February 7, 2007

Australian-Chinese chef and TV host Kylie Kwong demystifies Chinese cuisine in her new cookbook SIMPLE CHINESE COOKING

image002.jpg Australian-Chinese chef and TV host Kylie Kwong demystifies Chinese cuisine in her stunning new cookbook SIMPLE CHINESE COOKING. Kylie's philosophy is to marry the freshest ingredients and the simplest techniques to create amazing flavor. All the necessary ingredients are available at your supermarket and Kylie's recipes are simple and straightforward. In no time, you'll be cooking everyday favorites like Soy Sauce Chicken, Pork Fried Rice, Button Mushroom Salad and Hot and Sour Soup. Each recipe is accompanied by inspiring, full color photographs of all of the finished dishes, and step-by-step pictures to guide you through their preparation.

Mum's Stir-Fried Chicken Fillets
Serve as a meal for 4 with steamed rice or as part of a banquet for 4-6

image001.jpgAnother one of Mum's great no-nonsense dishes! If you have no chicken stock on hand, or no time to make it, water is absolutely fine as a substitute.

800 g (1 lb 10 oz) chicken thigh fillets, cut into 2 cm (1 in) slices
1/4 cup vegetable oil
1 medium-sized white onion, sliced
3 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths
2 tablespoons shao hsing wine or dry sherry
1/4 cup Light Chinese Chicken Stock (page 21)
1/4 cup spring onion (scallion) julienne
1 large red chilli, cut in half lengthways, seeds removed and finely sliced

Marinade
2 tablespoons shao hsing wine or dry sherry
2 tablespoons light soy sauce
1 tablespoon white sugar
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon finely grated ginger

Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.

Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute then remove from wok and set aside.

Add remaining oil to the hot wok, add onion and spring onions and stir-fry for 1 minute. Toss in reserved chicken and stir-fry for 30 seconds. Pour in wine or sherry and stir-fry for a further 30 seconds. Lastly, pour in stock and stir-fry for 30 seconds.

Arrange chicken on a platter and garnish with spring onion julienne and chilli.

Purchase SIMPLE CHINESE COOKING from Amazon.com

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Posted by Jennifer at February 7, 2007 11:50 AM
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