Photo by Becca Lemire.
Prep time: 20 minutes
Total time: 1 hourIngredientsfor the sauce:
1 teaspoon ginger, minced
1 1/2 tablespoons garlic, minced
2/3 cup chicken stock
1 tablespoon soy sauce
1/4 cup sweet soy sauce
1 teaspoon Worcestershire sauce
1 pinch Chinese 5 spice
1 tablespoon cornstarch mixed with 1 tablespoon water
1 sheet gelatin, soaked in waterfor the croquettes:
3/4 cup glutinous rice
1 Chinese sausage, finely chopped
5 ounces beef scraps, finely chopped
2 tablespoons canola oil
1/2-inch piece ginger, peeled and minced
2 tablespoons celery, minced
2 garlic cloves, minced
1/3 cup yellow onion, minced
4 small dried shiitakes
2 tablespoons Chinese cooking wine
2 teaspoons soy sauce
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
10 grams sweet soy saucefor the breading and cooking:
1 cup all-purpose flour
3 large eggs
1 1/4 cups panko breadcrumbs
canola oil, for fryingDirections1. Make the sauce: Combine the ginger, garlic, chicken stock, soy sauce, sweet soy sauce, Worcestershire sauce, and 5 spice in a small skillet over medium-high. Bring to a boil, then reduce the heat to maintain a simmer and reduce by 1/3, 3 to 4 minutes. Stir in the cornstarch slurry and cook until thick, about 1 minute more. Squeeze the water from the gelatin sheet and add it to the sauce. Refrigerate until set, then purée in a blender until smooth. Transfer to a squeeze bottle or piping bag.2. In a small saucepan, bring the rice and 2 1/2 cups|500 ml water to a boil. Cover, reduce the heat to medium-low, and cook until tender, 15 to 18 minutes. Cool.3. Bring 1 cup water to a boil and pour over the mushrooms. Let sit until the mushrooms are tender, 8 minutes. Strain, saving 2 tablespoons|35 grams mushroom water. Finely chop the mushrooms.4. Heat the canola oil in a medium skillet over medium-high. Add the mushrooms, ginger, celery, garlic, and onion and cook until soft, 4 minutes. Add the beef and sausage and cook until the beef is browned, 4 minutes. Deglaze with the cooking wine, then add in the reserved mushroom liquid, the soy sauce, fish sauce, and sesame oil. Mix well with the glutinous rice.5. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes. Roll the croquettes into balls about 1 tablespoons. Working with 1 croquette at a time, dredge in flour, then dip in eggs; coat in breadcrumbs and transfer to a plate.6. Heat 2-inches oil in a large saucepan until 350°F|176°C. Working in batches, cook the croquettes until golden, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined baking sheet and season with salt. Poke a little hole in each and inject with a little bit of the sauce. Serve with more dipping sauce on the side, if you like.From How Chop Suey and Ginger Beef Helped Canada Discover Itself
Total time: 1 hourIngredientsfor the sauce:
1 teaspoon ginger, minced
1 1/2 tablespoons garlic, minced
2/3 cup chicken stock
1 tablespoon soy sauce
1/4 cup sweet soy sauce
1 teaspoon Worcestershire sauce
1 pinch Chinese 5 spice
1 tablespoon cornstarch mixed with 1 tablespoon water
1 sheet gelatin, soaked in waterfor the croquettes:
3/4 cup glutinous rice
1 Chinese sausage, finely chopped
5 ounces beef scraps, finely chopped
2 tablespoons canola oil
1/2-inch piece ginger, peeled and minced
2 tablespoons celery, minced
2 garlic cloves, minced
1/3 cup yellow onion, minced
4 small dried shiitakes
2 tablespoons Chinese cooking wine
2 teaspoons soy sauce
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
10 grams sweet soy sauce
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1 cup all-purpose flour
3 large eggs
1 1/4 cups panko breadcrumbs
canola oil, for fryingDirections1. Make the sauce: Combine the ginger, garlic, chicken stock, soy sauce, sweet soy sauce, Worcestershire sauce, and 5 spice in a small skillet over medium-high. Bring to a boil, then reduce the heat to maintain a simmer and reduce by 1/3, 3 to 4 minutes. Stir in the cornstarch slurry and cook until thick, about 1 minute more. Squeeze the water from the gelatin sheet and add it to the sauce. Refrigerate until set, then purée in a blender until smooth. Transfer to a squeeze bottle or piping bag.2. In a small saucepan, bring the rice and 2 1/2 cups|500 ml water to a boil. Cover, reduce the heat to medium-low, and cook until tender, 15 to 18 minutes. Cool.3. Bring 1 cup water to a boil and pour over the mushrooms. Let sit until the mushrooms are tender, 8 minutes. Strain, saving 2 tablespoons|35 grams mushroom water. Finely chop the mushrooms.4. Heat the canola oil in a medium skillet over medium-high. Add the mushrooms, ginger, celery, garlic, and onion and cook until soft, 4 minutes. Add the beef and sausage and cook until the beef is browned, 4 minutes. Deglaze with the cooking wine, then add in the reserved mushroom liquid, the soy sauce, fish sauce, and sesame oil. Mix well with the glutinous rice.5. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes. Roll the croquettes into balls about 1 tablespoons. Working with 1 croquette at a time, dredge in flour, then dip in eggs; coat in breadcrumbs and transfer to a plate.6. Heat 2-inches oil in a large saucepan until 350°F|176°C. Working in batches, cook the croquettes until golden, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined baking sheet and season with salt. Poke a little hole in each and inject with a little bit of the sauce. Serve with more dipping sauce on the side, if you like.From How Chop Suey and Ginger Beef Helped Canada Discover Itself