1. White Braised Cabbage
  2. Garlic Chicken
  3. Triple Quick Fry

This menu will serve 4-6, with the addition of fried rice or noodles.

1. White Braised Cabbage ()
    Materials:
    2 tablespoons vegetable oil
    1 large Chinese cabbage, cut roughly into 8 pieces
    1 teaspoon salt
    2 slices root ginger, peeled
    25 g (1 oz) dried shrimps, soaked for 20 minutes and drained
    pinch of MSG
    1 tablespoon cornflour
    2 tablespoons white wine
    Preparation time: 5 minutes
    Cooking time: 20 minutes
1. Heat the oil in a pan and add the cabagge pieces. Sprinkle with salt. Turn the cabbage to coat it with the oil and add the ginger, dried shrimps and half the chicken stock. Cover and simmer gently for 15 minutes.

2. Mix together the MSG, cornflour and remaining stock and pour over the cabbage pieces. Add the wine and turn the cabbage carefully so it is coated in sauce but not broken up. Simmer for 5 minutes.

3. Carefully lift out the cabbage pieces and arrange on a serving dish as near as possible to the sauce and serve.
2. Garlic Chicken ()
    Materials:
    225 g (8 oz) chicken breasts, skinned and thinly sliced
    2 egg whites
    pinch of freshly ground white pepper
    pinch of salt
    4 1/2 tablespoons cornflour
    1/2 teaspoon sugar, plus a pinch
    600 ml (1 pint) vegetable oil
    4 garlic cloves, crushed
    4 1/2 tablespoons chicken stock
    1 tablespoon Chinese wine or dry sherry
    pinch of MSG
    1/2 cucumber, peeled, seeded and thinly sliced
    few drops of chilli oil
    Preparation time: 15 minutes
    Cooking time: about 10 minutes
1. Place the chicken slices in a bowl with the eggg whites, white pepper, salt, 4 tablespoons cornflour and pinch of sugar and toss well.

2. Heat the oil in a wok, add the chicken and fry gently for a few minutes, then drain on paper towels.

3. Pour off the oil, leaving 1 tablespoon. Reheat the wok, add the garlic and fry briefly. Add 4 tablespoons stock, wine, remaining sugar and MSG. Bring to the boil, then add the remaining cornflour and stock and stir into the sauce until it thickens. Sprinkle with chilli oil.
3. Triple Quick Fry ()
    Materials:
    3 tablespoons vegetable oil
    225 g (8 oz) veal or pork kidneys, skinned, cored and cut into 1 cm (1/2 inch) cubes
    100 g (4 oz) veal or pork liver, cut into 1 cm (1/2 inch) cubes
    1 1/2 tablespoons yellow bean sauce
    1 1/2 tablespoons soy sauce
    2 tablespoons hoisin sauce
    1 tablespoon cornflour
    1 tablespoon water
    1 tablespoon finely chopped spring onion
    Preparation time: 10 minutes
    Cooking time: 5 minutes
1. Heat the oil in a wok until smoking, then add the meat cubes and stir-fry quickly over high heat for about 2 minutes. Remove and drain on paper towels.

2. Reheat the wok, add the yellow bean sauce, soy sauce and hoisin sauce and bring to the boil. belnd the cornflour with the water and stir into the wok to thicken the sauce.

3. Return the meat to the wok. Toss to coat in the sauce and reheat. Serve immediately, sprinkled with the spring onion.


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