Almond Chicken (4 servings)
1 lb. skinned chicken breast
1 c. vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 c. diced bamboo shoots
1/3 c. slivered almonds
Marinade:
1/4 tsp. salt
1/8 tsp. white pepper
1 tsp. cornstarch
1 T. soy sauce
1 egg white
Seasoning Sauce:
1 T. rice vinegar
2 T. soy sauce
1 T. Dry Sherry
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. cornstarch
Dice chicken into 1" cubes. Combine marinade
ingrediants, add chicken, and mix well. Let
stand 1/2 hr.
Heat oil in wok, add chicken, and stir fry until
browned. Remove chicken, and drain well. Stir fry
ginger, onion, pepper, and bamboo shoots for
about 1 min., until vegtables are crisp-tender.
Combine ingredients for seasoning sauce in
a small bowl, mix well, and add to wok. Bring
to a boil.
Add chicken to boiling sauce. Stir fry chicken
until coated with sauce. Add almonds, mix well,
and serve hot.
Variation:
Deep fry slivered almonds in vegtable oil for
2-3 mins. to crisp them up. Drain well on
paper towel. Let stand for 5 mins., before using.
Thursday, March 30, 2006
Wednesday, March 29, 2006
Piquant Chicken, Sichuan Style
Piquant Chicken, Sichuan Style
1 whole fryer chicken or capon, about 2 lbs.
2 T. soy sauce
1 tsp vinegar
1 tsp. scallions,chopped
1 tsp. fresh ginger,chopped
1 tsp. chili oil
1/2 tsp sesame oil
1/2 tsp. pepper
1/2 tsp. ground Sichuan peppercorn
1/2 tsp. MSG
Wash the chicken, and place in a pot of
boiling water to cover.
Boil over high heat for 30 mins.,
remove, drain, and let cool.
Chop into 1/2x2" pieces, and
place in a serving dish.
Mix all the seasonings together,
until the sugar is dissolved.
Pour over the chicken, and serve.
Note:
This dish is known for its combination of
piquant,peppery-hot flavors,
hence the Chinese name "Piquent Chicken."
1 whole fryer chicken or capon, about 2 lbs.
2 T. soy sauce
1 tsp vinegar
1 tsp. scallions,chopped
1 tsp. fresh ginger,chopped
1 tsp. chili oil
1/2 tsp sesame oil
1/2 tsp. pepper
1/2 tsp. ground Sichuan peppercorn
1/2 tsp. MSG
Wash the chicken, and place in a pot of
boiling water to cover.
Boil over high heat for 30 mins.,
remove, drain, and let cool.
Chop into 1/2x2" pieces, and
place in a serving dish.
Mix all the seasonings together,
until the sugar is dissolved.
Pour over the chicken, and serve.
Note:
This dish is known for its combination of
piquant,peppery-hot flavors,
hence the Chinese name "Piquent Chicken."
Tuesday, March 28, 2006
Funky Chicken with Sesame Noodles
Funky Chicken with Sesame Noodles
This has to be one of the most amazing chicken dishes
ever made or eaten. It's really scary to watch people
just attack this dish and practically inhale it in
one breath. Brush up on your Heimlich Maneuver,
people do get a little over-enthusiastic over
this. Prep time includes marinating time.
Sesame Noodles
1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/2 cup sesame oil
1/3 cup sugar
3 scallions, thinly sliced
1/4 cup sesame seeds (or more)
Funky Chicken
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breasts
sesame oil, for sauteeing
1. First make the sesame noodes:
Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. Toss with scallions and sprinkle with the sesame seeds.
7. Set aside while you marinate and then cook the chicken.
8. Funkying the chicken: In a bowl mix the soy sauce,
teriyaki sauce, garlic, brown sugar and the ginger.
9. Make sure the sugar has pretty much dissolved.
10. Add the chicken, making sure it's all coated with the sauce.
11. Cover and stick in the fridge for 2-3 hours.
12. Remove the chicken from the marinade, and
toss out the marinade left at the bottom of the bowl.
13. Heat the sesame oil in a large non-stick pan.
14. Add the chicken in batches and saute for about
10 minutes, or until done, adding more sesame oil as needed.
15. Remove the chicken from the pan and let cool slightly.
16. Slice the chicken diagonally into thin strips.
17. Serve the chicken over the sesame noodles.
This has to be one of the most amazing chicken dishes
ever made or eaten. It's really scary to watch people
just attack this dish and practically inhale it in
one breath. Brush up on your Heimlich Maneuver,
people do get a little over-enthusiastic over
this. Prep time includes marinating time.
Sesame Noodles
1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/2 cup sesame oil
1/3 cup sugar
3 scallions, thinly sliced
1/4 cup sesame seeds (or more)
Funky Chicken
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breasts
sesame oil, for sauteeing
1. First make the sesame noodes:
Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. Toss with scallions and sprinkle with the sesame seeds.
7. Set aside while you marinate and then cook the chicken.
8. Funkying the chicken: In a bowl mix the soy sauce,
teriyaki sauce, garlic, brown sugar and the ginger.
9. Make sure the sugar has pretty much dissolved.
10. Add the chicken, making sure it's all coated with the sauce.
11. Cover and stick in the fridge for 2-3 hours.
12. Remove the chicken from the marinade, and
toss out the marinade left at the bottom of the bowl.
13. Heat the sesame oil in a large non-stick pan.
14. Add the chicken in batches and saute for about
10 minutes, or until done, adding more sesame oil as needed.
15. Remove the chicken from the pan and let cool slightly.
16. Slice the chicken diagonally into thin strips.
17. Serve the chicken over the sesame noodles.
Monday, March 27, 2006
Garlic Chicken
Garlic Chicken
4 boneless, skinless chicken breast halves, about 1 lb.
1 egg white
1 T. cornstarch
1 T. Dry White wine, or Sherry
4 green onions
1 tsp. minced gingerroot
3 tsp. minced fresh garlic, about 6 med. cloves
2 T. vegetable oil
hot cooked rice
Sauce:
1 tsp. crushed chili paste (sambal oelek), or more to taste
2 tsp. sugar
1 tsp. cornstarch
2 tsp. rice vinegar
1 T. water
2 T. Dry White wine or Sherry
2 T. soy sauce
Place chicken breasts in freezer for 1-2 hrs.,
or until very firm but not frozen solid.
Slice crosswise into thin shreds.
In small bowl, lightly beat egg white,
then mix in 1 T. cornstach and 1 T. wine, stirring
until cornstarch is dissolved.
Add chicken, and mix well to coat all pieces.
Let stand at room temperature 30 mins.
Meanwhile, slice green onions on the
diagonal into very thin slices.
Mince gingerroot and garlic.
Combine sauce ingredients, mixing well.
Heat wok or frying pan, add oil,
and stir-fry chicken until no longer
pink. Remove chicken with a slotted spoon.
Add onions, ginger, and garlic to wok,
and stir fry about 30 secs., until ginger
and garlic are fragrant, but not brown.
Return chicken to wok, restir sauce ingredients,
and add to wok.
Cook, stirring constantly, until mixture is
well combined, hot and bubbly, and thickens slightly.
Turn off heat, and splash with about 1 tsp. of dark sesame oil.
Serve over rice.
Makes 4 servings
4 boneless, skinless chicken breast halves, about 1 lb.
1 egg white
1 T. cornstarch
1 T. Dry White wine, or Sherry
4 green onions
1 tsp. minced gingerroot
3 tsp. minced fresh garlic, about 6 med. cloves
2 T. vegetable oil
hot cooked rice
Sauce:
1 tsp. crushed chili paste (sambal oelek), or more to taste
2 tsp. sugar
1 tsp. cornstarch
2 tsp. rice vinegar
1 T. water
2 T. Dry White wine or Sherry
2 T. soy sauce
Place chicken breasts in freezer for 1-2 hrs.,
or until very firm but not frozen solid.
Slice crosswise into thin shreds.
In small bowl, lightly beat egg white,
then mix in 1 T. cornstach and 1 T. wine, stirring
until cornstarch is dissolved.
Add chicken, and mix well to coat all pieces.
Let stand at room temperature 30 mins.
Meanwhile, slice green onions on the
diagonal into very thin slices.
Mince gingerroot and garlic.
Combine sauce ingredients, mixing well.
Heat wok or frying pan, add oil,
and stir-fry chicken until no longer
pink. Remove chicken with a slotted spoon.
Add onions, ginger, and garlic to wok,
and stir fry about 30 secs., until ginger
and garlic are fragrant, but not brown.
Return chicken to wok, restir sauce ingredients,
and add to wok.
Cook, stirring constantly, until mixture is
well combined, hot and bubbly, and thickens slightly.
Turn off heat, and splash with about 1 tsp. of dark sesame oil.
Serve over rice.
Makes 4 servings
Sunday, March 26, 2006
Kung Pao Chicken
Kung Pao Chicken
1 chicken, about 2 lbs., or 1 lb. of chicken breasts
8 dried red chili peppers
1/2 c. skinless roasted peanuts, unsalted
1 slice ginger
1 garlic clove, peeled, and sliced
1 1/2 T. cornstarch
1 1/2 T. cold water
1 T. soy sauce
Sauce
2 T. dark soy sauce
1 T. Dry Sherry
1 T. sugar
1 tsp. cornstarch
1/2 tsp. salt
a few drops sesame oil
2-4 c. oil, for deep frying
3 1/2 T. oil, for stir-frying
Remove all the bones from the chicken, and cut into 1"cubes.
Add the soy sauce, cornstarch, and water.
Marinate the chicken for 30 mins.
While the chicken is marinating, prepare the vegetables.
Peel and slice the ginger, and remove the tips and the
seeds of the dry red peppers.
Cut into 1" chunks.
Mix the sauce ingredients, and set aside.
Heat wok, and add 1-1 1/2 T. oil.
Stir-fry the peanuts until they turn golden.
Remove, and set aside to cool.
Heat wok, and add oil for deep-frying.
Carefully slide the chicken into the wok, and deep-fry
the chicken for about 1 min.
Remove the chicken, and drain off the oil.
Heat 2 T. of oil in wok.
Add the dry red peppers, and stir-fry until they
turn dark.
Add the ginger and chicken, stir-frying rapidly.
Give the sauce a quick re-stir, and add to the wok.
Stir until the sauce is thickened, and mix together
with other ingredients.
Add the peanuts, and mix just before serving.
Makes 4-6 servings
1 chicken, about 2 lbs., or 1 lb. of chicken breasts
8 dried red chili peppers
1/2 c. skinless roasted peanuts, unsalted
1 slice ginger
1 garlic clove, peeled, and sliced
1 1/2 T. cornstarch
1 1/2 T. cold water
1 T. soy sauce
Sauce
2 T. dark soy sauce
1 T. Dry Sherry
1 T. sugar
1 tsp. cornstarch
1/2 tsp. salt
a few drops sesame oil
2-4 c. oil, for deep frying
3 1/2 T. oil, for stir-frying
Remove all the bones from the chicken, and cut into 1"cubes.
Add the soy sauce, cornstarch, and water.
