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Asian - Chicken -  Chicken With Chinese Spicy Brown Sauce Post by :Softland Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3311

Click below to download : Asian - Chicken - Chicken With Chinese Spicy Brown Sauce (Format : PDF)

Asian - Chicken - Chicken With Chinese Spicy Brown Sauce

About 4-5 cups of chopped chicken breast
About 3-4 cups broccoli florets or other green vegetable
Clove of garlic

Sauce Ingredients:
1/4 cup regular soy sauce
1/4 cup white soy sauce (light colored--available in Chinese grocery store)
1/4 cup Chinese Oyster Sauce
1 3/4 - 2 cups low sodium chicken broth
1 1/2 tsp. minced garlic (the finer the better)
1 tbsp. minced ginger (the finer the better)
2 tbsp. Chinese chili sauce (looks like bottled Mexican salsa)
2-3 tbsp. hot oil (to be added to sauce to give it a glossy, transparent look)
About 2 tbsp. cornstarch mixed with water (for thickening sauce)

About 3-4 hours (or earlier) before frying, sprinkle chicken with a little salt (no more than half the amount you would normally use to salt it). Sprinkle about 2 tbsp. cornstarch on chicken to tenderize it. You can also add a little water if chicken is not wet enough. Set in fridge.

You can also make sauce at this time and allow flavors to mix.

If you are having vegetables with your chicken, stir-fry them with a clove of garlic until crisp tender. Remove from wok and set aside.

Next, add a little more oil to wok or skillet and saute chicken until done (about 5 min.). When chicken is done, remove from skillet and drain excess oil.

The final step involves pouring the sauce into wok and, just before it comes to boil, add cornstarch mixture. Allow to simmer for a few minutes. When mixture has thickened, add hot oil and stir well. Lastly, add the chicken and veggies and stir until well coated. Be careful not to allow sauce to simmer to long, because sauce will cook down and become very salty. Serve over rice.
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Asian - Chicken -  Chicken With Lemon Sauce Asian - Chicken - Chicken With Lemon Sauce

Asian - Chicken -  Chicken With Lemon Sauce
Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes, and flavors that meet all the requirements for a formal Chinese recipe. 2 boneless, skinless chicken breasts, halved 1/2 cup cornstarch 2 eggs beaten 1 cup sliced almonds 1/2 cup fresh lemon juice 1 tablespoon rice vinegar 1 1/2 tablespoons sugar 2 teaspoons cornstarch dissolved in 1 tablespoon cold water 2 tablespoons vegetable oil Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs, then in the almonds, coating well. Chill until needed. In a nonreactive sauce pan

Asian - Chicken -  Chicken And Snow Peas Asian - Chicken - Chicken And Snow Peas

Asian - Chicken -  Chicken And Snow Peas
1 pound boneless, skinless chicken breast, cut into 1/4" thick slices 1/3 cup soy sauce 2 teaspoons cornstarch 3 tablespoons grated fresh ginger 6 cloves garlic, minced 1-1/2 tablespoons sesame oil 1/4 cup rice vinegar 1 small fresh jalapeno chili pepper, seeded and finely diced 2 tablespoons olive oil 3/4 pound snow peas, ends trimmed 1/2 cup chicken stock Place each slice of chicken between 2 pieces of wax paper and pound to 1/8" thickness. Cut into strips about 1" wide. In a bowl, combine the soy sauce, cornstarch, ginger, garlic, sesame oil, vinegar and jalapeno. Mix well. Add the chicken