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Chinese Food Recipes

Flavored Boiled Chicken

1 chicken, 3 lbs. (1 35N)
3 T. wine
1 T. salt
1 green onion, cut to 3-inch long
2 slices of ginger root

DIPPING SAUCE

1. Mix and rub on skin and inside chicken; marinate at least 30 minutes.

2. Place chicken in boiling water; water should cover chicken. Boil again; remove foam and scum. Turn heat to low; cover and cook 30 minutes.

Remove chicken and let cool. To serve, cut chicken into pieces then dip in dipping sauce or sprinkle sauce over chicken. Sliced vegetables may be arranged around plate as garnish.

Microwave use; set at high for 12 to 15 minutes. For steamer; bring water to boil, steam chicken, breast up, for 25 minutes.

DIPPING SAUCES (choose one of the following):
Mix 4 T. soy sauce with 1/2 T. sesame oil.

Mix together 4 T. soy sauce, '/2 T. each of sugar and vinegar, 1 T. mashed garlic, '/2 T. chili oil (or 1 t. chili paste), and '/2 T. sesame oil.

Peanut butter may be added as desired.

Stewed Duck
1 duck or chicken
(cut in half), 4-5 lbs.(2100g)
21/2 c. stewing sauce
7 c. water
1 c. soybeans

Sesame oil as desired

Bring (1) and duck to boil; cover and reduce heat to low and cook 30 minutes (turn duck during cooking). Turn off heat and allow duck to soak about 15 minutes. Remove duck and let cool. Reserve sauce. Rub sesame oil over duck and cut in pieces. Sprinkle stewing sauce over duck; serve. If chicken legs are used, stew only 15 minutes.

STEWED SOYBEANS Soak soybeans in water for 10 hours; drain and cook over medium heat in 11/2 cups liquid reserved from stewing duck for 25 minutes.