Celery Stuffing Recipe
Ingredients:
1-1/2 lbs of stale bread (white); broken to crumbs
6 Tbsps of butter (unsalted)
3 c of diced celery
2 Tbsps of chopped onion
2 tsps of salt
1/4 tsp of pepper (black)
1 c of milk (or cooking giblets broth)
1 tsp of seasoning
Instructions:
Melt the butter inside a saucepan then add onion with celery; cook till tender while stirring occasionally.
Add in the breadcrumbs and the seasonings; toss them well till mixed thoroughly. Let it cool then add milk; mix gently then stuff onto (dressed) chicken.
>> Celery Stuffing Recipe
Szechuan Chicken Recipe
Ingredients:
cooking oil
12 to 15 peppers (hot); dried
1 can of bamboo sprigs
4 to 6 pcs of carrots; julienned
1 lb of chicken breasts (boneless); diced
For the Sauce:
3 tbsps of dry wine
2 to 3 tbsps of powdered ginger
2 to 3 tbsps of cornstarch
6 tbsps of soy sauce
Instructions:
Combine sauce ingredients in small bowl.
Heat oil in skillet and put peppers in. Cook ’til brown and transfer to platter. Cook chicken cubes for around 5 minutes. Move chicken to bowl.
Then, add another tbsp of oil into skillet. Stir fry carrots til soft. Pour in bamboo sprigs then stir fry for another couple of minutes. Put chicken, pepper plus sauce into skillet again. Let sauce thicken before turning off heat.
>> Szechuan Chicken Recipe
Rumaki Recipe
Ingredients:
1/2 tsp of five spice powder
1/2 tsp of powdered ginger
1/4 c of soya sauce
12 bacon pieces (strips)
8 ozs of water chestnuts; should be drained
1 lb of liver (chicken)
Instructions:
Slice the livers into big chunks. Halve the chestnuts and bacon (crosswise). Then wrap bacon around chestnuts and liver. Secure ends w/ toothpick.
Next, put these in some shallow plate then pour the spices then soy sauce over each piece. Broil or grill these for around 20 min. Make sure all the sides turn brown.
>> Rumaki Recipe
Almond Chicken Recipe
Ingredients:
1/3 almond slivers; to be fried in vegetable oil
1/2 cup minced bamboo shoots
1 piece pepper (green); chopped
3 scallions; minced
5 slices root of ginger (fresh)
1 cup of oil (vegetable)
1 pound chicken breasts (skinned)
For the Marinade:
1 pc egg; remove yolk
1 Tablespoon of soy sauce
1/4 teaspoon of salt
1 teaspoon of cornstarch
1/8 teaspoon of pepper (white)
For the Seasoning Sauce:
1/2 teaspoon of cornstarch
1/2 teaspoon of salt
1 teaspoon of refined sugar
1 Tablespoon of dry wine
1 Tablespoon of soy sauce
1 Tablespoon of rice vinegar
Instructions:
Take almond slivers and fry in the oil a couple of minutes. Make sure almonds become crisp. Remove them from the vegetable oil and allow to drain on a paper napkin.
Mix the ingredients for the marinade together and put in the chicken. Let mixture stand about thirty minutes. Wok should be heated in the oil.
While mixture is being heated, put in the chicken and fry pieces until golden brown. Drain the chicken after cooking.
Fry the ginger, scallion, bamboo shoots and pepper for a minute. They soft inside but crisp on the outside. Mix the ingredients for the sauce and mix sauce with the wok.
Then, put the chicken in the boiling mixture making sure that each piece is coated. Put in the almonds and mix.
>> Almond Chicken Recipe
Hot Chili Oil Recipe
Ingredients:
1 tsp of paprika
1/2 tsp of Szechwan pepper corns
20 hot peppers (chili); dried
1/2 c of oil (corn)
Instructions:
Prepare a strainer by lining paper towels on it. Set aside.
Heat oil in heavy sauce pan. Put in peppers. Stir ’til peppers become a dark shade of brown. Then add in paprika & pepper corns.
Strain mixture. Remove the solid particles. Store inside a covered jar. Refrigerate.
>> Hot Chili Oil Recipe
Cantonese Meatballs Recipe
Ingredients:
1/4 c of water
2 Tbsps of cornstarch
2 Tbsps of finely chopped onions (instant)
1 lb of beef (ground)
1 Tbsp of ketchup
1 Tbsp of vinegar
5 Tbsps of Teriyaki sauce
3 Tbsps of Brown/ Cane sugar
20 ozs of pineapple (in chunks with syrup)
Instructions:
Remove pineapple chunks from its syrup. Put unrefined sugar (brown or cane sugar) with the teriyaki sauce, ketchup and vinegar.
Combine the beef, minced onion and 2 Tbsps of teriyaki sauce. Roll pieces into round meatballs. This serving can make 20 pieces.
Let the meatballs turn brown in a skillet. Remove extra fat. Add the prepared syrup on the meatballs. Let the mixture simmer for ten min. Stir occassionally.
While waiting, mix cornstarch with water. Put this combination into the skillet. Add the pineapples. Keep fire on until the sauce is thick.
>> Cantonese Meatballs Recipe