,HEAD> Canton Food

  1. Chicken Noodle Soup
  2. Sweet and Sour Pork

Fruit abounds in this region and is often used in savoury dishes. Almost any kind of fruit juice can be added to the sweet and sour pork to give added flavour - orange juice or pineapple juice are particular favourites. Menu serves 4, with rice as an accompaniment.

1. Chicken Noodle Soup ()
    225 g (8 oz) chicken breast, skinned and cut into thin strips
    pinch of salt
    1 egg white
    1 tablespoon cornflour
    350 g (12 oz) egg noodles
    1.2 litres (2 pints) chicken stock
    3 tablespoons lard or vegetable oil
    100 g (4 oz) canned bamboo shoots, drained and shredded
    50g (2 oz) dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded
    225 g (8 oz) spinch leaves, stems removed
    3 spring onions, cut into 2.5 cm (1 inch) lengths
    1 teaspoon salt
    1 teaspoon sugar
    3 teaspoon soy sauce
    1 teaspoon sesame oil
    1 tablespoon Chinese wine or dry sherry

    Preparation time: 10 minutes, plus soaking
    Cooking time: 6-7 minutes

1. Toss the chicken strips in salt, egg white and cornflour.

2. Place noodles in boiling water for about 5 minutes, drain and place in a large serving bowl. Bring the chicken stock to the boil, pour over the noodles and keep hot.

3. Heat the lard or oil in a wok, add the chicken, bamboo shoots, mushrooms, spinach and spring oinions and stir-fry all together. Mix sauce ingredients together and add to the wok. Mix well. When the sauce starts to bubble, pour it over the noodles and serve.

2. Sweet and Sour Pork ()
    1 kg (2 lb) belly of pork, cut into 2.5 cm (1 inch) cubes
    1 teaspoon salt
    1 1/2 tablespoons brandy (optional)
    1 egg, beaten
    1 tablespoon cornflour
    1 tablespoon flour
    600 ml (1 pint) vegetable oil
    1 spring onion, cut into 2.5 cm (1 inch) lengths
    100 g (4 oz) canned bamboo shoots, drained and diced
    1 green pepper, cored, seeded and diced
    3 tabelspoons wine vinegar
    3 tablespoons sugar
    1/2 teaspoon salt
    2 tablespoons tomato puree
    2 tablespoons orange juice
    1 tablespoon soy sauce
    1 tablespoon sesame oil
    1 tablespoon cornflour

    Preparation time: 15 minutes, plus marinating
    Cooking time: 10 minutes

1. Mix the pork cubes with the salt and brandy and leave to marinate for 15 minutes.

2. Blend the beaten egg, cornflour and flour, add the pork cubes and turn until each cube is well coated.

3. Mix the sauce ingredients together in a bowl.

4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots and fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.

<>   Xiaoniu SuChu Hsu (p) 1998    suchu@techart.nia.edu.tw