Marinate the chicken for 30 mins.
While the chicken is marinating, prepare the vegetables.
Peel and slice the ginger, and remove the tips and the
seeds of the dry red peppers.
Cut into 1" chunks.
Mix the sauce ingredients, and set aside.
Heat wok, and add 1-1 1/2 T. oil.
Stir-fry the peanuts until they turn golden.
Remove, and set aside to cool.
Heat wok, and add oil for deep-frying.
Carefully slide the chicken into the wok, and deep-fry
the chicken for about 1 min.
Remove the chicken, and drain off the oil.
Heat 2 T. of oil in wok.
Add the dry red peppers, and stir-fry until they
turn dark.
Add the ginger and chicken, stir-frying rapidly.
Give the sauce a quick re-stir, and add to the wok.
Stir until the sauce is thickened, and mix together
with other ingredients.
Add the peanuts, and mix just before serving.
Makes 4-6 servings
Saturday, March 25, 2006
Lemon Chicken
Lemon Chicken
Marinade:
1 T. vegetable oil
2 tsp. soy sauce
1/2 tsp. sherry
dash of freshly ground pepper
4 chicken breast halves, boned, and flattened to 1/2" thickness
cornstarch
Lemon Sauce:
3/4 c. water
3 heaping T. sugar
2 T. ketchup
juice of 1 lg. lemon
1 tsp. vegetable oil
dash of salt
1 tsp. cornstarch, dissolved in small amount of water
vegetable oil
2/3 c. bean sprouts
2/3 c. thinly sliced snow peas
2/3 c. thinly sliced bamboo shoots
1/2 c. thinly sliced water chestnuts
tomato wedges, lemon slices, green onion slices and crushed almonds
(garnish)
For Marinade:
Combine oil, soy sauce, Sherry and pepper in
small bowl. Rub over chicken, allowing excess to drain off.
Coat lightly with cornstarch. Refrigerate at least 30 mins.
For Lemon Sauce:
Combine water, sugar, catsup, lemon, oil and salt
in small saucepan. Bring to boil over med-high heat,
stirring occasionally.
Add dissolved cornstarch, and stir until
slightly thickened. Keep warm.
Heat 1/2" vegetable oil in a lg. skillet over
med-high heat, until light haze forms.
Fry chicken until golden brown on each side.
Drain, and cut into strips 3/4" wide.
Set aside, and keep warm.
Wipe out skillet. Add small amount vegetable oil,
and heat over med-high until light haze forms.
Add bean sprouts, snow peas, bamboo shoots,
and water chestnuts.
Stir-fry until crisp-tender. Transfer to
heated platter.
Top with chicken, and spoon lemon sauce over.
Garnish with tomato wedges, lemon slices, green onions, and almonds.
Makes 4 servings
Marinade:
1 T. vegetable oil
2 tsp. soy sauce
1/2 tsp. sherry
dash of freshly ground pepper
4 chicken breast halves, boned, and flattened to 1/2" thickness
cornstarch
Lemon Sauce:
3/4 c. water
3 heaping T. sugar
2 T. ketchup
juice of 1 lg. lemon
1 tsp. vegetable oil
dash of salt
1 tsp. cornstarch, dissolved in small amount of water
vegetable oil
2/3 c. bean sprouts
2/3 c. thinly sliced snow peas
2/3 c. thinly sliced bamboo shoots
1/2 c. thinly sliced water chestnuts
tomato wedges, lemon slices, green onion slices and crushed almonds
(garnish)
For Marinade:
Combine oil, soy sauce, Sherry and pepper in
small bowl. Rub over chicken, allowing excess to drain off.
Coat lightly with cornstarch. Refrigerate at least 30 mins.
For Lemon Sauce:
Combine water, sugar, catsup, lemon, oil and salt
in small saucepan. Bring to boil over med-high heat,
stirring occasionally.
Add dissolved cornstarch, and stir until
slightly thickened. Keep warm.
Heat 1/2" vegetable oil in a lg. skillet over
med-high heat, until light haze forms.
Fry chicken until golden brown on each side.
Drain, and cut into strips 3/4" wide.
Set aside, and keep warm.
Wipe out skillet. Add small amount vegetable oil,
and heat over med-high until light haze forms.
Add bean sprouts, snow peas, bamboo shoots,
and water chestnuts.
Stir-fry until crisp-tender. Transfer to
heated platter.
Top with chicken, and spoon lemon sauce over.
Garnish with tomato wedges, lemon slices, green onions, and almonds.
Makes 4 servings
Friday, March 24, 2006
Five-spice Chinese Chicken Wings
Five-spice Chinese Chicken Wings
2 lbs. chicken wings
1 clove garlic
1/2 tsp. Chinese Five-Spice powder
3 T. soy sauce
1/2 tsp. ground ginger
3 T. light vinegar, cider or White wine
1 T. Hoisin sauce, optional
2 T. honey
1 T. brown sugar
Place wings in glass tray.Marinate using above
ingredients for at least 1/2 hr.
Place in oven tray, cover in foil, and put in
hot oven for 1/2 hr. Remove, turn over, cover,
and replace in oven for another 1/2 hr.
Check if juices have evaporated, and sugar has
started to carmelize, and darken.
Remove foil, turn over the chicken, and add
2 T. of hot water to the pan. This will dilute
the caramelized sugar, and you will have brown
sauce. Return to oven without cover for 5-10 mins.
Keep checking and turning, until juices evaporate.
Mix the chicken with the juices, and allow to rest,
covered, for 5 mins. before serving.
Tip: If your afraid to burn the chicken, remove
chicken from pan, place pan on its' own with
juices, and return to oven until juices evaporate.
Add chicken back to pan, stir to coat, and leave
for a couple of mins., and you're done. You can do
the same with drumsticks, but cooking time will
increase accordingly.
You can also slow-cook this dish in a covered
frying pan on a stove.
Makes 6-8 servings
2 lbs. chicken wings
1 clove garlic
1/2 tsp. Chinese Five-Spice powder
3 T. soy sauce
1/2 tsp. ground ginger
3 T. light vinegar, cider or White wine
1 T. Hoisin sauce, optional
2 T. honey
1 T. brown sugar
Place wings in glass tray.Marinate using above
ingredients for at least 1/2 hr.
Place in oven tray, cover in foil, and put in
hot oven for 1/2 hr. Remove, turn over, cover,
and replace in oven for another 1/2 hr.
Check if juices have evaporated, and sugar has
started to carmelize, and darken.
Remove foil, turn over the chicken, and add
2 T. of hot water to the pan. This will dilute
the caramelized sugar, and you will have brown
sauce. Return to oven without cover for 5-10 mins.
Keep checking and turning, until juices evaporate.
Mix the chicken with the juices, and allow to rest,
covered, for 5 mins. before serving.
Tip: If your afraid to burn the chicken, remove
chicken from pan, place pan on its' own with
juices, and return to oven until juices evaporate.
Add chicken back to pan, stir to coat, and leave
for a couple of mins., and you're done. You can do
the same with drumsticks, but cooking time will
increase accordingly.
You can also slow-cook this dish in a covered
frying pan on a stove.
Makes 6-8 servings
Thursday, March 23, 2006
Ginger Chicken
Ginger Chicken
1 1/2 T. sesame seeds, toasted
1 T. grated fresh gingerroot
3 T. honey
3 T. reduced sodium soy sauce
6 boneless, skinless chicken breasts
Combine first 4 ingredients and set aside.
Place chicken between 2 sheets of wax paper, and
flatten to 1/4" thickness.
Brush half of the marinade over the chicken.
Coat grill rack with cooking spray, and place grill over med. heat.
Place chicken on grill and cook 8-10 mins., or
until chicken is no longer pink in the center,
basting frequently with remaining marinade.
Makes 6 servings
1 1/2 T. sesame seeds, toasted
1 T. grated fresh gingerroot
3 T. honey
3 T. reduced sodium soy sauce
6 boneless, skinless chicken breasts
Combine first 4 ingredients and set aside.
Place chicken between 2 sheets of wax paper, and
flatten to 1/4" thickness.
Brush half of the marinade over the chicken.
Coat grill rack with cooking spray, and place grill over med. heat.
Place chicken on grill and cook 8-10 mins., or
until chicken is no longer pink in the center,
basting frequently with remaining marinade.
Makes 6 servings
Wednesday, March 22, 2006
FIVE SPICE CHICKEN (Wu Hsiang Chi)
FIVE SPICE CHICKEN (Wu Hsiang Chi)
Place 2 1/2 pounds of chicken pieces in a dish.
Mix the following and pour over the chicken.
1/3 cup soy sauce
2 tablespoons oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon crushed aniseed
1/8 teaspoon nutmeg
1/8 teaspoon cloves
Cover and refrigerate, basting periodically, for at least
1 hour.
Place chicken in an ungreased 13 x 9-inch baking dish.
Brush marinade on chicken. Bake at 350 degrees F
for 1 hour, basting twice more during baking.
Place 2 1/2 pounds of chicken pieces in a dish.
Mix the following and pour over the chicken.
1/3 cup soy sauce
2 tablespoons oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon crushed aniseed
1/8 teaspoon nutmeg
1/8 teaspoon cloves
Cover and refrigerate, basting periodically, for at least
1 hour.
Place chicken in an ungreased 13 x 9-inch baking dish.
Brush marinade on chicken. Bake at 350 degrees F
for 1 hour, basting twice more during baking.
General Tso's Chicken
General Tso's Chicken
Sauce
1/2 c. cornstarch
1/4 c. water
1 1/2 tsp. minced garlic
1 1/2 tsp. minced ginger root
3/4 c. sugar
1/2 c. soy sauce
1/4 c. white vinegar
1/4 c. cooking wine
1 1/2 c. hot chicken broth
1 tsp. MSG (monosodium glutamate), optional
Meat
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 c. soy sauce
1 tsp. white pepper
1 egg
1 c. cornstarch
vegetable oil for deep-frying
2 c. sliced green onions
16 small dried hot peppers
Mix 1/2 c. cornstarch with water.
Add garlic, ginger, sugar, 1/2 c. soy sauce,
vinegar, wine, chicken broth and MSG, if desired.
Stir until sugar dissolves. Refrigerate until needed.
In separate bowl mix chicken, 1/4 c. soy sauce,
and white pepper.
Stir in egg.
Add 1 c. cornstarch, and mix until chicken
pieces are coated evenly.
Add 1 c. of vegetable oil to help
separate chicken pieces.
Divide chicken into small quantities,
and deep-fry at 350, until crispy.
Drain on paper towels.
Place a small amount of oil in wok,
and heat until wok is hot.
Add onions and peppers,
and stir-fry briefly.
Stir sauce, and add to wok.
Place chicken in sauce, and cook until sauce thickens.
Sauce
1/2 c. cornstarch
1/4 c. water
1 1/2 tsp. minced garlic
1 1/2 tsp. minced ginger root
3/4 c. sugar
1/2 c. soy sauce
1/4 c. white vinegar
1/4 c. cooking wine
1 1/2 c. hot chicken broth
1 tsp. MSG (monosodium glutamate), optional
Meat
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 c. soy sauce
1 tsp. white pepper
1 egg
1 c. cornstarch
vegetable oil for deep-frying
2 c. sliced green onions
16 small dried hot peppers
Mix 1/2 c. cornstarch with water.
