Recipe: 33 Chinese Chicken Recipes

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TAKL TKL Chat - 01-24-98
Chinese New Year Recipes: Chicken
Moo Goo Gai Pan (Chicken with Mushrooms)
Crispy Mandarin Chicken
Ginger Chicken
Chicken Cubes With Cherry And Pineapple
Chicken In Lemon-Plum Sauce
Chinese Chicken Salad (Weight Watchers Magazine)
Cashew Chicken 1
Chicken Toasts
Chicken Chunks With Peanuts In Spicy
Teriyaki Drumettes
General Tso's Chicken
Szechwan Chicken and Cashews
Orange-Flavored Chicken, Sichuan Style
Crisp Skin Chicken
Chinese Grilled Chicken
Nectarine Salsa to go with Chinese Grilled chicken
Chicken Wings with Oyster Sauce
Sesame Wings
Steamed Chicken With Asparagus
Hoisin Baked Chicken
Chinese-Style Broiled Chicken Breasts
Chinese Chicken Noodle Salad
Almond Chicken
Chicken Ala Car
Quick-Fried Hot Diced Chicken, Sichuan Style
Sweet and Sour Chicken, Pork or Shrimp Cantonese-style
Chinese Chicken Salad-Ww
Chinese Chicken Salad
Lemon Chicken
Chinese Chicken-Noodle Salad
Shredded Chicken Sesame
Chicken With Cashew Nuts In Brown Sauce
General Tso's Chicken Ii

Nancy/CA (11:06:17 am) : * Exported from MasterCook *
Moo Goo Gai Pan (Chicken with Mushrooms)
Recipe By : Nancy's Kitchen
Serving Size : 4 Preparation Time :0:30
Categories : Chicken Chinese
Amount Measure Ingredient -- Preparation Method
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4 chicken skinned breasts cut into -- 1/2 inch cubes
1/4 cup dry white wine
2 green onions, sliced
1/2 cup celery -- sliced
1/4 pound fresh button mushrooms -- cut in half
6 water chestnuts -- sliced
1 teaspoon salt -- divided
1 tablespoon canola oil
12 whole snow peas
1/2 cup chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water
1/2 cup whole blanched almonds
1 teaspoon butter
1. Combine chicken with wine and 1/2 teaspoon salt. Set aside.
2. Add oil to a large wok. Heatwok over medium-high heat; add pea pods and
stirfry for 2 minutes; push aside. Add mushrooms and water chestnuts to wokt
and stirfry for 2 minutes; push aside. Add chicken cubes and wine. Stirfry 2
to 3 minutes or until chicken is cooked through. Bring vegetables down into
the chicken.
3. Stir together, the broth, cornstarch mixture, and 1/4 teaspoon salt. Add
slowly to chicken mixture. Heat until liquid is thick and clear. Remove from
heat. Serve over rice and sprinkle with toasted, blanched almonds.
Blanched and Toasted Almonds: Purchase blanched almonds or remove the skins
from almonds by placing them in boiling water for 2 to 3 minutes. Drain and
rub the skin from the almonds. Melt 1 teaspoon butter in a small skillet.
Add blanched almonds and cook over medium-high heat, stirring constantly,
until almonds are toasted a light golden brown. Remove from heat and
sprinkle with salt.
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Peggy, WA (11:28:24 am) :
CRISPY MANDARIN CHICKEN
Serving Size : 4
1 Egg white
2 tb Cornstarch
2 tb Soy sauce
4 Chicken breast halves,
-boneless, skinned,
-cut into 3/4-inch pieces
1/2 c Biscuit mix
1/3 c Water
1 tb Sesame seeds
Vegetable oil
1 cn Mandarin oranges (8-oz),
-undrained
2 Carrots, medium, scraped and
-thinly sliced
2 Green peppers, medium-size,
Cut into 1/4-inch wide
-strips
1/2 c Catsup
1/4 c Sugar
2 tb Cornstarch
2 tb Vinegar
1 t Chicken-flavored bouillon
-granules
Hot cooked rice
Combine egg white, 2 tablespoons cornstarch, and soy
sauce in a large bowl; mix well. Add chicken, coating
well; set aside.
Combine biscuit mix, water, and sesame seeds; mix
well. Add to chicken mixture, stirring to coat. Heat 3
to 4 inches of oil to 370 degrees; drop 4 to 5 pieces
of chicken, one at a time, into hot oil. Fry chicken 1
to 1-1/2 minutes on each side or until golden brown.
Drain on paper towels; set aside.
Drain oranges, reserving juice. Add enough water to
juice to make 1 1/4 cups. Pour juice mixture into a
skillet and bring to a boil; add carrots. Cover,
reduce heat, and simmer 4 to 5 minutes or until
crisp-tender. Add green pepper; cover and cook 1
minute. Combine catsup, sugar, cornstarch, vinegar,
and bouillon granules, mixing well. Stir into
vegetables, and bring to a boil. Add oranges and
chicken; cook over medium heat until chicken is
thoroughly heated. Serve over rice.
