The Shun Lee Cookbook - Michael Tong [47]
3. Bring the 4 cups chicken stock to a boil in a medium saucepan over high heat. Add the broccoli, water chestnuts, and straw mushrooms, and cook until the broccoli is crisp-tender, about 1 ½ minutes. Transfer the vegetables to a strainer to drain, and discard the broth.
4. Mix the remaining ⅓ cup chicken stock with the remaining ½ teaspoon salt, the sugar and the rice wine in a small bowl. Dissolve the remaining 1 tablespoon cornstarch in 3 tablespoons cold water in a small bowl. Set the bowls aside.
5. Heat a large wok over high heat. Add enough oil to come about 1 inch up the sides of the wok, and heat it to 300°F. Add the chicken pieces, a few at a time, and stir gently, so the pieces don’t stick to each other, until the chicken turns white, about 1 minute. Using a wide wire-mesh strainer, transfer the chicken to a colander to drain. Discard all but 2 tablespoons of the oil from the wok.
6. Return the wok with the oil to high heat. Add the scallions and garlic, and stir-fry until the garlic is fragrant, about 10 seconds. Add the stock mixture and the cornstarch mixture, and bring to a boil. Return the chicken and vegetables to the wok, and stir-fry until the sauce has thickened, about 30 seconds. Serve immediately.
SHUN LEE INVENTED THIS Sichuan-style dish in 1965, serving tender shreds of chicken in a spicy sauce on a bed of spinach. Makes 4 servings
Slippery Chicken
10 ounces boneless, skinless chicken breast, cut into 1 ½-inch-long julienne 1 large egg white
1 tablespoon cornstarch
¼ teaspoon salt
Vegetable oil, for passing through
Spinach
5 cups Chicken Stock (page 70), canned chicken broth, or water
One 10-ounce bag tender leaf spinach, well rinsed
Sauce
3 tablespoons Chicken Stock (page 70) or canned chicken broth
2 tablespoons rice wine or dry sherry
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
2 tablespoons sugar
Pinch of ground white pepper
1 tablespoon cornstarch
2 scallions, white and green parts, trimmed and minced
4 garlic cloves, peeled and minced
2 teaspoons peeled and minced fresh ginger
2 teaspoons hot bean paste
1 teaspoon hot chili oil
1. Mix the chicken, egg white, cornstarch, salt, and 1 tablespoon of the vegetable oil in a medium bowl. Set it aside.
2. To prepare the spinach, bring the stock to a boil in a medium saucepan over high heat. Add 1 tablespoon of the vegetable oil, then the spinach, and cook until the spinach turns bright green, about 45 seconds. Drain thoroughly in a colander. Spread the spinach on a serving platter and cover with aluminum foil to keep warm.
3. Heat a large wok over high heat. Add enough vegetable oil to come 1 inch up the sides of the wok, and heat it to 300°F. Add the chicken pieces, a few at a time, in small batches and stir gently, keeping the pieces separate and cooking until the chicken turns white, about 45 seconds. Using a wide-mesh strainer, transfer the chicken to a colander to drain. Discard all but 2 tablespoons of the oil from the wok.
4. To begin the sauce, mix the 3 tablespoons stock, rice wine, soy sauce, vinegar, sugar, and white pepper in a small bowl. Dissolve the cornstarch in ⅓ cup cold water in another small bowl. Set the bowls aside.
5. Return the wok with the oil to high heat and add the scallions, garlic, and ginger. Stir-fry until the garliic is fragrant, about 10 seconds. Add the chicken stock mixture, hot bean paste, and the cornstarch mixture, and bring to a boil, about 10 seconds. Return the chicken to the wok, add the hot chili oil, and stir-fry until the chicken is cooked through, about 30 seconds. Pour on top of the spinach and serve immediately.
THIS RED-COOKED SHANGHAINESE DUCK is especially appropriate for winter. It is easy to make, and when served with steamed rice, it is a one-dish meal, combining duck with baby bok choy, mushrooms, carrots, and bamboo shoots. Like all the classic red-cooked dishes, its aroma is redolent of cinnamon and star anise. And when making a Chinese-style dinner party with many courses,