EIGHT JEWEL CHICKEN
EIGHT JEWEL CHICKEN
Ingredients| 2 Chicken ; breasts -- butter Marinade: 3 teaspoons Soy sauce 3 teaspoons Rice wine -- or dry sherry 4 teaspoons Corn starch Marinate for a half an hour. 2 Med Green peppers -- cut into 2 Med Yellow onions -- diced 1/2 cup Straw mushrooms 2 Bok choy -- diced 1/3 cup Water chestnuts -- sliced 1/3 cup Raw peanuts Sauce 2 tablespoons Ketchup 1 tablespoon Oyster sauce -- (or light soy 2 tablespoons Wine 1 pinch Hot pepper flakes Cornstarch solution to thick Essentials Peanut oil -- (appx 3-4 tbls) 2 cups Garlic -- fresh crushed 1 tablespoon Ginger -- fresh shredded |
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Preparation
Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add
some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8
jewels (onions first, bok choy leaves last) Add sauce, let it begin to
bubble, thicken Serve,
Also see ...
Empress Chicken Wings
Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium h
Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium h
FRIED CHICKEN SLICES WITH LEMON SAUCE
1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of
1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of
Fried Rice with Eggs
1 small can, sizes vary ** Add cooked chicken or beef instead of pork if preferred. Use up to 2 cups. Heat the oil in skillet; add onions, green peppers and mushrooms. Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce. Lower heat
1 small can, sizes vary ** Add cooked chicken or beef instead of pork if preferred. Use up to 2 cups. Heat the oil in skillet; add onions, green peppers and mushrooms. Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce. Lower heat
FRIED SPARE RIBS WITH HONEY
1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and all
1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and all
Fried Won-Tons
In wok, combine ground beef and pork, carrots and onions. Cook over medium heat. As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue cooking until vegetables are tender and liquid has mostly evaporated. Combine cornstarch with rice, wine and 2 tab
In wok, combine ground beef and pork, carrots and onions. Cook over medium heat. As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue cooking until vegetables are tender and liquid has mostly evaporated. Combine cornstarch with rice, wine and 2 tab
Hoisin Chicken Stir Fry
1. Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. 2. Cut both pep
1. Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. 2. Cut both pep
HUNAN BLEND
Brown chicken, skin side down, in an ungreased non-stick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper towel, remove skin, and return to the pan, skin side up. Add remaining ingredients except the low calorie sweetener. Cover and simmer, stirr
Brown chicken, skin side down, in an ungreased non-stick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper towel, remove skin, and return to the pan, skin side up. Add remaining ingredients except the low calorie sweetener. Cover and simmer, stirr
KANG BOA CHICKEN
Deep fry peanuts until golden and crunchy. Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes. Add oil to wok and tilt pan to distribute. When temperature reaches 350, add chicken
Deep fry peanuts until golden and crunchy. Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes. Add oil to wok and tilt pan to distribute. When temperature reaches 350, add chicken
KUNG PAO
Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken
Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken
Microwave Char Siu
Slice pork into pieces about 2" x 6". Combine all the ingredients and marinate overnight. Arrange five or six pieces of pork in a single layer, fat side down on a microwave roasting rack in a flat glass baking dish. Microwave on HIGH for 10 minutes; turn pork, fat side up, and
Slice pork into pieces about 2" x 6". Combine all the ingredients and marinate overnight. Arrange five or six pieces of pork in a single layer, fat side down on a microwave roasting rack in a flat glass baking dish. Microwave on HIGH for 10 minutes; turn pork, fat side up, and
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Oriental Meatballs Crunch
Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper and waterchestnuts; mix well. Form into balls. Beat remaining egg with 2 tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles. Fry in deep, hot fat until golden brown.
Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper and waterchestnuts; mix well. Form into balls. Beat remaining egg with 2 tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles. Fry in deep, hot fat until golden brown.
PON PON SHREDDED CHICKEN
* (to produce approximately 1 1/2 cups of shredded chicken) 1. Mix well, separately, seasoning and sauce ingredients. 2. Bring stock (or salted water) to the boil, immerse chicken breasts and turn off flame. Soak until cooled, then shred into strips. (Alternatively
* (to produce approximately 1 1/2 cups of shredded chicken) 1. Mix well, separately, seasoning and sauce ingredients. 2. Bring stock (or salted water) to the boil, immerse chicken breasts and turn off flame. Soak until cooled, then shred into strips. (Alternatively
Potstickers
Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch. Set 1 rounded teaspoon filling in center of won tom skin, pressinglightly so filling forms narrow band
TAG: medium, cover, together, filling, ,
Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch. Set 1 rounded teaspoon filling in center of won tom skin, pressinglightly so filling forms narrow band
TAG: medium, cover, together, filling, ,
Sesame Chicken
Melt margarine with oil in baking pan. Allow to cool slightly but not harden. In a paper bag, shake chicken in seasoned flour until coated. Then roll pieces in oil in baking pan and arrange do that pieces do not touch. Sprinkle with lemon juice and sesame seeds. Bake at 3
Melt margarine with oil in baking pan. Allow to cool slightly but not harden. In a paper bag, shake chicken in seasoned flour until coated. Then roll pieces in oil in baking pan and arrange do that pieces do not touch. Sprinkle with lemon juice and sesame seeds. Bake at 3
Sesame Chicken
Cut the chicken thighs in half across the bone. Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make a thick sauce for 1 Hr. Add the sesame seeds. Deep fry pieces in peanut oil at 375 until lightly browned. You can try substituting beef for the chicke
Cut the chicken thighs in half across the bone. Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make a thick sauce for 1 Hr. Add the sesame seeds. Deep fry pieces in peanut oil at 375 until lightly browned. You can try substituting beef for the chicke
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