CAT | Asian
Roasted Sesame Chicken (Asian)
1 (3 pound) roasting chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, quartered
1/2 lemon
1/4 cup dark soy sauce
1/4 cup toasted sesame oil
Preheat oven to 450 degrees F.
Wash chicken thoroughly and pat dry.
Season cavity with salt and
pepper, and stuff with onion quarters and half of a lemon.
Brush
skin with soy sauce and sesame oil.
Bake for 15 minutes, then
reduce the temperature to 350 degrees F.
Bake for 1 hour and 15
minutes, or until juices run clear.
Allow to rest for 20 minutes
before carving.
Singapore Noodles
Posted by swm56 6/11/01 9:37:41 am
Source: Recipe courtesy of Ken Hom-Great Food
8 ounces thin dried rice noodles
2 eggs, beaten
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons peanut oil
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon finely chopped fresh ginger
6 fresh red or green chiles, seeded and finely shredded
6 fresh or canned water chestnuts, peeled if fresh, sliced
2 ounces Chinese black mushrooms, soaked, stems removed,
and finely shredded
1/4 pound Chinese barbecue pork or cooked ham, finely shredded
3 scallions, finely shredded
4 ounces cooked small shrimp, shelled
1 1/2 cups small, sweet frozen peas, thawed
Cilantro leaves, to garnish
Curry Sauce
2 tablespoons light soy sauce
3 tablespoons Indian Madras curry paste or powder
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup canned coconut milk
3/4 cup good quality read-made chicken stock
Soak the rice noodles in a bowl of warm water for 25 minutes,
then drain them in a colander or sieve.
In a small bowl, combine the eggs with the sesame oil, salt, and
pepper and set aside.
Heat a wok over a high heat, then add the peanut oil.
When it is
very hot and slightly smoking, add the garlic, ginger, and chiles
and stir-fry for 30 seconds.
Add the water chestnuts, mushrooms,
pork or ham, and scallions and stir-fry for 1 minute.
Then add the
rice noodles, shrimp, and peas and stir-fry for another 2 minutes.
Add all the sauce ingredients and cook over a high heat for 5
minutes or until most of the liquid has evaporated.
Now pour the
egg mixture over the noodles and stir-fry constantly until the egg
has set.
Turn the noodles on to a large platter, garnish with
cilantro leaves and serve immediately.
Spicy Chicken with Peanuts
Posted by swm56 6/11/01 9:35:23 am
Source: Recipe courtesy of Great Food-Ken Hom
3 tablespoons peanut oil
3 dried red chiles, split lengthwise in half
1 pound boneless skinless chicken breasts, cut into 1-inch
chunks
3/4 cup roasted peanuts
Sauce
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oil
Heat a wok over a high heat.
Add the oil and chilies and
stir-fry for a few seconds (you may remove the chiles when they
turn black or leave them in).
Next add the chicken and peanuts, and
stir-fry for 1 minute.
Remove the chicken, peanuts and chilies from
the wok and drain in a colander.
Put all the sauce ingredients
except the sesame oil into the wok.
Bring to a boil and then turn
the heat down.
Return the chicken, peanuts, and chiles to the wok
and cook for about 3-4 minutes in the sauce, mixing well.
Finally,
add the sesame oil.
Give the mixture a good stir and remove the
chiles, if you prefer; serve immediately.
Rainbow Peanut Noodles
Posted by Beck in Colo
Source: Asian Noodles by Nina Simonds
This is one of our summer favorites, when it’s too hot to
cook!
1/2 pound thin noodles, such as linguini, cooked
until tender, rinsed with cold water, drained
and
tossed with 1 teaspoon sesame oil
5 carrots, peeled and grated
2 cucumbers (English/Seedless preferred), peeled, halved
lengthwise, seeded, shredded and squeezed
dry
2 cups bean sprouts, rinsed and drained
1 red bell pepper, cored, seeded and cut into thin strips (about 1
cup)
2 cups sliced, cooked chicken, cut into thin strips
1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing (recipe follows)
Arrange noodles in large serving bowl.
Arrange vegetables in
concentric circles over the noodles and pile the chicken in the
center.
Sprinkle the scallions on top.
Serve chilled or at room
temperature with the Peanut Dressing.
Serves 6.
Of course, I sometimes just toss everything together in a large
bowl.
Chinese Peanut Dressing
Can be served with vegetable or noodle salads or a
go-with-everything dipping sauce.
1 (1/2-inch) thick slice fresh ginger,
peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste (Sambal Olek),
or to taste
1/2 cup smooth peanut butter or more
if necessary
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
3 1/2 tablespoons Chinese black vinegar or
Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth or water, or more
if necessary
In a food processor fitted with a metal blade, finely chop the
ginger and garlic.
Add the remaining ingredients in the order
listed and process until smooth.
The dressing should be the
consistency of heavy cream.
If it’s too thick, add more
water/broth.
If it’s too thin, add more peanut butter.
Makes about 1 3/4 cups.
Keep refrigerated in a covered container
and should last about 2 to 3 weeks.
Satay Beef (China)
1 pound beef tenderloin
5 tablespoons water
1 teaspoon cornstarch
3 1/2 teaspoons soy sauce
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
1 clove garlic, crushed
1 tablespoon dry sherry
1 tablespoon satay sauce
1 teaspoon curry powder
1/2 teaspoon sugar
Scallions, if desired
Remove and discard fat from meat.
Cut meat across the grain into
thin slices.
Flatten each slice slightly by pressing with fingers.
Combine 3 tablespoons of the water, the cornstarch, 1 1/2 teaspoons
of the soy sauce and the sesame oil in medium bowl.
Mix in meat.
Let stand 20 minutes.
Heat vegetable oil in wok over high heat.
Add half of the meat
to wok, spreading out slices so they do not overlap.
Cook slices on
each side just until light brown, 2 to 3 minutes.
Remove meat from
wok.
Repeat with remaining meat, then remove it from wok.
Add onion
and garlic to wok.
Stir fry until onion is soft, about 3 minutes.
Combine remaining 2 tablespoons water, 2 teaspoon soy sauce, the
sherry, satay sauce, curry powder and sugar.
Add mixture to onions.
Cook and stir until liquid boils.
Mix in meat.
Garnish with thinly
sliced scallions, if desired.