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Full Online Book HomeLearning KitchenPoultry - Chicken - Chinese Chicken In Garlic Sauce
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Poultry - Chicken -  Chinese Chicken In Garlic Sauce Post by :jtnewhou Category :Learning Kitchen Author :Unknown Date :March 2012 Read :746

Click below to download : Poultry - Chicken - Chinese Chicken In Garlic Sauce (Format : PDF)

Poultry - Chicken - Chinese Chicken In Garlic Sauce

4 cups broccoli florets (approximation)

1/2 tsp. salt
2 tbsp. cornstarch
2 tsp. sherry

Sauce Ingredients:
1 1/2 cups low sodium chicken broth
2 tsp. white soy sauce (light color)
1 tsp. oyster sauce
2 tbsp. white wine
1 tbsp. garlic, minced fine as possible
1/4 tsp. sesame oil
About 1 1/2 -2 tbsp. cornstarch mixed with water for thickening sauce
About 2 tbsp. hot oil (to give sauce transparent glossy look)

About 3 hrs. before cooking time, sprinkle chicken with salt. Next sprinkle cornstarch and splash a little water on if necessary. Be sure to mix well. After you are done with the cornstarch, lightly sprinkle sherry (or white wine) and massage nuggets for a minute or so. Place in fridge.

Next make sauce ingredients mixing everything except, of course, cornstarch and hot oil. Set aside to allow flavors to mix.

When ready to cook, place chopped broccoli on a platter, separating the tops from the stalks as best as possible. After you have heated oil, throw in clove of garlic followed by stalks only. After they have cooked for a few minutes, throw in rest of broccoli and stir-fry until crisp tender. Remove from wok and set aside.

For the chicken, add a bit of oil to wok and stir fry until done. Remove chicken from wok and set aside.
If necessary, clean wok before adding sauce ingredients. When sauce is poured into wok, it will be slightly brown, but it lightens up a bit after cornstarch and oil are added. Once you mix it with chicken and broccoli, it will be brownish-whitish and transparent. Anyhow, as you feel the sauce in wok starting to heat up, add cornstarch mixture. After sauce starts to thicken, add hot oil and stir well before adding chicken and broccoli. Once chicken and broccoli are added, stir well to make sure that they are evenly coated.
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Poultry - Chicken -  Chinese Garlic Chicken Poultry - Chicken - Chinese Garlic Chicken

Poultry - Chicken -  Chinese Garlic Chicken
4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic (about 6 medium cloves) 2 Tablespoons vegetable oil Hot cooked rice Sauce:1 teaspoon crushed chili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into

Poultry - Chicken -  Chinese Barbeque Chicken Wings Poultry - Chicken - Chinese Barbeque Chicken Wings

Poultry - Chicken -  Chinese Barbeque Chicken Wings
2 lbs. chicken wings 2 TBS dark soy sauce 3 TBS hoisin sauce 2 large cloves garlic 1 TBS coarsely chopped ginger root 1 TBS rice wine or dry sherry 1 TBS sesame oil 2 tsp chili bean sauce 2 tsp sugar Place wings in heat proof baking dish. Combine all other ingredients in blender and process 5 seconds. Add sauce to wings, mixing to thoroughly coat. Bake at 475 for 15 minutes. Reduce temperature to 350 and cook 20 minutes longer. Serve hot or cool to room temperature. Serves 4.