Peking-Style Baked Eggs
4 ounces shrimp, peeled, deveined and minced
5 eggs, beaten
½ cup chicken stock
1 teaspoon salt
2 tablespoons peanut oil
1 tablespoon sherry
Mix all ingredients together and pour into oiled casserole dish. Bake at 400 degrees Fahrenheit for 15 minutes, and serve immediately.
Servings: Serves two
Beijing Lamb Stew
1 pound boneless lamb breast (1-inch cubes)
2 ounces dried soybean threads
2 scallions (1-inch pieces)
1-inch piece of peeled fresh ginger (½-inch squares)
2 small dried red chilies
2 tablespoons rice wine or dry sherry
2 whole star anise
1 ½-inch piece of cinnamon stick
3 tablespoons soy sauce
¼ cup smashed rock sugar
1 medium peeled carrot (1 ½-inch rounds)
6 Chinese dried black mushrooms (½ cup)—soaked, trimmed, and cut into thirds
Boil water in large saucepan. Add lamb, cook 3 minutes, drain, and set aside.
Fill clean saucepan with water and bring to boil. Heat a large wok over high heat. Add oil 1-inch deep and heat to 325 degrees Fahrenheit. Add bean threads and cook until golden-brown (10 seconds). Drain in colander and turn off heat. Add fried bean threads to boiling water, turn off heat, and let soak until soft (1 minute). Drain. Cut threads into 1½-inch pieces and set aside. Discard oil.
Add ¼ cup oil to flameproof casserole or Dutch oven over high heat. Add scallions, ginger, and chilies, and stir-fry until fragrant (15 seconds). Add lamb until browned (2½ minutes). Stir in rice wine, star anise, and cinnamon, then soy sauce, sugar, and 3 cups of water; bring to boil and reduce heat. Cover and simmer (40 minutes). Add bean threads, cover, and simmer (20 minutes).
Add carrot and mushrooms to wok. Simmer until carrots are tender (15 minutes). Skim fat, remove star anise, cinnamon, and chilies, and serve.
Servings: Serves four
–Michael Tong, from The Shun Lee Cookbook: Recipes From a Chinese Restaurant Dynasty
Chairman Mao's Red-Braised Pork
1 pound pork belly
2 tablespoons peanut oil
2 tablespoons sugar
1 tablespoon Shaoxing wine
¾-inch piece fresh ginger, sliced
2 dried red chilies
Small cinnamon stick
Soy sauce, salt, and sugar
Plunge pork belly into a pan of boiling water and simmer until partially cooked (3-4 minutes). Remove and cut into bite-size chunks. Heat oil and sugar in a wok over medium heat until sugar melts, then raise the heat and stir until sugar turns caramel brown. Add pork and Shaoxing wine. Add ginger, star anise, chilies, cinnamon, and enough water to cover pork. Bring to a boil, then simmer (40-50 minutes). Turn up heat to reduce sauce, and season with soy sauce, salt, and sugar. Garnish with scallion greens.
Servings: Serving size varies
–Fuchsia Dunlop, from the Revolutionary Chinese Cookbook: Recipes From the Hunan Province
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