Hobson - Classic 1000 Chinese Recipes 

Chinese cuisine has become immensely popular in recent years because it offers a different range of flavours to enjoy. Most dishes are cooked on top of the stove, and many are quickly prepared and cooked so are ideal for the busy cook who wants to create an appetising and attractive dish when there is little time to spare. If you really enjoy Chinese cooking, you will probably already have a wok, and this is the perfect utensil for cooking most of the dishes in the book. If you have yet to be convinced that this style of cooking is for you, use a good frying pan or saucepan to try out the recipes. When you find how easy they are to prepare and how tasty to eat, you will almost certainly want to invest in a wok for your kitchen. Notes on the Recipes

• Do not mix metric and Imperial measures.

  Follow one set only.

• Spoon measurements are level.
• Eggs are size 3. If you use a different size, adjust the amount of liquid added to obtain the right consistency.
• Always wash fresh foods before preparing them.
• Peel or scrub ingredients as appropriate to the recipe. For example, onions are always peeled, so it is not listed in the recipe. Carrots can be washed, scrubbed or peeled, depending on whether they are young or old.
• Seasoning and the use of strongly flavoured ingredients, such as onions, chilli peppers, ginger and garlic, are very much a matter of personal taste. Taste the food as you cook and adjust seasoning to suit your own taste.
• Use freshly ground pepper, if possible. You may like to use Szechuan peppercorns, which are available in most major supermarkets, or you can use black pepper.
• You can use fresh or dried herbs in most recipes.

  Herbs which are commonly available in the garden or local shops, such as parsley, are best used fresh and are listed as chopped parsley and so on. Other herbs are assumed to be dried. Fresh herbs are, however, becoming more widely available and if you prefer to use them, chop them finely and use twice the quantity specified for dried herbs. Always use fresh herbs for garnishing or sprinkling on cooked dishes.

• Use your own discretion in substituting ingredients and personalising the recipes. Make notes of particular successes as you go along.
• For Chinese cooking, you need to use an oil which can be heated to high temperatures, especially for stir-fried dishes. Most people prefer groundnut oil, but you can substitute other oils if you prefer.
• The Chinese generally use a large cleaver for all their chopping, slicing and cutting, but a large sharp knife can be used.

  You may have favourite kitchen gadgets which you like to use to help speed up food preparation.

• A wok is excellent for Chinese cooking as it enables food to be cooked quickly at a high temperature. It can also be used for steaming and braising. However, you can use any utensils which you find convenient.

Marinated Abalone Serves 4 450 g/1 lb canned abalone 45 ml/3 tbsp soy sauce 30 ml/2 tbsp wine vinegar 5 ml/1 tsp sugar few drops of sesame oil Drain the abalone and slice it thinly or cut it into strips. Mix together the remaining ingredients, pour over the abalone and toss well. Cover and refrigerate for 1 hour. Braised Bamboo Shoots Serves 4 60 ml/4 tbsp groundnut (peanut) oil 225 g/8 oz bamboo shoots, cut into strips 60 ml/4 tbsp chicken stock 15 ml/1 tbsp soy sauce 5 ml/1 tsp sugar 5 ml/1 tsp rice wine or dry sherry Heat the oil and stir-fry the bamboo shoots for 3 minutes. Mix the stock, soy sauce, sugar and wine or sherry and add it to the pan. Cover and simmer for 20 minutes.

Leave to cool and chill before serving. Chicken with Cucumber Serves 4 1 cucumber, peeled and seeded 225 g/8 oz cooked chicken, torn into shreds 5 ml/1 tsp mustard powder 2.5 ml/ tsp salt 30 ml/2 tbsp wine vinegar Cut the cucumber into strips and arrange on a flat serving plate. Arrange the chicken on top. Mix together the mustard, salt and wine vinegar and spoon over the chicken just before serving. Chicken Sesame Serves 4 350 g/12 oz cooked chicken 120 ml/4 fl oz/ cup water 5 ml/1 tsp mustard powder 15 ml/1 tbsp sesame seeds 2.5 ml/ tsp salt pinch of sugar 45 ml/3 tbsp chopped fresh coriander 5 spring onions (scallions), chopped head lettuce, shredded Tear the chicken into fine shreds. Mix just enough water into the mustard to make a smooth paste and stir it into the chicken.

Toast the sesame seeds in a dry pan until lightly golden then add them to the chicken and sprinkle with salt and sugar. Add half the parsley and the spring onions and toss together thoroughly. Arrange the lettuce on a serving plate, top with the chicken mixture and garnish with the remaining parsley. Lychees with Ginger Serves 4 1 large watermelon, halved and seeded 450 g/1 lb canned lychees, drained 5 cm/2 in stem ginger, sliced few mint leaves Fill the melon halves with lychees and ginger, decorate with mint leaves. Chill before serving. Red-Cooked Chicken Wings Serves 4 8 chicken wings 2 spring onions (scallions), chopped 75 ml/5 tbsp soy sauce 120 ml/4 fl oz/ cup water 30 ml/2 tbsp brown sugar Cut off and discard the bony tips of the chicken wings and cut them in half.

Place in a pan with the remaining ingredients, bring to the boil, cover and simmer for 30 minutes. Remove the lid and continue to simmer for a further 15 minutes, basting frequently. Leave to cool then chill before serving. Crab Meat with Cucumber Serves 4 100 g/4 oz crab meat, flaked 2 cucumbers, peeled and shredded 1 slice ginger root, minced 15 ml/1 tbsp soy sauce 30 ml/2 tbsp wine vinegar 5 ml/1 tsp sugar few drops of sesame oil Place the crab meat and cucumbers in a bowl. Mix together the remaining ingredients, pour over the crab meat mixture and toss together well. Cover and refrigerate for 30 minutes before serving.

Marinated Mushrooms Serves 4 225 g/8 oz button mushrooms 30 ml/2 tbsp soy sauce 15 ml/1 tbsp rice wine or dry sherry pinch of salt few drops of tabasco sauce few drops of sesame oil Blanch the mushrooms in boiling water for 2 minutes then drain and pat dry. Place in a bowl and pour over the remaining ingredients. Toss together well and chill before serving. Marinated Garlic Mushrooms Serves 4 225 g/8 oz button mushrooms 3 cloves garlic, crushed 30 ml/2 tbsp soy sauce 30 ml/2 tbsp rice wine or dry sherry 15 ml/1 tbsp sesame oil pinch of salt Place the mushrooms and garlic in a colander, pour over boiling water and leave to stand for 3 minutes. Drain and pat dry thoroughly. Mix together the remaining ingredients, pour the marinade over the mushrooms and leave to marinate for 1 hour.