THE EVERYTHING® CHINESE COOKBOOK
Page 15
Drunken Chicken Wings
Turkey with Water Chestnuts
Peking Duck
Stir-fried Duck with Pineapple
Serves 4–6
Simmering the chicken in broth and seasonings brings out its natural flavors. Serve with Stir-fried Bok Choy (page 235) for a quick and easy meal.
Basic Chicken Stir-fry
1 pound chicken meat
2 tablespoons oil for stir-frying
1 garlic clove, minced
2 thin slices ginger
½ cup chicken stock or broth
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
¼ teaspoon salt
Wash the chicken meat, pat dry, and cut into cubes or thin slices.
Add oil to a preheated wok or skillet. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the chicken and stir-fry until it changes color.
Add the chicken stock, rice wine, sugar, and salt and bring to a boil. Simmer, covered, until the chicken is cooked.
The Base of Many Chicken Recipes
Basic Chicken Stir-fry is a skeleton recipe that you can adapt according to your tastes and the ingredients you have on hand. Add a marinade and experiment with different seasonings such as chili paste. To make a one-dish meal that includes vegetables, stir-fry the chicken first and remove it from the wok. Stir-fry the vegetables and add the sauce. Add the chicken back and simmer until the meat is cooked. For longer-cooking pieces of meat such as chicken legs, increase the amount of broth and simmer the chicken for 20–30 minutes or until the meat is cooked through.
Moo Goo Gai Pan
2 large boneless, skinless chicken breasts
4 tablespoons oyster sauce, divided
2 teaspoons cornstarch, divided
½ cup chicken stock or broth
1 teaspoon sugar
teaspoon white pepper
½ cup fresh mushrooms
4 tablespoons oil for stir-frying
1 clove garlic, minced
½ 8-ounce can bamboo shoots, rinsed
Wash the chicken and cut into thin slices. Mix in 2 tablespoons oyster sauce and 1 teaspoon cornstarch. Marinate the chicken for 30 minutes.
Mix together the chicken stock, sugar, white pepper, 2 tablespoons oyster sauce, and 1 teaspoon cornstarch. Set aside. Wipe the mushrooms clean with a damp cloth and thinly slice.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove the chicken from the wok and set aside.
Wipe the wok clean and add 2 more tablespoons oil. When the oil is hot, add the mushrooms and stir-fry for about 1 minute. Add the bamboo shoots.
Give the sauce a quick stir. Make a well in the middle of the wok by pushing the vegetables up to the sides. Add the sauce in the middle, stirring vigorously to thicken. Add the chicken and mix through.
Serves 4
The marriage of chicken and mushrooms is central to this dish, but feel free to substitute other vegetables for the bamboo shoots.
Serves 2–4
This recipe produces a tender chicken lightly glazed with savory bean sauce. For added protein, try stirring in cashews or peanuts before serving.
Chicken Glazed in Bean Sauce
2 large boneless, skinless chicken breasts (12–14 ounces)
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon soy sauce
2½ green onions, thinly sliced on the diagonal
½ cup chicken stock or broth
1 tablespoon dark soy sauce
1 tablespoon bean sauce
2 tablespoons brown sugar
1 clove garlic, chopped
2 tablespoons oil for stir-frying
1 teaspoon cornstarch mixed with 4 teaspoons water
Wash the chicken breasts, pat dry, and dice.
Mix together the rice wine, soy sauce, and half of a green onion. Marinate the chicken for 1 hour.
In a small bowl, combine the chicken stock, dark soy sauce, bean sauce, brown sugar, and garlic. Set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the chicken and stir-fry until it is nearly cooked through. Remove from the wok and set aside.
Add the sauce into the wok. Add the cornstarch-and-water mixture in the middle, stirring vigorously to thicken. Add the chicken, mixing in and letting the sauce reduce until it is a glaze. Stir in the 2 sliced green onions.
