China Moon Double Chicken Stock Recipes

Steps:

• Lightly grease a large skillet and cook chicken until no longer pink; remove and reserve.
• In a food processor, add onion to puree, then add cheese to puree. Add chicken and puree a final time.
• In a large bowl, add flour and make a well in the center. Add eggs and mix well; add water and adjust with flour and water as needed. Dough should be elastic, but not sticky.
• In a small bowl, beat 1 egg and add one tablespoon of water. On a floured surface, roll out dough until it is 1/4 inch thick or almost paper thin. Cut out 2 inch circles and brush with egg and water mixture. Place 1 teaspoon of stuffing in the middle of the circle and fold over. Seal the half moon by crimping the edge.
• Bring a large pot of lightly salted water to a boil. Add half moons and cook for 2 to 3 minutes or until al dente; drain and serve.

Steps:

• Rinse chicken bones under cold running water.
• Place rinsed chicken bones in a heavy 8-quart stock pot.
• Add the cold water and set pot over high heat.
• Bring to a near boil.
• Reduce heat and simmer for 10 minutes or until there is a thick foam on the surface.
• Skim off and discard the foam.
• Add remaining ingredients and simmer (very low simmer) for 3-4 hours or until the liquids are reduced by about half.
• DO NOT BOIL.
• Strain finished stock through several layers of cheesecloth.
• Refrigerate overnight and skim off the congealed fat.
• This makes about about 12 cups.
• The second day use this stock (warning: do not substitute canned) in place of 12 cups of water to repeat the entire stock making process.

Steps:

• Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
• Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
• Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
• Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
• Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
• Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

Steps:

• Cover ginger with boiling water. Let stand 2 minutes, then drain in colander. Put the ginger in a large, clean glass jar or plastic container.
• Combine the remaining ingredients in a non-reactive pot. Stir over medium heat until the sugar and salt dissolve. Pour over ginger.
• Let cool completely, then cover and chill in refrigerator for at least 24 hours before using. Enjoy!
• The thin slices of ginger make a good addition to plates of grilled meat, fish, or poultry. Minced or julienned, they are good added to sauces and marinades. The juice can be used in hot and cold sauces, spring roll dips, and salad dressings. You will get 3/4 cup ginger and about 2 cups juice.

Steps:

• Combine sesame seeds, ginger, sugar and soy sauce.
• Grill chicken over medium coals, or broil 6 inches from heat source, until cooked through, about 4 minutes per side. Baste with soy mixture frequently.
• Garnish with green onions and serve over rice.