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Chinese Duck Recipes | Chinese Chicken Recipes

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Sesame Chicken with Chinese Cabbage and Broccoli


* 1/4 c. soy sauce
* 2 tbsp. rice wine or dry sherry
* 2 tbsp. sesame oil
* 1 clove garlic, minced
* 2 tsp. minced fresh ginger root
* 1 tbsp. sugar
* 1/4 c. toasted sesame seeds
* 2 whole chicken breasts, skinned, boned, and cut in bite-size pieces
* 3 tbsp. peanut oil
* 1 c. green onions, cut in 1 inch lengths
* 3 c. sliced fresh broccoli flowerettes
* 3 c. Chinese cabbage
* 2 tsp. cornstarch, dissolved in 2 tbsp. water

1. Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally; slices diagonally in 1/2 inch pieces
2. In medium bowl, stir together soy sauce, dry sherry, sesame oil, garlic, ginger, sugar, and sesame seeds. Add chicken and marinate at least 1 hour.
3. In a wok or skillet, heat peanut oil over medium heat for 2 minutes.
4. Add onions, broccoli, and cabbage. Stir fry 1 minute. Transfer to dish; set aside.
5. Add chicken mixture to wok or skillet (add more oil if needed). Stir fry until pinkness is gone, about 3 minutes.
6. Remove to dish with slotted spoon. Dissolve cornstarch in water. Add to liquid in wok. Cook, stirring constantly, until mixture boils and thickens.
7. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.

Last edited by Linda2003 on Sun Jul 25, 2010 6:13 pm; edited 2 times in total

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Lemon Chicken


* 1/2 c. & 2 tbsp. cornstarch
* 3/4 c. water, divided
* 2 egg yolks
* 4 skinless, boneless chicken breast halves (2-2 1/2 lb.)
* 2 c. corn oil
* 3 tbsp. brown sugar
* 1 tbsp. fresh ginger, minced
* 1 c. chicken broth
* 1/3 c. fresh lemon juice
* 1/2 c. scallions (cut diagonally, 1" slices)


1. In medium size bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.
2. In a wok, heat 2 cups oil for frying; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.
3. In medium saucepan, place 2 tbsps. cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
4. Remove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions.

View user profile http://lindachzang.canadaboard.net
Stir Fry Chicken and Noodles


* 8 oz. Medium Egg Noodles, uncooked
* 1 tbsp. vegetable oil
* 1 lb. boneless, skinless chicken breasts, cut into julienne strips (1 1/2 × 1/4-inch)
* 2 carrots, peeled and thinly sliced
* 1 bunch scallions, chopped
* 1/2 red bell pepper, thinly sliced
* 1/4 cup low-sodium soy sauce
* 1 cup chopped celery
* 1 4-oz. can sliced water chestnuts
* 1/2 tsp. garlic powder
* 1/2 tsp. white pepper
* 1 tsp. dried cilantro
* 2 tbsps. toasted almonds (optional)


1. Prepare egg noodles according to package directions; drain.
2. In a large skillet or wok, sauté chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly.
3. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired.

View user profile http://lindachzang.canadaboard.net
Stir Fried Spicy Orange Turkey


* 2 cups cooked turkey, cubed
* 1/2 cup orange juice
* 1/4 cup water
* 2 tbsps. rice wine or dry sherry, optional
* 1 tsp. sugar
* 1/2 tsp. crushed red pepper
* 1 tbsp. oil
* 1 medium sweet red pepper, cubed
* 1 cup snow peas
* 1 tbsp. grated orange rind
* 1 tbsp. fresh ginger, minced
* 2 tsps. cornstarch
* 1/2 cup water chestnuts, sliced
* 1 medium orange, peeled
* Italian parsley


1. Combine orange juice, water, rice wine, sugar and crushed red pepper. Add turkey and set aside.
2. Heat oil in a wok. Add sweet red pepper, snow peas, orange rind and ginger. Stir-fry 2 minutes.
3. Drain turkey, reserving marinade. Add cornstarch to marinade and stir to combine.
4. Add turkey, marinade and water chestnuts to wok and cook, stirring constantly, until thickened.
5. Serve on a bed of rice and garnish with orange wedges and parsley.

