Easy chiken recipes

Braised Chicken with Chestnuts

Braised Chicken with Chestnuts

Ingredients:

1. 1 lb. (500g) chicken pieces
2. 2 cloves star anise
3. 1 1/2 tsp. scallions , chopped
4. 5 tbsp vegetable oil
5. 5 oz (150 g) chestnuts
6. 4 tbsp sugar
7. 1 1/2 tsp. fresh ginger, chopped
8. 8 tsp. soy sauce
9. 1 tsp. rice wine
10. 1/2 tsp. MSG (optional)

Directions:

• Wash the chicken and place in a heat-proof bowl. Add 1 tsp. scallion, 1 tsp. ginger, rice wine , and star anise.
• Put the bowl in a steamer and steam for 30 minutes.
• Remove the chicken, drain, let cool, and chop into
• 1 1/2 inch (4cm) pieces. Reserve and liquid in the bowl.
• While the chicken steams, make a cross in the shell of each chestnut and place in a saucepan with water to cover.
• Bring to a boil for 3 to 5 minutes. Remove from the heat and let cool in the water. Shell and peel, but leave whole.
• Heat the oil in a wok over high heat until the surface ripples.
• Add the chestnuts and stir-fry for 10 minutes. Drain and set aside.
• Add the sugar to the wok and stir until melted. Add 1/2 tsp. scallions. 1/2 tsp. ginger, and chicken, and stir-fry until the chicken skin browns. Then add the soy sauce. Continue to stir-fry for about 1 minute and add the chestnuts. Pour in the chicken liquid, bring to a boil, and simmer over medium heat for 20 minutes. Remove and serve.

Delicious Chinese Chiken Recipes

Chengdu Chicken

 

(A typical Szechuan dish, named after the capital of the province)

Serves 2 by itself, or 3 - 4 as part of a multicourse meal

Ingredients:

1/2 lb chicken breasts, boned
Marinade:
1 tablespoon light soy sauce
1 teasoon cooking wine (or sherry)
2 tablespoons water
2 teaspoons tapioca starch (or cornstarch)
4 tablespoons oil
1/2 bunch spinach
1 tablespoon chopped green onion
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon hot bean sauce


Sauce:

1 teaspoon cooking wine (or sherry)
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon sesame oil
1 teaspoon vinegar (red wine or rice vinegar)
1 1/2 tablespoons water
1 teaspoon cornstarch
1/2 teaspoon freshly-ground Szechwan pepper

Directions:

Remove fat from chicken. Cut first into strips, then cubes. Mix together marinade ingredients. Marinate chicken for twenty minutes.
While chicken is marinading, prepare vegetables. Peel skin off ginger, cut into thin slices, and mince. Peel and cut garlic into strips (whack it first with the cleaver to make it easier to peel). Chop green onion two to three times into fine pieces. Heat wok. When wok is hot, add oil. Add spinach, and sprinkle a bit of salt on top. As soon as spinach wilts, remove and set aside.

Mix together sauce ingredients. Set aside. Mix cornstarch and water. Set aside. Heat wok again and add three tablespoons oil. Put in chicken cubes and stir-fry, stirring continually to keep the chicken from sticking.
When the chicken is approximately 80 percent cooked, move it to the side of the wok. Add the ginger, garlic, and green onion in the middle of the wok. Mix in the hot bean sauce. Stir the sauce mixture and mix in.
Stir the cornstarch and water mixture and mix in. Serve over spinach and sprinkle with ground szechuan pepper.

Chicken Wontons

 

  

Makes approximately 15 wontons

Ingredients:

1 onion, chopped
1 garlic clove, crushed
1 slice ginger, grated
250 grams (8 ounces) chicken meat, minced
2 tablespoons peanut butter
1 tablespoon sweet chilli sauce
1 tablespoon lemon juice
30 wonton wrappers
Oil for stir-frying
Oil for deep-frying
Dipping sauce of your choice

Directions:

Heat wok and add oil, drizzling the oil down the sides of the wok. Stir-fry the crushed garlic, ginger and onion. Add the chicken meat and stir-fry on high heat until the chicken browns. Add the seasonings, stirring. Remove the wok from the burner and allow the mixture to cool.

Set out the wonton wrappers with a small bowl filled with water. Lay out 1 wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle. Dip your finger in the water and run it along the edges of the wonton wrapper to wet. Take another wonton wrapper and place it on top in a way that forms a star shape (the top wrapper looks like a diamond instead of a square). Continue with the rest of the mixture. Deep-fry the wontons a few at a time, sliding them carefully into the wok so that the oil doesn't splatter. Deep-fry until they turn golden and drain on paper towels. Serve with Sweet and Sour Sauce or the dipping sauce of your choice.