Add garlic, ginger, sugar, 1/2 c. soy sauce,
vinegar, wine, chicken broth and MSG, if desired.
Stir until sugar dissolves. Refrigerate until needed.
In separate bowl mix chicken, 1/4 c. soy sauce,
and white pepper.
Stir in egg.
Add 1 c. cornstarch, and mix until chicken
pieces are coated evenly.
Add 1 c. of vegetable oil to help
separate chicken pieces.
Divide chicken into small quantities,
and deep-fry at 350, until crispy.
Drain on paper towels.
Place a small amount of oil in wok,
and heat until wok is hot.
Add onions and peppers,
and stir-fry briefly.
Stir sauce, and add to wok.
Place chicken in sauce, and cook until sauce thickens.
Tuesday, March 21, 2006
Chicken Sticks
Chicken Sticks
3 lbs. chicken wings
1/4 c. soy sauce
1 clove garlic
1 tsp. grated green ginger
1 tsp. sugar
2 T. dry Sherry
2 T. oil
1 T. honey
salt, pepper
Wash and dry wings.
Cut off wing tips at joint, as shown.
Use wing tips in another dish, or to make soup.
Holding small end of bone, trim around bone with
sharp knife to cut meat free from bone.
Then cut, scrape and push meat down to lg. end.
Using fingers, pull skin and meat down over
end of bone. They will resemble baby drumsticks.
In a lg. bowl combined soy sauce, crushed garlic,
ginger, salt, pepper, sugar, honey, and Sherry.
Pour over chicken sticks, and refrigerate overnight.
Stir them occasionally.
Pour chicken sticks and the marinate into baking dish
with oil, and spread them out evenly in pan.
Bake in 350 oven, for 35 mins., or until cooked.
Baste occasionally with pan juice, and stir occasionally.
Remove from oven, quickly brush any remaining
marinate over the chicken sticks.
Put on plate to serve.
These make wonderful party food and are
great to serve with drinks.
Keep napkins handy.
Makes about 24
3 lbs. chicken wings
1/4 c. soy sauce
1 clove garlic
1 tsp. grated green ginger
1 tsp. sugar
2 T. dry Sherry
2 T. oil
1 T. honey
salt, pepper
Wash and dry wings.
Cut off wing tips at joint, as shown.
Use wing tips in another dish, or to make soup.
Holding small end of bone, trim around bone with
sharp knife to cut meat free from bone.
Then cut, scrape and push meat down to lg. end.
Using fingers, pull skin and meat down over
end of bone. They will resemble baby drumsticks.
In a lg. bowl combined soy sauce, crushed garlic,
ginger, salt, pepper, sugar, honey, and Sherry.
Pour over chicken sticks, and refrigerate overnight.
Stir them occasionally.
Pour chicken sticks and the marinate into baking dish
with oil, and spread them out evenly in pan.
Bake in 350 oven, for 35 mins., or until cooked.
Baste occasionally with pan juice, and stir occasionally.
Remove from oven, quickly brush any remaining
marinate over the chicken sticks.
Put on plate to serve.
These make wonderful party food and are
great to serve with drinks.
Keep napkins handy.
Makes about 24
Friday, March 17, 2006
Chicken Cashew Stir Fry
Chicken Cashew Stir Fry
1 whole chicken breast skinned, and deboned, and cut into 1/2" cubes
2 chicken thighs, skinned, deboned, and cut into 1/2" cubes
6 oz. cashews
1/4 lb. broccoli
1/4 lb. snow pea pods
1/4 lb. mushrooms, cut into small pieces
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 small onion, cut into small pieces
1 clove garlic, crushed
3 T. hoisin sauce
2 T. corn starch, to be mixed with 3 T. water
3 T. peanut oil, to cook cashews and chicken
1 T. peanut oil, to cook veggies in
To add to oil after cooking chicken.
Heat wok med. high heat. Pour oil around sides.
Drop nuts into wok stir fry, until golden brown.
Remove, and place on plate.
Salt and pepper chicken, to taste.
Set heat on high.
Put garlic into wok stir fry 5 secs., then
place chicken into wok.
Stir fry until chicken is done, about 6 mins.,
then remove.
Place on plate with nuts. Set aside.
Add remaining oil to wok.
Add veggies. Stir fry tell crisp, and tender.
Add hoisin sauce.
Put chicken and nuts back in.
Add corn starch and water mixture. Stir until
thick. Serve over rice.
1 whole chicken breast skinned, and deboned, and cut into 1/2" cubes
2 chicken thighs, skinned, deboned, and cut into 1/2" cubes
6 oz. cashews
1/4 lb. broccoli
1/4 lb. snow pea pods
1/4 lb. mushrooms, cut into small pieces
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 small onion, cut into small pieces
1 clove garlic, crushed
3 T. hoisin sauce
2 T. corn starch, to be mixed with 3 T. water
3 T. peanut oil, to cook cashews and chicken
1 T. peanut oil, to cook veggies in
To add to oil after cooking chicken.
Heat wok med. high heat. Pour oil around sides.
Drop nuts into wok stir fry, until golden brown.
Remove, and place on plate.
Salt and pepper chicken, to taste.
Set heat on high.
Put garlic into wok stir fry 5 secs., then
place chicken into wok.
Stir fry until chicken is done, about 6 mins.,
then remove.
Place on plate with nuts. Set aside.
Add remaining oil to wok.
Add veggies. Stir fry tell crisp, and tender.
Add hoisin sauce.
Put chicken and nuts back in.
Add corn starch and water mixture. Stir until
thick. Serve over rice.
Thursday, March 16, 2006
Chinese Chicken Wings
Chinese Chicken Wings
The secret to this delicious recipe is keeping the wings
in marinade for a good length of time,cooking the wings in the marinade, and the slow cooking process.
1/4 c. soy sauce
1/4 c. fruit juice
1 T. sugar
1 T. lemon juice
dash of red pepper flakes
1/2 tsp. ginger
1/2 tsp. minced garlic
2–3 lbs. of meaty chicken wings
Mix all ingredients, except the wings,
together to make marinade.
You may need to double or triple ingredients
depending on how many wings you plan to make.
These measurements will cover about 2–3 lbs. wings
nicely.
Marinade wings for a minimum of 1 hr.,
but keep in mind the longer the marinade time
the more flavorful the wings will be.
Best results are achieved when you marinade
the wings for at least 24 hrs.
When choosing your wings, pick out
especially meaty ones. Prepare the
wings by cutting off the wing tips.
Place the prepared wings in a roasting pan.
Cover bottom with heavy tin foil which helps with cleanup.
Pour the marinade evenly over the wings.
Bake wings in a baking dish at 325, for 1-2 hrs., or until tender.
The secret to this delicious recipe is keeping the wings
in marinade for a good length of time,cooking the wings in the marinade, and the slow cooking process.
1/4 c. soy sauce
1/4 c. fruit juice
1 T. sugar
1 T. lemon juice
dash of red pepper flakes
1/2 tsp. ginger
1/2 tsp. minced garlic
2–3 lbs. of meaty chicken wings
Mix all ingredients, except the wings,
together to make marinade.
You may need to double or triple ingredients
depending on how many wings you plan to make.
These measurements will cover about 2–3 lbs. wings
nicely.
Marinade wings for a minimum of 1 hr.,
but keep in mind the longer the marinade time
the more flavorful the wings will be.
Best results are achieved when you marinade
the wings for at least 24 hrs.
When choosing your wings, pick out
especially meaty ones. Prepare the
wings by cutting off the wing tips.
Place the prepared wings in a roasting pan.
Cover bottom with heavy tin foil which helps with cleanup.
Pour the marinade evenly over the wings.
Bake wings in a baking dish at 325, for 1-2 hrs., or until tender.
Wednesday, March 15, 2006
Orange Flavored Chicken
Orange Flavored Chicken
2 T. peanut oil
1 slice ginger
1 chicken breast
1/4 c. orange juice
1/4 c. honey
2 T. soy sauce
2 T. cornstarch
3/4 T. dry mustard
1/2 orange
Heat the oil in a wok, and add in the ginger for 1/2 min.
Remove.
Cut chicken breast into small pieces, and fry until tender.
Make a sauce with the orange juice, honey, soy sauce,
cornstarch, and dry mustard. Add sauce to chicken,
and stir until thick. Slice orange into thin wheels,
and add in.
Remove, and serve.
2 T. peanut oil
1 slice ginger
1 chicken breast
1/4 c. orange juice
1/4 c. honey
2 T. soy sauce
2 T. cornstarch
3/4 T. dry mustard
1/2 orange
Heat the oil in a wok, and add in the ginger for 1/2 min.
Remove.
Cut chicken breast into small pieces, and fry until tender.
Make a sauce with the orange juice, honey, soy sauce,
cornstarch, and dry mustard. Add sauce to chicken,
and stir until thick. Slice orange into thin wheels,
and add in.
Remove, and serve.
Tuesday, March 14, 2006
Kung Pao Chicken II
Kung Pao Chicken
12 oz. chicken breast meat
4 T. peanut or corn oil
2 dried red chilies, seeded, and cut into pieces
2 cloves garlic, peeled, and diagonally sliced
4-6 thin slices fresh ginger root
1 T. Dry Sherry
3 green onions, cut into small rounds
2 oz. roasted peanuts
Marinade
1/3 tsp. salt
2 tsp. thin soy sauce
2 tsp. Sherry
1 tsp. cornstarch
1 T. egg white, slightly beaten
Sauce
1 T. thick soy sauce
1-2 T. chili sauce with garlic
2 tsp. white wine vinegar
2 tsp. sugar
1 1/2 tsp. cornstarch
6 T. chicken stock or water
DIRECTIONS:
Cut the chicken into thin strips. Best to cut when
chicken is slightly frozen. Cut into cubes about 1/2"
square.Put into a med.bowl.
Prepare the marinade. Add to chicken, mix well and
let marinade for 15-30 mins.
Prepare the sauce.
Heat a wok over high heat until smoke rises. Add
the oil and swirl it around. Add the dried chili,
stir, then add the garlic and ginger, and stir to
release their aroma.
Add the chicken.
Sliding the wok scoop to the bottom of the wok,
turn, and toss for about 1 min.
Splash in the Sherry around the side of the wok,
stirring, and tossing continuously.
Add the scallions, and continue to stir for
another 30-45 secs.
Add the well-stirred sauce to the wok. Continue
to stir while it thickens.
Add the peanuts, stir to mix for a few times,
then transfer to a warm serving plate. Serve
with steamed rice.
*You may want to only add 1 dried red chili,
about 1" long, if desired.
*If thin soy sauce is available, use it.
If not, regular soy sauce won't really
make a difference, only in color.
