Fragrant Chicken Martin Yan Food

KUNG PAO CHICKEN (MARTIN YAN)

Steps:

• Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
• In another bowl, combine all sauce ingredients.
• Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
• Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
• Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
• Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
• Return chicken and chiles to wok; stir-fry 1 minute.
• Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

CHICKEN LETTUCE CUPS (MARTIN YAN)

Steps:

• In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
• Discard the stems, and coarsely chop the caps; set aside.
• In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
• Make the sauce-combine all the sauce ingredients in a small bowl; set aside.
• Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
• Add in ginger and garlic; cook until fragrant, about 15 seconds.
• Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
• Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
• To serve-arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
• To eat-spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.

FRAGRANT CHICKEN (MARTIN YAN)

Steps:

• Make the marinade-combine all marinade ingredients in a bowl; mix well.
• Add in the chicken; stir to coat; let stand 10 minutes.
• Make the sauce-combine all the sauce ingredients in a small bowl; mix well; set aside.
• Add oil to a small saucepan and place over high heat.
• When the surface of the oil begins to shimmer, add the garlic and shallots; cook/stir until golden brown, about 1 minute.
• Remove with a slotted spoon and drain on paper towels; remove oil from heat.
• Place a stir-fry pan over high heat until hot; add 1 tablespoon garlic-shallot oil, swirling to coat the sides.
• Add in the chicken; stir-fry until no longer pink, 3-4 minutes; add the browned shallots and garlic and the sauce; bring to a boil.
• Add in the cornstarch solution and cook/stir, until the sauce boils and thickens, about 45 seconds.
• Transfer to a serving plate.

FRAGRANT ROAST CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put ½ a lemon and ½ a garlic head into the chicken's cavity, then put into a roasting tray. Mix butter, garlic and half the spices and spread over chicken breast and legs. Season well. Can be prepared up to a day ahead and kept covered in the fridge. Put the remaining garlic into the tray and roast chicken for 1 hr. Mix remaining spices into yogurt and season.
• Remove chicken from oven and smother with yogurt. Spoon some of the juices over, add the remaining lemon to the tray, then roast for 15 mins or until the yogurt is golden and set and the juices run clear. Lift chicken onto a board, cover and rest for 10 mins before carving. Serve hot or cold.

MARTIN YAN'S LETTUCE CUPS

Steps:

• Place meat in a bowl with oyster sauce; stir to coat.
• let stand for 10 minutes.
• Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid.
• Trim and discard stems.
• Chop caps.
• Place a wok over high heat until hot.
• Add cooking oil, swirling to coat sides.
• Add ginger and cook, stirring, until fragrant, about 10 seconds.
• Add meat, stir-fry until meat crumbled and no longer pink (1-3 minutes).
• Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
• Add mushrooms and reserved mushroom soaking liquid.
• Cook until vegetables are crisp-tender, about 2 minutes.
• Add sherry/wine and sesame oil; cook until heated through.
• If using, add walnuts and toss to coat.
• To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand.
• For spicier palates, top with Asian chili sauce.

FRAGRANT CHICKEN

Steps:

• Coarsely process the 1st nine ingredients (onion through salt) with 2 Tbsp water in a blender or food processor.
• In a 12-inch skillet or sauté pan, saute sliced onion in oil over medium high heat until onion turns golden.
• Reduce heat to medium-low, add processed onion-seasonings mixture to pan and saute about 4 minutes, stirring constantly, scraping pan often to prevent from sticking and burning.
• Add chicken to pan, tossing to coat thoroughly, then add tomatoes, peas and 1/3 cup water.
• Increase heat to medium, cover pan, and let simmer 25 min; uncover and continue to cook until sauce is thickened and chicken is very tender.
• Fold in raisins and continue to cook just long enough to heat through.
• Spread a bed of rice on each of 4 plates or shallow bowls, pile chicken and sauce over rice, then spoon yogurt over the top.