ork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and
lavors.
Prepare dough for Chinese Steamed Buns.
Shape dough into
Chop chicken into 1 1/2 to 2 inch pieces.
In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
Stir mushrooms and larp chong into chicken.
Put mixture into a 9 inch glass pie plate.
Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
Serve with steamed white rice.
Mix chicken, buttermilik and 3 packets of NOH Chinese Roast Chicken seasoning.
Mix well and allow to marinate overnight if possible.
When ready to cook, heat oil.
Scramble 4 eggs in a bow and add 1/2 cup of milk. Set aside.
Sift flour with 4 tablespoons of NOH Chinese roast chicken seasoning.
Dredge chicken pieces in flour, then egg, then flour again.
Allow dredged pieces to sit for 15 minutes before frying.
Fry chicken pieces for about 15-20 or until juices run clear.
ll remaining ingredients (except the chicken & water) and stir well to
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Prepare chicken for roasting.
Rub inside and outside with salt and pepper.
Rub outside with melted butter.
Place in steamer. Steam until tender.
If desired, steamed chicken may be brushed with melted butter and browned in oven.
Combine ground chicken, onions, water chestnuts, ginger, garlic,
ake this recipe for three people use three small chicken breasts and
Cut chicken breast into 1/2-inch
he buns.
The Chinese-style roast pork (Chinese: char siu; Japanese
o cool.
Add ground chicken, water chestnuts, hoisin sauce and
ore oil.
Add the chicken and leave on the heat
Marinate chicken in Shaoxing wine, light soy sauce, oyster sauce and pepper for 10 mins.
Add in the remaining ingredients and mix well.
Steam on high heat for 10 minutes until chicken is cooked.
Preheat the oven to 425\u00b0F.
Cut wings into three pieces at joints; discard tips. Combine oil, sauces and five-spice in large bowl. Add chicken; toss chicken to coat all over. Cover; refrigerate 3 hours or overnight.
Place chicken, in single layer, on oiled wire rack set inside large shallow baking dish. Brush remaining marinade over chicken.
Roast chicken about 30 mins or until chicken is well browned and cooked through.
ll marinade ingredients together, except chicken, to a food processor and
Cut the chicken into quarters and rub each
arge bowl, coat the diced chicken evenly and powder it with
hives. Place your pork and chicken into a bowl and add