12 oz. chicken breast meat
4 T. peanut or corn oil
2 dried red chilies, seeded, and cut into pieces
2 cloves garlic, peeled, and diagonally sliced
4-6 thin slices fresh ginger root
1 T. Dry Sherry
3 green onions, cut into small rounds
2 oz. roasted peanuts
Marinade
1/3 tsp. salt
2 tsp. thin soy sauce
2 tsp. Sherry
1 tsp. cornstarch
1 T. egg white, slightly beaten
Sauce
1 T. thick soy sauce
1-2 T. chili sauce with garlic
2 tsp. white wine vinegar
2 tsp. sugar
1 1/2 tsp. cornstarch
6 T. chicken stock or water
DIRECTIONS:
Cut the chicken into thin strips. Best to cut when
chicken is slightly frozen. Cut into cubes about 1/2"
square.Put into a med.bowl.
Prepare the marinade. Add to chicken, mix well and
let marinade for 15-30 mins.
Prepare the sauce.
Heat a wok over high heat until smoke rises. Add
the oil and swirl it around. Add the dried chili,
stir, then add the garlic and ginger, and stir to
release their aroma.
Add the chicken.
Sliding the wok scoop to the bottom of the wok,
turn, and toss for about 1 min.
Splash in the Sherry around the side of the wok,
stirring, and tossing continuously.
Add the scallions, and continue to stir for
another 30-45 secs.
Add the well-stirred sauce to the wok. Continue
to stir while it thickens.
Add the peanuts, stir to mix for a few times,
then transfer to a warm serving plate. Serve
with steamed rice.
*You may want to only add 1 dried red chili,
about 1" long, if desired.
*If thin soy sauce is available, use it.
If not, regular soy sauce won't really
make a difference, only in color.
Sunday, March 12, 2006
10 MINUTE SZECHUAN CHICKEN
10 MINUTE SZECHUAN CHICKEN
Ingredients:
4 Chicken breasts* -- skinned an
3 tablespoons Cornstarch
1 tablespoon Vegetable oil
3 Cloves garlic -- minced
5 tablespoons Soy sauce (low salt)
1 1/2 tablespoons White-wine vinegar
1 teaspoon Sugar
1/4 cup Water
6 Green onions -- cut into 1" pi
1/8 teaspoon Cayenne or to taste
Instructions:
Cut chicken *(these are 1/2 breasts, as you buy them
in the market)into 1 1/2 inch cubes. Lightly toss
with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and
garlic until lightly browned. Add soy sauce, vinegar,
sugar and water.
Cover and cook 3 minutes or until chicken is cooked
through. Add green onions and cayenne; cook
uncovered about 2 minutes longer.
Ingredients:
4 Chicken breasts* -- skinned an
3 tablespoons Cornstarch
1 tablespoon Vegetable oil
3 Cloves garlic -- minced
5 tablespoons Soy sauce (low salt)
1 1/2 tablespoons White-wine vinegar
1 teaspoon Sugar
1/4 cup Water
6 Green onions -- cut into 1" pi
1/8 teaspoon Cayenne or to taste
Instructions:
Cut chicken *(these are 1/2 breasts, as you buy them
in the market)into 1 1/2 inch cubes. Lightly toss
with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and
garlic until lightly browned. Add soy sauce, vinegar,
sugar and water.
Cover and cook 3 minutes or until chicken is cooked
through. Add green onions and cayenne; cook
uncovered about 2 minutes longer.
Chinese Honey Soy Chicken
Chinese Honey Soy Chicken
2 lbs. chicken wings
Marinade
3 T. soy sauce
3 T. dark soy sauce
2 T. sugar
2 T. honey
1 tsp. salt
1 tsp. white pepper
Cut chicken wings into 3 segments, removing the tip
and discarding.
Combine soy sauce, dark soy sauce, sugar, honey, salt
and pepper in a med. bowl.
Place chicken in the bowl and coat with sauce, then
cover and marinate over night. If you have limited
space in your fridge, instead of using a bowl, use
a Zip-Lock plastic bag.
Line the wings up on a baking tray, and bake or
grill for about 30 mins. on med. heat.
2 lbs. chicken wings
Marinade
3 T. soy sauce
3 T. dark soy sauce
2 T. sugar
2 T. honey
1 tsp. salt
1 tsp. white pepper
Cut chicken wings into 3 segments, removing the tip
and discarding.
Combine soy sauce, dark soy sauce, sugar, honey, salt
and pepper in a med. bowl.
Place chicken in the bowl and coat with sauce, then
cover and marinate over night. If you have limited
space in your fridge, instead of using a bowl, use
a Zip-Lock plastic bag.
Line the wings up on a baking tray, and bake or
grill for about 30 mins. on med. heat.
Saturday, March 11, 2006
Szechuan Chicken
Szechuan Chicken
2 large chicken breasts, boneless, skinless
2 tblsp. soy sauce
2 tblsp. dry sherry
2 tsp. Cornstarch
¼ tsp. Sugar
¼ tsp. Ground ginger
¼ tsp. Crushed red pepper
1/8 tsp. Garlic powder
6 green onions
2 medium size green peppers
salad oil
½ cup dry roasted peanuts
Slice chicken breasts with knife held in slanting
position. Almost parallel to the cutting surface,
slice across width of each half into 1/8 inch thick
slices. In medium bowl, mix chicken, soy sauce, sherry,
cornstarch, sugar, ginger, red pepper and garlic
powder; set aside.
Cut green onions crosswise into 2 inch pieces. Cut
green peppers into bite size pieces. In 12 inch skillet
over medium high heat, in 1 tbsp. hot salad oil,
cook green onions and peppers, stirring quickly and
frequently, until vegetables are tender crisp, about
2 minutes.
With slotted spoon, remove vegetables to small bowl.
In same skillet over medium heat, in 2 more tblsp.
hot salad oil, cook peanuts until lightly browned,
stirring frequently. With slotted spoon remove peanuts
to bowl with vegetables.
In salad oil remaining in skillet over high heat,
cook chicken mixture, stirring quickly and constantly,
until chicken just loses its pink color, about 2 to
3 minutes. Return vegetables with any juices in bowl
and peanuts to skillet; heat through.
Makes 4 main dish servings
2 large chicken breasts, boneless, skinless
2 tblsp. soy sauce
2 tblsp. dry sherry
2 tsp. Cornstarch
¼ tsp. Sugar
¼ tsp. Ground ginger
¼ tsp. Crushed red pepper
1/8 tsp. Garlic powder
6 green onions
2 medium size green peppers
salad oil
½ cup dry roasted peanuts
Slice chicken breasts with knife held in slanting
position. Almost parallel to the cutting surface,
slice across width of each half into 1/8 inch thick
slices. In medium bowl, mix chicken, soy sauce, sherry,
cornstarch, sugar, ginger, red pepper and garlic
powder; set aside.
Cut green onions crosswise into 2 inch pieces. Cut
green peppers into bite size pieces. In 12 inch skillet
over medium high heat, in 1 tbsp. hot salad oil,
cook green onions and peppers, stirring quickly and
frequently, until vegetables are tender crisp, about
2 minutes.
With slotted spoon, remove vegetables to small bowl.
In same skillet over medium heat, in 2 more tblsp.
hot salad oil, cook peanuts until lightly browned,
stirring frequently. With slotted spoon remove peanuts
to bowl with vegetables.
In salad oil remaining in skillet over high heat,
cook chicken mixture, stirring quickly and constantly,
until chicken just loses its pink color, about 2 to
3 minutes. Return vegetables with any juices in bowl
and peanuts to skillet; heat through.
Makes 4 main dish servings
Friday, March 10, 2006
Sweet And Sour Chicken
Sweet And Sour Chicken
1 lb. boneless, skinless chicken breasts
3/4 c. baby carrots
1 cucumber
1/2 red bell pepper
1 garlic clove
Marinade
2 tsp. Chinese rice wine or Dry Sherry
1 tsp. cornstarch, corn flour
Batter
1-2 eggs, lightly beaten
3 T. potato starch*
Sauce**
4 1/2 T. rice vinegar
1 1/2 T. black rice vinegar
3/4 c. water
3 T. tomato paste
4 1/2 T. brown sugar
3/8 tsp. chile sauce, or to taste
1 1/2 tsp. cornstarch, mixed with 6 tsp. water
3 1/4 c. oil for deep-frying, and stir-frying
Cut the chicken into 1/2" cubes. Marinate in
the Rice wine or Sherry and cornstarch, for 30 mins.
While the chicken is marinating:
Prepare the vegetables:
Mince the garlic clove. Peel, and cut the cucumber
into thin slices, and cut the red pepper into cubes.
Chop the baby carrots. Bring a lg. pot of water to
boil and blanch the carrots briefly in the boiling
water. Drain thoroughly. In a small saucepan, add
the ingredients for the sweet and sour sauce
and bring to a boil. Turn the heat to low. and
keep warm.
To deep-fry the chicken:
Preheat 3 c. of oil to 350-375F. While waiting for
the oil to heat, brush the chicken cubes with the
beaten egg, and dip in the potato starch, to cover.
Deep-fry the dredged chicken pieces in batches,
being careful not to overcrowd the wok. Deep-fry for
3-4 mins., until the chicken turns golden brown. Drain
on paper towels. To deep-fry the chicken a second time
if desired: Bring the oil temperature up to 400F.
Deep-fry the chicken in batches, very briefly for
ess than 1 min., until the chicken turns brown. Drain
on paper towels. Drain all but 2 T. oil from the wok.
When oil is hot, add the garlic, and stir-fry
briefly until aromatic. Add the carrots. Stir-fry
for about 1 min., then add the red peppers. Add
the cucumber or save to use as a garnish. Bring
the sauce back up to a boil, and add to the wok,
mixing with the vegetables. Add the chicken. Heat
through, and serve over rice. Garnish with the
cucumber, if desired.
*Cornstarch can be substituted for the potato starch.
**This recipe is designed to make extra sauce for
mixing in with the rice.
It can easily be adjusted either up or down, depending
on how much sauce you want. Just be sure to keep the
proportions constant.
For 3/4 lb. of chicken, reduce quantities by 1/3(ie.
use 3 T. rice vinegar, 1 T. black rice vinegar,
1/2 c. water, 2 T. tomato paste, etc.)
1 lb. boneless, skinless chicken breasts
3/4 c. baby carrots
1 cucumber
1/2 red bell pepper
1 garlic clove
Marinade
2 tsp. Chinese rice wine or Dry Sherry
1 tsp. cornstarch, corn flour
Batter
1-2 eggs, lightly beaten
3 T. potato starch*
Sauce**
4 1/2 T. rice vinegar
1 1/2 T. black rice vinegar
3/4 c. water
3 T. tomato paste
4 1/2 T. brown sugar
3/8 tsp. chile sauce, or to taste
1 1/2 tsp. cornstarch, mixed with 6 tsp. water
3 1/4 c. oil for deep-frying, and stir-frying
Cut the chicken into 1/2" cubes. Marinate in
the Rice wine or Sherry and cornstarch, for 30 mins.
While the chicken is marinating:
Prepare the vegetables:
Mince the garlic clove. Peel, and cut the cucumber
into thin slices, and cut the red pepper into cubes.
