Cantonese Roast Duck Recipe

                               Cantonese Roast Duck

This is the duck with a shining reddish-brown skin seen hanging in the windows of a good Cantonese restaurant.

Serves 10 - 12 as a starter, or 4 to 6 as a main course. (Note: total preparation time does not include the time needed to dry the duck before cooking).

More Cantonese Recipes

More Duck Recipes
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes

Ingredients:

* One 4 1/2 lb (2 kg) oven-ready duckling
* 2 teaspoons salt
* 4 tablespoons maltose or honey
* 1 tablespoon rice vinegar
* 1/2 teaspoon red food coloring (optional0
* about 1/2 pint (280 ml) warm water
* For the Stuffing:
* 1 tablespoon oil
* 1 tablespoon finely chopped spring onion
* 1 teaspoon finely chopped fresh ginger root
* 1 tablespoon caster sugar
* 2 tablespoons Chinese rice wine (or dry sherry)
* 1 tablespoon yellow bean sauce
* 1 tablespoon hoisin sauce
* 2 teaspoons five-spice powder

Cooking Procedure:

Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.

Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely.

Dissolve the maltose or honey with vinegar and red food coloring (if using) in warm water, brush it all over the duck - give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 - 5 hours.

To cook: preheat the oven to 400 degrees F. (200 degrees C./Gas 6). Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 350 degrees F. (180 degrees C., Gas 4) after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.

To serve: let the duck cool down a little, then remove the string and pour out the liquid stuffing to be used as gravy. Chop the duck into bite-sized pieces, then serve hot or cold with the gravy poured over it.

Bang Bang Chicken Recipe

                               Bang Bang Chicken

To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving. Bang Bang Chicken serves 4.

Ingredients:

* 1 pound chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
* 1 cucumber
* Salt, as needed, to salt cucumbers if desired (this is optional)
* 1 medium carrot
* 1/2 - 1 teaspoon roasted Sichuan peppercorn, optional
* Sauce:
* 2 tablespoons sesame seed paste (can substitute chunky peanut butter)
* 3 tablespoons soy sauce
* 1 tablespoon rice vinegar, red or black if possible
* 1 tablespoon Asian sesame seed oil
* 1 tablespoon granulated sugar
* 1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili flakes, both optional
* 1 tablespoon shredded scallion (green onion, spring onion), white part only

Cooking Procedure:

1. In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool.
2. Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible.
3. Peel the cucumber, and cut into slices to match the chicken. (Note: If salting the cucumbers, do this at least 30 minutes ahead of time. You'll find instructions for salting cucumbers in this Cucumber Salad Recipe). Peel the carrot and cut into thin matchstick strips.
4. In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes.
5. To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.

Chicken Stir-fry With Bok Choy and Garlic Sauce Recipe

                               Chicken Stir-fry With Bok Choy and Garlic Sauce

Sweet bok choy and pungent garlic lend flavor to this stir-fried chicken recipe.
More Chinese Chicken Recipes

Ingredients:

* 3 medium chicken breasts, boneless and skinless
* 3 large bok choy stalks with leaves
* Marinade:
* 1 TB Chinese rice wine or dry sherry
* 1 green onion, diced
* 2 tsp cornstarch
* Sauce:
* 1/4 cup low-sodium chicken broth
* 2 TB water
* 1 tsp white rice vinegar
* 1/2 tsp black rice vinegar
* 1 clove garlic, finely chopped
* 1/4 tsp salt
* Other:
* 1 teaspoon cornstarch
* 4 teaspoons water
* 4 to 5 TB oil for stir-frying, as needed

Cooking Procedure:

Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

Clean out the wok and add 2 - 3 TB oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.

Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken.

Add the chicken. Mix through and serve hot. Serves 4.

Beggar's Chicken Recipe

                              Beggar's Chicken

Serves 4

Ingredients:

* 1 fresh chicken, 3 to 3 1/2 pounds, cleaned
* Marinade:
* 2 tablespoons dark soy sauce
* 1 tablespoon Chinese rice wine or dry sherry
* 1 teaspoon ginger juice
* 2 teaspoons salt
* Stuffing:
* 6 shiitake mushrooms, fresh or dried
* 4 ounces lean pork
* 2 ounces Chinese pickled cabbage, or preserved mustard greens
* 2 green onions
* 1 tablespoon light soy sauce
* 1 tablespoon Chinese rice wine or dry sherry
* 1 teaspoon granulated sugar
* 1/2 teaspoon sesame oil
* 1/4 teaspoon five-spice powder (optional)
* Other:
* 2 tablespoons oil for stir-frying
* 2 large sheets aluminum foil for wrapping chicken

Cooking Procedure:

To make the ginger juce, grate the ginger and squeeze out the juice until you have 1 teaspoon. In a small bowl, combine the marinade ingredients. Rub the marinade ingredients over the inside and outside of the chicken and let marinate for 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

While the chicken is marinating, prepare the vegetables and pork. If using dried shiitake mushrooms, reconstitute by soaking in warm water until softened. Squeeze dry and cut into thin slices. For fresh, wipe with a damp cloth and slice. Cut the pork into thin matchstick pieces. Finely chop the remaining vegetables.

