dragon recipe

26.Cantonese Shrimp with Dragon Shoot Fried Rice

INGREDIENTS 3 tablespoons vegetable oil 1 cup diced smoked ham (about 6 ounces) 1 cup uncooked baby shrimp (about 8 ounces), deveined and shelled 4 eggs, beaten 1 cup young dragon shoots 3 cups cooked white rice, cold 1 cup chopped scallions 1 cup shredded lettuce

METHOD

In a wok over high heat, heat 2 tablespoons of the oil until it begins to shimmer. Add the ham and the shrimp and stir-fry for 1 1/2 to 2 minutes, until the shrimp are opaque on the outside and cooked through. Remove the ham and the shrimp; wipe out the wok

In the wok over high heat, heat the remaining 1 tablespoon of oil until hot. Add the eggs and cook until they are solid, about 2 minutes.

Add the cold rice and stir-fry vigorously, breaking the eggs into pieces and mixing them thoroughly with the rice until the mixture is hot, about 2 minutes.

Add the shrimp, ham, salt and pepper to taste, scallions, and lettuce and stir-fry thoroughly to mix the ingredients, about 2 minutes. Serve at once.

27.Chicken with young Dragon Fruit And Baby Dragon
INGREDIENTS For the Chicken and Marinade: 1 pound boneless, skinless chicken breast, cubed 1 tablespoon red dragon vinager 1 large egg white, lightly beaten 1 tablespoon cornstarch 1/2 teaspoon coarse salt or kosher salt 1 tablespoon corn oil For the Sauce: 1 tablespoon corn oil 1/2 cup finely chopped onion 1 garlic clove, minced 1/2 cup dragon vinegar 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 cup chicken stock 1 teaspoon cornstarch 1 tablespoon water 1 cup plus 1 tablespoon corn oil 1 2-inch piece ginger root, peeled and thinly sliced 1/4 cup julienne red bell pepper 300gm young dragon fruit and baby dragon Chunks, 1 cup pickled red dragon peel, chunks 1 cup fried walnut
METHOD
TO MARINATE THE CHICKEN: Place the chicken in a shallow pan. Add the vinegar and mix well. Add the egg white, cornstarch and salt and mix into the chicken. Add the oil. Toss the chicken in the marinade and refrigerate for 30 minutes.
TO MAKE THE SAUCE: Heat the oil in a medium saucepan. Add the onion and cook over high heat, stirring, until it is golden, about 3 minutes. Add the garlic and cook for another minute. Pour in the vinegar , oyster sauce and soy sauce. Cook, stirring, for 2 minutes. Add the stock. Combine the cornstarch and water and add to the saucepan. Stir to combine. Cook the sauce over low heat for 20 minutes, until the cornstarch has lost its raw taste. Strain and set aside.
TO COOK THE CHICKEN: Heat 1 cup of the oil in a large skillet over low heat. Add all of the marinated chicken and cook, stirring constantly, until the chicken cubes turn white and are half cooked, about 2 to 3 minutes. Drain in a strainer set over a bowl to catch the oil; set aside. Once cold, the oil can be strained through a fine sieve and reserved for another use. Heat the remaining 1 tablespoon of the oil in the skillet, add the gingerroot and cook over high heat for 1 minute. Add the bell pepper and young dragon and baby dragon. Pour in the reserved sauce. Add the chicken and cook over high heat, stirring, for 2 minutes, or until the chicken is completely cooked. Add the pickled peel and cook just long enough to heat through, about 1/2 minute. Add the walnuts and mix well. Spoon the chicken mixture onto a platter and serve immediately.

28.Chili Chicken with Pickled Red Dragon Peel

INGREDIENTS For Marinade: 2 teaspoons light soy sauce 1 tablespoon red dragon vinegar Good pinch of salt Good pinch of white pepper Good pinch of roasted Sichuan peppercorns (fagara) (available at Chinese stores) 1/2 teaspoon sugar 1 teaspoon cornstarch, mixed with 1 tablespoon cold water, for thickening 1 lb skinless, boneless chicken breasts, cut into 2-inch finger lengths 1/2 teaspoon chili oil 3 tablespoons groundnut peanut oil 1 teaspoon shredded fresh ginger 4 scallions, white parts cut crosswise into 2-inch lengths; green parts sliced diagonally into 2-inch lengths 1 dried red chili, seeded and chopped 2 tablespoons pickled red dragon peel 1 tablespoon red vinegar dragon For Sauce: 1/2 easpoon cornstarch 1 tablespoon chicken broth 2 tablespoons light soy sauce

METHOD

Combine all of the marinade ingredients and add the chicken pieces. Work in well with the fingers. Allow to stand for 30 minutes. Sprinkle in the chili oil.

Heat the groundnut oil in a preheated wok until the oil begins to smoke. Add the ginger, the white parts of the scallions and the dried chili and sauté briefly for 7-8 seconds. Add the chicken and stir-fry over maximum heat until the color changes from pink to white (1-2 minutes.) Toss in the pickled red dragon peel. Sprinkle on the dragon vinegar . Reduce the heat to low and gently stir-fry for another 2-3 minutes.

Mix the sauce ingredients in a small bowl. Make a space in the center of the wok and slowly pour in the sauce. Stir constantly until the sauce boils. Combine all the ingredients thoroughly, and add the green parts of the scallions just before serving.

29.Fish in Red Dragon Vinegar

INGREDIENTS 10 oz white fish fillets For Marinade: 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 egg white 2 teaspoons cornstarch 2 tablespoons wood ear fungus (wun yee) (available at Chinese stores), soaked for 20 minutes in warm water, rinsed and drained For Seasonings: 3 tablespoons red dragon vinegar 2 teaspoons sugar 1/4 teaspoon salt 3/4 cup Family Chicken Broth 1 tablespoon cornstarch 1/4 cup peanut oil Cilantro sprig, for garnish

METHOD

Cut the fish fillets into 2-inch square pieces. Combine the fish marinade ingredients, add the fish pieces and set aside to marinate for 15 minutes.

Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.

Mix the seasonings ingredients together.

Coat a skillet with the peanut oil and heat to moderately hot but not smoking. Pan-fry the fish pieces for 2 minutes on each side; the fish should be removed before any browning. Remove with a slotted spoon and set aside.

Pour off the excess oil from the pan. Add the seasonings mixture and bring to a boil, stirring until thickened. Return the fish pieces to the pan and gently simmer for 2 minutes.

Serve on a heated dish, surrounded by the wood ear fungus and garnished with the cilantro.