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Chicken Oriental |
Chapter 4 |
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CHICKEN OF THE GODS |
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| Makes 4 servings The water chestnut powder called for in this recipe adds a delicate crispy touch to the chicken. |
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| Marinate chicken pieces in mixture of egg, sherry, soy sauce, 1/4 teaspoon salt and dash pepper 15 to 20 minutes. Coat each chicken piece with water chestnut powder. Heat 1 inch oil in pan. Add chicken pieces and cook until tender and browned on both sides. Melt butter over medium heat and blend in flour and cornstarch. Bring stock to boil and stir rapidly while adding butter mixture. Reduce heat and add cream. Season to taste with salt and pepper. Neatly slice chicken pieces and arrange on hot platter. Cover with cream sauce. Sprinkle with sesame seeds. | ||
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SPICY CHICKEN WITH CELERY |
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| Makes 4 servings For the chile pepper, hold stem and cut off tip with scissors. Loosen membranes and seeds with tip of scissor blade and discard. Cut chile into thin slices with scissors. |
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| Remove bones and skin from chicken breasts.
Cut chicken into 2x1/2-inch strips. Toss together chicken, cornstarch,
salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
Cut celery diagonally into 1/4-inch slices. Place celery in boiling water.
Heat to boiling. Boil 1 minute. Drain. Immediately rinse in cold water.
Drain. Cut green onions diagonally into 1-inch pieces. Remove stems and
membranes from chile. Cut chile into very thin slices. Heat wok or large
heavy skillet until very hot. Add oil and tilt wok to coat side. Add bean
sauce, chile, garlic and ginger root. Stir-fry 10 seconds. Add chicken.
Stir-fry until chicken turns white. Add green onions and celery. Stir-fry
1 minute. |
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CUBED CHICKEN IN BROWN BEAN SAUCE |
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| Makes 4 servings Brown bean sauce is a thick, salty sauce made from fermented soybeans. Dark soy sauce can be substituted. |
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| Remove bones and skin from chicken breasts. Cut chicken into 1-inch pieces. Toss together chicken, cornstarch and salt. Cover and refrigerate 20 minutes. Cut green onions diagonally into 1-inch pieces. Heat wok or large heavy skillet until very hot. Add 3 tablespoons oil and tilt wok to coat side. Add chicken. Stir-fry until chicken turns white, separating chicken pieces. Remove chicken from wok. Heat wok until very hot. Add 2 tablespoons oil and tilt wok to coat side. Add bean sauce, sugar, garlic and ginger root. Stir-fry 30 seconds or until well mixed. Add chicken. Stir-fry 2 minutes. Add green onions. Stir-fry 30 seconds. | ||
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COLD CHICKEN WITH HOT SAUCE |
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| Makes 4 to 6 servings The chicken is removed from the heat and allowed to finish cooking in the hot broth. This method, popular in Chinese cooking, results in chicken that is tender and juicy. |
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| Heat water to boiling and add chicken. Heat
to boiling. Reduce heat to medium. Cover and simmer 10 minutes. Remove
from heat. Let stand, covered, 15 minutes. Remove chicken from broth. Cool
slightly. Remove bones and skin from chicken. Cover and refrigerate
chicken until cold. Cut each chicken piece crosswise into 1/2-inch pieces.
