Pan-fried Chicken Wings

Poultry

Pan-fried Chicken Wings
Ingredients:
1 pound double-bone chicken wings
1/4 teaspoon coarse salt
1/8 teaspoon coarse-ground black pepper
3 Tablespoons oyster sauce
2 Tablespoons mushroom soy sauce
2 Tablespoons Shaoxing rice wine
2 Tablespoons honey
1 Tablespoon hot sauce
1 Tablespoon cornstarch
2 Tablespoons vegetable oil
Preparation;
1. Mix chicken wings with the salt and pepper and set this aside for one hour.
2. Mix oyster and soy sauces, add the rice wine, honey, hot sauce, and cornstarch and set this aside separately.
3. Heat a wok or fry pan, add the oil and the chicken wing mixture and fry them until golden brown on both sides, about seven minutes a side.
4. Add the sauce mixture and three tablespoons of cold water and simmer for three to five minutes, then serve.

Mixed meat, peas, beans,
and potatoes
Ingredients:
1/2 pound ground pork
½ pound ground beef
1 small onion, minced
2 Tablespoons water chestnut starch
1 Tablespoon cornstarch
1 teaspoon chicken bouillon powder
½ teaspoon ground white pepper
2 Tablespoons vegetable oil
1 medium-size potato, peeled and cubed
1 cup caned black beans, rinsed
2 Tablespoons tomato paste
2 Tablespoons honey
1 Tablespoon thick soy sauce
1/4 cup frozen green peas

Preparation:
1. Mix both ground meats with the onion, water chestnut and corn starches, bouillon powder, and ground pepper. Form this mixture into one-inch balls, and set them on a dry plate.
2. Heat a wok or fry pan, add the oil, meat balls, and the potatoes and brown on all sides; then discard any oil still in the pan before adding the rest of the ingredients and three tablespoons water. Simmer this stirring gently for three minutes, then serve. Coriander and brown sugar cakes 1/4 pound coriander leaves, their stems discarded or set aside for another use 1 cup crushed Chinese brown sugar pieces 1 cup cake flour
2 Tablespoons cornstarch
2 teaspoons sesame oil, separated ½ cup lotus seed paste 1 or more cupcake molds
Preparation:
1. Bring two cups of cups cold water to the boil and add the coriander leaves. Reduce the heat and simmer them for half an hour.
2. Next, add the brown sugar and stir until dissolved and then remove the pot from the heat source.
3. Stir in the flour, cornstarch, and half the oil and stir this well before, covering and letting this rest for fifteen minutes.
4. Kneading this dough until soft, then divide the dough into twenty pieces. Put half of them in the center of each cupcake or another circular mold patting them onto the bottom and sides of each mold. Next divide the lotus seed paste in ten parts, rolling each one into a small ball slightly flattened.,and then put on top of the dough.
5. Flatten the other ten pieces of dough and cover the lotus seed paste pressing the edges together to seal them. Then knock them out of the cupcake molds.
6. Grease a plate with half of the remaining sesame oil and put the prepared cakes on the greased plate, separating them from the others by half-inch. Put this plate in a steamer basket and steam over boiling water for five minutes. Before removing them, brush the tops with the remaining oil. Serve warm or at room temperature. Pear Cakes stuffed with red bean paste Ingredients:
1 Chinese pear, peeled, core discarded, fruit diced 1 cup all purpose flour 1 egg, beaten until light yellow 1 cup red bean paste 1 cup vegetable oil
2 Tablespoons granulated sugar
Preparation:
1. Mix pear pieces, flour, egg, and one cup of cool water, then knead them. Divide into six balls and roll into thin pancakes.
2. Divide the bean paste into six parts, and put one batch of bean paste in the center of each pear dough, fold the dough in half with no bean paste showing through.
3. Heat a fry pan or a wok, add the oil, then the folded filled pancakes and fry them on each side until golden brown.
4. Next, steam the pear cakes covered and in a steamer basket over boiling water for five minutes. Remove them to a pre-heated serving dish.
5. Heat the sugar and one tablespoon cold water in a small pot while the pear cakes are steaming. Just before serving, pour this sugar water over them and serve. Black date and walnut squares Ingredients:
1 cup Chinese black dates ½ cup small walnut pieces
3 Tablespoons white rock sugar
3 Tablespoons maltose syrup 1 Tablespoon vegetable oil
Preparation:
1. Soak black dates in two cups of boiling water for five minutes, then remove their skins and pits.
2. Put the dates in heat-proof bowl in a 250 degree oven and bake them for half an hour. Next remove them from the oven and cool them on a flat plate.
3. Soak walnuts in boiling water for half an hour, then bake them in the same oven for fifteen minutes.
4. Put dates and three tablespoons of warm water in a small pot, add the rock sugar, maltose, and the dates and simmer stirring until this thickens. Then stir in the walnuts and pour this mixture into a 8x8 inch tray and press evenly. Allow to cool before cutting it into squares. Put them on a lightly greased plate and set them aside for at least an hour before serving. Lotus and dried Fig soup Ingredients:

2 Tablespoons lotus seeds
2 Tablespoons lily bulbs
2 Tablespoons goji berries
5 dry longan fruits, without the pits
4 dried figs 1 piece dried tangerine peel
2 Tablespoons chopped brown rock sugar
Preparation:
1. Rinse lotus seeds, lily bulbs, goji berries, longans, and tangerine peel before soaking them in one quart of water for half an hour. Next remove the tangerine peel, cut the figs into small pieces, each about the size of a raison, and do the same for the lily bulb pieces. Also dice the tangerine peel into smaller pieces than the figs, scraping off any pith before doing so.
2. Bring six cups of cold water to the boil, add the lotus seeds, lily bulb pieces, goji berries, longan and dried fig, and tangerine peel pieces. Bring this to the boil, reduce the heat to low, and simmer for one and a half hours.
3. Next add the rock sugar pieces and simmer until the sugar is dissolved. Now divide the fruit evenly and serve in small bowls. Twice Almond tea Ingredients:

3 Tablespoons regular almonds 1 Tablespoon bitter almonds
2 Tablespoons lotus seeds 1 Tablespoon small pieces of white fungus, or large pieces broken into small pieces
2 Tablespoons uncooked long-grain rice 1/4 pound white or tan rock sugar
Preparation:
1. Soak every ingredient except the rock sugar in its own bowl for two hours, then drain each one and discard its water.
2. Simmer the lotus seeds in three cups of warm water for half an hour, then add the rock sugar and the white fungus pieces and simmer stirring until all the sugar is dissolved, and set this liquid mixture aside.
3. Put both almonds and the rice in a blender with two cups of cold water. Blend for one minute, repeat three times allowing the blender to rest two minutes between each blending. Then remove and strain this mixture through two layers of cloth, squeezing out as much water as possible into the lotus seed and sugar water.
4. Bring this liquid to the boil, reduce the heat and simmer for five minutes, then serve hot or warm.

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