Chinese Cooking Recipes - Chinese Style Chicken With Vegetables
By Zane Minninger
Chinese Cooking Recipes |
Chinese cooking recipes can be hard to find and this is a recipe that
hasn't been publish on-line to my knowledge. It is very simple and requires
only a little preparation time.
Ingredients
- 1 pound of uncooked, boneless and skinless
chicken breast
- 1 can of sliced water chestnuts
- 1 can of bamboo shoots
- 1 can of baby corn (cut in half)
- 1 cup broccoli florets
- 1/2 cup bean sprouts
- 2 dried red chili peppers (optional for spiciness)
- 1 can of sliced water chestnuts
- 1 can of bamboo shoots
- 1 can of baby corn (cut in half)
- 1 cup broccoli florets
- 1/2 cup bean sprouts
- 2 dried red chili peppers (optional for spiciness)
Chicken Marinade
(30 minutes to 8 hours before)
- 2 tablespoons of soy sauce
- 1 tablespoon of teriyaki sauce
- 2 tablespoons of corn starch
- 2 tablespoons of soy sauce
- 1 tablespoon of teriyaki sauce
- 2 tablespoons of corn starch
Chinese sauce
(can be made just before you start cooking)
- 2 tablespoons of teriyaki sauce
- 2 tablespoons of soy sauce
- 2 teaspoons of brown sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of water
- 1 tablespoon of corn starch
- 2 tablespoons of teriyaki sauce
- 2 tablespoons of soy sauce
- 2 teaspoons of brown sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of water
- 1 tablespoon of corn starch
Preparation
Cut the chicken into 3/4 inch cubes and place
in a zip-top bag with the chicken marinade for at least 30 minutes.
Place 2 tablespoons of sesame oil into a
skillet over medium-high heat. Empty the seeds from the red chili peppers and
break them up into the oil (leave them whole if you want to keep them in the
meal).
Let the oil warm up until it starts to shimmer
and moves easily around the pan. After 1 minute remove the bits of chili
peppers. Remove the chicken from the marinade and place in the oiled pan. Stir
this constantly to ensure the chicken does not stick to the pan.
Once the chicken
and marinade has thickened, add the bamboo shoots and broccoli into the pan.
Increase the heat to high and stir every minute or so for 3 to 4 minutes.
After 3 or 4 minutes, put in the water
chestnuts and baby corn. Keep stirring every minute or two until everything
looks cooked through, another 4 or 5 minutes.
Add the bean sprouts and pour the Chinese
sauce over the food and start mixing it with the other ingredients. Take the
pan off the heat once everything is coated well.
Serve with rice and this becomes one more
recipe in your collection of Chinese cooking recipes.
This serves 4 people and could be stretched
with more rice to serve 6.
History
This is one of the Chinese cooking
recipes I've known since I was a kid. It was one of the few Chinese cooking
recipes in a school funded cookbook and I have never seen anything like it
anywhere. I have cooked it through high-school, college and even now for my
family. Everyone loves it and says it's one of the best Chinese cooking recipes
I have.
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