View user profile http://lindachzang.canadaboard.net
Cashew Chicken


* 1 lb. boneless chicken, cut into 1-inch strips
* 3/4 cup orange juice
* 1/3 cup honey
* 1/4 cup soy sauce
* 1 tbsp. cornstarch
* 1 tsp. ground ginger
* 1 tsp. garlic salt
* 1/2 tsp. pepper
* 2 tbsps. vegetable oil
* 4 green onions, cut-up
* 3 large carrots, cleaned and sliced
* 2 celery stalks, sliced
* 1 cup cashews


1. For sauce, combine juice, soy sauce, honey, cornstarch and seasonings.
2. Heat 1 tbsp. oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Remove from wok.
3. Heat another tbsp. of oil until smoking and stir-fry chicken strips until browned and tender.
4. Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.

View user profile http://lindachzang.canadaboard.net
Barbecued Turkey Wings and Drums Chinese-Style


* 4 small turkey drumsticks
* 4 turkey wings, discard tips
* 1/4 cup Hoisin sauce
* 2 tbsps. soy sauce
* 1 tbsp. water
* 1 tbsp. honey
* 2 tsps. fresh ginger root, grated
* 2 cloves garlic, minced


1. Parboil wings and drumsticks for 30-40 minutes. Meat should be fully cooked at this point. Check center of drum for doneness. Remove from pot and cool in a shallow dish. (Reserve stock for soup, etc.)
2. In a small bowl, combine all sauce ingredients. Brush onto wings and drums coating both sides of each piece. Marinate in refrigerator for 4 hours or overnight if desired.
3. Barbecue on greased grill on medium-low for 25-30 minutes, turning often.

View user profile http://lindachzang.canadaboard.net
Hazelnut Chicken Mandarin


* 2 whole chicken breasts (skinned and boned), cut into narrow strips
* 2 tbsps. oil
* 1 large red pepper, cut into strips
* 1/2 lb. mushrooms, sliced
* 1 cup sliced celery
* 6 oz. pea pods
* 6 green onions, sliced
* 3/4 cup regular-strength chicken broth
* 1/4 cup honey
* 2 tbsps. soy sauce
* 1 tbsp. prepared mustard
* 1 tbsp. vinegar
* 5 tsps. cornstarch
* 1 11-oz. can mandarin oranges, drained
* 3/4 cup hazelnuts, roasted and chopped


1. Brown chicken strips in oil until done.
2. Add red pepper, mushrooms, celery, pea pods and green onion. Cook until tender crisp.
3. Add the chicken broth, mixed with the honey, soy sauce, mustard, vinegar and cornstarch. Cook until thickened.
4. Add the oranges and garnish with hazelnuts. Serve with hot cooked rice.

View user profile http://lindachzang.canadaboard.net
Stir-fried Hazelnut Chicken

Chinese Recipe : Stir-fried Hazelnut Chicken

Serves 6


* 1 tbsp. oil
* 1 lb. boneless chicken breast, sliced
* 2 medium carrots, sliced diagonally
* 1 medium onion, sliced
* 1 green pepper, chunked
* 2 cups broccoli flowerettes
* 1 cup sugar snap pea pods
* 1/2 cup hazelnuts, roasted and chopped
* 1 can cream of mushroom soup, undiluted


1. Heat oil in wok. Add chicken, carrots and onion. Cook for three minutes.
2. Add broccoli and continue to cook for three minutes.
3. Add green pepper, pea pods and soup. Cook for five minutes, stirring to prevent sticking.
4. Place in bowl and sprinkle with hazelnuts. Serve with hot Oriental noodles.

View user profile http://lindachzang.canadaboard.net
Hoisin Chicken and radish Stir Fry


Notes: If using ground ginger, add to skillet along with cornstarch.

