Noble House Generals Chicken Recipes

GENERAL'S CHICKEN

Steps:

• For the fried chicken: Score skin side of breast and thigh with a sharp knife to promote even cooking while keeping the meat moist and tender.
• Whisk together eggs and hot sauce in a bowl. Add flour to a separate bowl. Add chicken pieces first to egg mixture, then transfer to flour, coating every nook and cranny.
• Remove any excess flour from chicken and transfer to a sheet tray.
• Heat oil in a deep-fryer to 300 degrees F. Add chicken thigh and breast and let cook 3 minutes, then add the wing and drumstick. Let cook until an instant-read thermometer inserted in the thickest part of each piece (not touching bone) registers 160 degrees F, about 9 minutes more. Let cool. (See Cook's Note.)
• For General's sauce: Heat soy oil in a wok (or medium saucepot) and add ginger. Cook until water from ginger is evaporated, then add garlic and cook until aromatic. Add sugar little by little, stirring continuously, and cook over medium heat until a caramel color is reached, about 20 minutes. Add Shaoxing wine and allow the alcohol to evaporate. Add vinegar and arbol chile. Turn down heat and let simmer while making slurry.
• For the slurry: Add soy sauce and mushroom seasoning to a small bowl and very slowly whisk in cornstarch. If the mixture seems too thick, add a bit of white vinegar to dilute.
• Slowly, whisk slurry mixture into wok, and cook until slurry has thickened the sauce like a proper maple syrup and the cornstarch chalkiness has left completely.
• Bring the oil in the deep-fryer back to 350 degrees F. Fry all chicken pieces together again until skin is golden brown, crispy, and delicious.
• Remove chicken from fryer and dip in sauce (making sure every little piece is smothered in saucy goodness).
• With metal tongs, place the saucy chicken on a really cute plate or your most cherished hardcover novel.
• For garnish: Garnish with chile oil, chile flakes, peanuts, orange segments and a gentle adornment of cilantro to create the most gorgeous display of a half a chicken you've ever seen (and tasted).

NOBLE HOUSE GOVERNOR'S CHICKEN

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.

NOBLE HOUSE SALT-BAKED CHICKEN

Steps:

• Combine boiling water and tangerine peel in a bowl. Cover and let stand 30 minutes. Drain, reserving liquid and peel.
• Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
• Rub 1 tablespoon salt under skin and let stand 5 minutes. Rinse chicken under cold water and pat dry with paper towels.
• Place chicken on the rack of a roasting pan and let stand 1 hour at room temperature, covered with saran wrap.
• Preheat oven to 425°F.
• Remove saran wrap and transfer chicken to a work surface. Combine remaining salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.
• Place chicken, breast side up, on the rack of a roasting pan which has been coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan and place rack in same pan. Bake at 425F for 1 hour or until a meat thermometer registers 165F and skin has turned a dark golden brown color. Let stand 15 minutes.
• You may discard skin or not. Slice and serve. Garlic chives make a wonderful garnish.

NOBLE HOUSE THREE TASTES CHICKEN

Steps:

• Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken and stir well to coat. Set aside.
• Combine broth, remaining cornstarch, brown sugar, remaining soy sauce, ketchup, vinegar, chile paste, and sesame oil with a whisk.
• Heat 1/2 teaspoon vegetable oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan and saute 4 minutes or until crisp-tender. Transfer to a bowl.
• Heat remaining oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Cook an additional 3 minutes or until chicken is done, stirring occationally.
• Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil and cook 1 minute or until thickened, stirring constantly.

NOBLE HOUSE HAPPY FAMILY

Steps:

• Heat the oil in a large frying pan over medium heat. Put the sliced onion in the frying pan, and cook for a few minutes.
• Add the chicken strips, and cook for 1 minute. Add the pork strips, and cook for 1 minute. Add the beef strips, and cook for 1 minute. Add the lobster pieces, shrimp and scallops, mix well and cook for 2 minutes.
• Add the broccoli pieces and baby corn; cook for 1 minute. Add the red and green pepper. Increase the heat to medium-high; cook and stir for about 10 minutes.
• Sprinkle in the sugar and salt. Dissolve the cornstarch in water, and pour into the frying pan along with the soy sauce and shaoxing wine. Cook and stir until the sauce thickens.

NOBLE HOUSE CHINESE CHICKEN SALAD

Steps:

• In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil and ginger. Taste and adjust seasoning and flavoring as desired. This makes a generous one-half cup of dressing.
• In a large bowl, toss together the lettuce, noodles, chicken, peanuts, ginger, sesame seeds, green onions and cilantro leaves.
• Add half the dressing, tossing to lightly coat. Taste, and toss in additional dressing as desired. Serve immediately.
• NOTE: To make crispy rice noodles, fry the noodles in oil heated to 350 degrees F until they're crisp, 1 to 2 minutes; drain on paper towels.

NOBLE HOUSE SESAME CHICKEN

Steps:

• Toast the sesame seeds and keep to a side.
• Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
• Mix all the sauce ingredients together and pour them into a small pot. Boil the items, stirring constantly with an wooden spoon. Turn down the heat to LOW to keep the temperature just warm while you deep-fry the chicken.
• Toss in the marinated chicken pieces, a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat the process with the rest of the chicken bits.
• Just before you finish deep-frying, boil the sauce again. Place the fried chicken bits into the sauce and quickly stir. Plate the pieces while draining off the sauce and sprinkle the sesame seeds over the chicken. Serve with cooked rice.