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Chicken 121

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 Chicken & Tomatoes

10 oz fillet of chicken
4 oz of onions
4 tbsp of tomato ketchup
1 tsp of Worcestershire sauce
1 tbsp of sugar
1 tbsp of cornstarch
8 tbsp of water
15 oz of tomatoes
4 tbsp of vegetable oil
2 tbsp cornstarch mixed in 1/4 cup water

Slice the chicken breast into thin pieces, place in a bowl mixing with 1 tbsp cornstarch and leave to marinade for 5 minutes. Pour 2 tbsp vegetable oil into a Wok and allow it to heat, then place the chicken in the Wok and stir-fry for approximately 15 minutes. Making sure that the chicken is white. Place the cooked chicken in a bowl. Cut the tomatoes and onion into small cubes. Pouring the remainder the vegetable oil into the Wok. Allow the oil to heat up then place the onions in first, stir-fry for a few minutes, followed by the tomatoes. Cook for approximately 10 minutes, add in the water. Stir in the tomato ketchup, Worcestershire sauce and sugar, cook for a further 5 minutes. Then place the cooked chicken in and mix the cornstarch and water mixture, to make the sauce slightly thicker. This dish may be served with boiled rice.

Oriental Apricot Chicken

4 boneless skinless chicken breast halves

1 lb. canned apricot halves in syrup, drained, halved, and liquid reserved

2 Tbs. soy sauce

1 Tbs. Oriental sesame oil

1/4 cup dry sherry

3/4 cup all purpose flour

1 tsp. paprika

1/4 tsp. cayenne pepper

6 scallions, including some green, chopped into 1/2 inch pieces

1 tsp. sesame seeds

3 Tbs. fresh cilantro, chopped

Place chicken between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness. Combine reserved apricot liquid with soy sauce, 1/8 tsp. oil and sherry in a bowl. Set aside. Combine flour with paprika, cayenne and salt and pepper to taste in a shallow dish. Dredge chicken in flour mixture to coat, shaking off excess. Heat 2 Tbs. oil in a wok medium high heat. Stir-fry scallions 2-3 minutes, until lightly browned. Transfer with a slotted spoon to a bowl. Add chicken and stir-fry 3 minutes, until browned. Turn chicken, reduce heat to medium low, and add cooked scallions and apricots. Drizzle with sherry mixture. Cover and simmer 5 minutes, turning chicken once. Serve with sauce and sprinkled with sesame seeds and cilantro.


Stir-Fried Hot Diced Chicken

7 oz chicken breasts and thighs
5 water chestnuts
2 tbsp cornstarch , dissolved in 2 tbsp water
1 hot red chili pepper
1/8 tsp. salt
1/2 cup vegetable oil
1/8 tsp. salt, or to taste
1 tsp. ginger slices
2 tsp. dry sherry
2 tsp. scallions, chopped
1 1/2 tsp. soy sauce
1 tsp. garlic slices
1 cup chicken stock
1/8 tsp. rice vinegar
1 tsp. sesame oil
1/8 tsp. MSG (optional)

Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with the salt and 1 tsp. of the dry sherry. Add the chicken and stir to coat well. Set aside. In another bowl, mix the soy sauce, the remaining 1 tsp. dry sherry, 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. Heat the oil in a wok over. Add the chicken and chili pepper and stir-fry until the chicken turns red.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.


Chicken Cubes with Scallions and Peppercorns

9 oz boned chicken
1 tbsp soy sauce
1 tsp. roasted Sichuan peppercorns
2 cups oil for deep-frying
1 tsp. scallion sections
1 tsp. ginger, shredded
1 tsp. dry sherry
1 tsp. salt water (brine)
1 tsp. scallions, shredded
2 tbsp sesame oil
4 tbsp cornstarch
1/2 tsp. MSG (optional)
1 egg

Skin the chicken, and cut it into 1/2 inch by 1 inch cubes. Set aside. Soak the peppercorns in the dry sherry until soft, then remove from rice wine and mix with the scallions and chop very finely. Mix the cornstarch, egg, and 1 tsp. of the soy sauce into a thick batter. Add the chicken cubes and stir to coat well. Heat the oil in a wok over high heat. Add the chicken cubes and cook, stirring with chopsticks to separate, for 1 to 1 1/2 minutes, or until the cubes shrink slightly and turn lighter in color. Remove, drain well, and set aside. Pour the oil out of the wok, leaving only enough to cover the bottom. Reheat over high heat until the oil surface ripples. Then add the scallion-add-peppercorn mixture, the shredded scallions, and the ginger shreds. Splash in the reserved rice wine , salt water, the remaining 2 tsp. of soy sauce, the MSG (optional), and the chicken. Stir-fry about 1 minute, until blended. Remove , sprinkle with the sesame oil, and serve.


