CHINESE CUISINE:

Egg Drop Soup

Ingredients:   

    2 (14.5 ounce) cans chicken broth

    1 tablespoon cornstarch

    1 egg, lightly beaten

    2 tablespoons chopped green onion

Directions:

    1. In a medium pot, slowly heat chicken broth and cornstarch. Stir constantly until it thickens.

    2. Pour beaten egg into soup and stir once around pot very gently, in order to break up egg.

    3. Remove soup from heat immediately, divide into four portions and garnish with green onions.

Hot and Sour Eggplant

Ingredients:

    2 long Chinese eggplants, cubed

    1 1/2 tablespoons soy sauce

    1 tablespoon red wine vinegar

    1 tablespoon white sugar                                               

    1 green chile pepper, chopped

    1 teaspoon cornstarch

    1/2 teaspoon chili oil, or to taste

    2 teaspoons salt

    2 tablespoons vegetable oil

Directions:

    1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.

    2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.

    3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

Suggestions:

    1. For meat lovers, add some ground pork (1/2 lb). Brown the pork before frying the eggplant.

    2. Garnish with toasted sesame seeds.

General Tsao's Chicken

Ingredients:

    1/2 cup cornstarch

    1/4 cup water

    1 1/2 teaspoons minced garlic

    1 1/2 teaspoons minced fresh ginger root

    3/4 cup white sugar

    1/4 cup soy sauce

    1/4 cup white wine vinegar

    1/2 cup hot chicken broth

    1 teaspoon monosodium glutamate (MSG) - optional

    3 pounds skinless, boneless chicken breast halves, cut into bite size pieces

    1/2 cup soy sauce

    1 teaspoon ground white pepper

    1 egg

    1 cup cornstarch

    1 cup vegetable oil

    2 cups chopped green onions

    16 chile peppers, sun-dried

Directions:

    1. To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.

    2. To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.

    3. To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).