Chinese Chicken With Garlic Sauce Food

CHINESE GARLIC CHICKEN

Steps:

• In a bowl, mix the cornstarch with the salt and white pepper. Cut the chicken thighs into bite-sized pieces. Dredge the chicken pieces in the cornstarch mixture and shake off any excess. Set aside.
• Heat the oil in a wok (it's also possible to make this recipe with a simple skillet if you don't have one). Add the chicken pieces and shallow fry them for 3-4 minutes or until golden and cooked through. If all the chicken doesn't fit in a single layer, work in batches. When done, remove with a slotted spoon and drain on a paper towel.
• Clean the wok using a paper towel. Add some oil and stir-fry the garlic and scallions for 1-2 minutes. Add the rice wine, soy sauce, sugar, and a pinch of white pepper. Heat through and return the chicken pieces back into the pan. Mix them into the sauce.
• Serve over the rice or it's also great as a finger food. Enjoy!

CHICKEN IN GARLIC AND BLACK BEAN SAUCE

Steps:

• Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes.
• Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain.
• Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl.
• Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

CHINESE GARLIC CHICKEN

Steps:

• Whisk together minced garlic, soy sauce, sesame oil, honey, and cornstarch until smooth.
• Heat vegetable oil in a large skillet or wok over medium high heat. Add chicken and garlic mixture to pan and stir fry, stirring frequently, until chicken is cooked through and sauce has thickened, about 5-7 minutes.
• Garnish with sesame seeds and green onion, if desired.

CHINESE "BROWN SAUCE" CHICKEN

Steps:

• Lightly brown chicken breasts in a small amount of oil.
• Remove from pan and add garlic, soy sauce, brown sugar and 1 cup chicken broth.
• Stir to mix and return chicken to pan and cover.
• Simmer for a few minutes until the chicken is done (15-20 minutes).
• Remove chicken again and add remaining broth, which has been mixed with cornstarch.
• Bring to a boil to thicken and return chicken to the pan, coating it well.

CHINESE GARLIC CHICKEN

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

STIR-FRY CHICKEN WITH GARLIC SAUCE

Steps:

• Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
• Cover and refrigerate at least 2 hours, stirring once to twice.
• In large skillet, heat remaining oil.
• Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
• Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

CHICKEN WITH GARLIC SAUCE

Steps:

• Toss chicken with VH® Medium Garlic Cooking Sauce in a medium bowl. Refrigerate for 15 minutes.
• Heat oil in a wok or large skillet set over medium-high heat. Using a slotted spoon, remove chicken from bowl; reserve excess sauce. Add chicken to wok and stir-fry for 4 to 5 minutes or until golden.
• Add red pepper and water chestnuts; stir-fry for 1 to 2 minutes or until peppers are softened. Add remaining sauce; simmer for 1 to 2 minutes or until heated through. Serve over steamed brown rice and sprinkle with green onion.

CHINESE GARLIC SAUCE

Steps:

• Heat the vegetable oil in a medium saucepan over high heat. Add the garlic, ginger, and chilis. Cook, stirring constantly until fragrant, about 15 seconds.
• Stir in the soy sauce, chicken broth, vinegar, brown sugar, sesame oil, red pepper flakes. Bring to a boil then reduce heat to medium and cook for 1 minute.
• Stir the water and cornstarch together until fully dissolved and pour it into the sauce. Cook, stirring constantly until the sauce thickens.
• Allow the sauce to cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. Reheat the sauce by warming it over low heat.

CHINESE CHICKEN WITH GARLIC SAUCE

Steps:

• Chop the chicken into 1 inch chunks. Place the chicken pieces in a large zip bag. Pour in the minced garlic, soy sauce, honey, and cornstarch. Zip the bag and shake to coat. Then refrigerate and marinate for at least 30 minutes, but up to 8 hours.
• When ready to cook, place a large saute pan (or wok) over medium-high heat. Chop the bell peppers into 1-inch pieces. Chop the scallions.
• Add the sesame oil to the pan. Once hot, add the bell peppers. Sear for 2-3 minutes.
• Add in the chicken and marinade. Stir and sauté for 8-10 minutes, until the chicken is cooked through and the sauce thickens. (If the sauce thickens too much, add a couple tablespoons of water.) Taste, then season with salt if needed.
• Sprinkle with scallions and sesame seeds. Serve with a side of rice.

COLD POACHED CHICKEN WITH CHINESE GARLIC SAUCE

Steps:

• Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
• Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
• Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.