Boneless Pineapple Chicken

Servings: 4 or 5
3 cups boneless chicken, cut in chunks.

Deep Frying Batter:
2 cups all-purpose flour
1 3/4 cups cornstarch
2 tsp baking powder
pinch of salt
2 beaten egg yolks
cold water

Place the flour and cornstarch in a mixing bowl. Add salt and mix dry ingredients well, then add cold water to form a thin batter. Add egg yolks and fold in baking powder (do not stir). Let sit for five minutes and fold again (do not stir) just before using. Prepare deep frying oil at 350-375F. Dip chicken chunks in batter. Deep fry 3 to 4 minutes until chicken is cooked. Remove and place on lettuce leaves on platter. Pour hot pineapple sauce over chicken and serve hot. Serves 4 or 5.

Pineapple Sauce:
2 cups water
1 can (16-20 oz) pineapple juice
1/2 cup white vinegar
1 tsp salt
2 beaten egg yolks
1/4 cup white sugar

Bring water to a boil, then add pineapple juice, vinegar, salt, sugar and food coloring. Season to taste. Boil continuously, and slowly add cornstarch (mixed with water to form thin paste) to thicken sauce. Reduce heat after corn starch is added to avoid burning. Serve hot. Note: A can of pineapple tid-bits may be added to sauce.


Stewed Chicken with Oyster Sauce

1 whole fryer chicken or capon, about 3 1/4lb
2 tsp soy sauce
2 tsp dry sherry
4 cups vegetable oil for deep-frying
1 oz dried Chinese black mushrooms, soaked and sliced
2 oz bamboo shoots, sliced
3 tbsp scallions, chopped
5 tsp fresh ginger, sliced
2 oz Hunan preserved vegetable (a kind of salted mustard), sliced
1 oz dates
2 cups chicken stock
2 tbsp oyster sauce
2 1/2 tbsp sugar
1 tsp salt, or to taste
1/4 tsp ground Sichuan peppercorn
2 tbsp cornstarch dissolved in 2 tbsp water
1/4 tsp sesame oil
2 tsp MSG

Mix soy sauce and rice wine and rub over the chicken inside and out. Heat the oil in a wok to 375*F. Add the chicken and deep-fry until brown. Remove and drain. Pour the oil out of the wok. Blanch the mushrooms and bamboo shoot slices briefly in boiling water, drain, and set aside. Pour 3 1/2 oz of oil back into the wok over high heat to 340*F until the surface ripples. Add the scallions and ginger and stir-fry. Add the remaining rice wine, soy sauce, mushrooms, bamboo shoots, preserved vegetable, dates, stock, oyster sauce, sugar, salt, peppercorn and chicken. Boil, then reduce heat to low and simmer chicken until cooked. Add MSG.Remove mushrooms, bamboo shoots, and dates, and place in serving dish. Remove chicken, chop into 1 by 2 inch chunks, and stack in the serving dish. Discard preserved vegetable. Stir cornstarch-water mixture, add to the wok, stirring, until thick. Pour over the chicken and serve.


Piquant Chicken, Sichuan Style

1 whole fryer chicken ,about 2 lb

2 tbsp soy sauce
1 tsp sugar
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 minutes,remove,drain,and let cool. Chop into 1/2 inch by 2 inch pieces and place in a serving dish. Mix all the seasonings together until the sugar is dissolved. Pour over the chicken and serve.


Duck Rolls

skin from 1 1/2 ducks, cooked
1/4 tsp. scallion, chopped
7 oz duck thigh meat
1/4 tsp. water chestnut , chopped
3 eggs
1/2 tsp. sesame oil
1 tbs dry sherry
1/2 tsp. soy sauce
4 tbsp cornstarch
1/4 tsp. salt,
1 cup dried bread crumbs
1/4 tsp. ground Sichuan peppercorn
3 cups vegetable oil,for deep-frying
1/4 tsp. ginger, chopped
1/2 tsp. MSG

Cut the duck skin into 2 by 2 1/2 inch pieces. Mince the duck meat. Stir in the soy sauce, dry sherry, salt, MSG (optional), pepper, ginger, scallions, water chestnut, and sesame oil, and mix well . Divide duck mixture to portions, one
portion for one piece of the duck skins. Place one portion of the duck mixture at one end of each piece of the skin and roll into cylinders about 3/4 inch in diameter. Beat the eggs. Roll the cylinders in the cornstarch, then dip them in the egg and coat well with the bread crumbs. Heat the oil in a wok over high heat to moderately hot, about 375*. Remove the wok from the fire, or turn off the heat, and carefully add the duck rolls. Stir a few times and return the wok to the heat or turn the heat back on. Deep-fry the rolls until they float to the surface. Turn the heat to low and deep-fry for 2 to 3 more minutes, or until all the rolls begin turning brown. Turn the heat to high and deep-fry for 30 more seconds. Remove , drain well, and serve.


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