Long Jing Chao Xia

1 lb Med-sized raw shrimp
2 ts Salt
1 tb Long Jing (Dragon Well) tea
-??any Chinese green tea 1 c Boiling water
1 1/2 tb Peanut oil
1 tb Rice wine or dry sherry

IF THE SHRIMP ARE UNPEELED, peel them by removing their shell, legs and tail. Devein them by making a surface cut down the back of the shrimp and removing the black, green or yellow matter. Rinse them well under cold running water and pat them thoroughly dry with paper towels. Rub the shrimp evenly with salt and set aside.

Put the tea leaves in a heat-proof measuring cup and pour in the hot water. Let the tea steep for 15 minutes. Heat a wok or large saute pan until it is hot and add the oil. Then add the shrimp and rice wine and stir-fry for 30 seconds. Pour in the tea and half of the leaves and cook for another minute. Remove the shrimp with a slotted spoon to a serving platter and reduce any liquid in the wok by half.

Pour this over the shrimp and serve at once

Fruit Juice Slush

2 c Boiling water
4 GREEN tea bags
7 c Water
2 c Sugar
1 cn Frozen orange juice (10 oz)
1 cn Frozen lemonade
2 c Rum, gin, or vodka

Put GREEN tea bags in 2 c. boiling water, let set and chill. Dissolve 7 c. water and 2 c. sugar together.

Mix all ingredients together and put in freezer for 24 hours or longer. Stir before using. Use 1/2 glass slush and 1/2 glass 7UP

Chicken Szechuan-Style with Sesame Paste

2 Whole chicken beasts,
Skinned and boned 2 tb Szechuan peppercorns
4 tb Sesame paste
3 tb Green tea
2 tb Wine vinegar
2 1/2 ts Soy sauce
3 tb Peanut oil
2 ts Crushed red pepper *
3 Slices fresh ginger, minced
1 Scallion (white part only),
Chopped 1 cl Garlic, minced fine
1 1/2 tb Dry sherry or
Shaoshing wine 1/2 ts Cayenne pepper
Lettuce leaves

* or you substitute 2 whole chili peppers, crushed.

In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them; set aside. Remove the chicken breasts from the pot, drain and cool them. Slice them, then shred the slices into julienne pieces. In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy sauce; blend well. Add the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients very well. Toss the chicken strips in this sauce, to coat.

Refrigerate until 20 minutes before serving. Pass the chicken and the lettuce leaves separately, and let each guest place a small portion of the chicken in the middle of a lettuce leaf and roll it up like an egg roll to eat using fingers. Makes 6 appetizer servings.

NOTE: The authentic recipe calls for green tea to thin the sesame seed paste, but you may substitute chicken broth, or simply water, if you prefer.

Chestnuts Cooked In Green Tea

6 ea Peeled Chestnuts
4 ts Sugar
2 1/2 ts Green Tea Leaves
1 ts Soya Sauce

Cover the chesnuts with cold water and the tea leaves and bring to boil in a small saucepan. Reduce the heat and simmer for 20 minutes until the chestnuts show no resistance when pierced. Drain and wash under cold running water.

Leave the brown membrane intact. Put 3/8 pt of water, sugar and the chestnuts into a saucepan and bring to boil. Reduce heat and simmer 20 minutes, the stir in Soy Sauce.

Simmer for 5 minutes, remove from heat, and cool to room temperature before draining and serving