Sichuan Dishes
Ham and Chicken rolls
2. Combine spices (Salt, Pepper, Five-Spice Powder, Garlic Powder) sprinkle 1/4 teaspoon evenly over each flattened chicken breast.
3. Tightly roll up each ham piece and place in the center of each chicken piece. Roll the chicken piece around the ham, tucking in the ends of the chicken about it.
4. Combine egg and milk in a shallow dish. Coat each lightly with flour then dip into the egg-milk mixture. Place each piece diagonally into a spring roll wrapper. Roll it up securely folding the ends. Brush the end corner with egg mixture and a pinch to seal.
5. Heat oil in the wok over high heat until it reaches 375 degrees F (190 C). Fry 3 to 4 rolls at a time in the hot oil until golden and the chicken is completely cooked (about 5 minutes). Drain on absorbent paper.
6. Cool slightly. and cut into 1-inch slices serve on a bed of shredded lettuce or bock choy. (the green and gold looks very pretty)
Szechuan Soup
2. Cut pork, ham and pepper into "match-stick" strips. Chop onions finely. Cut water chestnuts into thin slices. Cut bean curd into 1/2 inch (1.5cm) cubes.
3. In a 5 quart (5l) Dutch oven, combine chicken stock, wine, soy sauce and chili sauce. Cook over medium heat until soup boils. Reduce heat and simmer uncovered for 5 min.
4. Blend cornstarch and 4 tablespoons (60ml) water. Slowly add it into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered for 5 min.
5. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon (15ml) water together. Gradually drizzle egg into soup while stirring soup vigorously. Add onions, bean curd and shrimp. Cook for another 1 to 2 min.
Chicken with Mangoes
2. Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them into flour mixture.
3. Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm) pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.
4. Heat vegetable oil in wok over high heat until it reaches 375F (190C). Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes.
5. Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown.
6. Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.
7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.
Sesame Chicken Salad
2. Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour
3. Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.
4. Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.
5. Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.
Shrisp Tomp
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.
4. Cut egg yolk and ham into 1/2 inch (1.5cm) pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon (1 ml) chopped onion on each shrimp.
5. Heat oil in wok over medium-high heat until it reaches 375F (190C). Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.