Recipes

DOROTHY HUANG'S CHINESE COOKING

Chicken in Lettuce Wraps

(Yields 8)

1/2 pound chicken breast, boneless, and skinless

Marinade for chicken:

2 teaspoons cornstarch

1 tablespoon soy sauce

1 tablespoon pale dry sherry

Seasoning sauce:

1/8 teaspoon freshly ground pepper

1 teaspoon cornstarch

3 tablespoons water

1 teaspoon dark soy sauce

2 teaspoons regular soy sauce

1 tablespoon oyster sauce

3 cups cooking oil

1 ounce cellophane noodles, loosened

1 tablespoon chopped garlic

1 teaspoon minced ginger

1/2 cup chopped green onions or garlic chives

1 cup chopped water chestnuts

¼cup almond slices

8 iceberg lettuce leaves, washed and drained, cut into bowl shape

Garnish:1/4 cup chopped red bell pepper and 2 tablespoons toasted black sesame seeds

To Prepare Ahead:

1. Cut chicken breast into ¼ inch dice. Add marinade to chicken. Toss to coat thoroughly. Let stand for 15 minutes or longer in the refrigerator.

2. Combine seasoning sauce ingredients in a bowl.

To Cook:

1. Heat 3 cups oil in a wok to 375 F. Add cellophane noodles. When they puff up (in just 2 seconds), remove with a strainer to drain on paper towels.

2. Heat 3 tablespoons oil in another wok over high heat. Add garlic, ginger, then chicken and green onions (or garlic chives). Stir for 1 to 2 minutes. Add water chestnuts to the wok. Pour in seasoning sauce. Stir until thickened. Toss in almond slices.

3. Divide the content into 8 lettuce leaves (about 1/2 cup each.) Spread some fried noodles on top. Garnish and serve.

Pot-Stickers

(Yields 45)

1 pound lean ground pork (or ground turkey)

1 package frozen chopped spinach, thawed and drained

Seasoning ingredients:

1/8 teaspoon pepper

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons chopped green onions

1/2 tablespoon minced ginger

1 package dumpling wrappers, thawed

2 tablespoons cooking oil

1 1/2 cups chicken broth

Dipping sauce:

1 tablespoon shredded ginger

1 teaspoon chili garlic sauce

2 tablespoons soy sauce

1/4 cup vinegar

1/2 teaspoon sesame oil

To Assemble:

1. In a large bowl, combine pork, spinach and seasoning ingredients. Mix well.

2. Put 1 tablespoon filling in the center of the wrapper. Wet edges with water all around. Fold it into a crescent shape by pleating the outer edge of the dumpling. Press the edges together firmly.

To Cook:

1. Add 1 tablespoon oil in a 12-inch non-stick skillet over medium heat. Arrange half of dumplings in the skillet. Turn heat to high. Cook uncovered for 1 to 2 minutes or until brown on the bottom.

2. Add 3/4 cup chicken broth. Reduce heat to medium. Cover tightly and cook for 5 minutes or until all the liquid is absorbed. Transfer dumplings, brown side up, to a plate.

3. Repeat steps “1 and 2” with the other half of dumplings. Serve with dipping sauce.