Baked Oyster Sauce Chicken
1½ pounds chicken thighs
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1½ teaspoons sugar
4 tablespoons water
½ teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon minced ginger
Wash the chicken thighs and pat dry. Remove the skin and make 2 diagonal cuts on each side of the thigh.
Mix together the dark soy sauce, oyster sauce, rice wine, sugar, water, and sesame oil. Place the sauce in a plastic bag. Add the chicken, shaking the bag lightly to make sure the sauce coats all the chicken.
Seal the bag and place in the refrigerator. Marinate the chicken for 2–3 hours, turning the bag occasionally.
Preheat the oven to 400°F.
Remove the chicken thighs from the bag, reserving the sauce. Place the chicken thighs on a baking sheet sprayed with cooking spray. Pour half of the sauce over, making sure both sides of the thighs are covered. Add the minced garlic and ginger. Bake the thighs for 15 minutes. Add the remaining half of the sauce and cook for another 15 minutes, or until the thighs are cooked.
Bagging It
Don't have a large enough bag to hold the chicken thighs? Place them on a plate and rub the marinade over, making sure to coat all the chicken. Cover with plastic wrap and refrigerate for 2–3 hours. Reserve any leftover marinade to pour over the chicken while baking.
Serves 4–6
Scoring the chicken thighs makes it easier for the marinade to penetrate the meat. This dish tastes delicious served with Snow Pea Stir-fry (page 233).
Serves 2
For a fancier presentation, chop the chicken legs into pieces and place on a platter. Pour the sauce over the chopped chicken.
Soy Sauce Chicken
2 chicken legs
1 teaspoon five-spice powder
1 tablespoon cornstarch
½ cup soy sauce
¾ cup water
2 tablespoons Chinese rice wine or dry sherry
4 teaspoons brown sugar
1 large clove garlic, minced
1 slice ginger, minced
3–4 cups oil for deep-frying
Rinse the chicken legs and pat dry. Mix the five-spice powder and the cornstarch. Mix in with the chicken and marinate for 30 minutes.
In a medium bowl, mix together the soy sauce, water, rice wine, and brown sugar, and set aside.
Heat the oil in a wok. When the oil reaches 325°F, deep-fry the chicken legs until they are browned. Remove with a slotted spoon and drain on paper towels.
Drain all but 2 tablespoons oil out of the wok. Add the garlic and ginger and stir-fry briefly until aromatic. Add the sauce. Add the chicken, cover and simmer for 15–20 minutes, until the chicken is cooked.
From Marinade to Sauce
When a marinade does double duty as a sauce, it's important to ensure that it is thoroughly cooked. As an added precaution, you can bring the marinade to boil in a saucepan before adding it to the wok.
Curry Chicken Thighs
6 chicken thighs
2 green onions, divided
5 tablespoons soy sauce, divided
1½ tablespoons cornstarch
¼ cup chicken broth
½ cup water
¾ cup plain yogurt
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon honey
1½ tablespoons oil for stir-frying
2 slices ginger, minced
1 large red onion, cut into wedges
1 large potato, cubed
1 tablespoon curry paste
Place the chicken thighs in a medium-sized bowl. Cut the green onions into 1-inch pieces on the diagonal. Mix 1 green onion, 4 tablespoons soy sauce, and cornstarch with the chicken, adding the cornstarch last. Marinate the chicken for 15 minutes.
Combine the chicken broth, water, yogurt, rice wine, honey, and 1 tablespoon soy sauce. Set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the ginger and curry paste. Stir-fry briefly until aromatic. Add the chicken and stir-fry for 3 minutes. Add the onion and stir-fry for another 2 minutes, making sure to brown the chicken on both sides.
Give the sauce a quick stir and add it to the wok. Add the potato, reduce the heat to low or medium low, and simmer for 30 minutes or until the chicken thighs are cooked through. Stir in the remaining green onion and serve.
