鸡卷 - Ji Juan

Minced Chicken and Pork Rolls/Ji juan/鸡卷Taiwanese Ji Juan is not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same–protein (meat) wrapped with bean curd skin and deep-fried to perfection. Since I could never get enough of Ji Juan whenever I eat out at Taiwanese restaurants, I am just happy that I can churn out these meaty and savory bites in my own kitchen now.

Yield:

Serves 4

Ingredients

1. 1/2 lb chicken (chicken breast or chicken thigh)
2. 1/2 lb pork (with a little fat)
3. 1/2 small carrot (shredded)
4. 10 small shrimp (optional)
5. 1 stalk scallion (chopped finely)
6. Bean curd skin (cut into 6 in. by 6 in. pieces)
7. 1/8 teaspoon sesame oil
8. 1/8 teaspoon salt
9. 1/4 teaspoon sugar
10. 1/8 teaspoon Lee Kum Kee chicken bouillon powder
11. 1/2 tablespoon oil
12. 5 dashes white pepper powder
13. .
14. Oil for deep frying

Directions

1. Mince the chicken and pork meat with a mini food processor or with hand.
2. Add shredded carrot, chopped scallion, and all the seasoning into the minced meat and stir-well. Set aside.
3. On a dry surface, lay out the bean curd skin. Use a damp cloth to moisten the skin.
4. Place 2 - 2.5 tablespoons of minced meat onto the lower center of the bean curd skin. Leave about 1/2 inch on both sides.
5. Fold the sides inwards and roll it up. Use some water or the minced meat to seal.
6. In a deep fryer or frying wok, add enough cooking oil for frying purposes.
7. Once the oil is heated, add in the meat rolls and deep fry to golden brown.
8. Dish out and serve immediately with chili garlic sauce or sweet chili sauce.

Notes

Spring Rolls

Dried bean thread noodles, also called cellophane noodles, are transparent threads made from ground mung bean flour and water. Rice stick noodles are formed from rice flour and water. Both can be found in Asian markets and in the Asian section of most supermarkets. After cooking the noodles, use kitchen shears to cut them into shorter lengths.

Ingredients

1. 3 oz. dried bean thread or rice stick noodles
2. 1/2 lb. ground chicken
3. 1/2 lb. ground pork
4. 3 carrots, shredded
5. 1 bunch green onions, white and light green portions, chopped
6. 2 cups thinly sliced napa or savoy cabbage
7. 1 tsp. grated fresh ginger
8. 1 tsp. minced garlic
9. 1 Tbs. ground unsalted peanuts
10. 1/2 tsp. salt, plus more, to taste
11. 1 tsp. soy sauce
12. Pinch of cayenne pepper
13. 1 package (about 20 sheets) rice paper spring roll wrappers
14. 1/4 cup rice vinegar
15. 1/4 cup honey
16. Pinch of red pepper flakes
17. Canola oil for deep-frying

Directions

1. Cook the bean thread noodles according to the package instructions. Drain in a colander and rinse with cold water. Cut the noodles into 2 to 3-inch lengths and set aside.
2. In a large sauté pan over medium-high heat, cook the chicken and pork, stirring frequently, until browned and broken into smaller pieces, 8 to 10 minutes. Add the carrots, all but 1 Tbs. of the green onions, the cabbage, ginger, garlic, peanuts, the 1/2 tsp. salt and the soy sauce. Cook, partially covered, stirring occasionally, until the vegetables are slightly tender, 5 to 6 minutes. Spread the mixture out onto a baking sheet and cool for 10 minutes.
3. In a bowl, combine the meat mixture with the bean thread noodles and toss to mix well. Season with salt and cayenne. Fill the spring roll wrappers with the meat-noodle mixture according to the package instructions.
4. In a small bowl, combine the vinegar, honey, red pepper flakes and the remaining 1 Tbs. green onions. Set the sauce aside.
5. In a heavy deep-fry pan, pour in the oil and heat to 350°F on a deep-frying thermometer. Fry the spring rolls, a few at a time, until brown and crisp, 5 to 7 minutes. Serve the sauce alongside. Makes about 20 spring rolls.

Notes

Taiwanese Beef Noodle Soup

This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens provide contrast to the beefy broth.

Ingredients

1. 5 cups water
2. 1 cup soy sauce
3. 1 cup Chinese rice wine or medium-dry Sherry
4. 1/4 cup packed light brown sugar
5. 1 (1-inch) cube peeled fresh ginger, smashed
6. 1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
7. 3 garlic cloves, smashed
8. 10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs
9. 2 (2-inch-long) pieces Asian dried tangerine peel
10. 4 whole star anise
11. 1/4 teaspoon dried hot red pepper flakes
12. 2 1/2 pounds meaty beef short ribs
13. 1 3/4 cups reduced-sodium chicken broth (14 ounces)
14. 10 ounces dried Chinese wheat noodles* or linguine
15. 1 cup fresh mung bean sprouts
16. 4 tablespoons Chinese pickled mustard greens
17. 1 (4-inch-long) fresh red chile (optional), thinly sliced

Directions

1. Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.
2. Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.
3. Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls.
4. Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using).

Notes

Meat and beef broth can be cooked and strained 3 days ahead. Cool completely, uncovered, then chill meat in broth, covered. Skim fat before adding chicken broth.