CHINESE BRAISED CHICKEN AND CHESTNUTS
From one of my Chinese cookbooks. It's in Chinese, so some measurements are a little general. It's pretty simple, and what can be better than chicken and ginger on a cold day?
Provided by Nolita_Food
Categories Stew
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Boil chestnuts, remove skins.
- Saute onions and ginger in oil, add chicken.
- Add soy sauce, salt, sugar, wine and water, braise over medium heat till half done (about 15 minutes).
- Add chestnuts, continue to braise until done.
Nutrition Facts : Calories 848.6, Fat 38.8, SaturatedFat 10.6, Cholesterol 172.5, Sodium 2007.1, Carbohydrate 72.1, Fiber 0.6, Sugar 3.9, Protein 47.9
CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)
Yummy chinese chicken wings from the beautiful book 'The Complete Asian Cookbook' by Charmaine Solomon.
Provided by tigerduck
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
- Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
- Add soy, honey, wine or sherry, garlic and ginger, stir well.
- Reduce heat to low, cover and simmer about 30 minutes or until tender.
- Stir frequently towards end of cooking and make sure the sweet does not burn.
- Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
- Note: This recipe can use a whole chicken, cut up, instead of only the wings.
BRAISED CHICKEN WINGS
I was only cooking for 3 so I did 10 wings cut in half and 5 large ribs chopped in half to make 10 and this perfect for us, so just adjust for how many you are serving. If you wanted to make these for 4 and were not making ribs as well I would allow for 3 wings per person, so a total of 12 chopped in half and I would make some stir fried rice to accompany. The sauce ingredients I have listed below would be plenty for the extra chicken. If serving with other asian dishes 12 wings would be about right for 6 people and this would also be the case if serving as a stater with no rice. It really just depends in appetites so adjust accordingly.
Provided by The Flying Chef
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain mushrooms, squeeze out excess water, discard stems and slice caps.
- Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.
- Turn down the heat and cook gently about 15-20 min's until chicken is cooked through, add mushrooms, stir fry a few minutes more.
- While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.
- Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.
- To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.
EASY CHINESE SOY-BRAISED CHICKEN
This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio.
Provided by blucoat
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
- Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
- Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.
Nutrition Facts : Calories 327.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 8119.8, Carbohydrate 18.9, Fiber 1.9, Sugar 12, Protein 31.6
CRUNCHY BRAISED CHICKEN GIZZARD
I live in Singapore and one of our most famous dishes is our Chicken Rice. Sometimes, gizzard is available as a sideorder. I have usually been disappointed with the flavour. This recipe is my own version, and a tasy way (my family agrees) to use often discarded chicken parts. Excellent as an appetizer.
Provided by KL Tan
Categories Poultry
Time 1h
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Clean gizzards thoroughly, cut off tough tendon bits.
- Dry marinate with a little pepper.
- In a small sauce pan, heat the cooking oil on medium heat.
- Add ginger and garlic, stir fry till fragrant.
- Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
- Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
- Mix well.
- Bring to a boil.
- Reduce heat to a simmer and cook till the sauce reduces to about a third.
- Taste, adjust if necessary.
- Check that gizzards are tender yet crunchy.
- Serve hot, warm or cold with gizzards skewered with toothpicks.
- Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking.
- Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.
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