Chicken China Moon Recipes

Steps:

• Combine 1 Tbsp. soy sauce, 1 Tbsp. cornstarch, 1/2 teaspoon sugar and garlic; stir in chicken. Let stand 15 minutes.
• Meanwhile, blend remaining 2 Tbsp. soy sauce, 1 Tbsp. cornstarch, 2 teaspoons sugar and vinegar with 3/4 cup water.
• Remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
• Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.
• Heat remaining 1 Tbsp. oil in same pan. Add broccoli, onion, carrot and red pepper; stir-fry 3 minutes. Add snow peas; stir-fry 2 minutes longer. Stir in chicken and soy sauce mixture. Cook, stirring, until sauce boils and thickens

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

Steps:

• Rinse chicken bones under cold running water.
• Place rinsed chicken bones in a heavy 8-quart stock pot.
• Add the cold water and set pot over high heat.
• Bring to a near boil.
• Reduce heat and simmer for 10 minutes or until there is a thick foam on the surface.
• Skim off and discard the foam.
• Add remaining ingredients and simmer (very low simmer) for 3-4 hours or until the liquids are reduced by about half.
• DO NOT BOIL.
• Strain finished stock through several layers of cheesecloth.
• Refrigerate overnight and skim off the congealed fat.
• This makes about about 12 cups.
• The second day use this stock (warning: do not substitute canned) in place of 12 cups of water to repeat the entire stock making process.

Steps:

• Toss greens, cabbage and cilantro with dressing. Top with remaining ingredients.

Steps:

• Combine sesame seeds, ginger, sugar and soy sauce.
• Grill chicken over medium coals, or broil 6 inches from heat source, until cooked through, about 4 minutes per side. Baste with soy mixture frequently.
• Garnish with green onions and serve over rice.

Steps:

• Toast the whole spices together in a small dry skillet over low heat. Stir and adjust the heat so spices toast without burning. Stir until the spices are totally fragrant and the fennel seeds and lighter colored spices are lightly browned, about 5 minutes. Stir in ground spices.
• Use a spice grinder or coffee grinder to grind the mix finely.
• Store in a tightly covered glass jar.
• May use in seasoning marinades and sauces, mayonnaises, chopped meat mixes, sauteed veggies and pastas. Enjoy!

Steps:

• Preheat oven to 375.
• Combine the mayonnaise, horseradish, mustard, Worcestershire sauce and cayenne in a bowl and mix thoroughly. Cover and chill.
• Spray a foil-lined baking tray lightly. Place the frozen chicken breasts in the pan and bake for 45 to 55 minutes, until done.
• Place breasts on an ovenproof platter. Top each breast with the horseradish mustard sauce. Sprinkle with the cheese and then the bacon pieces.
• Broil for 1-1/2 minutes or until the cheese is blended with the sauce and lightly browned. Just before serving, sprinkle each breast with paprika.