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Chicken 136

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How to cut up a Chicken

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       SHANGHAI  CHICKEN

 

    1 medium onion, peeled and chopped

    1 carrot, peeled and chopped

    1 stalk celery, chopped

    6 fresh parsley stalks

    1 slice fresh ginger

    1 tsp white peppercorns

    2 bay leaves

    6 cups cold water

    31b chicken

   1 Ib asparagus

   3 tbsp toasted sesame seeds,to sprinkle

 

 SAUCE

   3 tbsp oil

   1 onion, peeled and thinly sliced

   1/2 tsp chopped garlic

   2 red chili peppers, seeded and chopped

   1 tbsp oyster sauce

   1 tbsp soy sauce

   1 cup chicken stock

   salt and pepper

   1 tbsp cornstarch

 

 Cook chicken by placing onion, carrot, celery, seasonings and water into a large saucepan. Bring to a boil, add chicken and simmer until tender. Remove chicken meat from carcass in strips. Set aside. Snap off tough ends of asparagus stalks. Scrape stems lightly with a peeler or small sharp knife. Wash well.Tie asparagus in several bunches. Cook in boiling salted water 6-8 minutes. Refresh in cold water.

To MAKE SAUCE: Heat oil in a saucepan. Saute onion and garlic 2 to 3 min­utes and add chili peppers. Blend oyster sauce, soy sauce, stock, salt, pepper and cornstarch together. Add to onion mixtute and stir until boiling.Arrange cooked asparagus on a serving platter. Top with chicken strips. Spoon sauce over chicken and sprinkle with sesame seeds. Serve hot.SERVES 6-8

 

 

          FIVE-SPICE CHICKEN

 

  3 lb chicken

  4 scallions, shredded

 

   MARINADE

  1 tspchopped garlic

   1/4 cup soy sauce

   3 tbsp oil

   1/2tsp five-spice powder

   1/2tsp sugar

 

 Combine marinade ingredients. Brush mixture inside and over chicken. Let stand 30 minutes on a rack over a pan of water. Drain chicken and roastat 350F until tender. Baste and turn chicken four times during cooking for even browning.Chop chicken into pieces. Serve hot garnished with scallions.SERVES 6-8

 

           SPICED CRISP CHICKEN

 

    31b chicken

   1 tsp five-spice powder

   1 tbsp cornstarch

    oil, for deep-frying

    lemon wedges and scallions for garnish

 

 Wash and clean chicken. Dry thoroughly and chop through the bone into 10 or 12 pieces (see technique above). Combine fivespice powder and cornstarch and toss with chickep.

 Heat oil in a wok and deep-fry chicken pieces in batches for 5 minutes each batch; drain well. Reheat the oil and deep-fry chicken until golden brown and cooked. Drain on paper towels.Serve hot with rice, lemon wedges and scallions.SERVES 4

 

 

                 SMOKED  FLAVORED CHICKEN

 

   3 Ibchicken

   3 tbsp brown peppercorns

   1 tbsp salt

    8 cups water

   4 scallions

   3 slices fresh ginger

   2 whole star anise

   1 cinnamon stick

   1 cup soy sauce

   1/2 cup sugar

   1/2 cup all-purpose flour

   1/2cup dry tea leaves

   1 tbsp sesame oil

 

 Clean and wipe chicken. Fry peppercorns and salt for 1 minute in a wok. Rub into chicken and allow to stand for 2 hours. Bring water to a boil in a large pan. Add scallions, ginger, star anise, cinnamon and soy sauce and simmer 10 minutes. Add chicken and cook for 10 minutes over low heat, turning once. Remove chicken and allow to cool.Put sugar, flour and tea leaves in a wok, and cover with a rack. Sit chicken on its side on rack. Cover tightly with aluminum foil and smoke for 45 minutes to 1 hour, over a low heat, turning chicken halfway through. Remove chicken from wok and bush with sesame oil; cool. Chop into pieces and arrange on a platter.SERVES 6

 

                         

                 SESAME CHICKEN SWEET AND SOUR

 

   3 Ib chicken, cut up

   1/4cup plum sauce

   1 tbsp vinegar

    2 cups chicken stock

    1/3 cup dry sherry

   1 tbsp finely chopped  ginger

   1 onion, quartered

   6 oz.canned straw mushrooms

   2 stalks celery, sliced

   8 oz.can water chestnuts

   8 0z. canned bamboo shoots, drained and sliced

   3 tbsp cornstarch blended with water

   1 tbsp sesame seeds

 

    Preheat oven to 350 . Arrange chicken in an ovenproof dish. Combine plum sauce, vinegar, stock, sherry and ginger and pour over chicken. Cover and bake 40 minutes.Add vegetables, return to oven and cook a further 15 minutes. Remove chicken and vegetables to a heated serving dish.Thicken remaining liquid with blended cornstarch and water. Bring to a boil and simmer 2 minutes. Pour over chicken. Sprinkle with sesame seeds and serve hot with rice.SERVES 6