Almond Chicken

Serving Size : 4 Preparation Time :2:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil -- for frying

Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.

Serving Ideas : Garnish with chopped green onion.

Chicken Manchurian

Serving Size : 6 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless chicken -- 1/2 inch cubes
8 whole garlic -- finely chopped
1 small onion -- finely chopped
1 teaspoon soy sauce
1 teaspoon tomato ketchup
1/4 teaspoon chili powder -- optional
8 each green chile -- finely chopped
4 teaspoons vegetable oil
1/4 cup all-purpose flour
2 tablespoons cornstarch
Salt -- to taste

Method:
Rub salt and marinate chicken for an hour. 
Make a batter of all-purpose and cornflour and soak the chicken pieces into it. Deep fry the chicken pieces and keep aside. 
Heat oil in a pan and add garlic, onion and green chillies and fry till crispy and brown. 
Now add chilli pwd, salt to taste, add deep fried chicken pieces, tomato ketchup and soya sauce. Fry at high flame (may be for 7-8 mins) till the chicken becomes soft and absorbs ketchup and sauce. Add water while stirring if necessary. Delicious chicken manchurian is ready to be served as a snack. 

Chinese Pepper Chicken

Serving Size : 6 Preparation Time :0:35

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 clove garlic -- minced
1 1/2" ginger root slice -- chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts -- cut in 1/2" strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.

Serving Ideas : Serve over rice.

Crispy Skin Lemon Chicken

Serving Size : 8 Preparation Time :0:45

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 whole chicken breast halves -- on the bone
1/3 cup lemon juice
2 tablespoons sugar
1 tablespoon dry sherry
1 teaspoon light soy sauce
corn flour
oil -- deep frying
2 teaspoons corn flour -- extra
1/4 cup chicken stock

Method:
1. Chop each chicken piece into three pieces. Combine lemon juice, sugar, sherry and soy sauce, pour over chicken pieces. Marinate 30 minutes.
2. Drain chicken (reserve marinade). Sprinkle chicken all over with corn flour, shake off exfess cornflour. 
3. Heat oil in wok, add chicken, fry until golden brown and tender; drain on absorbent paper.
4. Remove oil from wok. Pour reserved marinate into clean wok, stir in blended extra cornflour and stock. Stir until mixture boils and thickens, serve over chicken.

Serving Ideas : Boiled rice and chilli and soy sauce for dipping.

General Tso's Chicken

Serving Size : 6 Preparation Time :1:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large egg
1 tablespoon cornstarch
1 pound boneless chicken -- 2-inch piece
Vegetable oil
16 whole hot red chili peppers -- dried
5 stalks scallion -- cut diagonally
3 cloves garlic -- finely minced
1/4 teaspoon ginger -- grated
Sauce
4 teaspoons cornstarch
4 teaspoons sugar
4 teaspoons rice vinegar
6 tablespoons soy sauce
1/4 cup rice wine
1/4 cup chicken broth

Method: 
1. Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly.
2. In wok or deep-fat fryer, heat 2 inches of oil to 350F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. 
3. Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.)
4. In frying pan, heat 1 tbs of oil until hot. Add chili peppers and cook until dark red. Add scallions and stir-fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat. 
5. Reheat deep oil to 400F. Return chicken to oil, in batches, and cook until crisp and golden brown. Drain on paper towels.
6. Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through.

Ginger Chicken Stir-Fry

Serving Size : 4 Preparation Time :0:45

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 tablespoons ginger root -- slivered
1 clove garlic -- minced
1 pound boneless chicken -- cubed
2 large onion -- chopped
1 large red pepper -- diced
1 can baby corn -- drained
1 cup snow pea pods, fresh -- or snap peas
1 cup mushrooms -- sliced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons coriander -- chopped

Method:
In skillet or wok, heat oil over high heat; stir-fry ginger and garlic for 30 seconds or until fragrant. Add chicken; stir-fry for 2 to 4 minutes or until lightly browned. Add onions, sweet pepper and mushrooms to skillet; stir fry for 1 to 3 minutes or until softened. Stir in soy and oyster sauces, tossing to coat. Sprinkle with coriander.

