Moms Chinese Chicken Food

MOM'S ROAST CHICKEN

Steps:

• Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

MOM'S CHINESE WALNUT CHICKEN

Steps:

• Make sure to start your rice before starting the Walnut Chicken!
• Cut chicken into half-inch pieces.
• Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
• Add the sugar, garlic and ginger powder and mix.
• Add the chicken and stir to coat. Put aside.
• Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
• Move the walnuts to a separate bowl.
• Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
• Add the nuts to the chicken and stir-fry for a couple more minutes.
• Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
• If more sauce is desired, just add additional water and heat.
• Serve hot with rice.

MY MOM'S CHINESE POT ROASTED CHICKEN

Steps:

• Marinate chicken in 1/4 cup soy sauce for 15 minutes.
• Brown chicken slowly in oil.
• Then add vermouth simmer for 30 minutes or until tender.
• Remove chicken set aside.
• Add celery and onions to pan. Cook for 1-2 minutes.
• In a 1 cup measure take the soy sauce used to marinate chicken, add.
• 3/4 cup of water, add rest of ingredients and enough water to measure 1 cup. Stir to mix. Cook until thickened.
• Put chicken back into pan and stir to cover.
• Enjoy.

MOM'S CHINESE CHICKEN WINGS

Steps:

• Rinse wings and pat dry.
• Mix all ingredients together and marinate overnight, turning a couple of times.
• Bake at 350°F for 40-50 minutes.
• Turn them over halfway through cooking time.
• Baste a couple of times as well.

MOM'S CHINESE CHICKEN SALAD

Steps:

• grill chicken, shred.
• in a seperate bowl, prepare dressing, mix with a whisk.
• put salad ingredients and chicken together and toss.
• do not add dressing until ready to serve.

MY MOM'S CHINESE CHICKEN SALAD

Steps:

• Cook chicken and cut it into bite size pieces. Chop up cabbage and green onions and add to a large bowl.
• Crunch up noodles and put on baking sheet in oven on broil until they are lightly toasted and a nice brown color (be careful they cook quickly).
• Mix together the sugar, rice vinegar, olive oil, and packets of seasoning; add to the cabbage mix. When the chicken is cooled, add it as well as the noodles to the mix and stir it up good.