SUZHOU BRAISED CHICKEN
This is a Suzhou style recipe which was found in my grandmother's recipe box. I love the flavors and I hope you will also. This is great served with sticky rice or sesame noodles.
Provided by Member 610488
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel the sweet potato and roll-cut diagonally into 1 1/2 inch slices.
- Heat the oil in a wok or deep frypan to 375F or until a piece of scallion green or ginger sizzles noisily and browns quickly when tossed into the oil. Add the chicken and deep-fry for 2 min til golden brown. Remove the chicken to a sauce pan and add the rice wine and salt. Simmer over medium heat for 20 minutes. Add the soy sauce, sugar, sweet potato and stock and continue simmering, until the chicken is tender.
- If too much liquid is left in the saucepan, reduce by boiling rapidly. Stir the dissolved cornstarch and add to the saucepan. Cook, stirring, until the sauce thickens. Sprinkle with the sesame oil, and serve.
Nutrition Facts : Calories 326.8, Fat 29.9, SaturatedFat 4.5, Cholesterol 19.4, Sodium 757, Carbohydrate 8.3, Fiber 0.7, Sugar 3.3, Protein 6.9
30-MINUTE BRAISED CHICKEN
A quick and delicious variation of the classic Spanish dish of roast chicken with apples and prunes
Provided by John Torode
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Place a heavy pan over a high heat and drop in the onion with the oil. Stir well and cook for 2 mins, then add garlic.
- Add the chicken and cook for a few mins, turning each piece until they all have a little colour. Add the chopped apples and the prunes, stir well, pour in the wine and bring to the boil.
- Simmer covered for 20 mins until the chicken is tender. Sprinkle with parsley and serve with some mashed potato.
Nutrition Facts : Calories 310 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
SZECHUAN BRAISED CHICKEN
Make and share this Szechuan Braised Chicken recipe from Food.com.
Provided by JoyfulCook
Categories One Dish Meal
Time 46m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
- Blanche asparagus and broccoli for 2 minutes then add to the other vegetables with the garlic and ginger.
- Toast Szechwan peppercorns in a small dry pan until fragrant, crush and add to the chicken with the five spice powder and enough oil to just coat. Marinade for half an hour,.
- In a cup place the stock, Soya sauce, sesame oil, vinegar and sherry, mixing the corn flour with enough water to mix when adding to the sauce.
- Heat wok and add half of the oil. Stir fry the vegetables and place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
- Toss the vegetables in and quickly stir.
- Serve separately with noodles of your choice.
Nutrition Facts : Calories 344.4, Fat 20.6, SaturatedFat 5.2, Cholesterol 98, Sodium 488.9, Carbohydrate 3.8, Fiber 0.3, Sugar 1, Protein 33.5
BRAISED CHICKEN WITH GOCHUJANG
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan. You can now find gochujang in supermarkets or online; you won't use the entire jar for this dish so exploit it for other occasions. It keeps indefinitely in the refrigerator. The chicken will welcome a pillow of steamed rice alongside.
Provided by Florence Fabricant
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat chicken pieces dry. Heat a heavy 3 1/2-quart sauté pan or casserole. If your pan is seasoned cast-iron or nonstick you will not need the oil. Otherwise add oil to pan and sear chicken on high heat until golden brown. Transfer chicken from pan to a platter. There should be enough fat from the chicken in the pan to continue the recipe, otherwise add a little oil.
- Add shallots, ginger, garlic and chiles to pan and sauté on low until the shallots are barely starting to color. Stir in cumin. Add mushrooms and a sprinkling of salt and cook until mushrooms have softened. Stir gochujang into the sake and pour into the pan. Stir. Add vinegar. Add more salt if needed.
- Place chicken in pan, skin side up, basting each piece with sauce as you add it. Cover pan and cook on very low 30 minutes. Serve directly from pan or transfer to a serving platter. Toss cilantro on top before serving.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 42 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1340 milligrams, Sugar 7 grams, TransFat 0 grams
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