CHICKEN110

Chang's Roasted Chicken Cantonese

4 lb whole fresh chicken
4 oz ginger root
2 tbs five-spice powder
3 green onions whole
5 pieces star anise
3 oz ground bean sauce
1 orange peel
CHICKEN BATH
3 tbs baking soda
4 cup water
GLAZE
2 tbs honey
3 tbs white vinegar

Rinse and clean cavity of chicken. Peel and dice fresh ginger root. Mix together diced ginger, five spice powder, green onion, star anise, ground bean sauce and orange peel. Fill cavity of chicken with mixed ingredients. Truss the chicken with a skewer. Hang the chicken on hook in refrigerator.
Bathe the chicken with water and baking soda. Brush with honey and vinegar. Hang the chicken in the refrigerator for three days, brushing twice daily with honey and vinegar. Bake at 325 degrees for 1 1/2 to 2 hours, until 165 to 170 internal degrees. Cut and serve. Makes 4 to 6 servings.

Chicken Velvet Under Snow

1 lb Chicken breast boned
1/2 cup Chicken stock
1 tb dry sherry
1/2 tsp. Ginger root juice
1 tsp Sugar
1 pinch Salt
1/2 cup Condensed milk or light cream
Cornstarch paste(1 tbs in 2 tbs cold water)
1/4 tsp Sesame oil
1 cup Rice stick broken up
2 c Oil for deep-frying

Velvet chicken: Heat 6 cups of water to boil. Reduce to simmer. Remove skin from chicken breast; cut breast into 1 inch chunks. Simmer in uncovered pan for 3-5 minutes until meat is cooked through. Sauce: In wok heat chicken stock, sherry ,ginger juice ,sugar , salt. When sauce is very hot slowly add condensed milk or cream. Stir to combine. DON'T ALLOW SAUCE TO BOIL. Dribble in cornstarch paste to thicken. Enrich with sesame oil. Add chicken before serving to reheat.
Rice stick: Heat oil in wok for deep-frying until hot enough to puff up rice stick but not brown it. Fry in small batches; drain. Process takes just seconds. Place rice stick on platter; cover with chicken. Makes 4 Servings

Pistachio Chicken

8 Chicken breasts, halved, boned and skinned
1 tsp Garlic powder
1 tsp Paprika
Salt and freshly ground black pepper to taste
3 tbs oil
2 cup Beef broth
2 tsp Cornstarch
1/3 cup Dry red wine
2 tbs Oyster sauce
4 Green onions, including tops, chopped
1/4 cup Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts garnish

Season chicken breasts with garlic powder, paprika, salt and pepper. Sauté chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and 1/4 cup pistachios. Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all. Garnish with additional pistachios. Makes 8 Servings

Roast Chicken with Honey-Hoisin Glaze

1 whole frying chicken - (abt 3 lbs)
1 tbs soy sauce
1/2 tsp salt
1/2 tsp Chinese five-spice powder
2 thin slices ginger crushed
2 garlic cloves crushed

GLAZE
1 1/2 tbs soy sauce
1 tbs hoisin sauce
2 tsp honey
1 tsp sesame oil

Rinse the chicken inside and out; pat it dry with paper towels. Starting at the neck opening, separate the skin and flesh with your fingers, being careful not to tear the skin. Work your fingers over each side of the breast and over the thigh areas.
In a small bowl, combine the soy sauce, salt, and five-spice. Rub half of the mixture over the chicken flesh, under the skin. Rub the remaining mixture on the outside of the chicken. Place the crushed ginger and garlic under the skin on the breast. Cover the chicken and refrigerate it for at least 2 hours or overnight. Just before cooking, combine the glaze ingredients in a small bowl; set aside.
Preheat the oven to 375 degrees. Stand the chicken on a vertical roaster, or place it breast-side up on a rack in a foil-lined shallow baking pan. Roast for 50 minutes, brush with the glaze, and continue to cook until the meat near the thigh bone is no longer pink when pierced, about 10 minutes. Makes 4 to 6 servings.