Sesame Chicken

1
Sesame Chicken

• Serves 3 - 4, or 5 - 6 as part of a multi-course
  meal Ingredients 3 whole boneless chicken
  breastsMarinade2 tablespoons light soy sauce1
  tablespoon cooking wine or dry sherrya few drops
  of sesame oil2 tablespoons flour2 tablespoons
  cornstarch2 tablespoons water1/4 teaspoon
  baking powder1/4 teaspoon baking soda1 teaspoon
  vegetable oil
• Sauce for Sesame Chicken1/2 cup water1 cup
  chicken broth1/8 - 3/4 cup vinegar (Guide notes
  the original recipe called for 1/8 cup but I find
  that a little low. It all depends on how sweet
  you want the sauce for a sweeter sauce use less
  vinegar)1/4 cup cornstarch1 cup sugar2 TB dark
  soy sauce 2 TB sesame oil 1 tsp chili paste, or
  more if desired1 clove garlic (minced)2
  tablespoons toasted sesame seeds3 1/2 - 4 cups
  peanut oil for deep-frying

2
Shrimp Fried Rice

• INGREDIENTS
• 4 ounces frozen uncooked shrimp, unshelled
• Marinade
• 1 tablespoon oyster sauce, or to taste
• 1 tablespoon soy sauce, or to taste
• 1 teaspoon salt, or to taste
• Pepper to taste
• 1 teaspoon cornstarch mixed with 1 1/2 teaspoons
  water
• Other
• 4 ounces cooked ham
• 1 medium onion
• 2 green onions
• 2 eggs (more if desired)
• 1/2 cup peas
• 4 cups cold cooked rice
• 4 to 5 tablespoons oil for stir-frying, or as
  needed

3
Cantonese Spring Rolls

• Delicate spring rolls filled with shredded pork,
  shrimp, black mushrooms and garlic chives
• Makes 30 Spring Rolls1 pound sirloin or center
  cut pork fillets, trimmed of fat and gristle For
  the marinade, mixed together
• 1 tbsp soy sauce2 tbsp rice wine or
  sake1/2 teaspoon toasted sesame oil1 1/2
  teaspoons cornstarchFor the filling 1/3 pound
  raw medium-size shrimp, peeled, deveined, rinsed,
  drained and patted dry1 tbsp plus 1 teaspoon
  peeled and minced fresh ginger1 tbsp rice wine
  or sake1 teaspoon cornstarch7 tbsp safflower or
  corn oil1 tbsp minced garlic10 dried Chinese
  black mushrooms, softened in hot water to cover,
  drained, stems removed and caps shredded4 cups
  thin julienne strips cored Chinese Napa Cabbage2
  cups fresh Chinese garlic chives or leeks (white
  sections only), cut into 1-inch lengths2 cups
  bean sprouts, rinsed and drainedFor the sauce,
  mix together2 tbsp soy sauce2 tbsp rice wine
  or sake1 teaspoon Oriental sesame oil1/4
  teaspoon freshly ground black pepper1/2 teaspoon
  cornstarchTo Make and Fry the Spring Rolls30
  spring roll skins 6 tbsp water3 tbsp
  all-purpose flour4 cups safflower or corn
  oilTo Serve Chinese plum or duck
  sauceChinese hot mustard