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Vegetarian Chicken Soup with Lou Han
Soups and Congees
|Vegetarian Chicken Soup with Lou Han|
4 ounces vegetarian chicken, cut in uneven chunks
2 cloves garlic, peeled
6 Chinese large black mushrooms, soaked, stems removed, and cut in quarters
1 lou han, soaked, then cut in six to eight pieces
1 Tablespoon dark soy sauce
1 stick cinnamon
4 black dates, pits removed
1 Tablespoon goji berries
3 Tablespoons Chinese yam, diced
1. Put all ingredients in a pot with ten cups of water and just bring this to below the boil, then simmer it for one hour.
2. Remove the lou han, then serve.
1 Tablespoon vegetable oil
4 scallions, white and green parts separated, each slivered on the angle
3 slices fresh ginger, peeled and slivered
½ teaspoon ground white pepper
1 Tablespoon mushroom soy sauce
1 teaspoon curry powder
1/4 teaspoon ground Sichuan pepper
1 teaspoon hot oil
1 teaspoon sugar
4 cups chicken broth
1. Heat oil in a small soup pot, and fry the white parts of the scallions until they are about ready to brown.
2. Add all other ingredients but not the green scallion parts, and bring to below the boiling point, and reduce the heat and all this to simmer for ten minutes before adding the green parts of the scallions.
2. Pour into individual bowls, and serve.
½ pound large shrimp, shells though not their tails and their veins removed
2 eggs, beaten until light yellow
1/4 cup cornstarch
1 cup vegetable oil
3 Tablespoons hot sauce
1. Cut shrimp in half the long way, but not through the tail section and not all the way through their flesh; then gently pound to enlarge this one piece of shrimp; repeat with all the shrimp.
2. Dip each shrimp in egg, then the cornstarch, and shake off excess cornstarch, and set aside for half an hour until cornstarch is thoroughly wet.
3. Heat oil, and deep fry half the coated shrimp until lightly browned, remove from oil and drain on paper towels. Repeat with the other half.
4. Put hot sauce in small bowl, then serve shrimp so that everyone can dip theirs into the hot sauce holding the shrimp by its tail section.
Cold Dried Bean curd
1 cup bean curd sticks (also called dried bean curd skin), soaked in cold water for one hour
½ cup peanuts (if salted, rise them)
1 star anise
10 Sichuan peppercorns
4 stalks Chinese celery, cut into pieces the same size as the bean curd
1 small carrot cut the same way as the bean curd or three tablespoons of goji berries
2 teaspoons sesame oil
1/4 teaspoon salt
½ teaspoon Chinese black vinegar
1. Cut bean curd sticks in half the long way, then into one-quarter-inch pieces.
2. Put bean curd pieces and the peanuts into a small pot of water, bring to the boil, reduce the heat, and simmer for five minutes, the bean curd should have no hard part left. Remove with a slotted spoon and set aside in a small serving bowl lined with a paper towel.
3. Add star anise, Sichuan peppercorns, celery, carrot or goji berries and simmer that for three more minutes, then drain and add to the bean curd mixture. Using a paper towel, dry the solids in this bowl then add sesame oil, salt, and black vinegar. Stir well, then refrigerate for one to two hours. Serve cold.
Crispy Boneless duck
1 five to six pound duck
3 scallions, each tied in a knot
3 slices fresh ginger, peeled and scored
2 teaspoons Shaoxing wine
2 cups finely minced chicken
4 egg whites
½ cup water chestnuts, minced fine
1/4 cup cornstarch
½ teaspoon salt
dash ground white pepper
½ cup sesame seeds
2 cups vegetable oil, for deep frying
1. Cut duck in half, head to tail, clean and remove any entrails, and dry with paper towels.
2. Bring four quarts of water to the boil in a large pot, and boil the duck, scallions, and ginger for five minutes, then remove the duck, discard the scallions and the ginger, and steam this over two cups of boiling water for half an hour. Remove the duck, cool it, and when able to handle it, remove all the bones including those in the legs and one-bone wing sections, and discard them. Pour the water from the bottom of a steamer and that in the large pot into another pot and reduce by half, then use it for soup or another use.
3. Mix the wine, minced chicken, egg whites, minced water chestnuts, cornstarch, salt and pepper, and half the sesame seeds. Spread this on the underside of both halves of the duck, and spread the rest of the sesame seeds on the top or skin-side of the duck. Set aside for half an hour to dry somewhat, then cut each half in half.
4. Heat the oil in a large flat-bottom pan and fry the duck, one piece at a time, until crisp. Remove and cut into one-inch wide strips and set on a serving platter. Complete until all sections of the duck are fried, then serve.|