* 1 1/2 tsps. cornstarch
* 2 tbsps. vegetable oil
* 4 oz. fresh green beans, trimmed and cut in 1/2-inch pieces (1 cup)
* 1 lb. boned and skinned chicken breasts, cut in 1/2-inch strips
* 1 tbsp. minced fresh ginger
* 1/4 cup hoisin sauce
* 1 chicken bouillon cube
* 1 1/2 cups trimmed and quartered radishes
* 4 cups lettuce, cut in 1/2-inch strips


1. In a cup combine cornstarch with 3/4 cup water; set aside.
2. In a wok, heat oil until hot; add green beans, stirring to coat with oil.
3. Add 2 tbsps. water; cover and cook until nearly crisp-tender, about 3 minutes, stirring once.
4. Add chicken; cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes.
5. Add ginger; cook, stirring occasionally, until ginger is tender, about 1 minute.
6. Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook, stirring constantly, until mixture boils, about 1 minute.
7. Add radishes; boil, stirring constantly, until mixture thickens, about 1 minute longer.
8. In a large serving bowl place lettuce; spoon radish mixture over lettuce; toss to coat. Serve over steamed white rice, if desired.

View user profile http://lindachzang.canadaboard.net
Easy Chicken in Plum Sauce

Chinese Recipe : Easy Chicken in Plum Sauce


* 1/4 c. butter or margarine
* 6 chicken breast halves, skinned
* 1 (16 oz.) can Chinese plum
* Salt and pepper


1. Dot the bottom of a 13 x 9 inch baking dish with butter.
2. Place the chicken breasts, bone side down, in baking dish and spoon plum sauce over all. Bake, basting frequently, at 375 degrees Fahrenheit for 30 minutes or until chicken is tender. Add salt and pepper to taste.

View user profile http://lindachzang.canadaboard.net
Orange Chicken with Peanuts


* 2 lg. chicken breasts, boned, skinned and split
* 1 tbsp. soy sauce
* 1 tbsp. rice wine or dry sherry
* 4 scallions, cut in 1 inch pieces
* 1 tsp. fresh ginger, peeled and minced
* 1/2 c. orange juice
* 1 clove garlic
* 1/2 tsp. cornstarch
* 1/4 c. peanut oil
* 1/2 c. fresh snow peas
* 1/2 sm. red pepper, cut into thin strips
* 1/2 c. peanuts, roasted and chopped


1. Cut chicken into 1 1/2 x 1/2 inch strips. Mix soy sauce, sherry, scallions, and ginger. Add chicken and toss well, set aside.
2. Combine orange juice and cornstarch, set aside.
3. Heat oil wok, lightly sauté clove of garlic to flavor oil, take out and proceed.
4. Stir fry chicken until chicken loses color, add pea pods, red pepper, peanuts, stir fry 2 minutes. Stir orange juice mixture, add to chicken and stir fry until slightly thickened. Serve immediately. Makes 4 servings.

View user profile http://lindachzang.canadaboard.net
Spicy Stir-Fried Chicken


* 4 chicken breasts (skinless, boneless, cut into bite size pieces)
* 1 1/2 tbsp. cornstarch
* 1 tbsp. soy sauce
* 3 tbsp. oil
* 1 med. green pepper (sliced thinly)
* 4 med. mushrooms (sliced)
* 1/2 lb. Chinese pea pods (snow peas), cut in half
* 1/2 c. cashews or peanuts
* 1/4 tsp. ground ginger
* 1/4 tsp. cayenne pepper


* 6 tbsp. soy sauce
* 3 tbsp. white wine or apple juice
* 1 1/2 tbsp. cider vinegar
* 3 tbsp. brown sugar
* 1 tbsp. cornstarch
* 1 tbsp. oil


1. In a large bowl, combine chicken pieces with cornstarch and soy sauce, stir well and let sit at least 15 minutes.
2. In a small bowl, combine and mix thoroughly sauce ingredients.
3. In a large frying pan or wok, over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2 to 3 minutes. Remove chicken from pan and set aside on a plate.
4. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
5. Add pea pods and nuts, stir-fry 2 more minutes and add ginger and cayenne.
6. Return chicken to wok with vegetables, add sauce and stir to combine. Cover skillet and cook 5 minutes over medium heat.

View user profile http://lindachzang.canadaboard.net
Stir Fried Chicken with Mixed Vegetables


* 6 chicken thighs, cut up
* 1/4 c. cornstarch
* 1/4 c. corn oil
* 1/8 tsp. garlic powder
* 1/4 c. soy sauce
* 1 c. sliced water chestnuts
* 2 c. shredded lettuce
* 1 lg. tomato, cut in chunks
* 1/2 c. sliced mushrooms
* 1 c. slant-sliced celery
* 1 c. chopped onion


1. Roll or shake chicken in cornstarch.
2. Heat oil in large fry pan or wok at medium-high. Cook chicken 15-20 minutes in oil. Sprinkle with garlic while cooking.
3. Add all vegetables. Stir.
4. Stir in soy sauce. Cover and reduce heat. Simmer 5 minutes. Add lettuce; remove from heat and toss and serve at once with rice. 6 servings.

