Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken - P. F. Chang's Spicy Chicken
Famous Authors (View All Authors)
Poultry - Chicken -  P. F. Chang's Spicy Chicken Post by :dbhatta Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2964

Click below to download : Poultry - Chicken - P. F. Chang's Spicy Chicken (Format : PDF)

Poultry - Chicken - P. F. Chang's Spicy Chicken

Source: Posted by LladyRusty Tuesday, 30 January 2001, at 4:00 am - From: P. F. Chang's, Roseville, California - Executive Chef D.J. Cheeks

10 oz. chicken breast
Potato starch
Canola oil
3 T. oil back into hot wok
1 tsp. garlic*
1/4 C. green onions
1 tsp. chili paste *
1 oz. house white sauce (chicken stock with a touch of oyster sauce)
1 oz. Chang's Sauce (sugar and vinegar combined)
2 tsp. sesame oil
1 T. cornstarch
Diced chicken breast lightly coated with potato starch


Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.

Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.

* Add spices to taste

Servings: 4
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken -  Paella Recipes By Pepe Poultry - Chicken - Paella Recipes By Pepe

Poultry - Chicken -  Paella Recipes By Pepe
3 Tbsp cooking oil 1 fryer chicken (about 3 lbs), cut into quarters 3/4 cup raw rice 1 clove garlic, finely chopped 2 tsp salt 1 jar (16 oz) spaghetti sauce 1 cup beef bouillon 1/2 lbs sweet Italian sausage 1/2 lbs shrimp, raw deviened and shelled 1 pkg (10 oz) frozen peas Preheat the oven to 400F. Heat the oil in a skillet. Add the chicken and brown well. Put browned chicken in a 3 quart casserole. Add the rice and garlic to the skillet and cook until the rice is golden. Add to the casserole alone with salt, spaghetti
PREVIOUS BOOKS

Poultry - Chicken -  P.f. Chang's Soothing Chicken Lettuce Wraps Poultry - Chicken - P.f. Chang's Soothing Chicken Lettuce Wraps

Poultry - Chicken -  P.f. Chang's Soothing Chicken Lettuce Wraps
8 dried shiitake mushrooms 1 ts cornstarch 2 ts dry sherry 2 ts water salt and pepper 1 1/2 lb boneless, skinless chicken 5 tb oil 1 ts fresh minced ginger 2 cloves garlic, minced 2 green onions, minced 2 sm dried chilis, (optional) 8 oz can bamboo shoots, minced 8 oz can water chestnuts, minced 1 pk cellophane Chinese rice noodles, prepared according to package Cooking sauce: 1 tb hoisin sauce 1 tb soy sauce 1 tb dry sherry 2 tb oyster sauce 2 tb water 1 tsp. sesame oil 1 tsp. sugar 2 tsp. cornstarch Iceberg lettuce 'cups' leaves
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT