CHINESE DISHES, AMERICAN STYLE - most popular chicken dishes in major restaurants

Written by FRED ferrettiankl 1983, this is a digital version of an article in the print archive of the times, before it starts online in 1996.
To keep these articles as they appear initially, the Times will not change, edit, or update them.
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A few years ago, Huang Sanyan, who had just arrived from Hong Kong, opened his Hunan Garden Restaurant on Mott Street in Chinatown. soon, a customer came in and sat down to order Zhou meinin. Mr.
He is also his own chef. he remembers cooking a dish in the restaurant.
Soft noodles made of shredded meat, winter bamboo shoots, bok dishes, fresh chestnuts, snow beans, Chinese black mushrooms, etc. were fried once and the dishes were sent out of the kitchen.
A few minutes later, he was called to the customer's desk. ''What's that?
Ask the customer.
'Chow fried noodles ,'. Wong said.
The man insisted, "This is Luo Min, not Zhou Min," and he began to describe in detail this preparation that was so precious to generations of Americans: vegetables, stir
Fry until soft and sit on a dry mound
Fried noodles and rice with several slices of pork. Mr.
Mr. Huang, who likes to please customers, listened carefully and added American-style food to his menu within a few days.
"I feel like if I don't have it, they will leave if I tell people I won't succeed," he said . ". Mr.
Huang from Shanghai said he had tried to educate
The Chinese food here is very authentic.
But now he has decided, in many cases, "it's better to give them what they want.
He said that the Americans said that lo mein is a Chinese chow mein, and the American chow mein does not exist in China. Mr.
The experience of Wong is not unusual.
In several Chinatown in the country, there may not be a Chinese restaurant, either in the city center or in residential areas, and there is no traditional preparation tailored to the tastes of Americans.
Michael Tong, owner of Midtown smooth Palace and smooth West, said, "Americans like spicy, sweet, crunchy things.
Make sweet, hot, crispy orange and other food adjustments from the kitchen of his restaurant
Sichuan flavored beef is a cold dish without sweet taste, and Sichuan won ton is a special dish. in-
Cantonese Korean wonton and American wedding with hot sweet dip sauce.
Peter Lee, the advertising bag with the East Side Flower Drum restaurant, has worked hard to satisfy current American tastes, serving unpeeled natural brown rice, honey instead of sugar and a particularly low
Sodium soy sauce.
More importantly, he took a soft
Shrimp and crab, a kind of shellfish unique to the United States, and his Hong Kong
Born chef Chi Kit Wong made a seasonal dish with Hunan in his restaurant
Garlic, ginger, scallions, red pepper sauce.
The focus of Americans, he said, is on meat, such as duck sauce and hot mustard, which are rich in flavor. Lee said.
"They like sweet and sour dishes.
Things have never been so beautiful here in China.
"George Ze, the owner of Fortune Garden in the Upper East Side restaurant, also agreed.
One of the most popular dishes on his menu is fast food
Fried prawns called Crystal shrimp.
"In Shanghai, these vegetables are cooked in a little vegetable oil with salt and pepper," he said . ".
"Here we have to put a sweet sauce, sugar and sherry for American taste, and some scallions and parsley to decorate.
In China, he added, the focus is on the type of shrimp: river shrimp, a freshwater shrimp, is available at every banquet because the Chinese know they taste better.
"In the United States, the point is what you use to cover shrimp . "Zee said.
"We found that what Americans want is sweet, heavy taste.
Therefore, his menu also includes something called Hong Kong steak, which is a steak that is seasoned with Worcester, seafood sauce and soy sauce and turned brown after being mixed with tomatoes.
"You won't get these in China," he said . ".
You will also not eat Hunan chicken in China as prepared in David K, another East Side restaurant in Taiwan --born chef Jui-Hsiang Teng.
The chicken marinade is seasoned with hot sweet seafood sauce, sugar and vinegar.
"In Taiwan, the taste will be different," he said . "
In Taiwan, he has never cooked as much as he does here.
"But I can compromise," he went on.
"The taste is different, but maybe the Chinese should try it too.
Maybe they will like it.
"One of the most famous dishes in China is the lemon chicken, but none of the Cantonese will recognize the American version of this classic dish.
In China, chicken nuggets are steamed gently with fresh lemons, a victory for a delicate taste.
Most Chinese restaurants do not work the same way, as chef Guo Hua kung did at the Grand Master Hunan Garden on the Third Avenue.
The American lemon chicken is basically fast-
Fried chicken with a Chinese accent.
The chicken breast is dipped in batter, deep-
Fried with a thickened lemon
They poured the sauce.
Why did chef Kung do this instead of what he did in Shanghai?
Because customers like advertising.
You cook to please your customers.
