* Exported from MasterCook II *Almond ChickenRecipe By : Elizabeth PowellServing Size : 4 Preparation Time :2:00Categories : Poultry ChineseMain DishAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 whole skinless boneless chicken breasts2 tablespoons soy sauce1 tablespoon rice wine1/2 teaspoon sugar1 teaspoon cornstarch2 tablespoons chicken stock1 1/2" ginger root slice -- minced1 garlic cloves -- minced1 egg1 cup almonds -- ground6 cups peanut oilPat chicken dry with paper towels. Cut into strips 1/2" wide by 3"long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger,and garlic together. Place chicken in marinade, turning to coat. Marinateat least one hour, turning chicken after half an hour.Remove chicken from marinade and drain on paper towels. Beat eggslightly with 1/2 teaspoon water. One by one, dip chicken pieces in eggand roll in almonds to coat. Let almond coated pieces set 15 minutes. Heatoil to 350. Fry chicken pieces in batches one layer deep until crisp,golden brown. Be sure to let oil come back up to 350 between batches.Drain on paper towels and serve at once.- - - - - - - - - - - - - - - - - -Serving Ideas : Garnish with chopped green onion.* Exported from MasterCook II *ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCERecipe By :Serving Size : 6 Preparation Time :0:00Categories : Chinese PoultryAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 Chicken thighs12 medium Asparagus spears3 tablespoons Peanut or corn oil-----MARINADE-----1 tablespoon Dry sherry1 teaspoon Cornstarch2 teaspoons Thin soy sauce1 pinch Sugar
-----SAUCE-----2 teaspoons Fermented black beans3 Cloves garlic -- minced1/2 teaspoon Brown sugar2 teaspoons Black soy sauce3/4 cup Chicken stockCornstarch pasteMarinating: With sharp paring knife, scrape chicken meat from thigh;slice into thin strips across the grain. (Breast meat is not preferred forthis dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarchand sugar in bowl; massage liquid into meat with your fingers. Marinatefor 15 to 30 minutes.Preparation: Wash asparagus; peel tough white outer skin off ends; sliceon diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl,combine and mash black beans and garlic, brown sugar, black soy sauce andchicken stock; stir; reserve for 15 minutes.Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, addchicken.Stir-fry for about 3 minutes on high heat - or until chicken begins toshrink and firm up. Remove chicken to holding bowl.Reheat wok to high, add remaining oil. When oil is hot, add black beansauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir saucewith asparagus. When sauce boils, add cooked chicken; toss to combine.Dribble in a little cornstarch paste if needed; cornstarch in chickenmarinade might be enough. Toss ingredients until very little liquidremains and is reduced to glaze. Dish is ready when asparagus brightens.If you still have too much liquid, remove ingredients, continue to reducesauce, then return ingredients to coat them with sauce. Serve inindividual portions.- - - - - - - - - - - - - - - - - -* Exported from MasterCook II *BBQ PORK LO MEIN *** dxdg05aRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Main Dish ChineseBeefAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons Sesame oil2 tablespoons Vegtable oil1 teaspoon Ginger -- finely chopped2 cups Bok choy -- cut into 1/2" pie1 1/2 cups Bean sprout8 ounces Chinese bbq pork1/2 cup Chicken broth2 tablespoons Oyster sauce1 tablespoon Soy -- dark
1/2 teaspoon SugarPepper -- dash1. Cook noodles in plenty of boiling water, when al dente, drain and tosswith sesame oil, set aside 2.Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stirfry until fragrant (about 10 sec) add bok choy, bean sprouts and pork,Stir fry 2 min 4.Add broth then when broth is hot add noodles, cover and cook 2 min 5. Addsauce, stir well and serve Varriations, instead of pork, use left overcooked, roast beef, lamb, shrimp or chicken, other fresh vegtables inseason can be used in place of the sprouts and bok choy From "Dim Sum" byRuth Laws 8 oz lo mein noodles JANE HARRIS (DXDG05A)- - - - - - - - - - - - - - - - - -* Exported from MasterCook II *BEEF CHOW FUNRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Chinese BeefAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------10 each Chow Fun Noodles1 pound Beef flank steak -- slicedacross the grain-----MARINADE-----1 tablespoon Dark soy sauce1 tablespoon Cornstarch1 each Egg white1 tablespoon Peanut oil-----ADDITIONAL-----7 tablespoons Peanut oil for pan-frying2 each Cloves garlic -- chopped fine1 each Slice ginger -- cut julienne1 tablespoon Fermented black beans (dow -- see), rinsed1 tablespoon Dry sherry1/2 medium Yellow onion -- peeled and1/2 each Green sweet bell pepper -- cored & cut julienne-----SAUCE-----1/4 teaspoon MSG (opt)1 tablespoon Dark soy sauce1/4 teaspoon Sugar1 tablespoon Dry sherry1 pinch White pepper1 tablespoon Oyster sauce-----FINAL-----1 cup Fresh bean sproutsChinese parsley (garnish)Slice the chow fun into noodles about 1/2 inch wide. Slice the meat andmix the marinade. Marinate the meat for 15 minutes. Heat the wok and add
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