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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for the ‘Poultry’ Category

20

May

2012

Asian Style Baked Chicken: 100th Recipe!

Melisa, my lovely daughter, presented me with this website as a birthday gift in 2008. This recipe will mark #100 for this online cookbook. It has been a pleasure to share my recipes with family, friends and people from literally all over the world. It’s the time for me to take a break from my test kitchen. Summer has arrived and I am going to return to my second favorite art form of painting. Thank you for allowing my recipes into your kitchens and your kind comments over the years. Happy Cooking! – Lucy

***

It’s a simple and easy recipe for an everyday family meal. Marinate the chicken pieces a few hours ahead of time, then bake and serve with vegetables, rice, potatoes or salad and bread.

asianbakedchicken

1 whole chicken (4 to 5 pounds)
Canola oil or Pam cooking spray

Marinade:
2 scallions, including green top
¼ cup soy sauce (Kikkoman brand)
¼ cup teriyaki sauce
2 tablespoons rice wine or cooking sherry
1 tablespoon sugar
2 teaspoons Sriracha hot chili sauce (sold in the Asian section of your local supermarket)

Preparation:
Use a heavy, sharp knife to remove the legs, thighs and wings. Cut the whole chicken breast in half lengthwise. Cut each half breast crosswise in half again for a total of 4 pieces. Cut the back side of the chicken into 3 chunks. Do not remove the skin and bones but be sure to trim any excess fat from the chicken. Rinse the chicken pieces with cold water and pat dry with paper towels.

Wash and trim the green onions and finely chop. In a large bowl, mix the marinade ingredients together. Add the chicken pieces into the marinade and coat well. Cover and refrigerate for 4 hours or longer. Turn pieces once or twice while marinating.

To Cook:
Preheat oven to 375 degrees. For easy cleanup, line a large flat pan with tin foil. Spray cooking spray on top of tin foil to prevent chicken from sticking. Place chicken pieces, skin side up, evenly on the baking sheet and pour the remaining marinade sauce over the chicken. Bake for 30 minutes, turn pieces over, and bake for another 20 minutes. Turn chicken pieces over one more time and bake for 10 more minutes until the chicken skin side is browned. Serve hot or warm.

Makes 4 servings
Preparation time: 20 minutes
Marinating time: 4 hours or longer
Cooking time: 1 hour


13

Apr

2011

Hot And Spicy Chicken

General Tso’s Chicken is a very popular deep fried sweet, sour and spicy dish found in many Chinese restaurants. But the idea of deep frying at home is not only extra work and extra mess but who wants the extra calories? We choose to pan-fry the chicken with very little oil. And if you love spicy like our family does, in addition to using dried crushed red chili peppers, buy a bottle of Sriracha hot chili sauce from the Asian section of your supermarket. Just add a teaspoon of Sriracha into the sauce to really kick it up a notch!

hot-and-spicy-chicken1

1 pound boneless and skinless chicken breasts
3 tablespoons flour
½ teaspoon salt
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
2 cloves garlic
3 tablespoons white vinegar
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons ketchup
1 tablespoon sugar
1 tablespoon pure honey
1 teaspoon dried crushed red chili pepper
1 teaspoon Sriracha hot chili sauce

Preparation:
Cut chicken breasts into 1-inch cubes. On a large plate, mix 3 tablespoons flour with ½ teaspoon of salt together. Add chicken cubes a few pieces at the time onto the plate. Roll and coat chicken well with the flour and salt mixture. Set aside. Crush, peel and finely chop the garlic. In a small bowl, mix the sauce ingredients together thoroughly and set aside.

To Cook:
Heat oil in a large non-stick frying pan over medium-high heat. When the oil is hot, add the floured chicken cubes to pan. Use a pair of chopsticks or fork to separate the chicken pieces so they do not stick together. Pan-fry the chicken pieces for about 3 minutes until golden brown. Turn the chicken pieces over and fry the other side for another 3 minutes. When all the chicken cubes are browned and fully cooked, stir the sauce mixture and pour over chicken. Mix together well and stir fry for a few seconds. Serve hot on a bed of green leaves lettuces.

