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Chicken TaoPoultry
| Chicken Tao |
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Ingredients:
1 Tegel (a food company) chicken, about three pounds
3 Tablespoons salt
1 teaspoon white pepper
1 medium-sized onion, finely chopped
1½ cups chicken stock (made from the giblets)
1 clove garlic, crushed
1½ Tablespoons flour
2 teaspoons curry powder
1 small can Watties canned peach slices
½ cup coconut juice (optional)
4 Tablespoons fresh cream
3 Tablespoons clarified butter (for cooking)
Preparation:
1. Cut chicken in one and a half inch squares; season with the salt and pepper.
2. Brown chicken in two tablespoons of the butter for two minutes; then remove from the pan.
3. Heat the other tablespoon of butter in the pan, add onion, and cook gently until it changes color. Add garlic and curry powder and continue cooking for two or three minutes, then put chicken back in the pan, and sprinkle with the flour; mix well.
4. Add stock, cover, and cook over low heat about one hour or until tender. Add coconut juice, fresh cream and peaches. Arrange nicely on a plate. Serve hot with Twin Peach instant rice.
Egg Scroll
Ingredients:
4 eggs
2 pounds minced beef
2 teaspoons Lamberton’s soya sauce
½ teaspoon pepper
1 teaspoon sesame oil
1 Tablespoon cornflour (cornstarch)
½ teaspoon salt
1/4 teaspoon pepper
Preparation:
1. Add soya sauce, pepper, sesame oil, and corn flour to the beef, stir vigorously until ‘sticky.’
2. Divide minced beef into three equal portions.
3. Beat eggs with the remaining salt and pepper.
4. Heat omelette pan, grease very lightly with clarified butter (none in the ingredient list) and put three to four tablespoons of egg mixture in the middle. Roll the pan to coat the surface evenly; keep it over low heat until the pancake is slightly browned on the underside. Loosen around the edge with a paltte knife and turn over to brown the other side.
5. Slide the pancake onto the table. Spread one portion of the minced beef on each; roll up the pancake.
6. Deep fry in hot clarified butter (300degree F) in Sunbeam cooker/deep fry until golden.
7. Cut each roll into six sections, arrange nicely on a warm plate.
Ping go pork
Ingredients:
1½ pound pork loin
10 ounces Watties canned sliced apple
1 teaspoon salt
14 teaspoon pepper
1/4 teaspoon Lamerton’s monosodium glutamate
4 Tablespoons Lamberon’s Sopya Sauce
2 Tablespoons Glenvale dry sherry
2 Tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon Lamberton’s monosodium glutamate
3 Tablespoons clarified butter
Preparation:
1. Cut pork into approximately one-inch cubes; add apple slices.
2. Marinate pork with salt, pepper, and monosodium glutamate.
3. Saute pork in three tablespoons clarified butter until golden; add in sherry, soya sauce, dry sherry, lemon juice, sugar, the second teaspoon of monosodium glutamate, and two cups of water. Cover and cook over a very low heat for forty-five minutes; add apples.
4. When meat is sufficiently tender, add in sliced tinned mushrooms, cook for another ten minutes.
5. Remove to plate, serve hot with Twin Peach instant rice.
Kiwi Yang
Ingredients:
1 pound mutton
5 stalks leeks
2 ounces carrots
1 seven-ounce can Watties sliced mushrooms
1 ounce vermicelli
½ teaspoon salt
2 teaspoons Lamberton’s soya sauce
½ teaspoon sugar
2 teaspoons Simix mutton flavourizer
2 teaspoons cornflour (cornstarch)
2 Tablespoons Glenvale dry sherry
½ teaspoon salt for vegetables
2 Tablespoons clarified butter
Preparation:
1. Cut mutton, leeks, carrot, and mushrooms into fine strips.
2. Marinate mutton with salt, soya sauce, sugar, flavourizer, and the cornflour.
3. Deep fry vermicelli in hot oil (350 degrees F for one second until crispy, drain, and turn onto plate.
4. Heat two tablespoons carified butter in pan, add in the cut vegetables, and half teaspoon salt and saute for a few seconds. Push vegetables to one side of the pan and add in the well-seasoned mutton. Saute foir three to four minutes, mix with vegetables, sprinkle with sherry. Place over the crispy vermicelli and serve hot.
Chicken Chinese Style
Ingredients:
2 cups chicken, cooked portions
3 Tablespoons salt pork or bacon rashers, diced
1 Tablespoon bacon fat or oil
1½ cups chicken stock
½ cup green pepper, sliced
½ cup celery, diagonal slices
½ cup leeks or scallions, sliced
1 teaspoon salt
pepper, a dash
1 Tablespoon soy sauce
1 Tablespoon cornstarch
Preparation:
1. Heat fat, add diced pork or bacon and cook until the fat is clear.
2. Add all the vegetables, toss in fat, and cook for five minutes, do not brown.
3. Add stock, chicken pieces seasonings, bring to the boil, mix cornstarch and two tablespoons water and stir until thickened.
Serve with buttered noodles or boiled rice.
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