The key to Chinese cooking is to find a good Chinese store to
get your ingredients. Chinese buy fresh then cook. Fish are
brought home alive, killed cleaned and cooked. Many of the
items in a Chinese supermarket are dehydrated. Mushrooms,
some vegetables, scallops etc. Dehydrating intensifies the
flavors. If you don't have a rice cooker, I suggest you put
one on your shopping list. You'll love it. Chinese cooking
goes fast, so have everything ready for the Wok.
Ingredients:
8 oz chicken filets or chicken thighs
1 tsp mashed garlic
½ tbsp mashed dried shallot
½ can sliced button mushrooms
4 oz string beans or peas
Seasoning 1:
¼ tsp salt
½ tbsp corn starch
1 tbsp oil
Seasoning 2:
Dash
of sesame oil
Pinch of pepper
¼ tsp
salt
¼ sugar
½ tbsp fish sauce (or light
soy)
½ cup stock
Sauce:
2½ tsp
corn starch
2 tbsp water
Instructions:
In a Wok
Saute peas or string beans (trimmed and sectioned) with 1 tbsp
oil. Add 2 tbsp water. remove when cooked. Wash chicken,
drain and cut up into thick filets. Marinate with seasoning
(1) for 15 minutes. Parboil in hot oil or scald in boiling
water until chicken is cooked. Remove from pot and drain.
Saute button muchrooms with 2 tbsp oil. Add dried shallot,
mashed garlic, then chicken. Fry and stir. Sizzle 1 tsp wine.
Add seasoning (2) and bring to boil for 3 more minutes. Add
peas or string beans and mix well. Add in sauce.
Dish up. Serve with sauce.
Simone
|