Place on serving platter. Mix together remaining ingredients except green
onion until blended. Pour over chicken and sprinkle with green onion. NOTE: This is chile-pepper infused oil which is fiery hot. Available at Oriental markets. |
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CHICKEN ALMOND DING |
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| Makes 4 servings This many-flavored and textured chicken dish makes a colorful entrance for any special occasion dinner. |
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| Remove bones and skin from chicken breasts. Cut chicken into 1/2-inch pieces. Mix together egg white, 1 teaspoon salt, 1 teaspoon cornstarch, soy sauce and white pepper in medium bowl. Stir in chicken. Cover and refrigerate 30 minutes. Cut carrots into 1/2-inch pieces. Place carrots in boiling water. Heat to boiling. Cover and cook 1 minute. Immediately rinse in cold water. Drain. Mix together oyster sauce, 1 tablespoon plus 1 teaspoon cornstarch and cold water. Heat oil (1 inch) in wok to 325F. Add chicken pieces. Fry until chicken turns white, stirring to separate pieces. Remove chicken from wok. Drain. Wash and thoroughly dry wok. Heat wok until very hot. Add 2 tablespoons oil and tilt wok to coat side. Add almonds. Stir-fry 1 minute or until golden brown. Remove almonds from wok. Drain on paper towels. Add onion, garlic and ginger root. Stir-fry until garlic is light brown. Add celery, water chestnuts and 1 teapoon salt. Stir-fry 1 minute. Add bamboo shoots and mushrooms. Stir-fry 1 minute. Stir in carrots, chicken and broth. Heat to boiling. Cover and cook 2 minutes. Stir in cornstarch mixture. Cook and stir 20 seconds or until thickened. Stir in peas. Garnish with almonds and green onions. | ||
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THAI CHICKEN WITH BASIL |
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| Makes 4 servings Fresh basil and fresh mint are essential to this simple but elegant dish. They are gentle counterparts to the fiery peppers and salty fish sauce. |
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| Cut each breast half into 4 pieces. Heat oil
in wok or 12-inch skillet until hot. Cook and stir garlic and peppers over
medium-high heat until garlic is golden brown. Add chicken and stir-fry
until chicken is done, 8 to 10 minutes. Stir in fish sauce and sugar.
Sprinkle with remaining ingredients. |
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WALNUT CHICKEN |
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| Makes 4 servings Use a paring knife to loosen and remove skins from blanched walnuts. Walnuts must be hot for the skins to come off easily. |
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| Heat 2 cups water to boiling and add walnuts. Heat to boiling. Boil 1 minute. Drain. Rinse under cold water. Remove skin from walnuts. Sprinkle walnuts with sugar. Remove bones and skin from chicken breasts. Cut chicken into 3/4-inch pieces. Mix together egg white, 2 teaspoons cornstarch, salt and white pepper in medium bowl. Stir in chicken. Cover and refrigerate 20 minutes. Remove strings from pea pods. Cut large pea pods into 3 pieces. Place pea pods in boiling water. Heat to boiling. Boil 30 seconds. Drain. Immediately rinse in cold water. Cut celery diagonally into 1/4-inch slices. Cut green onions diagonally into 1-inch pieces. Mix together oyster sauce, 1 tablespoon cornstarch and 1 tablespoon cold water. Heat oil in wok to 350F. Add walnuts and fry until walnuts are light brown. Remove walnuts from oil, using slotted spoon. Drain on paper towels. Heat oil to 350F. Add chicken and fry until chicken turns white, stirring to separate pieces. Remove chicken from oil, using slotted spoon. Drain on paper towels. Pour oil from wok, reserving 2 tablespoons. Heat wok until very hot. Add 2 tablespoons reserved oil and tilt wok to coat side. Add celery. Stir-fry 1 minute. Add broth. Heat to boiling. Cover and simmer 1 minute. Add chicken, pea pods, green onions and pimiento. Heat to boiling. Stir in cornstarch mixture. Cook and stir until mixture thickens. Stir in walnuts. | ||
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SOY SAUCE CHICKEN |
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| Makes 4 servings Mushroom soy sauce is flavored with mushrooms and a hint of sugar. It is slightly thicker than regular soy sauce. |
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| Heat soy sauce, water, wine, sugar, ginger
root and star anise to boiling in Dutch oven. Add chicken. Heat to
boiling. Reduce heat to medium-low. Cover and simmer 30 minutes or until
done, turning chicken and stirring mixture 2 or 3 times. Remove chicken
from soy sauce mixture. let chicken stand 20 minutes. Chop chicken with
cleaver into 2x1-inch pieces. Arrange pieces on serving platter in shape
of a chicken. Garnish with Green Onion Flowers. NOTE: For each flower, remove root and green top from 1 green onion. Cut onion into 3-inch piece. Make 4 cross cuts about 3/4-inch deep on one end. Repeat on other end. Place onion in iced water about 10 minutes or until ends curl. |
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ALMOND CHICKEN WITH MUSHROOMS |
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| Makes 4 servings When the local Chinese Arts Council planned a Han Dynasty dinner a few years back, this appetizing almond chicken dish was served. |
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| Fry almonds in oil until golden. Drain and set aside. Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, 1/2 teaspoon salt and sugar. Mix and set aside. Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds. | ||
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CHICKEN ADOBO |
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| A Times food staffer who was born in the Philippines serves this chicken dish to her family frequently. It makes a nice change from American- style stewed chicken. | ||
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| Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover and cook over medium heat about 40 minutes, or until chicken is tender. Remove liver and a little of liquid and puree in blender container. Return to pan. Heat to serving temperature, adjusting salt to taste. If desired, brown cooked chicken pieces in about 3 tablespoons oil, then return to pan and simmer, covered, about 10 minutes. Serve with hot rice. | ||
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CHICKEN IN CILANTRO SAUCE |
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| Makes 4 servings
Cilantro, also called coriander or Chinese parsley, has a most distinct flavor when used in quantity. |
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| Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar. Meanwhile, combine cilantro, onion, tomatoes, green pepper and chile in blender and blend until smooth. Set aside. Heat oil in skillet, add onion and season to taste with paprika. Cook until onion is tender and golden. Add cilantro sauce and cook 2 minutes. Add chicken pieces and water to cover and cook until chicken is tender, about 45 to 55 minutes. | ||
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CHINESE FIRE POT |
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| Makes 6 to 8 servings It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. |
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| Place beef, chicken and fish in freezer and
chill until firm to touch but not frozen. Slice beef and chicken in strips
1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes.
Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean
mushrooms. If using forest mushrooms, remove and discard stems. Slice
mushrooms and sprinkle with lemon juice. Cut off and discard root portion
of enoki mushrooms and separate clusters as much as possible. Wash, trim
ends and string pea pods. Clean green onions and cut in halves lengthwise,
including green portion. Cut into 2-inch lengths. Clean spinach and
discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. Note: The special pot needed can be purchased at Chinese shops. |
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CRISPY CHICKEN WITH LEMON SAUCE |
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| Makes 4 servings Crispy lemon chicken is a favorite of Chinese restaurant-goers. This one is one of the best in The Times Food Section files. |
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| Cook chicken in simmering chicken stock to almost cover until nearly tender, about 20 minutes. Remove and suspend over bowl to dry at room temperature at least 4 hours, or until chicken is thoroughly cooled. Heat enough oil to 350F in wok to deep-fry whole chicken. Add chicken and fry 20 minutes, turning until golden on all sides. Meanwhile, combine lemon juice with squeezed lemon half, sugar and water in saucepan. Bring to boil and simmer 2 to 3 minutes until sugar is dissolved. Add 2 teaspoons oil and soy sauce. Remove from heat and set aside. Split chicken in halves down back and cut into serving pieces. Reassemble on serving platter and garnish with triangles of lemon peel which have been cut with serrated knife, if desired. Bring reserved lemon sauce to boil again. Mix cornstarch with small amount of cold water to make paste and stir into lemon sauce. Cook, stirring, until thickened slightly. Spoon over chicken pieces. | ||
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FIVE-SPICE CHICKEN (WU HSIANG CHI) |
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| Makes 6 to 8 servings The five spices used in our recipe are similar to the traditional spices called for in Chinese dishes. |
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| Place chicken in shallow glass or plastic dish. Mix together remaining ingredients and pour over chicken. Cover and refrigerate, spooning marinade over chicken occasionally, at least 1 hour. Remove chicken from marinade. Reserve marinade. Place chicken in ungreased 12x7 1/2x2-inch baking dish. Brush marinade on chicken. Cook, uncovered, at 350F, brushing once or twice with marinade, until thickest pieces of chicken are done, about 1 hour. | ||
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FUN SEE CHICKEN |
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| Makes 4 to 6 servings This stir-fry has a rich, earthy flavor. |
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| Soak bean threads in cold water 20 minutes. Drain and set aside. There should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and both soy sauces. Add chicken and let stand 20 minutes. Heat wok or skillet and add 3 tablespoons oil, coating bottom of pan. Rub surface of pan with garlic clove, then discard garlic. Add marinated chicken and marinade and stir-fry over high heat 3 minutes. Add mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1 minute after each addition. Add 2 cups water, cover and bring to boil. Remove cover, add noodles and stir well to combine. Cover and cook 1 minute. Remove cover, add peas and stir-fry 1 minute. Quickly stir in sugar, if desired, and remove from heat. Serve at once | ||
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KUNG PAO CHI (CHICKEN WITH CHILES AND NUTS) |
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| Makes about 4 servings Kung Pao Chi, chicken with nuts and hot dried chiles, is one of the most popular Szechuan dishes at Chinese restaurants in Los Angeles. |
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| Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts. | ||
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ORIENTAL TREASURE SOUP |
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| Makes about 2 1/2 quarts soup Ginger juice can be obtained by pressing 6 to 8 peeled and diced slices of fresh ginger in a garlic press. |
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| Place chickens in large, heavy pot. Add 2 quarts water, onions, chopped celery, carrots, parsley, salt and white pepper and bring to boil. Skim off any scum that rises to top. Cover, reduce heat and simmer 1 1/2 to 2 hours or until chickens are very tender. Remove chickens from pot and set aside. Strain broth. There should be about 7 cups. Return broth to pot and add soy sauce, sherry, ginger juice and sesame oil. Strip chicken from bones and dice. Add to broth and bring once more to boil. Place in chafing dish over heating unit and keep it at simmer. Arrange tofu, noodles, green onions, mushrooms, water chestnuts, julienned celery, red peppers and cilantro leaves in bowls around chafing dish. Ladle broth into bowls and let guests add ingredients of their choice. (Keep broth very hot, as addition of extra ingredients will cool it.) | ||
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PASTA WITH CHICKEN AND ALMONDS |
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| Makes 6 servings Carrot-colored shell pasta makes an attractive background for Chinese pea pods in this entree salad. |
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| Cook pasta in boiling salted water until al dente. Drain well. Toss with 1 tablespoon olive oil and chill, covered. Blanch peas in boiling salted water 1 minute, or just until bright green. Quickly drain and refresh in cold water. Drain. Combine pasta with chicken, peas and celery. Toss with remaining 2 tablespoons olive oil, vinegar, garlic and sugar and season to taste with salt and white pepper. Sprinkle with almonds. Serve on lettuce leaves, if desired. | ||
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SESAME CHICKEN WITH FUN SEE |
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| Makes 6 servings A Chinese saying claims that sesame seed improves the spirits. It assuredly improves flavors and is very important in Cantonese cooking. The quickly fried cellophane noodles add crunch to this hot-and-sour dish. |
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| Remove bones and skin from chicken breasts. Cut chicken into 2x1/2-inch strips. Mix together egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, salt, 2 teaspoons oil, baking soda and white pepper. Stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4 cup cornstarch. Heat sugar, broth, vinegar, soy sauce, chili paste, 1 teaspoon oil and garlic to boiling. Stir in cornstarch mixture. Cook and stir until thickened. Remove from heat and keep warm. Heat oil (1 1/2 inches) in wok to 350F. Pull noodles apart gently. Fry 1/4 of noodles at a time 5 seconds or until puffed, turning once. Drain on paper towels. Heat oil to 350F. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil, using slotted spoon. Drain on paper towels. Repeat with remaining chicken. Heat oil to 375F. Fry about 1/3 of chicken 1 minute or until golden brown. Remove from oil, using slotted spoon. Drain on paper towels. Repeat with remaining chicken. Place chicken on heated platter. Heat sauce to boiling and pour over chicken. Sprinkle with sesame seeds. Arrange cellophane noodles around chicken. | ||
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SHREDDED CHICKEN WITH BEAN SPROUTS AND PEA PODS |
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| Makes 4 servings Bean sprouts and pea pods are typical Chinese vegetables that add both flavor and texture to many recipes. Take care not to overcook the sprouts or they will become soggy and limp. |
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| Remove bones and skin from chicken breasts. Cut chicken into 2x1/2-inch pieces. Stack slices and cut into thin strips. Toss chicken, 1 teaspoon cornstarch, 1/2 teaspoon salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. Remove strings from pea pods. Place pea pods in Immediately remove from heat. Drain. Immediately rinse in cold water. Drain. Rinse bean sprouts in cold water. Drain thoroughly. Mix 2 tablespoons broth, soy sauce, 2 teaspoons cornstarch and sugar. Heat wok or large heavy skillet until very hot. Add 1 tablespoon oil and tilt wok to coat side. Add bean sprouts and 1/2 teaspoon salt. Stir-fry 2 minutes. Remove bean sprouts from wok. Drain. Heat wok until very hot. Add 2 tablespoons oil and tilt wok to coat side. Add chicken, garlic and ginger root. Stir-fry 2 minutes or until chicken turns white. Add bean sprouts and pea pods. Stir-fry 1 minute. Add 1/4 cup broth and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened. | ||
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SICHUAN CHICKEN WITH CASHEWS |
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| Makes 4 servings The method of coating chicken pieces in a cornstarch batter and then stir- frying them twice produces well- sealed, tender morsels. Raw cashews are readily available in health food stores or Oriental markets. |
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| Remove bones and skin from chicken breasts.
Cut chicken into 3/4-inch pieces. Mix together egg white, 1 teaspoon
cornstarch, 1 teaspoon soy sauce and white pepper in medium bowl. Stir in
chicken. Cover and refrigerate 20 minutes. Cut bell pepper into 3/4-inch
pieces. Cut onion in 8 pieces. Cut bamboo shoots into 1/2-inch pieces. Mix
together 1 tablespoon cornstarch, cold water and 1 tablespoon soy sauce.
Heat wok or large heavy skillet until very hot. Add 2 tablespoons oil and
tilt wok to coat side. Add cashews. Stir-fry 1 minute or until cashews are
light brown. Remove cashews from wok and drain on paper towel. Sprinkle with salt. Add chicken to wok. Stir-fry until chicken turns white. Remove chicken from wok. Add 2 tablespoons oil and tilt wok to coat side. Add onion pieces and ginger root. Stir-fry until ginger root is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste. Stir-fry 1 minute. Add broth. Heat to boiling. Stir in cornstarch mixture. Cook and stir 20 seconds or until thickened. Stir in cashews and green onions. |
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SPICY CHICKEN WITH BROCCOLI |
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| Makes 4 servings For sheer delight, prepare this well- spiced chicken dish, bright with broccoli flowerets and sharp with ginger. |
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| Remove bones and skin from chicken breasts. Cut chicken into 2x1/2-inch pieces. Toss together chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes. Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch-thick stems. Remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli flowerets and stems in boiling water. Heat to boiling. Cover and cook 1 minute. Drain. Immediately rinse in cold water. Drain. Cut green onions diagonally into 1-inch pieces. Remove seeds and membranes from chile and cut into very thin slices. Heat wok or large heavy skillet until very hot. Add 3 tablespoons oil and tilt wok to coat side. Add chile, brown bean sauce, garlic, sugar and ginger root. Stir-fry 10 seconds. Add chicken. Stir-fry 2 minutes or until chicken is white. Add broccoli and green onions. Stir-fry 1 minute or until broccoli is hot. | ||
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NOODLES AND CHICKEN WITH PEANUT BUTTER SAUCE |
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| Makes 5 to 6 servings The adventurous cook will enjoy this unusual combination of ingredients (chicken, cucumber, noodles and peanut butter sauce) that makes up this interesting Chinese entree. |
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| To prepare Chicken, place chicken breasts in
3-quart saucepan. Add just enough water to cover chicken. Heat to boiling.
Reduce heat to medium. Cover and simmer 20 minutes or until chicken is no
longer pink. Remove from heat. Let stand covered 15 minutes. Remove
chicken from broth. Remove bones and skin from chicken. Cut chicken into
2-inch pieces. Pull pieces apart with grain to shred. Cover and
refrigerate. To prepare Peanut Butter Sauce, stir dry mustard and 2
teaspoons water until smooth. Reserve. Stir sesame oil into peanut butter
until blended. Add 2 tablespoons plus 1 1/2 teaspoons water. Stir until
blended. Add soy sauce. Stir until blended. Add vinegar and sugar. Stir
until blended. Add reserved mustard. Stir until blended. Cover and
refrigerate. Heat wok or large heavy skillet until very hot. Add 1 teaspoon vegetable oil and tilt wok to coat side. Pour out excess oil. Add half of the eggs. Tilt wok to spread egg, forming a thin pancake. Fry egg until firm, turning once. Remove egg from wok. Wash and remaining oil and eggs. Cover and refrigerate fried eggs until cold. Heat water to boiling in Dutch oven and stir in noodles. Heat to boiling. Reduce heat to medium. Cook, uncovered, 5 minutes or until noodles are done. Drain. Rinse in cold water. Drain. Toss noodles with 2 teaspoons vegetable oil. (If using dry egg noodles, cook as directed on package.) Cut onions into 2-inch pieces and shred lengthwise into fine strips. Cover with iced water. Let stand 10 minutes or until strips curl. Cut carrot into 2-inch pieces. Cut pieces lengthwise into 1/8-inch slices. Cut slices lengthwise into 1/8-inch strips. Place carrots in boiling water. Heat to boiling. Drain. Immediately rinse in cold water. Drain. Cut cucumber lengthwise into halves and remove seeds. Cut halves crosswise into 2-inch pieces. Cut each piece crosswise into 1/4-inch strips. Cut fried eggs into 1 1/2x1/4-inch strips. Mix together 1 tablespoon sauce with chicken, 1 tablespoon sauce with carrot and 1 tablespoon sauce with cucumber. Toss together remaining sauce with noodles until noodles are evenly coated. Place noodles on chilled platter. Place green onions in center of noodles. Arrange eggs, chicken, carrot and cucumber in spokes (from green onions on noodles. Sprinkle with peanuts. Toss before serving. |
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NOODLES WITH STIR-FRIED CHICKEN AND VEGETABLES |
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| Makes 4 servings A pleasant melange of colors, flavors and textures is the feature of this dish, lavishly strewn with vegetables, meat and noodles. |
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| Remove bones and skin from chicken breast.
Cut chicken into thin slices. Mix together chicken, 1/2 teaspoon
cornstarch, 1/4 teaspoon salt and white pepper in medium bowl. Cover and
refrigerate 30 minutes. Soak mushrooms in hot water 20 minutes or until
soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture.
Remove and discard stems. Cut caps into thin strips. Remove strings from
pea pods. Place pea pods in boiling water. Cover and cook 1 minute. Drain.
Immediately rinse in cold water. Drain. Remove leaves from bok choy stems.
Cut leaves into 2-inch pieces. Cut stems diagonally into 1/4-inch slices
(do not combine leaves and stems). Mix together oyster sauce, 2
tablespoons cornstarch, 2 tablespoons cold water, sugar and sesame oil.
Heat 2 quarts water to boiling in Dutch oven and stir in noodles. Heat to
boiling. Reduce heat to medium. Cook, uncovered, 5 minutes or until done.
Drain. Rinse in cold water. Drain well. (If using dry egg noodles, cook as
directed on package.) Heat wok or large heavy skillet until very hot. Add
2 tablespoons vegetable oil and tilt wok to coat side. Reduce heat to
medium. Add noodles. Cook until light brown, using fork to separate and
flip noodles as they cook. (If noodles are not browning and appear to be
dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter
and keep warm in oven at 300F. Heat wok until very hot. Add 2 tablespoons vegetable oil and tilt wok to coat side. Add chicken, garlic and ginger root. Stir-fry until chicken turns white. Remove chicken from wok. Wash and thoroughly dry wok. Heat wok until very hot. Add 1 tablespoon vegetable oil and tilt wok to coat side. Add bok choy stems, mushrooms and 1 teaspoon salt. Stir-fry 1 minute. Stir in bamboo shoots, water chestnuts and broth. Heat to boiling. Cook, uncovered, 1 minute. Stir in bok choy leaves. Heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened. Add chicken and pea pods. Cook and stir 30 seconds or until chicken is hot. Pour chicken mixture over noodles. |
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JAPANESE CHICKEN OVER RICE |
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| Makes 6 servings Although the sauce used here is similar to that used for teriyaki, yakitori is usually made with poultry and requires no marinating time. |
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| Remove bones and skin from chicken breast halves. Mix together soy sauce, mirin, ginger root and garlic in medium glass or plastic bowl. Place chicken in soy mixture. Cover and refrigerate at least 1 hour. Drain chicken, reserving soy mixture. Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on both sides and done, about 15 minutes. Heat water, sugar and reserved soy mixture to boiling in 3-quart saucepan. Boil and stir 2 minutes. Stir in green onions. Cut each chicken breast half into 6 diagonal slices. Place 6 slices on rice in soup bowl. Spoon hot liquid over chicken. | ||
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JAVANESE-STYLE CHICKEN (AYAM GORENG) |
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| Makes 4 servings "Hot and tangy" describes this Javanese chicken recipe with tamarind. Tamarind which can be found in Oriental and East Indian markets imports an intriguing flavor to many dishes. |
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| Place water, tamarind, coriander, salt, turmeric, almonds, onion, garlic and peppers in blender container. Cover and blend on high speed until ingredients are chopped and mixture is well blended, about 1 minute. Heat water mixture, lemon grass and chicken in 12-inch skillet to boiling. Reduce heat. Simmer, uncovered, over medium heat, turning chicken occasionally, until sauce is very thick and begins to stick to skillet, about 5 minutes. Remove chicken. Discard lemon grass. Scrape sauce from skillet and reserve. Heat oil in skillet until hot. Cook chicken over medium heat until brown on all sides and thickest pieces of chicken are done, 15 to 20 minutes. Mix reserved sauce with rice. Serve with chicken. | ||
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LEMON CHICKEN |
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| Makes 6 servings There are a number of different Lemon Chicken recipes in the Chinese repertoire. This popular version develops an intense lemony flavor without lengthy marinating. |
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| Remove bones and skin from chicken breasts. Cut each chicken breast lengthwise into fourths. Place chicken in shallow dish. Mix together egg, 2 teaspoons cornstarch, 1 teaspoon salt, white pepper and ginger root. Pour egg mixture over chicken, turning chicken to coat all sides. Cover and refrigerate 30 minutes. Remove chicken from marinade. Reserve marinade. Mix together 1 tablespoon cornstarch and 1 tablespoon water. Heat oil (1 1/2 inches) in wok to 350F. Mix together reserved marinade, flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons oil, baking soda and 1/4 teaspoon salt. Dip chicken pieces, one at a time, into batter to coat all sides. Fry 2 pieces at a time 3 minutes or until light brown. Drain on paper towels. Increase oil temperature to 375F. Fry all the chicken 2 minutes or until golden brown, turning once. Drain on paper towels. Cut each piece crosswise into 1/2-inch pieces, using very sharp knife. Place in single layer on heated platter. Heat broth, sugar, lemon juice, corn syrup, vinegar, 1 tablespoon oil, soy sauce and garlic to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds or until thickened. Simmer, uncovered, 30 seconds. Pour sauce over chicken. Garnish with lemon slices and, if desired, maraschino cherries or cilantro. | ||
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COCONUT CHICKEN |
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| Makes 8 servings The coconut flavor of this recipe turns everyday chicken into an exotic tropical treat. The white sauce over golden brown chicken makes a very attractive dish. |
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| Heat oven to 300F. Bake coconut, stirring
occasionally, 10 minutes or until golden brown. (Watch carefully so
coconut does not burn.) Remove bones and skin from chicken breast. Cut
each chicken breast lengthwise into 2-inch strips. Heat coconut milk,
broth, sugar, lemon juice, 1 tablespoon plus 1 1/2 teaspoons cornstarch,
ginger root juice, 2 teaspoons oil, 1 teaspoon salt and white pepper to
boiling. Cook, stirring constantly, until thickened. Remove from heat and
keep warm. Heat vegetable oil (2 inches) in wok to 350F. Mix flour, water,
2 tablespoons cornstarch, 2 tablespoons oil, baking soda, 1/4 teaspoon
salt and egg white in medium bowl. Dip chicken, 1 piece at a time, into
batter to coat all sides. Fry 2 pieces at a time 3 minutes or until very
light brown. Drain on paper towels. Increase oil to 375F. Fry half of
chicken 2 minutes or until golden brown, turning once. Drain on paper
towels. Repeat with remaining chicken. Cut each piece crosswise into
1-inch pieces, using very sharp knife and place in single layer on heated
platter. Pour coconut sauce over chicken. Garnish with toasted coconut
