Text 20583, 121 rader
Skriven 2012-01-28 07:51:00 av MICHAEL LOO (1:123/140)
Ärende: Loony New Year 144
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 -=> Janis Kracht said to Nancy Backus <=-
 > Happy Year of the Dragon to all!
 JK> Indeed :)
 JK> Aw.. don't think I even have a dragon recipe (g)

Phoenix and dragon
cat: Asian, main, Chinese, poultry, shellfish
servings: 6

h - Seasoning
2 Tb Chinese beer
1 1/2 ts sesame oil
1 ts soy sauce
1 ts sugar
Salt and pepper
h - Shrimp marinade
1 Tb cornstarch
1 Tb Chinese beer
1/2 lb med raw shrimp, shelled and deveined
- leaving tail shell intact
h - Chicken marinade
2 ts cornstarch
1 Tb Chinese beer
6 oz boneless, skinless chicken breast, cut into strips
h - For assembly
2 Tb vegetable oil
1 Tb minced garlic
1 ts minced ginger
1/4 red bell pepper, julienned
1/4 yellow bell pepper, julienned
1/2 c snow peas, stemmed and halved on the bias
1 ts cornstarch dissolved in 2 ts water

M's note. Use sherry or rice wine instead of beer.

Combine seasoning ingredients in a bowl. Season to taste
with salt and pepper.

Combine the shrimp marinade ingredients in a bowl. Add
shrimp and stir to coat. Let stand for 10 min.

Combine chicken marinade ingredients in another bowl.
Add the shrimp and stir to coat. Let stand for 10 min.

Place a stir-fry pan over medium-high heat until hot.
Add oil, swirling to coat sides. Add garlic and ginger;
cook, stirring, until fragrant, about 10 sec. Add
chicken; cook, until chicken is no longer pink, about
1 min. Add shrimp and stir-fry until they turn pink,
about 1 min. Add bell peppers and snow peas and
stir-fry until snow peas turn bright green, about
1 min. Add the seasoning and bring to a boil. Add
cornstarch solution and cook, stirring, until sauce
boils and thickens. Serve.

Martin Yan, Today show, 2/3/2011

Dragon and Phoenix in a Basket
cat: Asian, main, Thai fusion, poultry, no shellfish
yield: 1

8 oz asparagus, trimmed and cut into 1 1/2" lengths
1/2 ts salt
1/4 ts white pepper
3/4 lb boneless, skinless chicken breast
1 Tb cornstarch
1 Tb vegetable oil
1 ts minced garlic
1 sm red bell pepper, seeded and cut into 1/2" diamonds
10 straw mushrooms
2 green onions, finely chopped
3/4 c chicken broth
3 Tb oyster sauce
1 ts cornstarch dissolved in 2 ts water
1/4 c Thai basil leaves
h - For edible baskets
Vegetable oil for deep-frying
1 md potato or taro root, peeled and finely shredded
- fresh egg noodles, cooked and drained, can also be used
1 ts cornstarch

Bring a large pan of water to a boil. Add the asparagus to
the boiling water. Cook for around 2 min until tender-crisp.
Drain the asparagus and set aside.

Cut chicken into 1/2" cubes. Combine the soy sauce, wine,
and pepper in a bowl. Add chicken to the marinade and stir
to coat. Set the chicken aside and let marinate for 15 min.

Place a wok over high heat until hot. Add oil to the wok
and swirl to coat the sides of the wok. Add garlic and
cook, stirring, for 10 sec until fragrant. Add the chicken,
bell pepper, mushrooms, and green onions. Stir-fry 2 min.

Add broth and oyster sauce to the wok and bring to a boil.
Add the cornstarch solution and stir until sauce boils and
thickens. Add asparagus and basil and toss to mix.

Spoon chicken mixture into basket.

M's note: do you notice? No dragon! Add some shrimp.

To make edible basket: in a wok, heat cooking oil for
deep-frying to 180C/360F.

Rinse shredded potato under cold running water and squeeze
well to remove as much moisture as possible. Pat dry with
paper towels, the toss dried potato with one ts cornstarch.

Dip strainers into the hot oil to coat them. Line one
strainer with potato to a thickness of about 3/8". Press
the second strainer on top of potato shreds and immerse
strainers in oil. Deep-fry until golden brown. Remove
potato basket from strainers and drain on paper towels.

Fill basket with cooked food and serve immediately.

Martin Yan, True Passion, Asian Food Channel, 7/13/2011
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