Deep Fried Gold Coin Chicken Ii Recipes

GOLDEN CHICKEN II

Steps:

• Combine soy sauce, sherry, sugar, and egg yolk, stir well.
• Cut Chicken into bit size pieces, soak chicken in soy sauce mixture, leave for 1-2 hours (the longer you leave it, the better they taste).
• Stir occasionally.
• Coat chicken LIGHTLY with cornflour (do not over coat the chicken with cornflour!) Then deep fry, making sure that all the chicken isn't in a big clump.
• Cook until golden brown.
• Serve with a sweet and sour sauce from the shopping centre.
• You can;t go wrong.
• It's great for the kids, you will love it too.

DEEP-FRIED GOLD COIN CHICKEN II

Steps:

• 1. Skin and bone chicken breast cut against the grain in slices 1/8-inch thick, then in 1-inch circles. 2. Combine cornstarch, salt and sherry. Add to chicken and toss gently. Let stand 10 minutes, turning occasionally. 3. Slice smoked ham 1/8-inch thick, then in 1-inch circles. Remove mushroom stems. On small skewers alternately thread chicken, ham and mushrooms. 4. Pour oil into a shallow dish and rotate skewers in dish to coat ingredients with oil. 5. Meanwhile preheat oven to 400 degrees. Place skewers on a baking tin and roast, turning once or twice until done (10 to 15 minutes). Remove ingredients from skewers and serve. NOTE: This modernized version is best eaten immediately, but can, if necessary, be reheated in a slow (200-degree) oven. It may also be broiled 8 to 10 minutes or cooked outdoors on a charcoal grill or hibachi. VARIATIONS: * For the smoked ham, substitute roast pork or use 1/8 pound ham, 1/8 pound roast pork. * For the fresh mushrooms, substitute 5 water chestnuts, each cut in 3 slices. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED GOLD COIN CHICKEN I

Steps:

• 1. Skin and bone chicken breast cut against the grain in slices 1/8-inch thick, then in 1-inch circles. (Reserve remainder for soup.) 2. Mince ginger root and scallion stalk then combine with brown sugar, sherry and soy sauce. Add chicken rounds and toss gently. Let stand 20 to 30 minutes, turning occasionally. Drain, discarding marinade. 3· Blend cornstarch and water to a paste. Beat eggs lightly and blend in to make a batter. Dip each piece of chicken in batter then thread on metal skewers. Meanwhile heat oil. 4. With tongs, lower skewers into hot oil and deep-fry chicken until golden. (Rotate skewers during cooking.) Remove skewers, drain chicken on paper toweling, and serve. NOTE: This dish is also called Golden Dollars. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED AND DEEP-FRIED CHICKEN STUFFED WITH GLUTINOUS RICE

Steps:

• 1. Separately soak glutinous rice and dried mushrooms. Blanch lotus seeds. 2. Bone chicken, keeping its skin and natural shape intact (see HOW-TO, _Chicken: To bone). 3. Dice smoked ham, Chinese sausage and soaked mushrooms. Mix well with salt, soaked rice and lotus seeds. 4. Stuff chicken with mixture and sew up securely or skewer. Place bird in a deep heatproof bowl. Heat enough stock to cover chicken and pour over. 5. Steam 2 hours (see HOW-TO, _Steaming). 6. Drain chicken, reserving liquid for stock. Transfer bird to a platter and, with a spatula, gently flatten it, taking care that chicken does not burst. Let cool then dust lightly with cornstarch. 7. Wash and dry original steaming bowl. Return chicken and steam 15 minutes more. Let cool briefly. 8. Heat oil. Gently lower in bird, using a wire basket or large long-handled Chinese strainer. Deep-fry, basting and turning, until golden. Drain on paper toweling, then transfer to a cutting board. 9. With a sharp knife, cut through chicken and stuffing in z-inch slices, then in 2-inch squares. Arrange on a platter garnish with lemon wedges and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.