CHICKEN: This is another way to cook chicken legs.

BRAISED ORANGE CHICKEN:




10-12 chicken thighs & legs

2-3 tbsp. oil

2 cloves garlic, crushed

2 oranges, peeled and quartered

1 tsp. dried basil

4 tsp. white vinegar

1 cup orange juice

1 tbsp. minced ginger

salt and pepper

2-3 tsp. corn or tapioca starch mixed with 3 tbsp water




In a heavy non-stick skillet over medium-high heat, heat oil until hot and brown chicken in batches for 2-3 minutes. Add salt and pepper to taste, then garlic and orange segments when chicken pieces are being turned over to brown the other side. Brown pieces for 2-3 minutes more; then add ginger, basil, vinegar, orange juice. Taste and adjust seasoning, adding more salt if necessary, and a bit of sugar if juice is too sour for taste.

Cover skillet and cook at medium heat for about 15 minutes more, or until chicken pieces are tender. Thicken sauce with starch solution. Serve hot.

CHICKEN: Tarragon is a herb that seems to go well with chicken. Enjoy serving this simple recipe.

BRAISED CHICKEN WITH TARRAGON CREAM:




1 x 3 lb. chicken, cut in 8 pieces

2 tbsp. butter + cooking oil

½ cup dry white wine

1 cup hot chicken stock

4 x 4-inch sprigs tarragon

1/2 cup whipping cream

salt and pepper




Rinse, pat dry chicken pieces and season with salt and pepper to taste. Heat oil and melt butter in a non-stick skillet over medium-high heat and brown chicken. Cook chicken for 5 minutes or until pieces are golden brown. Transfer with tongs to a plate and pour off fat from the pan.

Deglaze pan with the wine, scarping up brown bits clinging to bottom and sides of pan. Add stock, 3 of the tarragon sprigs, and the chicken pieces. Bring mixture to a boil, add salt and pepper to taste, cover pan and simmer at medium-low heat for 15 minutes, or until chicken pieces are tender. Transfer chicken to serving platter and keep warm.

Reduce cooking liquid over high heat to about ¾ cup. Add cream and cook, stirring, until sauce is thick. Adjust seasoning if necessary. Strain sauce over chicken. Garnish with remaining tarragon sprigs to serve.

CHICKEN: There's a bit of Mediterranean flavour to this easy-to-follow recipe.

BRAISED CHICKEN WITH OLIVES:




1 x 3 lb. chicken, cut in serving pieces

flour for dredging

4 tbsp. olive oil

2 cloves garlic, minced

1 each red & green peppers, sliced

½ cup dry red wine

4 tomatoes, peeled, seeded and chopped

2/3 cup Nicoise olives

4 anchovy fillets, pounded to a paste

salt and pepper

¼ tsp. each ground marjoram, thyme and basil




Rinse, pat dry chicken pieces and dredge them in flour, shaking off excess.

In a large heavy skillet, heat olive oil until hot and brown chicken pieces over medium-high heat for 2-3 minutes each side, or until they are golden. Season chicken pieces with salt and pepper to taste and remove with slotted spoon to a plate to keep warm.

Heat remaining oil in skillet up until hot and cook onion and peppers for 5 minutes. Pour off most of the fat and deglaze pan with red wine, scraping up brown bits slinging to bottom and sides of pan. Add tomatoes, olives, anchovy paste and the spices. Bring to a boil; then simmer sauce at reduced heat for 10 minutes. Return chicken pieces. Cover pan and simmer mixture together for 15 minutes, or until chicken pieces are tender.

CHICKEN: Stuffing chicken breasts with a curry-flavoured filling gives it a subtle flavour that is quite delicious.

STUFFED CHICKEN BREASTS:




3 x ¾ lb. each chicken breasts, skinned, de-boned

salt and pepper

2 tbsp. each oil and butter


stuffing ingredients:

¾ cup chopped onion
2 tsp. garam masala
3 tbsp. olive oil
1/3 cup long grain rice
2/3 hot chicken stock
1/3 cup raisins
1/3 cup blanched and toasted pistachio nuts
¼ cup plain yogurt



Rinse, pat dry chicken breasts and flatter them evenly, between sheets of waxed paper, with a meat mallet. Set aside.

