Shanghai Chicken Recipes

SHANGHAI CHICKEN

Shanghai Chicken image

We love this recipe, and have for many years. I've been making it since not long after we were married, and I still get requests. It's easy and quick. To make it healthier for us, I no longer sprinkle the chow mein noodles on top, but the kids sure loved them! The recipe card says this is from Woman's Day magazine. It would have sometime back in the 80's.

Provided by Chef PotPie

Categories Asian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 whole boneless skinless chicken breasts
2 tablespoons oil (I use cooking spray)
2 cups celery, sliced diagonally
2 cups fresh bean sprouts
1 (5 ounce) can sliced water chestnuts
1 -10 3/4 ounce cream of mushroom soup
2 tablespoons soy sauce (low sodium is fine)
1 cup sliced green onion
1 (2 ounce) jar sliced pimientos
3 cups hot cooked rice
1 (3 ounce) can chow mein noodles

Steps:

Cut chicken into small cubes and saute in oil until firm.
Stir in celery and saute until crisp-tender, about 2 minutes.
Stir in next 6 ingredients, bean sprouts through green onions.
Bring to boil, reduce heat and simmer 2 minutes.
Serve over rice and top with chow mein noodles.

SHANGHAI-STYLE CHICKEN

Shanghai-style chicken image

inspired by chinese speciality hong shao rou

Provided by angiechili

Time 25m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat the oil in a large wok or frying pan set over a high heat. Once smoking hot, add the chicken and stir-fry for 2-3 minutes, until browned in places. Add the ginger, the white part of the salad onions (reserve the green tops, to serve). five spice powder, garlic and 1/2 the chilli; fry for 3-4 minutes, until fragrant.
Splash in the rice wine ( or sherry), soy sugar and 2 tbsp water. Boil rapidily for 6-8 minutes, stirring often, until everything is coated in a sticky glaze. Scatter over the reserved salad onion tops and chilli. Serve with steamed white rice and pak choi, if liked.

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