5 lbs chicken thighs (chopped in half while still slightly frozen) 1/4 cup black beans 5 garlic cloves, mashed 1 Tbs oil 1/2 tsp salt 2 Tbs cornstarch 1/2 tsp sugar 1 Tbs oyster sauce 1 green onion, finely chopped garnish parsley Rinse black beans. Mash beans and mix with garlic. Heat oil. Add bean mixture and saute for 1 to 2 minutes. Then add chicken and saute. Add salt. Cover partially and cook until done. Mix cornstarch with water. Add cornstarch, sugar and oyster sauce. Cook until gravy thickens. Garnish with green onions and Chinese parsley.
1/2 Tbs garlic, minced 4 cups cooked white rice 8 oz boneless chicken, cut into 1/2 inch cubes 1/2 medium onion, sliced thin 2 green onions, sliced diagonally 6 eggs, lightly beaten 1/2 cup fish cake, sliced 1 cup Shiitake mushrooms, sliced Sauce 1 2/3 cup chicken or bonito stock (dashi) 7 Tbs shoyu 2 Tbs mirin 2 Tbs sugar Combine sauce ingredients in a small saucepan and boil over high heat, stirring constantly, until the sugar is dissolved. Set aside. Drop the chicken cubes into boiling water just until color changes. Transfer immediately to cold water, then drain. TO MAKE ONE SERVING: Place 1/4 of the sauce into a small saucepan. Add 1/4 of the chicken and onion and place over sauce. Cook over high heat. When chicken is done, add green onion. Pour 1/4 of the egg in a circular pattern to cover as much surface area as possible. When the outer edges of the egg begin to set, stir through once. Put 1 cup of the rice into a deep bowl and slide the egg mixture and the sauce over the rice. Repeat with remaining three servings.
Serves 4 as an appetizer 1 lb fresh crab meat (from 2 dungeness crabs) 1 cucumber, thinly sliced 2 green onions, thinly sliced 1 Tbs fresh garlic, peeled & finely chopped 1 red bell pepper, julienne 1 yellow bell pepper, julienne 1 Tbs fresh ginger, peeled & finely chopped 1 cup ogo, chopped 1 lemon, juice from 1/4 cup rice wine vinegar 2 Tbs peanut oil 1 Tbs toasted sesame oil 2 Tbs sugar 3 Tbs sesame seeds, toasted 3 Tbs shoyu 1 tsp garlic chili sauce fresh salad greens Mix together the crab meat, cucumber, onion, garlic, bell peppers and ginger. Set aside. Mix lemon juice, vinegar, peanut oil and toasted sesame seed. Toss the dressing with the crab meat mixture and add remaining ingredients. Chill. Serve with fresh salad greens.
5 lbs lamb Marinade 1 tsp fresh rosemary 6 peppercorns 1/2 tsp fresh thyme 1 Tbs onion, minced 1 tsp garlic powder 1 Tbs celery salt 1/2 cup olive oil 2 Tbs lemon juice Mix the marinade ingredients. Pour marinade over lamb. Refrigerate several hours, turning frequently. Baste with remaining marinade during baking or broiling. Bake at 350 deg F for 11/2 to 2 hours.