The Everything Chinese Cookbook (48 page)

There is no need to purchase a wood smoker to make Chinese favorites such as tea smoked duck or chicken. Along with steaming and stir-frying, the versatile wok also functions as a smoker. Chinese cooks make a further departure from traditional smoking methods by using smoking solely to impart flavor to the food, not to cook it. (The food to be cooked is usually steamed or simmered first.) The smoking ingredient of choice in Chinese cooking is tea leaves; black are most popular, although green tea leaves are also used. Other spices and seasonings that may be added to the smoking mix include star anise, and brown or white sugar.

2 boneless, skinless chicken breasts

2 teaspoons Chinese rice wine or dry sherry

½ green onion, cut into 1-inch pieces

2 teaspoons soy sauce

2 thin slices ginger

1½ cups oil for frying

1. Cut the chicken into 1-inch cubes. Add the rice wine, green onion, soy sauce, and ginger. Marinate the chicken for 30 minutes.
   
2. Add oil to a preheated wok or skillet. When oil is hot, add the chicken cubes. Fry until they are browned and evenly cooked (about 4–5 minutes). Remove with a slotted spoon and drain on paper towels.
   

2 boneless, skinless chicken breasts

2 teaspoons Chinese rice wine

½ green onion, cut into 1-inch pieces

2 teaspoons soy sauce

2 thin slices ginger

6 tablespoons breadcrumbs

½ teaspoon Szechwan peppercorns, roasted and ground

1 egg, lightly beaten

1½ cups oil for frying

1. Cut the chicken into 1-inch cubes. Add the rice wine, green onion, soy sauce, and ginger. Marinate the chicken for 30 minutes.
   
2. Process the breadcrumbs and add the peppercorns.
   
3. Add oil to a preheated wok or skillet. When oil is heating, dip the chicken in the egg and dredge in the breadcrumbs.
   
4. When oil is hot, add the chicken and fry until it is evenly cooked (about 4–5 minutes). Remove and drain on paper towels.
   

½ pound boneless, skinless chicken legs or thighs

1 tablespoon soy sauce

2½ teaspoons sugar, divided

2 teaspoons cornstarch

4 water chestnuts, fresh if possible

2 green onions

½ cup water

1 tablespoon dark soy sauce

1 tablespoon hoisin sauce

¼ teaspoon sesame oil

2 eggs

¼ teaspoon salt

3–4 tablespoons oil for stir-frying

1 slice ginger, minced

1. Cut the chicken into thin slices. Add the soy sauce, 2 teaspoons sugar, and cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
   
2. If using fresh water chestnuts, peel and cut in half. If using canned, rinse with warm water to remove any “tinny” taste, drain well, and cut in half. Cut the green onions into 1-inch pieces on the diagonal.
   
3. Combine the water, dark soy sauce, hoisin sauce, ½ teaspoon sugar, and sesame oil, and set aside.
   
4. Lightly beat the eggs and stir in ¼ teaspoon salt. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, turn up the heat and scramble the eggs. Scramble quickly and remove from the wok.
   
5. Add 2 more tablespoons oil to the wok. When oil is hot, add the chicken and stir-fry until it changes color and is nearly cooked through. Remove from the wok and set aside.
   
6. Add more oil if needed. Add the ginger and green onions and stir-fry until aromatic. Add the water chestnuts. Make a well in the middle of the wok, add the sauce and bring to a boil. Add the chicken and scrambled egg. Mix through and serve hot.
   

3 whole boneless chicken breasts

2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

teaspoon sesame oil

2 tablespoons flour

¼ teaspoon baking powder

¼ teaspoon baking soda

2 tablespoons water

6 tablespoons cornstarch, divided

1 teaspoon vegetable oil

½ cup water

1 cup chicken stock or broth

2 tablespoons dark soy sauce

½ cup vinegar

2 teaspoons chili sauce with garlic

1 large clove garlic, minced

1 teaspoon rice vinegar

¾ cup sugar

2 tablespoons sesame seeds

4–6 cups oil for deep-frying

1. Cut the chicken into cubes. Mix in the soy sauce, rice wine, sesame oil, flour, baking powder, baking soda, water, 2 tablespoons cornstarch, and vegetable oil. Marinate the chicken for 30 minutes.
   
2. In a medium bowl, combine ½ cup water, chicken stock, dark soy sauce, vinegar, chili sauce with garlic, garlic clove, rice vinegar, sugar, and 4 tablespoons cornstarch. Set aside.
   
3. Heat oil in wok to 350°F. Add the marinated chicken and deep-fry until golden brown. Remove from the wok with a slotted spoon and drain on paper towels.
   
4. Raise the oil temperature in the wok to 400°F. Deep-fry the chicken a second time, until it turns golden brown. Remove and drain.
   
5. Give the sauce a quick stir. Bring to a boil in a medium-sized saucepan. Pour over the deep-fried chicken. Garnish with the sesame seeds.
   

Double Deep-frying