2 Chicken breast halves, boned- 1 tsp Garlic salt, divided- 2 tsp Sherry, divided
2 tsp Cornstarch, divided- 1 lb Shrimp, cleaned and peeled- 3 Tbs Oil, divided-
1 lg Onion, finely chopped -2 Celery stalks, finely chopped- 1 Tsp Soy sauce-
1/2 lb Mushrooms, sliced-1" piece of ginger minced- 3 Garlic cloves,peeled
and minced- 4 cups Rice, cooked, cold- 6 oz Ham, diced- 8 oz Snow peas-
2 Eggs, beaten
Note: Chow Fan is best made the day before you plan to serve it.
Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with half
the garlic salt, half the sherry and half the cornstarch. Cut the peeled
shrimp into pieces 1" long. Put them in a bowl with the rest of the garlic
salt, sherry and cornstarch.
Heat 2 T oil over high heat in a wok or large pan. Add onions and celery
and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover
and steam one minute. Add mushrooms, cover and steam 2 more minutes.
Remove mixture to a large bowl.
Add remaining oil to wok, reduce heat to low and add ginger and garlic.
Brown lightly, stirring constantly to avoid burning. Add chicken and
shrimp. Stir-fry two minutes, or until shrimp are pink and opaque.
Add cooked rice, onion mixture and ham. Stir until hot. Remove from heat,
put into a storage container and chill overnight. When ready to serve,
reheat in a wok or large pot. Stir in snow peas and cook two minutes. Make
a well in the center of the wok and stir in the beaten eggs. Stir them as
they cook, about 3 minutes, so they scramble and mix with the other
ingredients. Cover and cook over medium heat another couple of minutes.
Serve at once. Yield: 4 servings
HONEY LEMON CHICKEN
2 Ibs fresh chicken pieces
3 tbspsoy sauce
1 tbsp dry sherry
juice of 2 lemons, strained
3-4 tbsp honey
3 tbsp oil
1 tsp chopped fresh ginger
1 tsp chopped garlic
1'/4 tsp salt
1 1/2 cups chicken stock or water
11/2 tbsp cornstarch blended with 3 tbsp cold water
slices of fresh lemon, to serve
Pierce chicken pieces with a skewer. Combine soy sauce, sherry, lemon juice and honey. Brush over chicken pieces and let stand 30 minutes
Heat oil. Add ginger, garlic and salt. Add drained chicken pieces and brown evenly. Pour off excess oil, add marinade and stock. Simmer covered 45 minutes until tender. Turn chicken pieces twice during cooking. Remove chicken and place on a serving platter. Stir blended cornstarch and water into sauce and bring to boil. Strain sauce and spoon over chicken pieces. Serve with lemon slices.
CHINESE GARLIC CHICKEN
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
1 teaspoon crushed chili paste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Slice chicken 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. Makes 4 servings.
Sizzling Rice Chicken
Pour the sauce over the rice at the tab/e. Then /isten to it pop and sizz/e!
1-1/2 lb.chicken breast, skinned, boned
Marinade:( 1 teaspoon dry sherry- 1 tablespoon soy sauce- 1 tablespoon water -1 teaspoon cornstarch
1 cup vegetable oil)
Seasoning sauce : (1-1/2 cups water -2-1/2 teaspoons cornstarch -1/3 cup chicken broth -1 teaspoon salt )
1/3 cup mixed frozen peas and carrots -1/2 (4-oz.) can sliced mushrooms,drained, or 4 oz. fresh mushrooms, sliced
1/4 teaspoon pepper- 1 teaspoon sesame oil
5 cups oil for deep-frying
9 (2-inch) squares Crisp Rice, see Rice and Noodles
Using blunt edge of a cleaver, lightly pound chicken. Chop into 1 inch pieces with cleaver. Mix marinade ingredients in a medium bowl.Add chicken pieces; mix well. Let stand 20 minutes. Heat I cup oil in wok over high heat.Stir-fry chicken until very lightly browned, 1 to 2 minutes. Remove chicken with a slotted spoon, draining well over wok; set aside. Remove oil from wok.Mix ingredients for seasoning sauce in a medium saucepan. Bring to a over high heat. Add peas and carrots and mushrooms. Reduce heat medium. Cook until sauce thickens slightly, stirring constantly. Add cooked chicken, pepper and sesame oil. Cook about 1 minute. Put in a large bowl and cover to keep hot. Heat 5 cups oil in wok over heat to 400°F.Test oil temperature by dropping in a piece of crisp rice. Oil is hot enough if rice puffs out in 3 seconds. Add crisp rice squares to wok and deep-fry until rice puffs out and turns a golden color.Quickly remove rice squares with slotted spoon. Place in a shallow serving dish. Pour chicken mixture over rice. Rice will pop an Makes 4 servings.
Chicken Chop Suey
1/4 lb. mushrooms,sliced
3 tbs. soy sauce
1 tablespoon cornstarch
1 pound boneless skinless chicken breasts
2 cloves garlic, minced
1 tablespoon oil
1/2 cup thinly sliced celery
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots
1 cup chicken broth
Hot cooked white rice or chow mein noodles
Blend soy sauce with cornstarch in cup until smooth,set aside
Cut chicken into 1-inch pieces; toss with garlic in small bowl. Heat wok over high heat; add oil. Add chicken mixture and celery; stir-fry 2 minutes. Add water chestnuts and bamboo shoots; stir-fry 1 minute. Add broth and mushrooms; cook and stir 3 minutes or until chicken is no longer pink.
Stir soy sauce mixture and add to wok. Cook and stir 1 to 2 minutes until sauce boils and thickens. Serve over rice. Garnish with green onions.
Makes 4 servings
CHICKEN WITH ORANGE PEEL, SZECHUAN STYLE(Soar)
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
1 Large orange
2 large Whole chicken breasts -- skinned and boned
1 tablespoon Soy sauce
1 tablespoon Dry sherry
4 Green onions -- cut into 2 inch piec
1 teaspoon Minced, peeled ginger root -- OR
1/4 teaspoon Ground ginger
2 1/2 teaspoons Cornstarch
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/2 cup Orange juice
1/4 cup Salad oil
1/4 teaspoon Crushed red pepper
With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pieces, being
careful not to cut into white membrane. Cut pieces into 1 1/2 inch-long strips.
On small cookie sheet, let peels dry slightly in 200^F.
oven 30 minutes.
Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well chicken, soy sau
ce, sherry, green onions, red pepper and ginger. In small bowl, mix well cornst
arch, sugar, salt and orange juice. Cover and refrigerate both.
About 15 minutes before serving: In a wok over medium heat, in hot
oil, with slotted spoon, stir-fry peels until crisp and edges are slightly browned
, about 2 minutes; drain on paper towels.
In remaining oil in wok, over high heat, stir-fry chicken mixture until ch
icken loses pink color and is tender, about 4 minutes. Stir orange-juice mixture
, then add to chicken and stir-fry until mixture is slightly thickened and coats
chicken.Spoon onto warm platter;sprinkle with peels.
CHICKEN WITH COCONUT & GINGER SAUCE
submitted by Neris
3 chicken breast fillets
2 eggs, lightly beaten
1/4 cup plain flour
2 - 3 cups desiccated coconut
2 tbsp oil
2cm piece fresh ginger, finely chopped
1 clove garlic, finely chopped
1/3 cup ginger marmalade
1/2 cup chicken stock
270 ml can coconut milk
steamed rice, to serve
Cut the chicken into thin slices. Dip chicken in the egg, then press pieces into combined flour and coconut.Refrigerate until required.
oil in a large fry pan over a medium to low heat. Cook chicken
batches until cooked through. Remove chicken from the pan and keep
As chicken cooks you may need to wipe the pan clean with absorbent
if any coconut falls and darkens too much. Simply add a little more
and heat before adding fresh coated chicken pieces. Add ginger,
and marmalade to the pan and stir over heat. Add stock and coconut
simmer for 2 - 3 minutes or until sauce thickens. Serve sauce with
chicken over rice. Garnish with spring onion and fresh coriander, if
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