YU-XIANG ROU-SI (SICHUAN SHREDDED CHICKEN STIR-FRY, 鱼香肉丝)
A classic Sichuan stir-fry dish made easy. The shredded chicken is quickly cooked with carrot, bamboo shoots, and peppers in a pungent sweet and sour garlic sauce. This recipe teaches a shortcut to creating this dish in under 30 minutes with fewer ingredients.
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Slice chicken breast into long, thin strips, parallel to the grain. Prepare and cut vegetables.
- Combine chicken, light soy sauce, and Shaoxing wine in a small bowl. Add cornstarch and mix well by hand, until the thin starchy paste coats the chicken evenly.
- Combine all sauce ingredients in a small bowl and mix well.
- Heat a wok (or a nonstick skillet) over medium high heat until hot. Add 1 tablespoon oil and swirl to cover the bottom. Add chicken and quickly spread it with a spatula. Allow to cook for 20 to 30 seconds without stirring. Stir and cook until the surface of the chicken just turns white, about 1 minute. Turn to lowest heat and immediately transfer to a plate.
- Add the remaining 1/2 teaspoon of oil and turn back to medium heat heat. Add ginger and give it a stir until fragrant. Add carrot. Stir and cook until half cooked, about 1 minute. Add bamboo shoots. Stir and cook for 1 minute. Add bell pepper and chicken. Stir the spicy sauce again and swirl it into the wok. Immediately mix everything well with a spatula, until all ingredients are covered with sauce. Remove from heat and transfer to a plate immediately.
- Serve warm over steamed white rice.
Nutrition Facts : ServingSize 146 g, Calories 199 kcal, Carbohydrate 12.8 g, Protein 12.4 g, Fat 10.8 g, SaturatedFat 2.2 g, Cholesterol 32 mg, Sodium 607 mg, Fiber 2.3 g, Sugar 6.9 g
STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS
Steps:
- Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.
CHICKEN LIVERS WITH PINEAPPLE
If you love chicken livers as we do, you will love this recipe. Something different from ordinary fried chicken livers, giving it an oriental touch. From the New York Times Cookbook.
Provided by Imagenie
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the livers in half and dip in the soy sauce.
- Heat the oil in a frying pan and brown the livers in it quickly.
- Add the pineapple and almonds and remove from the heat.
- Combine the pineapple juice, vinegar, salt, sugar and cornstarch and stir over low heat until clear, thickened and smooth.
- Pour over the chicken livers, if desired, add the Chinese peas cooked in a little boiling salted water until barely tender.
- Serve over rice.
Nutrition Facts : Calories 763.5, Fat 19.9, SaturatedFat 3.7, Cholesterol 392.4, Sodium 230.7, Carbohydrate 115.1, Fiber 4.2, Sugar 30.9, Protein 28.4
STIR-FRIED CHICKEN, BLACK MUSHROOMS, BAMBOO SHOOTS AND SPINACH
One of my all time favorite Chinese dishes is stir-fried black mushrooms and bamboo shoots on a bed of spinach. Since one of the RSC #6 contest ingredients is chicken, it was easy to incorporate chicken pieces into this recipe. I suggest serving this tasty asian dish with white rice, Chinese tea and fortune cookies.
Provided by SkipperSy
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preparation "A": Place the shitake/black mushrooms in a bowl and fill to the top with medium-hot water; Use a dish to cover in order to keep the mushrooms submerged in the water; soak for 30 minutes (turn after 15 minutes); Next drain and squeeze excess water from mushrooms; Then cut away the stem and cut each mushroom in half; Set aside.
- Preparation "B": Place chicken pieces in a bowl, add 1 teaspoon cornstarch, 2 teaspoons soy sauce, 2 teaspoons red vinegar and 1 tablespoon oil...stir; Set aside.
- Preparation "C": In a cup add 1/3 stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon wine, 1/4 teaspoon sugar...stir; set aside.
- Preparation "D": Dissolve in a cup 2 tablespoons stock and 1 tablespoon cornstarch, stir; Set aside.
- Preparation "E": Cut up bamboo shoots into bite size pieces; set aside.
- In a wok add 2 tablespoons oil, 1 teaspoon salt and 2 cloves chopped garlic, stir-fry for 30 seconds; Next add the chopped spinach; Stir-fry for about 3+ minutes until al dente; Drain, squeeze out some of the liquid from the spinach; Place on a serving plate and keep warm.
- In a wok add 2 tablespoons oil, 1 chopped garlic and stir-fry for 30 seconds; Then add the chicken pieces; Stir-fry for about 3-5 minutes until the chicken is thoroughly cooked but not overcooked (stir often); Add cashews, stir briefly, then remove to a bowl and set aside.