Makes 4 servings
Preparation time: 10 to 15 minutes
Cooking time: 8 minutes

Note: If you are still wanting that traditional General Tso’s Chicken after all, we recommend following the batter and deep-frying steps found in our Sweet and Sour Chicken recipe.  Once the chicken cubes are deep fried, add to wok and stir fry with the hot sauce recipe above. Enjoy!


9

Mar

2011

Pan Fried Chicken Thighs

I am always looking for simple dishes to serve my family. In part because I am too tired to have to deal with the clean up that typically comes with a complex recipe. This is another easy chicken family dinner recipe which never goes out of style. Serve with your typical American side dishes such as rice, potatoes, vegetables and a mixed green salad.

pan-fried-chicken-thighs

6 pieces chicken thighs (about 2 pounds)
1 medium size yellow onion (about 8 oz.)
3 tablespoons flour
1/2 teaspoon salt
1 tablespoon canola oil or vegetable oil
3 tablespoons rice wine or cooking sherry
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon brown sugar

Preparation:
Rinse the chicken thighs with cold water and pat dry with paper towels. Trim extra fat from each chicken thigh. Do not remove the skin and bones. Mix the flour and salt together on a large plate. Coat each chicken thigh lightly with flour and salt mixture, set aside. Peel and trim the onion. Cut the onion in half lengthwise then quarter. Cut crosswise into ¼ inch thin pieces.

To Cook:
Heat oil in a large non-stick frying pan over medium-high heat. When the oil is hot, add the chicken thighs to the pan skin side down. Brown the chicken thighs for about 6 to 7 minutes until the skin is golden brown. Turn the chicken thighs over and brown the other side for 3 to 4 minutes. Add the sliced onions and mix with the chicken thighs. Lower the heat to medium. Evenly sprinkle the rice wine, soy sauce and brown sugar on the chicken pieces. Cover the frying pan with a lid and cook for 4 minutes. Turn the chicken thighs skin side down again and cook for another 4 minutes with the cover on. Turn off the heat. The chicken thighs will be nicely browned and the onions, tender and slightly caramelized. Serve hot.

Makes 4 or more servings
Preparation time: 10 minutes
Cooking time: 18 to 20 minutes


23

Jan

2011

Stir-Fry Curried Chicken

Chinese curry has a taste of its own. It’s not creamy like you find in Indian and Thai recipes. For this quick stir-fry dish, you may use any kind of curry powder. Depending on the type of curry powder you buy, it can even become hot and spicy. However, most of the big brand yellow curry powders here in the states are mild with delicious flavor.

stir-fry-curried-chicken

1 pound boneless and skinless chicken breasts (about 2 breasts halves)
1 medium size carrot
½ green bell pepper (3 oz.)
½ small yellow onion (3 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon curry powder
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 teaspoon sugar

Preparation:
Slice the chicken breasts lengthwise in half then cut crosswise into ¼ inch thin pieces. In a bowl, combine the chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Peel the carrot and slice crosswise into ¼ inch thin pieces. Cut the green bell pepper into 1 inch squares. Cut the onion into 1 inch chunks.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large fry pan over medium-high heat. When the oil is hot, brown 1 tablespoon of curry powder for just a few seconds. Add marinaded chicken, cook and stir to separate the chicken pieces for about 2 minutes. Add carrots, bell peppers and onions. Stir-fry until the chicken is almost cooked through and the vegetables are tender but still crisp for approximately 2 to 3 minutes. Add 1 teaspoon sesame oil, ½ teaspoon salt and ½ teaspoon sugar. Cook and stir for another minute. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 7 minutes


29

Aug

2010

Turkey Meatloaf: Chinese Style

We all love meatloaf! Simply use lean ground turkey to create a much healthier version of heavy, traditional beef meatloaf. This is an easy and delicious dish ideal for an everyday family meal. If you have a large family or wish to create sandwiches from the leftovers, you can just double the recipe. Use a 9×12 baking pan. Make a large 11 inch long loaf and bake uncovered for 50 minutes.

Chinese Turkey Meatloaf

1 package lean ground turkey (1-1/4 pounds)
1 scallion, including green top
1 large egg
½ cup plan bread crumbs
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons tomato ketchup
1-1/2 tablespoons hoisin sauce*
1 teaspoon pure sesame oil
Pam or Canola oil cooking spray

Preparation:
Wash and trim the green onion, finely chop. In a large bowl, combine the ground turkey with onions, egg, bread crumbs, soy sauce, ketchup, hoisin sauce and sesame oil. Mix all ingredients together thoroughly and set aside.