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(11:38:10 am) : * Exported from MasterCook *
Ginger Chicken
Recipe By : Canadian Living Magazine - June 1997
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Stir Fry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless skinless chicken breasts
2 tablespoons minced gingerroot
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon granulated sugar
1/2 teaspoon cornstarch
1 pinch cayenne pepper
1 tablespoon vegetable oil
2 cloves garlic; minced
1 cup thinly sliced mushrooms
1 sweet red or green pepper; cut in thin
-- strips
1/4 cup fresh coriander leaves
Serve with basmati rice and herbed carrots.
Slice chicken across the grain at 1-inch intervals. Stir together ginger,
soy sauce, oyster sauce, 1 tablespoon water, sugar, cornstarch and cayenne,
in large nonstick skillet or wok, heat oil over high heat; stir-fry chicken
and garlic for 2 minutes. Add mushrooms and green pepper; stir-fry for 1
minute. Add ginger mixture; stir-fry for 1 minute or until chicken is no
longer pink inside and sauce is thickened. Sprinkle with coriander.
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Peggy, WA (11:49:55 am) :
CHICKEN CUBES WITH CHERRY AND PINEAPPLE
Categories: Chinese, Chicken
Yield: 1 servings
2 c Oil
1 Chicken breast
2 tb Sugar
3 tb Catsup
3 tb Vinegar
1 tb Cornstarch
1 c Lichees juice
1 c Lichees meat
1/2 c Maraschino cherries
1/2 c Pineapple chunks
1 ts Sherry
2 ts Light soy sauce
1/2 ts Anise pepper
1 tb Chopped scallion
1 Egg white
2 tb Cornstarch
PREPARATION:
Bone chicken and cut into cubes; mix sherry, light soy
sauce, anise pepper, and chopped scallion together,
pour over chicken and marinate 1/2 hour.
Beat egg white and 2 tablespoons of cornstarch
together. Pour over chicken breast and above mix.
COOKING:
Heat oil to 325 degrees. Deep fry chicken. Drain on
paper towels. Mix sugar, catsup, vinegar, 1
tablespoon cornstarch, and lichees juice in saucepan;
stir until thickened. Add lichees meat, cherries and
pineapple. Stir until hot, then serve over chicken.
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Peggy, WA (11:51:36 am) :
CHICKEN IN LEMON-PLUM SAUCE
Categories: Chinese, Chicken
Yield: 6 servings
2 c Peanut oil
6 oz Rice noodles
2 lb Chicken breasts, boned and
-cut into chunks
MARINADE: 2 tablespoon
-sherry
2 tb Soy sauce
1/4 ts Mix vegetable season
2 ts Fresh ginger, grated
1 ts Honey
BATTER: 1 tablespoon oil
1 c Whole wheat or rice flour
1/2 c Arrowroot
1/2 ts Soy sauce
1 ts Baking powder
2 c Ice water
LEMON PLUM SAUCE:
1 tb Oil
1/4 Inch ginger root, mashed
1 Clove garlic, crushed
2 tb Honey
2 c Chicken broth
1/2 c Lemon juice
3/4 c Bottled plum sauce
1 pn Salt
2 tb Sherry
2 1/2 tb Arrowroot
1 Grated lemon peel
1 pn Salt
Combine ingredients for marinade, and marinate chicken
for at least 1/2 hour. Mix together ingredients for
batter; set aside. In sauce pan, combine ingredients
for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut
oil in wok or frying pan until very hot, about 400
degrees; deep fry noodles until puffed, about 1/2
minute; drain; set aside. Drain chicken and dip in
batter. Deep fry chicken in 350 degree oil for 5
minutes or until golden brown. Place noodles on a
plate. Arrange lemon slices around on noodles. Put
chicken in center. Pour hot plum sauce over chicken.
Serve
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Peggy, WA (11:53:04 am) :
Title: CHINESE CHICKEN SALAD (WEIGHT WATCHERS MAGAZINE)
Categories: Chinese, Chicken, Salads
Yield: 6 servings
1 tb Rice wine vinegar
1 ts Canola oil
1 ts Sesame oil
1 tb Toasted sesame seeds
1/2 ts Ground ginger
3 c Torn romaine lettuce
3 c Shredded red cabbage
1 c Drained canned sliced water
-chestnuts
8 oz Cooked skinless boneless
-chicken breast, cut into
-strips
1 oz Sliced almonds
Lemon juice
Adapted from Candlestick Park, San Francisco, CA.
Foodservice: Harry M. Stevens
1. In small bowl, combine vinegar, canola and sesame
oil with 1 T. water; whisk in sesame seeds and ginger;
set aside.
2. Divide lettuce, cabbage and water chestnuts evenly
among 4 plates. Top each evenly with chicken; sprinkle
evenly with almonds. Drizzle dressing over salad.