In a skillet over medium-high heat, heat olive oil and cook onion together with garam masala for a few minutes. Rinse and drain rice well and add into onion mixture. Stir well to coat rice grains with the oil and cook for 3 minutes. Add chicken stock and bring to a boil. Reduce heat, cover pot and cook for 15 minutes, or until liquid is absorbed.

Remove from heat and stir in raisins, pistachio nuts, yogurt and salt and pepper to taste. Let stuffing cool completely.

Preheat oven to 375 degrees F. Rub chicken breasts with salt and pepper to taste. Put 1/3 of the stuffing in the centre of each breast. Fold up chicken, envelope fashion, to enclose stuffing completely.

In a non-stick skillet over medium-high heat, sauté the chicken breasts, folded side down, in the butter and oil mixture for 1-2 minutes on each side, or until golden. Transfer chicken breasts to casserole or baking pan and bake chicken for 10-15 minutes or until tested done. Check doneness after 10 minutes and do not over cook.

CHICKEN: Easy chicken recipe with peanut sauce for those with no peanut allergy.

BBQ CHICKEN WITH SPICY PEANUT SAUCE:




8 chicken thighs

2 tbsp. cooking oil

2-3 cloves garlic, crushed

1 ½ tbsp. fish sauce

1 tbsp. finely-chopped coriander

1 tsp. salt

1 tbsp. coarsely-ground black pepper


spicy peanut sauce:

5 tbsp. crunchy peanut butter
3 oz. coconut cream
½ cup water
1 tsp. chilli sauce or paste
1 tbsp. fish sauce
1 tsp. curry powder
1 tsp. brown sugar
salt and pepper to taste




Place sauce ingredients in a small saucepan and bring to a boil over medium heat. Cook until sauce thickens. Adjust seasoning with salt and pepper to taste..

Rinse and pat dry chicken thighs. Prick skin all over with a fork and brush thighs with a little of the oil.

Grind together garlic, fish sauce, coriander, salt and pepper to form a paste. Spread paste over chicken and set aside for at least 1 hour.

Pre-heat BBQ grill to medium-high direct heat and oil the grill liberally. Cook chicken for about 25 minutes, turning once or twice, or until golden brown and juices run clear when pricked with a skewer. Serve chicken with peanut sauce.

CHICKEN: Try this recipe for a change of pace.

CHICKEN BREASTS WITH SUSHI RICE—JAPANESE STYLE:



4 boneless chicken breasts, skin on

1 tbsp. oil

salt and freshly ground pepper


seasoning:

¼ cup light miso, Japanese bean paste
2 tbsp. sake
2 tbsp, mirin rice wine
1 tbsp. orange juice
1 tbsp. grated orange rind


sushi rice:

2 cups Japanese rice
3 cups water
2 tbsp. light miso
1 tbsp. light soy sauce
¼ cup rice wine vinegar
¼ cup finely-chopped green onion



In large non-stick skillet, heat oil over high heat until very hot. Place chicken breasts-skin-side down on the hot oil. Sear for 2 minutes; then turn over to brown the other side. Add salt and pepper to taste while chicken is cooking. Remove from pan.

Combine seasoning ingredients and brush it repeatedly over chicken breasts. Marinate for 1 hour.

Wash rice with several changes of water and drain. In a saucepan or rice cooker, cook rice with 3 cups of water. After 10 minutes of cooking, add miso and soy sauce into rice, stirring with a wooden spatula or a pair of chopsticks to fold mixture in. Continue cooking until all the liquid is absorbed and rice is tender. Stir in vinegar and green onion.


While rice is cooking, preheat oven to 400 degrees F. Arrange chicken breasts on a rack in a roasting pan and brush with marinade again. Bake 15-20 minutes, basting occasionally, or until juices run clear when pieced by a skewer. Do not over cook. Slice chicken into ¼-inch thick slices.


