Pork:
1 lb. pork (lean and fat)
1 egg
salt
corn flour
lard or oil
Skin the pork and cut into 1-inch cubes, season with salt.
Dip cubes into beaten egg, then into corn flour (allowing 2 oz. for this operation) and deep fry in lard or oil. The pork is cooked when it rises to the surface and acquires a lovely, golden color. Heap on a dish and serve covered with sweet and sour sauce.
Sauce:
2 slices pineapple -or-
4 oz. Chinese mixed pickles
2 tablespoons vinegar
1 1/2 tablespoons sugar
1/2 tablespoon tomato sauce
1 dessertspoon corn flour
1 1/2 teaspoons soy sauce
1 teaspoon brandy
2 oz. finely chopped spring onions
pinch ground green ginger
oil
1/2 pint water
salt
Dice the pineapple or, if pickles are used, chop them finely. Fry pineapple (or pickles) in very little oil sprinkled with ginger.
Mix vinegar, sugar, tomato sauce, 1 teaspoon corn flour, 1 1/2 teaspoons soya sauce and brandy together. Stir, blend in the water and add mixture to the fried pineapple. Simmer gently for 5 minutes, stirring all the time. if the sauce becomes too thick, add a little more water. At the last moment, add chopped spring onions and pour this sauce over the pork.
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ALMOND BONELESS CHICKEN
2 whole chicken breasts, skinned %26amp; boned, cut in half
1/2 tsp. salt
1 tbsp. wine
Vegetable oil
1 c. lettuce, shredded
1/3 c. slivered almonds
1 green onion, chopped
SAUCE:
4 tbsp. cornstarch
3 tbsp. water
3 c. chicken broth
1 1/2 c. mushrooms, chopped
3 tbsp. butter
2 tbsp. soy sauce
3 tsp. chicken bouillon
BATTER:
3 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. baking powder
1 egg, beaten
1 tbsp. water
Sprinkle chicken with salt and wine then set aside for 15 minutes.
MAKE SAUCE: In small saucepan, stir together cornstarch and water until smooth. Gradually stir in chicken broth, mushrooms, butter, soy sauce and bouillon. Bring to a boil, stirring constantly; remove from heat, keep warm.
BATTER: Mix together all ingredients until smooth, if too thick add water. Coat each piece of chicken with batter. (Preheat wok to 375 degrees or large skillet with 1/2 inch of oil.) Place coated chicken in oil. Cook 5 to 7 minutes, turning once or until golden. Drain on paper towel. Cut diagonally in strips. Place on shredded lettuce, sprinkle with almonds, spoon sauce over and serve. 4 to 6 servings.A simple recipe for either boneless almond chicken or sweet and sour pork needed?
1 1/2 pounds pork loin, lean
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon salt
1 cup pineapple juice, * see note
20 ounces pineapple chunks in juice, drained
2 tablespoons cooking oil
1/3 cup vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
3/4 cup green pepper, sliced
1/2 cup onion, sliced
Brown pork in oil in large skillet. Combine water, vinegar, brown sugar, cornstarch, salt, soy sauce, and juice from pineapple; cook until clear and slightly thickened, about 2 minutes. Add sauce to pork in skillet; cook over low heat for about 1 hour or until pork is done. Add pineapple chunks, green peppers and onion; continue cooking for 2 minutes longer.
*Use juice from pineapple chunks.
Serving Size: 4A simple recipe for either boneless almond chicken or sweet and sour pork needed?
Almond Boneless Chicken
2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
Sauce:
4 tablespoons cornstarch
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules
Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying
Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.
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Sweet and Sour Pork
1 large can (20 ounces) pineapple chunks
1/4 cup vinegar
2 tablespoons light soy sauce
1 1/2 teaspoons salt
1/4 teaspoon ground ginger
1/2 cup water
2 pounds boneless pork loin, trimmed, cut into 1-inch cubes
1 large onion, cut in chunks
1 medium green bell pepper, cut in chunks
1 medium red bell pepper, cut in chunks
3 tablespoons cornstarch
hot cooked rice
Drain juice from pineapple; pour juice in a Dutch oven. Add vinegar, soy sauce, salt, ginger, and 1/2 cup water; stir until smooth. Add pork and bring to a boil. Reduce heat, cover, and simmer for 1 hour, or until meat is tender.
Add onion, green pepper, red pepper, and pineapple chunks. Simmer 10 minutes longer, or until onion and peppers are just tender. Put cornstarch in a cup and stir in 3 tablespoons water. Stir into pork and juices; heat to boiling, reduce heat, and simmer the sweet and sour pork for 1 minute. Serve sweet and sour pork with rice.
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