and, if desired, maraschino cherries. NOTE: To make, press thin slices of fresh ginger root in a garlic press. |
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CHICKEN KEBABS WITH PEANUT SAUCE (SATE AJAM) |
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| Makes about 16 appetizers This dish features the seductive Indonesian combination of spicy-hot and sweet. |
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| To prepare Chicken, remove bones and skin from chicken. Cut chicken into 3/4-inch pieces. (For ease in cutting, partially freeze chicken.) Mix together chicken, soy sauce, oil, brown sugar, ginger and garlic in glass bowl. Cover and refrigerate, stirring occasionally, at least 2 hours. Meanwhile, prepare Peanut Sauce. Cook and stir onion in oil in 1 1/2-quart saucepan until tender. Remove from heat. Stir in peanut butter, water, lemon juice, coriander and red pepper sauce. Heat over low heat just until blended (sauce will separate if overcooked). Remove chicken from marinade. Reserve marinade. Thread 4 or 5 chicken pieces on each of 14 to 16 bamboo skewers. Brush chicken with reserved marinade. Set oven control to broil or 550F. Broil skewers with tops about 4 inches from heat 4 to 5 minutes; turn. Brush with marinade. Broil until Chicken is done, 4 to 5 minutes longer. Serve with Peanut Sauce. | ||
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BIRD OF PARADISE CHICKEN |
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| Makes 8 servings Crispy batter fried on the outside with a fine slice of firm Virginia ham down the middle, this colorful dish makes a most impressive presentation. |
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| Cut green onion into 1-inch pieces. Shred pieces lengthwise into fine strips. Cover with iced water and let stand 10 minutes or until strips curl. Remove bones and skin from chicken breasts. Cut each chicken breast lengthwise into halves. To butterfly chicken, split each piece lengthwise almost into halves and open flat. Place 1 ham slice on each chicken piece. Fold chicken lengthwise in half, pressing cut edge to seal. Mix 2 tablespoons cornstarch, 2 tablespoons water and sugar. Heat broth, bamboo shoots, dark soy sauce, white pepper and sesame oil to boiling. Stir in cornstarch mixture. Cook and stir 1 minute or until thickened. Remove from heat and keep warm. Heat vegetable oil (2 inches) in wok to 350F. Mix flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, ginger root juice, baking soda, salt and egg white in medium bowl. Dip chicken, 1 piece at a time, into batter to coat all sides. Fry 2 pieces at a time 3 minutes or until very light brown. Drain on paper towels. Increase oil temperature to 375F. Fry half the chicken 2 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining chicken. Cut each piece crosswise into 1-inch pieces, using very sharp knife. Place in single layer on heated platter. Pour sauce over chicken and garnish with green onion. NOTE: To make, press thin slices of fresh ginger root in a garlic press. | ||
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CHICKEN FRIED RICE |
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| Makes 5 servings This classic fried rice recipe is easy to make and is rich with the flavor of chicken, sprouts and mushrooms. |
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| Remove bones and skin from chicken breast.
Cut chicken into 1/4-inch pieces. Toss together chicken, cornstarch, 1/2
teaspoon salt and dash white pepper. Rinse bean sprouts in cold water.
Drain. Heat wok or large heavy skillet until very hot. Add 1 tablespoon
oil and tilt wok to coat side. Add eggs. Cook and stir until eggs are
thickened throughout but still moist. Remove eggs from wok. Wash and
thoroughly dry wok. Heat wok until very hot. Add 2 tablespoons oil to wok and tilt to coat side. Add chicken. Stir-fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt. Stir-fry 1 minute. Remove chicken mixture from wok. Drain. Heat wok until very hot. Add 2 tablespoons oil to wok and tilt to coat side. Add rice and stir-fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture and green onions and stir-fry 30 seconds. |
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WHITE RICE |
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| Makes 6 cups The Chinese rinse rice five or six times to remove excess starch. This process results in light-textured rice. If not rinsed, rice will clump and not be as tender. |
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| Place 2 cups long grain white rice in 2-quart saucepan. Add enough cold water to cover rice. Wash rice by rubbing rice gently between fingers. Drain. Wash rice 5 or 6 times or until water is clear. Drain. Add 4 cups cold water and heat to boiling. Cover tightly. Reduce heat and simmer 14 minutes or until liquid is absorbed. | ||
