Chin Tsai Pan Kan Szu Recipes

SPICY TAN TAN SOUP (TANTANMEN OR DAN DAN NOODLES)

Steps:

• Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
• Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
• Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

CH'ING TS'AI MA KU T'ANG MUSHROOM AND CABBAGE SOUP

Steps:

• Heat a cook and serve pot until hot. Add oil and mushrooms and stir fry until mushrooms begin to soften then add the bok choy and stir fry for 2 more minutes
• Add water and bring to boil. Cook uncovered for 2 to 3 minutes or until bok choy is soft.
• Season and serve.
• Note: Mustard greens, watercress, lettuce may be used instead of bok choy. add 10 to 12 pieces of wheat gluten for a more stubstantial meal and perhaps 2 ounces cellophane soaked noodles.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

WARR-SHU-GAI ALMOND BONELESS CHICKEN

Steps:

• Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
• Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
• Bring the mixture to a boil, stirring constantly.
• Let boil 1 minute. Keep warm.
• Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
• Coat each piece of chicken with batter.
• Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
• Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
• Drain on pa per towels.
• Cut chicken diagonally into strips.
• Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
• Spoon sauce over chicken and serve immediately.
• Makes four to six servings.
• It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp.

WU HSIANG TOU FU KAN

Steps:

• The tofu called for is six 3 X 3 X 1/3 inch squares.
• Do not make this in very hot weather. It sours.
• Press the bean curd to remove excess water. Do this by wrapping in cheese cloth and placing on a slanted board. Place very heavy plates or other flat surface on top. Place weights on top of that. The water will drain out slowly. Allow to sit overnight or at least 8 hours in a cool place. The time is recommended by Lin.
• To cook:.
• Bring water to boil. in small saucepan. Add remaining marinade ingredients. Simmer 5 minutes. Let sauce cool then add pressed bean curd [cover it completely] Simmer 10 minutes on low heat. Do NOT LET BOIL. Remove and let curd soak over night. Drain cut into pieces and serve or use in other dishes such as Ch'in Ts'ai Pan Kan Szu.
• If desired keep covered and refrigerated for up to 2 weeks in Marinade.