View user profile http://lindachzang.canadaboard.net
Batter Coated Chicken in Sweet and Sour Sauce


* 2 stalks celery, sliced
* 2 lg. carrots, sliced
* 1 green pepper, cut into strips
* 3/4 c. flour
* 2 cloves garlic, minced
* 1 egg, beaten
* 1/2 tsp. ginger
* 5/8 tsp. salt
* 3/4 tsp. pepper
* 4 chicken breast fillets
* 1 c. oil
* 1 1/2 c. water
* 1 c. packed brown sugar
* 1 c. vinegar
* 1 (16 oz.) can tomatoes
* 1 c. water
* 1/2 c. cornstarch
* 1/8 tsp. salt


1. Cook vegetables in small amount of water in saucepan, until tender crisp. Drain and set aside.
2. Combine flour, garlic, egg, ginger, salt and pepper in bowl; mix well.
3. Pound chicken fillets with meat mallet. Cut into strips.
4. Dip into batter, coating well. Brown lightly in hot oil in wok. Drain on paper towels.
5. Bring 1 1/2 cups water in a saucepan to a boil and stir in brown sugar. Cook for 1 minute.
6. Add vinegar and tomatoes. Bring to a boil again.
7. Stir in mixture of cornstarch and remaining 1 cup water, gradually. Cook for 3 minutes, stirring constantly.
8. Add chicken, vegetables and 1/8 tsp. salt. Cook until heated through. Serve over cooked rice.

View user profile http://lindachzang.canadaboard.net
General Tsao's Chicken

This food I'm the 1st love 1onion75.gif 8onion45.gif 017.gif


* 3 lbs deboned dark chicken meat, cut into large chunks
* 1/4 cup soy sauce
* 1 tsp white pepper
* 1 egg
* 1 cup cornstarch
* Vegetable oil for deep frying
* 2 cups sliced green onions
* 16 small dried hot peppers

Sauce :

* 1/2 cup cornstarch, blended with 1/4 cup water
* 1 1/2 tsp minced garlic
* 1 1/2 tsp minced ginger root
* 3/4 cup sugar
* 1/2 cup soy sauce
* 1/4 cup white vinegar
* 1/4 cup cooking wine
* 1 1/2 cup hot chicken broth
* 1 tsp MSG. (optional)

Directions :

1. Mix sauce’s ingredients and stir until sugar dissolves. Refrigerate until needed.
2. In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and mix until chicken pieces are coated evenly. Add enough vegetable oil to help separate chicken pieces.
3. Divide chicken into small quantities and deep fry at 350°F until
crispy. Drain on paper towels.
4. Place a small amount of oil in hot wok and heat until hot.
5. Add onions and peppers and stirfry briefly.
6. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Serve with rice.

yummy yummy kaw dim can eat ! blingeye.gif

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Kung Pao Chicken


* 3/4 lb. chicken, boned and skinned
* 2 tbsps. oyster sauce
* 2 1/2 tbsps. cooking oil
* 8 small dried red chilies
* 4 tsps. minced garlic
* 2 stalks celery, diced
* 1/2 red bell pepper, cut into 1−inch squares
* 1 can (8 oz.) bamboo shoots, sliced and drained
* 2 tsp. cornstarch dissolved in 1 tablespoon water
* 1 tsp. cornstarch
* 1/3 cup roasted peanuts


* 3 tbsps. Chinese rice wine or dry sherry
* 1/4 cup Chinese black vinegar or balsamic vinegar
* 1/4 cup chicken broth
* 1 tbsp. soy sauce
* 2 tbsps. hoisin sauce
* 2 tsp. sesame oil
* 2 tsps. chili garlic sauce
* 2 tsps. sugar


1. Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.
4. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.
5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.
6. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

View user profile http://lindachzang.canadaboard.net
Empress Chicken Wing


* 1 1/2 lbs. chicken Wings
* 3 tbsps. soy sauce
* 1 tbsp. dry sherry
* 1 tbsp. fresh ginger root, minced
* 1 clove garlic, minced
* 2 tbsps. vegetable oil
* 1/3 cup cornstarch
* 2/3 cup water
* 2 green onions and tops, cut Into thin slices
* 1 tsp. slivered fresh ginger root


1. Disjoint the chicken wings; discard tips (or save for stock).
2. 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.
3. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat.
4. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.

