Impress The Empress Chicken Recipes

EMPRESS CHICKEN

Steps:

• Cut chicken into 3/4 inch pieces, set aside.
• Pour oil into a COLD wok or skillet; add garlic and ginger. Place over low heat until garlic turns brown, 3-4 minutes. Remove and discard garlic and ginger.
• Increase heat to high. When oil is sizzling, add chicken pieces. Stir-fry until chicken turns white and becomes firm.
• Reduce heat to medium-low.
• Add wine. Simmer until wine evaporates, stirring often.
• Add mushrooms and celery and cook 1 minute.
• Add peas, ham, soy sauce, and broth.
• Stir together until hot throughtout.
• In small bowl combine cornstarch and water. Stir into chicken mixture.
• Cook, stirring, until liquid thicken.
• Serve over vermicelli.
• Now you have a dish fit for a Queen -- oh, I mean -- AN EMPRESS!

EMPRESS CHICKEN

Steps:

• Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
• Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
• Add cornstarch and mix chicken until coated.
• Deep fry in hot oil until golden brown.
• Drain on paper towels.
• Place a small amount of oil in wok and heat to very hot.
• Add onions and peppers and stir fry 30 seconds.
• Stir in sauce mixture (shake again first).
• Cook until thick. If it gets too thick, add some water until desired consistency.
• Add chicken and cook until hot and bubbly.
• Serve over hot rice.

IMPRESS THE EMPRESS CHICKEN

Steps:

• Season the chicken with half of the salt and pepper.
• In large heavy skillet heat olive oil over medium heat.
• Brown chicken well on both sides, remove to a platter and let rest.
• In same pan over same heat add peppers and prosciutto and cook until the the peppers have browned.
• Throw in the garlic and heat about 1 minute.
• Add tomatoes, wine and seasonings, be sure to get the brown bits from the bottom of the pan--that is where the flavor hides.
• Bring just to a boil, returning the chicken to the pan add the stock/broth and then reduce heat to simmer. Cover dish and let chicken cook turning occasionally until cooked through, about 20-30 minutes.
• Serve immediately with your favorite potatoes or rice dish. Thicken the sauce if you wish with a little cornstarch and water.