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1-2 chicken breasts
½ cup flour
1 tsp salt
1 Tbs hot spices (optional)
hot oil
1 egg, beaten
Cut a chicken breast into slices, then pound each slice until it is uniformly flat. Mix flour and seasonings in bag. Dip chicken pieces into egg then shake in the flour until well coated. Fry in hot oil until brown. Drain on newspaper, then serve with ketchup or your favorite sauce.
Shape ground meat into patties. Fry over medium heat until completely cooled (meat juices should be clear, not pink). If your meat is lean, you may need to add a tablespoon of oil to your pan to help with the browning. Serve on bread.
Steak
1 egg, beaten
1 cup flour with 1 Tbs salt and 1 Tbs pepper
oil
Dip pork chop or steak into beaten egg, then dust with seasoned flour. Fry in hot oil until brown, then turn and brown the other side. Cook until the meat no longer has pink juices. Quickly drain on newspaper and serve with veggies.
1 jin* fatty pork**
½ jin green peppers, cut in strips
3-5 green onions, in 2”pieces
1” fresh ginger, chopped
1-1/2 bulbs garlic, sliced
5 Tbs broad bean paste
2 Tbs soy sauce
3 Tbs oil
salt to taste
Wash and cut the meat in half. Place in boiling water and cook for 10 minutes. Set aside to cool. When cool enough to handle, cut into thin slices. Each slice will be half fat, half meat. Or you can cut the meat away from the fat so you have the fatty pieces and the meaty pieces of the dish separated.
Cook the green pepper in hot, DRY wok for 1 minute, stirring to prevent sticking. Remove and set aside. Add oil and heat to boiling. Put meat into oil and stir-fry for 1-2 minutes. Pile up meat on the sides of the wok and add garlic, ginger, onion, and bean paste. Stir around and mix together for a few minutes. Add soy sauce and cooked peppers, cooking for another minute. Taste and add salt, If needed.
*1 Jin=500g or ~1.1lb
** if you tell the butcher you are making Hui Guo Rou they will give you the appropriate section of meat
Pork chops
2 Tbs oil
salt
pepper
Wash your meat and set it aside to drain. Put a little oil in the bottom of a skillet and heat for 1-2 minutes over medium heat. Put in your chops, sprinkle with salt and pepper, then turn the heat down as low as you can as long as the chops still fry. Cook until the top edges of the chop begin to white. Turn and cook until juices run clear when you poke the chop with a fork.
