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BraisedChickwithChestnuts Ingredients 1 chick some sugar 1 dish chestnuts 1 cup oil 1 cup stock 1 bowl cornstarch-water 2 tbsp soy sauce some sugar 1 dish chestnuts 1 cup oil 1 cup stock 1 bowl cornstarch-water 2 tbsp soy sauce some scallions and gingers Method Peel chestnuts and place them in a saucepanful of water. Bring to boil and set aside for use. Chop chick into chunks and quick-boil in oil. Stir-fry scallions and gingers till aromatic. Add stock and spices. Put in chick chunks and simmer over a low fire.

The chine bone is part of the spine and if not removed you will be unable to cut the roast into individual chops. Trim some of the excess fat from the rack but don’t overdo it. You need some fat to naturally baste the meat while it cooks and furnish some drippings to make a sauce. Lightly brush the rack with olive oil. Then sprinkle both sides with half of the rosemary and thyme, and salt and pepper. Place the rack in a roasting pan, preferably with a grate on the bottom, and then into a preheated 375 degree oven.

Combine the sauce and the chicken. Stir-fry for another minute and serve hot. FriedRiceWithHam Ingredients 2 eggs 1 tablespoon oyster sauce 2 teaspoons soy sauce salt and pepper, to taste 1/2 white onion 8 ounces cooked ham 1 green onion, washed 6 tablespoons oil for frying, or as needed 4 cups cold cooked rice Method Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside. Peel and dice the onion. Dice the ham and green onion.

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Chinese Recipes (Cookbook) by The Sify Food Contributors

by Joseph

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