Peking Duck

Peking Duck

Peking Duck


  • 1 large pot 3/4 full with water, boiling
  • 1 whole duck
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1 teaspoon five-spice powder
  • 1 cup molasses
  • 2 cups oil, hot


  1. Soak the whole duck in the large pot of boiling water.
  2. Remove it as soon as the skin changes color (after about 20 minutes).
  3. Sprinkle the inside of the duck with sugar, salt, and five-spice powder.
  4. Rub the skin of the duck with molasses.
  5. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover.
  6. This will dry the skin of the duck so that it will be crispy.
  7. Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown. Before serving, pour hot oil over the skin to increase the crispiness.
  8. Carve the skin and meat from the duck, and serve.

Chicken Fried Rice

Ingredients:chicken fried rice site
• 3 cups rice, prepared
• 1/2 pound boneless, skinless chicken breasts, cooked
• 1 cup peas & carrots, frozen
• 1 cup stir-fry vegetables, frozen (Broccoli, Sugar Snap Peas, Green Beans, Carrots, Celery, Onions, Mushrooms, Red Peppers)
• 2 cloves garlic, minced
• 2 eggs
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce

• Prepare rice according to package instructions to yield 3 cups cooked rice.
• Heat sesame oil in a wok on medium heat.
• Add vegetables.
• Stir fry until tender, about 6 minutes.
• Crack eggs into pan and scramble, mixing throughout vegetables.
• Add rice, chicken, and soy sauce to pan.
• Heat through.
• Remove from heat

Bok Choy with Garlic

• 2 TB spoons olive oil
• 3 cloves garlic, minced
• 1 TB spoon fresh ginger, minced
• 8 cups fresh bok choy, chopped
• 2 TB spoons reduced-sodium soy sauce

• Heat oil in a large skillet over medium heat.
• Add garlic and ginger.
• Cook for 1 minute.
• Add bok choy and soy sauce.
• Cook for 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.

Fish-Fragrant Pork

Ingredients:fish fragrant pork
• A small handful of dried cloud ear mushrooms
• 1/2 lb boneless pork loin
• 2/3 cup fresh or canned bamboo shoots or 2 celery stalks
• Peanut oil
• 2 tablespoons  chili paste
• 2 cloves chopped garlic
• 2 teaspoons finely chopped fresh ginger (about 1 inch)
• 2 scallions, green parts only, very thinly sliced
For the marinade:
• ¼ teaspoon salt
• 2 teaspoons  soy sauce
• 1 tablespoon potato flour or 1 ½ tablespoons cornstarch
• 1 tablespoon cold water
• 2 teaspoons shaoxing rice wine or medium-dry sherry
For the sauce:
• 1 tablespoon white sugar
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• ¾ teaspoon potato flour or 1 1/8 teaspoons cornstarch
• 3 tablespoons chicken stock of water

• Cover the cloud ear mushrooms in very hot water and soak for 30 minutes.
• Cut the pork into thin slices (ideally about 1/8 of an inch thick), and then cut these into long, fine slivers.
• Place in a bowl, add the marinade ingredients, and stir in one direction to combine.Marinade for 30 minutes.
• Blanch the bamboo shoots in boiling salted water for a minute or two.
•  Rinse in cold water; then slice thinly and cut the slices into very fine strips to match the pork. If you are using celery, cut them into thin strips. Sprinkle with a few pinches of salt and let them sit for 15 minutes or so to drain out some of their water content.
•  Thinly slice the cloud ear mushrooms, discarding any knobby bits.
• Combine the sauce ingredients in a small bowl.
• Season the wok, then add a ¼ cup of cool oil to the wok and reheat over a high flame.
• When the oil is beginning to smoke, add the pork and stir-fry briskly.
• As soon as the strips have separated, push them to one side of the wok, tip the wok toward the other side, and tip the chili paste into the space you have created.
• Stir-fry very briefly until the oil is ready and fragrant, and then add the garlic and ginger and mix everything together, tilting the wok back to normal.
• Stir-fry for another 30 seconds or so until you can smell the aromas of garlic and ginger.
• Tip in the bamboo shoots and mushrooms and stir-fry briefly, until just hot.
• Stir the sauce in its bowl, and then add to the wok.
• Stir quickly to incorporate, throw in the scallions, toss briefly, and turn onto a serving dish.

Egg Drop Soup

What you need:
• 4 cups chicken broth, divided
• 1/8 teaspoon ground ginger
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 2 eggs
• 1 egg yolk

What you do:
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
• Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
• In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.
• Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Crab Rangoon

What you need:
•¼ cup sour cream
• 2 (8 ounce) packages cream cheese, at room temp
• ¾-1 cup crabmeat, picked
• 2 green onions, sliced thin
•  1 clove garlic, minced (large clove)
• 1 teaspoon ginger, minced
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• wonton wrappers
•oil (for frying)

What you do:
• Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
• Fold in remaining ingredients (except wrappers). Heat oil to med-high and you want it around 1 ½-2 inches deep. • Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 ½ teaspoons in the center of each wrapper.
• Moisten edges, bring up corners and pinch together, along with sides – you don’t want filling to float away.
• Place all 6 in the hot oil and repeat process.
• By the time you have the next set of 6 ready to crimp it should be time to turn the rangoons.
•  You want them a nice golden color.
• When done remove with a slotted spoon and drain on paper towels.
•  Repeat until done.