Today's Chinese meal recipe
"Three meals in one chicken"
- chicken (1,5 kg)
- 200 g green peppers
- 150 g bamboo shoots (can be replaced by cabbage stems or kohlrabi)
- 100 g dried Chinese mushrooms (tree ears), soaked in water
- 50 g fresh or canned mushrooms
- 2 egg whites
- 50 ml sherry wine; old apple wine will do as well!)
- 50 ml soy sauce
- 10 g salt
- 10 g sugar
- 15 g sodium monoglutamate
- 30 g starch (potato- or corn-)
- 10 g caramel
- 10 g scallion, chopped
- 5 g fresh or water-soaked dry ginger, sliced
- 600 ml soup stock
- 850 ml soup
- 750 g fat - lard or (preferably) vegetable oil
- 15 ml sesame oil
Cut off the breast meat, skin it and cut into cubes. Cut the rest of the chicken to pieces. Cut the bamboo shoots and peppers into small cubes. Cut the fresh mushrooms to quarters. Blend the chicken breast iwith a mixture of wine, egg white, salt and sodium monoglutamate. Then coat it in starch and set aside.
Pre-heat a pan over high heat and add 50 g fat. When it is hot, drop in the chopped scallion and sliced ginger, then pieces of chicken (except breast), half of bamboo and all fresh mushrooms. Stir-fry. Then add the wine, soy sauce, salt and sugar. Stir again and add the soup and caramel. Mix well, cover the pan, and bring the content to boil. Reduce the heat and allow to simmer until tender. Set aside.
Heat another pan and add fat. When it is hot, put in the chicken breast and stir-fry until done. Drain off the fat.
Heat the pan again and add a little fat. When it is hot, drop in the rest of bamboo dices and green pepper. Stirr-fry and add some wine. Than add the strained chicken breast , season with salt and sodium monoglutamate, pour in the soup stock and cook until flavour goes into meat. Thicken with a starch solution, stir evenly, sprinkle with sesame oil and remove. This makes "Stir-fried Chicken Cubes".
Put the prepared chicken pieces into the pan and cook over high heat. When it comes to a boil, thicken with a starch solution. This is "Braised Chicken Pieces in Brown Sauce".
Cut the chicken liver, gizzard and heart to slices. Heat soup-stock and bring it to a boil. Season with wine, salt and sodium monoglutamate, and put in the gizzard, liver and heart slices, and the soaked mushrooms. Bring it again to a boil, remove the scum, sprinkle with chopped scallion and melted lard and pour into a serving bowl. This is "Chicken Soup with Liver".
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Check for another recipe next week !
Maintained by Petr Sulovsky