Steamed Slivered Chicken And Vegetables Recipes

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Steps:

• Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
• Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Steps:

• Bring the water to boil in a steamer, cover and reduce the heat to a simmer. Place the whole chicken on a rack and let it cook for 1 to 1 1/2 hours. When the chicken is cooked, remove it from the steamer and cool. Increase the heat to high and boil the stock in the base until you have reduced it to about 2 cups, about 15 minutes.
• When the chicken is cool, peel the meat off all the bones (discarding any fat and cartilage) and cut the flesh into bite-size pieces.
• Pour the liquid from the steamer into a large saucepan and set it over medium heat. Add the onion, carrot, bamboo shoots, ginger, Cayenne and mushrooms. Cover, let the mixture come to a boil, reduce heat to low and simmer about 5 minutes.
• Meanwhile, set a small frying pan over medium heat and coat the surface with half the oil. Just before the oil begins to smoke gently add the egg whites, beaten, rotating the pan until they spread into an even layer. Turn only once when the albumin has just set. Repeat the process with the beaten egg yolks and turn both omlettes onto paper towels to drain. When the omelettes are cool, slice them into diamond shapes, about 1 1/2 inches to a side.
• Add the scallions and chicken to the simmering liquid in the saucepan. Season with the soy sauce and add the walnuts. Leave the saucepan uncovered and adjust the heat to continue simmering all ingredients. Let the mixture cook for about 2 minutes; then transfer the contents to a heated bowl or tureen. Scatter the egg diamonds and pine nuts over the top and serve at once.