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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)

Posts Tagged ‘Chicken’

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


21

Jan

2012

Combination Chow Mein

For the Chinese New Year celebration, serving a large plate of chicken, beef and shrimp stir-fried with noodles is not just very tasty but a symbolic meaning of a long life for everyone who eats the noodles on New Year!

combination-chow-mein

½ package thin spaghetti (8 oz.)
6 cups water and 1 teaspoon salt for boiling spaghetti
6 oz. boneless and skinless chicken breast (about half breast)
6 oz. top sirloin steak
6 oz. medium size raw shrimp (about 12 pieces)
2 scallions, including the green top
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry
½ teaspoon salt
½ teaspoon sugar

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon teriyaki sauce
1 tablespoon hoisin sauce*
2 teaspoons pure sesame oil

Preparation:
Slice the half chicken breast lengthwise in half. Cut crosswise into ¼ inch thin pieces. Cut the steak into 1½ inch wide pieces then slice against the grain into ¼ inch thin pieces. Peel and devein the shrimp and rinse with cold water. In a medium size bowl, combine chicken, beef and shrimp with the marinade ingredients. Mix together thoroughly and set aside. Wash and trim the green onions and finely chop. In a small bowl, mix the sauce ingredients together and set aside.

To Cook:
In a medium size pot, bring 6 cups of water to a boil over high heat. Break the spaghetti in half and drop into the boiling water. Add salt and stir well. Boil uncovered for approximately 7 to 8 minutes while stirring occasionally. Drain the cooked spaghetti through a colander.

Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add chicken, beef and shrimp. Cook and stir 3 minutes until the chicken, beef and shrimp are almost cooked through. Add the cooked spaghetti to wok first followed by the sauce. Stir-fry for approximately 2 minutes until the noodles absorb all the seasoning. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 15 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 be stored for several months in the refrigerator.


21

Jan

2012

Traditional Chinese Chicken Soup

A popular way for families to celebrate the Chinese New Year is to make a big pot of whole chicken soup. It has symbolic meaning to serve the chicken whole for year “round” good luck!

chinese-chicken-soup-copy

1 whole frying chicken, about 3-½ pounds
1 oz. fresh ginger root
2 scallions, including the green top
4 medium size shiitake dried black mushrooms (soak in warm water for 10 minutes or longer until soft)
2 tablespoons salt
4 quarts (128 fl oz.) of water

Preparation:
Wash and trim any excess fat from chicken. Wash and use a heavier knife to crush the fresh ginger root. Wash and trim scallions, then cut in half. Drain water from the soaking mushrooms. Cut off stems (if any) and cut each mushroom into quarters.

To Cook:
Place the whole chicken in a large soup pot. Add crushed ginger root, green onions, black mushrooms, salt and water (approximately 2 inches of water above the top of the chicken). Cover the pot and bring to a boil over high heat. Reduce heat to medium-low and simmer the chicken for 2½ hours. Meanwhile, the fat that will congeal on the surface and should be removed and discarded from time to time while cooking. When the chicken is tender and nearly falling off from the bone, turn off heat and discard both the ginger root and onions.

At a traditional Chinese New Year meal, the whole chicken with soup is presented in a large bowl on the center of the round table for everyone to help themselves. Or, after the presentation, the host will serve guests some of the chicken meat with broth in an individual small bowl. Serve hot.

Makes 10 to 12 servings
Preparation time: 10 minutes
Cooking time: 2 hours 30 minutes


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


29

Jan

2011

Chinese Hot Pot

The Chinese Hot Pot is a popular, interactive, winter dish for family and friends to enjoy around the table. Unlike the Western oil-based fondue, the Hot Pot recipe can be made with water or with any kind of stock to cook both meat and vegetables.

chinese-hot-pot-003

Everything for this recipe can be bought at your local grocery store. All you need is a 12″x12″ wide and 3″deep electric skillet which is the minimum required to cook with 4 to 6 people. The best part? Ingredients can be prepared ahead of time by thinly slicing the meats and vegetables. Guest can then mix their own sauces which is key for a tasty meal.

