CONCUBINE'S CHICKEN 贵妃鸡
Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Provided by Jason Wang
Categories Lunar New Year Dinner Lunch Stir-Fry Wok Chicken Potato Bell Pepper Chile Pepper Ginger Soy Sauce Anise Peanut Free Tree Nut Free Dairy Free
Yield 2 servings
Number Of Ingredients 24
Steps:
- With a sharp cleaver or chef's knife, chop the chicken thighs into 2-inch (5 cm) cubes. You may remove the skin if you wish. Dab off excess liquid with paper towels.
- In a large bowl, add the chicken, 1⁄4 teaspoon of the cooking wine, the cornstarch, and 1⁄4 teaspoon of the white pepper powder. Mix together with your hands.
- In a large pot or wok, heat the vegetable oil over high heat. Dry off the soaked chile and add it to the pan, along with the star anise and Sichuan peppercorns. Fry until fragrant, up to 30 seconds. Strain out from oil and discard.
- Turn the heat down to medium and add the Pixian bean sauce, 2-inch green onion pieces, and ginger. Stir to combine. Turn the heat up to high before adding the chicken, longhorn pepper, bell pepper, and the remaining 1 tablespoon cooking wine. Stir-fry for 2 minutes. Add the soy sauce and 1 cup (240 ml) water. Stir and cook for 10 minutes.
- Add the potatoes. Stir and cook for 5 more minutes. Add the sugar, the remaining 1⁄4 teaspoon white pepper powder, and the garlic. Stir and cook for 2 minutes.
- Meanwhile, pull and cook noodles according to directions and strain, reserving the water. Cook the cabbage or bok choy briefly in the noodle water. Strain out and place on top of the noodles. Toss with chicken mixture and remaining ingredients. Serve immediately.
CHICKEN ROYALE
Treat your dinner guests like kings and queens by serving them these individual stuffed chicken breasts. -Nancy Schubert, Lake Forest, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.
Nutrition Facts : Calories 1018 calories, Fat 64g fat (35g saturated fat), Cholesterol 243mg cholesterol, Sodium 1820mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 53g protein.
ROYAL CONCUBINE CHICKEN
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375 degrees Fahrenheit. Heat deep fryer with oil for deep-frying. Deep-fry the cut-up chicken pieces. Remove and drain on paper towels. Place the chicken in a heat proof casserole dish and add the soy sauce, mixing it in with chopsticks. In a frying pan, heat the lard and then add the bacon, onions, ginger, and garlic in that order, and stir-fry. Place around the chicken in the casserole dish. In a small pot, bring the stock and rice wine to a boil, adding the salt. Pour over the chicken and cook in the oven for 1 hour.
Nutrition Facts : Nutritional Facts Serves
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