Serves 4
This one-dish meal is great for cold winter nights. Serve with baked bread for a hearty meal.
Serves 2–4
To ward off fears about bacteria, always refrigerate any dish while it is marinating.
Hoisin Chicken
1½ pounds chicken thighs, bone in
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
4 tablespoons water
1 teaspoon sugar
teaspoon white pepper, or to taste
1 large garlic clove, chopped
Wash the chicken thighs and pat dry. Remove the skin and make 2 diagonal cuts on each side of the thigh.
Mix together the hoisin sauce, dark soy sauce, water, sugar, white pepper, and garlic. Place the sauce in a large, zipper-lock plastic bag. Add the chicken, shaking the bag slightly to make sure the sauce coats all the chicken. Seal the bag and place in the refrigerator. Marinate the chicken for 2–3 hours, turning the bag occasionally.
Preheat the oven to 400°F.
Remove the chicken thighs from the bag, reserving the sauce. Place the thighs on a baking sheet sprayed with cooking spray. Brush on half of the sauce, making sure both sides of the thighs are covered. Bake the thighs for 15 minutes. Brush on the remainder of the sauce, and bake for another 15 minutes, or until the thighs are cooked.
Lemony Chicken Stir-fry
2 large skinless, boneless chicken breasts
2 tablespoons Chinese rice wine or dry sherry, divided
3 teaspoons soy sauce, divided
3 tablespoons plus ½ teaspoon freshly squeezed lemon juice, divided
1 teaspoon cornstarch
½ cup water
2 tablespoons brown sugar
1 teaspoon honey
3–4 tablespoons oil for stir-frying
1 clove garlic, minced
1 teaspoon minced ginger
1 teaspoon cornstarch mixed with 4 teaspoons water
Cut the chicken into thin strips. Add 1 tablespoon rice wine, 1 teaspoon soy sauce, ½ teaspoon lemon juice, and 1 teaspoon cornstarch to the chicken, adding the cornstarch last. Marinate the chicken for 30 minutes.
Mix together 3 tablespoons freshly squeezed lemon juice, water, 1 tablespoon rice wine, 2 teaspoons soy sauce, brown sugar, and honey. Set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the chicken and stir-fry until it changes color and is nearly cooked. Remove from the wok and set aside.
Clean out the wok with a paper towel. Preheat and add 1½ tablespoons oil. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the sauce, bringing to a boil.
Give the cornstarch-and-water mixture a quick stir. Add to the sauce, stirring vigorously to thicken. Add the chicken and heat through.
Why Marinate?
Although it can seem time consuming, never forego marinating meat if a recipe calls for it. Besides lending flavor, a good marinade tenderizes the meat as well. It's rare to find a Chinese recipe that doesn't call for marinating meat prior to stir-frying.
Serves 2–4
Sweet brown sugar nicely balances tart lemon juice in this recipe. Serve with Tomato Egg Flower Soup (page 60) for an interesting flavor combination.
Serves 1–2
This recipe provides a generous helping of sauce to mix with rice and other vegetables.
Steamed Lemon Chicken
1 chicken breast
1 tablespoon minced ginger
1½ tablespoons freshly squeezed lemon juice
¼ cup water
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon soy sauce
1½ teaspoons sugar
½ teaspoon black rice vinegar
1 teaspoon cornstarch
Place the chicken in a heatproof plate on a bamboo steamer. Add the minced ginger. Steam for 20 minutes, or until the chicken turns white and is cooked.
While the chicken is steaming, mix together the lemon juice, water, rice wine, soy sauce, sugar, black rice vinegar, and cornstarch. In a small saucepan, heat the sauce to boiling. Pour over the steamed chicken.
Serves 2
To make sure the raw chicken does not contaminate other foods, prepare it in a separate work area and wash your hands thoroughly afterward.
Basic Chicken Velvet
2 boneless, skinless chicken breasts
2 tablespoons rice vinegar
¼ teaspoon five-spice powder
2 teaspoons cornstarch
1 egg white
Using a sharp knife or a food processor, mince the chicken.
