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Madame Wu recipes: Chinese chicken salad and Wu's beef

Two of Madame Sylvia Wu's recipes became particular favorites of patrons.

Here are the recipes, as printed in The Times in February 1998.

Madame Wu's Chinese chicken salad

4 to 6 servings. Each of 6 servings:

Oil for deep frying

1/3 (6-ounce) package fine rice noodles

8 won ton wrappers, cut in 1/8-inch strips

2 chicken breasts, drumsticks or thighs

1 teaspoon prepared mustard

1/4 teaspoon five-spice powder, optional

1/4 teaspoon sesame oil

2 tablespoons light soy sauce

3 tablespoons toasted almonds, minced

1/2 cup thinly sliced green onions, white parts only

1/2 teaspoon salt

1/2 head iceberg lettuce, shredded

1. Heat oil for deep-frying to 360 degrees in a wok. Oil is ready when a few noodle strands dropped into the oil rise to the surface immediately on contact.

2. Drop won ton strips into hot oil and fry until light tan, about 1 minute. Remove and drain on paper towels. Set aside.

3. Divide noodles into three parts and deep-fry separately. Remove from hot oil with a slotted spoon as soon as the noodles pop to the surface. Drain on paper towels. Set aside.

4. Deep-fry chicken pieces 5 minutes. Remove from oil and drain on paper towels. Cool. Remove meat from bones and cut into strips with or without skin. Set aside.

5. Place cooked chicken meat in a large salad bowl. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions and salt. Mix well.

6. Add crisp-fried won ton strips and noodles. Mix thoroughly. Noodles will break into small bits when mixed. Pile salad over bed of lettuce. Do not toss or salad will become soggy.

EACH SERVING

Calories 229

Protein 11 grams

Carbohydrates 31 grams

Fiber 1 gram

Fat 6 grams

Cholesterol 30 mg

Sodium 277 mg

VARIATION: Substitute any leftover turkey or store-bought barbecued chicken for cooked chicken. Instead of won ton strips and rice noodles, use 3 cups of canned shoestring potatoes.

::

Wu's beef

4 servings

Oil

1 tablespoon plus 1 teaspoon cornstarch

1 tablespoon plus 1 teaspoon dark soy sauce

2 1/2 teaspoons light soy sauce

1 teaspoon hoisin sauce

1/2 teaspoon red wine

3/4 teaspoon sugar

Salt, pepper

1/2 pound sliced flank steak or filet mignon

1/3 (6-ounce) package fine rice noodles

1/2 cup coarsely chopped onions

3 tablespoons water

1 teaspoon oyster sauce

1. Combine 1 tablespoon oil, 1 tablespoon cornstarch, 1 tablespoon dark soy sauce, 2 teaspoons light soy sauce, hoisin sauce, wine, one-half teaspoon sugar, a dash of salt and a dash of pepper. Add beef and toss to coat well. Set aside.

2. Bring the oil for deep frying to 400 degrees in a wok over high heat. Oil is ready to use when a few noodle strands dropped into the oil rise to the surface immediately on contact. Add rice noodles all at once, and remove with a slotted spoon as soon as puffed noodles pop to the surface. Drain on paper towels. Set aside.

3. Coat the bottom and sides of a wok or skillet with 2 tablespoons of oil and heat over high heat. Add onions and stir-fry 1 minute. Add marinated beef and stir-fry, stirring gently to prevent meat from becoming watery, 2 minutes.

4. Combine water, oyster sauce, remaining 1 teaspoon cornstarch, remaining one-fourth teaspoon sugar, remaining 1 teaspoon dark soy sauce and remaining one-half teaspoon light soy sauce, and stir until smooth. Add to beef and onion mixture, stirring 1 minute. Remove from heat.

5. To serve, place noodles on a platter and spoon the beef mixture on top. Do not mix.

EACH OF 4 SERVINGS

Calories 335

Protein 10 grams

Carbohydrates 43 grams

Fiber 1 gram

Fat 14 grams

Cholesterol 21 mg

Sodium 819 mg

NOTE: This recipe makes a lovely presentation, but there will be more noodles than you probably want to eat.

Copyright © 2016, Los Angeles Times
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