Recipes from the Chef's Kitchen

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P.F. Chang's China Bistro

TYSONS GALLERIA
1716 M International Drive,
McLean, Virginia 22102
Telephone (703) 734-8996

Chef Robert Hile


 Chicken With Black Bean Sauce
(Serves Four)

Ingredients:
1)  4 whole chicken breasts
2)  1 tsp. fresh minced ginger
3)  2 tsp. fermented black beans
4)  3 T minced scallions (white part only)
5)  4 oz. Peking stir Fry sauce (see recipe below)
6)  12 oz. unseasoned chicken stock
7)  1/2 tsp. minced garlic
8)  1/2 tsp. sugar
9)  dash white pepper

Preparation:
1) Cut whole chicken breasts in half so you have 8 breast
     filets. Cut all breast filets on a bias. Marinate with
     one (1) egg, 2 T. canola oil, and 1 T. cornstarch.
2) Heat wok until very hot. Add oil, then chicken and
     cook till opaque all over.
3) Strain and remove excess oil from wok.
4) Add ginger, seallion, and stir fry. Add chicken and
     garlic. Then addPeking stir fly sauce and add chicken
     stock. Add sugar, then a dash of white pepper.
5) Thicken with a cornstarch slurry (thin paste of
     cornstarch and water) to your liking.

Peking Stir Fry Sauce
Ingredients:
1)  1/2 cup water
2)  2 T. shaohsing wine or sherry
3)  2 T. mushroom soy sauce
4)  2 T. oyster sauce
5)  1 tsp. sugar
6)  1 T. cornstarch

Preparation:
1) Mix ingredients together until cornstarch is incorporated.
2) Stir well before using.

Note:
Makes 6 ounces; can be doubled or quadrupled. Will keep
for one month refrigerated. Sauce can be customized with
chili paste, ginger, garlic or star anise to suit tastes.


Garlic Noodles
(serves 2)
Ingredients:
1)  3 tsp. minced garlic
2)  3 tsp. sugar
3)  2 T white vinegar
4)  1 1/2 tsp. red chile flakes
5)  2 T. canola oil
6)  1 lb. flesh Chinese noodle or vermicelli
7)  1/2 tsp. sesame oil
8)  4 oz. Cantonese stir fry sauce (see recipe below)
9)  1 Japanese cucumber or English cucumber
10) 2 T. chopped cilantro

Preparation:
1) Cook pasta. Rinse and cool down. Set aside. Toss in
     red chile flakesand cilantro.
2) Wash cucumber. Slice diagonally into 1/4" thick slices.
     Slice into strips. Set aside.
3) Heat wok thoroughly, add oil, then minced garlic.
     Stir fry briefly. Do not burn garlic or it will take on
     an acrid smell and taste. (If this happens, throw it out
     and start over.)
4) Add sugar and vinegar.
5) Add noodle to wok, stirring and tossing to mix until
     noodle is heatedthrough.
6) Place on plates and surround with cucumber strips.

Note:
Chinese noodle is available fresh frozen, and can be
cooked like any fresh pasta...Bring water to boil, and
noodles, separate. Drain and shock in cold water. Toss
with salad oil. Uncooked fresh pasta can be frozen
indefinitely.

Cantonese Stir Fry Sauce
Ingredients:
1) 3/4 cup water
2) 1 tbs. chicken base powder (no msg)
3) 1 tbs. sugar
4) 2 tbs. shaohsing wine or sherry
5) 1 tbs. oyster sauce
6) 1/2 tsp. salt
7) 1 tsp. cornstarch

Notes:
1) Very concentrated. Use sparingly when stir frying
     vegetables or tossing with noodle.
2) Recipe doubles.
3) Refrigerates well, up to a month.
4) Stir thoroughly before using.


Good Eating!!!