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Home Style Pork and Cucumber Soup

RecipeFeed.com — 2008-10-05T21:22:15+01:00

1/4 lb Lean pork
1/2 ts Sugar
1/2 tb Light soy sauce
1/2 tb Rice wine or dry sherry
1 ts Cornstarch
1 ts Vegetable oil or Asian
-sesame oil 1 sm Cucumber
4 c Chicken stock or water
1 qt Slice fresh ginger,
-lightly crushed 1 tb Minced Smithfield ham or
-prosciutto (optional) Coriander sprigs for garnish Nothing fancy about this soup++it's just simple, delicious and refreshing. Cut the pork into thin slices and combine with the sugar, soy sauce, wine, cornstarch and oil. Set aside. Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin slices. Bring stock and ginger to a boil. Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add cucumber and simmer until translucent, about 3 minutes. Garnish with the optional ham and coriander. Serves 6 as part of a multiple-dish Chinese meal. PER SERVING: 65 calories, 6 g protein, 4 g carbohydrate, 2 g fat (1 g (1 g saturated), 13 mg cholesterol, 101 mg sodium, 0 g fiber. Joyce Jue, San Francisco Chronicle, 11/23/92. Posted by Stephen Ceideberg; December 2 1992.

Honey Chicken

RecipeFeed.com — 2008-10-05T21:22:15+01:00

-----------------------------------BATTER----------------------------------- 4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
1/2 ts Salt
1 Egg
1 Egg white
2 tb Salt
1 1/2 lb Boneless chicken breasts
- cut in thin strips 2 c Peanut oil, for deep-frying
-----------------------------------SAUCE----------------------------------- 1 1/2 tb Peanut oil
2 ts Chopped ginger
3 tb Finely sliced garlic
1 ts Salt
3 tb Sugar
1 ts White rice vinegar
1/2 c Water
1 ts Cornstarch; mixed with
1 ts Water
MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes. Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels. TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.

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Honey Curried Chicken

RecipeFeed.com — 2008-10-05T21:22:15+01:00

4 ea Chicken breasts; skin on
1/4 c Butter melted
1/4 c Honey
2 T Dijon mustard
3 t Curry powder or garam masala
2 x Hot pepper sauce
1 ea Clove garlic small crushed
2 T Soya sauce
2 T Lemon juice
1 t Ginger grated or finely chop
1 ea Salt and pepper to taste
In an oiled Baking Dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting
periodically. Serve with anything - rice, noodles, or baked potatoe

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