Chicken Velvet

Chicken velvet is a festive dish made by coating chicken in beaten egg white, and then poaching the mixture in oil and heating it in a rich stock. The final result really is "smooth as velvet."

Serves 4 to 6

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

• 2 chicken breasts, 6 to 7 ounces each, boneless, skinless
• 1 cup plus 2 tablespoons chicken stock, divided (see directions for a chicken stock recipe)
• 2 egg whites
• 1 tablespoon cornstarch
• Salt and pepper, to taste
• 3 cups oil for deep-frying, or as needed
• 2 tablespoons oil for stir-frying
• 2 leeks, cut on the diagonal into 1-inch pieces
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 2 teaspoons rice vinegar
• a few drops sesame oil
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 4 tablespoons chopped Chinese or Virginia cooked ham

Preparation:

Chop the chicken breasts into bite-sized chunks. Use a food processor set at low speed to mince the chicken breasts.

Add 2 tablespoons good chicken stock to the minced chicken, a few drops at a time, until you have a paste-like consistency.

Beat the egg whites until they are just beginning to stiffen. Carefully fold the beaten egg white into the chicken mixture. Add the cornstarch and salt and pepper.

Heat the wok. Add the oil for deep-frying and heat to 360 degrees Fahrenheit. When the oil is ready, add the chicken mixture and deep-fry quickly, using cooking chopsticks to separate the individual pieces. Turn over and cook the other side (total cooking time should be 2 to 3 minutes). Remove and drain on paper towels. Remove the oil and clean out the wok.

Heat 2 tablespoons of oil in the wok. Add the chopped leeks. Stir-fry for 1 minute, then stir in the soy sauce and sugar. Stir-fry until the leeks until they turn bright green. Remove from the wok.

In a medium saucepan or the wok, bring the remaining 1 cup chicken stock to a boil. Add the chicken mixture. Bring back to a boil, and stir in the rice vinegar and sesame oil. Taste and add soy sauce, sugar, salt, or other seasonings as desired. Thicken with the cornstarch slurry. Serve hot on a platter with the leeks. Garnish with the chopped ham.

Variations: Chicken Velvet is frequently served with stir-fried snow peas and/or dried mushrooms. To prepare, remove the strings from the snow pea pods. Soak the dried mushrooms in water for 20 minutes and remove the stems. Use in the recipe in place of the leeks.

Candied Banana Fritters

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

5 bananas, firm and not overripe
4 cups oil for deep-frying, or as needed
1 egg, lightly beaten
3/4 cup water
1 cup all-purpose flour
2 tablespoons oil
1 1/2 cups granulated sugar
3 – 6 tablespoons white sesame seeds, according to taste*

Preparation:

Preparing and Deep-frying the bananas:
1. Cut the bananas into 1 1/2 inch lengths (about 5 pieces per banana).
2. Combine the egg and the water, and then stir into the flour to make a batter.
3. Heat the oil for deep-frying to 365 degrees Fahrenheit. Use a fork to dip each banana slice into the batter, roll it around and coat it with the batter. (If needed, push the banana off the fork with your finger, then use the fork to push the banana around in the batter to recoat it. Respear it with the fork).
4. Carefully add a few slices of battered banana into the hot oil. Deep-fry, until they are golden brown and the batter is crispy (about 3 minutes). Remove the banana slices with a slotted spoon and drain on paper towels.

Caramelizing the bananas:
Note: Since the caramelized sugar starts hardening and becomes difficult to work with quite quickly, it’s easiest to caramelize half the bananas at a time:
1. Fill 2 bowls with ice cold water and several ice cubes, and place in the freezer while preparing the sugar syrup.
2. Heat 1 tablespoon oil on low-medium heat, then add 3/4 cup sugar, stirring constantly until it turns a golden brown (about 5 minutes). Be careful not to burn the sugar. Remove the wok from the heat and stir in half the sesame seeds. Set out the ice bath.
3. Working quickly, use a fork to place a banana slice in the sugar syrup mixture and turn to coat it in the syrup. Place the banana in the ice water for several seconds, until the sugar coating has hardened. Place the banana on a sheet of wax paper. Continue with the remainder of the banana slices. If the syrup starts to cool and harden, heat again on low heat, stirring constantly, until it is liquid.
4. Caramelize the second half of the bananas, repeating steps 2 and 3 and using the second ice bath.
*If you like, feel free to use black sesame seeds, which are thought to help prevent hair from graying.

Butter Prawns

Curry leaves lend an Indian influence to this Malaysian seafood recipe.

Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• 1 pound tiger prawns, fresh or frozen
• 1 cup oil, for poaching prawns
• 1 stick (4 ounces) unsalted butter
• 1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
• 1 teaspoon Chinese rice wine or dry sherry
• 1 teaspoon granulated sugar
• 1/4 teaspoon chili paste with garlic, or to taste
• 3 tablespoons unsweetened coconut milk
• Black pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Preparation:

Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.

Heat 1 cup oil to 350 degrees. When the oil is hot, add the prawns. Briefly cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.

Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine, sugar, and chile paste.

Stir-fry for about 2 minutes, then add the coconut milk. Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.

Each serving contains: Calories 354, 2 g Carbohydrates, 19 g Protein, 30 g Fat, 237 mg Cholesterol, trace Fibre, 210 mg Sodium, 210 mg Potassium.

Bow Ties

Children love this sweet treat. For a more "adult friendly" version, prepare and deep-fry the bow ties, then lightly dust with icing sugar.
Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

1 package egg roll wrappers (4 1/2 inches by 5 1/2 inches - each wrapper makes 2 bow ties)
Syrup:
1 cup brown sugar
1/2 cup corn syrup
1/2 cup honey
1/2 cup water
Other:
4 - 6 cups oil for deep-frying, as needed

Preparation:

Lay out a wrapper so that the longer (5 1/2 inch) sides are on the top and bottom, and the shorter (4 1/2 inch) sides on the left and right. Cut each egg roll wrapper from top to bottom into 4 equal pieces.
Using a paring knife, cut a 1/2 inch slit in the center of each piece. Using 2 pieces, one laid on top of the other, make a knot like a bow tie. (Fold one end of the piece on top and thread it through the slit. Turn over, fold, and thread through the other way. Open the folded ends before deep-frying).
Heat wok and add oil. Deep-fry the bow ties until golden brown, about 5 at a time. Drain on paper towels or a tempura rack if you have one.
Boil the syrup ingredients in a pot on medium heat for about 5 minutes. Dip the bow ties into the boiling syrup (if the syrup isn't boiling the bow ties will be too sweet), and drain well. Set aside to harden. Serve cold. (The bow ties can be stored in an air-tight container).

Hawaiian Poultry Recipes - Hawaiian Mochi Fried Chicken

The author writes: "This Island version of fried chicken is named for the rice flour with which it is made. It is also enhanced by the sugar, soy and green onions which go into the egg batter."

Yields about 40 pieces
Ingredients:

2 pounds boned chicken
1/2 cup mochiko flour (glutinous rice flour - available in Asian markets)
1/2 cup cornstarch
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon salt
4 eggs, beaten
1 stalk of green onions, chopped fine
4 cloves garlic, minced
Preparation:

Bone the chicken and cut into plump finger-size nuggets and set aside.

Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.

Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.

Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.

Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.

Deep-Frying Questions and Answers

1. Do I need to use a wok for deep-frying?
No. Some people feel safer sticking with a deep-fat fryer. If you do use a wok make sure it is securely in place - flat-bottomed woks work best for electric ranges; round bottomed for gas stoves. (Make sure the round bottomed wok is securely in place in the wok stand).

2. How do I put the food into the wok?
Carefully sliding in the food will prevent splattering. Also, add ingredients in small amounts and don't overcrowd the wok. Overcrowding will lower the temperature and may lead to splattering or spillage.

3. What is a good temperature for deep-frying?
It depends on the recipe, but most suggest you heat the oil to somewhere between 350 degrees and 375 degrees Fahrenheit. (Partly this depends on the size of the food being cooked, as larger items can be deep-fried at a lower temperature). Remember, though, the temperature will drop slightly when you put in the food.

4. What type of oil should I use for deep-frying?
Peanut oil is good, as it has a high smoking point and thus does not burn easily even at high temperatures. Vegetable oils such as canola and corn oil are also good choices. Don't use sesame oil - it doesn't have a high enough smoking point. Neither does olive oil - besides, it's too expensive given the high quantities needed for deep-frying. Chinese recipes used to call for lard, but most don't anymore because of the fat content.

5. How much oil should I add?
Most recipes will call for a specific amount of oil, although some just list "oil for deep-frying," under the ingredients, while others give a range such as 2 to 4 cups. How much oil to add depends on the item being deep-fried. Make sure the food is completely submerged, but allow space at the top of the wok for the oil level to rise when the food is dropped in.

6. How can I tell when the oil is hot enough?
You can always go the traditional route and use a wooden chopstick to check the oil - it's hot enough when bubbles form all around the object. However, it takes a bit of practice to know just when the oil reaches the right temperature. Add to that the fact that you need to adjust for a drop in temperature when placing the food in the wok, and the novice is better off relying on a deep-fry thermometer. If you don't have a deep-fry thermometer a candy thermometer will work also.

