3 Chicken Recipes From the Chinese Cuisine

3 Chicken Recipes From the Chinese Cuisine

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Chicken Stir-Fry with Snow Peas

The combination of chicken and pine nuts is delicious. If you don’t have snow peas on hand, substitute asparagus or even frozen peas.

Makes 2 servings

  • 8-12 oz (200-300 g) boneless, skinless chicken cut into thin, bite-size strips
  • 1 tablespoon cornstarch
  • 1 teaspoon reduced-sodium soy sauce 1 egg white, lightly beaten

Sauce:

  • 2 tablespoons Chinese rice wine or pale dry sherry
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons unsalted chicken stock or water
  • Salt and freshly ground black pepper, to taste

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  • 1 ½ tablespoons vegetable oil 4 tablespoons pine nuts
  • 8 oz (225 g) fresh snow peas, tips and strings removed
  • 2 cloves garlic, crushed

Directions:

  1. Start rice. Prepare the ingredients and them place within easy reach of the stove.
  2. Place the chicken pieces in a bowl, sprinkle them with the cornstarch and toss to coat lightly and evenly. Add the soy sauce to the beaten egg white and pour over the chicken pieces. Toss again to coat them thoroughly.
  3. Combine the sauce ingredients in a small bowl and set aside.
  4. In a nonstick wok (or skillet) heat a few drops of oil over low heat and brown the pine nuts until golden, shaking the wok to prevent scorching. Remove and set aside.
  5. Heat the same wok over high heat and add half of the oil, rotating the wok to coat the sides. When the wok is very hot, add the snow peas and stir-fry 1-2 minutes. Remove to a warmed platter.
  6. Heat the wok again over high heat and add the remaining oil. Stir-fry the garlic for 3-4 seconds. Add the chicken and stir-fry until it begins to brown, about 2 minutes.
  7. Return the snow peas and the sauce to the wok, stirring and tossing until heated through. Do not overcook the chicken or it will dry out. Snow peas should remain green and crisp. Remove to a platter and sprinkle the toasted pine nuts over all. Serve with rice.

VARIATION 1: 12-14 asparagus spears may be substituted for the snow peas. Remove tough ends where they break off naturally, and cut spears on the diagonal into 2-in (5-cm) lengths.
VARIATION 2: Shrimp may be substituted for chicken with excellent results.

Lemon Chicken

There are many versions of this very popular dish. This one is simplified but still very tasty. Unlike most versions, the chicken is not deep-fried. Prepare a green vegetable to serve with this dish and keep it warm while you cook the chicken.

Makes 2 servings

  • 8-12 oz (200-300 g) boneless, skinless chicken, cut into bite-size pieces
  • 1 tablespoon cornstarch
  • 1 teaspoon reduced-sodium soy sauce
  • 1 egg white, lightly beaten

Sauce:

  • 3-4 tablespoons fresh lemon juice
  • Grated zest of ½ lemon
  • 1 tablespoon Chinese rice wine or pale dry sherry
  • 1 teaspoon reduced-sodium soy sauce
  • 1 tablespoon sugar

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  • 1 tablespoon vegetable oil
  • Sliced green onions (scallions), for garnish

Directions:

  1. Start rice. Prepare the ingredients and place them within easy reach of the stove.
  2. Place the chicken pieces in a bowl, sprinkle them with the cornstarch and toss to coat lightly and evenly. Add the soy sauce to the beaten egg white, pour over the chicken pieces and toss again to coat them thoroughly.
  3. Combine the sauce ingredients in a small bowl and stir to dissolve sugar. Set aside.
  4. Heat a nonstick wok (or skillet) over high heat. Add the oil and rotate the wok to coat the sides. When very hot, stir-fry the chicken about 2 minutes or until it begins to brown. Remove to a serving bowl and keep warm.
  5. Discard any excess oil from the wok and reduce heat to medium. Pour the sauce into the wok and bring to a boil. Return the chicken to the wok and stir until heated through. Add 2 or 3 tablespoons of stock or water to prevent scorching if the mixture seems dry. Garnish with green onions (scallions) and serve with rice and a cooked vegetable.
Chicken with Leeks and Oyster Sauce

Oyster sauce does not taste fishy nor does it taste like oysters. However, it is especially good with chicken.

Makes 2 servings

  • 8-12 oz (200-300 g) boneless, skinless chicken breast cut into bite-size cubes
  • 1 tablespoon cornstarch
  • 1 egg white, lightly beaten

Sauce:

  • 1-1 ½ tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon Chinese rice wine or pale dry sherry
  • 2-4 tablespoons unsalted chicken stock or water
  • Freshly ground black pepper and ground red pepper, to taste

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  • 1 ½ tablespoons vegetable oil
  • 8 young leek stalks, cut into 1-in (2 ½-cm) sections
  • 2 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger

Directions:

  1. Start rice. Prepare the ingredients and place them within easy reach of the stove.
  2. Place the chicken pieces in a bowl, sprinkle them with the cornstarch and toss to coat lightly and evenly. Pour the beaten egg white over the chicken pieces and toss again to coat them thoroughly.
  3. Combine the sauce ingredients in a small bowl and set aside.
  4. Heat a nonstick wok (or skillet) over high heat until very hot. Add ½ tablespoon of the oil and rotate the wok to coat the sides. When very hot, stir-fry the leeks about 1 minute or until they are wilted and slightly browned. Remove from the wok.
  5. Heat the wok again over high heat and add the remaining tablespoon of oil. Stir-fry the garlic and ginger for 3-4 seconds. Then add the chicken and stir-fry about 2 minutes or until it begins to brown.
  6. Stir in the sauce and mix well with the chicken. Return the leeks to the wok, stirring and tossing until heated through. Serve with rice.

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