Chop the baby carrots. Bring a lg. pot of water to
boil and blanch the carrots briefly in the boiling
water. Drain thoroughly. In a small saucepan, add
the ingredients for the sweet and sour sauce
and bring to a boil. Turn the heat to low. and
keep warm.
To deep-fry the chicken:
Preheat 3 c. of oil to 350-375F. While waiting for
the oil to heat, brush the chicken cubes with the
beaten egg, and dip in the potato starch, to cover.
Deep-fry the dredged chicken pieces in batches,
being careful not to overcrowd the wok. Deep-fry for
3-4 mins., until the chicken turns golden brown. Drain
on paper towels. To deep-fry the chicken a second time
if desired: Bring the oil temperature up to 400F.
Deep-fry the chicken in batches, very briefly for
ess than 1 min., until the chicken turns brown. Drain
on paper towels. Drain all but 2 T. oil from the wok.
When oil is hot, add the garlic, and stir-fry
briefly until aromatic. Add the carrots. Stir-fry
for about 1 min., then add the red peppers. Add
the cucumber or save to use as a garnish. Bring
the sauce back up to a boil, and add to the wok,
mixing with the vegetables. Add the chicken. Heat
through, and serve over rice. Garnish with the
cucumber, if desired.
*Cornstarch can be substituted for the potato starch.
**This recipe is designed to make extra sauce for
mixing in with the rice.
It can easily be adjusted either up or down, depending
on how much sauce you want. Just be sure to keep the
proportions constant.
For 3/4 lb. of chicken, reduce quantities by 1/3(ie.
use 3 T. rice vinegar, 1 T. black rice vinegar,
1/2 c. water, 2 T. tomato paste, etc.)
Kung Pao Chicken
Kung Pao Chicken
1 pound skinless chicken breast
1 egg white, save yolk for fried rice
1 tablespoon cornstarch
1 tablespoon sherry Or rice wine vinegar
1 tablespoon chili and garlic paste
1 tablespoon hoisin sauce
1 teaspoon sugar
2 teaspoons light soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger root
1 teaspoon crushed hot chile pepper
1/2 cup roasted unsalted peanuts
Peanut oil
Cut the chicken into bite size pieces.
In a bowl, beat the egg white, and add one
teaspoon of the sherry, then the cornstarch.
Mix thoroughly and set it aside in the
refridgerator.
In another bowl mix everything else, except the
peanuts, and depending on how hot you wish to
have it, add or subtract the amount of chile. If
this is too dry, add a little water or more rice
wine, or Chinese cooking wine, if available. Place
about half a cup of peanut oil in a hot skillet,
and stir fry the chicken pieces, about half a
dozen at a time until they are all browned...
drain off most of the oil, and re-heat the skillet,
then add the remaining ingredients to the skillet
and heat until simmering, then add the reserved
chicken...
stir fry this until it starts to reduce, and add
the peanuts and serve.... just before serving,
sprinkle with sesame oil. Serve with stir fried
vegetables and fried rice, with pickled ginger
as a side dish.
1 pound skinless chicken breast
1 egg white, save yolk for fried rice
1 tablespoon cornstarch
1 tablespoon sherry Or rice wine vinegar
1 tablespoon chili and garlic paste
1 tablespoon hoisin sauce
1 teaspoon sugar
2 teaspoons light soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger root
1 teaspoon crushed hot chile pepper
1/2 cup roasted unsalted peanuts
Peanut oil
Cut the chicken into bite size pieces.
In a bowl, beat the egg white, and add one
teaspoon of the sherry, then the cornstarch.
Mix thoroughly and set it aside in the
refridgerator.
In another bowl mix everything else, except the
peanuts, and depending on how hot you wish to
have it, add or subtract the amount of chile. If
this is too dry, add a little water or more rice
wine, or Chinese cooking wine, if available. Place
about half a cup of peanut oil in a hot skillet,
and stir fry the chicken pieces, about half a
dozen at a time until they are all browned...
drain off most of the oil, and re-heat the skillet,
then add the remaining ingredients to the skillet
and heat until simmering, then add the reserved
chicken...
stir fry this until it starts to reduce, and add
the peanuts and serve.... just before serving,
sprinkle with sesame oil. Serve with stir fried
vegetables and fried rice, with pickled ginger
as a side dish.
Hunan Chicken
Hunan Chicken
1 lb. skinless boneless chicken breasts,
cut into 1/2" pieces
5 T. soy sauce
4 tsp. cornstarch
4 T. water
2 1/4 T.rice vinegar
1 3/4 T. sesame oil
3 tsp. sugar
2 T. peanut oil
1/2 c. peanuts or cashews
2 regular bunches (about 10) green onions,
cut into 2" pieces, ends split
2 T. chili-garlic sauce
4 lg. cloves garlic, finely chopped
1 T. gingerroot, minced
Combine chicken, 2 T. soy sauce, and 3 tsp. cornstarch
in a med. bowl. Toss to coat. Let stand 30 mins at
room temperature.
In a small bowl, whisk together 3 T. soy sauce,
2 1/4 tsp. cornstarch, 4 T. water, vinegar, sesame oil,
and sugar.
Heat peanut oil in wok or a lg. non-stick skillet,
over high heat, until oil is very hot. Add chicken,
and stir fry 3 mins. Using slotted spoon, transfer
chicken to a med. bowl.
Add green onions, chili sauce, garlic, ginger, and
peanuts or cashews to wok or skillet, and cook for
2 mins. Add chicken and soy sauce mixture. Cook
until chicken is cooked through, about 3 mins.
Serve immediately with rice.
1 lb. skinless boneless chicken breasts,
cut into 1/2" pieces
5 T. soy sauce
4 tsp. cornstarch
4 T. water
2 1/4 T.rice vinegar
1 3/4 T. sesame oil
3 tsp. sugar
2 T. peanut oil
1/2 c. peanuts or cashews
2 regular bunches (about 10) green onions,
cut into 2" pieces, ends split
2 T. chili-garlic sauce
4 lg. cloves garlic, finely chopped
1 T. gingerroot, minced
Combine chicken, 2 T. soy sauce, and 3 tsp. cornstarch
in a med. bowl. Toss to coat. Let stand 30 mins at
room temperature.
In a small bowl, whisk together 3 T. soy sauce,
2 1/4 tsp. cornstarch, 4 T. water, vinegar, sesame oil,
and sugar.
Heat peanut oil in wok or a lg. non-stick skillet,
over high heat, until oil is very hot. Add chicken,
and stir fry 3 mins. Using slotted spoon, transfer
chicken to a med. bowl.
Add green onions, chili sauce, garlic, ginger, and
peanuts or cashews to wok or skillet, and cook for
2 mins. Add chicken and soy sauce mixture. Cook
until chicken is cooked through, about 3 mins.
Serve immediately with rice.
Chinese Orange Chicken
2 tsp dark sesame oil
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Del Monte Mandarin Oranges In Light Syrup, or similar item
1/2 cup reduced-sodium, fat-free chicken broth
1 Tbsp low-sodium soy sauce
2 tsp cornstarch
Heat oil in a large nonstick skillet over medium-high heat.
Season both sides of chicken with salt and pepper; add
chicken to skillet and cook until golden, flipping once,
about 2 minutes per side.
Drain oranges and reserve 1/4 cup liquid. Add oranges
with reserved liquid to skillet and simmer 2 minutes.
Whisk together broth, soy sauce and cornstarch in a
small bowl; add mixture to pan and simmer until sauce
thickens and chicken is cooked through, about 3 minutes
more.
Yields 1 piece of chicken and about 1/4 cup of
sauce per serving.
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Del Monte Mandarin Oranges In Light Syrup, or similar item
1/2 cup reduced-sodium, fat-free chicken broth
1 Tbsp low-sodium soy sauce
2 tsp cornstarch
Heat oil in a large nonstick skillet over medium-high heat.
Season both sides of chicken with salt and pepper; add
chicken to skillet and cook until golden, flipping once,
about 2 minutes per side.
Drain oranges and reserve 1/4 cup liquid. Add oranges
with reserved liquid to skillet and simmer 2 minutes.
Whisk together broth, soy sauce and cornstarch in a
small bowl; add mixture to pan and simmer until sauce
thickens and chicken is cooked through, about 3 minutes
more.
Yields 1 piece of chicken and about 1/4 cup of
sauce per serving.
Chinese Szechuan Chicken
CHINESE SZECHUAN CHICKEN
4 boneless chicken breast halves
3/4 C. LOW SODIUM chicken broth
1/4 C. light soy sauce
1/4 C. regular soy sauce
1 T. oyster sauce
1/4 to 1/2 C. water depending on how salty
chicken broth is
1/4 tsp. Chinese hot pepper sauce
2 T. brown sugar
1 tsp. ginger, finely minced
2 tsp. garlic, minced
3 - 12 dried Chinese red pepper pods
1 medium-size green bell pepper, diced or thinly-sliced
crescent shape
About 2 T. hot oil
1 T. cornstarch mixed with 1 T. water
Method
About 5-6 hours before cooking time, cut chicken breast
into bite-size chunks. Add about 1-2 tablespoons water
to breast meat,followed by an equal amount cornstarch.
Gently massage cornstarch into breast meat. Place meat
in refrigerator until ready to use.
About 1 hour, or earlier if you prefer, mix sauce
ingredients which includes everything except bell
peppers, dried red peppers, cornstarch and water.
Mix well and set aside.
When ready to cook chicken, heat wok until it smokes,
reduce heat and place a little oil in wok. It will
heat very quickly. Place chicken in wok and stir-fry.
When it is about halfway done, do use chicken with a
about 1 1/2 tablespoons dry white wine or sherry and
stir. Finish cooking chicken and remove from wok.
Next, clean wok and reheat it. Add just a little oil and
heat. After oil has heated, add a clove of garlic (does
not have to be minced) and dried red pepper pods.
Stir-fry for about 20 to 30 seconds before adding sauce
ingredients. After sauce has simmered for about a minute
or so, add cornstarch and water mixture. Stir briefly and
when sauce starts to thicken, add chopped bell peppers.
When sauce has thickened, add hot oil and stir until
well-mixed. Lastly, return chicken to wok and mix with
sauce.
Serve over white rice.
4 boneless chicken breast halves
3/4 C. LOW SODIUM chicken broth
1/4 C. light soy sauce
1/4 C. regular soy sauce
1 T. oyster sauce
1/4 to 1/2 C. water depending on how salty
chicken broth is
1/4 tsp. Chinese hot pepper sauce
2 T. brown sugar
1 tsp. ginger, finely minced
2 tsp. garlic, minced
3 - 12 dried Chinese red pepper pods
1 medium-size green bell pepper, diced or thinly-sliced
crescent shape
About 2 T. hot oil
1 T. cornstarch mixed with 1 T. water
Method
About 5-6 hours before cooking time, cut chicken breast
into bite-size chunks. Add about 1-2 tablespoons water
to breast meat,followed by an equal amount cornstarch.
Gently massage cornstarch into breast meat. Place meat
in refrigerator until ready to use.
