GREAT
CHINESE RECIPES
TWO
TONE RICE RECIPE
2
cups long-grain rice,
2 tablespoons oil,
2 eggs,
1-teaspoon
salt.
THE
RICE
Cook
the rice in large saucepan of boiling salted water for12 minutes and drain
well.
Spread
the rice evenly over large shallow tray and refrigerate until cold.
Heal
oil in a large pan or wok, add rice and salt, turn over and over until rice is
warm.
Add
lightly beaten eggs and continue turning until the eggs evenly coat the rice
and are cooked.
Remove
the rice from pan and keep warm.
CHICKEN
WITH TOMATO SAUCE
2
small chicken breasts
2 tomatoes,
1-teaspoon
corn flour,
3
tablespoons oil,
1
onion,
I
teaspoon grated green ginger,
1
teaspoon dry sherry,
2
teaspoons sugar. |
TOMATO
SAUCE
¼
cup chicken stock,
¼
cup tomato sauce,
2
teaspoons corn flour
¼
teaspoon salt,
1/2-teaspoon
sugar
2
teaspoons soy sauce.
|
Remove
the skin from chicken breasts and cut the meat from the breast bones.
Cut
the chicken into 5mm (¼ in.) strips and combine the chicken with corn flour,
green ginger and dry sherry – mixing well.
Peel
tomatoes and slice thinly – Peel the onion and slice thinly.
Heat
2 tablespoons of oil in a pan, add the chicken and cook until the chicken
changes colour and is just cooked, - then remove from pan.
Heat
the remaining oil in the pan, add tomatoes and onion and toss for 3 minutes,
add sugar, mix well and cook
Add
combined chicken stock, tomato sauce, corn flour, salt, sugar and soy sauce,
stir until sauce boils and thickens, add the chicken and mix well.
Pour
over HALF of the rice and keep warm.
PRAWNS
WITH WHITE SAUCE
500
g (1 lb.) green prawns,
1/2
egg white,
Salt,
pepper,
¼
teaspoon sesame oil,
1-tablespoon
oil. |
WHITE
SAUCE
1-cup
milk,
½
cup chicken stock,
2
teaspoons corn flour
¼ teaspoon dry sherry
|
Shell
and devein the prawns and combine with egg-white, salt, pepper and sesame oil
and mix well.
Heat
the oil in the pan, add the prawns and toss for 2 minutes.
Add
combined milk, chicken stock, corn flour and dry sherry - stir until the sauce
boils and thickens.
Spoon
over the other HALF of the rice.
Serves
4 to 6
|
