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Cashew Chicken

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tbs Corn starch
1/2 tsp Sugar
1/2 tsp Salt
4 tbs Salad oil
1 pack Cashew nuts (about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch squares. Prepare vegetables, removing ends and strings from pea pods,slicing mushrooms, green part of onions, and the bamboo shoots. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbs of oil in wok over medium high heat, add all the nuts, and cook 1 min shaking the pan,toasting the nuts lightly. Remove and reserve. Pour remaining oil in wok, stir-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.



Moo Goo Gai Pan 2

4 chicken breast halves, skinned, boned and sliced
salt and pepper to taste
4 cloves garlic, minced
2 cups water
1 tbs cornstarch
5 tbs oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tbs soy sauce
6 scallions, chopped
In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
Heat 3 tablespoons of oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.Remove from wok.
Heat remaining oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,or until the chicken is thoroughly cooked.Mix in the cooked vegetables and scallions. Stir fry together for about 1minute. Serve hot with rice.

General Tsao's Chicken 2

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

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

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine and chicken broth . Stir until sugar dissolves. Refrigerate until needed.
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 oil to help separate chicken pieces.Divide chicken into small quantities and deep-fry at 350 degrees 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.

Kung Pao Chicken 2

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tbs dry sherry
2 tbs hoisin sauce
1 tbs soy sauce
2 tsp sesame oil
2 tsp chili garlic sauce
2 tsp sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 tsp minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 tsp cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.Place chicken in marinade and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Imperial Chicken Wings

1 1/2 pounds Chicken Wings
3 tbs Soy Sauce
1 tbs Dry Sherry
1 tbs Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tbs Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops, Cut Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips . Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides.Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.


Sesame Chicken 2

1 pound boneless chicken
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:
2 teaspoons cornstarch
2 tablespoons dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1-inch piece fresh ginger, grated
1 garlic clove, crushed

Trim the meat and cut into thin strips about 1/2 x 2 inch. Make the marinade. In a bowl, blend the cornstarch with dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.Place the sesame seeds in a wok and dry-fry over moderate heat, shaking the wok, until the seeds are golden. Set aside.Heat the sesame and oil in the wok . Drain the meat, reserving the marinade, and stir- fry a few pieces at a time until
browned. Remove with a slotted spoon. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add the scallions and 1 minute more. Return the meat to the wok , together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds
on top and serve immediately with boiled rice.

Garlic Chicken 2

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice

SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl,lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.Meanwhile, slice green onions on the diagonal into very thin slices.Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.Heat wok , 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 seconds, 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.