Hong Shu Gai Kew Recipes

Steps:

• Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
• Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
• Bring the mixture to a boil, stirring constantly.
• Let boil 1 minute. Keep warm.
• Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
• Coat each piece of chicken with batter.
• Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
• Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
• Drain on pa per towels.
• Cut chicken diagonally into strips.
• Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
• Spoon sauce over chicken and serve immediately.
• Makes four to six servings.
• It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp.

Steps:

• Thaw the boneless chicken about halfway, then cut into bite-sized chunks (It's easier to cut, when the meat is halfway frozen); place in bowl and let chicken thaw completely.
• Combine the marinade ingredients of the honey, lime juice, ginger root, soy sauce, sherry and garlic, then pour over the chicken and mix thoroughly. Cover and let marinate in the refrigerator for at least an hour.
• For the chicken batter, mix all ingredients (flour, cornstarch, baking powder, eggs, water and oil) together. Let stand for 10-15 minutes Then dip your chicken pieces in the batter.
• Fry the battered chicken pieces in pre-heated peanut oil (about 1/2 inch of peanut oil), in a wok set on med-high temp, at about 375 degrees. Do not fry too many pieces all at once, or the chicken will stick together. About six-to-eight pieces at a time, works best.
• Place fried chicken bites in a non-corrosive plastic container with a few layers of paper towels underneath them to absorb the oil. Do NOT cover the fried chicken pieces! If you do, this will make your chicken turn soft, and take away the crispiness.
• Mix all sauce ingredients from above, except the sesame oil, in a bowl. Beat it with a fork until all of the cornstarch has dissolved thoroughly into the mix. Then set aside on the kitchen counter for now.
• Now rinse and dry your wok, and place all vegetables in the wok, one at a time, in the following specific order:.
• First, add the 1 T of sesame oil to the wok and set heat on medium. Now add the pea pods and stir-fry for about three minutes while gently stirring in about half of the sauce. Then add the drained water chestnuts, carrots and sliced bok choy stems and cook two-to-three more minutes. Then add the straw mushrooms while adding in the remaining sauce mixture, and cook another three minutes. (total cook time, 9-10 minutes).
• Reduce your wok heat to low and add fried chicken pieces to top of wok ingredients. Continue to cook in wok another 5 mins, and then you are done. Do NOT cover the wok, in order to keep the chicken and vegetables from becoming too soft or over-cooked.
• You are now done! (Pat yourself on the back.) Serve the dish with steamed rice if desired. Hong Shu Gai Kew is best served with hot tea or a glass of white wine, (In my humble opinion, at least.) Provide a bottle of soy sauce on the table, for those who like the dish or their rice with a kick of extra soy flavor.

Steps:

• Cut chicken breasts into strips.
• Add seasonings in the order given and marinate chicken for about 15 minutes.
• While chicken is marinating, prepare vegetables.
• Rinse and slice bamboo shoots and water chestnuts.
• Slice and chop ginger, and peel and mince garlic clove.
• Prepare sauce ingredients and set aside.
• Heat wok and add oil.
• Add garlic and ginger.
• Add chicken and stir-fry until it changes color.
• Remove and set aside.
• Add 1 tablespoon oil.
• Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
• Stir-fry briefly.
• Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
• Cook, stirring, until the sauce is thickened.
• Return chicken to wok.
• Mix together and serve hot.
• NOTE:.
• *Youcan also use chicken broth.
• Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
• Another variation is to boil the mushrooms in the chicken broth before stir-frying.

Steps:

• In a large bowl, whisk together all the wet ingredients.
• Add dry ingredients and mix until smooth.
• Preheat both sides of the waffle pan and grease the pan with some oil.
• When the waffle pan is hot, pour batter into one side, covering all the holes but leaving one row empty.
• Place the other side of the pan on top and flip immediately.
• Cook for about 3 1/2 to 4 minutes, depending on how hot your stove is.
• Flip the pan and cook for another 3 1/2 to 4 minutes.
• Transfer the waffle to a plate to cool and enjoy while it is still hot.
• Time is each egg waffle. Watch carefully. You want them to be golden brown. May take less time.

Steps:

• In a large bowl, combine the marinade ingredients.
• Add the chicken and allow to rest for at least 30 minutes.
• Reserve.
• In a small bowl, combine the sauce ingredients and reserve.
• Heat a wok over high heat for 30 seconds.
• Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
• When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
• Add the mushrooms and stir for 10 seconds.
• Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
• Turn off the heat, transfer the mixture to a bowl, and reserve.
• Wipe off the wok and spatula with paper towels.
• Heat the wok over high heat for 20 seconds.
• Add the remaining peanut oil and coat the wok with it using the spatula.
• When a wisp of white smoke appears, add the garlic.
• When it begins to brown, add the chicken and marinade.
• Spread in a thin layer and cook for 2 minutes.
• Turn the chicken over and cook for 1 more minute.
• Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
• Add the reserved vegetables and cook, stirring, for 2 minutes.
• Make a well in the mixture, stir the sauce mixture, and pour inches Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
• Turn off the heat, transfer to a heated platter, and serve.

Steps:

• Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside.
• In a large skillet or wok brown the steak over high heat with 1/2 tablespoon oil, 2 minutes each side. Remove the meat from the skillet and quickly slice into 1 inch cubes, retaining the meat juices. Set aside in a bowl.
• Add remaining oil to the skillet, and stir-fry together the dried mushrooms, garlic, gingerroot, fresh mushrooms, snow peas, water chestnuts, and bamboo shoots for 2 minutes.
• Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.
• Add cubed meat and juices and stir-fry for 2 minutes.
• Remove and discard the garlic and ginger slices.
• Serve with fluffy, cooked white rice.