When a lemon is not a lemon

Lemon (Orange) Chicken
Marinade: salt, white pepper and 1/2 cup of rice wine (or sherry). Cut 2-4 boneless, skinless chicken breasts into chunks or strips; prepare marinade to your taste, add chicken and refrigerate for 1 hour.
Batter: 1 cup flour, 3/4 cup cold water, 1 egg, 1 tbsp. (peanut) oil, salt. Whip egg, oil and salt [...]

A little taste of Sichuan

Spicy Sichuan Chicken Wings
jiān chuānwèi là jīchì
煎川味辣鸡翅
18 chicken wings
2-4 tbsp. Sichuan pepper paste
2 tbsp. soy sauce
1 tbsp. crushed garlic
1 tbsp. crushed ginger
1 tbsp. peanut oil
1 tsp. soy vinegar
1 tsp. sugar
1/2 tsp. sesame seed oil
6 dried red (hot) peppers
Note: the dried red peppers (optional) are for extra fire; most Sichuan pepper paste isn’t all that [...]

All the fixin’s for jiaozi

Dumpling Wrappers [jiǎozi pí - 饺子皮]
3 cups all-purpose flour
1 tsp salt
2 eggs @ room temp.
1/2 cup water (1 cup without eggs)
1 tsp sesame oil (optional)
Combine salt and flour. Lightly beat eggs and water; add to a “well” in dry ingredients and slowly incorporate together. Depending on size of eggs, you may need to add [...]