Cubed Chicken In Lettuce Leaves Yang Chow Chicken Soong Recipes

Steps:

• Combine chicken,egg white,1 tablespoon cornstarch and salt in medium bowl and stir to blend well.
• Cover with plastic and refrigerate at least 30 minutes.
• Combine chilies, water chestnuts,celery,carrot and ginger in another bowl.
• Combine green onion and garlic in separate bowl.
• Mix wine, soy sauce, chili paste and sugar in another bowl.
• Blend remaining 1 tablespoon cornstarch and water in small bowl, mixing until smooth.
• Pour peanut oil into wok;place over high heat.
• When oil begins to smoke, add chicken in batches and cook, stirring constantly to separate cubes, about 1 1/2 minutes.
• Remove chicken with slotted spoon, drain well on paper towels and set aside.
• Pour off all but 2 tablespoons peanut oil from wok and return to high heat.
• Add water chestnut mixture and cook, stirring constantly about 30 seconds.
• Add green onions and garlic and cook, stirring constantly, 10 seconds.
• Return chicken to wok and cook, stirring constantly, 30 seconds.
• Add wine mixture and sesame oil; restir dissolved cornstarch.
• Add to wok and cook, stirring constantly, 30 seconds.
• Transfer to heated platter.
• Spoon chicken mixture into lettuce leaves and fold over to enclose; serve hot.

Steps:

• Heat a large wok or nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add shallots and sauté 2 minutes. Add bell pepper and sauté 1 minute. Add garlic and sauté 30 seconds. Remove shallot mixture from pan and set aside.
• Add remaining 2 teaspoons oil to wok or pan; swirl to coat. Add chicken and cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to wok or pan over medium heat. Add chiles and cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice.
• If using the lettuce leaves, place about 1/3 cup of the mixture in each lettuce wrap. Serve with lime wedges.

Steps:

• In a large bowl, combine the ground chicken and minced green onions. Add the kosher salt and pepper, and mix together well. Form into a large patty. Mix together the rice wine vinegar, wine, soy sauce, and hoisin sauce in a bowl or measuring cup and set aside.
• Heat a wok over high heat, or an electric wok to 400 degrees. Add the oil and when smoking, carefully set the ground chicken patty in the wok. Brown on one side, then carefully break up and add the garlic, ginger, and red pepper flakes. Continue to stir until the chicken is thoroughly browned, about 5 minutes. Add the rice wine vinegar mixture and cook, stiring, until the liquid has just about evaporated, about 5 minutes. Remove from the heat. Taste and adjust the seasonings. Stir in the cilantro or if desired, mint.
• Cut away the base of the lettuce and remove the outer leaves. Use the smaller inner leaves for cups. Place 2 or 3 cups on each plate, or line a platter, top with salad and serve.

Steps:

• In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
• Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
• Season to taste with salt and pepper and serve.

Steps:

• In a bowl combine chicken, egg white, 1 tablespoon cornstarch and salt together. Cover and refrigerate for 30 minutes.
• In another bowl combine next 5 ingredients (chilies - ginger).
• In a small bowl or cup combine green onions and garlic.
• In a fourth bowl or cup combine sherry, soy sauce, chili paste and sugar.
• Blend remaining cornstarch (1 tablespoon) and water in a small cup.
• Over high heat, heat oil in a wok or large skillet. When oil starts to smoke add chicken in batches and cook, stirring for 1 1/2 - 3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• Pour off all but 2 tablespoons of the oil and return wok to high heat. Add water chestnut mixture to wok and cook, stirring constantly for 30 seconds. Stir in green onion mixture and cook stirring for 10 seconds.
• Return chicken to wok and cook stirring constantly 30 seconds.
• Add sherry mixture and sesame oil.
• Restir dissolved cornstarch before adding to wok. Cooking stirring constantly, 30 seconds.
• Transfer mixture to a heated bowl.
• Spoon mixture into lettuce leaves, and fold over to enclose mixture.
• Serve hot.