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Text File | 1991-11-22 | 18KB | 538 lines

Rec.Food.Recipes Digest #125
Thu 16 May 1991

M:    Chinese lemon chicken (Carol Miller-Tutzauer)
M:    Ling Mung Gai - chinese lemon chicken (Carol Miller-Tutzauer)
M:    Cantonese lemon chicken (Carol Miller-Tutzauer)
M:    Chinese lemon chicken (Carol Miller-Tutzauer)
M:    Hot pot lemon chicken (Carol Miller-Tutzauer)
M:    Cajun red beans and rice (burdick)
M:    Red beans and rice (burdick)
M:    Cranberry Chicken (Annie Hill)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#125 CHICKEN-LEM-2 M "10 May 91" 1991
.RZ "LEMON CHICKEN" "Chinese lemon chicken"
.KY CHINESE CHICKEN
From \fIThe Chinese Restaurant Cookbook\fB by Barbara Myers, NY: Greenwich
House (div. of Crown Publishers), 1982, ISBN# 0-517-43606x
.PP
Lemon Chicken is Cantonese. This particular sweet and sour version was
made famous in a New York restaurant -- an innovation of a creative
chef (as are several popular dishes featured on Cantonese menues). The
original recipe required lemon extract; the above adaptation is more
subtle in flavor.
.IH "One order, or 4 small appetizer servings"
.IG "1 lb" "whole chicken breast" "500 g"
[or use
.AB "\(12 lb" "250 g"
boneless]
.IH Marinade
.IG "1 \(12 tsp" "light soy sauce"
.IG "2 tsp" "kaoliang wine or vodka [or dry sherry]"
.IG "\(14 tsp" "sesame oil"
.IG "\(12 tsp" "salt"
.IH Coating
.IG "1" "egg white"
.IG "\(14 cup" "water chestnut flour or cornstarch" "60 ml"
.IH Lemon Sauce
.IG "1" "lemon"
(juice and rind)
.IG "1 \(12 inch" "piece fresh ginger" "4 cm"
.IG "2 Tbls" "sugar"
.IG "\(14 cup" "chicken broth" "60 ml"
(canned is fine)
.IG "1 tsp" "cornstarch"
dissolved in
.AB "1 Tbls" "15 ml"
water
.IH Garnish
.IG "1" "iceberg lettuce,"
shredded
.IH Additional
.IG "3 cups" "peanut or corn oil" "750 ml"
.IG "2 tsp" "peanut or corn oil"
.IG "1 \(12 tsp" "kaoliang wine or vodka [or dry sherry]"
.PH Preparation
.SK 1
Split breast in half lengthwise. Bone, then remove tendons and skin.
Split each half-breast lengthwise into 2 pieces. You will have
.AB "\(12 lb" "250 g"
boneless meat.
.SK 2
Combine marinade ingredients. Add to chicken and let stand 10 to 15 minutes.
.SK 3
Beat egg white until frothy, not stiff, in a shallow bowl. Put water
chestnut flour into a separate shallow bowl. Crush, using the back of
a spoon, until fine and powdery. Water chestnut flour makes a crispier
crust than cornstart, which may be substituted.
.SK 4
Cut the lemon in half lengthwise. Cut rind from one-half in lengthwise
strips, trying to remove only the zest, not the white, or the sauce
will be bitter. Then slice strips into shreds as fine as possible.
Grate the zest from the remaining half lemon; set aside separately from
shreds. Squeeze the juice from both halves to make 2 Tbls; reserve.
Peel ginger and cut lengthwize into very fine shreds to make the
equivalent of 2 tsp; set aside with lemon shreds. (The fibers run
lengthwise down the root and knobs; when shreds are cut with the fibers,
they hold together better than when cut across them.)
.SK 5
Slice lettuce across into
.AB "\(14 - \(12 inch" "1 cm"
shreds. Rinse with water;
drain well, then chill to crisp for garnish.
.SK 6
Have oils and wine or vodka at hand.