Turkey Meatloaf

To Bake:
Preheat oven to 350 degrees. Spray baking pan with cooking spray. Use hands to form the ground turkey mixture into a 2 1/2″ high x 4 1/2″ wide x 6″ long loaf and place onto the baking pan. (Note: The ground turkey meat texture is much finer then beef. You may need a large spoon to spoon the mixture into the pan. Use hands to gently form into a long loaf). Bake uncovered in the center of the oven rack at 350 degrees for 40 minutes or until an inserted fork comes out clean. Let cool for at least 10 minutes before placing the meatloaf onto a serving platter to slice. Serve warm.

Makes 4 to 6 servings
Preparation time: 10 minutes
Baking time: 40 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of
most supermarkets. After opening, it can stored for several months in the refrigerato
r.


26

Nov

2009

Stir-Fry Chicken and Mushrooms

We all love chicken and mushrooms. This dish however is particulary tender and tasty! We enjoyed it over a recent family gathering and couldn’t get enough of it.

1 pound boneless and skinless chicken breasts (about 2 half breasts)
½ pound medium size fresh white mushrooms (about 14 to 15 pieces)
2 cloves garlic
1-½ tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sesame oil

Marinade:
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 teaspoon sugar

Preparation:
Slice the 2 half chicken breasts lengthwise in half then crosswise cut into ¼ inch thin pieces. In a bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash the mushrooms and trim the stems (not necessary to remove the stems). Slice the mushrooms into ¼ inch thin pieces. Crush, peel and finely chop the garlic.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large fry pan over medium-high heat. When the oil is hot, add the marinated chicken into wok. Cook and stir for approximately 3 minutes until the chicken almost cooked through. Transfer chicken to a bowl. Add ½ tablespoon oil into wok. Brown the garlic for a few seconds. Add sliced mushrooms, salt and pepper to wok. Cook and stir the mushrooms for about 1 to 2 minutes until the mushrooms are soft. Add the cooked chicken back into the wok. Mix well with mushrooms. Add sesame oil, stir-fry for a few seconds longer. Serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes


30

Jul

2009

Chicken With Broccoli

What can I say…an American favorite!


1 pound boneless and skinless chicken breasts (about 2 half breasts)
½ pound fresh broccoli
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
¼ cup chicken broth
½ teaspoon salt
½ teaspoon sugar

Marinade:
2 cloves garlic
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon pure sesame oil

Preparation:
Slice the 2 half chicken breasts lengthwise in half then crosswise cut into ¼ inch thin pieces. Crush, peel and finely chop the garlic. In a bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash and cut broccoli into small florets. Peel tough outer membrane of the broccoli stems and slice into ¼ inch thin bite-size pieces.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the marinated chicken into wok. Cook and stir for approximately 3 minutes until the chicken is almost cooked through. Transfer chicken to a bowl.

Add broccoli and ¼ cup of chicken broth into wok. Stir-fry until the broccoli is cooked but still crunchy for approximately 2 minutes. Add cooked chicken into wok, mix well with broccoli. Add ½ teaspoon salt and ½ teaspoon sugar to wok. Stir-fry for another minute longer. Serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes


11

May

2009

Oven Broiled Chicken Breasts

You can never have enough Chicken recipes! Chicken makes for an easy, everyday meal. As an alternative to the oven, try grilling the marinated chicken breasts.


4 pieces boneless and skinless half chicken breasts (about 2 pounds)

Marinade:
2 or 3 cloves garlic
2 teaspoons finely grated fresh ginger root
2 tablespoons hoisin sauce*
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice or cooking sherry wine

Preparation:
Crush, peel and finely chop the garlic. Peel and finely grate the ginger root. In a medium size bowl, mix the marinade ingredients together. Add chicken breasts to the bowl and coat each piece with the sauce. Cover and refrigerate for 2 hours or longer.

