Feeds:
Posts
Comments

Posts Tagged ‘Yan-Kit’

This is great for using up leftover cooked rice. We also had some leftover char siu pork which was delicious chopped up and stirred through.

Wine Suggestion: This calls for an easy style of Grüner Veltliner, like Forrest Estate’s version from Marlborough NZ. Maybe not quite the same as Austrian versions but very pleasurable nonetheless.

Chinese-style fried rice – serves 4 (easily halved)

  • 225g shelled raw prawns
  • 120ml groundnut oil
  • 2 cloves of garlic, peeled and finely chopped
  • 1 tbsp Shaoxing wine
  • 2 large eggs
  • 800g cooked rice, it needs to be cooked at least a few hours in advance
  • 4 scallions, finely sliced, separate the green and white parts
  • 225g cooked ham or pork, diced
  • 225g frozen peas
  • 1½ tbsp thick soy sauce
  • 30-45ml stock

FOR THE PRAWN MARINADE:

  • a pinch of salt
  • 1½ tsp cornflour
  • ½ egg white

Devein the prawns and cut into 2cm pieces. Pat dry with kitchen paper and put into a bowl.

Make the marinade for the prawns by mixing the salt, cornflour and egg white together. Stir into the prawns to coat evenly, then leave in the fridge for at least 3 hours or overnight.

Heat a wok until smoking. Add 2 tbsp of the oil, give it a swirl, then add the garlic. As soon as it starts to colour, add the prawns, stirring to separate with a metal spoon for about 30 seconds or until almost cooked and turning pink. Add the Shaoxing wine and as soon as the sizzling calms down, scoop out the prawns and set aside. You will now need to wash and dry your wok.

Lightly beat the eggs with 1 tbsp of the oil and a pinch of salt. Heat a large frying pan until hot, add 1 tbsp of the oil and tip the pan to coat the surface. Pour in half the beaten egg and tip the spread to the edges. When set, turn over and fry for a few seconds on the other side. Remove to a plate and slice into thin strips.

Break up any lumps in the cooked rice. Blanch the peas in boiling salty water for a few minutes, then drain well.

Reheat the wok over a high heat until smoking. Add the remaining 4 tbsp of oil and swirl to coat the wok. Add the white parts of the scallions, pour in the rest of the beaten egg, then immediately add the rice. Turn and toss the rice with a metal spoon scooping up the raw egg from the bottom of the wok.

When the rice is hot, add the ham or pork, then stir in the peas and prawns. Finally add the soy sauce and stock, stirring all the time.

Add the green parts of the scallions, then tip out onto a platter and garnish with the strips of egg.

(Original recipe from Yan-Kit’s Classic Chinese Cookbook, by Yan-Kit So, DK, 1984.)

Read Full Post »

Kung Pao Chicken

The last time we had this famous Szechwan dish we’d just arrived on a stop-over in Abu Dhabi on our way to visit family in Melbourne. We arrived late and ordered room service and this truly hit the spot. A great combination of velvety chicken, roasted peanuts and a bit of spice. This recipe is from Yan-Kit’s fabulous Classic Chinese Cookbook. Serve with rice.

Wine Suggestion: our choice in Abu Dhabi was a Kirin beer, which was perfect that night. Similarly, choosing a wine this time we looked for a savoury dry texture and chose an Emilio Hidalgo La Panesa Fino Sherry which is kept under flor for 15 years and is outstanding; smooth and velvety even though completely dry and with a salty, nutty texture. A good match, but you needn’t find this exact example as any good Manzanilla or Fino works.

Kung Pao Chicken – serves 3

  • 350g chicken breasts, cut into thin strips and then cubes about 1cm square
  • 4 tbsp groundnut oil or corn oil
  • 2-3 long dried red chillies or 4-5 smaller dried chillies, seeded and cut into pieces
  • 2 garlic cloves, peeled and sliced diagonally
  • 4 to 6 thin slices ginger
  • 1 tbsp Shaoxing wine or medium dry sherry
  • 3 scallions, cut into small rounds
  • 50g roasted peanuts

FOR THE MARINADE:

  • third of tsp salt
  • 2 tsp thin soy sauce
  • 2 tsp Shaohsing wine or medium dry sherry
  • 1 tsp cornflour
  • 1 tbsp egg white, lightly beaten

FOR THE SAUCE:

  • 1 tbsp thick soy sauce
  • 1-2 tbsp chilli sauce
  • 2 tsp rice or white wine vinegar
  • 2 tsp sugar
  • 1½ tsp cornflour
  • 6 tbsp clear stock or water

Put the diced chicken into a bowl.

To prepare the marinade; add the salt, soy sauce, wine/sherry, cornflour and egg to the chicken. Mix well and leave to marinate for 15-30 minutes.

Prepare the sauce by mixing the soy sauce, chilli sauce, vinegar, sugar, cornflour and water together.

Heat a wok over a high heat until smoking, then add the oil and swirl it around the pan.

Add the dried chilli, stir, then add the garlic and ginger and stir until aromatic. Add the chicken. Turn and toss for about 1 minute.

Splash in the wine or sherry, stirring and tossing continuously.

Add the scallions and cook for another 30-45 seconds by which time the chicken should be cooked.

Add the well-stirred sauce to the wok and keep stirring while it thickens.

Finally stir in the peanuts, then remove to a warm serving plate. Serve immediately with steamed rice.

Read Full Post »