Serve chicken with rice.

CHICKEN: Please try this recipe for a quick and healthy family meal.

CHICKEN BREASTS WITH BRANDY RASPBERRY SAUCE:



6 to 8 boneless chicken breast halves with or without skin

3 tbsp. olive oil

salt and pepper


sauce:

1 ½ cups cranberry juice
½ lb (250 gm) frozen raspberries
1 tbsp. maple syrup
¾ cup brown sugar
1 tbsp. corn starch
2 tbsp. brandy or water


toasted sliced almonds



To make sauce: Bring cranberry juice and raspberries to a boil in a covered saucepan over medium heat. Reduce heat and add in maple syrup and sugar. Simmer 30 minutes. Blend cornstarch and brandy together, stir into sauce and cook, stirring, until sauce is thickened and clear. Season sauce with salt and pepper to taste. Strain through a sieve and keep warm.

Preheat oven to 400 degrees F. Pound chicken breasts slightly with meat mallet and rub with salt and pepper to taste; then brush them with olive oil. Brown chicken breasts in batches in non-stick skillet over medium-high heat for 2-3 minutes on each side; then transfer them to a baking pan.

Bake in oven until tender, about 10-15 minutes. Check for doneness after 10 minutes and do not overcook.

Sprinkle chicken breasts with toasted almonds and pour sauce over to serve.

CHICKEN: This is a very easy & fail-safe recipe to cook chicken in the oven.

BAKED CRISPY CHICKEN:



4 bone-in chicken breast halves or legs

1 egg white

½ cup buttermilk

½ cup all purpose flour

1 tsp. baking powder

2 tbsp. oil


seasoning & spice mix:

1 tsp. paprika
1 tsp. dried thyme
1 tsp. oregano
1 tsp. salt
½ to 1 tsp. cayenne pepper




Preheat oven to 425 degrees F.

Remove skin and fat from chicken parts. Whisk egg white and buttermilk together. Pour mixture into a pie plate.

Sift flour, baking powder seasoning and spice mixture into a large sealable bag. Close top and shake to mix.

Dip each piece of chicken into egg white mixture then drop it into plastic bag. Shake gently to coat evenly. Repeat with the rest of chicken pieces. Transfer coated pieces to rack in a large baking pan. Using a pastry brush dipped in the oil, brush chicken pieces with oil.

Bake 40 minutes or until chicken is cooked and crust is golden and crisp.

PORK: Here are 2 very popular recipes of serving pork belly that appear in most Chinese restaurants. The belly of pork might be a bit too fatty for nowaday's health concern, but traditionally, it was enjoyed by most.

PORK BELLY--HOKIEN STYLE 客家扣肉:




1 ½ to 2lb. pork belly, in 1 piece, skin intact

5 dried mushrooms

3 oz. dried shrimp

10 oz. taro or Chinese yam

cooking oil for deep-frying

1 tbsp. dark soy sauce


seasoning:

3 tbsp. light soy sauce
3 tbsp. glutinous-rice wine or any rice wine, or dry sherry
3 tbsp. sugar



Soak mushrooms and dried shrimp in hot water until well softened. Peel and cut taro into 3/8-inch thick slices. Set aside.


In a large pot of boiling water, add pork belly. Cover pot, bring to a boil and cook, over medium heat, for 30 to 40 minutes, or until meat is tender. Remove meat with tongs and transfer it to a bowl of cold water. Let soak for 30 minutes; then drain meat and pat dry thoroughly. Use a large-bore sewing needle to poke holes all over the skin; then rub pork all over with dark soy sauce repeatedly and let stand 15-20 minute.


In wok or large non-stick saucepan, heat enough oil for deep-frying until very hot. Remove pan from heat and carefully lower pork piece, skin-side down, into hot oil. Immediately cover pot with splatter screen to prevent splattering. Return pan to stove and reduce heat slightly. Cook until skin on pork is deeply browned. Take pork out and drain on paper towels to cool. Into hot oil, add taro pieces. Fry for a few minutes; then remove with a slotted spoon.