In a wok or heavy frying pan, heat 2 tablespoons of oil over medium-high to high heat. Add the green onion and the pork. Stir-fry until the pork is crisp and nearly cooked through, then add the mushrooms and preserved greens. Stir in the soy sauce, rice wine or dry sherry, sugar, sesame oil and five-spice powder if using. Remove from the pan.

Stuff the chicken loosely with the stuffing and close with skewers or strong toothpicks. Wrap the chicken tightly in the aluminum foil. Place the wrapped chicken in a roasting pan.

Bake the chicken for 75 minutes. Bake for another 15 minutes or until the juices run clear and the temperature of the chicken in the thickest part of the thigh is 180 degrees Fahrenheit. Remove the stuffing and serve with the chopped up chicken.

Cashew Chicken Recipe

                            Cashew Chicken

Serves 3 to 4

Ingredients:

* 1 pound boneless, skinless chicken breasts
* 1/2 teaspoon salt
* 1 tablespoon Chinese rice wine or dry sherry
* 2 teaspoons freshly squeezed ginger juice
* 1 level tablespoon cornstarch
* Sauce:
* 2 tablespoons hoisin sauce
* 2 tablespoons dark soy sauce
* 2 tablespoons water
* 1 teaspoon granulated sugar
* Other:
* 1 clove garlic
* 1 tablespoon green onion
* 1/4 cup cashews
* 4 tablespoons oil for stir-frying, as needed
* 1 cup vegetables for stir-frying (your choice)

Cooking Procedure:
Add the salt, rice wine or sherry, ginger juice and cornstarch to the chicken cubes, using chopsticks to mix it in and adding the cornstarch last. Marinate the chicken for 20 minutes.

Prepare the remaining ingredients while the chicken is marinating. In a small bowl, mix together the sauce ingredients and set aside. Finely chop the garlic. Wash and chop the green onion on the diagonal into 1-inch pieces.

Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for 5 minutes, or until the cashews are browned. Remove from the pan.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they change color and are 80 percent cooked through. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the stir-frying vegetables. Stir-fry as needed, then push up to the sides of the wok. Add the sauce and the chicken. Heat everything through. Serve the chicken and vegetables with the roasted cashews and the green onion as garnish.

Hawaiian Poultry Recipes - Hawaiian Mochi Fried Chicken Recipe

                               Hawaiian Mochi Fried Chicken

The author writes: "This Island version of fried chicken is named for the rice flour with which it is made. It is also enhanced by the sugar, soy and green onions which go into the egg batter."

Yields about 40 pieces

Ingredients:

* 2 pounds boned chicken

* 1/2 cup mochiko flour (glutinous rice flour - available in Asian markets)

* 1/2 cup cornstarch

* 1/2 cup sugar

* 1/2 cup soy sauce

* 1 teaspoon salt

* 4 eggs, beaten

* 1 stalk of green onions, chopped fine

* 4 cloves garlic, minced

Cooking Procedure:
Bone the chicken and cut into plump finger-size nuggets and set aside.

Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.

Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.

Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.

Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.

Chicken With Almonds Recipe

                             Chicken With Almonds

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients:

* 1 pound boneless, skinless, chicken breasts
* Marinade:
* 2 tablespoons oyster sauce
* 1 green onion, chopped
* 2 teaspoons cornstarch
* Sauce:
* 1/2 cup low-sodium chicken broth
* 1 tablespoon Chinese rice wine or dry sherry
* 1 teaspoon granulated sugar
* 2 teaspoons soy sauce
* Other:
* 1 8-ounce can bamboo shoots
* 1 cup frozen pea pods, or other green vegetable
* 2 slices ginger
* 4 tablespoons oil for stir-frying, or as needed
* 1/4 cup slivered toasted almonds

Cooking Procedure:

Rinse the chicken breasts and pat dry. Cut the chicken breasts into thin strips (it's easiest to do this if the chicken is partially frozen). Combine the chicken with the oyster sauce, chopped green onion and cornstarch. Marinate the chicken for 20 minutes.

