1. Peking Dish of Vegetables Wearing A Hat
  2. Phoenix-Tail Prawns
  3. Iron Plate Sizzled Chicken

The Peking prawns, with their tails left on for easy handling, are very decorative. Create a stir with the chicken, which gives an explosive sizzle as it is poured on to the red-hot iron plate. The Vegetables "Wearing a Hat" is the original chop suey.

1. Peking Dish of Vegetables Wearing A Hat ()
    Materials:
    2 tablespoons vegetable oil
    75 g (3 oz) shredded pork
    3 tablespoons chicken stock
    1 tablespoon Chinese wine or dry sherry
    pinch of salt
    pinch of sugar
    pinch of MSG
    3 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and finely shredded
    75 g (3 oz) peastarch noodels, soaked for 5 minutes, and drained
    75 g (3 oz) bamboo shoots, finely shredded
    Preparation time: 15 minutes
    Cooking time: about 12 minutes
1. Heat the oil in a wok, then add the shredded pork. Stir-fry until the pork changes colour and is almost cooked, then add the chicken stock, Chinese wine, salt, sugar, and MSG. bring to the oil, then add the mushrooms, noodles, bamboo shoots, wood ears. Chinese cabbage and beansprouts. Stir-fry together for about 5 minutes then drain off the sauce into the bowl and keep warm.

2. Heat an oiled pan and pour in the beaten eggs to cover the pan thinly. Cook gently until golden brown underneath, then turn and cook for 1-2 minutes on the other side. Lift out and place on top of the vegetables, covering them completely. These vegetables can be served with pan-cakes, as in peking duck.
2. Phoenix-Tail Prawns ()
    Materials:
    2 eggs
    75 g (3 oz) plain flour
    15 g (1/2 oz) self-raising flour
    1 1/2 teaspoons salt
    1 slice root ginger, peeled and finely chopped
    4 tablespoons water
    600 ml (1 pint) vegetable oil
    750 g (1 3/4 lb) uncooked king prawns, peeled and deveined but with tails still attached
    To garnish:
    parsley springs
    lemon wedges
    Preparation time: 30 minutes
    Cooking time: 5 minutes
1. Beat the eggs, then add both lots of flour, salt, ginger and water. Mix together to form a light batter.

2. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds.

3. Holding them by the tail, dip the prawns into the batter, then lower them into the oil. Deep-fry for about 3 minutes or until golden brown. Remove from the oil and drain on paper towels.

4. Reheat the oil and fry the prawns again for 30 seconds to crisp. Serve hot, garnished with parsley and lemon wedges.
3. Iron Plate Sizzled Chicken ()
    Materials:
    1 teaspoon salt
    pinch of freshly ground white pepper
    pinch of MSG
    1 egg white
    225 g (8 oz) chicken breasts, skinned and cut into 2.5 cm (1 inch) slices
    300 ml (1/2 pint) vegetable oil
    3 stalks celery, cut into 4 cm
    2 slices root ginger, peeled
    5 tablespoons chicken stock
    1/2 tablespoon cornflour
    1 tablespoon water
    Preparation time: 15 minutes
    Cooking time: 10 minutes
1. In a bowl, mix the salt, pepper, MSG and egg white. Add the chicken slices and turn until coated.

2. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds, and add the chicken pieces. Stir-fry over heat for about 30 seconds, then remove from the wok with a slotted spoon and drain on paper towels.

3. Pour off the oil, leaving about 1 tablespoon in the bottom of the wok, and reheat. Add the celery and ginger and stir over heat for about 2 minutes. Add the stock and bring to the boil. Blend the cornflour with the water and stir into the wok to chicken the sauce. Return the chicken to the wok and stir for 20 seconds to heat through. Pour the mixture into a bowl or a deep plate.

4. Heat an iron skillet, griddle or tabletop burner until almost red hot. Bring to the table and pour on the chicken and celery mixture. It will sizzle and spit for a few minutes.

If liked, the prawns can be served with a dip: Mix together 1 1/2 tablespoons hot chilli sauce, 2 tablespoons soy sauce, 1 tablespoon wine vinegar, 2 garlic cloves, crushed, and 1 tablespoon of finely chopped spring onion.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw