War Su Gai (Almond Boneless Chicken)

Serves 4 to 6

Ingredients:

2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

Sauce:
4 tablespoons cornstarch (corn flour)
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules

Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water

1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying

Directions:

Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

info by : http://www.chinesefooddiy.com

Spicy Szechwan Chicken

Serves 3 to 4

Ingredients:

3 - 4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch (corn flour)
Sauce:
2 tablespoons sherry cooking wine
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced

Directions:

1. Partially freeze chicken breasts. Cut into strips.
2. Combine sauce ingredients and set aside.
3. Mix together egg whites and cornstarch.
4. Coat chicken in cornstarch mixture.
5. Heat wok. Fry chicken strips in oil until they turn white.
6. Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds.
7. Add sauce to vegetables.
8. When boiling, add chicken.
9. Stir-fry 1 to 2 minutes. Serve with rice.

info by : http://www.chinesefooddiy.com

Steamed Chicken with Oyster Sauce

Ingredients:

1 whole fryer chicken or capon, about 3 1/4 lb.
2 tsp. soy sauce
2 tsp. rice wine
4 cups (1 litre) vegetable oil for deep-frying
1 oz (25g) dried Chinese black mushrooms, soaked and sliced
2 oz (50g) bamboo shoots, sliced
3 tbsp scallions, chopped
5 tsp. fresh ginger, sliced
2 oz (50g) Yunan preserved vegetable (a kind of salted mustard), sliced
1 oz (25g) dates
2 cups (500ml) chicken stock)
2 tbsp oyster sauce
2 1/2 tbsp sugar
1 tsp. salt, or to taste
1/4 tsp. ground Sichuan peppercorn
2 tbsp cornstarch dissolved in 2 tbsp water
1/4 tsp. sesame oil
2 tbsp MSG (optional)

Directions:

Mix soy sauce and rice wine and rub over the chicken inside and out. Heat the oil in a wok to 230oF (110oC). Add the chicken and deep-fry until brown. Remove and drain. Pour the oil out of the wok.

Blanch the mushrooms and bamboo shoot slices briefly in boiling water, drain, and set aside.

Pour 3 1/2 oz (100ml) of oil back into the wok over high heat to 340oF (170oC) until the surface ripples. Add the scallions and ginger and stir-fry. Add the remaining rice wine, soy sauce, mushrooms, bamboo shoots, preserved vegetable, dates, stock, oyster sauce, sugar, salt, peppercorn and chicken. Boil, then reduce heat to low and simmer chicken until cooked. Add MSG (optional).

Remove mushrooms, bamboo shoots, and dates, and place in serving dish. Remove chicken, chop into 1 by 2 inch (3cm by 5cm ) chunks, and stack in the serving dish. Discard preserved vegetable. Stir cornstarch-water mixture, add to the wok, stirring, until thick. Pour over the chicken and serve.

info by : http://www.chinesefooddiy.com

Chicken Chop Suey

Ingredients:

1 pound Uncooked chicken breast -- cut
1/2 cup Sliced celery
in 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 ginger
1 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. Add soy sauce, ginger, horseradish, celery and green pepper; heat through.

3. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry for about 2 minutes.

4. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.

info by : http://www.chinesefooddiy.com