Sprinkle with lemon juice.
Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C
Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56
mg sod, 48 mg chol
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Peggy, WA (11:54:27 am) :
CHINESE: CASHEW CHICKEN 1
Categories: Main dish, Chinese, Poultry, Ethnic, Nuts
Yield: 4 servings
3 x Chicken breasts *
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 x Green onions
2 c Bamboo shoots, drained
1 c Chicken broth **
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts (about 4-oz)
* Boned and skinned ** Or bouillon cube dissolved in
water
Slice breasts horizontally into very thin slices and
cut into inch squares. Place on tray. Prepare
vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the
bamboo shoots. Add to tray. Mix soy sauce, cornstarch,
sugar, and salt. Heat 1 tbls of oil in skillet over
moderate heat, add all the nuts, and cook 1 min
shaking the pan, toasting the nuts lightly. Remove and
reserve. Pour remaining oil in pan, fry chicken
quickly, turning often until it looks opaque. Lower
heat to low. Add pea pods, mushrooms, and broth. Cover
and cook slowly for 2 mins. Remove cover, add soy
sauce mixture, bamboo shoots, and cook until
thickened, stirring constantly. Simmer uncovered a bit
more and add green onions and nuts and serve
immediately.
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Peggy, WA (11:55:57 am) :
CHINESE CHICKEN TOASTS
Categories: Chinese, Chicken, Appetizers
Yield: 60 servings
1 1/2 lb Chicken breasts, boneless
1 c Scallion, coarsely chopped
2 Eggs, well beaten
1/4 c Cornstarch
1 ts Oriental sesame oil
1/2 ts Salt
8 oz Water chestnuts, drained
-chopped
16 sl Firm white bread, crusts
-removed
Vegetable oil, for frying
1. Cut chicken into chunks and put in a food
processor. Add scallion, eggs, cornstarch, sesame
oil, and salt; puree to a paste. Transfer to a bowl
and stir in water chestnuts.
2. Spread chicken paste over bread slices, cover, and
refrigerate until ready to cook.
3. In a large frying pan, heat 3/4 inch of oil over
medium heat. Add bread, chicken side down, and fry
until golden brown, 1 to 2 minutes. Drain on paper
towels. Cut into triangles and serve hot.
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Peggy, WA (11:58:35 am) :
CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY
Categories: Main dish, Nuts, Chinese, Ethnic, Poultry
Yield: 6 servings
1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar
cornstarch paste
Preparation: Trim ends off green onions and cut light
green and white part into 1" sections. Mix all other
sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from
bones. Slice meat into 1" strips, then crosswise to
make 1" chunks. In bowl large enough to hold chicken,
add egg white to water chestnut flour. Beat mixture
with a single chopstick (not an egg beater or whisk).
Stir chicken pieces into egg mixture to coat
thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though
the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to
medium heat (you'll need more oil for deep-fryer). Fry
peanuts until they are a light tan color; if a test
peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk
first: chicken should raise to surface immediately &
brown in about 2 minutes. Deep-fry coated chicken
chunks until golden brown. Deep-fry no more than 8
chunks at a time. Use long chopsticks or spatula to
keep pieces separate while they are frying. Remove
with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to
simmer. Add green onions & peanuts about a minute
before serving. At the last minute, add chicken pieces
to sauce, mix quickly & serve.
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linda/tennessee (11:59:44 am) : * Exported from MasterCook *
Teriyaki Drumettes
Recipe By : diane@keyway.net
Serving Size : 4 Preparation Time :0:00
Categories : Teriyaki
1/2 C. Teriyaki sauce
3 Tbsp. honey
2 Tbsp. wine or wine vinegar
1/4 Tsp. garlic powder
3 Tbsp. catsup
1 Tbsp. Worcestershire sauce
1 1/2 Lb. drumettes -- (1 1/2 to 2)
Bring all ingredients to a boil. Pour over chicken
drumettes. Marinate at least 2 hours or preferably overnight.
Place drumettes along with 1/2 cup of the marinade in simmer
pot. Cook 10 minutes on high and 20 to 25 minutes on simmer or
medium.
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Betsy at TKL (1:14:23 pm) :
From: singraha@magnus.acs.ohio-state.edu (Susan E Ingraham)
30 Aug 1993 02:46:06 GMT
Subject: General Tso's Chicken
This recipe is from Siam Oriental Restaurant, which is the consensus choice
among my co-workers for the best General Tso's Chicken in Central Ohio:
General Tso's Chicken
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy
sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar
dissolves. Refrigerate until needed.
2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir
in
egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces. Divide chicken
into
small quantities and deep-fry at 350 degrees until crispy. Drain on paper
towels.
3) 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.
