Sweet And Pungent Sauce For Eggs Food

SWEET AND PUNGENT PINEAPPLE CHICKEN RECIPE - (4/5)

Steps:

• SAUCE: Pare cucumber; slice lenghwise and scrape out and discard seeds. Cut into bite size pieces. In storage container with lid; combine sugar, vinegar, soy sauce and salt; stir until sugar is dissolved. Add cucumber, refrigerate 1 hour if you are in a rush, overnight if you can. From time to time shake the container to completly coat the cucumbers and keep the sugar combined. When ready to use, drain vinegar mixture from cucumbers into a saucepan; bring mixture to boiling. Slowly stir in 2 Tbsp. Juice from pineapples (or more if you like) Combine the cornstarch with the water andslowly stir into vinegar mixture. Cucumber and Pineapples should be placed on a large serving platter. BATTER: Wash chicken breasts. Cut into 1 inch cubes. (this is where it is tossed with the vermouth and set aside for a 1/2 hour) Make batter in large bowl; beat eggs, add flour, salt, ginger, 3/4 cup water and 1/4 cup reserved juice from pineapples. (This can also be increased to your liking). Stir until smooth. Stir in Sesame Seeds In a large heavy saucepan or frying pan, heat oil (1 to 1 1/2 inches deep) to 350 degrees. Dip pieces of chicken into batter. Deep fry in oil, turning once until golden (about 4 min). Arrange on top of pineapples and cucumber pieces and coat with a little bit of the sauce. I serve with white rice.

SWEET-AND-PUNGENT SAUCE FOR EGGS

Steps:

• 1. Combine all ingredients in a saucepan. Cook, stirring, over medium heat to blend. 2. Pour sauce over fried eggs and serve. VARIATION: * Omit the soy sauce. Add instead 1 tablespoon oil, 1/2 teaspoon salt and 1 scallion stalk, minced.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET-AND-PUNGENT SAUCE I

Steps:

• 1. Bring water to a boil. Add sugar, stirring, and cook another minute to dissolve. Add vinegar cook 1 minute more. 2. Meanwhile blend cornstarch, soy sauce and remaining cold water to a paste. Then stir in to thicken. Pour sauce over deep-fried meat or fish and serve. NOTE: Sweet-and-pungent sauces, because of their vinegar content, are best prepared in enamel pans. Their color can be enhanced by the addition of 2 tablespoons tomato sauce or 1/2 teaspoon red food coloring. VARIATIONS: * For the sugar, use brown sugar or honey. * For the vinegar, use cider vinegar. * For the soy sauce, use heavy soy sauce. * For the water in step 1, substitute stock. Or use equal parts of water and tomato juice or water and pineapple juice or pineapple juice and tomato juice. * After step 1, add any of the following: 1 to 2 tablespoons sherry 1 to 2 tablespoons catsup or tomato sauce 1 tablespoon molasses 2 garlic cloves, minced 1 scallion stalk, minced 1/4 teaspoon salt 1/4 teaspoon Tabasco Sauce few drops of Worcestershire Sauce few drops of sesame oil 1 teaspoon ginger juice juice of 1/2 lemon 1/2 cup subgum ginger, sliced 1/2 cup sweet mixed pickles, shredded * Omit the cornstarch paste in step 2. Instead, combine the cornstarch with the water in step 1 before heating it. Then cook, stirring, to thicken as the sugar and vinegar are added. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHINESE SWEET AND SOUR PUNGENT BARBQUE SAUCE

Steps:

• Saute onion in oil until translucent.
• Add garlic stir until you can smell the garlic.
• Add all other ingredients EXCEPT sherry and corn starch.
• Simmer 15 minutes.
• Stir together corn starch and sherry.
• Add corn starch and sherry mix to other ingredients.
• Simmer until thick.

CHINESE SWEET AND PUNGENT PORK

Steps:

• Beat the egg; mix flour, salt, and water with it to form thin batter.
• Pour over pork, mix to coat the pieces, then fry them, piece by piece, in deep, hot oil till browned.
• Drain.
• Mix pineapple, green pepper, vinegar, sugar, 3/4 cup water, and molasses.
• Stir until it boils; add tomato.
• Mix cornstarch with the 1/4 cup water and stir into the sauce.
• Cook till thickened.
• Add pork, stir to mix well, and serve at once.