.PH Deep-Frying
.SK 1
Heat the 3 cups peanut oil to 325 deg F in a wok or deep fryer. While
oil is heating, dip the chicken strips in the egg white to coat, then
roll in water chestnut flour; shake off excess.
.SK 2
One by one add the chicken breast strips to the hot oil. Deep-fry about
5 minutes, turning to fry evenly. The coating should turn crisp, but
remain pale, not turn golden.
.SK 3
Remove chicken and drain on paper toweling. Keep warm in a
.TE 250 120
oven
while preparing Lemon Sauce. Pour off oil from wok.
.SH "Making the Lemon Sauce"
.SK 4
Add 2 tsp fresh oil to the wok (or use a small saucepan). Heat over
medium heat. Add the ginger and lemon strips, sizzle 5 seconds. Add
the lemon sauce ingredients and stir until thickened and glossy.
Remove from heat, and stir in the grated lemon peel and the 1 \(12 tsp
kaoliang or vodka.
.SH Serving
.SK 5
Spread the crisp lettuce out on a small platter. Place chicken strips
on a cutting board and slant-slice across in
.AB "1/3 - \(12 inch" "1 cm"
slices.
Transfer with Chinese cleaver to the shredded lettuce, retaining the
original shape.
.SK 6
Pour the hot Lemon Sauce over the chicken and serve immediately to
preserve the crispness.
.NX
If necessary the chicken may be fried in advance. Reheat in a
.TE 375 190 .
oven until hot, about 5 minutes. The sauce may be prepared in advance and
reheated. slowly bring to a simmer; do not boil or it will thin out. Add
the kaoliang after reheating. This recipe may be doubled; but fry only half
the necessary amounts of chicken at one time.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]



.RH REC.FOOD.RECIPES-#125 CHICKEN-LEM-3 M "10 May 91" 1991
.RZ "LEMON CHICKEN" "Ling Mung Gai - chinese lemon chicken"
.KY CHINESE CHICKEN
From \fIThe Chinese Banquet Cookbook\fR by Eileen Yin-Fei Lo, NY: Crown
Publishers, 1985, ISBN# 0-517-55521-2
.SH "Author's note"
This is the recipe of my aunt number six. It differs from virtually every
other so-called lemon chicken recipe in that there is no frying, no batter,
and thus no heaviness at all. It is light and fresh and takes advantage of
the fresh lemons with which it is made.
.IH
.IG "3 lb" "whole chicken" 1 \(12 kg"
.IG "8 oz" "chicken cutlets"
.IH Marinade
.IG "1 \(14" "fresh lemons"
(5 quarters), thin-skinned lemons preferred
.IG "1 Tbls" "white wine"
mixed with...
.IG "1 tsp" "ginger juice"
.IG "1 \(12 Tbls" "light soy sauce"
.IG "1 Tbls" "oyster sauce"
.IG "2 tsp" "sesame oil"
.IG "2 tsp" "salt"
[or less]
.IG "2 tsp" "sugar"
.IG "1/8 tsp" "white pepper"
.IG "3 - 3 \(12 Tbls" "cornstarch"
.IG "15" "sprigs of fresh coriander (cilantro, or parsley)"
.PH
.SK 1
Chop chicken and chicken cutlet into bite-size pieces and rinse
thoroughly and individually, to ensure that there will be no small
pieces or chips of bone. Drain off excess water, dry chicken pieces
with paper towel, and place in a very large mixing bowl.
.SK 2
Squeeze 5 lemon quarters over the chicken and place 4 quarters in with
the chicken pieces. Add remaining marinade ingredients. When all
ingredients have been added to chicken, the entire mixture should be
hand-tossed. Let the chicken and marinade stand for at least 1 hour.
.SK 3
Place chicken in a steamproof dish or cake pan and spread the pieces
as much as possible. Pour remainder of marinade into the dish as well.
.SK 4
Steam the chicken from 30 to 50 minutes, turning chicken 2 or 3 times
during cooking. The steaming process is complete when the chicken
turns white.
