Martin Y Recipes — CIIS Public Programs Podcast

GINSENG CHICKEN SOUP WITH GINGKO NUTS

1 spring chicken or 1 chicken leg

1 ounce dried ginseng

1 piece fresh ginger

4 oz fresh mountain yam, peeled and sliced

6 – 8 gingko nuts

½ teaspoon goji berries

3 cups water

Place chicken in a pot of hot water; water blanch for 2 minutes. Remove and set aside.

Place chicken, ginseng, ginger, mountain yam, gingko nuts, goji berries and water in a heat proof bowl that fits a steamer. Cover and steam for 1 hour over medium-high heat.

Makes 4 servings

6 dried black mushrooms

Sauce

¼ cup vegetable broth

1 tablespoon soy sauce

2 tablespoons vegetarian oyster-flavored sauce

2 teaspoons fermented bean curd

½ teaspoon sugar

2 tablespoons cooking oil

2 teaspoons minced garlic

2 teaspoons minced ginger

1 small carrot, peeled and thinly sliced

6 fresh shiitake mushrooms, thinly sliced

½ rib celery, thinly sliced

1 small yellow squash, thinly sliced

1 ounce fresh cloud ears, trimmed

½ red bell pepper, seeded and cut into squares

1 piece pressed bean curd, cut in half horizontally and cut into squares

1 green onion, cut into 2-inch pieces

½ teaspoon cornstarch dissolved in 1 teaspoon water

Soak dried mushrooms in warm water to cover until softened, about 30 minutes; drain. Trim and discard stems. Cut caps into quarters. Combine sauce ingredients in a bowl; set aside.

Place a wok or stir-fry pan over high heat until hot. Add, oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Add remaining ingredients, except sauce and cornstarch solution; stir-fry for 2 minutes. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

For Display only

POACHED HALIBUT OVER SOBA NOODLES
Makes 4 servings

12 ounces dried soba noodles

Broth

4 cups water

¼ cup Chinese rice wine or dry sherry

¼ cup soy sauce

3 tablespoons dried tea leaves

4 slices fresh ginger, lightly crushed

2 green onions, cut in half and lightly crushed

½ lime, sliced

2 teaspoons sugar

1/8 teaspoon white pepper

1 pound halibut fillet, cut into 4 equal pieces

2 tablespoons cornstarch, dissolved in ¼ cup water

2 green onions, chopped

Bring a large pot filled with water to a boil over high heat. Add noodles and cook according to package directions. Drain, rinse with cold water and drain again. Set aside.

To make broth, combine all ingredients in a deep frying pan with a lid and bring to a boil over high heat. Slide fish into broth, reduce heat to medium and simmer, uncovered until fish turns opaque and just begins to flake, 6 to 8 minutes. Remove fish to a plate. Cover with foil to keep warm.

Strain broth and discard solids. Return broth to the pan and bring to a boil over high heat. Add cornstarch solution and cook, stirring, until sauce boils and thickens slightly , about 1 minute. Reduce heat to medium, add noodles and toss to coat evenly.

Lift out noodles and divide amount 4 shallow bowls. Top each bowl with a piece of fish. Pour any remaining sauce over top. Garnish with chopped green onions and serve.

For Display Only

STEAMED CHICKEN WITH GARLIC SAUCE

Makes 4 to 6 servings

1 whole chicken fryer, about 3 – 3-1/2 pounds

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon salt

1 green onion

1 thin slice fresh ginger

Sauce

2. tablespoons cooking oil

2 tablespoons minced garlic

1 teaspoon minced ginger

1 green onion, thinly sliced

¼ cup soy sauce

1 tablespoon chili paste or ½ teaspoon crushed red pepper

½ teaspoon sesame oil

Cilantro sprigs for garnish

Lightly rub chicken inside and out with wine and salt. Place green onion and ginger slice in body cavity.

Place steaming rack in a wok. Pour water to just below level of rack and bring to a boil. Place chicken, breast side up, on a heatproof dish and set dish on rack. Cover and steam, adding additional water if necessary, for 45 minutes or until meat near thigh bone is no longer pink when pierced. Carefully lift chicken from steamer and let cool to room temperature.

To make sauce, place a small saucepan over high heat until hot. Add cooking oil, swirling to coat sides. Add garlic, ginger and green onion; cook, stirring, until fragrant, about 5 seconds. Remove from heat and add soy sauce, chili paste and sesame oil.

To serve, cut chicken into serving-size pieces and arrange on a serving platter. Pour sauce over chicken. Garnish with cilantro sprigs.