Season the chicken with egg whites, salt, cornstarch and white pepper.
Cover and refrigerate for 10-15 minutes. Heat oil in the wok then add in
the chicken. Stir fry the chicken for 2-3 minutes or until the meat is no
longer pink, making sure to separate all pieces while stirring. Remove the
chicken and set aside. Pour out all but about 2 tablespoons of oil from
the wok. Heat the wok again then add in green onions, hoisin sauce, soy
sauce and the cooked chicken. Stir well then serve.
SERVES 4.
Thoroughly wash the chicken drumsticks then pat dry. Cut the green
onion into three equal pieces. Heat the wok with vegetable oil then add
in the ginger root and green onion and stir-fry until fragrant. Add in the
chicken drumsticks, sherry, soy sauce, sugar and ½ cup of water and allow
the drumsticks to gently simmer on medium heat, turning the drumsticks
occasionally. Once the chicken is no longer pink, remove and set on a
serving plate. Garnish with parsley and serve.
SERVES 4.
Recipes
Stir-Fried Beef with Snow Peas
Marinate the sliced beef in a mixture of soy sauce, cornstarch, sesame
oil and sugar then set aside. Heat 2 tablespoons of vegetable oil in the
wok. Add in all vegetables and stir-fry for about 2-3 minutes. Sprinkle
the vegetables with ½ teaspoon of salt and mix. Remove the vegetables
from the wok and set aside. Heat the remaining oil in the wok. Add the
marinated beef and stir constantly for 3-4 minutes or until the beef has
mostly browned. Return the cooked vegetables to the wok and mix. Allow
the beef to finish cooking then serve.
SERVES 4.
3/4 lb.
2 cups
1/2 cup
1/2 cup
1 tbsp.
11/2 tsp.
1/4 tsp.
4 tsp.
1 tsp.
1/2 tsp.
flank steak, thinly sliced
snow peas, stem and strings removed
mushrooms, sliced
carrots or bamboo shoots, sliced
dark soy sauce
cornstarch
sugar
vegetable oil
sesame oil (optional)
salt
Mandarin Chicken
11/2 lbs.
1
3/4 tbsp.
1/2 tbsp.
3
11/2 tbsp.
3/4 tbsp.
2 cups
dash
boneless, skinless chicken breasts, cut into 3/4" cubes
egg white, slightly beaten
salt
cornstarch
green onions, cut into 1/2" pieces
hoisin sauce
dark soy sauce
vegetable oil
white pepper
9.
8.
8.
Recipes
Shred the crab meat (if using canned crab meat, drain well). Remove
the white part of the asparagus spears and peel away any tough skin.
Cut the spears diagonally into 2” lengths then rinse well. Heat the wok
with 2 tablespoons of oil then stir-fry the asparagus spears. Once slightly
browned, add salt and 2 tablespoons of chicken broth and allow it to cook
for 3-4 minutes, or until the asparagus spears are soft. Remove the spears
and set aside. Heat 1 tablespoon of oil in the wok. Add shredded crab
meat and stir-fry for 30 seconds then add asparagus, 1 cup of chicken
broth and cornstarch. Stir-fry for another 30 seconds. In a small bowl, beat
the egg white then pour it over the crab meat and asparagus. Allow the
egg to fully cook then serve.
SERVES 4.
Asparagus in Crab Meat Sauce
2 lbs.
3 oz.
3 tbsp.
1 tsp.
1 cup & 2 tbsp.
2
2 tbsp.
fresh asparagus
crab meat, fresh, frozen or canned
peanut oil
salt
chicken broth
egg whites, beaten
cornstarch, for thickening
Soy Sauce Chicken
8
2
4
1 tbsp.
1/4 cup
1 tbsp.
3 tbsp.
-
small chicken drumsticks
green onions
fresh ginger root slices
sherry
dark soy sauce
sugar
vegetable oil
Chinese parsley, for garnish
For additional recipes, visit us at
www.AromaCo.com
or at
www.AromaTestKitchen.com
For additional recipes, visit us at
www.AromaCo.com
or at
www.AromaTestKitchen.com