To Cook:
Preheat oven to broil. Line a large flat pan with tinfoil (for easy cleanup). Arrange marinated chicken breasts in pan and pour remaining sauce over the chicken breasts. Place the pan in the oven on the top rack. There should be approximately 4 inches of space between the heat and the rack. Leave the oven door ajar, about 3 inches. Broil the chicken breasts for 8 minutes on one side then turn the chicken breasts over. Broil for another 7 to 8 minutes. The chicken breasts should be light brown on the outside, tender and juicy inside.

Makes 4 servings
Preparation time: 10 minutes
Marinating time: 2 hours
Cooking time: 15 to 16 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars or bottles at the Asian section of most supermarkets.  After opening it can stored for several month in the refrigerator.


21

Jan

2009

Baked Soy Sauce Chicken

In Cantonese style restaurants a whole chicken is boiled with soy sauce and spices. I have always thought that the chicken skin was too fatty. At home, baking the chicken in the oven makes for a crispy skin with the same great flavor.

1 whole chicken (approximately 4 pounds)
4 cloves garlic
2 scallions, including the green top
1 oz. fresh ginger root
Canola oil or Pam cooking spray

Sauce:
½ cup soy sauce (Kikkoman brand)
½ cup water
¼ cup rice wine or cooking sherry
1 tablespoon sugar
2 teaspoons sesame oil
2 teaspoons red hot chili oil

Preparation:
Trim excess fat from chicken. Rinse with cold running water and pat dry with paper towels. Crush, peel the garlic. Wash and trim the green onions, cut into 1 inch pieces. Peel and thinly slice the ginger root. In a small bowl mix soy sauce, water, wine, sugar, sesame oil, chili oil and set aside. Stuff the chicken cavity with the crushed garlic, onions and ginger root.

To Cook:
Preheat oven to 350 degrees. For easy clean up, spray cooking spray onto a 9×12 baking dish. Place the stuffed chicken breast side down. Pour sauce mixture over chicken. Bake uncovered, breast side down for 40 minutes. Turn the chicken over, breast side up, and continue to bake for another 40 minutes until the chicken is in golden brown color. Using a large spoon or a brush, baste the chicken with the sauce from the pan a few times while baking. Remove chicken from the oven and let cool for 15 minutes before cutting the chicken into pieces. Remove any excess fat floating on the surface from sauce in pan. Pour the sauce over chicken pieces to serve. The sauce will enhance the flavor.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes


28

Dec

2008

Sweet and Sour Chicken

This is an American favorite! Sweet and Sour Chicken also happens to be my very favorite dish growing up. I often request it in advance when headed home for the holidays. You may also substitute the chicken with pork.

1 pound boneless and skinless chicken breasts
1/2 green bell pepper
1/2 small yellow onion
1 tablespoon cornstarch dissolved in 2 tablespoons water
3 cups canola or vegetable oil for deep-frying
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a frying pan)

Batter:
1/4 cup cornstarch
1/3 cup flour
1/2 cup water
1 teaspoon salt

Sauce:
1/3 cup sugar
1/3 cup water
1/4 cup ketchup
1/4 cup white vinegar
1 can of pineapple chunks (8 oz., including juice)

Preparation:
Cut chicken breasts into 1 inch cubes. Cut green bell pepper into 1 inch squares and onion into 1 inch chunks. In a large bowl, mix the batter ingredients together until smooth. Add chicken cubes to batter, coating each piece well and set aside. In a small bowl, mix the sauce ingredients together and set aside. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons of water and set aside.

To Cook:
Preheat oven to 400 degrees. Heat 3 cups of oil in a wok or deep fryer. When the oil is hot, drop in one piece of chicken at a time. Deep-fry about 1/3 of chicken cubes at one time until light brown. Transfer onto a cookie sheet and keep hot in the oven for up to 15 minutes. The chicken will continue cooking and become crisp. Be cautious not to over bake, otherwise the chicken will become too tough.

Heat 1 tablespoon of oil in a non-stick wok over medium high heat. When the oil is hot, add green peppers and onions. Stir-fry for 1 minute. Add the sauce mixture and bring to a boil. Add the dissolved cornstarch. Cook and stir until the sauce has thickened and becomes clear. Remove the chicken cubes from the oven and add to the sauce and vegetables. Stir and mix well. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes

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