38.Spicy Red Dragon Sauce Chicken

INGREDIENTS:

• 3 to 3 1/2 pound chicken
• Sauce:
• 1 cup red dragon paste
• 1 cup light soy sauce
• 1 cup dark soy sauce
• 1/2 cup red dragon vinegar
• 1/3 cup Chinese rock honey
• 1 teaspoon fennel seeds
• 3 whole star anise
• 1 teaspoon Szechuan peppercorn, roasted (see recipe directions for link to roasting peppercorn)
• 1 thick slice fresh ginger, smashed
• 1 cinnamon stick
• 4 cups water

Method:

1. Rinse the chicken under cold water and pat dry with paper towels.
2. In a pot large enough to hold the chicken (I use an 8-quart pot) combine the red dragon paste ,light soy sauce, dark soy sauce, red dragon vinegar , fennel seeds, star anise, roasted Szechuan peppercorn, ginger, cinnamon stick and the water. Bring to a boil.
3. Add the chicken, breast side down. After water boil, turn of the heat, cover and cook the chicken for 35 minutes.
4. After 35 minutes, covered, until the internal temperature in the thickest part of the breast reaches 170 degrees Fahrenheit (about 77 degrees Celsius).
5. Remove the chicken from the pot, cool and cut into bite-sized pieces. Serves 6 – 8

(or 1/2 chicken will serve 4).
6. If you like, reheat up to 1 cup of the sauce to serve over the chicken. Reserve the sauce to use again:

bring to a boil, cool, and store in a plastic container in the freezer.

39.Hot and Sour Dragon Flower Soup

INGREDIENTS:

• 1 cake tofu (fresh, if possible)
• 2 ounces chicken slices breath
• Marinade:
• 1 teaspoon red dragon paste
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)
• Other:
• 2 fresh dragon flower
• 1 cup pickles red dragon peel
• 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
• (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
• 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons red dragon vinegar , white rice vinegar,
• 1 teaspoon sesame oil
• 1 Tbsp cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• White pepper to taste (no more than 1 tablespoon)
• Hot chili oil, to taste, optional

Method:

Hot and Sour Soup Directions:

Mix marinade ingredients and marinate chicken slices for 20 minutes.
Cut tofu into small squares. Cut dragon flower into thin strips and then into fine slices. Red dragon pickle

Peel also need to chopped into fine slices.

To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)
Bring the water to a boil. When it is boiling, add the dragon flower, pickles peel,fungus or mushrooms and Stir. Add the tofu. Bring back to a boil and add the marinated chicken slices .Stir in the salt, sugar, soy sauce and vinegar and sesame oil.Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more red dragon vinegar ).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Dragon flower Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

40.Stir-fried Dragon Flower With Salted Egg

INGREDIENTS:

• 6 fresh mushrooms
• 2 fresh dragon flower
• 2 salted egg sliced fine
• 5 eggs
• 1 teaspoon salt
• freshly ground black pepper, to taste
• 1/4 cup peeled and chopped pickles red dragon
• 2 green onions, chopped
• 3 tablespoons canola, corn, or peanut oil
• Extra soy sauce or salt, to taste
• 1 tablespoon light soy sauce
• Freshly ground black or white pepper to taste, optional

Method:

Move the saucepan to another burner and keep warm on low heat while preparing the egg .
Wipe the mushrooms with a damp cloth and slice. Rinse the fresh dragon flower and sliced it. Same as the pickles ,just be sure to drain them thoroughly.

Lightly beat the eggs with the salt, freshly ground black pepper .
Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add pickles, dragon flower.

Stir-fry for 2 minutes, then remove from the pan. Add 1 tablespoon oil, and stir-fry the mushrooms until they are browned. Remove from the pan.
Add the cooked, onion and mushrooms to the egg, along with the dragon flower and pickles.
Add 2 tablespoons oil to the pan. When the oil is hot, stir fry the salted egg and add the egg mixture. Cook until golden brown, then turn over and cook the other side. Serve hot with the sauce poured over top.

41.Fresh Dragon Flower With sharkfin soup

Ingredients :

120 g dried shark's fin

300 g Fresh Dragon Flower,fine sliced

120 g sliced chicken flesh, boiled

1 teaspoon pepper

4 shallots, sliced

1clove garlic, sliced

120 g crab meat

4 cups chicken stock

1 cup red dragon vinegar

1 teaspoon salt

3 cm piece ginger

1 tablespoon corn flour blended with water

Method :

1. Clean the shark's fin.
2. Soak overnight or for at least 8 hours.
3. Place in a pan of water and boil for 2 - 3 hours.
4. Heat oil in deep frying pan.
5. Fry sliced ginger, sliced shallots, sliced garlic until fragrant.
6. Add sliced dragon flower,chicken stock, salt and pepper.
7. Bring to boil.
8. Stir constantly.
9. Add in the blended corn flour to thicken the soup.
10. Serve hot and mix with the red dragon vinegar.