Clean and singe a plump squab. Rub inside and out with salt. Stuff it with the following: A dozen mushrooms, peeled and cut small, a tablespoonful of almonds which have been blanched and chopped fine, and a little minced onion. Mix together, and fill the squab. Now sew or skew tight, and melt the tablespoonful of chicken fat and pour it over the squab. Place in a hot oven and roast for half an hour, basting and turning frequently. Make the gravy, meanwhile, by chopping fine two chicken livers and frying them in a teaspoonful of chicken fat. When very brown, stir in a teaspoonful of cornstarch until brown. Now add two tablespoonfuls of syou, and serve with the squab.
STEAMED DUCK
Three and one half pound duck; one quarter pound of pork; one quarter pound of mushrooms; one quarter pound of water chestnuts; one quarter cup of barley; one and one half tablespoonfuls of syou; one teaspoonful of salt.
After the duck has been well cleaned, inside and out, cut down the breast, dry well, and rub it thoroughly with salt. Lay in a bowl, and then prepare the following filling: Take one quarter pound of pork, chopped fine; one quarter pound of mushrooms, cut small, and one quarter pound of water chestnuts, sliced thin. Boil one quarter pound of barley for ten minutes, adding half a tablespoonful of syou and a teaspoonful of salt. Mix together all of the above ingredients, fill the duck, and sew or skew it up. Steam for three hours, and serve with rice.
DUCK WITH HERBS
Three to four pound duck; one quarter pound of pork fat; one onion; two stalks of celery; one lemon peeling; one quarter clove of garlic; two tablespoonfuls of syou; one tablespoonful of mixed spices; one cup of stock; one dozen mushrooms; one teaspoonful of salt; one tablespoonful of parsley.
Drain and singe the duck. Wipe, then thoroughly dry, inside and out, with a clean, damp cloth. Line a pan with small pieces of pork (fat). Sprinkle the bottom with minced onion, celery, grated lemon peel, and the garlic, grated fine. Lay the duck in and cover with a tablespoonful of mixed spices, two tablespoonfuls of syou, and a cup of rich stock. Set over the fire and simmer for two hours, basting often. Wash the mushrooms and turn them in, and cook all together for ten minutes. Take up, and thicken the gravy with cornstarch or rice flour. Lastly, toss in the chopped parsley. Cut up the duck in small pieces (not too small), arrange on dish, pour the gravy with the herbs around the duck, and serve hot with rice.
BOO LOO GAI (Pineapple Chicken)
One young chicken; one tablespoonful of sweet lard; one tablespoonful of syou; one can of preserved pineapple.
Wash and singe a young, fresh chicken and cut off all the flesh. Slice it, put a tablespoonful of sweet lard in the pan, and fry. Do not let it burn. Add the chicken, and fry brown. Add a tablespoonful of syou and a can of preserved pineapple, and cook slowly for fifteen minutes. Thicken the pineapple juice with a teaspoonful of Quong Sang Chong, and serve hot with rice.
SWEET AND PUNGENT CHICKEN
Three and one half pound chicken; one dessert-spoonful of salt; two tablespoonfuls of sugar; two cupfuls of vinegar; one half onion; one tablespoonful of sweet lard; two tablespoonfuls of syou.
Take a young chicken of about three and one half pounds. Clean and singe it, and remove all the bones. Lay in a stone dish and over it pour (enough to cover well) a mixture of two cupfuls of boiling vinegar, a dessert-spoonful of salt, and two tablespoonfuls of sugar. Cover, and put away in a cool place for twenty-four hours. Prepare a brown gravy by chopping half an onion and frying it a light brown in sweet lard or chicken fat. Cut the chicken into quarters, and put in a pan with two tablespoonfuls of syou. Simmer for half an hour very gently. Serve with rice.
LYCHEE CHICKEN
Two pound chicken; one teaspoonful of salt; one quart of lychee nuts; two tablespoonfuls of syou; one half small onion; two tablespoonfuls of sweet lard.
Cut into small pieces a fresh young chicken of about two pounds and rub well with salt. Fry two tablespoonfuls of sweet lard a very light brown. Add two tablespoonfuls of syou, and cover tight. Simmer for half an hour. Have ready a quart of lychee nuts, peeled and stoned. Add these to the chicken, with the minced onion, and cook slowly for twenty-six minutes. Serve with rice.
HOP HO GAI DIN (Fried Chicken with Almonds or Walnuts)