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Betsy at TKL (1:15:58 pm) :
Title: Chinese: Szechwan Chicken and Cashews
Categories: Main dish, Chinese, Chicken, Nuts, Cashews
Yield: 4 servings
4 Servings
2 Whole chicken breasts, boned, skinned and cut into
3/4 Inch cubes
1 tb Soy sauce
1 tb Chinese rice wine or dry Sherry
2 tb Soy sauce
1 tb Cornstarch
2 ts Sugar
1 ts White vinegar
1/4 c Vegetable oil
1/2 To 1 tsp crushed red pepper
-flakes
3 Green onions, sliced diagonally
1 tb Minced fresh ginger
1/2 c Unsalted cashews
Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.
Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set
aside. Heat oil in wok or skillet. Add red pepper to taste and cook
until black. Add chicken and stir fry for 2 minutes. Remove chicken.
Add green onions and ginger and stir fry for 1 minute. Return chicken
to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture
and any remaining chicken marinade. Add cashews. Serve over cooked
rice.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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Betsy at TKL (1:17:31 pm) :
From: dxt@arinc.com
Newsgroups: rec.food.recipes
Date: 18 Aug 1994 12:45:01 -0400
Orange-Flavored Chicken, Sichuan Style
from _Easy Cooking 32 Wok Dishes_ by Norman Weinstein
Yield: 4 to 6 servings
Time: 30 minutes preparation
30 minutes chilling
9 to 10 minutes cooking
Ingredients:
2 boned chicken breasts, 1 to 1 1/4 pounds
1 ts thin soy sauce
1 ts dry sherry
1 egg white
Cornstarch to coat
Peel of 1 medium thin-skinned orange
3 scallions
6 tbs oil
1 bunch broccoli (flowerets only)
6 dried chili peppers
6 slices ginger root, about 1/4 inch thick
Sauce:
3 tbs dry sherry
3 tbs thin soy sauce
3 tbs red wine vinegar
1 1/2 tbs sugar
1 1/2 tbs orange juice
Trim the fat an gristle from the breasts and separate from the inner
filet. Cut the breast lengthwise into 3 sections. Cut all sections on
the bias into 1 1/2-inch pieces. Place in a bowl and add the soy
sauce and wine. Mix well. Add the egg white; mix again. Dust with
cornstarch. Mix well and refrigerate at least 30 minutes. Bring to
room temperature and coat with oil before cooking.
Hand-tear the orange peel into 1/2-inch pieces. Cut the scallions
into 1/2-inch pieces. Place on a plate with the peppers, ginger, and
orange peel.
Have a colander in the sink ready for the next step. Blanch the
broccoli flowerets by adding to pot of boiling water. Remove the
broccoli to the colander when it turns dark green (no longer than 15
seconds). Rinse with cold water immediately to stop the cooking, and
pat or spin dry.
Combine the sauce ingredients. Mix well.
Heat a wok and add 1/4 cut oil. Heat for 1 minute or until white
smoke appears, then stir-fry the chicken pieces in 3 batches for 45
seconds each batch. Allow oil to reheat between batches and remove
the chicken to your work platter with a strainer.
Add the remaining 2 tbs oil. Heat for 30 seconds, then add the
peppers. Stir until lightly charred. Add the ginger slices, and stir
1 minute, then add the scallions and stir for 30 seconds.
Mix the sauce and pour around the sides of the wok. Bring to a boil,
add the chicken, then add the broccoli. Stir to mix well. Remove to
a platter and serve immediately.
Variation
Thicken the sauce slightly by adding a mixture of 2 ts cornstarch and
3 tbs sauce mixture; add to wok slowly, stirring constantly, when the
sauce comes to the boil.
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linda/tennessee (1:52:34 pm) : * Exported from MasterCook II *
Crisp Skin Chicken
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken (2 1/2 lb)
1 Tablespoon vinegar
2 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon sherry
1 Teaspoon molasses
2 Tablespoons all-purpose flour
1 Teaspoon salt
peanut oil for deep frying
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
Pepper and Salt Dip
Hoi Sin Sauce
See recipes for these sauces.
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.
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SueA, CA (2:59:38 pm) : this is just in the Chinese style but it is very
good
Chinese Grilled Chicken
Gourmet June 1995
1/4 cup hoisin sauce
3 tablespoons apricot jam, warmed
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 teaspoon salt
8 boneless chicken breast halves (skin on)
Put all the marinade ingredients in a zip loc bag and marinade for at least
1 hour. Grill the chicken, sprinkled with salt and pepper on an oiled rack 4
inces above glowing coals 5 minutes on each side, or until cooked through.
Serve with nectarine salsa spooned over each serving.
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SueA, CA (3:01:15 pm) :
Nectarine Salsa to go with Chinese Grilled chicken
Gourmet June 1995
8 nectarines peeled and diced (about 2 cups, chopped)
1/2 cup diced red pepper
1 cup finely choppped red onion
2 tablespoons minced garlic
1 tablespoon minced jalape o pepper or to taste
1/4 cup minced scallion
1/4 cup plus 2 tablespoons chopped fresh cilantro
1/4 cup orange juice
1 tablespoon honey
In a large bowl toss together all the ingredients; add salt and pepper to
taste.
