Shanghai Hunan Chicken Recipes

Steps:

• Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
• Heat the oil in a large skillet over medium-high heat.
• Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

Steps:

• Saute chili peppers in peanut oil, add chicken and cabbage and reduce heat or remove from burner when chicken is browned on outside.
• Combine oriental dressing, soy sauce, chili sauces, garlic, chili flakes and rice wine and cook to reduce into a sauce, add chicken and cabbage and cook until done.

Steps:

• In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
• Scoop the chicken out with a slotted strainer and set aside.
• Pour the hot oil into a container.
• Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds.
• Dip the vegetables out with a strainer. Pour off any remaining water.
• Put the sauce ingredients into the empty pan. Heat and stir together well.
• Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce.
• Serve over cooked rice.

Steps:

• Make sauce of soy sauce, garlic, ginger, hoisin, sugar and white vinegar in bowl and reserve.
• Marinate chicken pieces in beaten egg with salt and pepper and teaspoon of cornstarch for 5 minutes.
• Heat wok for 1 minute over high heat, add peanut oil. When wisp of white smoke appears, oil is ready. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place in hot oil. Deep-fry for 1 1/2 to 2 minutes until chicken is crisp. Drain.
• Empty wok of oil. Place back over heat and when remaining residue of oil heats add scallions and chili peppers. Stir about 40 seconds. Add chicken and stir until well mixed.
• Add sauce and mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in wok. Remove and serve immediately.

Steps:

• Cut chicken into small cubes and saute in oil until firm.
• Stir in celery and saute until crisp-tender, about 2 minutes.
• Stir in next 6 ingredients, bean sprouts through green onions.
• Bring to boil, reduce heat and simmer 2 minutes.
• Serve over rice and top with chow mein noodles.

Steps:

• Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
• Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
• Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.

Steps:

• Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
• Remove, let cool. Remove bones. Shred chicken with a cleaver.
• Combine with water chestnuts.
• Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve.
• To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with Tossed Noodles.

Steps:

• Whisk soy sauce, sherry, and ginger together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 15 to 20 minutes.
• While chicken marinates, soak dried chiles in warm water until soft, about 15 minutes.
• Cut chile peppers, shallot, and scallion diagonally into 1-inch pieces.
• Grind anise seed into a powder using a mortar and pestle. Transfer to a bowl and add chicken broth, vinegar, sugar, and salt; mix until well combined.
• Heat olive oil in a skillet over medium to medium-high heat. Add chile peppers and shallot; stir-fry for 30 seconds. Add scallion and stir-fry, 30 seconds more. Add marinade mixture and chicken and stir-fry, 1 to 2 minutes. Pour in chicken broth mixture and mix well.
• Cook over low heat until chicken pieces are tender, no longer pink in the centers, and juices run clear, about 10 minutes. Stir in cornstarch to thicken sauce; serve with chicken.

Steps:

• Pound chicken breasts to 1/2" thickness.
• Mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken.
• Grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side.
• Slice chicken diagonally across the breast and serve on a piece of iceberg lettuce.
• If you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Steps:

• Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
• Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
• Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
• Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.