TYSONS GALLERIA
1716 M International
Drive,
McLean, Virginia 22102
Telephone (703) 734-8996
Chef Robert
Hile
Chicken With
Black Bean Sauce
(Serves Four)
Preparation:
1) Cut whole chicken breasts in half so you have 8
breast
filets. Cut all breast filets
on a bias. Marinate with
one (1) egg, 2 T. canola
oil, and 1 T. cornstarch.
2) Heat wok until very hot. Add oil, then chicken
and
cook till opaque all over.
3) Strain and remove excess oil from wok.
4) Add ginger, seallion, and stir fry. Add chicken
and
garlic. Then addPeking stir
fly sauce and add chicken
stock. Add sugar, then a
dash of white pepper.
5) Thicken with a cornstarch slurry (thin paste of
cornstarch and water) to
your liking.
Peking Stir Fry Sauce
Ingredients:
1) 1/2 cup water
2) 2 T. shaohsing wine or sherry
3) 2 T. mushroom soy sauce
4) 2 T. oyster sauce
5) 1 tsp. sugar
6) 1 T. cornstarch
Preparation:
1) Mix ingredients together until cornstarch is incorporated.
2) Stir well before using.
Note:
Makes 6 ounces; can be doubled or quadrupled. Will
keep
for one month refrigerated. Sauce
can be customized with
chili paste, ginger, garlic or star anise to suit
tastes.
Preparation:
1) Cook pasta. Rinse and cool down. Set aside. Toss
in
red chile flakesand cilantro.
2) Wash cucumber. Slice diagonally into 1/4" thick
slices.
Slice into strips. Set aside.
3) Heat wok thoroughly, add oil, then minced garlic.
Stir fry briefly. Do not
burn garlic or it will take on
an acrid smell and taste.
(If this happens, throw it out
and start over.)
4) Add sugar and vinegar.
5) Add noodle to wok, stirring and tossing to mix
until
noodle is heatedthrough.
6) Place on plates and surround with cucumber strips.
Note:
Chinese noodle is available fresh frozen, and can
be
cooked like any fresh
pasta...Bring water to boil, and
noodles, separate. Drain and shock in cold water.
Toss
with salad oil. Uncooked fresh pasta can be frozen
indefinitely.
Cantonese Stir Fry Sauce
Ingredients:
1) 3/4 cup water
2) 1 tbs. chicken base powder (no msg)
3) 1 tbs. sugar
4) 2 tbs. shaohsing wine or sherry
5) 1 tbs. oyster sauce
6) 1/2 tsp. salt
7) 1 tsp. cornstarch
Notes:
1) Very concentrated. Use sparingly when stir frying
vegetables or tossing with
noodle.
2) Recipe doubles.
3) Refrigerates well, up to a month.
4) Stir thoroughly before using.
Good Eating!!!