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SueA, CA (3:20:32 pm) : Chicken Wings with Oyster Sauce
Have ready:
3 tablespoon vegetable oil
2 cloves crushed garlic
8 chicken wings
2 tablespoons dark soy sauce
1 teaspoon light Chinese soy sauce
3 tablespoons oyster sauce
Step 1. first divide each chicken wing into 3 parts, wash and dry off. Then
preheat the wok and coat bottom and sides with 3 tablespoon oil. Coat the
bottom and sides with garlic,, discarding the cloves when they turn black.
Add the middle and tip parts of the wings, brown on both sides, then add the
bottom third and brown.
Step 2:
Mix the soy sauces and oyster sauce into the chicken, then stir in the water
and sugar. Cover and cook over medium heat for 15 minutes. Serve hot. Serves
4
from Madame Wu's Art of Chinese Cooking
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linda/tn (3:37:48 pm) : Sesame Wings - CC
appetizers, poultry
1/2 cup cornstarch
1/4 cup flour
1/4 cup sugar
1/3 cup shoyu
1/4 cup oil
2 tbsp sesame seeds
1-1/2 tsp salt
1/4 tsp garlic
2 large eggs
1.3 kg wings
1. Blend together first 9 ingredients. Add wings, turning to coat. Cover
and refrigerate at least 2 hours, turning often.
2. Discard marinade and bake at 350F on foil-lined baking sheet for 30
mins until tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Can be marinated up to 1 day.
Can be made ahead, frozen, and reheated in oven.
If desired, deep fry rather than bake.
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Linda/ tennessee (3:58:34 pm) : * Exported from MasterCook *
Steamed Chicken With Asparagus
Recipe By : diane@keyway.net
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole Chicken -- 3 Lbs.
1 Tbsp Light Soy Sauce
1 1/2 Tsp Sugar
1 Tsp Minced Gingerroot
1 1/2 Tbsp Dry Sherry
1/4 C Rice Flour
1 Whole Asparagus -- Young Spears
1/2 Tsp Salt
1. Chop the chicken into bite-size pieces.
2. Mix with the soy sauce, sugar, gingerroot, and sherry.
3. Marinate for 1 hour.
4. Roll the chicken in the rice flour.
5. Remove tough parts of the asparagus. Slice diagonally into long
strips.
6. Arrange evenly in a heat proof dish and sprinkle with the salt.
7. Place the chicken pieces on top of the asparagus.
Cooking:
1. Put in a steamer over rapidly boiling water for 20 minutes or until
done.
Makes 4 to 10 servings.
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Bill,DC (4:00:10 pm) : * Exported from MasterCook *
Hoisin Baked Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chili sauce
3/4 cup hoisin sauce
1/2 cup honey
1/3 cup soy sauce
1/3 cup dry sherry
1/4 cup white wine vinegar
2 teaspoons white wine vinegar
1/4 cup sesame seeds
2 teaspoons garlic -- minced
2 tablespoons curry powder
2 teaspoons curry powder
2 tablespoons sesame oil
2 teaspoons sesame oil
2 tablespoons orange zest -- grated
1 tablespoon black bean paste
1 tablespoon chili paste with garlic
3 pounds chicken, quartered
In a large bowl, whisk together the chili sauce, hoisin sauce, honey, soy,
sherry, vinegar, sesame seeds, garlic, curry, sesame oil, ornage zest, black
bean paste, and chili paste.
Place chicken in a large container. Place enough of the glaze over the
chicken to coat. Reserve remaining glaze. Refrigerate overnight.
Preheat the oven to 375 degrees. Transfer chicken to sheet pans that have
been sprayed with vegetable spray. Roast the chicken until the juices run
clear, basting frequently with the remaining sauce, about 1 hour.
When chicken is done, plate and serve.
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Betsy at TKL (7:15:53 pm) :
Subject: Re: mm-recipes Home page
From: Marni Tuttle tuttle@ug.cs.dal.ca
To: mm-recipes@idiscover.net
Date: Wed, 3 Jan 1996 17:25:02 -0400
Title: Chinese-Style Broiled Chicken Breasts
Categories: Poultry, Main dish,
Ethnic, Kooknet, Cyberealm
Yield: 4 servings
2 lb Chicken Breasts, boned with
Wings attached
Salt and pepper
2 tb Soy Sauce
2 tb Maple Syrup
1 tb Sesame or Olive Oil
1 ts Red Wine Vinegar
1 ts Garlic, finely minced
1/4 ts Red Pepper Flakes
Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple
syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold
the breasts in 1 layer. Blend well.
Add the chicken breast halves and coat them with the marinade. Arrange them
skin side up in the dish and cover them with plastic wrap. Let stand 15
minutes, or until ready to cook.
Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts skin
side down in 1 layer in a baking dish. Place the chicken under the broiler
about 6: from the heat. Leave the door partly open. Cook about 5 minutes and
turn the pieces. Cook skin side up for about 2 minutes. Shift the pan to the
lower rack so that the pieces are about 12" from the heat. Continue broiling
skin side up with the broiler door partly open about 5 minutes longer.
Turn the pieces skin side down and broil 5 minutes longer on the bottom
rack. Turn the pieces skin side up and pour the remaining marinade over all.
Place the chicken about 6" from the heat and broil about 2 minutes. (If you
barbecue, cook the chicken on the hot grill, covered. The cooking time is
the same.)
Source: Cuisine Rapide, by Pierre Franey and Bryan Miller. Typed by
Katherine Smith
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Betsy at TKL (7:18:51 pm) :
Title: Chinese Chicken Noodle Salad
Categories: Salads, Chicken
Yield: 8 servings
1 lb Spaghetti, broken into 2 to
-3 inch pieces
2 tb Sesame oil
3 To 4 cups cooked chicken,
-cut into 1/2-inch cubes
1 bn Green onions with tops,
-sliced
1 md Cucumber, unpeeled, cut into
-thin strips
4 oz Sliced water chestnuts (1/2
-of an 8-ounce can)
1/3 c Chopped fresh cilantro
1 c Fresh bean sprouts, rinsed
1/4 lb Fresh snow peas, trimmed
1 sm Red or yellow pepper, cut
-into strips
DRESSING:
2 tb Sesame oil
2 tb Salad oil
3 tb Chinese rice vinegar
1/2 ts Hot chili oil
3 tb Chopped fresh ginger
2 tb Sugar
1/3 c Dry sherry
1 ts Salt
Cook the spaghetti in a large pot of boiling water according to the package
directions. Pour into a colander, drain and rinse under cold running water,
separating the strands while rinsing. Drain well, place in a large bowl and
toss with 2 tablespoons of sesame oil. Stir in the remaining ingredients.
To make the dressing, whisk all of the dressing ingredients in a small bowl.
Pour over the pasta salad and toss well. Cover and refrigerate for several
hours to blend the flavors. Bring to room temperature before serving.
Makes 8 main dish servings.
[The Baltimore Sun; Sept 8, 1991]
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Peggy, WA (8:17:29 pm) :
ALMOND CHICKEN
Ingredients:
1 lb skinned chicken breast.
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 Slivered almonds
Marinade:
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
Seasoning sauce
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Instructions:
Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken and mix well. Let stand 1/2 hour. 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 minute until
vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a
small bowl, mix well and add to wok. bring to boil. Add chicken to
boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix
well and serve hot.
Serves 4
Variation:
Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.
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Peggy, WA (8:20:54 pm) :
CHICKEN ALA CAR
Start with boneless chicken breast cut into 1" cubes
brown in frying pan or wok
add:
small can of mushrooms(any kind)
small can bamboo shoots
small can water chesnuts
lightly sprinkle with oregeno, paprika, black pepper, salt (optional)
parsley flakes and/or chives
cook on med. heat till chicken is fully cooked add 1/2 cup of mixed red,
yellow and green pepper add dash of soy sauce and/or stir fry sauce and/or
teriakki sauce turn down heat and let simmer till chicken is slightly golden
brown and pepper is slightly tender
Serve over fried rice or as a great main dish.
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linda/tennessee (8:26:26 pm) :
* Exported from MasterCook II *
Quick-Fried Hot Diced Chicken, Sichuan Style
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 Ounces chicken breasts and thighs
2 Tablespoons cornstarch (cornflour) dissolved in
2 Tablespoons water
1/8 Teaspoon salt -- or to taste
2 Teaspoons rice wine
1 1/2 Teaspoons soy sauce
1 Cup high stock
1 Teaspoon sesame oil
5 water water chestnuts
1 hot red chili (chilli) pepper
1/2 cup vegetable oil
1 teaspoon ginger slices
2 teaspoons scallions -- chopped
1 teaspoon garlic slices
1/8 teaspoon rice vinegar
1/8 teaspoon msg
1. Skin, bone, and dice the chicken. Blend 1 tbsp of the
cornstarch-water mixture with salt and 1 tsp of the rice wine. Add the
chicken and stir to coat well. Set aside.
2. In another bowl, mix the soy sauce, the remaining 1 tsp rice wine,
the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a
sauce. Set aside. Peel and dice the water chestnuts. Seed the chili
pepper and chop finely. Set aside.
3. Heat the oil in a wok over high heat to 225, or until small bubbles
appear around the edge of a piece of scallion green or ginger tossed
into the oil. Add the chicken and chili pepper and stir-fry until the
chicken turns red.
4. Add the ginger, water chestnuts, scallions and garlic, and fry until
fragrant.
Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30
seconds.
Remove, and serve.
