Chinese Hot Hot Chicken By Dinah Shore 1978 Recipes

DINAH SHORE'S MOTHER'S SOUTHERN BELLE CHICKEN SALAD

Steps:

• Marinate the cooked,cubed chicken breasts in the French dressing in the refrigerator for 3 to 4 hours, then drain and discard the French dressing.
• Combine the cubed chicken, celery, bell peppers, grated onion, chopped boiled eggs, salt and pepper in a large salad serving bowl.
• Stir gently, but mix well.
• In another bowl combine the mayonnaise, whipped cream, pecans, Tabasco sauce, Worcestershire sauce and drained capers, mixing well.
• Add the dressing to the salad and stir gently to mix well.
• Serve as soon as thoroughly chilled--usually about 20 min.
• If you want to make this ahead of time, don't add the dressing as the whipped cream will tend to go flat.
• Mix the dressing up and add just before serving.

HOT AND SPICY CHAIRMAN'S CHICKEN

Steps:

• Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.
• Mix together ingredients for cooking sauce in a small bowl and set aside.
• Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.
• Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.
• Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.
• Add the chicken back to the wok and stir all together.
• Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.
• Serve with hot steamed rice.
• Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.

GREEK CHICKEN (OR LAMB)

Steps:

• Wipe chicken dry and sprinkle with salt& pepper.
• Melt butter in a dutch oven and brown the chicken pieces on all sides; remove and set aside.
• To the same pot, add onions and garlic and saute until onions are soft; add tomatoes, tomato sauce, sugar and cinnamon, then stir in sherry.
• Return the chicken to the dutch oven and correct seasonings with the salt& pepper.
• Simmer for 25 minutes, adding hot water as needed, until chicken is tender (you do want this saucy as you will need a cup of sauce for the rice, plus extra to pour over the finished dish).
• (If you are using lamb, depending on the cut, cook longer as needed until the lamb is tender).
• Remove from the heat.
• In another pot, combine the chicken broth with 1 cup water and 1 cup tomato sauce in which the chicken was cooked; bring to a boil, add the rice, salt lightly, and stir.
• Cover, lower the heat, and simmer for 20 minutes (do not uncover during cooking).
• Remove the rice from the heat, stir gently with a fork and cover, and let stand a few more minutes.
• While the rice is standing, if you wish, reheat the chicken.
• To serve, pack the cooked rice into demitasse cups or teacups and unmold with the chicken on warmed plates.
• Pour more sauce over the chicken and rice.
• If needed, arrange any remaining chicken and rice on a platter and pour more sauce over all.
• NOTES: I've used shoulder lamb chops, lamb stew, and shanks, but my favorite was to sometimes get a thick slice (about 1 1/2") from the leg or shoulder from a butcher; it made almost a potted lamb roast that way and was delicious sliced up and served in the same manner as the chicken.

CHINESE STYLE GINGER SHRIMP BY DINAH SHORE 1978

Steps:

• Halve the clean deveined shrimp lengthwise.
• Combine the cornstarch and salt in a small bowl, and sprinkle evenly tossing shrimp.
• Add oil to wok and heat to 375 degrees F. Deep fry shrimp for one minutes, and then remove to paper towels to drain.
• Pour off all the oil into a stainless pot, to cool for further use.
• Add 2 tablespoons of the peanut oil back into wok, add both the cooking onion and the green onions, and ginger,and stir fry for one minute over medium high heat.
• Increase heat to high now and add the ketchup, stock and sugar, bring to a boil, stirring all the time.
• Add now the cooked shrimp, chili paste and sherry, stir fry briskly for about thirty seconds only.
• Serve.

TENNESSEE LASAGNA BY DINAH SHORE

Steps:

• Prepare macaroni as directed on package.
• For Sauce:.
• Brown onion and garlic in oil; add celery and green pepper. Cook until softened. Remove from pan.
• Add ground beef to pan and brown well. Add salt, pepper, chili powder, cumin, Worcestershire sauce, pinch oregano, mushrooms, and then onion mixture. Sprinkle with red pepper flakes.
• Add tomatoes and tomato sauce.
• Simmer low for 1 hour, or until sauce blends.
• In a large casserole dish, assemble by putting a layer of cooked macaroni; dot with butter, add 1/2 of cheese cubes, and then layer of sauce. Sprinkle with red pepper flakes.
• Then add another layer of macaroni, butter and cheese cubes.
• Finish with a layer of sauce;top with Parmesan cheese.
• Bake in 350°F oven for 30 minutes or until cheese is melted inside and dish is thoroughly heated.
• This can be prepared ahead.

CHINESE HOT HOT CHICKEN BY DINAH SHORE 1978

Steps:

• Sauce;.
• Combine all the first eight ingredients from the stock to sesame seed oil. Blend and mix all well. Set aside.
• Heat the two cups peanut oil in the wok to 375 degrees F.
• Combine the egg white, cornstarch, and salt well together, add the pieces of chicken and coat evenly. Deep fry in two or three batches until light golden and almost fully cooked. Remove from the wok with slotted strainer to paper towels to drain.
• Add the dry roasted peanuts to oil and stir until a golden brown. Remove with slotted spoon to paper towels.
• Drain all oil now into a stainless pot to cool and use for another use.
• Place two tablespoons oil back into wok, add the dried chili peppers and stir until dark red, but watch so they do not burn.
• Add in the green sliced onion, garlic, and stir fry for 30 seconds.
• Return chicken to pan and cook now one minute over high heat. Add the sauce and stir until glazed and heated thru.
• Quickly toss in peanuts.
• Serve over steamed rice.