.SK 5
Remove chicken from wok and place in a serving dish. Garnish with
about 15 sprigs of coriander or parsley. Serve immediately.
.NX
If chicken has too much liquid, add 1 teaspoon cornstarch mixed with 1 tsp
cold water and stir constantly until blended. If cornstarch is added,
increase steaming time by 5 minutes [once cornstarch mixture is added].
During the steaming process keep additional boiling water at hand to
replenish water in pot or wok.
.SH RATING
.I Difficulty:
easy.
.I Time:
2 hours.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#125 CHICKEN-LEM-4 M "10 May 91" 1991
.RZ "LEMON CHICKEN" "Cantonese lemon chicken"
.KY CHINESE CHICKEN
From The Gourmet Chinese Regional Cookbook by Calvin B. T. Lee and Audrey
Evans Lee, NY: G.P. Putnam's Sons, 1976, SBN: 399-11673-7
.IH
.IG "8" "Chinese black mushrooms"
.IG "2" "lemons"
.IG "\(14 cups" "shredded bamboo shoots"
.IG "1 tsp" "lemon extract"
.IG "4 Tbls" "sugar"
.IG "2 tsp" "light soy sauce"
.IG "\(14 cup" "chicken stock or water" "60 ml"
.IG "2 \(12 Tbls" "dark soy sauce" "40 ml"
.IG "3 lb" "chicken" " 1 1/3 kg"
.IG "" "oil for frying"
.IG "1 Tbls" "peanut oil" "15 ml"
.IG "\(12 tsp" "salt or to taste"
.IG "\(14 cup" "shredded gingerroot"
[yes, this is correct]
.IG "\(14 cup" "rendered chicken fat" "60 ml"
.IG "2 tsp" "cornstarch"
mixed with
.AB "1 Tbls" "15 ml"
water
.PH Preparation
.SK 1
Soak the mushrooms in water for 30 minutes or until they are soft.
Drain and shred finely. discard the tough stems.
.SK 2
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.
.SK 3
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 Tbls of the dark soy sauce.
.SK 4
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.
.PH Cooking
.SK 1
In a skillet heat the oil to
.TE 375 190
and deep-fry the chicken for 5
minutes on each side. Cut the chicken into
.AB "1 \(12 by 1 inch" "4 by 2 \(12 cm"
pieces and
place them on a serving dish.
.SK 2
Heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Add the peanut oil, salt, and gingerroot. Stir
for about 30 seconds or until the gingerroot browns slightly. Lower
heat to medium and add the lemon sauce mixture. Stir for 2 minutes to
blend the flavors.
.SK 3
Add the chicken fat and stir for 1 minute. Add the cornstarch mixture
to thicken the gravy, stirring constantly.
.SK 4
Pour the sauce over the chicken in the serving dish.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#125 CHICKEN-LEM-5 M "10 May 91" 1991
.RZ "LEMON CHICKEN" "Chinese lemon chicken"
.KY CHINESE CHICKEN
From \fIMadame Wong's Long-Life Chinese Cookbook\fR by S. T. Ting Wong with
Sylvia Schulman, Chicago: Contemporary Books, 1977, ISBN# 0-8092-7926-6
(cloth) or 0-8092-8030-2 (paper).
.SH "Author's note"
This is an extremely popular dish, with many versions. This is my original
version. It is easy to prepare. Just be sure to remember that the batter
should resemble runny pancake batter and that the lemon sauce should have
the consistency of maple syrup.
.IH
.IG "2" "whole chicken breasts,"
boned and skinned
.IG "1 tsp" "salt"
.IG "\(12 tsp" "pepper"
.IG "4 Tbls" "flour"
.IG "4" "lemons"
.IG "1 cup" "water" "250 ml"
.IG "\(12 cup" "sugar"
.IG "1 cup" "sweet rice flour"
.IG "pinch" "salt and pepper"
.IG "4 cups" "oilfor deep frying" "1 l"
for deep frying
.IG "3 Tbls" "cornstarch"
dissolved in"
.AB "6 Tbls" "100 ml"
water
.IG "1" "egg yolk"
.PH
.SK 1
Trim fat from chicken. Cut each breast into 4 long pieces. Remove
tendons. Season chicken with salt and pepper. Dredge each piece with
flour. Set aside.