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Peggy, WA (8:32:27 pm) :
Sweet and Sour Chicken, Pork or Shrimp Cantonese-style
1 lb. PORK good quality, no fat, boneless meat. (Butt or loin is best)
OR 1 lb. BONELESS CHICKEN BREAST
OR 1 lb. SHELLED SHRIMP (see special shrimp marinade)
A. 1/2 tsp. SALT
1/2 tsp. SOY SAUCE
1 Tbsp. CORN STARCH*
1 Tbsp. COLD WATER
1 EGG YOLK
B. 1 GREEN PEPPER
2 CARROTS
2 ONIONS
1 can CHUNK PINEAPPLE or fresh if you wish
C. 4 tbsp. VINEGAR
4 Tbsp. CATSUP
4 Tbsp. SUGAR
5 Tbsp. COLD WATER
5 Tbsp. PINEAPPLE JUICE
3 tsp. CORN STARCH
1 tsp. SALT
1 tsp. TOASTED SESAME OIL
D. 1/2 cup or more CORN STARCH
4 cups OIL
Procedure
Pound pork or chicken with back of clever to tenderize, then cup it into 1"
cubes. Mix it with A and marinate at least 30 minute, or overnight.
Cut peppers (remove seeds and membranes) into 1" squares. Peel carrot and
slice diagonally into 1/8" thick slices. Peel onion and cut into 1"
squares. Drain pineapple. Set each aside separately.
Mix C together in a bowl and set aside.
Heat 4 to 6 cups of oil to deep frying temperature in a deep skillet or wok.
While oil is heating, individually coat each piece of meat, removing excess
marinade, with the 1/2 cup corn starch.
When oil is hot, add meat and cook until golden brown, about 4 minutes.
Remove meat from skillet and drain well.
Put 2 Tbsp. of oil in a clean wok and heat it up good and hot. A carrot and
cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and
pineapple for 1 minute -- 5 minutes total.
Pour in C and cook until thickened. Turn off heat. Add meat and stir well.
Serve immediately.
NOTES:
Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking wine, 2 egg
white, 4 tsp. corn starch
* You can substitute arrowroot for corn starch for a more authentic dish.
Reduce amounts use in recipe by half.
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Peggy, WA (8:47:33 pm) :
CHINESE CHICKEN SALAD-WW
Categories: Chicken
Yield: 2 servings
1/2 c Pineapple chunks* (no sugar)
1 tb Vinegar; cider or rice
1 tb Soy sauce
1 1/2 ts Mustard; Dijon-style
1 ts Oil; peanut or vegetable
1/4 ts Seasoned salt
6 oz Chicken breast*
2 c Lettuce; shredded
1/4 c Onions; green-chopped
2 tb Parsley; chopped
1/4 c Green pepper
1 1/2 oz Water chestnuts; sliced
1 ea Onion; green-*
1/2 ts Sesame seed, toasted
In medium glass (not aluminum) bowl combine pineapple juice*
(reserved from can) vinegar, soy sauce, mustard, oil, and seasoned
salt. Add chicken* which has been skinned, boned, cooked and cut into
thin strips, and toss to coat. Cover with plastic wrap and
refrigerate for 1 hour. Toss mixture occasionally. In another bowl
combine lettuce, sliced green onions, and parsley and toss to
comvine. Cover with plastic wrap and refrigerate until ready to use.
To serve, line serving platter with lettuce mixture. Spoon chicken
mixture onto lettuce mixture and top chicken with pineapple chunks,
bell pepper, and water chestnuts; garnish with green onion* (trimmed
and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245
calories/serving.
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Peggy, WA (8:50:17 pm) :
CHINESE CHICKEN SALAD
Categories: Salad, Oriental, Poultry
Yield: 6 servings
1 Plain roasted chicken
-(about 2 1/2 lb)
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)
---------DRESSING---------------
3 tb Sesame paste
-or peanut butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-=OR=- cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry
TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half
lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber
into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths.
Set the vegetables aside. Take all the meat off the cooked chicken and shred
it into fine strips using a sharp knife or cleaver. Arrange the chicken
strips on a platter and surround them with the bean sprouts, cucumbers and
carrots. Combine all the ingredients for the dressing and mix them
thoroughly. (Use an electric blender or put in a screw-top jar and shake
everything in it well.) Pour the dressing all over the chicken and
vegetables and mix well. Serve at once.
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Peggy, WA (8:40:47 pm) :
LEMON CHICKEN
2 tbsp Dry sherry
4 Spring onions, chopped
1 Piece of root ginger, shredded
500g (l1b) Boned chicken, cut into 1 inch strips
2 tbsp oil
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tbsp Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
PREPARATION: Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for
15 minutes.
Heat the oil in a wok or deep frying pan.
Add the celery, mushrooms and the green pepper.
Stir fry for one minute.
Add the chicken and marinade, then cook for 3 minutes.
Stir in the Soy Sauce and lemon rind then cook for a further minute.
Pile into a warmed serving dish and garnish with lemon slices.