While the chicken is marinating, prepare the sauce and vegetables. To prepare the sauce, combine the chicken broth, rice wine or dry sherry, sugar and soy sauce (a measuring cup works well for this). Set aside.

Rinse the bamboo shoots under warm running water and drain.

Heat a large wok over medium-high or high heat. When the wok is heated, add 2 tablespoons oil. Add the chicken. Stir-fry until the chicken turns white and is about 80 percent cooked through. Remove from the wok.

Heat 2 tablespoons oil in the wok. Add the ginger slices and stir-fry until fragrant (about 15 seconds). Add the frozen pea pods. Stir-fry briefly, then add the bamboo shoots. Stir-fry for 1 minute.

Add the sauce in the middle of the wok. Heat to bubbling. Add the chicken back into the wok and mix everything together, making sure the chicken is cooked before removing from the wok. Sprinkle with the slivered almonds before serving. Serves 4.

Chicken and Asparagus Recipe

                              Chicken and Asparagus

This chicken and asparagus stir-fry recipe was submitted by Doug, who writes that it goes very nicely with pot stickers and Thai rice. Thai chili paste and fish sauce are available in Asian markets or stores that sell ingredients used in Southeast Asian cooking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

* 1 tsp Thai red chile paste*
* 1 tsp fish sauce*
# 1 tablespoon black bean sauce
# 1 tablespoon oyster sauce
# 1/4 cup chicken stock
# 6 ounces chicken breast, cut into 1 inch pieces
# Cornstarch, as needed
# 2 cloves garlic, minced
# 1 chunk of ginger (about 1-inch thick), peeled & minced
# 1 - 2 Serrano peppers, seeds removed and minced, WASH hands thoroughly
# 8 ounces asparagus, trimmed and cut into 1 inch pieces (reserve tips)
# 1 medium red bell pepper, seeded and sliced into pieces the same size
# 2 scallions (green onions, spring onions), chopped into 1-inch pieces
# Sesame oil, to taste
# Peanut oil for deep-frying and stir-frying

Cooking Procedure:

Mix the red chile paste in with the fish sauce, black bean sauce, oyster sauce, and chicken stock. Set aside.
Dredge chicken pieces in corn starch, and deep fry in a small amount of peanut oil, remove when brown, and set aside. Put garlic, ginger, and Serrano peppers in a clean wok, in a small amount of peanut oil, and cook until fragrant. Add the asparagus pieces, saving tips for later.
Stir fry and add the red pepper. Continue to stir fry, then add the chile paste, bean sauce, and oyster sauce mixture. Add the cooked chicken and cook for about 1 minute, then add the reserved asparagus tips.
If desired, add 1 teaspoon cornstarch mixed in 1 teaspoon water to thicken mixture. Add the scallions, sprinkle with sesame oil, and serve. Serves 3 to 4 as part of a multi course meal.
Add the scallions, sprinkle with sesame oil, and serve.

Almond Boneless Chicken - Wor Su Gai Recipe

                               Almond Boneless Chicken - Wor Su Gai

Almond Boneless Chicken - batter coated chicken that is deep-fried and sprinkled with almonds - is a specialty in Detroit, Michigan.The total preparation and cooking time will depend on what type of cooking utensil you use to deep-fry the chicken.
For the batter, use a regular or large egg that has been lightly beaten with a fork. Combine the batter ingredients in a bowl and stir vigorously with a wooden spoon until smooth.

Ingredients:

# 2 whole chicken breasts, skinned, boned, and cut in half
# 1/2 teaspoon salt
# 1 tablespoon dry sherry
# Sauce:
# 4 tablespoons cornstarch
# 3 tablespoons water
# 3 cups chicken broth, homemade or storebought (low-sodium is best)
# 1 1/2 cups chopped mushrooms (optional)
# 3 tablespoons chicken fat or butter
# 2 teaspoons soy sauce
# 3 tablespoons chicken bouillon granules
# Batter:
# 3 tablespoons cornstarch
# 3 tablespoons flour
# 1/2 teaspoon baking powder
# 1 egg, beaten
# 1 tablespoon water
# Remaining Ingredients:
# 1 cup shredded lettuce
# 1/3 cup toasted, slivered almonds
# 1 green onion, finely chopped (green and white parts)
# Oil for deep-frying, as needed

Cooking Procedure:

Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

Chicken Wings With Oyster Sauce Recipe

                                   Chicken Wings With Oyster Sauce


A recipe for Chinese chicken salad made with shredded chicken and preserved ginger. The rice sticks are a nice touch but if unavailable, feel free to garnish the salad with chow mein noodles.

