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Chicken Soup for the Soul Cookbook # 1




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Family secret
Sesame chicken

My father was a French chef for several major restaurants in the San Francisco Bay area . He was second-generation Chinese, born and raised in Los Angeles by parents who had migrated from Canton in the early 1900s. He developed his French cooking skills through the back door by apprenticing with some of the major French chefs in the Bay area.

He was a quiet, hard-working man who worked many hours, but he was also an innovative cook in our home. I remember the compliments from our quests and how my mother would joke about my father's patience teaching her to cook. Whenever he was asked for a recipe, he would say it was a family secret. Once, when our neighbors wanted to learn , he asked them to observe his cooking methods: a pinch of this , a shake of that, a twist of something else. His students then translated his intuitive style into tablespoons and cups.

He had a unique way of integrating his family's own style of Chinese cooking, constantly experimenting by mixing French approaches with oriental ingredients. Salad dressings were flavored with Japanese rice vinegar and scallions; cheken was fried with sesame seeds, soy sauce and French wine; Denver omelettes were made with Chinese pork sausages---the list went on. When serving each prepared dish would complement the preceding or succeeding one: Subtle textures would follow strong flavors, sweet would follow sour and hot would follow cold.

My father infused his work with affection , and through his cooking he taught me how to integrate his pringciples:

* Recipes for life are only guidelines, life is an intuitive dance, and each step, or ingredient taken, makes a statement of who you are.

* In each moment there are complementary ways to solve a problem, be it between different foods or different people. You may call it approaching life with yin (reception) or yang (direction) energy. The combination of these energies becomes the wellspring of something new and creative.

* Through working or cooking from the place of the heart , you will touch the people you serve, and by bringing joy to your work, you will give the bounty of good fortune and fullness to all.

Here is one of my favorite recipes created by my father.

Sesame Chicken
Makes 5 to 6 servings

*3 pounds (15 or 18 pieces)
small drum sticks or chicken
wings, wing tips removed
*Salt and pepper
*1 egg, beaten
*Flour , for dreaging
*1/4 cup olive oil

Sauce:
*1/2 cup soy sauce *1/4 cup sherry
*1 tablespoon white sesame seeds *1/4 cup sugar

1. Preheat oven to 325'F. Dip chicken in beaten egg that has been seasoned with salt and pepper to your liking; dredge in flour and shake off excess. Heat olive oil in a large skillet; brown chicken pieces in hot oil. Drain on paper towels.

2. Combine sauce ingredients. Dip browned chicken in sauce and place in a 10 x 13- inch baking pan . Bake 30 to 40 minutes. Serve hot , or refrigerate and serve cold.

by Ronald W. Jue




 

Create Date : 09 地乓ち 2553
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Last Update : 10 地乓ち 2553 6:59:40 .
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獯: Deniss'D 9 地乓ち 2553 10:02:09 .  

 

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獯: ㈤仪佳此临 9 地乓ち 2553 10:29:21 .  

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