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Soy Sauce Chicken

Poultry

Soy Sauce Chicken
Ingredients:
4 cinnamon sticks, about two inches each 1/2 teaspoon ground aniseed 1 Tablespoon freshly grated ginger 2 Tablespoons brown sugar 2 cups chicken broth 1 teaspoon powdered garlic 3 Tablespoons soy sauce 2 Tablespoons dry white or red wine 2 pounds chicken breasts, cut into 1/2 inch cubes Preparation: 1. In a saucepan place the, cinnamon, aniseed, ginger and sugar and chicken broth, cover and bring to a boil over high heat. 2. Add remaining ingredients and re-cover and bring back to the boil, then lower the heat to medium/low and allow to simmer for forty minutes, adding a little water as necessary. 3. Turn off heat but leave cover on and allow to stand for one hour. 4. Remove and discard the cinnamon sticks then serve with cooked rice and cooked greens. Note: Chinese prefer using a whole chicken and serving it with stir-fried greens instead of chicken breasts. CANTONESE FRIED RICE Ingredients: 3 Tablespoons vegetable oil 1 medium onion, finely chopped 2 garlic cloves, crushed 4 eggs, beaten 1 cup cooked ham, cut into very small pieces 4 cups cooked rice 1 cup sliced small mushrooms 1 cup sliced water chestnuts 4 Tablespoons toasted slivered almonds 2 cups bean sprouts 4 Tablespoons soy sauce Preparation: 1. Heat oil in large heavy frying pan or wok then stir-fry onion and garlic over medium-high heat for three minutes. 2. Push onions and garlic to one side then add eggs on the other side and stir-fry them for a minute before combining the onions, garlic, and eggs. 3. Stir in the remaining ingredients except the bean sprouts and soy sauce, and stir and toss until evenly mixed; then add in bean sprouts and soy sauce and stir- fry for a minute. Then serve. Note: Leftovers can be used; in China they are more commonly used than any fresh meat or vegetable. CANTONESE Spareribs with Black Bean Sauce Ingredients: 2 Tablespoons soy sauce 3 Tablespoons black bean sauce 2 Tablespoons red wine 1 Tablespoon sugar 1/8 teaspoon cayenne 2 Tablespoons sesame oil 2 teaspoons powdered ginger 3 garlic cloves, crushed 3 pounds pork spareribs 1/2 cup chicken broth Preparation: 1. Combine all ingredients except the spareribs and chicken broth, then set this aside. 2. Place the spareribs in a greased casserole then brush heavily on both sides with about one-third of the sauce. Allow to marinate overnight. 3. Add chicken broth and cover and place in a 350 F preheated oven and bake for two hours or until ribs are well cooked, basting them every half hour or until the sauce is used up. For browner ribs, remove the cover for the last half hour of baking. 4. Cut the ribs between each bone and serve warm with a little of the pan sauce; and cooked rice, if desired. Note: This recipes works well with beef or chicken ribs or any boneless meat in place of the ribs. Steamed Cantonese-style Fish Ingredients: 2 to 3 pounds salmon or similar fish steaks rubbed with one and a half teaspoons salt 2 Tablespoons finely grated fresh ginger 4 Tablespoons chopped green onions 1 small red sweet pepper, cut into thin strips 4 Tablespoons light soy sauce 2 Tablespoons peanut oil 3 teaspoons sesame oil 2 Tablespoons chopped fresh coriander leaves Preparation: 1. Place fish in the perforated upper part of a steamer and set aside. 2. Fill the lower part of the steamer with water and bring to a boil over high heat, then set the top part on, spread the ginger over the fish, cover and steam 12 to 15 minutes. 3. Remove the fish and place it on a platter. Then spread the green onions and red pepper slices on top of the fish and drizzle with soy sauce. 4. Now heat the peanut and sesame oils in a small saucepan until they begin to smoke and immediately pour this mixture over the fish and spread the coriander on top and serve. Note: This beloved recipe is healthy, low in fat, and popular at all family and banquet meals. Cantonese Almond Chicken Ingredients for the sauce: 1 Tablespoon cornstarch mixed with 2 Tablespoons of water 2 Tablespoons soy sauce 1/2 cup chicken broth 1/4 cup white grape juice 2 teaspoons sugar Preparation for the Sauce: 1. Combine all these ingredients in a small bowl and set them aside. Ingredients for the dish: 1 pound chicken breast, cut into 1/2 inch cubes 4 Tablespoons thinly sliced leeks 2 garlic cloves, crushed 1 teaspoon fresh ginger, grated 3 Tablespoons soy sauce 4 Tablespoons peanut or olive oil 1 cup water chestnuts, drained and sliced 1 cup sliced mushrooms 2 cups snow peas cut into about 1/2 inch pieces cup lightly toasted almonds Preparation for the dish: 1. Place chicken, leeks, garlic, ginger and soy sauce in a bowl and marinate them for thirty minutes. 2. Heat oil in a wok or heavy frying pan then stir-fry chicken with its marinade over medium heat for four minutes before stirring in the water chestnuts, mushrooms and snow peas. Stir fry these three minutes more. 3. Stir in the sauce and stir for three more minutes; then place this on a pre-heated serving platter. Then spread the almonds on top. Note: Serve hot with cooked rice or cooked noodles. Broccoli With Oyster Sauce Ingredients: 1 pound Chinese or regular broccoli, cut into one- inch pieces 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon grated ginger 4 Tablespoons chicken broth 3 Tablespoons oyster sauce 2 Tablespoons red wine 1 teaspoon sugar 1/2 teaspoon garlic powder Preparation: 1. Place broccoli, salt, and ginger in a saucepan, and cover with water, then bring it to boil. Cover and cook until the broccoli stalks are tender, about five minutes, 2. Drain then rinse in cold water and drain again. 3. Place in a serving platter and set aside. 4. In a small saucepan combine all the remaining ingredients and bring to a boil. Remove from heat and pour evenly over the broccoli and serve. Note: This recipe can be made with any other green vegetable. Beef With Oyster Sauce Ingredients: 1 pound beef round steak, cut into thin slices about two inches long and half inch wide 2 Tablespoons soy sauce 2 Tablespoons dry red wine 1 Tablespoon cornstarch mixed with 2 Tablespoons of water 1 Tablespoon brown sugar 3 Tablespoons oyster sauce 4 Tablespoons peanut or olive oil 1 teaspoon grated ginger 1 medium carrot, thinly sliced 1 cup sliced mushrooms 1/2 pound baby spinach, chopped into large pieces 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon cayenne Preparation: 1. Combine meat, soy sauce, wine and cornstarch and let marinate for thirty minutes. 2. Mix one-quarter cup water, sugar, and oyster sauce, and set aside. 3, Heat two Tablespoons oil over medium heat in a preheated wok then add ginger and stir-fry for thirty seconds, then stir in the meat with its marinade and stir-fry for four minutes or until almost cooked, then remove the beef from the wok. 4. Add remaining oil in the wok and stir-fry the carrot for two minutes over medium heat. Stir in the mushrooms and spinach, then push vegetables to the sides and add the oyster sauce mixture in the middle and bring to a boil. Next return the beef, and add salt, pepper and cayenne and stir fry for a minute. Serve with cooked rice. Note: Oyster sauce enriches the meat, particularly with beef; it is great with fish, too.

                                                                                                                                                       
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