7. How can I reduce splattering?
The food you are going to deep-fry should be at room temperature. This reduces the drop in the temperature of the oil when you put it in, lessening the chance of splattering. You might want to dry the food with a paper towel before adding it. If the food to be deep-fried is in a sauce, use a slotted spoon to let it drain before adding it to the wok. Similarly, if the food is batter-coated, make sure all the excess batter has dripped off before placing it in the hot oil.

8. What if the recipe calls for the food to be deep-fried twice?
This is optional, but it does give the food a crisp coating. The difference in texture between the crisp coating and the juicy interior makes a nice contrast. Make sure to recheck the oil temperature before you add the food back into the wok.

9. Can I reuse cooking oil?
Yes, you can reuse cooked oil several times. You'll know it has gone bad when it starts smoking at normal temperatures or the color darkens.

10. How can I reduce the amount of fat?
First, by keeping the temperature up. Food cooked at too low a temperature will be greasy. Secondly, by not overcrowding the wok, which lowers the temperature, again leading to greasy food. Finally, using a wok actually helps - the unique shape of the wok means that you use less oil to cook with than is the case with a deep-fat fryer.

Almond Boneless Chicken - Wor Su Gai

Omaha Steaks 12 (4 oz. approx.) Boneless Chicken Breasts

Almond Boneless Chicken - batter coated chicken that is deep-fried and sprinkled with almonds - is a specialty in Detroit, Michigan. This particular recipe for Almond Boneless Chicken was posted on our forum by Nerisk. 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.
Boneless Chicken [Explicit]

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.

Chinese Cooking Methods

The art of Chinese cooking is not, contrary to popular belief, complicated and difficult. Most Chinese dishes do not require a complex processing and equipment in the kitchen as does one of China's most famous dishes, Peking duck. Simplicity is the key to Chinese cuisine as evidently shown in their various cooking methods. When you have the ingredients, seasonings and marinades ready, you can use one of the following methods to cook in Chinese.

Roasting - Roasting is not family cooking in China, since few Chinese kitchens have facilities for roasting. Only restaurants go much into roasts and Cantonese restaurants excel especially in these. In roasting, raw ingredients are marinated in seasonings before being roasted in an oven or barbecued over direct heat from charcoal fire, with the roast turning slowly round and round. Marinades is added inside and out from time to time so that the skin remains smooth and shiny, instead of rough and flaky, and the meat remains juicy instead of powdery. The Peking duck is one of China's most famous dishes cooked this way. Families can go to food shops to buy roast meat or poultry and eat it cold. But for the crisp juicy hot roast duck, one has to go to a restaurant.

Boiling - Strictly speaking, this means cooking food in boiling water (A liquid is boiling when the surface is continually agitated by large bubbles). Violent boiling should be avoided. It wastes fuel; it does not cook the food any faster, it tends to make the food break up and so spoils the appearance; the liquid is evaporated too quickly with the consequent danger of the food burning. There are one or two exceptions to this rule; for example, when one wants to drive off water quickly from syrup or a sauce to make it thicker, then violent boiling with the lid off hastens the process.



In Chinese cooking, there is very little big-fire boiling, as a complete process. Chinese would not consider eating boiled potatoes. After a thing is boiled, the natural question is - Now what of it? Quick plain boiling is often only a preparatory process for other ways of cooking - where the term parboil comes into place. There are some exceptions, such as plain boiled celery cabbage with salt and a little lard, or boiled yam, to eat with sugar. But celery cabbage and yam are such cook-proof things that they are good in any method prepared. It's not necessary to use continued big fire after water has started to boil, because water cannot be hotter than 100° C or 212°F.
Turn the fire to medium if you want but to make sure that it is at least hot in all parts, especially in a large tall boiling or steaming pot, the fire must be big enough for you to see the steam come out.
Shallow frying - shallow frying uses a small amount of oil in a frying pan or wok at a temperature lower than stir-frying. Ingredients are usually cut into slices or flat pieces, and are used as they are, slightly coated with batter or rubbed with seasonings. Fish is ideal for this cooking method. The presentation side of the food should be fried first as this side will have the better appearance because the oil is clean, then turned so that both sides are cooked and browned. Sauces, if called for, are then added. Food cooked this way is tender inside with some crispness outside. This method is quite similar to sautéing in the West.

Other Chinese cooking methods:

1) Stewing
2) Red-cooking
3) Clear simmering
4) Stir Frying
5) Deep Frying
6) Steaming & Double-Boiling
7) Other less common Chinese cooking methods that I will not elaborate here can be seen under cooking terms are salting, pickling, steeping, drying, meeting, splashing, plunging, rinsing & smoking.
8) Basic Preparation and Stir-fry Methods for Cooking Chinese Food Video