.SK 2
Finely grate rind from 2 lemons. Squeeze juice from them. (Slice 2
other lemons for garnish.)
.SK 3
Mix lemon juice with water, sugar, and grated rind. Set aside.
.SK 4
For batter: Mix 1 cup sweet rice flour with cold water (should be a
little runny). Add a pinch of salt and pepper.
.SK 5
Heat oil to
.AB 375 190
in wok. Dip chicken into batter. Deep-fry until
light golden brown. Drain. Put on a serving platter. Keep warm.
.SK 6
Heat lemon mixture. Thicken with dissolved cornstarch. Beat egg yolk.
Add to lemon mixture, stirring rapidly until completely combined. (Be
very careful to do this quickly or egg will curdle in the sauce. To be
safe, add a few tablespoons warmed sauce to beaten egg yolk to heat it
up. Then add egg to remaining sauce, combining completely.)
.SK 7
Cut chicken into bite-sized pieces and serve with lemon sauce. Garnish
with lemon slices.
.NX
May be prepared in advance through step 5. Refry before serving. Do not
freeze.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#125 CHICKEN-LEM-6 M "10 May 91" 1991
.RZ "LEMON CHICKEN HOT POT" "Hot pot lemon chicken"
.KY CHINESE CHICKEN
From \fIThe Joy of Wokking\fR by Martin Yan, NY: Doubleday, 1979, ISBN#
0-385-18342-9 (paper) 0-385-18341-0 (cloth).
.SH "Author's note"
Lemon chicken is a delectable way to serve chicken with a different twist.
The savory sauce delights anyone who loves lemon and gives the dish a snap of
freshness!!
.IH
.IG "2 Tbls" "oil"
.IG "2-3" "slices ginger"
.IG "1" "whole chicken"
(with bones), cut into bite-size pieces
.IG "1 large" "lemon,"
sliced and seeded (or 1 \(12 medium sized)
.IG "2" "stalks green onion,"
cut into
.AB "1 \(12 inch" "4 cm"
pieces
.IH Sauce
.IG "1 Tbls" "wine" "15 ml"
.IG "1 Tbls" "brown sugar"
.IG "1 tsp" "oyster-flavored sauce"
(optional)
.IG "dash" "sesame oil"
.IG "\(14 cup" "soup stock" "55 ml"
.IG "1 \(12 tsp" "salt"
.IG "1/\(12 tsp" "cornstarch solution"
[see note below]
.PH
.SK 1
Combine sauce ingredients and set aside.
.SK 2
Heat wok or frying pan with oil and ginger over high heat. Add chicken,
stirring continuously for 1 \(12 to 2 minutes.
.SK 3
Add lemon, green onion, and sauce. Stir for another 1 \(12 to 2 minutes.
.SK 4
Transfer mixture to a clay pot (if available) or a saucepan. Cover and
simmer on low heat for 15 to 18 minutes. Thicken remaining liquid with
cornstarch solution if desired.
.NX
Cornstarch solution is just cornstarch dissolved in water.
.SH RATING
.I Difficulty:
easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#125 RED-BEAN-RICE1 M "8 May 91" 1991
.RZ "CAJUN RED BEANS AND RICE"
.KY CAJUN PORK
Louisiana Tiger Bait - Selected Recipes from LSU Alums. (LSU Alumni
Association, 3960 West Lakeshore, Baton Rouge,
LA 70808 [phone]
.IH "Serves 10"
.IG "2 lbs" "dried red beans" "2 kg"
.IG "1" "meaty ham bone"
.br
or
.IG "1.5 lbs" "ham chunks" "1.5 kg"
.IG "2" "large onions,"
chopped
.IG "4" "cloves garlic,"
minced
.IG "1" "bay leaf,"
optional
.IG "" "Tabasco"
to taste
.IG "" "salt and pepper"
to taste
.PH
.SK 1
Wash dried beans. Remove any foreign matter i.e. stems, stones, etc.