About 1 hour, or earlier if you prefer, mix sauce
ingredients which includes everything except bell
peppers, dried red peppers, cornstarch and water.
Mix well and set aside.
When ready to cook chicken, heat wok until it smokes,
reduce heat and place a little oil in wok. It will
heat very quickly. Place chicken in wok and stir-fry.
When it is about halfway done, do use chicken with a
about 1 1/2 tablespoons dry white wine or sherry and
stir. Finish cooking chicken and remove from wok.
Next, clean wok and reheat it. Add just a little oil and
heat. After oil has heated, add a clove of garlic (does
not have to be minced) and dried red pepper pods.
Stir-fry for about 20 to 30 seconds before adding sauce
ingredients. After sauce has simmered for about a minute
or so, add cornstarch and water mixture. Stir briefly and
when sauce starts to thicken, add chopped bell peppers.
When sauce has thickened, add hot oil and stir until
well-mixed. Lastly, return chicken to wok and mix with
sauce.
Serve over white rice.
Homestyle Chicken Vegetable Soup
Ingredient
2 Tbsps. margarine
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 onion, chopped
1/2 tsp. dried Thyme leaves, crushed
1 49 1/2 oz. can, Swanson, clear ready to serve chicken broth
1 14 1/2 oz can diced tomatoes, undrained
1 1/2 cups cubed, cooked chicken
1 cup frozen corn
1 cup frozen peas
2/3 cup ditalini macaroni (I use 2 large handfuls of egg noodles instead
of the macaroni)
1/4 tsp. pepper
Method
1. In a 4 qt. saucepan over medium heat, in hot margarine, cook carrot and onion with Thyme until vegetables are tender.
2. Add broth and tomatoes. Heat to boiling. Add remaining ingredients. Reduce heat to low. Cover, simmer 15 minutes, stirring occasionally.
Makes 9 cups.
(If I have fresh spinach I add some of that to the soup).
2 Tbsps. margarine
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 onion, chopped
1/2 tsp. dried Thyme leaves, crushed
1 49 1/2 oz. can, Swanson, clear ready to serve chicken broth
1 14 1/2 oz can diced tomatoes, undrained
1 1/2 cups cubed, cooked chicken
1 cup frozen corn
1 cup frozen peas
2/3 cup ditalini macaroni (I use 2 large handfuls of egg noodles instead
of the macaroni)
1/4 tsp. pepper
Method
1. In a 4 qt. saucepan over medium heat, in hot margarine, cook carrot and onion with Thyme until vegetables are tender.
2. Add broth and tomatoes. Heat to boiling. Add remaining ingredients. Reduce heat to low. Cover, simmer 15 minutes, stirring occasionally.
Makes 9 cups.
(If I have fresh spinach I add some of that to the soup).
Thursday, March 09, 2006
Braised Chicken with peppers
Braised Chicken with peppers
Ingredients:
------------
3 red peppers
1 tblsp oil
1 tsp salt
1 lb chicken meat
1 oz fresh ginger
2 tblsp oil
pinch of brown sugar
2 tsp sherry
1 tsp cornstarch
2 tsp soy sauce
Instructions:
-------------
Core the peppers and cut into thin rings. Fry in the oil
and salt for 1 minute. Add 2 tablespoons water, bring to
the boil, cover and simmer for 2 minutes. Drain.
Cut the chicken into 1 inch pieces. Chop the ginger
finely, fry both chicken and ginger in oil for 1 minute.
Add the sugar and sherry.
Mix the cornstarch to a smooth paste with the soy sauce
and add to the pan. Heat gently, stirring until slightly
thickend. Add the peppers and cook for 1 minute.
Ingredients:
------------
3 red peppers
1 tblsp oil
1 tsp salt
1 lb chicken meat
1 oz fresh ginger
2 tblsp oil
pinch of brown sugar
2 tsp sherry
1 tsp cornstarch
2 tsp soy sauce
Instructions:
-------------
Core the peppers and cut into thin rings. Fry in the oil
and salt for 1 minute. Add 2 tablespoons water, bring to
the boil, cover and simmer for 2 minutes. Drain.
Cut the chicken into 1 inch pieces. Chop the ginger
finely, fry both chicken and ginger in oil for 1 minute.
Add the sugar and sherry.
Mix the cornstarch to a smooth paste with the soy sauce
and add to the pan. Heat gently, stirring until slightly
thickend. Add the peppers and cook for 1 minute.
Wednesday, March 08, 2006
Chicken Chop Suey
Chicken Chop Suey
1 lb. uncooked chicken breast, cut
1 T. oil
3 cubes vegetable bouillon
1/2 c. unsweetened pineapple juice
2 T. soy sauce
1/2 tsp. ginger
1/2 tsp. horseradish
1/2 c. sliced celery
1 green pepper, sliced
1/2 c. sliced mushrooms
1 tomato, diced
1/4 c. sliced green onions
1 1/2 c. fresh chinese pea pods
1 4 oz. can water chestnuts
3 c. fresh bean sprouts
Uncooked chicken breast, to be cut in 1" cubes.
Pan fry chicken in oil. Remove from heat, and set aside.
In another pan, crush bouillon cubes, and dissolve in
pineapple juice.
Add soy sauce, ginger, horseradish, celery, and
green pepper. Heat through.
Combine chicken with tomato, green onions, pea pods,
and water chestnuts. Stir-fry about 2 mins.
Pour over fresh bean sprouts, and top with pineapple sauce.
Serve immediately.
Makes 4 servings
1 lb. uncooked chicken breast, cut
1 T. oil
3 cubes vegetable bouillon
1/2 c. unsweetened pineapple juice
2 T. soy sauce
1/2 tsp. ginger
1/2 tsp. horseradish
1/2 c. sliced celery
1 green pepper, sliced
1/2 c. sliced mushrooms
1 tomato, diced
1/4 c. sliced green onions
1 1/2 c. fresh chinese pea pods
1 4 oz. can water chestnuts
3 c. fresh bean sprouts
Uncooked chicken breast, to be cut in 1" cubes.
Pan fry chicken in oil. Remove from heat, and set aside.
In another pan, crush bouillon cubes, and dissolve in
pineapple juice.
Add soy sauce, ginger, horseradish, celery, and
green pepper. Heat through.
Combine chicken with tomato, green onions, pea pods,
and water chestnuts. Stir-fry about 2 mins.
Pour over fresh bean sprouts, and top with pineapple sauce.
Serve immediately.
Makes 4 servings
Tuesday, March 07, 2006
Crisp Skin Chicken
Crisp Skin Chicken
Ingredients:
------------
1 chicken (2 1/2 lb)
1 tblsp vinegar
2 tblsp soy sauce
2 tblsp honey
1 tblsp sherry
1 tsp molasses (treacle)
2 tblsp all-purpose flour
1 tsp salt
peanot oil for deep frying
Instructions:
-------------
Put the chicken in a large saucepan and add boiling
water to come halfway up the sides of the chicken.
Cover tightly and simmer until just tender, about
45 minutes to 1 hour. Drain, rinse under cold water
and dry with kitchen paper.
Mix together the vinegar, soy sauce, honey, sherry
and treacle (molasses). Brush this all over the
chicken and then hang the chicken in an airy place
to dry, for about 30 minutes. Brush over the remaining
soy sauce mixture and hang again for 20-30 minutes.
Mix the flour and salt together and rub well into the
chicken skin. Fry in deep hot peanut oil until golden
and crisp. Drain well on absorbent kitchen paper.
Chop the chicken into 8 pieces and serve warm
with the following dips:
Cinnamon Dip:
=============
1 tblsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
1/4 tsp salt
Mix together, place in a small saucepan and
heat until very hot, stirring constantly.
Pepper and Salt Dip:
===================
1 tbsp salt
1/2 tbsp freshly ground black pepper
Mix together, place in a small saucepan and
heat, stirring constantly, until the salt
begins to brown.
Hoi Sin Sauce
=============
Guests dip the pieces of chicken into the dips
which are served separately in small bowls.
Note:
-----
As this dish is eaten with the fingers, place
finger bowls of cold water on the table.
Ingredients:
------------
1 chicken (2 1/2 lb)
1 tblsp vinegar
2 tblsp soy sauce
2 tblsp honey
1 tblsp sherry
1 tsp molasses (treacle)
2 tblsp all-purpose flour
1 tsp salt
peanot oil for deep frying
Instructions:
-------------
Put the chicken in a large saucepan and add boiling
water to come halfway up the sides of the chicken.
Cover tightly and simmer until just tender, about
45 minutes to 1 hour. Drain, rinse under cold water
and dry with kitchen paper.
Mix together the vinegar, soy sauce, honey, sherry
and treacle (molasses). Brush this all over the
chicken and then hang the chicken in an airy place
to dry, for about 30 minutes. Brush over the remaining
soy sauce mixture and hang again for 20-30 minutes.
Mix the flour and salt together and rub well into the
chicken skin. Fry in deep hot peanut oil until golden
and crisp. Drain well on absorbent kitchen paper.
Chop the chicken into 8 pieces and serve warm
with the following dips:
Cinnamon Dip:
=============
1 tblsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
1/4 tsp salt
Mix together, place in a small saucepan and
heat until very hot, stirring constantly.
Pepper and Salt Dip:
===================
1 tbsp salt
1/2 tbsp freshly ground black pepper
Mix together, place in a small saucepan and
heat, stirring constantly, until the salt
begins to brown.
Hoi Sin Sauce
=============
Guests dip the pieces of chicken into the dips
which are served separately in small bowls.
Note:
-----
As this dish is eaten with the fingers, place
finger bowls of cold water on the table.
Monday, March 06, 2006
Chicken and Apple Stir-Fry
Chicken and Apple Stir-Fry
6 dried mushrooms (such as shiitake or wood ear mushrooms)
12 ounces skinless, boneless chicken breast halves
3/4 cup cold water
3 tablespoons frozen orange, apple, or pineapple
juice concentrate, thawed
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
1/4 cup sliced or slivered almonds
1 tablespoon vegetable oil
2 medium green, red, orange, and/or yellow bell
peppers,cut into thin strips
2 medium apples, thinly sliced
Hot cooked long grain or brown rice
In a small bowl cover, cover mushrooms with warm
water. Let soak for 30 minutes. Rinse and squeeze
the mushrooms to drain thoroughly. Discard stems.
Thinly slice mushrooms. Set aside.
Meanwhile, rinse chicken; pat dry with paper towels.
Cut into 1-inch pieces. Set aside.
For sauce, in a small bowl stir together the cold water,
juice concentrate, soy sauce, cornstarch, ginger,
cinnamon, and red pepper. Set aside.
Preheat a wok or large skillet over medium-high
heat. Add almonds; stir-fry for 2 to 3 minutes or
until golden. Remove almonds from wok. Let wok cool
slightly.
Add cooking oil to wok. Preheat over medium-high
heat (add more oil if necessary during cooking).
Stir-fry mushrooms, sweet peppers, and apples in
hot oil for 1 to 2 minutes or until peppers and
apples are crisp-tender. Remove apple mixture
from wok.
