Deep Fried Gold Coin Chicken I Food

DEEP-FRIED GOLD COIN CHICKEN II

Steps:

• 1. Skin and bone chicken breast cut against the grain in slices 1/8-inch thick, then in 1-inch circles. 2. Combine cornstarch, salt and sherry. Add to chicken and toss gently. Let stand 10 minutes, turning occasionally. 3. Slice smoked ham 1/8-inch thick, then in 1-inch circles. Remove mushroom stems. On small skewers alternately thread chicken, ham and mushrooms. 4. Pour oil into a shallow dish and rotate skewers in dish to coat ingredients with oil. 5. Meanwhile preheat oven to 400 degrees. Place skewers on a baking tin and roast, turning once or twice until done (10 to 15 minutes). Remove ingredients from skewers and serve. NOTE: This modernized version is best eaten immediately, but can, if necessary, be reheated in a slow (200-degree) oven. It may also be broiled 8 to 10 minutes or cooked outdoors on a charcoal grill or hibachi. VARIATIONS: * For the smoked ham, substitute roast pork or use 1/8 pound ham, 1/8 pound roast pork. * For the fresh mushrooms, substitute 5 water chestnuts, each cut in 3 slices. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

GOLD COIN CHICKEN

Steps:

• In large frypan, place butter and melt over medium heat. Add chicken, sprinkle with salt, garlic powder and pepper and cook about 8 minutes or until chicken is brown on all sides.
• Remove chicken to 7 x 10 baking pan in single layer.
• To frypan, add molasses, orange juice, onion and gingerroot. Stir until heated through and well blended.
• Brush mixture generously over chicken, cover and bake in 375°F oven 30 minutes.
• In medium saucepan, place a small amount of water and carrots. Cover and steam about 5 minutes or until crispy tender. Drain.
• Baste chicken again with molasses-orange glaze, return to oven uncovered and bake about 10 minutes more or until fork can be inserted in chicken with ease.
• Add drained carrots to frypan and stir gently until carrots are well coated with glaze.
• To serve, arrange chicken on serving platter and place carrot "coins" as a border around chicken. Sprinkle with chopped parsley and garnish with parsley sprigs.

DEEP-FRIED GOLD COIN CHICKEN I

Steps:

• 1. Skin and bone chicken breast cut against the grain in slices 1/8-inch thick, then in 1-inch circles. (Reserve remainder for soup.) 2. Mince ginger root and scallion stalk then combine with brown sugar, sherry and soy sauce. Add chicken rounds and toss gently. Let stand 20 to 30 minutes, turning occasionally. Drain, discarding marinade. 3· Blend cornstarch and water to a paste. Beat eggs lightly and blend in to make a batter. Dip each piece of chicken in batter then thread on metal skewers. Meanwhile heat oil. 4. With tongs, lower skewers into hot oil and deep-fry chicken until golden. (Rotate skewers during cooking.) Remove skewers, drain chicken on paper toweling, and serve. NOTE: This dish is also called Golden Dollars. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.