Mrs. Ma's Chinese Cookbook - Nancy Chin

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fat (or ordinary oil) and saute bamboo shoot and snow peas. Add 1 cup chicken broth and bring to boil. 6. Mix 1 tsp. salt, 1 tbsp. cornstarch, 1/4 tsp. monosodium glutamate, and 3 tbsps. water. Stir this mixture into sauce. 7. Place chicken mixture in dish, cover with sauce, and serve hot.

      Steamed Chicken with Pineapple

      Ingredients:

      1 spring chicken

      Oil for deep-frying

      1 stalk leek, cut into small sections

      5 slices ginger

      1 tbsp. wine

      3 tbsps. soy sauce

      1 tsp. salt

      1 tbsp. sugar

      1 cup canned pineapple chunks

      1 tbsp. cornstarch

      1/2 cup juice from canned pineapple

      1/2 cup juice from steamed chicken

      Method: 1. Deep-fry whole chicken to golden brown. (Chicken may be halved before deep-frying.) 2. Place chicken in bowl. Add leek, ginger, wine, soy sauce, salt, and sugar. Steam for 40 minutes or until tender. 3. Remove bones and cut chicken into 2-inch pieces. Place on a serving plate. 4. Heat 1/2 cup juice from pineapple and 1/2 cup juice from steamed chicken, adding pineapple chunks and 1 tbsp. cornstarch. 5. When mixture thickens, cover chicken with it and serve hot.

      Spring Chicken with Red and Green Peppers

      Ingredients:

      A

      1 spring chicken, cut into pieces about 2 inches square

      1 tbsp. wine

      1 tbsp. soy sauce

      4 tbsps. cornstarch

      5 cups oil for deep-frying

      B

      5 tbsps. oil

      1 clove garlic, crushed

      3 slices ginger

      3 or 4 red peppers, cut in half

      5 green peppers, quartered and seeded

      2 tbsps. wine

      1 tsp. sugar

      4 tbsps. soy sauce

      1 tsp. cornstarch, mixed with

      1 tbsp. water

      Dash monosodium glutamate

      Method: 1. Sprinkle chicken first with wine, next with soy sauce, and then with cornstarch from A ingredients. 2. Heat 5 cups oil and deep fry chicken in small amounts until golden brown. Remove chicken to a plate. 3. Heat 5 tbsps. oil; add garlic, ginger, and red peppers. Then add green peppers and fry for 2 minutes. Do not fry green peppers too soft. 4. Add deep-fried chicken, mix well, and continue to fry. Add remaining seasonings from B ingredients. When these boil up, add cornstarch and water mixture. Stir well and serve hot.

      Rice-stuffed Chicken

      Ingredients:

      1 whole chicken (about 2 lbs.)

      7 cups water

      A

      1/4 lb. glutinous rice, soaked in water for 10 minutes and drained thoroughly

      4 dried mushrooms, soaked and sliced

      2 chicken livers, diced

      1 oz. ham, diced

      5 arrowhead bulbs or water chestnuts or 1 small bamboo shoot, diced

      2 tbsps. soy sauce

      1 tsp. sugar

      1 pinch black pepper

      B

      1 tbsp. sugar

      3 tbsps. wine

      5 tbsps. soy sauce

      1 onion, cut into small pieces

      C

      1 egg

      2 tbsps. soy sauce

      5 tbsps. flour

      Oil for deep-frying

      Method: 1. Heat water to boiling point, lower heat, and add whole chicken. Simmer for 10 minutes until skin contracts. 2. Remove chicken from water and stab it all over with a fork to permit easier absorption of liquid. 3. Mix A ingredients thoroughly, stuff chicken with mixture, and use toothpicks (or metal pins) and string to close opening. 4. Replace chicken in water and add seasonings B. 5. Cover with lid and simmer over weak flame for 1 hour until water has almost completely evaporated. 6. Remove chicken from pan and coat completely with mixture of C ingredients. 7. Heat oil and deep-fry chicken to light golden brown.

      Note: Steps 1-5 may be done some time in advance. Steps 6 and 7 may be omitted according to taste. In either case, chicken should be served hot.

      Chicken in Wine

      Ingredients:

      1/2 spring chicken (about 1 lb.)

      1/2 stalk leek

      1 tbsp. salt

      1/2 cup wine

      1/4 cup soy sauce

      Method: 1. Clean chicken, rub with 1 tbsp. salt, place ginger and leek inside, and steam for 30 minutes or until tender. 2. Soak chicken overnight in mixture of wine and soy sauce. 3. Slice chicken and serve cold.

      Smoked Chicken

      Ingredients:

      1 spring chicken

      3 tbsps. brown sugar (hung t'ang in Chinese, zarame in Japanese)

      2 tsps. salt

      1 tsp. ground or rolled black peppercorns

      2 tsps. sesame oil

      Method: 1. Boil or steam whole chicken for 40 minutes. 2. Rub chicken inside and out with mixture of pepper and salt. 3. Heat 2 tbsps. brown sugar in an old pan. (Sugar will scorch the pan.) 4. Place a wire grill over sugar and set chicken on grill. 5. Cover pan with lid wrapped in paper to keep it clean and to prevent smoke from escaping. 6. Smoke chicken for 10 minutes over low flame. Remove burned sugar, add remaining 1 tbsp. brown sugar, and smoke chicken for another 5 minutes. 7. Remove chicken and rub with sesame oil. 8. Cut into small pieces and serve hot.

      Note: Pine needles may be used instead of brown sugar for smoking chicken. Place a piece of aluminum paper in the pan; then put sugar on the paper. It will keep the pan clean.

      Stewed Chestnut Chicken

      Ingredients:

      1 spring chicken, cut into 11/2-inch pieces, including bone

      2 slices ginger

      1 small leek, cut in small sections

      1 lb. chestnuts, boiled, shelled, and halved

      1 tsp. salt

      6 tbsps. soy sauce

      2 tbsps. wine

      2 cups water

      1 tbsp. sugar

      6 tbsps. oil

      Method: 1. Heat oil in frying pan and fry ginger and leek. Then add chicken. 2. When chicken changes color, add salt, soy sauce, wine, and water. 3. Cover with lid and simmer for 40 minutes. Add sugar and chestnuts. 4. Simmer for another 15 minutes and serve hot.

      Fried

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