Governors Chicken Recipes

Steps:

• Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
• Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
• Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
• Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

Steps:

• Cut the chicken into 3/4-inch cubes. Combine the cubes with the egg white, 2 tablespoons of water and 3 tablespoons of the cornstarch. Mix well.
• Heat the 2 cups oil in a wok or frying pan to 280F (medium to medium high heat), or put 1 piece of chicken in the oil and, when the bubbles rise from it like Champagne bubbles, add the rest of the chicken. Stir the chicken slowly and cook until the pink is no longer visible. Drain in a colander.
• Combine the bell peppers, scallions and ginger in a colander. Rinse in cold water. With a pair of scissors, cut the hot peppers lengthwise and then cut again widthwise, flaking the bits on top of the vegetables in the colander.
• Combine the soy sauce, sherry, garlic, sugar, salt, 2 tablespoons of cold water, and the remaining 1 tablespoon cornstarch. Mix well.
• Heat the 3 teaspoons oil in a wok until smoking. Stir-fry the vegetables for 5 minutes, or until bright in color. Add the chicken cubes and stir-fry for 30 seconds. Add the optional cocktail peanuts and toss 3 times.
• Restir the sauce and add it to the chicken and vegetables. Toss 5 times quickly and serve.

Steps:

• Melt butter in a skillet over medium-high heat. Add onions and serrano and cook until onions are soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened, about 3 minutes. Add shrimp and lime juice. Cook until shrimp turns pink, 2 to 3 minutes. Season with more salt and pepper. Remove from heat.
• Divide shrimp mixture into 8 equal portions. Set aside.
• Melt 1/2 teaspoon bacon drippings in a cast iron skillet over medium-low heat. Place 1 tortilla on bacon drippings. Add 1 1/2 tablespoons cheese and 1 portion shrimp mixture to one side of the tortilla. Fold over and cook until tortilla is semi-crisp and cheese has started to melt, 3 to 4 minutes. Flip taco onto other side and cook to desired crispiness, 2 to 3 minutes more. Repeat with remaining tortillas.

Steps:

• Mix hot sauce, garlic, sesame oil and salt and grind into a paste with a mortar and pestle. Let this mixture stand at room temperature for 2 hours. Combine this paste, sherry, soy and corn starch. Mix well. The consistency should be about like very heavy cream. Add the chicken and stir to coat. Let marinate overnight. Add peanut oil to deep fryer. Heat until about 350 degrees, then add pieces of chicken, four or five at a time, and deep-fry until brown. Drain and transfer to a warm platter. Repeat until all the chicken is cooked. In a wok or saute pan, stir-fry the carrots and onion in a little peanut oil until the onion begins to become transparent. Add the mushrooms and stirfry for 2 minutes. Add the Napa, peapods and chicken stock. Reduce heat and cover. Cook 1 minute and remove from heat. Let steam 3 minutes. Add oyster sauce and chicken. Stir to mix and serve immediately. *This sauce is a specialty of J.J.Pepper, the creators of this recipe. If unavailable, you can substitute chili paste, available at most Asian markets (chili paste is also known as Hot Sauce).

Steps:

• Mix hot sauce, garlic, sesame oil and salt and grind into a paste with a mortar and pestle. Let this mixture stand at room temperature for 2 hours. Combine this paste, sherry, soy and corn starch. Mix well. The consistency should be about like very heavy cream. Add the chicken and stir to coat. Let marinate overnight. Add peanut oil to deep fryer. Heat until about 350 degrees, then add pieces of chicken, four or five at a time, and deep-fry until brown. Drain and transfer to a warm platter. Repeat until all the chicken is cooked. In a wok or saute pan, stir-fry the carrots and onion in a little peanut oil until the onion begins to become transparent. Add the mushrooms and stirfry for 2 minutes. Add the Napa, peapods and chicken stock. Reduce heat and cover. Cook 1 minute and remove from heat. Let steam 3 minutes. Add oyster sauce and chicken. Stir to mix and serve immediately. *This sauce is a specialty of J.J.Pepper, the creators of this recipe. If unavailable, you can substitute chili paste, available at most Asian markets (chili paste is also known as Hot Sauce).

Steps:

• Preheat oven to 350 degrees.
• Grease 9-inch square baking dish.
• Cook grits according to package directions; remove from heat.
• Add cheese and butter and stir until melted.
• Blend in eggs and seasonings; transfer to prepared dish.
• Bake until set, 25 to 30 minutes.