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Recipe #1:

Raindrop Soup

Ingredients:

6 water chestnuts
2 scallions
1 tblsp sherry
3 cups chicken stock (1 cup = 250 ml)
6 oz diced cooked chicken
salt and pepper

Directions:

Slice the water chestnuts and slice the spring onions
(scallions) finely.

Put these in a sauce pan with the chicken stock and the chicken.
Bring to the boil and simmer, covered, for 15 minutes.

Add the sherry and season to taste.

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Recipe #2:

Sauteed Beef Strips


Ingredients:
- 1 lb. (500g) beef filet or boneless sirloin
- 1/2 tsp. ginger, chopped
- 2 tsp. salt, or to taste
- 1/2 tsp. garlic, chopped
- 1 tbsp soy sauce
- 1 tsp. ground roasted sesame seed
- 1/2 tsp. fresh ginger, chopped
- 2 eggs
- 1/2 tsp. sesame oil
- 3 tsp. flour
- 5-6 scallions, white part only 2 cups (500ml) vegetable oil
for deep-frying
- 1/4 tsp. powdered hot red chili
- 1/2 tsp. MSG (optional)
- 1/4 tsp. vinegar


Directions:
1. Wash the beef and cut into 2 by 1 by 1/8 inch
(60mm by 30mm by 3mm) slices. Marinate with the slat,
1 tsp. of the soy sauce, the ginger, 1/4 tsp. of the
MSG (optional) , and the sesame oil for 10 minutes.

2. Cut the scallions in half crosswise, then quarter each
lengthwise into four strips. Set aside.

3. Make a dipping sauce by mixing together the remaining 2tsp
soy sauce and 1/4 tsp. MSG, the chili powder, vinegar,
ginger, garlic, and the sesame seed.

4. Beat the eggs. Add the flour and enough water to make a
paste

5. String the beef strips and scallion, alternating, on
bamboo or metal skewers. Coat with the egg paste.

6. Heat the oil in a pan to moderately hot, about 230oF
(110oC), shallow-fry the beef on both sides until
golden-brown. Remove, drain and serve with the sauce.


Nicholas Zhou - Author
"Real and Healthy Chinese Cooking" http://www.chinesefooddiy.com/
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