Place beans in a large (four to six quart) saucepan or Dutch Oven.
.SK 2
Add four to five quarts cold water, ham, onion, garlic, and seasonings.
Simmer slowly for approximately three hours until beans are soft and
the gravy is thick.
.SK 3
Serve over cooked rice with Tabasco sauce.
.NX
Never made this recipe but it comes from a cookbook I have found to be an
excellent and reliable resource. It's the simplest recipe I could find; not
very seasoned so it won't be very hot.
.SH RATING
.I Difficulty:
easy.
.I Time:
3 \(14 hours.
.I Precision:
approximate measurements.
.WR
Joyce Hoyt Lyyford Baton Rouge, LA
contact: [e-mail]


.RH REC.FOOD.RECIPES-#125 RED-BEAN-RICE2 M "8 May 91" 1991
.RZ "RED BEANS AND RICE"
.KY PORK
.IH
.IG "1 lb" "kidney beans" "500 g"
.IG "1/3 lb" "bacon, diced" 150 g"
.IG "2 cups" "diced celery"
.IG "2 cups" "diced onion"
.IG "2 cups" "diced green pepper"
.IG "5" "bay leaves"
.IG "~1 qt" "chicken stock" "1 l"
.IG "2 tsp" "Louisiana Hot Sauce"
.IG "4" "cloves garlic,"
finely chopped
.IG "2 tsp" "white pepper"
.IG "1 tsp" "red pepper"
.IG "1 tsp" "black pepper"
.IG "2 tsp" "thyme"
.IG "1 tsp" "oregano"
.IG "\(12 tsp" "Liquid Smoke"
(Optional)
.IG "1.5 cups" "bean juice or water" "1/3 l"
.IG "1 lb" "sausage: Andouille or Polish Sausage (Kielbasa)"
.IG "\(12 lb" "Ham: Tasso, Cure 81, Black Forest Ham, Diced"
.PH
.SK 1
Soak beans overnight.
.SK 2
In a large, heavy pot, saute bacon until crisp. Drain off bacon grease
with the exception of about 1 tablespoon. Add chopped vegetables and
cook, stirring frequently until they are translucent.
.SK 3
Add the chicken stock, beans, and all the spices. Simmer uncovered for
about an hour.
.SK 4
Cut Sausage diagonally into
.AB "1 inch" "2.5 cm"
pieces and add to the pot. Add the
diced ham. Continue to cook, stirring frequently, until beans are
tender. To serve, ladle the mixture over rice.
.NX
This is the recipe I use, regularly. It is a recipe I culled from a local
paper ... published as a result of a local Cajun Music and Food Festival (I
first sampled this recipe at that festival). Its real good! In my next
batch I plan to set half the beans aside and add them at the end (due to a
tendency for the "sauce/gravy" to be a bit thick for my liking).
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours + soaking.
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#125 CHICKEN-CRANB M "9 May 91" 1991
.RZ "CRANBERRY CHICKEN"
.KY CAJUN CHICKEN
.IH
.IG "1" "chicken"
cut up or boneless breasts"
.IH Marinade
.IG "1 can" "whole berry cranberry sauce"
.IG "1 envelope" "Lipton onion soup mix - dry"
.IG "1 small bottle" "Catalina dressing"
.PH
.SK 1 Mix together ingredients for marinade and pour over the chicken
in a pan. Marinade for several hours.
.SK 2
Bake uncovered at
.TE 325 160
for 1 \(12 - 2 hours.
.SK 3
Pour sauce over chicken at table.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 - 2 hours + marinading.
.I Precision:
no need to measure.
.WR
Annie Hill
astroatc!nicmad!madnix![e-mail]