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------ How to cook chicken better? - 6 Chicken Recipes ------



--- Almond Chicken

Ingredients:

2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil

Directions:

1. Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long.
2. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger,
and garlic together.
3. Place chicken in marinade, turning to coat. Marinate at least one hour,
turning chicken after half an hour.
4. Remove chicken from marinade and drain on paper towels. Beat egg slightly
with 1/2 teaspoon water.
5. One by one, dip chicken pieces in egg and roll in almonds to coat.
6. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken
pieces in batches one layer deep until crisp, golden brown. Be sure to
let oil come back up to 350 between batches.
7. Drain on paper towels and serve at once.



--- Spicy Chicken Wing


Ingredients:

1 kg chicken wings (mid-joint)
5 TB salt
Freshly Ground Black Pepper


Directions:

Clean wings and marinate with 3 TB salt, the longer the
better (the wings can be prepared in advance and frozen).
Line the wings on a baking tray, and sprinkle with remaining
2 TB salt and freshly ground black pepper. Bake at 230
Celsius (roughly 450 Fahrenheit) for 20 minutes or until
golden, turning once. Serve with dipping sauce.

Dipping Sauce: Mix ketchup with a bit of honey and tabasco
sauce.



--- Bang Bang Chicken

Ingredients:
9 oz (250g) chicken breasts and thighs
1 tbsp mushroom soy sauce (or substitute superior soy sauce)
1 tsp. scallions, shredded
1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste
1/2 tsp. sesame oil
2 tsp. chili (chilli) oil
1/2 tsp. sesame oil
1tsp sugar
1/4 tsp. MSG (optional)


Directions:

Poach the chicken in boiling water to cover for 10 minutes, or until cooked.

Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers
with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off
the skin and tear the meat into long strips with your fingers. You may cut
the skin into strips also. Arrange the chicken strips in a dish a sprinkle
with the scallions shreds.

Mix together the sesame paste, chili oil, sugar, soy sauce, MSG(optional),
ground peppercorns and sesame oil. Pour over the scallions and chickens and
chicken and mix until coated and serve. the scallion oil over all, and
serve.

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--- Baked Hoisin Sauce Chicken Wings

Serves 6

Ingredients:

15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced

Directions:

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce,
water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake
for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes. Turn wings
every two minutes to avoid burning.

To serve: Transfer chicken wings to a serving platter and serve hot or at
room temperature.



--- Braised Chicken

Ingredients:

9 oz (250g) chicken boned and thighs
1/4 tsp. salt, or to taste
1 medium Chinese yam or potato, about 5 oz (150g), parboiled
1 tbsp sugar
2 cups (500ml) vegetable oil for deep-frying
1 tbsp cornstarch (cornflour), dissolved in 1 tbsp water
1 tbsp rice wine
1 cup (200ml) high stock
3 tbsp soy sauce
2 tsp. sesame oil



Directions:

1. Wash the chicken and chop into 1 1/2 inch (4cm ) pieces. Peel the yam
or potatoes and roll-cut diagonally into 1 1/2 inch (4 cm ) pieces.

2. Heat the oil in a wok to 375oF (190oC), or until a piece of scallion
green or ginger sizzles noisily and browns quickly when tossed into the
oil. Add the chicken and deep-fry to turn of colour. Remove the chicken
and add the rice wine. Simmer over medium heat for 20 minutes. Add the
soy sauce, sugar, yam and stock and continue simmering, until the chicken
is tender.

3. If too much liquid is left in the wok, reduce by boiling rapidly. Stir
the dissolved cornstarch and add to the wok. Cook, stirring , until the
sauce thickens. Sprinkle with the sesame oil, and serve.



--- Cashew Chicken

(The original Chinese version would have been made with peanuts because
cashew nuts do not feature in Chinese cookery. Nevertheless, this dish
uses the best Chinese principles: stir-frying to seal in the juices of
the chicken, and then stir-frying again with spices to flavor it.).

Serves 3 to 4

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
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:
Add the marinade ingredients to the chicken cubes, mixing with chopsticks
and adding the cornstarch last. Allow the chicken to marinate in the
refrigerator for 15 - 20 minutes. While the chicken is marinating, mix
together the dry sherry and light soy sauce and set aside.

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. Remove the chicken from the wok
and set aside.

Clean the wok with a paper towel and add one tablespoon of oil. When the oil
is ready, add the cashews and stir-fry them for about 1 minute. Add the
chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about
another
2 minutes. If you don't like raw spring onions, you can add them to the dish
at this time. Otherwise, remove the dish from wok, garnish with spring
onions,
and serve.



Nicholas Zhou - Author
"Real and Healthy Chinese Cooking" http://www.chinesefooddiy.com/
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