Ready in 1 hour 20 minutes

12 chicken wings, tips removed, cut in half

1/2 cup hoisin sauce

2 tablespoons duck sauce (containing apricots and peaches)

2 tablespoons soy sauce

2 teaspoons chili paste or 1/4 teaspoon crushed red pepper flakes

1 garlic clove, minced  

·  Heat oven to 375 º F. Line l5xlOxl-inch baking pan with foil. Arrange chicken wings in pan. In small bowl, combine remaining ingredients; mix well.  Brush or spoon onto chicken wings.

·   Bake at 375 º F. for 30 minutes. Turn wings over; brush with sauce. Bake an additional 30 minutes or until chicken is no longer pink.

EGG ROLLS

1 teaspoon cornstarch

4 teaspoons soy sauce

½ teaspoon sesame oil

1 tablespoon oil

4 cups purchased coleslaw blend 1 cup fresh bean sprouts

2 tablespoons sliced green onions

½ teaspoon grated gingerroot

½  cup shredded cooked chicken

Oil for frying

8 egg roll skins (from 1-lb. pkg.)

·    In small bowl, combine cornstarch, soy sauce and sesame oil; set aside.

·    Heat 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Add coleslaw blend, bean sprouts, onions and gingerroot; cook and stir 3 to 4 minutes or until tender. Add chicken and cornstarch mixture; cook and stir until mixture is thoroughly coated, 1 to 2 minutes. Remove from skillet; cool to room temperature.

·    In deep fryer, heavy saucepan or wok, heat 3 to 4 inches of oil to 375°F.

·    Meanwhile, place 1 egg roll skin on working surface with 1 corner facing you. Place ¼ cup coleslaw mixture slightly below center of egg roll skin. (Cover remaining skins with damp paper towel to prevent drying out.) Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Wet the remaining corner with water; gently roll the egg roll toward remaining corner and press to seal. Repeat with remaining egg roll skins and coleslaw mixture. (Cover filled egg rolls with damp paper towel to prevent drying out.)

·    Fry egg rolls in hot oil (375°F.), a few at a time, for 4 to 6 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with a variety of dipping sauces.

SHRIMP BALLS

Oil for frying

1 lb. uncooked fresh or frozen shrimp, shelled, deveined

1 (8-oz.) can sliced water chestnuts, drained

4 teaspoons cornstarch

2 tablespoons chopped green onions

1 tablespoon dry sherry

3/4 teaspoon grated gingerroot

1/2 teaspoon salt

1 egg, beaten

·    In deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375 ºF.

·    Meanwhile, in food processor bowl with metal blade, combine shrimp, water chestnuts, cornstarch, onions, sherry, gingerroot and salt; process until finely chopped. Add egg; process until combined.

·    Drop shrimp mixture by teaspoonfuls into hot oil (375 ºF.). Fry 3 to 4 minutes or until shrimp turn pink and balls are deep golden brown. Drain on paper towels. Serve immediately with a variety of dipping sauces.

24 appetizers.

SHRIMP TOAST

Ready in 30 minutes

 1 (4 ¼-oz.) can broken shrimp, drained

¼ cup finely chopped celery

3 tablespoons finely chopped carrot

1 tablespoon chopped green onions

2 tablespoons duck sauce (containing apricots and peaches)

1/2 teaspoon grated gingerroot

15 (¼-Inch-thick) slices baguette-style French bread

· In small bowl, combine all ingredients except bread slices; mix well. Spread 1 tablespoon shrimp mixture on each slice of bread. Place on ungreased cookie sheet.

· Broil 4 to 6 inches from heat for 1 to 2 minutes or until appetizers are hot and edges of  bread are toasted.

SPARE RIBS

Ready in 4 hours 30 minutes

1/3 cup soy sauce

1/3 cup plum jelly

2 tablespoons water

2 tablespoons dry sherry

2 garlic cloves, minced

1 teaspoon five-spice powder

2 lb. pork spareribs, cut into 1½-inch pieces

·    In small saucepan, combine all ingredients except spareribs. Cook over low heat, stirring until jelly is melted; cool.

·    Trim any excess fat from spareribs; place spareribs in resealable plastic bag. Pour marinade into bag. Squeeze out air; seal. Marinate 2 to 3 hours in refrigerator, turning bag several times.

·    Heat oven to 450ºF. Line shallow baking pan with foil. Remove spareribs from plastic bag; reserve marinade. Place spareribs, meaty side down, in foil-lined pan; cover. Bake at 450ºF. for 30 minutes.

·    Reduce oven temperature to 350ºF. Remove pan from oven. Uncover; drain liquid from spareribs. Turn meaty side up. Brush spareribs with reserved marinade. Bake uncovered at 350ºF. for 30 minutes. Drain liquid if necessary.

Brush again with marinade. Bake an additional 10 to 15 minutes or until tender and no longer pink.

Wonton Puffs

Ready in 40 minutes

Oil for frying

14 wonton skins

½ cup chive and onion cream cheese (from 8-oz. container)

· In deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375 ºF. Meanwhile, place 1 wonton skin on working surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Lightly brush edges of wonton skin with water. Place 2 teaspoons cream cheese just below center of wonton skin. Fold corner farthest from you down over filling to form a triangle; press edges to seal well. Bring 2 outer points of triangle together; press to seal well, using small amount of water if necessary. Repeat with remaining wonton skins and cream cheese. Cover filled wontons with plastic wrap; set aside.

· Fry wontons in hot oil (375 ºF.), a few at a time, for 1 to 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with a variety of dipping sauces.

Chinese Ingredients   Appetizers   Beef   Chicken   Pork   Seafood   Vegetables   Soups   What's new