In my last post, I wrote about the Chinese’s reaction to the State Dinner menu for Trump. My post also talked about hosting my own State Dinner in the comfort of my own home, by making the same dishes. Furthermore, I posted some photos and recipes for two of the dishes - they were Coconut Flavored Chicken Soup and Stewed Beef Steak in Tomato Sauce.
To recap, here is the English version of the main course as part of the Chinese State Dinner menu:
- Coconut Flavored Chicken Soup
- Stewed Beef Steak in Tomato Sauce
- Seafood Chowder
- Kung Pao Chicken
- Braised Vegetables in Premium Broth
- Grouper Fillets in Hot Chili Oil
In this post, I plan to share my recipes for the Seafood Chowder and Kung Pao Chicken. First, I would like to point out that there may be a slight discrepancy on the Chinese State Dinner menu regarding the Seafood Chowder.
The reason being when I was reading the Chinese version, I noted that it lists the dish as a baked seafood dish. However, the English menu lists it as a seafood chowder. Come think of it, when I first read the English paper, I found it really odd that they would serve two soups at dinner?!
Now, after reading the Chinese version, I believed the seafood was not a chowder/soup, instead it was a baked seafood dish. Therefore, I proceeded to make a Baked Seafood instead.
Again, my husband loved our State Dinner at home, Part II:
Below is the steps I took to prepare these two state dinner dishes:
Baked Seafood
Melt butter in a pot and sauté onion, ginger, green onion, celery, carrot, potato. Season with salt, pepper and bay leaf. Pour in water and milk and bring to a boil until vegetables are tender. Whisk corn starch into water and stir into the pot to thicken. Discord bay leaf. Stir in shrimp, scallop and Halibut Fillets. Squeeze in Lemon juice, salt and pepper. Pour into baking dish and bake for 5 minutes.
Kung Pao Chicken
Marinade chicken with salt, pepper, soy sauce, sesame oil, and cornstarch, set aside. Combine soy sauce, rice vinegar, chicken stock, sesame oil, and cornstarch in a small bowl and whisk together, set aside. Heat oil in pan, fry the chicken. After 5 minutes, add onion, green onion, chopped red and green peppers and ginger, mix well. Add nuts and red chili, cover and cook until done.
