Text 17557, 103 rader
Skriven 2011-11-07 21:42:08 av Dave Drum (1:261/38)
  Kommentar till text 17490 av Jim Weller (1:123/140)
Ärende: Chun King
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Stan Freberg /  can never be sufficiently damned for
 DD> inducing me to buy and eat Chun King Chop Suey (once only).

 JW> My family discovered the delights of Chinese food (Cantonese-
 JW> Canadian food actually) when we moved from the country to the city
 JW> in 1962 when I was 12. Dad had Chinese takeout at an office
 JW> Christmas party, liked it and took us to the place that made and
 JW> delivered it on Boxing Day. We returned about once a month as a
 JW> treat as long as we lived in Ottawa.

 JW> When we moved back to the country, Mom started buying Chun King about
 JW> once a month, acknowledging that it wasn't nearly as good but better
 JW> than no Chinese food at all. I guess it didn't dawn on her that she
 JW> could learn to make her own even if she had to omit or substitute
 JW> for some of the ingredients.

About the only Chinese grub I make these days is Fried Rice ... and I cheat on
that using frozen mixed veggies from that famous Latino brand -- El Cheapo. My
real introduction to Chinese food came in Inglewood Californica in a place
across from Hollywood Park race track called "House of Yee". I learned about
green tea and started at the top of their menu and worked my way to the bottom.
Their cooking was Cantonese style and that pretty much defined Chinese food for
me. I eat the other regional Chinese stuff - Peking/Mandarin, Szechuan, Hunan,
etc. But, geez, Louise I wish we had a Cantonese joint in my town. The last one
closed some years ago when the owners retired and their chirrun (two lawyers, a
dentist and a doctor) declined to pick up the woks.

I have made some Chinese dishes other than Fried Rice. And I know how hard it
can be to get the sauces for Cantonese just right ... it's easier with Szechuan
and Hunan - as the spiciness can hide a multitude of sins.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cantonese Lemon Chicken
 Categories: Oriental, Poultry, Citrus, Mushrooms
      Yield: 4 servings

      8    Chinese black mushrooms
      2    Lemons
    1/4 c  Shredded bamboo shoots
      1 ts Lemon extract
      4 ts Sugar
      2 ts Light soy sauce
    1/4 c  Chicken stock or broth
  2 1/2 ts Dark soy sauce
      3 lb Chicken; split in half
           Oil for frying
      1 ts Peanut oil
    1/2 ts Salt; to taste
    1/4 c  Shredded ginger-root
    1/4 c  Rendered chicken fat;
           - schmaltz
      2 ts Cornstarch
           +=MIXED WITH=+
      1 ts Water

  Soak the mushrooms in water for 30 minutes or until they
  are soft. Drain and shred finely. discard the tough stems.

  Remove the skin from one of the lemons and shred it into
  strips the size of a matchstick. Finely grate the skin of
  the remaining lemon. Squeeze the juice from both lemons.

  In a bowl combine the mushrooms, bamboo shoots, shredded
  and grated lemon skins, lemon juice, lemon extract, sugar,
  light soy sauce, chicken stock, and 1 tbsp. of the dark
  soy sauce.

  Split the chicken in half. Dry with paper towels and rub
  with the remaining dark soy sauce. Allow the chicken to
  stand for 10 minutes.

  In a skillet heat the oil to 375 deg F and deep-fry the
  chicken for 5 minutes on each side. Cut the chicken into
  1-1/2" X 1" pieces and place them on a serving dish.

  Heat a wok or skillet over high heat until a drop of water
  immediately sizzles into steam. Add the peanut oil, salt,
  and ginger-root. Stir for about 30 seconds or until the
  ginger-root browns slightly. Lower heat to medium and add
  the lemon sauce mixture. Stir for 2 minutes to blend the
  flavors.

  Add the chicken fat and stir for 1 minute. Add the
  cornstarch mixture to thicken the gravy, stirring
  constantly.

  Pour the sauce over the chicken in the serving dish.

  Recipe By: Carol Miller-Tutzauer

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Cheese. The adult form of milk. - Richard Condon

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 * Origin: Prism bbs (1:261/38)