Ingredients:
2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
Sauce:
4 tablespoons cornstarch (corn flour)
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules
Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying
Directions:
Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.Good ';asian'; recipe for boneless, skinless chicken breasts?
This is tasty and easy. Give it a try!
--2 tablespoons vegetable oil
--2 tablespoons white wine or sherry
--2 tablespoons minced fresh ginger
--3 garlic cloves, minced
--2 tablespoons soy sauce
--2 thinly sliced green onions (tops included)
--pinch cayenne pepper (or to taste)
--1 teaspoon Chinese five-spice powder, available at any supermarket
Mix all of the above together and set aside. That's your sauce.
--2 tablespoons vegetable oil
--1/2 a small onion, roughly chopped
--1 ';baby bok choy';, a handful of regular bok choy, or same amount of Savoy cabbage, chopped or shredded--optional
--1 very large or 2 smaller boneless skinless chicken breasts, cut into strips
--2 tablepoons flour
--1/4 cup slivered almonds (toast them if you have time)
--1 package pre-bagged baby spinach
--shredded fresh cilantro (did you know they used to call it Chinese parsley?)
If time permits, put the chicken strips into a Ziploc bag with the sauce and refrigerate a couple of hours ahead. But if not, it will still turn out fine.
Drain chicken, if you did marinate it--reserve the marinade. Heat oil in a big skillet or a wok over pretty high heat, until shimmering (not smoking). Add the onion and bok choy/cabbage (if you're using it) and saute about a minute. Push veggies to sides of pan and add chicken. Stir-fry about another minute. It will not be cooked through--that's OK! Sprinkle in the flour and cook no more than 1 minute, stirring constantly. Then add the sauce/marinade and the almonds, lower the heat, and cook and stir about 1 more minute or until thickened. Don't go longer than that or the chicken will be dry and tough.
Serve immediately on a bed of spinach (or white rice!), sprinkled with the chopped cilantro.
Enjoy!Good ';asian'; recipe for boneless, skinless chicken breasts?
There is a product in asian stores called ';sweet soy sauce'; it is a product of Indonesia and it is great! Take 1 cup of sweet soy sauce and add fresh minced garlic to it and perhaps minced fresh ginger root. Add a lot of garlic if you really love garlic, 1 or 2 cloves if it's not your favorite thing. Cut the chicken into square chunks and marinade in the soy mixture for 1 hour. Put chicken on skewers and grill. Serve with some ';sambal'; sauce from the asian store or any kind of sauce you like on chicken.
You can do this with beef, pork, or swordfish too. It is really versatile.
Asian-Style Chicken Breasts and Bacon:
3/4 cup chicken or beef stock or low-sodium broth
1/4 teaspoon Chinese five-spice powder
2 tablespoons peanut oil
1/2 pound lean slab bacon, cut into 1 1/2-inch pieces
4 large garlic cloves, sliced 1/8 inch thick
1/2 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
1/2 pound white mushrooms, stems discarded, caps quartered
1/2 cup dry white wine
1 tablespoon soy sauce
2 scallions, cut into 1-inch lengths
1. In a small saucepan, combine the stock and five-spice powder and simmer over low heat for 3 minutes. Set the stock aside.
2. In a large skillet, heat 1 tablespoon of the oil. Add the bacon and cook over low heat, turning a few times, until most of the fat is rendered and the bacon is browned, 15 to 20 minutes. Transfer the bacon to a large plate.
3. Add the garlic to the bacon fat in the skillet and cook over low heat until golden, about 5 minutes. Add the garlic to the bacon. Add the chicken breast pieces to the skillet, season with salt and pepper and cook over moderate heat until they are browned and just cooked through, about 8 minutes. Transfer the chicken to the plate.
4. Heat the remaining 1 tablespoon of oil in the skillet. Add the mushrooms and cook over moderate heat until all of their liquid has evaporated and they start to brown, about 8 minutes. Transfer the mushrooms to the plate. Add the wine to the skillet and simmer over moderately high heat until it is reduced by half, about 4 minutes. Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms to the skillet and cook, stirring, until heated through. Add the scallions. Transfer to a platter and serve.
Serve With: Steamed rice.
Wine Recommendation: A bright, fruity yet subtle Pinot Noir is a good match for the earthy mushrooms, pungent soy sauce and smoky bacon here. Look for the 2000 Patricia Green from Oregon or the 2000 Felton Road from New Zealand.
Yield: 4
u flavor the chicken with panko flakes and curry
I am a Pampered Chef consultant, and we have this recipe on our main website. You can use beef or chicken breasts with this recipe. Enjoy!
For more info on products or consulting, visit
www.pamperedchef.biz/ candiceskitchen
Asian Stir-Fry
Ingredients:
1 can (14.5 ounces) chicken broth
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons Pantry Asian Seasoning Mix
2 tablespoons vegetable oil, divided
1 pound chicken or beef, cut into thin strips
4 cups fresh cut-up vegetables
Directions:
1. Heat large skillet until hot; add half of oil. Add meat; stir-fry 3-4 minutes. Remove meat from skillet; keep warm.
2. Add remaining oil and vegetables to skillet; stir-fry 2-3 minutes. Add combined broth, soy sauce, cornstarch and seasoning mix. Bring to a boil; reduce heat. Cook 1-2 minutes or until sauce is thickened and clear.
3. Return meat to skillet; stir until heated.
Yield: 4 servings
漏The Pampered Chef, Ltd. 2003
No comments:
Post a Comment