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.

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.