This month, I would like to share a recipe for Chinese Tacos. I will give you one of the traditional recipes from the old Mandarin restaurant in San Francisco.
The Mandarin was owned for many years by Cecilia Chang.
My mother traveled to Hong Kong and China with Chang, a wonderful lady and an awesome Mandarin cook. Her Chinese Tacos are fantastic, at their finest classic style -- the way they were before P.F. Chang recreated them. The tacos from the Mandarin were originally made with minced squab. Minced chicken can be substituted, as squab may be hard for us to find in Carson City.
Minced Squab, or Chinese Tacos
A version of Cecilia Chang's from the Mandarin Restaurant
Canola oil for frying
One-quarter (8-ounce) package of rice noodles
1 T. soy sauce
1 T. Worcestershire sauce
11/2 teaspoon sesame oil
Pinch sugar
Pinch white pepper
4 squab, boned; or 6 chicken thighs
4 ounces dried black mushrooms
1 (3- or 4-ounce) can water chestnuts
4 green onions
1 ounce Virginia or other baked ham
1 tomato, cut in wedges
1 head iceberg lettuce
Cilantro sprigs
Put oil to a depth of 1 inch in a wok or large skillet and heat until hot. Add rice noodles and fry until puffed, but not golden, about 1 to 3 seconds. Remove immediately from wok, drain on paper towels, and set aside.
Combine soy and Worcestershire sauces, sesame oil, sugar and pepper in a small bowl; set aside.
Mince the squab or chicken thigh. Soften mushrooms in hot water for 5 minutes, then drain. Mince the mushrooms, water chestnuts, green onions, and ham. (Keep items separate.)
Heat 1/4 cup oil in a wok or skillet. Add the minced squab (or chicken) and ham and saute until squab is done, about 1 minute. Remove from wok and set aside.
Add the mushrooms and water chestnuts. Saute 30 seconds then add the remaining sauce mixture and saute 30 seconds longer. Remove from wok and add to minced squab (or chicken) mixture. Saute green onions for 30 seconds; add to minced squab (chicken) mixture.
Cut off one-quarter of the lettuce head at the stem end. Plunge the larger portion in cold water to help the leaves open and get really crisp. Remove the individual leaves, reserving the curled inner leaves for other uses.
Crush the fried noodles and place on a serving platter. Make a well in the center and place the squab (chicken) mixture in it. Garnish with tomato wedges or tomato roses and cilantro sprigs. Arrange the lettuce leaves on a separate platter.
To serve, spoon a heaping tablespoon or two of the squab (chicken) mixture in the center of each lettuce cup. Fold it in half like a taco, using the oyster sauce (below) for drizzling or dipping, if desired. Serves 4-6. Enjoy!!
Oyster Sauce
1 T. soy sauce
2 T. canned oyster sauce
Pinch white pepper
Pinch sugar
Combine the soy and oyster sauces, pepper and sugar.
What a healthy taco! This version is much more traditional and as tasty as the P.F. Chang spinoff -- I also have another version of Chinese Tacos that I serve from my Gourmet Takeout menu -- come in and try some!!
Molly Gingell is the owner of Molly's Gourmet Catering, takeout and cooking school at 220 W. John St.