1. Crystal Prawns
  2. Shantung Hand-Shredded Chicken
  3. Emerald Fried Rice
  4. Shantung Sauce

An elegant dinner-party menu. Serve the Crystal Prawns as a starter, followed by the chicken and rice. The Emerald Fried Rice could be served with any meat or fish dish.

1. Crystal Prawns ()
    225 g (8 oz) uncooked prawns, peeled and deveined
    2 egg whites
    1 tablespoon Chinese wine or dry sherry
    pinch of suger
    1 teaspoon salt
    pinch of freshly ground white pepper
    50 g (2 oz) cornflour
    600 ml (1 pint) vegetable oil
    2.5 cm (1 inch) piece root ginger, peeled and finely chopped
    2 spring onions, finely chopped
    25 g (1 oz) frozen peas, lightly boiled and drained
    1 tablespoon chicken stock
    few drops of sesame oil

    Preparation time: 10 minutes
    Cooking time: 5 minutes

1. Put the prawns into a bowl with the egg whites, 1 tablespoon Chinese wine, the sugar, 1/2 teaspoon salt, the white pepper, and 40g (1 1/2 oz) of the cornflour. Mix together thoroughly.
2. Heat the oil in a wok. Add the prawns and stir-fry gently for about 2 minutes, then remove from the oil and drain on paper towels.

3. Pour off most of the oil, leaving enough to coat the bottom of the wok. Reheat the wok, then add the finely chopped ginger and spring onions. Stir-fry for a few seconds, then add the remaining salt, peas, wine, white pepper, chicken stock and remaining cornflour. Put the prawns back into the wok to reheat with the sauce. Pour into a heated serving dish and sprinkle the sesame oil over the top. Serve immediately.

2. Shantung Hand-Shredded Chicken ()
    5 slices root ginger, peeled and shredded
    5 spring onions, chopped
    3 tablespoons chopped coriander lea 5 pieces star anise
    1 tablespoon Szechuan or black peppercorns, crushed
    1 1/2 teaspoons salt
    1 1/2 tablespoons soy sauce
    1 1/2 tablespoons dry sherry
    1 chicken, about 1.5 kg (3 lb)
    1.2 litres (2 pints) vegetable oil watercress to garnish

    Preparation time: 15 minutes, plus marinating
    Cooking time: 45 minutes

1. Mix together the ginger, spring onions, coriander, star anise, pepper, salt, soy sauce and sherry and rub into the chickn. Leave to marinate for at least 4 hours.

2. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds. Carefully lower the chicken into the oil and deep-fry for 5 minutes, or until golden brown. Retowels. then place in a steamer and steam for 40 minutes, or until cooked.

3. Allow the chicken to cool, then cut the flesh into strips. Arrange on a serving dish, garnish with watercress and serve with Shantung sauce.

3. Emerald Fried Rice ()
    225 g (8 oz) spring greens, finely shredded
    2 teaspoons salt
    5 tablespoons vegetable oil
    3 eggs, lightly beaten
    2 spring onions, finely chopped
    450 g (1 lb) cooked rice
    pinch of MSG
    75 g (3 oz) ham, finely shredded

    Preparation time: 15 minutes, plus saoking
    Cooking time: 3-4 minutes

1. Sprinkle the finely shredded greens with 1 teaspoon salt and leave for 10 minutes, then squeeze out the liquid and chop finely.

2. Heat 1 tablespoon of oil in a frying-pan or crepe pan. Pur in the beaten egg and allow to spread thinly over with a palette knife and cook the other side gently. Remove the omelette and cut into fine shreds.

3. Heat another tablespoon of oil in the frying-pan and add the finely chopped greens. Stir-fry for about 30 seconds, then remove from the pan.

4. Heat the remaining oil in a wok until it is smoking. Add the spring onions, then the rice, and toss well together until the rice is heated through. Add the remaining salt with the MSG, greens, omelette shreds and ham. Toss all together and serve hot on a serving dish.

4. Shantung Sauce ()
    2 garlic cloves, finely chopped
    2 chills, finely chopped
    2 spring onions, finely chopped
    1 teaspoon sugar
    1 teaspoon sesame oil
    2 1/2 tablespoons chicken stock
    1/2 teaspoon salt
    pinch of MSG
    3 teaspoons dry sherry
    2 teaspoons wine vinegar
    1/2 tablespoon red chilli oil

    Preparation time: 10 minutes
    Cooking time: 1-2 minutes

1. Heat a wok, then add the garlic chillis, spring onions, sugar and sesame oil, Stir-fry for 1 minute, then add the chicken stock, salt, MSG, sherry and vinegar. Stir over medium heat until boiling, then simmer for about 20 seconds.

2. Pour the sauce over the shredded chicken and finally drizzle on the red chilli oil.

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