- In a clean wok add 2 tablespoons oil, then 1 tablespoon chopped ginger and stir-fry 30 seconds; Next add the shitake mushrooms and stir-fry for about 1-2 minutes (add a little stock if needed); Next add the bamboo shoots and stir-fry another minute; Add Preparation "C" soy sauce and oyster sauce liquid, stir occasionally and cook for about 2-3 minutes.
- Stir Preparation "D" cornstarch and stock once again and add a small amount "As Required" (not all) until you have a thick coating on the mushrooms & bamboo shoots (That is, not a liquid sauce).
- Add the cooked chicken pieces & cashews and blend together for about 1 minute.
- Add 1 tablespoon sesame oil and then one quick stir.
- Place the chicken, mushrooms and bamboo shoots on top of the bed of spinach.
- Serve with sticky white rice, Chinese tea and fortune cookies.
- Note:.
- I prefer to use a non-sweet oyster flavored sauce, such as Hop Sing Lung Brand; However, most brands contain sugar (often second ingredient listed on bottle) which is perfectly acceptable.
Nutrition Facts : Calories 486.3, Fat 39.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 1736.2, Carbohydrate 18, Fiber 4.3, Sugar 3.5, Protein 17.6
THAI STIR-FRIED CHICKEN LIVERS
This is a very simple and delicious dish to serve over white/jasmine rice for chicken liver lovers! Credit goes to my mommy, Pat.
Provided by pearliegirlie
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sauté both types of onions in the vegetable oil over low-medium heat for about 3-5 minutes.
- Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and sauté livers on each side (turning over once) until the livers darken in color and become opaque looking.
- Add the chicken broth, oyster sauce and black pepper and stir thoroughly.
- Then let simmer uncovered for approximately 10-15 more minutes (or until the livers are cooked just all the way through and sauce is thickened).
- Serve over steamed white/jasmine rice and enjoy!
STIR-FRIED CHICKEN AND BAMBOO SHOOTS
Number Of Ingredients 12
Steps:
- 1. Skin and bone chicken then dice. Dice bamboo shoots and celery. Stem snow peas. Crush garlic. 2. Heat oil. Add salt, then garlic and stir-fry a few times. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). 3. Add diced vegetables and stir-fry 1 minute. Stir in stock and heat quickly. Then cook, covered, over medium heat until vegetables are done (2 to 3 minutes). Meanwhile blend cornstarch and cold water to a paste. 4. Add snow peas, then soy sauce and sugar to pan stir in 1 minute. Then stir in cornstarch paste to thicken. Serve at once. VARIATIONS: * For the snow peas, substitute water chestnuts, diced add with other diced vegetables. * For the celery, substitute Chinese cabbage stems. * In step 3, add 1/2 cup canned button mushrooms. * At the end of step 4, garnish with 8 to 10 whole almonds, blanched and toasted. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STIR-FRIED CHICKEN LIVERS WITH BAMBOO SHOOTS
Number Of Ingredients 11
Steps:
- 1. Cut chicken livers in 1/2-inch slices. Add sherry, toss gently, and let stand 5 minutes. 2. Meanwhile slice bamboo shoots thin, then in 1/2-inch strips. Slice water chestnuts. Mince scallion. 3. Heat oil. Add livers and stir-fry until they change color (about 1 minute). 4. Add soy sauce and remaining sherry, stirring to blend in (about 1/2 minute). 5. Add bamboo shoots and water chestnuts stir-fry a few times. Then add stock and salt and stir-fry to heat through. 6. Add sugar and scallion stir-fry 1/2 minute more. Serve at once. VARIATION: * For the bamboo shoots and water chestnuts, substitute any of the following: blanched bean sprouts celery, cut in 1/2-inch sections broccoli or cauliflower (broken into flowerets), parboiled.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
FRIED CHICKEN LIVERS
One of my sons loves fried chicken livers and I found this recipe in a cookbook called Whistle Stop Cafe
Provided by bullwinkle
Categories Chicken Livers
Time 4m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken livers in buttermilk and let stand 10 minutes.
- Drain in a colander.
- Roll chicken livers in flour.
- In a deep fryer heat oil to 350 degrees.
- Fry chicken livers for 3 to 4 minutes, or until brown.
- Drain on paper towel.
Nutrition Facts : Calories 270.1, Fat 6.3, SaturatedFat 2.2, Cholesterol 393.7, Sodium 541.7, Carbohydrate 27, Fiber 0.8, Sugar 3, Protein 24.3
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