Serves 4 to 6

Ingredients:

* 4 ounces rice sticks
* 4 chicken breasts
* 2 tablespoons light soy sauce
* 1 head lettuce, shredded
* preserved red ginger, chopped
* Sauce:
* 1/2 cup sesame oil
* 1/2 cup red wine vinegar
* 1/2 cup light soy sauce
* 2 scallions, chopped fine
* 1 teaspoon pepper oil (hot chili oil, optional, see link to recipe in directions)
* 2 to 4 cups oil for deep frying

Cooking Procedure:

Deep-fry rice sticks quickly, a few at a time in very hot oil until they puff, about 1 second. Drain. Remove.

Rub chicken with soy sauce and sesame oil. Place in shallow pan. Roast 45 minutes in 350 degree oven.

When chicken is cool, discard skin and bones and break meat apart with hands into shreds. Do not cut.

Combine first 3 ingredients of sauce in serving bowl. Mix well. Add scallions, and the hot chili oil if using (this will make the sauce spicy).

Add lettuce and chicken. Toss well. Arrange rice sticks on top. Garnish with preserved red ginger. Serve cold.

* If you like, add toasted sesame seeds and thin almonds to taste.

Cantonese Steamed Chicken Recipe

                                  Cantonese Steamed Chicken

Serves 4 to 6

Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes

Ingredients:

* 1 pound chicken meat
* Marinade:
* 2 tablespoons soy sauce
* 1 tablespoon rice wine
* 1 teaspoon sesame oil
* 1 tablespoon cornstarch

* Vegetables:

* 3 - 4 Chinese dried mushrooms, softened and sliced
* 1 can bamboo shoots or 1 can baby corn
* 2 green onions, sliced on the diagonal into thirds
* 1 slice ginger, minced
* 1 garlic clove, minced

* Sauce:

* 1 tablespoon dark soy sauce
* 2 tablespoons oyster sauce
* 1 tablespoon dry sherry
* 1 teaspoon granulated sugar
* 1 1/2 tablespoons cornstarch
* 1/3 cup water
* 1 teaspoon sesame oil
* Oil for stir-frying

Cooking Procedure:

Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10 - 15 minutes.

While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain.
Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok.

Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot.

Spring Rolls With Pork and Shrimp - Cantonese Recipe

                                   Spring Rolls With Pork and Shrimp - Cantonese

These delicate spring rolls are filled with shredded pork, shrimp, black mushrooms and garlic chives.


Yields about 24 spring rolls

Ingredients:

* 6 dried black mushrooms
* 1/4 pound lean pork
* Marinades for Shrimp and Pork:
* 1 tbsp soy sauce
* 1/4 teaspoon sesame oil
* A pinch of cornstarch
* 10 medium raw shrimp, shelled and deveined
* 1 tablespoon rice wine, dry sherry or sake
* 1 teaspoon cornstarch
* Other:
* 1 cup mung bean sprouts
* 1/2 red bell pepper
* 4 Chinese garlic chives
* 1/2 carrot
* 1 cup shredded Napa cabbage

* Sauce:

* 2 tablespoons oyster sauce
* 1 tablespoon Chinese rice wine or dry sherry
* 2 tablespoons dark soy sauce or low-sodium chicken broth
* 1 teaspoon sesame oil
* For Frying Spring Rolls:
* 4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
* 1 teaspoon chopped garlic
* 1 teaspoon chopped ginger
* 24 spring roll wrappers
* Dipping Sauces:
* plum sauce or duck sauce
* Chinese hot mustard

Cooking Procedure:

Spring Rolls Directions:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and slice finely.

Cut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.

Rinse the shrimp under warm running water. Pat dry with paper towels. Chop finely. Toss with the rice wine and cornstarch. Marinate for 15 minutes.

Rinse the mung bean sprouts and drain thoroughly. Wash the red bell pepper and dice. Wash and dice the garlic chives. Wash and shred the carrots and cabbage.

In a small bowl, mix together the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. When the oil is hot, add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the pork. Stir-fry until it turns white and is about 80 percent cooked through. Remove from the wok and drain on paper towels.

Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic. Add the shrimp. Stir-fry until they turn pink. Remove from the wok and drain.

Add 2 tablespoons oil. When the oil is hot, add the vegetables, one at a time, beginning with the mushrooms, then the red bell pepper, cabbage, garlic chives, shredded carrot and mung bean sprouts.

Add the sauce to the wok. Add the pork and shrimp back into the pan. Heat through. Remove and cool.

Clean out the wok. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Serve the spring rolls with the plum sauce and hot mustard for dipping.