Chinese Hot Hot Chicken By Dinah Shore 1978 Recipes

DINAH SHORE'S MOTHER'S SOUTHERN BELLE CHICKEN SALAD

Steps:

• Marinate the cooked,cubed chicken breasts in the French dressing in the refrigerator for 3 to 4 hours, then drain and discard the French dressing.
• Combine the cubed chicken, celery, bell peppers, grated onion, chopped boiled eggs, salt and pepper in a large salad serving bowl.
• Stir gently, but mix well.
• In another bowl combine the mayonnaise, whipped cream, pecans, Tabasco sauce, Worcestershire sauce and drained capers, mixing well.
• Add the dressing to the salad and stir gently to mix well.
• Serve as soon as thoroughly chilled--usually about 20 min.
• If you want to make this ahead of time, don't add the dressing as the whipped cream will tend to go flat.
• Mix the dressing up and add just before serving.

CHINESE STYLE GINGER SHRIMP BY DINAH SHORE 1978

Steps:

• Halve the clean deveined shrimp lengthwise.
• Combine the cornstarch and salt in a small bowl, and sprinkle evenly tossing shrimp.
• Add oil to wok and heat to 375 degrees F. Deep fry shrimp for one minutes, and then remove to paper towels to drain.
• Pour off all the oil into a stainless pot, to cool for further use.
• Add 2 tablespoons of the peanut oil back into wok, add both the cooking onion and the green onions, and ginger,and stir fry for one minute over medium high heat.
• Increase heat to high now and add the ketchup, stock and sugar, bring to a boil, stirring all the time.
• Add now the cooked shrimp, chili paste and sherry, stir fry briskly for about thirty seconds only.
• Serve.

CHINESE HOT HOT CHICKEN BY DINAH SHORE 1978

Steps:

• Sauce;.
• Combine all the first eight ingredients from the stock to sesame seed oil. Blend and mix all well. Set aside.
• Heat the two cups peanut oil in the wok to 375 degrees F.
• Combine the egg white, cornstarch, and salt well together, add the pieces of chicken and coat evenly. Deep fry in two or three batches until light golden and almost fully cooked. Remove from the wok with slotted strainer to paper towels to drain.
• Add the dry roasted peanuts to oil and stir until a golden brown. Remove with slotted spoon to paper towels.
• Drain all oil now into a stainless pot to cool and use for another use.
• Place two tablespoons oil back into wok, add the dried chili peppers and stir until dark red, but watch so they do not burn.
• Add in the green sliced onion, garlic, and stir fry for 30 seconds.
• Return chicken to pan and cook now one minute over high heat. Add the sauce and stir until glazed and heated thru.
• Quickly toss in peanuts.
• Serve over steamed rice.