(Approximately 105 calories per wonton)

Delicious Garlic Chicken Recipe

 

  

  

  

(Stir-fried chicken breasts seasoned with garlic and chile paste.)

Ingredients:

- 1 pound boneless, skinless chicken breasts

Marinade:
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry
- 4 garlic cloves, finely minced
- 2 green onions, finely chopped on the diagonal
- a few drops sesame oil
- 2 tablespoons light soy sauce
- 1 tablespoon dry sherry
- 1/4 teaspoon chili paste

Directions:

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about
30 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.

Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice.

Notice: Making Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimesl even use 500 grams of chicken breasts, adjusting the seasonings slightly and stir-frying the chicken in two batches so as not to overcrowd the wok. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish. 

deep and sesame chiken recipe

 

  

This is a recipe for Chinese chicken salad made with deep-fried chicken breasts and served with rice sticks.
Ingredients:

4 ounces rice sticks
4 chicken breasts
2 tablespoons light soy sauce
1 head lettuce, shredded
preserved red ginger, chopped
Sauce:
1/2 cup sesame oil
1/2 cup red wine vinegar
1/2 cup light soy sauce
2 scallions, chopped fine
1 teaspoon pepper oil (optional)

2 to 4 cups oil for deep frying

Directions:

1. Deep fry rice sticks quickly, a few at a time in very
hot oil until they puff, about 1 second. Drain. Remove.

2. Rub chicken with soy sauce and sesame oil. Place in
shallow pan. Roast 45 minutes in 350 degree oven.

3. When chicken is cool, discard skin and bones and break
meat apart with hands into shreds. Do not cut.

4. Combine first 3 ingredients of sauce in serving bowl.
Mix well. Add scallions and pepper oil (this will make sauce
spicy).
Add lettuce and chicken. Toss well. Arrange rice sticks on top.
Garnish with preserved red ginger. Serve cold.

notice: If you like, add toasted sesame seeds and thin almonds to taste May be prepared in advance through step 4. Only cooked chicken may be frozen.

 

  

  

  

 Sesame Chicken

Ingredients:

3 whole boneless chicken breasts

Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It
all depends on how sweet you want the sauce; for a
sweeter sauce use less vinegar)
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying

Directions:

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil,
stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil. 

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

AMERICAN FLAVOR AND CHIKEN.

A true American classic, the casserole is as rich in flavor as it is in culinary history. This creamy, cheesy or crispy-topped dish, usually made with a combination of meat, vegetables and rice or pasta, has become one of the most beloved and popular entréles ever created.

The casserole, as we know it today, evolved during the 1940s, as more women joined the workforce and had less time to prepare dinner for their families. One-dish meals were a great way to stretch a basic pantry, reinvent leftovers and put a wholesome, home-cooked meal on the table quickly and easily.
Once the war ended and the economy rebounded, the casserole took on a fancier feel and became a suppertime centerpiece, even at elegant dinner parties. In addition, many classic casserole recipes from that era featured convenient pantry staples such as canned vegetables, rice or noodles and condensed soups, such as Campbell's Cream of Mushroom, as the sauce.

Today, casseroles are still a family favorite and can be customized to suit your friends' and family's individual tastes. In fact, casseroles ranked fourth on the list of America's most often made main dishes. Usually requiring 10 minutes or less of prep time, they are a great change of pace when you're looking to create a balanced, homemade meal.

Crispy Chicken

I like chicken, especially those with crispy skins. This dish got me salivating with its tender and juicy meat beneath paper thin skin that crackled with every bite. It didn't come across as too salty or bland either and was a hit with all of us.

golden chiken with spicy refried bean

Chicken is versatile, low-fat, and downright delicious, as the innovative dishes in this volume attest. Here are more than 70 flavorful recipes for the original white meat, all of which can be prepared in 20 minutes or less. Dinner guests will swoon over elegant Chicken with Creamy Mustard Sauce, which comes together in less than 15 minutes. And for lunch? Tasty, easy-to-assemble Barbecue Chicken and Cheddar Calzones. Whether roasted whole, cut into pieces on the bone, or pared down to boneless, skinless breasts, chicken is a surefire family favorite. Like all of Rodale's New Classics, this book employs quick-cooking ingredients and timesaving techniques for today's harried home cooks, and it includes complete nutritional analyses and more than 30 mouth-watering photographs.