Seeking Traditional Chinese Casserole Recipes

[Polecat]

Does anyone know/have any recipes, utilizing fresh, Chinese ingredients? I would also be interested in whatever web resources/databases are out there that list traditional Chinese casserole recipes. The only ones I have been able to find, thusfar, are recipes utilizing cans of Campbell's Cream of Mushroom soup - not exactly what I'm looking for.

Thanks, in advance, to those of you who can provide recipes/weblinks/info/interesting Chinese Casserole anecdotes, and, well, just plain good cheer.
P.

[dukegirl]

I just found this recipe last night while searching for things to do with chinese sausage:
http://www.foodnetwork.com/food/recip...

I didn't make it yet, but it's on my list. Sounds good.

[AGM_Cape_Cod]

I have a recipe at home for a casserole of Chicken and chinese chestnuts that is very good. I will post tonight if you are interested and Comcast has restored our service.

[Polecat]

Yes, thanks. P.

[AGM_Cape_Cod]

CASSEROLE OF CHICKEN WITH SMOKY CHESTNUTS
(Begin preparations for this dish 5 hours in advance)

½ brimming cup Chinese dried chestnuts
2 cups hot water
2-½ lb chicken
2 T rice wine
6 T soy sauce
1 T black soy sauce
2 T packed light brown sugar
9 quarter-size slices fresh ginger lightly smashed
3 cup vegetable oil for deep-frying
3 large scallions, green and white parts, cut into 2-3 inch lengths and lightly smashed

1. Put chestnuts in heatproof bowl and cover with boiling water. Cover bowl and soak chestnuts for 2 hours. Drain, and then pick the remaining pieces of red skin out from the folds of the chestnuts. They are hard so be sure to get them all; you may have to use a toothpick.
2. Using a heavy cleaver, cut the chicken into squares about 1-½ inch across. Begin by removing the wings, thighs, and legs, cutting them into segments. Then turn the chicken on its side and chop it into two below the rib cage. Chop the back and breast into squares.
3. In a large bowl, mix 4 T soy sauce with the ginger and scallions. Toss the chicken pieces in the mixture to coat them evenly; cover and set aside at room temperature to marinate at least an hour. Stir the chicken occasionally to redistribute the marinade.
4. Combine 3 T soy sauce, hot water, rice wine and brown sugar. Stir to dissolve sugar
5. Drain the chicken or it marinade.
6. Heat a wok or deep heavy pot over high heat until hot. Add the oil and heat it to the point at which it gives off a dense haze, 350° on a frying thermometer. Fry the chicken pieces in 2 batches, allowing the oil to reheat between batches. Lower the pieces gently into the oil. If you are using a wire implement such as a Chinese mesh spoon or deep-frying basket, first dip it into the hot oil so that the wire will not stick to the chicken pieces during frying. As the chicken fries and foams, stir gently with a pair of cooking chopsticks or long- handled wooden spoon to separate pieces. When chicken is a deep golden brown, after l minute for the first batch and 30 seconds for the second, remove the pieces to paper towels to drain.
7. Put the chicken into an earthenware pot or a heavy heatproof casserole. Add the seasonings, liquid, and drained chestnuts. Bring to a boil over moderate heat. Reduce heat to maintain a lively simmer, and then cover the pot. Simmer 30-40 minute by which time the nuts will be tender and succulent. Lift the lid occasionally to check the simmer and stir the stew.
8. Carry the hot stew from the kitchen covered so that its full aroma is unleashed at the table. Serve with rice or pot-browned noodles.

[paulj]

Deep frying the chicken before stewing it does not sound like fun. Without this step, the rest of the dish reminds me of 'red cooked' - braising in a soy sauce rich liquid. Boneless, skinless chicken thighs are particularly easy to use in a braise like this.
paulj

[Polecat]

Again, thank you both for your input. I'm looking forward to taking a stab at this one. P.

[AGM_Cape_Cod]

I just copied and pasted this last night. I don't remember deep frying the chicken first. I know that the aroma from this is wonderful. I will check with a friend who makes it more frequently than I do.

[paulj]

Here are some clay pot recipes from Martin Yan
http://www.chefs.com/articles/487_1+-...

[lwong]

In answer to an OP on the General Chowhounding Forum, who had asked some information about the use of fresh water chestnuts, we had provided a recipe (steamed chopped ground pork) that uses fresh water chestnuts as one of the ingredients, but this dish would not be a traditional casserole or claypot cooking, but is just a simple home cooking Chinese steamed dish, but it is one of our favorites and fairly easy to cook.

Take a look at the recipe at this link (http://www.chowhound.com/topics/45696...) and if interested, we could provide further recipe details if needed.

[paulj]

What do you mean by 'casserole'? Are you thinking of the church-supper kind that consists of a starch (rice, noodles, etc), 'goodies' (canned tuna), and binder (canned soup)? Or just any long cooked dish that can be served in the same pot it is cooked in?

I'm familiar with Chinese braised meats, such as various 'red cooked' items. I also use a Chinese clay pot, either for noodle hot pots, or rice cooked with Chinese sausage (and other items).
paulj

[Polecat]

I would say the latter, Paul. I want to avoid the canned soup variety. I'm looking for something along the lines of what you might find in a good Cantonese restaurant.
P.

[Antilope]

Introducing Chinese Casserole Cookery by Lilah Kan - Amazon.com
http://www.amazon.com/Introducing-Chi...

[paulj]

It is hard to tell from the Amazon blurb what kind of recipes Kan provides. There are plenty of indications on the page that they involve the traditional clay pots. There have been a few threads about using those pots. One dish that is often mentioned in connection with clay pots is a Vietnamese fish one with caramelized sugar.

paulj