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Asian - Chicken -  Curried Chicken Post by :Ansel Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1135

Click below to download : Asian - Chicken - Curried Chicken (Format : PDF)

Asian - Chicken - Curried Chicken

1/4 cup sliced onions
2 tablespoons curry powder
1/2 lb. boned chicken, sliced into 1-inch squares
1/2 cup water
1/2 teaspoon dark soy sauce
1/4 teaspoon salt
1 teaspoon cornstarch mixed with 3 tablespoons water
1/2 teaspoon sugar
dash pepper

Heat a frying pan or wok without oil over medium heat. Add the onions, then the curry powder on top of the onions. Toast in this manner for 2 minutes. Add the chicken and stir for 1 minute but do not let allow the curry powder to burn. Add the water, soy sauce, and salt.

Increase heat to high and cook for 5 minutes. Stir in the cornstarch mixture, sugar and pepper.

2 to 4 servings.

The Gourmet Chinese Cookbook by Calvin B.T. Lee and Audrey Evans Lee
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Asian - Chicken -  Fusion Chicken Asian - Chicken - Fusion Chicken

Asian - Chicken -  Fusion Chicken
2 skinless boneless chicken breast -- cut in 1/2 Marinade: 1 cup beef broth 1/4 cup hoisin sauce 1/4 cup onion -- chopped 1 tbsp. reduced sodium soy sauce 1 tsp. garlic -- minced 1 tsp. fresh gingerroot -- grated 1/2 tsp. five spice powder 1/4 tsp. crushed red pepper flakes Rice -- as accompaniment For marinade: Combine in ziploc bag - all marinade ingredients. Add chicken and seal bag. Marinate in refrigerator up to 3 hours. Drain, chicken, reserving marinade. Preheat GF Grill. When hot, add chicken. Cook for 5 minutes, no more. Remove from grill and set aside. Meanwhile,

Asian - Chicken -  Cold Ginger Chicken Asian - Chicken - Cold Ginger Chicken

Asian - Chicken -  Cold Ginger Chicken
1 whole fryer 4 tbs salt 2 slices go-pi (dried tangerine peel) water Ginger Sauce: 1 cup ginger (finely chopped or minced in food processor) 4-5 stalks green onions (minced) 3/4 cup vegetable oil 2 tsp salt Clean and trim excess fat from chicken. Pat dry. Rub salt all over chicken, both inside and outside. Refrigerate 8 hours or over night. Bring water to a boil, put in go-pi and chicken. Cook at medium heat for 45 minutes, should have enough water to cover chicken. Remove from pot, drain excess water from chicken. Let chicken chill in refrigerator, then cut