Add chicken to wok. Stir-fry for 3 to 4 minutes
or until tender and no longer pink. Push chicken from
center of wok.
Stir sauce; add to center of wok. Cook and stir
until thickened and bubbly. Return apple mixture
to wok. Stir all ingredients together to coat.
Cook and stir for 1 to 2 minutes more or until
heated through.
Stir in toasted almonds. Serve immediately with
hot cooked rice.
Makes 4 servings.
6 dried mushrooms (such as shiitake or wood ear mushrooms)
12 ounces skinless, boneless chicken breast halves
3/4 cup cold water
3 tablespoons frozen orange, apple, or pineapple
juice concentrate, thawed
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
1/4 cup sliced or slivered almonds
1 tablespoon vegetable oil
2 medium green, red, orange, and/or yellow bell
peppers,cut into thin strips
2 medium apples, thinly sliced
Hot cooked long grain or brown rice
In a small bowl cover, cover mushrooms with warm
water. Let soak for 30 minutes. Rinse and squeeze
the mushrooms to drain thoroughly. Discard stems.
Thinly slice mushrooms. Set aside.
Meanwhile, rinse chicken; pat dry with paper towels.
Cut into 1-inch pieces. Set aside.
For sauce, in a small bowl stir together the cold water,
juice concentrate, soy sauce, cornstarch, ginger,
cinnamon, and red pepper. Set aside.
Preheat a wok or large skillet over medium-high
heat. Add almonds; stir-fry for 2 to 3 minutes or
until golden. Remove almonds from wok. Let wok cool
slightly.
Add cooking oil to wok. Preheat over medium-high
heat (add more oil if necessary during cooking).
Stir-fry mushrooms, sweet peppers, and apples in
hot oil for 1 to 2 minutes or until peppers and
apples are crisp-tender. Remove apple mixture
from wok.
Add chicken to wok. Stir-fry for 3 to 4 minutes
or until tender and no longer pink. Push chicken from
center of wok.
Stir sauce; add to center of wok. Cook and stir
until thickened and bubbly. Return apple mixture
to wok. Stir all ingredients together to coat.
Cook and stir for 1 to 2 minutes more or until
heated through.
Stir in toasted almonds. Serve immediately with
hot cooked rice.
Makes 4 servings.
Sunday, March 05, 2006
Steamed Soy-Marinated Chicken
Steamed Soy-Marinated Chicken
1 cup low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon peanut oil
1/2 lime, juiced
1 (1-inch) piece ginger, sliced thick
1 cloves garlic, sliced
1 handful cilantro, chopped
4 boneless, skinless chicken breasts
1 head savoy cabbage
Into a large, re-sealable plastic bag add the soy sauce,
sesame oil, peanut oil, lime juice, ginger, garlic,
and cilantro.
Seal the bag and shake it to mix the ingredients. Add
the chicken breasts and shake it again. Let the chicken
marinate in the refrigerator for at least 1/2 hour or up
to overnight.
Pour about 1-inch of water into a wok and bring it to
a boil over high heat. Line the bottom of a bamboo
steamer with a layer of cabbage leaves. Place the
marinated chicken on top of the leaves.
Cover the steamer and put it into the wok. Steam the
chicken until it is cooked through, about 10 to 15 minutes.
1 cup low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon peanut oil
1/2 lime, juiced
1 (1-inch) piece ginger, sliced thick
1 cloves garlic, sliced
1 handful cilantro, chopped
4 boneless, skinless chicken breasts
1 head savoy cabbage
Into a large, re-sealable plastic bag add the soy sauce,
sesame oil, peanut oil, lime juice, ginger, garlic,
and cilantro.
Seal the bag and shake it to mix the ingredients. Add
the chicken breasts and shake it again. Let the chicken
marinate in the refrigerator for at least 1/2 hour or up
to overnight.
Pour about 1-inch of water into a wok and bring it to
a boil over high heat. Line the bottom of a bamboo
steamer with a layer of cabbage leaves. Place the
marinated chicken on top of the leaves.
Cover the steamer and put it into the wok. Steam the
chicken until it is cooked through, about 10 to 15 minutes.
Saturday, March 04, 2006
Chinese Roast Chicken
Chinese Roast Chicken
Moist, juicy, flavorful, easy.
Prep time includes 12 hours of
marinating.
1 whole broiler-fryer chicken
1/2 cup soy sauce, i use kikoman light soy
1/4 cup lemon juice
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1 clove garlic, minced
1/4 teaspoon ground black pepper
1. Mix together soy sauce, lemon juice, honey,
sesamme oil, dry mustard, ginger, garlic and
ground black pepper to make the marinade.
2. Place chicken in a bowl or zip lock plastic bag.
3. Pour marinade over it.
4. Marinate in refrigerator for at least one hour,
marinate it for at least 12 hours.
5. Turn the chicken over in marinade occasionally.
6. Preheat oven to 350 degrees Fahrenheit.
7. Roast chicken on rack until chicken is dark brown
and a fork can be inserted with ease, at least 1 1/4
to 1 1/2 hours.
8. Bring marinade to full boil and use to baste
chicken every 15 minutes.
Moist, juicy, flavorful, easy.
Prep time includes 12 hours of
marinating.
1 whole broiler-fryer chicken
1/2 cup soy sauce, i use kikoman light soy
1/4 cup lemon juice
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1 clove garlic, minced
1/4 teaspoon ground black pepper
1. Mix together soy sauce, lemon juice, honey,
sesamme oil, dry mustard, ginger, garlic and
ground black pepper to make the marinade.
2. Place chicken in a bowl or zip lock plastic bag.
3. Pour marinade over it.
4. Marinate in refrigerator for at least one hour,
marinate it for at least 12 hours.
5. Turn the chicken over in marinade occasionally.
6. Preheat oven to 350 degrees Fahrenheit.
7. Roast chicken on rack until chicken is dark brown
and a fork can be inserted with ease, at least 1 1/4
to 1 1/2 hours.
8. Bring marinade to full boil and use to baste
chicken every 15 minutes.
SUBGUM-GAI-PAN (Chicken and Vegetables)
SUBGUM-GAI-PAN (Chicken and Vegetables)
2 tablespoons vegetable oil
1 teaspoon salt
Dash of pepper
2 cups raw chicken
2 tablespoons green bell pepper, diced
1 cup bok choy, 1/8-inch slices
2 cups celery, 1/8-inch slices
1/2 cup chicken bouillon
3 small tomatoes, quartered
2 tablespoons cornstarch
2 teaspoons soy sauce
1/4 cup water
Put oil, salt and pepper into a skillet. Add raw chicken,
cut into 1/3-inch cubes. Cook on medium heat until done.
Add green pepper, bok choy, celery and chicken bouillon.
Cover an cook on medium heat for 10 minutes. Add tomatoes.
Blend and add the cornstarch, soy sauce and water.
Heat just until thickened. DO NOT BREAK UP TOMATOES.
2 tablespoons vegetable oil
1 teaspoon salt
Dash of pepper
2 cups raw chicken
2 tablespoons green bell pepper, diced
1 cup bok choy, 1/8-inch slices
2 cups celery, 1/8-inch slices
1/2 cup chicken bouillon
3 small tomatoes, quartered
2 tablespoons cornstarch
2 teaspoons soy sauce
1/4 cup water
Put oil, salt and pepper into a skillet. Add raw chicken,
cut into 1/3-inch cubes. Cook on medium heat until done.
Add green pepper, bok choy, celery and chicken bouillon.
Cover an cook on medium heat for 10 minutes. Add tomatoes.
Blend and add the cornstarch, soy sauce and water.
Heat just until thickened. DO NOT BREAK UP TOMATOES.
Thai Coconut Chicken
Thai Coconut Chicken
1 tablespoon curry powder
4 boneless, skinless chicken breast halves, cut
into 1-inch cubes
1/2 tablespoon peanut oil
2 cups sliced asparagus, cut into 1-inch pieces
on the diagonal
1 cup fresh snow peas
1 large carrot, shredded
4 green onions, sliced
1 (14-ounce) can light coconut milk
Hot cooked rice for accompaniment
In a medium size bowl, combine chicken and curry
powder; toss to coat. Heat oil in wok or large
skillet over high heat.
Stir-fry chicken until golden brown. Add asparagus,
snow peas, carrots and green onions and cook for
3 minutes. Add the coconut milk and bring to a boil.
Serve over hot, cooked rice.
Makes 4 servings.
1 tablespoon curry powder
4 boneless, skinless chicken breast halves, cut
into 1-inch cubes
1/2 tablespoon peanut oil
2 cups sliced asparagus, cut into 1-inch pieces
on the diagonal
1 cup fresh snow peas
1 large carrot, shredded
4 green onions, sliced
1 (14-ounce) can light coconut milk
Hot cooked rice for accompaniment
In a medium size bowl, combine chicken and curry
powder; toss to coat. Heat oil in wok or large
skillet over high heat.
Stir-fry chicken until golden brown. Add asparagus,
snow peas, carrots and green onions and cook for
3 minutes. Add the coconut milk and bring to a boil.
Serve over hot, cooked rice.
Makes 4 servings.
Friday, March 03, 2006
Sweet & Sour Chicken With Lemon
Sweet and Sour Chicken With Lemon
INGREDIENTS:
Chicken Bits:
2 pounds skinned, de-boned chicken, cut
into bite-sized pieces
1 cup all-purpose flour
A little fresh ground black pepper, ground
ginger and garlic powder to season flour (not a lot)
1/2 cup milk
2 eggs
Vegetable oil
Vegetables:
1 green bell pepper, washed, seeded and cut
into 1/2-inch square bits
1 red bell pepper, washed, seeded and cut into
1/2-inch square bits
1 large yellow onion, skinned, root end removed,
cut into 1/2-inch bits
2 medium carrots, peeled and trimed, slice thinly
on the diagonal
1 20-ounce can pineapple chunks in juice (no added
sweeteners)
Sweet and Sour Sauce:
1/2 cup reserved pineapple juice
1 cup water
1/4 cup granulated sugar
1/4 cup red wine vinegar
3 tablespoons lemon juice
4 - 6 drops red food coloring
2 rounded tablespoons corn starch mixed in enough
cold water to make a slurry
PREPARATION:
Directions for Making Chicken Bits
When cutting the chicken into bite-sized pieces,
remove any fat, gristle or connective tissue.
If the chicken is soft-frozen or almost thawed it
is easier to cut.
In small frying pan, add 1/2-inch vegetable oil.
Heat to deep-frying temperature. In a bowl mix eggs
and milk. Beat until well combined.Place flour and
seasonings in a shallow bowl and mix.
Dunk pieces of chicken in the egg and milk mixture.
Allow excess to drain. Dredge the chicken pieces in
the flour coating thoroughly.
Here is your chance to practice with your chop sticks
and keep the flour off from your fingers.
Drop pieces into the hot oil and fry until deep
golden brown. Turn as necessary to cook evenly on
all sides. When golden brown, remove to paper towel
covered plate to drain.
Repeat until all chicken pieces are cooked. Set aside
until assembly.