Cut pork into 3/8-inch-thick pieces; taking care to keep skin and flesh together as one piece. Put mushrooms, cap-side down, in the bottom of a large deep heatproof bowl. Arrange pork slices, skin side down, on top of mushrooms, fitting slices tightly together to fit. Put dried shrimp on top, then top with taro slices. Mix seasoning ingredients together then pour it over mixture in bowl. Sit bowl in a large bamboo steamer which can be fitted over a large pot of boiling water. Cover steamer and steam over high heat for 1 ½ to 2 hours, or until meat is very tender.

Pour cooking liquid out of bowl first, then invert bowl over a serving platter to un-mould. Pour sauce back over pork to serve.




PORK BELLY WITH PRESERVED “MUI CHOY”VEGETABLES-梅菜扣肉:




1 ½ to 2 lb. pork belly, skin on, in 1 piece

½ cup “mui-choy”-or preserved vegetable

5 stalks green onion, cut into long pieces

5 thin slices ginger

5 tbsp. dark soy sauce

1 tsp. sugar

oil for deep frying


seasoning:

3 tbsp. rice wine or dry sherry
3/4 to 1 tbsp. sugar
½ cup water
1 star anise



Rinse “mui-choy” with warm water, drain well and chop it into small pieces. Toss it with the 1 tsp. of sugar


Bring a large pot of water to a boil over high heat and add pork belly. When water comes back to boil, reduce heat to medium, cover pot and cook pork for 30-45 minutes. Drain and dry pork thoroughly with a clean tea towel, then wrap it with paper towels to absorb as much water from the meat as possible.

Use a large-bore sewing noodle to poke holes all over the skin. Rub skin all over with soy sauce and let it marinade for 15-20 minutes. Drain meat, reserving the soy sauce, and pat it dry with paper towels.


In wok or deep saucepan, heat enough oil for deep-frying over high heat until very hot, then remove pan from heat. Carefully lower pork into hot oil, with skin side facing downwards. Quickly cover pot with a splatter screen to avoid splattering. Return pot to stove and turn heat to medium. Cook pork until the skin is deeply-browned. Remove pork from oil and allow it to drain and cool.

Slice pork into roughly 3/8-inch thick slices; and arrange them, side by side and skin side down in a flame-proof round bowl.

Heat oil in a saucepan until hot and cook ginger and green onion. Add in “mui-choy” and seasoning ingredients together with the reserved soy sauce. Bring mixture to a boil, taste for saltiness, adding a little more sugar or water if necessary. Pour mixture over the pork slices in bowl. Place bowl in a large bamboo steamer fitted over a pot of boiling water. Cover steamer and cook pork for 1½ to 2 hours, or until tender. Add more boiling water when necessary during cooking to prevent boiling dry.

Pour cooking liquid from bowl into a saucepan and invert bowl over a serving platter to un-mould. Bring cooking liquid to a boil and reduce it slightly over high heat. Pour sauce over the pork to serve.

PORK: If you don't mind eating a bit of pork fat, this is a delicious way to indulge yourself once in a while.

STEWED PORK BELLY--DONG-BO STYLE東玻肉:



1 ½-2 lb. lean pork belly in 1 piece with skin on

1 lb. spinach

1-2 tbsp. dark soy sauce

cooking oil for deep-frying


seasoning:

½ cup Shao-Hsing rice wine
3 star anise
½ tsp. Sichuan peppercorns
1 piece dried tangerine peel
2 tsp. salt
2 tbsp. oyster-flavoured sauce
1 tsp. sugar
½ tsp. sesame oil
1 tbsp. dark soy sauce


½ tsp tapioca starch mixed with 1 tbsp. water




Bring a large pot of water to a boil over high heat; and drop in the pork belly. Bring water back to boiling; then reduce heat to medium. Cover pot and cook pork for 10 minutes. Remove pork with tongs and transfer it to a colander to drain. When meat is cool enough to handle, rub it all over with the dark soy sauce repeatedly; and let stand 15-20 minutes.

