TUNG'S CHINESE FOOD RECIPES

Steps:

• Peel and devein the shrimp, reserving the shells for later use.
• Mix sherry, soy sauce, cornstarch, egg white (?) and 1/4 cup water.
• Marinate shrimp in above mixture for about 1/2 hour.
• Meahwhile, put shrimp shells in a small saucepan, add water to just cover, simmer uncovered for about 1/2 hour allowing the water to reduce.
• Heat 1 tsp of the peanut oil in a wok or large frying pan, stir-fry the vegetables until just crisp, and remove from pan.
• Add remaining peanut oil, garlic and ginger to pan and cook just until fragrant.
• Add shrimp mixture and stir-fry for a few seconds, then add white wine and shrimp shell broth and cook for a couple of minutes until liquid reduces.
• Return the vegetables to the pan. Thicken the sauce if necessary, using a mixture of another tsp of cornstarch and 2 Tbsp of water - you may not need to add all of this cornstarch/water mixture, add some, cook gently, and adjust according to taste.
• When sauce is glossy and of desired thickness, turn out onto a warm plate and garnish with scallions and sesame oil.
• Serve over rice.

Steps:

• Cut the chicken into ½-inch sized cubes, then coat them in the potato starch and dust off any excess starch. Heat all but a tablespoon of the oil in a wok or large frying pan over medium-high heat, and carefully add the chicken and fry until golden brown (fry in batches if needed). Remove the chicken and carefully strain the oil into a heatproof jar through a mesh strainer or cheesecloth, to reserve the oil for future use.

  Using the same pan, add the remaining tablespoon of oil and heat over medium-high heat. Add the onions, chilis and the garlic and stir-fry until fragrant, then add the chicken back to the pan. 

  (*If using the pre-made Yueh Tung Hakka Chili Chicken sauce (see headnote), add the sauce and stir-fry well to coat the chicken and to heat the sauce, garnish with the reserved chilies and serve with rice. Otherwise, continue with the recipe.)

  Add the cooking wine and stir to deglaze the pan. Then add the light and dark soy sauce, chili sauce and salt, and stir-fry until the chicken is well coated with all of the ingredients. Add the cup of water and when the mixture comes to a light simmer, add in the slurry (make sure that the slurry is well-mixed first to avoid any lumps), stirring the bottom of the mixture as it’s poured in so that it doesn’t coagulate. Stir fry for a minute more, then serve, garnished with the reserved chillies (if using), and rice.

  Yield: Makes 4 servings