WHITE CUT CHICKEN WITH GINGER SCALLION SAUCE (白切鸡姜葱酱)
Learn how to make this classic Cantonese chicken dish, a must-have for Chinese holidays and celebrations!
Provided by Made With Lau
Categories main course
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
- Wait for the water to come to a boil.
- While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger.
- We'll heat up our wok on high heat and add corn oil.
- We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
- Grab a big bowl and dump a few handfuls of ice into it. Fill it roughly halfway with cold water.
- Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
- Carefully take two chopsticks under the chicken wings, and lift it over the pot.
- This could honestly be its own blog post, but for now it will live in a very detailed step in this recipe.
CHICKEN STRIPS WITH SCALLIONS WHITE SAUCE.
Crispy and tasty chicken covered with a creamy and little spicy white sauce. My creation inspired in asian cuisine. Can be served with mashed potatoes or steamed vegetables.
Provided by Edgardo CADIAC
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken in strips or fingers.
- Make a mix using all the ingredients listed for that purpose,mix well until reaching a consistency similar to honey.
- If too liquid add some flour.
- If too dry add some milk.
- Put inside of the mix the chicken strips and be sure coat the meat properly.
- Take piece by piece and fry until golden brown.
- Afix the chicken on a large serving platter and cover it with the following sauce.
- Mix in a sauce pan the 2 cups of milk add the corn starch and stir continuosly add 1 by 1 all the ingredients listed for the sauce.
- When reach a creamy consistency is ready. If too dry,.
- add some milk, cover the chicken strips with sauce.
- Serve hot.
Nutrition Facts : Calories 548.3, Fat 28.3, SaturatedFat 10.4, Cholesterol 279.6, Sodium 1407.5, Carbohydrate 37.7, Fiber 1.9, Sugar 0.9, Protein 34.2
CRUNCHY CHICKEN STRIPS
Try making this simple starter ahead and freezing it ready for a special occasion or party
Provided by Good Food team
Categories Buffet, Canapes, Snack, Starter, Supper
Time 17m
Number Of Ingredients 8
Steps:
- Cut each chicken breast into five strips. Season the egg, then coat each piece of chicken first in the egg, then the polenta. Heat about 2cm oil in a frying pan, add the chicken and fry for 5-7 mins until the coating is crisp. Drain well on kitchen paper.
- Spoon the crème fraîche into a small bowl and swirl in the peri-peri sauce. Dress the watercress with the vinaigrette and serve on the side with the chicken and dipping sauce.
Nutrition Facts : Calories 559 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.54 milligram of sodium
ROAST CHICKEN AND SCALLIONS
Provided by Ian Knauer
Categories Chicken Onion Roast Kid-Friendly Dinner Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
- Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
- Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.
WHITE-CUT CHICKEN
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Categories Chicken Ginger Leafy Green Onion Appetizer Quick & Easy Dinner Lunar New Year Ham Cilantro Boil Gourmet Sugar Conscious Dairy Free Tree Nut Free No Sugar Added
Yield Makes 8 servings (as part of a Chinese meal)
Number Of Ingredients 18
Steps:
- Make chicken:
- Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger.
- Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes.
- Remove from heat and let stand, covered, 30 minutes. Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through).
- While chicken stands, fill a large bowl three-fourths full with ice and cold water. Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking. Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total. Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity. Pat dry. Rub skin with sesame oil.
- Make dipping sauce:
- Stir together scallions and soy sauce in a small heatproof bowl.
- Heat wok over high heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds. Immediately remove from heat and pour over scallion mixture, stirring to combine (scallions will wilt).
- To cut and serve chicken on a platter (Chinese restaurant-style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter. (These parts, along with the back and feet, aren't always eaten.) Cut off the feet. Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces. Place the feet and leg meat at the other end of the platter. Cut off the wings, separating them at the joints, and put on the sides of the platter. Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the center of the platter. (Striking the cleaver with a rubber mallet makes the cuts clean.) Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back. Alternatively, cut chicken according to procedure and mound pieces in a bowl.
- Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves. Serve warm or at room temperature, with remaining dipping sauce on the side.
SUPER TASTY WHITE SAUCE
There was a lack of sauces on recipezaar so I thought I would make a contribution. A very nice sauce with many uses. I will post some recipes where I use it.
Provided by Ben Ross
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the butter in a preheated suacepan and melt the butter down (on low heat).
- Once the butter is melted down add the plain flour.
- Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
- Very important that you cook this well (2-4 minutes).
- Remove from heat and slowly, very slowly add the milk and stir in.
- The sauce should now be getting smooth.
- If it is lumpy you have been adding the milk to fast.
- Keep adding the milk until the desired thickness is achieved.
- Add the paprika for a bit of extra kick.
- Any other herbs or things like lemons can be added for a bit of extra taste.
- This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.
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