Red Cooked Chicken; Ginger Beef With Broccoli - Cuisinart WOK-703C Instruction Booklet

*Salted black beans can be found in Asian grocery stores or in the
international food section of a well-stocked grocery store.
**If you purchase the spare ribs from a butcher or grocer with a full service
meat department, ask the butcher if they can be cut crosswise into 2-inch
(5 cm) lengths on the band saw. This is not necessary, but gives you a size rib
more similar to dim sum.
Nutritional information per serving:
Calories 702 (61% from fat) • carb. 25g • pro. 41g • fat 47g • sat. fat 16g
• chol. 156mg • sod. 2440mg • calc. 126mg • fiber 1g

RED COOKED CHICKEN

Makes 6 servings (2 pieces per person)
12 chicken thighs, skinless, bone-in
5 green onions, trimmed [include 2 inches (5 cm) of green]
1 cup (250 ml) water
1
⁄
cup (75 ml) soy sauce, low-sodium
3
1
⁄
cup (50 ml) dry sherry
4
1
⁄
cup (50 ml) brown sugar
4
1
⁄
tablespoon (7 ml) vegetable oil
2
8 slices ginger root, each about the size of a quarter
1 clove garlic, peeled, chopped
3 whole star anise (may substitute 1
seeds)
1 whole cinnamon stick
2 teaspoons (10 ml) cornstarch dissolved in 2 teaspoons (10 ml) water
1 teaspoon (10 ml) sesame oil
Wash and dry chicken thighs. Remove all visible fat with a sharp knife.
Slice three of the green onions into 1
two green onions. Combine the water, soy, sherry, and brown sugar.
Heat the vegetable oil in the Cuisinart
When oil is hot and simmering, add the ginger, garlic and sliced green onions.
Stir-fry for 20 to 30 seconds. Add the liquid mixture, star anise and cinnamon
1 ⁄ teaspoons (7 ml) crushed fennel
2
1 ⁄ -inch (4 cm) lengths. Chop the remaining
2
™ Electric Wok set at 375°F (190°C).
stick; bring to a boil. Add chicken, stir to coat and return to a boil. Reduce the
heat to 200°F (90°C) to simmer; cover loosely. Simmer for 35 to 40 minutes,
turning chicken after about 20 minutes. Remove the chicken to a warm deep
platter or shallow bowl. Cover loosely and keep warm.
Skim any fat from the sauce. Increase heat to 300°F (150°C) and cook sauce,
uncovered, until reduced by half and syrupy, about 15 to 20 minutes. Lower
the heat to 225°F (100°C). Stir the cornstarch mixture, then stir into sauce.
Cook for 1 minute. Add sesame oil and stir. Return the chicken to the sauce
and garnish with reserved chopped green onions.
Nutritional information per serving:
Calories 616 (65% from fat) • carb. 13g • pro. 39g • fat 44g • sat. fat 12g
• chol. 184mg • sod. 1077mg • calc. 46mg • fiber 0g

GINGER BEEF WITH BROCCOLI

Makes 4 servings
Marinade:
3
⁄
pound flank (375 g) steak, cut into 3-inch (7.5 cm) slices
4
1 1 ⁄ teaspoons (7 ml) dry sherry
2
1 1 ⁄ teaspoons (7 ml) soy sauce
2
1 teaspoon (5 ml) cornstarch
Sauce:
3 tablespoons (45 ml) chicken stock, nonfat, low-sodium
2 tablespoons (30 ml) dry sherry
2 tablespoons (30 ml) soy sauce
3 tablespoons (45 ml) minced ginger
1
⁄
teaspoon (2 ml) granulated sugar
2
8 ounces (250 g) broccoli, stems and florets
2 tablespoons (30 ml) vegetable oil, divided
1
⁄
cup (50 ml) water
4
1 red bell pepper, cored, seeded and cut into
3 tablespoons (45 ml) green onions, cut in 1-inch (2.5 cm) pieces
12
1
⁄
-inch (1 cm) slices
4