February 05, 2005 Saturday 3PM CT
The food served in most Chinese restaurants in America is virtually impossible to find in China. Chop suey, sweet-and-sour pork are essentially American inventions. After three, on Here on Earth, Jean Feraca and her guests talk about the extraordinary trek of Chinese restaurants across the world.
- Cheuk Kwan, maker of the documentary, "Chinese Restaurants"
- Cynthia Lee, co-curator of an exhibit in New York, "Have you Eaten Yet?: The Chinese Restaurant in America."
- Marcella Hazan, a renowned Italian chef and fan of Chinese food.
Spicy Dong An Chicken from Hunan Province
2-3 strips of chicken breast
1 tablespoon of minced fresh ginger
1 tablespoon of vegetable oil
1 tablespoon of your favorite vinegar
1 tablespoon of soy sauce
1 teaspoon of wine (any kind as long as it's not sweet)
1 teaspoon of corn starch
Dried crushed red chili pepper as much as you can tolerate
Salt, pepper to taste
- Cut chicken breast into thin slices, the thinner the better.
- Add half of the ginger, soy sauce, wine, and corn starch to chicken and mix them well. Marinate it for 15 minutes. The corn starch is critical because it forms an invisible layer around the meat so that during the cooking all the juice in the meat will be contained, resulting in extra tender chicken meat.
- Heat oil in a frying pan until very hot. Add the rest of the ginger and crushed pepper. They should sizzle immediately.
- Add marinated chicken, saul and pepper to the pan, stir fry quickly until the meat color turns white.
- Add vinegar to the chicken, and stir fry for 1-2 more minutes. Then it's done.
Soundbites and Music Used in the Program