Irene Yin tested and modified the following recipes for the family kitchenFei Lo.
Pork: 3/4 cup of thin sliced pork (sanyanwang, Hunan Garden)
3 Center meat-cut pork chops)
1/4 cup peanut oil 1 medium onion, 12 snow beans cut into thin slices, 1/4 cups of bean sprouts 3/4 cups of celery cabbage, 3 chopped chestnuts, 1 pork ribs celery sliced, cut 1/8 cups of mushrooms, cut 1/4 cups of bamboo shoots, slice 1/2 teaspoon of sesame oil and 1/2 cups of dried-fried noodles.
Sauce: 1 teaspoon salt 1/4 teaspoon sugar 1/2 cup chicken soup 1/2 teaspoon sesame oil 1 tablespoon dry white wine 1/8 teaspoon white pepper 1 tablespoon corn starch. 1.
Mix all sauces and mix them fully for standby. 2.
Heat the pan at a high temperature of 40 seconds; add peanut oil.
When a wisp of white smoke appears, add a slice of pork and stir until the flesh is lighter. 3.
Add all the vegetables and stir them to the coat for about 1 to 2 minutes.
Add the sauce and continue to stir until the sauce is thick.
Sprinkle sesame oil on vegetables and mix well. 4.
Place the noodles on the platter, cover them with a mixture of vegetables and pork, and serve them.
Yield: 4 portions if part of a few dishes.
Shrimp in Fortune Garden: 10 prawns with shells, shells removed, washed and dried 1 protein, if necessary, taste 1 teaspoon of dry white wine with Salt 1 1/2 teaspoon of corn starch 3 1/2 cup of peanut oil 1 tablespoon of ginger 1 1/2 tablespoon of sweet red pepper Silk 1 tablespoon of onion silk.
Sauce: 4 tablespoons sugar 4 tablespoons white vinegar 5 tablespoons chicken soup 4 tablespoons dry white wine 1/2 teaspoon light soy sauce 1/4 teaspoon salt clip white pepper 1 teaspoon corn starch 1 scallion white part, cut 1 piece of fresh ginger into thin slices, cut into 5 pieces or 6 pieces of coriander as decoration. 1.
Marinate shrimp with chicken protein, salt, pepper, wine and corn starch for 1 to 2 hours. 2.
Mix all sauces and mix them fully for standby. 3.
Heat for about 40 seconds at high temperature; add peanut oil.
Add shrimp and stir when a wisp of white smoke appears
Fry to pink and curl up.
Heat dissipation; drain shrimp. 4.
Put oil from the pan.
Place the pan at high temperature for 40 seconds or until the oil residue heats up.
Add ginger, red pepper, scallions, stir well
Fry for 30 seconds to 1 minute.
Mix well with shrimp. 5.
Add the sauce and stir all the ingredients together until the shrimp is coated with a layer.
Remove, decorate and serve from the pan.
Yield: 4 portions if part of a few dishes.
Uncle Hunan Yuan chicken: 1 3/4-Guo Hua Gong lemon chicken
Catty chicken breast, cut fat and film, wash and dry thoroughly, cut into 4 pieces of 3 1/2 cups of peanut oil and 4 pieces of fresh lemon decoration.
Batter: 1 cup of flour 1 teaspoon baking powder 1/4 cup of corn starch 1 egg 1/4 teaspoon salt 1 teaspoon peanut oil 1 cup of water (
Add 1/2 extra cups if the batter is too thick).
Sauce: 1 cup of water 1/2 cup of lemonade 1 teaspoon of lemon extract 1/2 cup of sugar 5 teaspoon of white vinegar 3 tablespoons of corn starch (
Mix with 5 tablespoons of water)
3 tablespoons peanut oil. Advertisement1.
Mix batter ingredients. 2.
Heat the oil in the pan up to 350 degrees.
Apply the chicken breast thoroughly with batter, then gently put in the oil. Deep-
Fry for 7 minutes until golden brown. 3.
When frying the chicken, put all the sauce except peanut oil into the pot.
Boil and stir until the sauce is thick.
Reduce heat, add oil and stir until smooth. Keep warm. 4.
Remove the chicken breast from the pan, drain it, place it on the serving dish, and pour the sauce on it. Garnish.
Output: 4 copies.
David Lin, Han Yuan, Sichuan, smooth West won: 1/2 kilograms of ground pork, 2 scallions, and 1/2 eggs, hit 1/4 teaspoon salt 3/4 teaspoon sugar 1/2 teaspoon light soy sauce 2 teaspoon oyster oil clip white pepper 1 tablespoon corn starch 1/2 teaspoon sesame oil 1 clove garlic and chop 1 teaspoon ginger, chopped 1 teaspoon of dry white wine from 16 to 20 won-
5 cups of water 1 teaspoon peanut oil 1 teaspoon salt.
