Garlic Chicken (Garllic Chiken) Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts

Marinade:

• 1 tablespoon light soy sauce
• 1 tablespoon dry sherry
• 4Garlic clove, finely minced
• 2 green onions, finely chopped on the diagonala few drops sesame oil
• 2 tablespoons light soy sauce
• 1 tablespoon dry sherry
• 1/4 teaspoon chili paste
• Oil for stir frying

Directions:

1. Cut the chicken into bite-sized cubes.
2. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes.
3. While the chicken is marinating, prepare the green onions and garlic.
4. Combine the sesame oil, light , soy sauce sherry and chili paste in a bowl and set aside.
5. Heat wok and add oil. When oil is ready, add the marinated chicken.
6. Stir-fry briefly on high heat, then add the garlic and green onion.
7. Add the remaining ingredients and combine (total cooking time should be about 5 minutes).
8. Serve hot with rice.Cook's

Notes:

I make garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimes I will even use 500 grams of chicken breasts, adjusting the seasonings slightly and stir-frying the chicken in two batches so as not to overcrowd the wok. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

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Sweet and Sour Chicken (Sweat and Sor Chiken) Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 3/4 cup baby carrots
• 1 cucumber
• 1/2 red bell pepper
• 1 garlic clove

Marinade:

• 2 tsp Chinese rice wine or dry sherry
• 1 tsp cornstarch

Batter:

• 1 - 2 eggs, lightly beaten
• 3 TB potato starch

Sauce:

• 4 1/2 TB rice vinegar
• 1 1/2 TB black rice vinegar
• 3/4 cup water
• 3 TB tomato paste
• 4 1/2 TB brown sugar
• 3/8 tsp chile sauce, or to taste
• 1 1/2 tsp cornstarch mixed with 6 teaspoons water
• 3 1/4 cups oil for deep-frying and stir-frying

Directions:

1. Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes.
2. While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly.
3. In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.
4. To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.
5. To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels.Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.
6. *Cornstarch can be substituted for the potato starch
7. **This recipe is designed to make extra sauce for mixing in with the rice. It can easily be adjusted either up or down depending on how much sauce you want - just be sure to keep the proportions constant. For 3/4 lb of chicken, reduce quantities by 1/3 - ie. use 3 TB rice vinegar, 1 TB black rice vinegar, 1/2 cup water, 2 TB tomato paste, etc.

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Chicken Chop Suey (Chiken Chopp Soy) Recipe

Ingredients:

• 1 pound Uncooked chicken breast -- cut
• 1/2 cup Sliced celeryin 1" cubes
• 1 Green pepper -- sliced
• 1 tablespoon Oil
• 1/2 cup Sliced mushrooms
• 3 Cubes vegetable bouillon
• 1 Tomato -- diced
• 1/2 cup Unsweetened pineapple juice
• 1/4 cup Sliced green onions
• 2 tablespoon soy sauce
• 1 1/2 cup Fresh Chinese pea pods
• 1/2 teaspoon ginger1 can (4 oz) water chestnuts
• 1/2 teaspoon Horseradish
• 3 cup Fresh bean sprouts
  

Directions:

1. Pan fry chicken in oil. Remove from heat and set aside.
2. In another pan, crush bouillon cubes and dissolve in pineapple juice.
3. Add soy sauce,ginger, horseradish, celery and green pepper; heat through.
4. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry for about 2 minutes.
5. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.

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Cashew Chicken (Cashu Chiken) Recipe

Ingredients:

• 8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes

Marinade:

• 1 egg white
• 1 teaspoon salt
• 1 teaspoon cornstarch (corn flour)
• 5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
• 2 ounces (50 grams) cashew nuts
• 2 teaspoons dry sherry or rice wine
• 1 tablespoon light soy sauce
• 1 tablespoon spring onions, finely chopped as garnish (if desired)

Directions:

1. Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last.
2. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes.
3. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.
4. Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white.
5. Remove the chicken from the wok and set aside.
6. Clean the wok with a paper towel and add one tablespoon of oil.
7. When the oil is ready, add the cashews and stir-fry them for about 1 minute.
8. Add the chicken, and the sherry/soy sauce mixture.
9. Stir-fry the dish for about another 2 minutes.
10. If you don't like raw spring onions, you can add them to the dish at this time.
11. Otherwise, remove the dish from wok, garnish with spring onions, and serve.

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Steamed Chicken (Steemed Chiken) Recipe

Ingredients:

• 1 whole chicken, about
• 2 1/2 lb. (1 kg)
• 1/4 tsp. (1 g) fennel seed
• 4 tsp. salt, or to taste
• 1/4 tsp. (1g) Dahurian angelica root, chopped, if available
• 5 oz (150g) scallions chopped
• 1/2 tsp. whole Sichuan peppercorn
• 5 tsp. (25g) fresh ginger, shredded
• 1/2 tsp. whole Sichuan peppercorn
• 1/4 tsp. (2 g) cloves
• 3 1/2 tbsp wine

Directions:

1. Wash the chicken.
2. Mix together the salt, half the scallions, and half the ginger, and rub over the chicken inside and out.
3. Mix together the remaining scallions and ginger, the cloves, fennel seed, angelica, ground peppercorns, and rice wine, and place in the chicken cavity.
4. Place the chicken on a heat-proof dish in a steamer and steam for 1 1/2 hours.
5. Remove from the heat and let cool.
6. the seasonings in the body cavity.
7. Chop the chicken into 1 inch by 2 inch (5cm by 3 cm) chunks and serve.

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Bourbon Chicken (Borbun Chiken) Recipe

Ingredients:

• 4 small skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large clove garlic, minced or put through a garlic press
• 1 small onion, finely chopped
• 2 tablespoons chicken broth
• 2 tablespoons bourbon whiskeysalt and pepper, to taste

Directions:

1. Melt the butter with the olive oil in a heavy skillet.
2. Sauté the garlic and onion until onion is transparent.
3. Remove garlic and onion from skillet with a slotted spoon.
4. Brown the chicken breast halves on both sides.
5. Return garlic and onion to skillet, add the chicken broth and bourbon.
6. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.
7. Makes 2 to 4 servings, depending upon appetites.

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