Hany Pinyin Chicken Recipes

CRISPY CHINESE HONEY CHICKEN (WITHOUT DEEP FRYING)

Steps:

• Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
• Mix all the ingredients for the sauce in a small bowl.
• Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
• Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
• Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
• Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the garlic, ginger, and the white part of the green onion. Stir fry a few seconds to release the aroma.
• Stir the sauce again to thoroughly dissolve the cornstarch.
• Add the chicken back into the pan and pour in the sauce. Stir to mix well.
• Transfer to a plate, garnish with the green part of the green onion, and serve hot over steamed rice. You can add some steamed vegetables on the side to add some color to the dish.

CRISPY HONEY CHICKEN

Steps:

• In a medium bowl marinate the chicken with salt, pepper, soy sauce and a tablespoon of cornstarch. Let it sit for at least 10 minutes.
• Take a wide plate, spread the remaining cornstarch and coat the chicken evenly all over. Repeat the same with the raining chicken pieces and keep it aside.
• In a medium bowl mix the ingredients to create tempura batter; flour, baking powder, water and egg whites until smooth.
• Add the chicken cubes and coat them well in the batter. Deep fry the chicken cubes for 4-5 minutes. Remove the fried chicken from oil and add the next batch.
• Once all the chicken cubes are fried , double fry the chicken again until golden and crispy.
• In a skillet add honey, corn or glucose syrup and soy sauce. Bring to simmer until the sauce turns bubbly (2-3 minutes)
• Add the chicken back to the pan, toss the chicken until coated with honey sauce.
• Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

HAINANESE CHICKEN WITH RICE

Steps:

• Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.
• Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.
• Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.
• Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.

HANY PINYIN CHICKEN

Steps:

• Season the chicken and Brown in a med hot pan and keep warm on the side
• Saute the garlic, onion, celery and the mushrooms.
• Add the Chinese five spice ground coriander.
• Add the chicken stock and fish sauce.
• Add the chicken back to the pan with juices and simmer till cooked though.
• Thicken with a little cornstarch.
• Serve with egg noodles or rice
• Garnish with the chopped cilantro.