Makes 4 servings.

Per serving:160 calories, 15 g protein, 8 g fat, 6 g carbohydrates.

NOTES : Use mint or green onions instead of coriander.

Glazed Thai Chicken

Serving Size : 4 Preparation Time :0:20

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pieces Chicken thighs -- with bone
1/2 cup Sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon vegetable oil
1 tablespoon coriander leaf -- chopped
2 tablespoons lime juice
2 teaspoons soy sauce -- salt reduced

Method:
1. Place chicken in large pan of simmering water; poach about 8 minutes or unitl almost cooked through; drain.
2. Griddle-fry chicken until browned both sides and cooked through. 
3. Pour combined remaining ingredients over chicken; cook for about 1 minute or unitl chicken is glazed.

Hoisin Chicken Stir Fry

Serving Size : 4 Preparation Time :0:45

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast halves -- about 4
1 egg white
4 teaspoons cornstarch
1 teaspoon soy sauce, low sodium
1/4 teaspoon black pepper -- fresh ground
1/2 green pepper
1/2 red pepper
1 yellow onion
2 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 tablespoons peanut oil
1 garlic clove -- minced
1 teaspoon fresh ginger root -- minced
2 tablespoons Hoisin sauce
2 teaspoons chili sauce
3/4 cup chicken broth
peanuts -- optional

1. Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally.
2. Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil.
3. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white. Add Hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts.

Serving Ideas : Serve with bowls of steamed rice.

NOTES : Delicious, not as hot as traditional Kung Pao chicken.

Szechwan Stir Fried Chicken

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole chicken breasts -- * see note
3 tablespoons peanut oil
2 medium leeks
sliced into thin rings and blanched
1 red bell pepper
seeded and sliced into thin strips
6 small fresh hot chilies
cut into thin rings and blanched
1 teaspoon finely slivered fresh ginger
4 cloves garlic -- sliced very thin
1 tablespoon soy sauce
1/4 cup rich chicken broth
1/4 teaspoon Chinese five-spices
1/2 teaspoon sugar
1/4 teaspoon coarsely ground black pepper
1 teaspoon cornstarch
dissolved in 1 tablespoon cold broth
salt to taste

Heat the oil to very hot in a large wok but do not let it smoke. Begin stir-frying the chicken breasts, a few pieces at a time, just until hot through but not browned. Remove with a slotted spoon and set aside. Stir fry the leeks, pepper, and chilies in the same manner, a few at a time, for no more than a minute. Remove with a slotted spoon and set aside.

Add the next 7 ingredients to the wok and, stirring, cook for about 3 minutes. Return the chicken and vegetables and stir fry for 1 minute. Pour in the cornstarch mixture and stir gently until the resulting sauce is thickened and translucent. Add salt.

Serving Ideas : Serve immediately, accompanied with steamed rice.

NOTES : Bone the chicken breasts and remove the skin. Cut the meat into strips 1/4 inch wide by 2 inches long. Yield: 6 as a main course or 10 as part of a Chinese meal.

Manchurian Fried Rice
Serving Size : 6 Preparation Time :1:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Long-grain rice -- Basmati or Jasmine
1 teaspoon salt
4 cups water
Manchurian Sauce
3/4 teaspoon salt
2 teaspoons sugar
3/4 cup tomato sauce
1/2 whole lemon juice
5 cloves garlic -- finely chopped
1/2 cup chicken stock
1 teaspoon soy sauce
1 tablespoon red chile sauce -- or to taste
Red Chili Sauce
1/4 cup white vinegar
3/4 teaspoon salt
3 teaspoons sugar
2 teaspoons chili powder

1 tablespoon vegetable oil
1/2 pound boneless chicken -- 1" strips
1/2 pound Vegetable strips or diced (carrot, peppers, celery etc (optional)
1 large egg -- lightly beaten
Green onion -- garnish
salt -- to taste
Method:
1. Wash rice until the water turns clear. Cook rice in a vessel with close fitting lid with water and salt. When the rice comes to boil, stir the rice well and cover with the lid and turn the heat to low and cook for about 20 minutes. Remove from the heat and let it stand for about 10 minutes. Open the lid and fluff it with a fork. Cool. Spread it on a baking sheet and refrigerate it for at least two hours to overnight.