Directions for Making Sweet and Sour Sauce
Place pineapple and water in sauce pan. Heat over
low flame. Slowly add sugar while stirring.
When sugar has dissolved, slowly add the vinegar and
the lemon juice while stirring.
Add corn starch slurry and stir while heating. Bring
to a boil. Stir constantly until thickened. Add food
coloring (a couple drops at first and then adjust until
you have the red color you like) and stir well to mix.
Continue to heat and stir until almost a syrup.
Remove from heat and set aside.
Note: You will be judging the thickness of the sauce
while it is hot. It will thicken considerably when it
is set aside and cools.
Later, when added to the vegetables, the moisture
from the vegetables will thin the sauce quite a bit.
Directions for Assembling Completed Dish
Add a little vegetable oil to a large frying pan or wok.
Bring to frying temperature over medium heat.
Add vegetables (but not the pineapple) and cook,
stirring frequently, until onions begin to
caramelize.
Add sweet and sour sauce and continue cooking and
stirring until vegetable are bite tender and sauce
has re-thickened and clings to the vegetables.
Add pineapple and chicken bits and fold into the
vegetables and sauce. Simmer until heated through.
Serve.
Most home-made sweet and sour sauces are made
with brown sugar and the sauce has the distinctive
coffee color of the molasses in the brown sugar.
This recipe produces a red sweet and sour sauce that
looks just like the Chinese restaurant take-out
food but we think that it tastes a lot better.
Try it and see how easy it is to make
tasty oriental-style food at home.
INGREDIENTS:
Chicken Bits:
2 pounds skinned, de-boned chicken, cut
into bite-sized pieces
1 cup all-purpose flour
A little fresh ground black pepper, ground
ginger and garlic powder to season flour (not a lot)
1/2 cup milk
2 eggs
Vegetable oil
Vegetables:
1 green bell pepper, washed, seeded and cut
into 1/2-inch square bits
1 red bell pepper, washed, seeded and cut into
1/2-inch square bits
1 large yellow onion, skinned, root end removed,
cut into 1/2-inch bits
2 medium carrots, peeled and trimed, slice thinly
on the diagonal
1 20-ounce can pineapple chunks in juice (no added
sweeteners)
Sweet and Sour Sauce:
1/2 cup reserved pineapple juice
1 cup water
1/4 cup granulated sugar
1/4 cup red wine vinegar
3 tablespoons lemon juice
4 - 6 drops red food coloring
2 rounded tablespoons corn starch mixed in enough
cold water to make a slurry
PREPARATION:
Directions for Making Chicken Bits
When cutting the chicken into bite-sized pieces,
remove any fat, gristle or connective tissue.
If the chicken is soft-frozen or almost thawed it
is easier to cut.
In small frying pan, add 1/2-inch vegetable oil.
Heat to deep-frying temperature. In a bowl mix eggs
and milk. Beat until well combined.Place flour and
seasonings in a shallow bowl and mix.
Dunk pieces of chicken in the egg and milk mixture.
Allow excess to drain. Dredge the chicken pieces in
the flour coating thoroughly.
Here is your chance to practice with your chop sticks
and keep the flour off from your fingers.
Drop pieces into the hot oil and fry until deep
golden brown. Turn as necessary to cook evenly on
all sides. When golden brown, remove to paper towel
covered plate to drain.
Repeat until all chicken pieces are cooked. Set aside
until assembly.
Directions for Making Sweet and Sour Sauce
Place pineapple and water in sauce pan. Heat over
low flame. Slowly add sugar while stirring.
When sugar has dissolved, slowly add the vinegar and
the lemon juice while stirring.
Add corn starch slurry and stir while heating. Bring
to a boil. Stir constantly until thickened. Add food
coloring (a couple drops at first and then adjust until
you have the red color you like) and stir well to mix.
Continue to heat and stir until almost a syrup.
Remove from heat and set aside.
Note: You will be judging the thickness of the sauce
while it is hot. It will thicken considerably when it
is set aside and cools.
Later, when added to the vegetables, the moisture
from the vegetables will thin the sauce quite a bit.
Directions for Assembling Completed Dish
Add a little vegetable oil to a large frying pan or wok.
Bring to frying temperature over medium heat.
Add vegetables (but not the pineapple) and cook,
stirring frequently, until onions begin to
caramelize.
Add sweet and sour sauce and continue cooking and
stirring until vegetable are bite tender and sauce
has re-thickened and clings to the vegetables.
Add pineapple and chicken bits and fold into the
vegetables and sauce. Simmer until heated through.
Serve.
Most home-made sweet and sour sauces are made
with brown sugar and the sauce has the distinctive
coffee color of the molasses in the brown sugar.
This recipe produces a red sweet and sour sauce that
looks just like the Chinese restaurant take-out
food but we think that it tastes a lot better.
Try it and see how easy it is to make
tasty oriental-style food at home.
Thursday, March 02, 2006
Asparagus Chicken Stir-Fry
Asparagus Chicken Stir-Fry
1/2 pound fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut or vegetable oil, divided
1 tablespoon brown sugar
2 skinless, boneless chicken breast halves, cut into
thin 1-inch strips
Hot cooked rice
Cut asparagus into 1-inch pieces, discarding tough
bottoms of spears.
In a small bowl, mix together the hoisin sauce and
brown sugar and set aside.
Heat wok or large skillet over medium high heat.
When hot, add 2 tablespoons of oil. Stir fry asparagus
for approximately 2 minutes. Remove from the wok and
keep warm.
Heat wok to high heat. Add remaining 2 tbsp of oil
and the chicken pieces and stir fry until the chicken
is no longer pink. Add the reserved asparagus and
hoisin/sugar sauce and stir fry all together until
pieces are well-coated with sauce.
Serve over the hot rice.
Makes 2 servings.
1/2 pound fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut or vegetable oil, divided
1 tablespoon brown sugar
2 skinless, boneless chicken breast halves, cut into
thin 1-inch strips
Hot cooked rice
Cut asparagus into 1-inch pieces, discarding tough
bottoms of spears.
In a small bowl, mix together the hoisin sauce and
brown sugar and set aside.
Heat wok or large skillet over medium high heat.
When hot, add 2 tablespoons of oil. Stir fry asparagus
for approximately 2 minutes. Remove from the wok and
keep warm.
Heat wok to high heat. Add remaining 2 tbsp of oil
and the chicken pieces and stir fry until the chicken
is no longer pink. Add the reserved asparagus and
hoisin/sugar sauce and stir fry all together until
pieces are well-coated with sauce.
Serve over the hot rice.
Makes 2 servings.
Wednesday, March 01, 2006
Marinated Chicken Wings
Marinated Chicken Wings
1 1/2 lbs. chicken wings
6 shallots
2 cloves garlic
2 T. soy sauce
1 chicken stock cube
2 T. Dry Sherry
1 tsp. grated green ginger
1 1/2 T. brown sugar
3 T. oil
11 oz. can bamboo shoots
1 T. corn flour
3/4 c. water, some sugar and salt
Cut shallots diagonally. Put into bowl with crushed garlic,
soy sauce, Sherry, green ginger, brown sugar, salt and
chicken wings. Mix well. Let stand 1 hr. Drain, reserve marinade.
Heat oil in work, add drained and sliced bamboo
shoots, and fry 2 mins. Remove from pan.
Add chicken wings and shallots to pan.
Cook over high heat, until golden brown on both sides.
Reduce heat, cook further 10-15 mins., or until chicken is tender.
Blend corn flour with a little water, add remaining
water, crumbled stock cube and reserved marinade.
Add to wok, stir over high heat until sauce boils,
add sliced bamboo shoots, reduce heat, simmer further 2 mins.
Put chicken wings on serving dish, spoon sauce over.
Makes 4 servings
1 1/2 lbs. chicken wings
6 shallots
2 cloves garlic
2 T. soy sauce
1 chicken stock cube
2 T. Dry Sherry
1 tsp. grated green ginger
1 1/2 T. brown sugar
3 T. oil
11 oz. can bamboo shoots
1 T. corn flour
3/4 c. water, some sugar and salt
Cut shallots diagonally. Put into bowl with crushed garlic,
soy sauce, Sherry, green ginger, brown sugar, salt and
chicken wings. Mix well. Let stand 1 hr. Drain, reserve marinade.
Heat oil in work, add drained and sliced bamboo
shoots, and fry 2 mins. Remove from pan.
Add chicken wings and shallots to pan.
Cook over high heat, until golden brown on both sides.
Reduce heat, cook further 10-15 mins., or until chicken is tender.
Blend corn flour with a little water, add remaining
water, crumbled stock cube and reserved marinade.
Add to wok, stir over high heat until sauce boils,
add sliced bamboo shoots, reduce heat, simmer further 2 mins.
Put chicken wings on serving dish, spoon sauce over.
Makes 4 servings
Chinese Bang Bang Chicken
Chinese Bang Bang Chicken
Ingredients
1 tablespoon of chopped ginger
1 lb Chicken
3 Thinly sliced Carrots
1 cup of Been Sprouts
1 tbsp oil
1/2 tbsp of Sesame Oil
1/2 tbsp of Sesame Seeds
2 crushed red hot chilies
1 Teaspoon of Brown Sugar
1 Tablespoon of Dry Sherry
Directions
Place the ginger inside the chicken and sprinkle
chicken with salt and pepper and half the soy sauce.
Place in large saucepan and leave for half an hour.
Pour in water to cover the chicken and bring to a boil.
Cover and simmer for 1 hour until chicken is cooked,
let cool and remove from water.
Pull the chicken to pieces removing the meat from the
bones. feed bones and skin to the dog, and cut meat
into nice strips. mix with carrot and been sprouts.
Heat the sesame and vegetable oils in a pan adding
seeds and chilies, stir fry until lightly colored.
Remove from heat and and stir in the sugar, sherry
and remaining soy.
Pour over the chicken and marinate in fridge overnight.
Serve cold on a serving dish pouring over any
remaining marinade, serves four to six.
Ingredients
1 tablespoon of chopped ginger
1 lb Chicken
3 Thinly sliced Carrots
1 cup of Been Sprouts
1 tbsp oil
1/2 tbsp of Sesame Oil
1/2 tbsp of Sesame Seeds
2 crushed red hot chilies
1 Teaspoon of Brown Sugar
1 Tablespoon of Dry Sherry
Directions
Place the ginger inside the chicken and sprinkle
chicken with salt and pepper and half the soy sauce.
Place in large saucepan and leave for half an hour.
Pour in water to cover the chicken and bring to a boil.
Cover and simmer for 1 hour until chicken is cooked,
let cool and remove from water.
Pull the chicken to pieces removing the meat from the
bones. feed bones and skin to the dog, and cut meat
into nice strips. mix with carrot and been sprouts.
Heat the sesame and vegetable oils in a pan adding
seeds and chilies, stir fry until lightly colored.
Remove from heat and and stir in the sugar, sherry
and remaining soy.
Pour over the chicken and marinate in fridge overnight.
Serve cold on a serving dish pouring over any
remaining marinade, serves four to six.
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