FROM THE EMPLOYEE’S KITCHEN
Hwa-Shen’s Chicken Strips
and Green Vegetables
3 teaspoons rice wine
1 teaspoon cornstarch
Salt
1 chicken breast, sliced in
thin strips
3 tablespoons olive oil
101/2ounces bean sprouts,
heads and toes removed
MSG
101/2ounces bok choy,
sliced in half vertically,
blanched
Olive oil
1. Combine wine, cornstarch and salt to taste;
toss with chicken strips; set aside for 20 minutes.
2. Preheat a wok; add oil and stir-fry the chicken.
3. Add bean sprouts and salt and MSG to taste;
cook, stirring constantly, until hot. Arrange on a
plate. Surround chicken with bok choy, sprinkled
with a dash of salt and oil. Makes 2-3 servings.
Hwa-Shen Lai, Taipei, Taiwan
Li-Shaun Chang Chen, Kaohsiung, Taiwan
FROM THE EMPLOYEE’S KITCHEN
Li-Shaun’s Snowflake Cake
The Asian sensibility about eating relegates
sweets to the non-essential category. A Western
palate may find an Eastern dessert to be
delicately flavored. This coconut-based flourless
cake is subtly sweet, light and creamy.
2 cups milk
2 cups canned
coconut milk
1 cup sugar
1 cup cornstarch
Coconut or peanut powder*
1. Combine milk and coconut milk in a saucepan.
Reserve 1/3 in a bowl. Add sugar to the milk
mixture in the saucepan and stir over medium
heat until sugar is completely dissolved and
milk comes to a boil. Reduce heat to low.
2. Add cornstarch to the reserved milk, stirring
until dissolved. Slowly pour into the boiling
milk, stirring until the mixture forms a paste.
3. Pour into a greased 6-cup mold or 8-inch square
pan. Cool; refrigerate for about 3 hours, or until firm.
4. Cut into squares and sprinkle with coconut
powder. Makes 4-6 servings.
*Coconut and peanut powders are available at Asian
grocery stores in 4-ounce packages. Make your own
at home by toasting and grinding in a food processor.
