The Shun Lee Cookbook - Michael Tong [68]
5. Mix the flour, egg white, and ½ cup of water in a medium bowl. Using your fingers, a spoon, or a pastry brush, spread this batter on both sides of the vegetable pie to coat it.
6. Heat a large wok over high heat. Add enough oil to come about 1 ½ inches up the sides of the wok, and heat it to 325°F. Add the pie and deep-fry, ladling oil over the top as it cooks, until the underside of the pie is golden, about 1 ½ minutes. The pie should float in the oil and puff up. Turn it over and fry until the other side is golden, about 1 ½ minutes. Using a wide wire strainer, carefully transfer the pie to paper towels to drain.
7. Meanwhile, place the pancakes in the steamer and cover it. Heat until the pancakes are hot, about 2 minutes.
8. Transfer the pie to a serving platter, and cut it into 8 pieces. Surround the pie with the pancakes, with the bowl of hoisin sauce on the side. Serve immediately. Let each guest spread hoisin sauce on a pancake, add a slice or two of the pie (depending on the size of the pancakes), and roll the pancake up to eat.
Noodles and Rice
IN CHINA, northerners traditionally eat noodles because rice doesn’t grow there, whereas in the south, where rice grows easily, it is the preferred starch.
Rice is an area where we see the different food preferences between the Chinese and Westerners. The Chinese prefer soft rice, while Westerners like firmer rice. Serving brown rice with Chinese food is an American creation. To the Chinese, pristine white rice symbolizes pure food; only the poorest people ate brown rice. But no matter what your preference, there is no arguing that rice is the perfect accompaniment to all Chinese entrees.
In China leftover rice is never wasted; it is turned into fried rice, a popular lunchtime meal—it is rarely served at dinner. Every day, millions of Chinese mothers prepare lunches of fried rice made with rice and bits of other foods left over from the previous night’s dinner.
Other kinds of rice include sweet (not actually sugary, but sticky and soft) rice, which is used to stuff poultry and lotus leaves, and also to make desserts. Fermented red rice is used to color and flavor other foods, but is not eaten by itself.
Noodles come fat and thin, round and flat, opaque and transparent. They are made from wheat, rice, soybeans, and mung beans, and can be boiled, sautéed, or fried. Delicious served hot or even at room temperature, they can be eaten any time of the day—for lunch, dinner, or a midnight snack.
THIS CANTONESE PEASANT DISH, with its wide ribbons of rice noodles and fast-cooked chicken, is usually eaten at lunch, along with, or instead of, dim sum. Chow Fun can also be made with beef, pork, or seafood. The noodles are cooked in chicken stock for additional flavor, but you can use water or any combination of water and stock that you like. Makes 4 servings
Chicken Chow Fun
One 6-ounce boneless, skinless chicken breast, cut into pieces 1 ½ inches long, 1 inch wide, and ¼ inch thick
1 large egg white
Pinch of salt
1 tablespoon cornstarch
Vegetable oil, for passing through, plus 1 teaspoon
8 ounces wide rice noodles
6 Chinese dried black mushrooms, soaked in hot tap water until softened, stems trimmed, each cap sliced into 4 pieces
⅔ cup sliced water chestnuts
2 scallions, white and green parts separate, trimmed and sliced into ½-inch pieces
2 cups (about 5 ounces) bean sprouts
2 tablespoons soy sauce
2 tablespoons oyster sauce
Pinch of ground white pepper
1. Combine the chicken, egg white, salt, cornstarch, and the 1 teaspoon vegetable oil in a medium bowl. Mix well and set aside.
2. Bring a large saucepan of water to a boil. Add the noodles, remove from the heat, and let stand until the noodles are tender, about 10 minutes. Drain in a colander.
3. Heat a large wok