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Making A Nutritious Meal

by: Cindy Au

Hong Kong China: Hai Bin Book Company 2007, Paperback
ISBN: 978-988-202-443-4

Reviewed by: Jacqueline M. Newman
Spring Volume: 2008 Issue: 15(1) page(s): 20

Favorite lunch and dinner dishes by an author known for desserts are her yummy main dishes in this book. They are different and delicious, one-quarter vegetarian, the rest with seafood, chicken, beef, and pork.

The Veal Ribs with Black Peppercorns is a favorite. My daughter would opt for the Stewed Beef Tongue with Tomato Sauce, or the Pea Sprouts in a Dried Scallop Glaze, or both. My husband would want the Stir Fried Sugar Snap Peas, and the Sea Cucumber Intestines with Preserved Shrimp Pate. Grandchildren would ask for Stewed Spareribs in Wuxi Style, and the unusual dish called Simmered Chicken Wings in Cola. There is, in this volume, something for everyone.

Every recipe has 'nutritional tips' and educate about the benefits; they all offer cookery advice. The one with cola correctly says not to use diet coke as the artificial sweetener turns bitter after cooking. Would that all parts of all recipes in this book were as carefully written. Some omit the oil needed for frying, others have no amounts for some ingredients. A little cooking know-how helps, but do not let these omissions stand in the way of making Au’s nutritious dishes. Try the recipe below, and enjoy other easy-to-make recipes in this book.
Simmered Chicken Wings in Cola
8 chicken wings, tails removed, their two- and one-bone sections separated
1/3 teaspoon salt
dash of ground white pepper
1 teaspoon vegetable oil
1 clove garlic, grated
1 twelve-ounce can cola
3 Tablespoons thin soy sauce
1 scallion, cut into half-inch pieces
2 Tablespoons cornstarch mixed with the same amount of cold water
1. Mix chicken wings with salt and pepper and set aside for half an hour.
2. Heat wok or fry pan and garlic, then the wings and fry until fragrant and lightly browned before adding cola and soy sauce. Reduce heat and simmer for half an hour; then add cornstarch mixture and bring to the boil for one minute.
3. Remove to a serving dish, sprinkle scallion pieces on top, and serve.

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