1/4 cup salt-packed capers, rinsed
Eight 5-ounce sole fillets
1 cup all-purpose flour
1/4 cup clarified butter or ghee
1/3 cup dry white wine
2 tablespoons fresh lemon juice
6 tablespoons cold unsalted butter, thinly sliced
2 tablespoons minced parsley
In a small bowl, soak the capers in cold water for 45 minutes. Drain and pat dry.
Season the fish with salt and pepper. In a shallow bowl, whisk the flour with 1 teaspoon each of salt and pepper. Dredge ?the fillets in flour and shake off any excess; transfer to a platter.
In a large skillet, melt 2 tablespoons of the clarified butter over moderately high heat. Add 4 sole fillets to the skillet and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a platter. Repeat with the remaining clarified butter and sole fillets.
Add the capers to the skillet and cook over moderately high heat until lightly browned and fragrant, about 30 seconds. Add the white wine and lemon juice and cook over moderately high heat until reduced to 2 tablespoons, about 1 minute. Remove the skillet from the heat and add the butter, a few pieces at a time, whisking until the butter is melted before adding more. Add half of the parsley and season the sauce with salt and pepper. Pour the warm sauce over the sole and garnish with the remaining parsley. Serve immediately.
For the chicken and marinade:
12 oz. (340 g) boneless skinless chicken breast or thighs, thinly sliced
2 tablespoons water
1 teaspoon soy sauce
½ teaspoon sesame oil
2 teaspoons cornstarch
1 teaspoon vegetable oil
For the rest of the dish:
1/2 cup chicken stock or water
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons dark soy sauce
1/4 teaspoon sesame oil
Fresh ground white pepper
2 teaspoons cornstarch
4 tablespoons vegetable oil (divided)
1 pound string beans, ends trimmed and cut in half
3 cloves garlic, sliced
1 tablespoon Shaoxing wine
Add all the marinade ingredients to the chicken in a bowl, mix well with your hands so the chicken absorbs all the marinade liquid, and set aside.
Prepare the sauce by mixing together ½ cup stock or water, 1 teaspoon sugar, 1 tablespoon soy sauce, 2 teaspoons dark soy sauce, ¼ teaspoon sesame oil, a pinch of freshly ground white pepper, and 2 teaspoons cornstarch.
When ready to cook, preheat your wok over medium high heat until it’s almost smoking. Add 2 tablespoons oil to the wok and sear the chicken until it’s just browned. If your wok is as hot as it should be, the chicken should not stick. Turn off the heat while you transfer the chicken to a separate bowl. Leave any oil/fat in the wok.
Add 2 additional tablespoons oil to the wok, and add the string beans in a single layer. Sear the string beans on one side, about 1 minute. Stir-fry the beans for 30 seconds, and then add ¼ cup water to the wok. Cover the wok and allow the green beans to steam for 60-90 seconds (still on medium high heat).
Add the garlic and stir-fry for another 30 seconds. Spread the Shaoxing wine around the wok to deglaze it, stir-frying for 15 seconds. Then add the sauce mixture and bring it to a simmer.
Add the chicken back to the wok and stir-fry everything together for another 30 seconds. The cornstarch in the sauce mixture will thicken it. When the sauce is at the consistency you’d like, plate and serve immediately with rice.
1 1/2 pounds smallest baby bok choy
4 medium garlic cloves, sliced
1/4 teaspoon kosher salt
1 teaspoon Totole chicken powder mixed with 4 tablespoons water or 4 tablespoons chicken broth
3 tablespoons oyster sauce
1 1/2 tablespoons Zhenjiang vinegar
1 tablespoon Chinese light soy sauce
Cut baby bok choy in half vertically, from top to bottom. Rinse and dry well (a salad spinner is good for this).
Heat wok over a high flame and add 2 tablespoons canola or peanut oil. When the oil is hot, lower flame and add garlic slices. Stir-fry briefly to soften, but do not brown.
Add bok choy, increase flame, and stir-fry for about 2 minutes. Add the salt and chicken broth and cover pan. Steam for about 1 minute and check doneness. When cooked through but still crisp, plate bok choy.
Mix oyster sauce, vinegar and soy sauce in a bowl or measuring cup and heat in the microwave for 20 seconds. Drizzle sauce over the bok choy and serve.