is one of the recipes from Mrs Susie. If you want
to find out more about her have a look at her
biography page which she has written.
Mrs Susie specialises in Oriental cooking. An
important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
Mrs Susie has this to say about this recipe:
it cooks by steaming, this chicken stays meltingly
tender. The longer it marinates in sherry, the
more drunk it becomes. Traditionally the meat
is left on the bone and hacked into small pieces
but, for easier eating, bone the chicken before
you marinate it. This can be served as an appetiser
or as a main dish".
1/2 pounds chicken breasts
2 tsp. salt
2 whole green onions, sliced into thin slices
2 thin slices fresh ginger, crushed with the
side of a cleaver.
1/2 cup dry sherry
chicken breasts in half. Rub with salt, cover
and chill for 2 hours. Pour off any liquid that
forms,and place chicken in a heat proof bowl
that will fit inside a steamer. Cover with onions
and ginger. Steam for 30 minutes over boiling
Remove from heat and let chicken and cooking
juices cool. Pull meat off bones in large pieces
and place in a plastic bag with the cooking
juices and the sherry. Seal bag and refrigerate
for at least 1 day or as long as 3 days.
bag occasionally to distribute marinade. To
serve, remove meat from marinade, cut into bite
sized pieces and arrange on a serving dish.
*If you do not
have a steamer, one can be easily made using
a tuna can with both top and bottom removed.
Place inside a pan large enough to hold what
ever dish you are steaming. Fill the large pan
1/2 way with boiling water and place bowl or
plate on the tuna can. Cover pan tightly while
steaming food. Lift the lid so the steam flows
away from you when you lift it.
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favour and get a good one. I think I paid $20 for
mine but again that was 20 years ago".