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linda/tennessee (8:53:27 pm) : Japanese Cucumber Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Japanese Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Medium cucumbers -- peeled seeded,
-- halved lengthwise,
-- and sliced
1/4 Cup Rice Wine Vinegar
1 Tablespoon Sugar
toasted sesame seeds -- (optional)
Tako (Octopus) -- coarsely chopped,
-- (optional)
In a saucepan, heat the vinegar with the sugar until the sugar is
completely dissolved. Pour over the cucumber, add the tako if desired
and toss to coat evenly. Cover and refrigerate for at least an hour.
Sprinkle sesame seeds over salad before serving.
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Peggy, WA (8:55:12 pm) :
* Exported from MasterCook II *
CHINESE CHICKEN-NOODLE SALAD
Recipe By : Cooking Light
Serving Size : 2
Categories : Salads Chicken
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Ounces Angel Hair Pasta -- uncooked
1 Cup (1/2-In) Diagonally Sliced Fresh Snow Peas
2 Cups Shredded Cooked Chicken Breast -- approx 3/4#
1/2 Cup Diced Red Bell Pepper
1/4 Cup Sliced Green Onions
1 Medium Cucumber, Peeled, Halved
Lengthwise, And Sliced -- about 3/4 cup
3 Tablespoons Low-Sodium Teriyaki Sauce
2 tbsp Rice Vinegar
2 tsp Sesame Seeds -- toasted
1 tsp Dark Sesame Oil
1/2 tsp Salt
1/4 tsp Pepper
Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running water;
drain well. Combine pasta mixture, chicken, and next 3 ingredients in a
bowl; set aside.
Combine teriyaki sauce and next 5 ingredients in a bowl; stir well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.
Yield 4 1-1/2 cup servings.
Cal 270 (17% from fat) / Prot 26g / Fat 4.9g (Sat 1g, Mono 1.6g, Poly
1.6g); Carb 28.8g / Fiber 2.5g / Chol 54mg / Iron 3.2mg / Sodium 572 mg
/ Calc 48mg
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Peggy, WA (8:59:06 pm) :
SHREDDED CHICKEN SESAME
Yield: 6 servings
2 3/4 lb Chicken, shredded
Sesame Garlic Dressing:
1 ts Sugar
1/2 ts MSG (opt)
2 tb Light soy sauce
2 1/2 tb Sesame paste or tahini
1 tb Sesame oil
1 tb Cider vinegar
1 tb Chopped green onion
1/2 ts Grated fresh ginger
2 Cloves garlic, crushed
1/4 tb Chinese hot pepper oil to
-taste
Place the shredded chicken in a bowl. Mix the remaining ingredients together
to form a salad dressing. Toss with the chicken and arrange on a platter.
Garnish with more chopped green onions, if desired.
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linda/tennessee (9:02:12 pm) : Chicken With Cashew Nuts In Brown Sauce
Recipe By : Canadian Living Magazine
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Stir Fry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound boneless skinless chicken breast; cut
-- into 1/2-inch cubes
1/2 cup toasted unsalted cashews
1 small green pepper; diced
1 small can water chestnuts; sliced
-----MARINADE-----
1 teaspoon soy sauce
1 teaspoon cornstarch
1 tablespoon water
-----SAUCE-----
1/4 cup hoisin sauce
1 tablespoon dry sherry or rice wine
2 tablespoons water
2 tablespoons soy sauce
2 teaspoons cornstarch
In bowl, combine marinade ingredients, add chicken, stir and set aside for
30 minutes. Mix together sauce ingredients. Spray wok with nonstick cooking
spray and place over medium-high heat. Add chicken and stir to separate the
meat. When cooked, remove to dish. Clean wok and spray nonstick cooking
spray to coat. Heat and add green pepper and water chestnuts. Stir-fry; if
ingredients appear dry, sprinkle with 1 tablespoon water. Add sauce and
return chicken. Stir-fry until everything is thoroughly mixed. Sprinkle with
cashews just before serving. Serve over steamed rice.
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Peggy, WA (9:04:19 pm) :
GENERAL TSO'S CHICKEN II
Yield: 6 servings
1/2 c Cornstarch
1/4 c Water
1 1/2 ts Minced garlic
1 1/2 ts Minced ginger
3/4 c Sugar
1/2 c Soy sauce
1/4 c White vinegar
1 1/2 c Hot chick broth
1 ts M.S.G. (optional)
3 lb Dark deboned chicken meat
-cut into large chunks
1/4 c Soy sauce
1 ts White pepper
1 Egg
1 c Cornstarch
1 c Salad oil
2 c Scallions, diced
16 sm Dried hot peppers
To make sauce, mix cornstarch and water together.
Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken
broth and M.S.G. and stir until sugar disolves. Refrigerate until needed.
In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate chicken
pieces. Divide chicken into small quantities and deep-fry at 350 degrees
until crispy. Drain on a paper towel. Place a small amount of oil in wok and
heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir
sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add
either cornstarch or water as needed. Serve with rice.
Serves 6 - 8.
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END OF FILE
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