2. Manchurian Sauce: Combine all ingredients in a pan and slow cook for about 5 minutes and remove and keep aside.

3. Red Chili Sauce. Mix all ingredients in a pan(vinegar to chilli powder) and heat it for about 5 minutes.

4. Manchurian Fried Rice: In a wok heat the vegetable oil on high heat and stir fry the chicken for five minutes or until cooked. Add the Manchurian Sauce and stir well. Optionally add any vegetables to this mixture. Add the rice and mix it with a fork for about 3 minutes. Make a well in the center and pour the beaten egg and immediately stir like scrambled egg and then fold in the fried rice. Garnish it with the chopped green onions and serve.

Chicken Potstickers with dipping sauce

Serving Size : 24 Preparation Time :1:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- wrappers
2 cups all-purpose flour -- plus extra as needed
1/4 teaspoon salt
3/4 cup boiling water
Filling
2 cups nappa Cabbage -- finely chopped
1/4 cup spinach -- blanched and chopped
1 pound ground chicken -- dark
1/2 teaspoon ginger -- grated
2 tablespoons chives -- or green onion
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper -- ground
1 tablespoon light soy sauce
1 tablespoon chinese rice wine -- or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce
6 tablespoons white vinegar
3 tablespoons light soy sauce
1 tablespoon chili oil
vegetable oil -- for frying
Method:
Traditionally made with pork, Chinese potstickers work equally well with chicken. In a pinch, wonton skins may be used for the homemade wrappers; reduce the cooking time to 3 minutes.
FOR WRAPPERS: In a food processor fitted with the metal blade, combine the 2 cups flour and salt and pulse once to mix. With the motor running, slowly pour in the boiling water. Continue to process until a rough ball forms and the dough pulls away from the sides of the work bowl, 15-20 seconds. Transfer to a lightly floured work surface. Knead until smooth and no longer sticky, about 2 minutes. Cover with a kitchen towel and let rest for 30 minutes. Optionally Buy the wonton skins from Chinese grocery stores. They are equally good and saves time
FOR FILLING: Place the cabbage and spinach in a kitchen towel, wring out the excess liquid and place in a bowl. Add all the remaining filling ingredients and stir until combined. Cover and refrigerate until ready to use.
Uncover the dough and knead briefly. Cut in half. Roll out one half about 1/8 inch thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out rounds. Set the rounds aside, lightly covered with the kitchen towel. Repeat with the remaining dough and all scraps.
FOR SAUCE: Stir together the vinegar and soy sauce. Add chili oil to taste. Set aside.
FOR POTSTICKERS: Put 1 tablespoon of the filling in the middle of a dough round. Fold the round in half and pinch the edges together at one end of the arc. Starting from that point, make 6 pleats or tucks along the curved edge to enclose the filling. As each potsticker is made, place seam-side up on a baking sheet, pressing down gently so it will sit flat. Cover with the kitchen towel and continue forming and placing the potstickers on the baking sheet until all are made.
Heat a 9-inch nonstick frying pan over medium-high heat. When hot, add about 2 teaspoons vegetable oil. Arrange 8-10 potstickers, seam side up and just touching, in a spiral in the pan. Fry until the bottoms are browned, about 1 minute. Add water to come halfway up the sides of the potstickers and bring to a boil. Immediately cover, reduce the heat to low and steam-cook for 8 minutes, adding more water if necessary to keep the pan wet. Uncover, increase the heat to high and cook until the liquid is absorbed and the bottoms are crispy, about 30 seconds longer. Transfer to a serving plate and keep warm; fry the remaining potstickers.
TO SERVE: Divide the dipping sauce among individual saucers. Serve the potstickers hot with the sauce.