View user profile http://lindachzang.canadaboard.net
Stir Fried Chicken Gizzards & Livers


2 chicken gizzards
2 chicken livers
1 tbsp. oil or pork dripping
2 slices of ginger
Pinch of MSG
¼ tsp. salt
1/2 tsp. sesame oil


1. Clean the gizzard thoroughly and remove the tough membrane. Cut them into ¼ inch slices. On the face of each slice, cut criss-cross scores to a depth of 1/10 inch.

2. Cut the livers into slices and remove any membranes.

3. Gently heat the pork dripping in the wok with the ginger, MSG, salt and sesame oil.

4. Add gizzard and stir fry for about 3 minutes.

5. Add the livers and stir-fry for another 3-4 minutes. Check the seasoning and serve.

View user profile http://lindachzang.canadaboard.net
Drunken Chicken

* This is a Shanghainese recipe. The dish is said to be named after the beautiful imperial concubine Yang Guifei, who lived in the eighth century. The emperor, who loved her to distraction, was forced to execute her when his soldiers, who are said to have resented the power of her family at the court, mutinied during a retreat after a lost battle.


2 lb. roasting chicken
1 1/2 tsp salt
2/3 cup rice wine
1 tbsp. ginger wine (see below)


1. Rub the chicken all over with salt and leave for 1 hour. Then steam over high heat for 40 minutes. Remove and drain.

2. When the chicken is cool enough to handle, remove the backbone and chop the breast, wings and legs into bite-sized pieces.

3. Put the chicken into a deep dish and pour over sufficient wine just to cover. Add the ginger wine and leave in the refrigerator for at least 24 hours, preferable 48. Serve cold as a whole dish.

To make ginger wine, ½ oz. bruised ginger, soaked overnight in 3 tbsps rice wine. Strain and use as required. It will keep for several weeks in a closed container.

View user profile http://lindachzang.canadaboard.net
Chicken and Dried Beancurd

This is a Beijing recipe.


10 oz. chicken breast, without bones
½ cup chicken stock
1 tsp. rice wine
Pinch of MSG
1 sheet of dried beancurd
1 tsp. soy sauce
1 tsp. cornstarch mixed with 1 tsp. cold water
Oil for deep frying


1. Cut the chicken into bite-sized pieces. Put them into a bowl with the stock, the rice wine and MSG. Steam for 40 minutes.

2. Deep fry the beancurd sheet over a moderate heat for about 30 seconds. Then crumble on to a plate and reserve.

3. Strain off the cooking juices and arrange the chicken on a serving plate. Put the cooking juices in a pan with the soy sauce, bring to the boil and thicken with the cornstarch paste.

4. Sprinkle the fragments of beancurd over the chicken. Pour on the sauce and serve.

View user profile http://lindachzang.canadaboard.net
Tangerine Chicken.

This is a Szechuan recipe.


12 oz. chicken, without bones

1 tsp. minced ginger
1 scallion, finely chopped
1 tsp. soy sauce
1 tsp. rice wine
1/2 tsp. cornstarch

8 dried chilies
1 tsp. crushed Sichuan peppercorns
1 inch square of orange peel, soaked and cut into shreds

Seasoning sauce:
2 tsps. Sugar
1 tsp. black vinegar
1 tsp. soy sauce

1tsp. sesame oil
Oil for deep frying


1. Cut the chicken into bite-sized pieces and marinate for 30 minutes. Then deep fry in hot oil for 4 minutes. Drain well.

2. Heat a wok with 1 1/2 tbsp. oil. Stir fry the chilies, crushed peppercorns and shredded orange peel for about 1 minute over a moderate heat, until the chilis start to swell.

3. Add the chicken pieces and continue stir frying for another minute.

4. Lift from the heat and pour in the seasoning sauce.

5. Mix well and sprinkle with sesame oil before serving.

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