Wash spinach and cut each bunch into 2 sections. Bring water in the pan back to a boil and blanch spinach until just wilted. Drain well. Toss spinach with salt to taste. Set aside.

In wok or large deep saucepan, heat enough oil for deep-frying over high heat until very hot; then remove pan from heat. Pat dry pork thoroughly with paper towels then carefully lower it into hot oil. Cover pan immediately with splatter screen to prevent splattering, and return pan to stove. Deep-fry pork until skin is golden brown. Transfer pork to a wire rack to drain and cool. When meat is cool enough to handle, cut it into 8 large squares.

Place a large Chinese clay pot or Corning-ware casserole over medium-high heat, and heat until hot. Add seasoning ingredients together with 2 cups water. Bring to a boil and check for taste, adding more soy sauce or sugar as desired. Add in pork belly. Cover and cook at medium-low heat for about 1½ hours, or until very tender, basting meat occasionally with the cooking liquid. Mix starch with water and add it to thicken cooking liquid slightly.

Warm up spinach and arrange it on the outside of the serving platter. Arrange cooked pork in the middle of it and pour sauce over to serve.

PORK: This pork dish is often found on the menu of Chinese restaurants serving Shanghai or even Sichuan style of cuisine. It can be easily reproduced at home with this recipe.

TWICE- COOKED PORK 回鍋肉:




1½ to 2 lbs. pork in one piece

1-2 stalks leek, white parts only

½ each of green & red pepper, diced

½ cup thinly sliced bamboo shoots

2 stalks green onion, cut into long pieces

2 thin slices ginger

1-2 tbsp. cooking oil


sauce:

1 tbsp. bean paste
1 tbsp. spicy bean paste
½ tsp. salt
½ tbsp. sugar
2 tbsp. rice wine or dry sherry




Bring a large pot of water to a boil over high heat and add the piece of pork, making sure that the meat is completely covered with water. Bring water back to a boil, reduce heat to medium, cover pot and cook pork for 30 minutes. Drain pork, reserving ¼ cup of cooking liquid.

When meat is cool enough to handle, slice it into thin slices.

In wok or large non-stick saucepan, heat oil over high heat until very hot. Add leeks and peppers and cook until just tender. Add pork slices, bamboo shoots, ginger and green onion and cook together for 1 minute.

Mix sauce ingredients together and add into mixture in pan together with reserved cooking liquid. Cook mixture for 1 to 2 minutes more, or until most liquid has evaporated. Serve immediately.

PORK: This recipe is just as simple & easy to follow. Enjoy.

PORK WITH WORCESTERSHIRE SAUCE喼汁肉脯:




12 oz. to 1 lb. pork fillet

tapioca starch for dredging

cooking oil


seasoning:

½ tsp. each of salt & sugar
1 tsp. sesame oil
1 egg yolk
¼ tsp. baking soda
½ tbsp rice wine or dry sherry
1 tbsp tapioca starch


sauce:

1 tbsp. tomato ketchup
1 tsp. sugar
2 tbsp. Worcestershire sauce
¼ tsp. ground black pepper
½ tsp. sesame oil



Slice pork fillet into roughly 2 x 2-inch in size and 1/8-inch in thickness. Mix seasoning ingredients together and marinate for 30 minutes. Dredge pork pieces with tapioca starch and set aside.

In a large non-stick skillet over medium-high heat, heat 2-3 tbsp. cooking oil until hot. Add pork pieces, arranging them in a single layer in skillet. Cook in batches until golden brown on both sides, 1-2 minutes, but take care not to overcook. Remove cooked pieces to keep warm while cooking the rest, adding more oil to skillet when necessary.

Mix sauce ingredients together and add to skillet. When sauce starts to bubble, return pork to pan. Toss together until well coated; then remove from heat right away. Serve immediately.

PORK: This is truly a very simple recipe to follow to produce good result as a family pork dish to serve with rice.

