Chinese Simmer Chicken Recipes

Steps:

• Heat oil in large skillet and brown chicken.
• Mix soy sauce, brown sugar, 1/2 cup water, catsup, sherry (or apple juice), pepper flakes, garlic and onion together.
• Add mixture to chicken and simmer for 35-45 minutes.
• Blend cornstarch and 1 tablespoon water and add to sauce to thicken.
• Garnish with seeds and serve.

Steps:

• Place the sesame oil, ginger, soy sauce, sugar, Chinese wine, star anise and cinamon stick in a frying pan over a medium-low heat and bring to a simmer.
• Add the chicken and cook for 6-7 minutes each side or until cooked through.
• Serve on plates with the sauce from the pan, with steamed greens and rice.

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

Steps:

• Fill a large kettle with water, and bring to a boil. (An 8 quart pot two-thirds filled with water works great for a 2 1/2 - 3 pound bird). When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out. Cover the pot, and when the water again boils, place the chicken back in the pot. Cover the pot, and turn off the heat. Leave the chicken in the pot and the pot on the burner. After 1 hour the chicken is done. Remove and cool.
• You can debone this chicken in very little time. If you are on a low-salt/low-fat diet, be sure to remove the skin. Save the juices that flow from the bird when deboning because this liquid contains a great deal of natural gelatin and will help keep the bird moist if you should decide to store the meat in the refridgerator. The chicken is ready to serve or use.

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm.
• Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
• Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
• In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
• Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
• Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
• Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.

Steps:

• Heat oil in big pot, and brown chicken on all sides.
• Mix soy sauce, brown sugar, water, catsup, apple juice, red pepper flakes, garlic and green onion.
• Pour mixture over chicken in pot.
• Heat to boiling, reduce heat to low, cover and simmer for 35-45 minutes.
• Remove chicken to platter (debone, if desired, and cut into bite sized pieces.).
• Skim fat off top of sauce.
• Blend together cold water and cornstarch and stir into sauce.
• Cook, stirring constantly, until thick.
• Spoon sauce over chicken and sprinkle with sesame seeds and more sliced green onion.
• Serve with rice and sauce.

Steps:

• Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
• Heat the oil in a large dutch oven or soup pan.
• Brown the chicken on all sides.
• Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
• Pour mixture over chicken.
• Cover and simmer 45 minutes.
• Remove the chicken to a serving platter.
• Dissolve the 2 T of cornstarch in 1 T of water.
• Add to the sauce in the pan, over low heat, to thicken.
• Pour sauce over chicken.
• We serve this with rice and pour the sauce over the rice as well.