Mix together the rice vinegar, five-spice powder, and cornstarch. Add to the minced chicken, separating the individual chicken pieces.
Beat the egg white until creamy but not stiff. Fold into the chicken mixture.
Chicken Velvet Soup
Basic Chicken Velvet's delicate flavor inspired the creation of Chicken Velvet Soup (page 59). For best results, add the Basic Chicken Velvet to the boiling broth before adding seasonings and stir.
Deep-fried Chicken Velvet
½ cup chicken stock
2 tablespoons Chinese rice wine or dry sherry
½ teaspoon salt (or to taste)
2 leeks, cut diagonally into 1-inch sections
1 tablespoon soy sauce
Basic Chicken Velvet (page 160)
2 teaspoons cornstarch
4 teaspoons water
4¼ cups oil for frying
Mix together the chicken stock, rice wine, and salt. Set aside.
In a preheated wok, heat 4 cups oil to 350°F. While the oil is heating, use a second skillet or wok to stir-fry the leeks. Add 1–2 tablespoons of oil. When oil is hot, add the leeks. Stir-fry for about 1 minute, then add 1 tablespoon of soy sauce. Stir-fry until the leeks turn a bright green, and remove from the pan. Wipe out the pan with a paper towel if using to heat the chicken stock (see step 4).
When the oil for deep-frying is ready, carefully slide in the Basic Chicken Velvet pieces and deep-fry until the chicken turns white and is cooked. (This will take a minute at most.) Remove from the wok and drain on paper towels.
Heat the chicken broth mixture. When it is boiling, add the Basic Chicken Velvet and mix. If necessary, break up the chicken with chopsticks or a spatula. Push the chicken up to the sides of the pan. Mix the cornstarch and water and add to the middle of the pan, stirring vigorously to thicken. Mix through with the chicken. Serve the chicken with the leeks.
Serves 2–4
Deep-fried Chicken Velvet nearly does melt in your mouth. The possibilities for pairing this dish are endless — look for contrasts in texture and color.
Serves 2–4
Serve with a sweet-and-sour vegetable dish such as Sweet-and- Sour Celery (page 252) for an interesting juxtaposition of flavors.
Chicken with Red and Green Peppers
2 boneless, skinless chicken breasts
1 tablespoon soy sauce
1 egg white
1½ teaspoons cornstarch
1 green bell pepper
1 red bell pepper
¼ cup water
1½ teaspoons sugar
1 tablespoon black bean sauce
¼ teaspoon chili paste
1 tablespoon cornstarch
3–4 tablespoons oil for stir-frying
2 garlic cloves, chopped
½ cup chopped red onion
Chop the chicken into 1½ -inch cubes. Mix in the soy sauce, egg white, and cornstarch, being sure to add the cornstarch last. Marinate the chicken for 30 minutes.
Wash the green and red peppers, remove the seeds, and cut into chunks.
To make the sauce, mix together the water, sugar, black bean sauce, chili paste, and cornstarch, and set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add the chopped garlic and stir-fry briefly until aromatic. Add the marinated chicken to the wok. Stir-fry until the chicken turns white and is nearly cooked through. Remove from the wok and set aside.
Add 2 tablespoons oil. When oil is hot, add the green pepper and onion. Stir-fry for about 1 minute, and then add the red pepper. Stir-fry until the peppers turn a bright color and the onion is softened.
Give the sauce a quick stir. Push the vegetables to the side of the wok and add the sauce in the middle, stirring vigorously to thicken. Mix with the vegetables. Add the chicken. Mix all the ingredients and serve hot.
Quick Red Bell Peppers
Although they are both members of the capsicum family, red peppers have a shorter cooking time than green peppers. For best results, add them at a later stage in stir-frying.
Bang Bang Chicken
1 pound boneless, skinless chicken breasts