Chinese Hot Hot Chicken By Dinah Shore 1978 Recipes

CHINESE HOT HOT CHICKEN BY DINAH SHORE 1978

Steps:

• Sauce;.
• Combine all the first eight ingredients from the stock to sesame seed oil. Blend and mix all well. Set aside.
• Heat the two cups peanut oil in the wok to 375 degrees F.
• Combine the egg white, cornstarch, and salt well together, add the pieces of chicken and coat evenly. Deep fry in two or three batches until light golden and almost fully cooked. Remove from the wok with slotted strainer to paper towels to drain.
• Add the dry roasted peanuts to oil and stir until a golden brown. Remove with slotted spoon to paper towels.
• Drain all oil now into a stainless pot to cool and use for another use.
• Place two tablespoons oil back into wok, add the dried chili peppers and stir until dark red, but watch so they do not burn.
• Add in the green sliced onion, garlic, and stir fry for 30 seconds.
• Return chicken to pan and cook now one minute over high heat. Add the sauce and stir until glazed and heated thru.
• Quickly toss in peanuts.
• Serve over steamed rice.

GREEK CHICKEN (OR LAMB)

Steps:

• Wipe chicken dry and sprinkle with salt& pepper.
• Melt butter in a dutch oven and brown the chicken pieces on all sides; remove and set aside.
• To the same pot, add onions and garlic and saute until onions are soft; add tomatoes, tomato sauce, sugar and cinnamon, then stir in sherry.
• Return the chicken to the dutch oven and correct seasonings with the salt& pepper.
• Simmer for 25 minutes, adding hot water as needed, until chicken is tender (you do want this saucy as you will need a cup of sauce for the rice, plus extra to pour over the finished dish).
• (If you are using lamb, depending on the cut, cook longer as needed until the lamb is tender).
• Remove from the heat.
• In another pot, combine the chicken broth with 1 cup water and 1 cup tomato sauce in which the chicken was cooked; bring to a boil, add the rice, salt lightly, and stir.
• Cover, lower the heat, and simmer for 20 minutes (do not uncover during cooking).
• Remove the rice from the heat, stir gently with a fork and cover, and let stand a few more minutes.
• While the rice is standing, if you wish, reheat the chicken.
• To serve, pack the cooked rice into demitasse cups or teacups and unmold with the chicken on warmed plates.
• Pour more sauce over the chicken and rice.
• If needed, arrange any remaining chicken and rice on a platter and pour more sauce over all.
• NOTES: I've used shoulder lamb chops, lamb stew, and shanks, but my favorite was to sometimes get a thick slice (about 1 1/2") from the leg or shoulder from a butcher; it made almost a potted lamb roast that way and was delicious sliced up and served in the same manner as the chicken.

CHINESE STYLE GINGER SHRIMP BY DINAH SHORE 1978

Steps:

• Halve the clean deveined shrimp lengthwise.
• Combine the cornstarch and salt in a small bowl, and sprinkle evenly tossing shrimp.
• Add oil to wok and heat to 375 degrees F. Deep fry shrimp for one minutes, and then remove to paper towels to drain.
• Pour off all the oil into a stainless pot, to cool for further use.
• Add 2 tablespoons of the peanut oil back into wok, add both the cooking onion and the green onions, and ginger,and stir fry for one minute over medium high heat.
• Increase heat to high now and add the ketchup, stock and sugar, bring to a boil, stirring all the time.
• Add now the cooked shrimp, chili paste and sherry, stir fry briskly for about thirty seconds only.
• Serve.