PORK WITH SWEET BEAN SAUCE:



12 oz. pork; cut into thin strips

3 stalks green onion, cit into matchsticks

3 tbsp. cooking oil


seasoning:

1 tbsp. dark soy sauce
1 tsp. rice wine or dry sherry
3 tbsp. water
2 tsp. tapioca starch


sauce:

1 ½ tbsp. sweet bean paste
1 tbsp. spicy bean paste
½ tbsp. rice wine
3 tsp. sugar
1 tbsp. dark soy sauce



Marinate pork strips with seasoning ingredients for 30 minutes.

In wok or non-stick saucepan, heat oil over high heat until very hot. Add pork and cook until no longer pink. Remove with a slotted spoon.

Mix sauce ingredients together and add to wok, stir and cook for 30 seconds. Return pork to wok together with green onion. Toss together and cook for 1-2 minutes to coat meat with sauce. Serve immediately.

PORK: Curried pork ribs are definitely a change from the usual curries of beef, lamb, chicken, and vegetables. It is worth a trial.

PORK SPARE RIBS IN CURRY SAUCE:



2 lbs. spare ribs cut into pieces

2 potatoes, peeled and sliced

1 bay leaf

2 onions, diced

½ cup coconut milk

1½ cups water

salt to taste

2 tbsp. oil


seasoning for ribs:

2/3 tsp. each salt and sugar
1 tbsp. tapioca starch
1 tbsp. light soy sauce


curry sauce:

3 tbsp. curry powder
1 tsp. red chilli powder
5 shallots, minced
4 cloves garlic, minced
1 ½ tbsp. tomato puree



Add seasoning to ribs and marinate 30 minutes.

In wok or non-stick saucepan, heat oil over high heat until very hot. Add onions and cook for 1-2 minutes, or until softened. Add curry sauce ingredients and cook together over medium heat for 2-3 minutes.

Add spare ribs and stir fry for 2-3 minutes, or until no longer pink on the outside and well-coated with sauce. Add potatoes, water and bring to a boil. Add salt to taste; cover pan and reduce heat to medium or medium-low. Continue cooking for 15 minutes more, or until ribs are cooked and potatoes are soft and tender. Taste and adjust seasoning. Add coconut milk and cook until bubbling. Serve right away.

PORK: Sweet and sour pork can be easily reproduced at home using this simple recipe.

SWEET & SOUR SPARE RIBS:



2 lbs. pork spare ribs cut into serving pieces

½ each green and red pepper, diced

½ cup canned pineapple chunks

½ onion, cut into large pieces

oil for deep frying


seasoning:

½ tsp. each of salt & sugar

1 tsp. light soy sauce
1 tsp. rice wine
1 tsp. tapioca starch
½ tsp. sesame oil


batter:

¾ cup all purpose flour
¼ cup tapioca starch
1 tsp. sugar
½ tsp. salt
1 cup ice water


sweet and sour sauce:

2 tbsp. sugar
3 tbsp. tomato ketchup
3 tbsp. vinegar
3 tbsp. fruit syrup or water
½ tsp. salt

2 tsp. tapioca starch + 2 tsp water



Mix ribs pieces with seasoning and let stand 30 minutes. Mix batter ingredients together until smooth.

Heat enough oil for deep-frying in wok or large deep saucepan over high heat until 375 degrees F, or when tested with a dry wooden chopstick gives rise to bubbles instantly. . Dip rib pieces into batter and lower them into hot oil carefully. Deep-fry 3-4 minutes or until golden and cooked through. Drain on paper towel. Cool oil completely and reserve for use in other cooking.

Add 1 tbsp. oil in pan and heat over high heat until hot. Cook onion and peppers until slightly softened. Add pineapple chunks. Remove all with a slotted spoon. Add sauce ingredients and bring to a boil. Mix starch with water and add to liquid in pan. Cook until thickened. Taste and adjust sweet and sourness according to taste.

Add ribs and vegetables, tossing well to coat. Serve immediately.



