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Chinese Recipes Collection

Great Chinese Cooking Recipes Collection with master resale rights. Enjoy the great chinese cooking from this e-book collection.

Free chinese cooking recipes for you to enjoy.

Almond Chicken
Recipe By : Elizabeth Powell
Serving Size : 4
Categories : Poultry Chinese
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil
Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.
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Serving Ideas : Garnish with chopped green onion.

Serving Size : 6
Categories : Chinese Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken thighs
12 medium Asparagus spears
3 tablespoons Peanut or corn oil
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoons Thin soy sauce
1 pinch Sugar
2 teaspoons Fermented black beans
3 Cloves garlic -- minced
1/2 teaspoon Brown sugar
2 teaspoons Black soy sauce
3/4 cup Chicken stock
Cornstarch paste
Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.

Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes. Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl. Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.

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