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Wok With Me

Chicken 10

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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 tsp. ginger slices
2 tsp. dry sherry
2 tsp. scallions, chopped
1 1/2 tsp. soy sauce
1 tsp. garlic slices
1 cup chicken broth
1/8 tsp. rice vinegar
1 tsp. sesame oil

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 broth, 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 high heat to 225 F,or until small bubbles appear around the edge of a piece of scallion green or ginger tossed into the oil. 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 with Papaya

1/2 Ib. skinned, boned chicken breast
1 teaspoon dry sherry
1/2 teaspoon salt
1/2 teaspoon minced fresh ginger root
1-1/2 teaspoons soy sauce
1 egg white
Seasoning sauce:
3 tablespoons chicken broth
1/4 cup water
1 teaspoon cornstarch
1/4 teaspoon pepper
1 teaspoon sesame oil
1 cup oil
8 Scallions, chopped in 1-inch lengths 1-1/2 cups shredded fresh papaya
2 tablespoons shredded fresh carrot
1/2 teaspoon salt

Cut chicken into thin slices. Chop slices into thin 1" x 1/4" shreds with a cleaver. Mix marinade ingredients in a medium bowl. Add chicken shreds; mix well. Let stand 20 minutes. Combine ingredients for seasoning sauce in a small bowl. Mix well and set aside. Heat oil in a wok over medium heat 1 minute. Stir-fry chicken shreds 2 to 3 minutes until very lightly browned. Remove chicken with a slotted spoon, draining well over wok; set aside. Remove oil from wok except for 4 tablespoons. Heat oil remaining in wok 30 seconds over medium heat. Add scallions; stir-fry 10 seconds. Turn heat up to high. Add papaya, carrot and salt. Stir-fry 2 minutes or until papaya is tender. Add seasoning sauce and cooked chicken to wok. Stir-fry until sauce thickens slightly. Mix well and serve hot. Makes 4 servings.

Drunk Chicken

1 (2- to 2-1/2-lb.) chicken
4-1/2 teaspoons salt
About 8 cups boiling water
1 cup chicken broth
1-1/4 dry sherry

Pat chicken dry with paper towels. Rub inside and outside of chicken with salt. Refrigerate at least 6 hours. Pour 4 cups boiling water into a wok or large pot. Place chicken in a large baking dish in steamer steamer rack over boiling water. Cover wok and steam over higt 25 to 30 minutes, adding more boiling water as necessary. Remove wok from heat. Let cool before removing chicken. Reserve juice chicken. Cut chicken into quarters and place in a deep bowl. Strain chicken juice and pour over chicken. Add chicken broth and wine. Shake bowl to mix well. Cover and refrigerate 48 hours, turning chicken once after 6 to 8 hours. Aspic-like jelly will form around chicken. Serve with chicken or remove from chicken. Chop chicken into 2-inch pieces and serve cold. Makes 4 to 6 servings.

Chili and Chicken Cubes

1 lb chicken breasts, boned
Marinade: 1 tablespoon light soy sauce
1 teasoon dry sherry
2 tablespoons water
2 teaspoons cornstarch
4 tablespoons oil
1/2 bunch spinach
1 tablespoon chopped green onion
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon hot bean sauce
1 teaspoon dry sherry
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon sesame oil
1 teaspoon rice vinegar

1 1/2 tablespoons water
1 teaspoon cornstarch
1/2 teaspoon freshly-ground Szechwan pepper

Remove fat from chicken.Cut first into strips, then cubes. Mix together marinade ingredients.Marinate chicken for twenty minutes. While chicken is marinading, prepare vegetables.Peel skin off ginger, cut into thin slices, and mince. Peel and cut garlic into strips .Chop green onion two to three times into fine pieces. Heat wok. When wok is hot, add oil.Add spinach, and sprinkle a bit of salt on top. As soon as spinach wilts, remove and set aside. Mix together sauce ingredients. Set aside. Mix cornstarch and water. Set aside. Heat wok again and add three tablespoons oil. Put in chicken cubes and stir-fry, stirring continually to keep the chicken from sticking. When the chicken is approximately 80 percent cooked, move it to the side of the wok. Add the ginger, garlic, and green onion in the middle of the wok. Mix in the hot bean sauce. Stir the sauce mixture and mix in. Stir the cornstarch and water mixture and stir to thicken. Serve over spinach and sprinkle with ground szechuan pepper.Serves 3 - 4

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