HUNAN-STYLE CHICKEN
I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!
Provided by Dan
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
- Heat the oil in a large skillet over medium-high heat.
- Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
- Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 10.3 g, Cholesterol 116.8 mg, Fat 23.4 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 5 g, Sodium 908.2 mg, Sugar 4.9 g
HAINANESE CHICKEN RICE RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 32
Steps:
- To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
- Remove any excess fat from the chicken and set aside for later.
- Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
- Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
- Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
- Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
- After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
- In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
- Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
- Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
- While the rice is cooking, carve the chicken for serving.
- Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
- Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
- Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
- Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams
HUNAN CHICKEN AND VEGETABLES
The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame in his restaurant kitchen and whipped this up in about 3 minutes! We home cooks have to make do with a saute pan, and a home stove won't cook nearly as fast as his wok on a flame.
Provided by Tracy Monroe
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
- Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
- Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
- Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.
Nutrition Facts : Calories 409 calories, Carbohydrate 56.1 g, Cholesterol 47.9 mg, Fat 10.6 g, Fiber 3.7 g, Protein 26.1 g, SaturatedFat 1.3 g, Sodium 1302 mg, Sugar 5.6 g
HUNAN-STYLE HOT AND SPICY CHICKEN
Make and share this Hunan-Style Hot and Spicy Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes in soy sauce marinade.
- Grind Sichuan pepper to powder and add to mixing bowl. Mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper.
- Heat oil in a wok or heavy frying pan. Add sliced green onion and chili peppers and stir fry for one minute.
- Add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more.
- Add chicken broth mixture and mix well. Cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. Add cornstarch to thicken. Serve with rice.
Nutrition Facts : Calories 472.6, Fat 35, SaturatedFat 7.8, Cholesterol 103.5, Sodium 1240.7, Carbohydrate 10.9, Fiber 1.3, Sugar 5.3, Protein 28.7
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- In a medium size bowl, combine the ingredients for the marinade and stir. Add the chicken pieces and stir well to ensure proper coverage. Let the meat marinate for about 10-15 minutes at room temperature.
- Heat 2 tablespoons of peanut oil in a wok over medium-high heat, until the oil is about 300F. Place the chicken in a single layer and fry for about 1 minute, until nicely caramelized. Flip the chicken pieces over to the other side and cook for another minute. Continue frying, stirring frequently, until the chicken is just done, about 2-3 minutes. (I like using my instant read thermometer to check for doneness and pull the chicken when it hits 160F internal temperature). Transfer the chicken to a platter, spread out and set aside.
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- Cook the chicken: Add the chicken, cornstarch, and pepper to a mixing bowl. Toss well to completely coat each piece of chicken. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces, working in batches if needed. Cook until browned on all sides. Remove the chicken from the pan and set aside.
- Cook the veggies: If needed, add more sesame oil. Add the carrot, celery, bell pepper, broccoli, onion, and chilies to the pan. Sauté, stirring occasionally, until the veggies soften, 4-5 minutes.
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