Sauce: 1 1/2 teaspoon white vinegar 1 teaspoon sugar clip white pepper 4 teaspoon cooking sherry 4 teaspoon soy sauce 3 teaspoon sesame oil 3 teaspoon chili oil 1/2 teaspoon chopped coriander 1/2 teaspoon shallot and 1/3 teaspoon chopped garlic. 1.
Make the won ton filling: Mix all the ingredients except the last 4 in a large bowl.
Mix in one direction with chopsticks until all ingredients are mixed evenly.
Refrigerate for 4 hours. 2.
Mix all sauces and mix them fully for standby. 3.
Place a tablespoon of fillings on each skin ton skin.
Water Wet 4 sides, fold and seal.
Then wet the two corners of the folding side and pull them together.
Overlap and press together to seal, creating the won ton.
Repeat until all padding is used. 4.
Boil the water.
Add a teaspoon of peanut oil and a teaspoon of salt.
Put the won ton in the water, stir with a wooden spoon and cook for about 5 minutes until it is finished.
Put cold water into the pot to prevent sticking; remove won ton. 5.
Put the won ton on the serving, topped with sauce and served.
Output: 4 copies.
Hunan chicken juice-
David K's The chicken: 2 chicken legs, remove thighs, bones, fat and film, wash thoroughly and cut into small pieces
1 egg, pinch a pinch of white pepper with salt 2 teaspoons of corn starch 3 1/2 cups of peanut oil 2 tablespoons of scallions and cut the white part into 1/8-
8 to 10 small dried peppers in inches.
Sauce: 4 teaspoons of deep soy sauce 1 cloves of garlic, chopped 1 slice of fresh ginger, cut into small pieces 2 teaspoons of seafood sauce 1 teaspoon of sugar 1 teaspoon of white vinegar. 1.
Put soy sauce, garlic, ginger, seafood sauce, sugar and white vinegar in a bowl for standby. 2.
Marinate the chicken nuggets with salt, pepper and a teaspoon of corn starch for 5 minutes. Advertisement3.
Heat for 1 minute at high temperature and add peanut oil.
When a wisp of white smoke appeared, the oil was ready.
Sprinkle the remaining teaspoon of corn starch on the chicken and put it in hot oil. Deep-
Fry for 1 1/2 to 2 minutes until the chicken is crispy. Drain. 4.
Empty pot of oil.
Add scallions and peppers when the remaining oil residue is heated.
Stir for about 40 seconds.
Stir well with chicken. 5.
Add the sauce and mix all the ingredients until the chicken nuggets are completely covered with the sauce for about 3 minutes.
There should be no liquid in the pan.
Remove and serve immediately.
Output: 4 if as part of a big meal. Sauteed Soft-
Shell Crab pool wrapped in yellow, Flower Drum crab: 5-size soft-
Shell Crab 1 chicken protein clip white pepper 1 1/2 tablespoon corn starch plus 3 tablespoons 3 1/2 to 4 cups of peanut oil 3 slices of fresh ginger, cut flat with a meat cutter, cut into 4 cloves of garlic, 1 onion, 1 teaspoon of sweet pepper, 1 teaspoon of sweet pepper, chopped.
Sauce: 1 tablespoon sugar 2 teaspoon soy sauce 1 teaspoon white vinegar 2 teaspoon corn starch 1 1/2 tablespoon dry white wine. 1.
Hairy crabs are generally sold to clean ice towns;
If not, wash them: fold aprons and flaps under the body after cutting with a sharp knife.
Turn the crab over and cut off the face at the point behind the eye.
Fold the back cover with a knife at the back point and remove the sponge material from gills.
Wash with cold water and shoot dry. 2.
Put all the sauces in the bowl for standby. 3.
Wrap the crab in a large bowl with a mixture of beaten eggs, white pepper and 1 1/2 tablespoons of corn starch.
After applying a layer, remove the dust thoroughly with the remaining corn starch until it is almost white. 4.
Heat the pan with high temperature and add peanut oil.
When a wisp of white smoke appears, fry the crab in the oil to crisp.
Remove from oil
Let the Oil Heat again, and put the crab into the oil for the second time, and fry it to be quite crispy.
Remove and drain. 5.
Put oil from the pan.
Re-heat the pan, add ginger, garlic, scallions and peppers when the oil residue is heated, and stir for about 40 seconds.
Mix well with crabs.
Add the sauce and mix all the ingredients until the crab is completely covered.
Serve immediately after the pot.
Output: 2 to 4 portions depending on other dishes.
A version of this article appears on page C00001 of the National edition in April 13, 1983 with the title: Chinese food, American cooking.