NOTE: Pork chops or pork pieces can be used to substitute for spare ribs.

BEEF: Beef served with chop chae noodles is not only a traditional Korean cuisine, but also a favourite in my family, as a change from Chinese rice or wheat noodles.

NOODLES WITH BEEF--CHOP CHAE:



½ lb. beef sirloin or flank steak

10 oz. Korean potato or sweet potato noodles

5-10 dried or fresh shitake mushrooms

1 cup shredded cabbage

1 medium carrot, peeled and shredded

2 green onions, sliced

1 red onion, cut into thin strips


seasoning for beef:

1 tsp. sugar
1 tbsp. light soy sauce
1 tbsp. tapioca starch mixed with 3 tbsp. water


sauce:

2 tbsp. dark soy sauce
2 to 2½ tbsp. sugar
2 tsp. sesame oil
2 tbsp. rice wine or dry sherry
3 tsp. toasted sesame seeds
1/2 to 1 tsp salt
¼ tsp. black pepper

1 clove garlic, minced

3 tbsp. cooking oil



If using dried mushrooms, soak in hot water; rinse, then soak for several hours or overnight to soften. Drain and slice mushroom caps into long thin strips. If using fresh mushrooms, wash and cut into thin strips.


Slice beef across the grain into ¼-inch thick slices, then into roughly 2-inch long strips. Add seasoning ingredients and marinate for 1 hour.


In wok or large non-stick saucepan, hit 1 tbsp. oil over high heat until hot. Add vegetables and cook until softened but still crisp. Add salt to taste: then remove to keep warm.


Add 1 tbsp. oil to pan and heat until hot. Add garlic and cook until fragrant. Add beef and cook until no longer pink. Remove and keep warm.


Meanwhile, bring a large pot of water to the boil; add 1 tbsp. oil and a tbsp. of salt. Cook noodles according to package instructions. If no instruction on package, cook for 8-10 minutes over medium-high heat until softened to taste. Drain and rinse under cold water. Drain again; then use a pair of kitchen scissors to cut noodles into shorter lengths.


In wok or large non-stick saucepan over low heat, add sesame seeds, toast for a few minutes until browned. Add sauce ingredients and cook to dissolve sugar and mix well. Add noodles and toss well to coat evenly. Return beef & rest of ingredients, tossing everything together to mix and heat through.

Serve hot or at room temperature.



NOTE: Other vegetables of choice, including wood year, spinach, etc, can be used as accompaniment to noodles.

USED OIL: In my experience, oil left over from deep-frying meat is OK to reuse to cook meat again, but not, for example, in deep-frying doughnuts.

SAVING OIL FROM DEEP FRYING:



After deep frying, cool oil completely. Strain oil into a large container with a good fitting lid. Refrigerate and keep oil in the refrigerator when not using.

Oil can be used as “cooked” oil 熟油 in seasoning meat in Chinese cooking, or in everyday cooking. It will darken in colour, but be good for 1-2 months refrigerated.

Use “used oil” up as soon as possible, and discards if it smells rancid or “off”, or smells like the food you have cooked it in.

PORK: This way to serve pork as a cold dish is very popular in Chinese restaurants serving Sichuan or Shanghai style of cooking. it is very easy to duplicate at home.

PORK WITH GARLIC SAUCE: 蒜泥白肉



12 oz. to 1 lb. pork in one piece

3 large cloves garlic, minced

1 tbsp. rice wine or dry sherry

2 stalks green onion

2 slices ginger


sauce:

1 tsp. sugar
1 tsp. vinegar
2 tbsp. light soy sauce
1 tbsp. home-made or store-bought chilli oil



Bring a large pot of water to the boil and add the pork, making sure meat is completely covered by the water. Add wine, ginger and green onion. Bring water mixture back to boil, reduce heat to medium, cover pot and cook pork for 30 minutes. Remove and cool completely.

Use a sharp knife to slice pork into very thin slices. Mix sauce ingredients together with minced garlic in a serving bowl.

