WEST LAKE DUCK CHINESE RECIPES

Steps:

• 1. Soak dry mushrooms. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or possibly hang up to dry in a cold, airy place 1 to 2 hrs. 3. Rub duck lightly with soy sauce. Then truss (see "HOW-TO SECTION"). 4. Heat oil to boiling. Using a wire basket or possibly long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, till golden brown. Drain quickly. Rinse in a pan of cool water and drain again. Untie duck. 5. Transfer bird to a large heatproof bowl. Dice giblets; slice ginger root and add in, along with star anise. Combine sherry, salt, honey and remaining soy sauce and pour over. Meanwhile boil water in another pan, and also pour over duck. 6. Steam by the bowl-in-a-pot method till duck is done, but still hard (about 1-3/4 hrs). See "HOW-TO SECTION". 7. Remove duck and let cold. Bone; then cut meat in bite-size squares, each with a piece of skin. Strain duck liquid, skimming off fat. 8. Return duck squares, skin-side up, to heatproof bowl. Add in strained duck liquid and steam 15 min more. 9. Meanwhile shred bamboo shoots, celery and soaked mushrooms. In a saucepan, bring remaining duck liquid to a boil. Add in shredded vegetables and simmer, covered, 10 min. 10. Cut smoked ham in strips. Chop Chinese parsley. Blend cornstarch and cool water to a paste and stir into duck liquid to thicken. Pour over duck squares and serve, garnished with ham strips and minced parsley. NOTE:This recipe can be made with chicken as well as duck. VARIATIONS:1. In step 5, omit the seasonings given and pour over duck and giblets the following mix: 1-1/2 c. stock; 1 slice fresh ginger root and 1 clove garlic, both chopped; and 1 c. canned button mushrooms. Also omit the water. 2. In step 10, arrange duck squares on a serving platter over 1 head lettuce, shredded; or possibly over 1 lb. of any of the following: asparagus, broccoli, Chinese cabbage, mushrooms, mustard greens, onions or possibly spinach. (These must be stir-fried first.)

Steps:

• Marinate minced beef with salt and cooking wine. Set aside for 10-15 minutes.
• Bring water to boil in a pot and cook the minced beef for 2-3 minutes over high fire (this helps to remove any odd taste of the beef), transfer beef out and separated them by pressing with a scoop.
• In a small bowl, mix 5 tablespoons of cornstarch and 5 tablespoons of water to make water starch. Do not add cornstarch directly in the soup, otherwise you will end up with transparent cornstarch chunks instead of thick soup
• Load another large pot with beef broth; add beef, shiitake mushrooms, tofu and minced ginger. Bring to boil and simmer for around 10 minutes.
• Pour water starch in and cook for another 1 minute. Turn up the fire and drop the egg white slowly using one hand and in the mean time, stir the soup quickly with the other hand.
• Add ground pepper and serve with chopped coriander. Add chopped coriander and mix well before enjoying.