Chinese Recipes

Sliced Cold Chicken

INGREDIENTS
* 1 spring chicken
* 1 leek
* 5 slices ginger
* 5 tbsp wine
* 1 tbsp salt

DIRECTIONS
1.Clean chicken, rub inside and outside with salt and wine, and place leek and ginger inside.
2. Steam for 30 minutes or until tender.
3. When chicken has cooled, remove skin and slice chicken very thick.
4. Serve cold with soy sauce.

Colorful Beef Shreds

INGREDIENTS
*  200g finely shredded beef
* 2 slabs of pressed (dried) tofu
* 4-5 black mushrooms
* 2g each of finely shredded celery and carrots
* 1 small piece of Sichuan pickled vegetable
* 2 shallots (sliced)
Marinade:
* 2 tsp soy sauce
* dash of ground pepper
* 1 tsp sesame oil
* 1 Tbsp water
* 1.5 tsp corn starch.

Seasoning:
* 1.5 tsp soy sauce
* 0.5 tsp sugar
* 1 Tbsp water.

DIRECTIONS
1.  Marinade beef for 10 minutes. Stir-fry briefly and dish up.
2. Soak mushrooms till soft. Finely shred mushrooms, tofu, and pickled vegetable. Blend in 1.5 tsp of sugar.
3. Heat oil on wok at high heat. Briefly fry shallots, then add mushrooms and pickled vegetable.
4. Add celery, carrots, and tofu, and stir fry till lightly cooked. Blend in 3 Tbsp of water.
5. Add beef and seasoning and stir-fry till done.

Fried Beef Liver

INGREDIENTS

* 1 lb sliced beef liver, cut into bite-size pieces
* 1 tsp ginger juice
* 1 tbsp wine
* 1 tbsp soy sauce
* 1 tsp salt
* 4 tbsp flour
* Oil for deep frying

DIRECTIONS

1.  Soak liver in mixture of seasonings.
2. Coat with flour and deep-fry to light brown. Serve hot.

Chinese Beef Kebabs

INGREDIENTS
*  750 gm steak (rump or sirloin)
* 1/4 cup oyster sauce
* 2 tsp oil
* 2 tsp soy sauce
* 1 clove of garlic, crushed
* 2 x spring onions, chopped
* 1/4 tsp sugar
* 50 gm button mushrooms
* 220 gm can water chestnuts
* 3 x spring onions, cut into 2 cm pieces
DIRECTIONS
1.Trim excess fat from meat and cut into cubes.
2. Combine the oyster sauce, oil, soy sauce, garlic, chopped spring onions, and sugar into a large bowl.
3. Add the beef and mushrooms (which have been wiped and left whole). Cover and marinate for at least 2 hours.
4. Thread the meat, mushrooms, water chestnuts and pieces of spring onions alternately onto skewers. Cook over hot coals brushing with the marinade until cooked.

Chinese Almond Cookies

INGREDIENTS
* 1 cup butter (no substitutes), softened
* 1 cup sugar
* 1 egg
* 1 teaspoon almond extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup sliced almonds
* 1 egg white
* 1/2 teaspoon water
DIRECTIONS
1. In a mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
2. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325 degrees F for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.

Yam Duck Recipe

INGREDIENTS
*  4 1/3 lbs duck, cleaned and cut into 8 pieces
* 3 1/4 lbs yam, cut into large wedges
* 3 1/5 oz young ginger, sliced
* 1 tbsp chopped garlic
* ¼ cup oil
* 1 pc fermented beancurd
* 2 tbsp soy bean sauce
* 1 ¾ cups water
 Seasoning:
* 2 tbsp oyster sauce
* 1 tsp sugar
* 1 tbsp sesame oil
* ½ tsp pepper
Spices:
* 1 pc cinnamon stick, about 5cm long
* 2 star anise
* 2 cloves

DIRECTIONS
1.  Heat the oil in a hot wok. Fry ginger and garlic till its soft.
2. Add the fermented beancurd and soy bean sauce and fry till aromatic.
3. Add the duck and keep on stir-frying till well coated with spices.
4. Pour in 400ml of water and allow to cook on low heat till meat is quite tender. Add in the yam and simmer till it is soft.
5. Add in seasonings. Stir and dish up.
6. Garnish with scallions and Chinese celery. Serve hot

Steamed Stuffed Duck Recipe

INGREDIENTS
*  2 slices ginger
*  2 cloves garlic, bashed
* ½ tsp salt
* 1 tsp MSG
* 2 tsp light soy sauce
* 1 tsp brandy
* 4 tbsp pearl barley, soaked in water and drained
* 2 oz lotus seeds, boiled and drained
* 2 oz gingko nuts, shelled and skinned
* 4 lbs duck, whole
* Salt water
* 2 tbsp ginger juice
* 2 tbsp lard or oil
* 4 chicken mushrooms, soaked in hot water and sliced thinly
* ½ lbs pork, chopped coarsely
* Liver and gizzard, diced

DIRECTIONS
1.  Wash duck thoroughly with salt water. Wipe dry. Rub ginger juice over the whole duck, including the inside.
2. Heat lard or oil in heated wok and stir-fry A till brown. Add mushrooms and stir fry for 1 minute. Add the chopped pork, stir fry for 1 minute. Add the chopped pork, stir fry for 2 minutes, then add the diced liver and gizzard. Cook for 5 minutes.
3. Remove fried mixture to a saucepan. Add B. Pour in 3 cups boiling water and let simmer for 30 minutes. Remove the meat mixture and keep gravy inside.
4. Stuff duck with meat mixture. Place duck in large bowl and pour gravy over. Steam over rapidly boiling water for 3 hours or till duck is tender. Serve hot.

Note: Add boiling water to the steamer is necessary. Keep the water boiling all the time.

Ginger Duck Recipe

INGREDIENTS
* 80 g young ginger, sliced
* 30 g soya bean paste
* 10 g garlic, chopped
* 2 tbsp cooking oil
* 500g duck pieces (remove skin and fat)
* 1 cup water
* 1 ½ tbsp dark soya sauce
* 1 tbsp cornstarch mixed together with 2 tbsps water
* Sugar, salt, pepper to taste

DIRECTIONS
1. Stir fry ingredients A in a casserole, uncovered on power High for 5 minutes
2. Add ingredients B, mix well, cook covered on power High for 8 minutes.
3. Continue to cook duck on power Medium-Low for 45 minutes
4. Serve ginger duck hot with rice.

Roast Duck Slices with Kale Recipe

INGREDIENTS
* 1 roast duck
* 480g kales (or asparagus)
* 80g winter bamboo shoot
Seasonings:
* Adequate amount each of onion, ginger, salt, soy sauce, MSG, sugar, wine, sesame oil, vinegar and starch

DIRECTIONS
1. Pull meat off the roast duck, remove bones and cut the meat with skin into thick sticks; cut winter bamboo shoot length-wise into thin slices; using the tender parts of the kales, wash them clean, cut them slantingly into lengths, scald them together with bamboo shoot slices in warm oil for a while and take them out.
2. Heating oil in the pot, put the roast duck slices in to fry thoroughly and take them out; pouring a little oil into the pot, fry the kales and winter bamboo shoot until rawness is removed, add seasonings and duck slices in to stir well, stir a dash of starch solution in, sprinkle sesame oil in and serve them in a plate.