To serve, blanch pork slices in hot water, drain well; then arrange slices decoratively on a serving plate. Serve with sauce on the side as a dipping sauce. Or, if preferred, pour sauce over meat to serve.




HOME MADE HOT CHILLI OIL:




¼ to ½ cup dried hot peppers

½ cup cooking oil of choice


Put peppers into food processor with steel blade attach and process on and off a few times to chop to medium-fine texture. Remove to a heavy saucepan over medium-low to low heat to toast until dry.

In another saucepan, heat oil over high heat until very hot. Pour hot oil carefully into the toasted pepper. Let mixture stand until completely cooled. Pour oil mixture into a glass jar with a lid. Refrigerate until needed.

PORK: Instead of deep-frying the chops, pan-fry them in a skillet to produce the same result.

PORK CHOPS WITH GINGER AND GREEN ONION SAUCE:




4 pieces pork chops

cooking oil for deep-frying

2 stalks green onions cut into long pieces

2 pieces of ginger cut into strips

1 red chilli pepper, cut into thin strips

½ tsp. minced garlic

2 eggs, beaten

3 tbsp. all purpose flour


seasoning:

¾ tsp. each salt and sugar
¼ tsp. black pepper


sauce:

1 tsp. dark soy sauce
1 tbsp. light soy sauce
1 tbsp. oyster-flavoured sauce
2 tsp. sugar
2 tsp. tapioca starch
½ cup water



Pound the meaty part of pork chops lightly, using back of a large cleaver, or a meat mallet. Add in seasoning and marinate for 2 hours.

Dredge pork chops in flour, shaking off excess, then in beaten egg; and finally coat them again with flour. In wok or large saucepan, heat enough oil for deep-frying over high heat until very hot. Add in pork chops and deep-fry until golden brown and done, roughly 5-6 5 minutes, depending on thickness of the chops. Check for doneness after 5 minutes and do not overcook. Remove and drain on paper towels; then transfer to serving platter to keep hot.

Leave 1 tbsp oil in pan while pouring off and saving rest of oil for other uses. Heat it until hot over high heat; then add in ginger, garlic, chilli pepper and green onion. Toss together for 1 minute. Mix sauce ingredients together and add into wok. Cook until sauce is thickened. Pour sauce over pork chops to serve.

PORK: This is just one of many ways pork chops can be served as one of the dishes to go with rice.

PORK CHOPS--CHINESE STYLE 中式豬扒:



1½ lbs. boneless pork chops

1 large onion, cut into thin strips

4 tbsp. cooking oil

1 tbsp. rice wine or dry sherry


seasoning:

1 tbsp. rice wine or dry sherry
2 tbsp. dark soy sauce
½ tsp. sugar
1 tbsp. tapioca starch
½ tsp. salt
6 tbsp. water
¼ tsp. baking soda


sauce:

1 tbsp. black Chinese vinegar
2 tbsp. tomato ketchup
2 tsp. sugar
2 tbsp. dark soy sauce
3 tbsp. water
½ tbsp. lemon juice
1 red chilli pepper, cut into long pieces



Cut pork chops into ¼-inch thick pieces. Pound pork pieces slightly with a meat mallet to even thickness. Mix seasoning ingredients together and marinate pork for 1 hour.

In a heavy non-stick skillet, heat 2 tbsp. oil over high heat until hot. Cook pork chops in batches, arranged in a single layer in the skillet. Brown meat on both sides’ but take care not to overcook. Remove cooked pieces to keep warm while cooking the rest, adding more oil to skillet when necessary.

Add 1 tbsp. of oil to skillet and heat up again to cook onions until softened. Remove ¾ of the onions from skillet and arrange them in the centre of the serving platter. To remaining onion strips in skillet, add rice wine to sizzle for a few seconds; then add sauce ingredients. When sauce begins to bubble return pork pieces to the pan. Toss together and cook until pork is well coated, and sauce is thickened.

Arrange pork chops over the onions in the serving platter and pour sauce over to serve.