small bowl. Beat with a fork. Remove soup from heat. Pour whites slowly into soup, swirling with fork. (I just used one whole egg instead of the whites.) They will cook and look like ragged ribbons. Season soup to taste with salt and pepper.

YauGwok or Deep Fried Puffs:>)

INGREDIENTS
5 oz. plain flour
1 T grated coconut (finely chopped)
1 1/2 T roasted pounded peanuts (I grind party peanuts)
1 T fried white sesame seeds (I just toast in the oven)
1 T sugar
4 T vegetable oil
4 T water

Sift the flour and separate it into two portions. Add the water into one portion and knead till it is a dough. Add the oil to the remaining flour and knead the same. Mix the two doughs together and knead till it is soft. Roll into a thin sheet. Make into round shapes using a pastry cutter. Mix the coconut, pnuts, seeds,and sugar together with a little oil and water, place portions on the indiv. round sheets of dough, fold over to make a crescent shape and seal the edges. Deep fry on a med. heat til golden brown. Drain and serve. (I use my fry daddy)

This recipe doesn't make too many so at least double it. Yum Yum:>) (mm)

Recipe: Bang Bang Chicken (From Sichuan)

We found this recipe by accident and gave it a try long ago. It is very different as it is eaten over sliced cucumbers. Sounds strange but my kids love it! We do modify it.

*1 pound of boneless, skinless chicken breasts

*1 garlic clove crushed

1/2 teaspoon black peppercorn

*1 small onion, halved

*2 cucumbers, peeled and cut into thin strips (recipe says to seed– we dont)

*salt and ground black pepper

Sauce:

*3 tablespoons toasted sesame paste (otherwise known as Chinese Salad Dressing in the shops in our area)

*4 tablespoon light soy sauce (we use regular)

*1 tablespoon wine vinegar (we use rice vinegar)

*2 scallions finely cut (we use green onions)

*2 cloves garlic, crushed

*2 pieces fresh ginger peeled and cut into matchsticks (we leave out—Dion is not fond of ginger)

*1 Tablespoon Sichuan peppercorns, dry fried and crushed (we use regular)

*1 teaspoon light brown sugar (we half)

For Chili Oil: (We don’t use this)

*4 tablespoons peanut oil

*1 teaspoon chili powder

In a saucepan, place chicken, just covered with water. Add garlic, peppercorns and onion and bring to a boil. Skim the surface, stir in salt and pepper to taste, then cover the pan. Cook for 25 minutes or until chicken is tender. Drain, reserving stock.

Make the sauce by mixing the toasted sesame paste with 3 tablespoons of the chicken stock, (saving the rest for egg drop soup– great way to start the meal). Add the soy sauce, vinegar, scallions, garlic, ginger and crushed peppercorns to the sesame mixture. Stir in sugar to taste.

Make the chili oil by gently heating the oil and chili powder together until foaming. Simmer for 2 minutes, cool, then strain off the red-colored oil and discard the sediment.

Spread out the cucumber slices on a platter. Cut the chicken breast into pieces of about the same size as the cucumber strips and arrange them on top. Pour over the sauce, drizzle on the chili oil and serve.

Variation: peanut butter can be used instead of sesame paste, if preferred. Mix it with tablespoons sesame oil and proceed as in step 2.

Recipe: Bang Bang Chicken (From Sichuan)

Crab Rangoon