For the basic Chinese Hot Pot you will need to heat the electric skillet on the table first. Be sure to cover the table top with some kind pad so you do not burn your nice dining room table (we’ve learned the hard way!). Add 10 cups of water to the pot so it is approximately ¾ quarters full. One person should be responsible for controlling the temperature of cooking.

chinese-hot-pot-006

Meats and Seafood:
1 pound chicken breasts (about 2 breast halves). Slice thinly crosswise into ¼ inch pieces.
1 pound pork loin (very lean pork). Slice thinly against the grain into ¼ inch pieces.
1 pound medium size shrimp (31 to 40 count per pound). Peel, devein and rinse the shrimp.

Vegetables:
½ pound napa cabbage. Wash and cut into 2 inch chunks.
½ pound bok choy cabbage. Wash and cut into 2 inch chunks.
1 tofu block, firm. Cut into 1 inch chunks.
½ pound broccoli. Wash and cut into small florets.
1 bundle cilantro (4 oz.). Wash well and cut into 2 inch sections.

Note:
You may use other meats and seafood of your choice such as quality beef, lamb, scallops, calamari, etc. You can also use any kind of vegetables such as spinach, regular cabbage, etc.

Sauces & Condiments: You must have all 5!
1. ½ cup smooth peanut butter. Mix with ½ cup water and 1 teaspoon salt. Using a pair chopsticks or a fork, mix well into a soft and smooth paste.
2. ½ cup soy sauce (Kikkoman brand), ¼ cup white vinegar and 2 teaspoons pure sesame oil. Mix together in a bowl.
3. 2 tablespoons finely chopped fresh garlic (8 clove garlic), 2 tablespoons finely chopped fresh ginger roots (2 oz.). Mix them together in a bowl.
4. Bottle of Sriracha hot chili sauce. Drip as much as you wish when you mix your sauces for dipping. (Sold in the Asian section of most supermarkets).
5. Bottle of Tabasco sauce. Drip as much as you wish when you mix your sauces for dipping.

Note:
Authentic Chinese Hot Pot sauce includes sesame paste. Because you can only buy it in the Chinese market, we are using smooth peanut butter. You can also use any type of spicy chili sauce and/or BBQ sauce to mix with your sauce bowl for dipping the meat and vegetables.

Presentation and Eating:
As mentioned above, the skillet filled with water should be placed in the middle of the dining table. Large plates of meat and vegetable should be placed around the pot with bowls of sauces. Everyone should be given a large plate with a pair chopstick or fork and a small bowl for dipping sauce.

chinese-hot-pot-0071

First, spoon each of the individual sauces and spices into your own bowl. Carefully work on your sauce to make sure it is the way you like it –  mild or spicy?

When the water in the skillet comes to a boil, everyone around the table can begin to add their choice of meat, seafood and vegetables a little at the time to cook.  Cook items for no more than 1-2 minutes and be careful not to overcook your meats or seafood. There should be a large slotted spoon in the skillet to stir and pick up the cooked food for your plate. (Or, purchase little wired baskets as a fun way for your guests to cook and scoop their meal). With chopsticks, take the cooked food from your plate and dip into the sauce from your own bowl to eat. This is a very healthy meal with a lot of fun. Enjoy!

Makes 4 to 6 servings
Preparation time: About one hour


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


30

May

2010

Hong Kong Style Crispy Noodles

Crispy Hong Kong style noodles served in restaurants are deep fried. With a small amount of oil and a non-stick frying pan however, we can get the same crunch and a healthier version of the traditional recipe. We used chicken and shrimp with vegetables to make this tasty dish. You can also substitute with other meats, seafood and vegetables of your choice. The key is to make plenty of sauce to enhance the flavor of the noodles!

hong-kong-noodles

Noodles:
Half package Angel Hair pasta (8 oz.)
6 cups water
1 teaspoon salt
2 tablespoons canola or vegetable oil (for cooking in a non-stick fry pan)

Topping:
1 half boneless and skinless chicken breast (6 oz.)
1/2 pound medium size raw shrimp (6 oz. after peeled and deveined)
4 large size fresh white mushrooms (6 oz.)
2 large stalks of Bok Choy cabbage (6 oz.)
1 tablespoon canola or vegetable (for cooking in a non-stick wok)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sesame oil
1 teaspoon sugar
½ cup chicken broth
1 tablespoon cornstarch dissolved in 2 tablespoons water

Marinade:
For chicken: 1 tablespoon soy sauce, 1 teaspoon cornstarch, ½ teaspoon sugar
For shrimp: 1 teaspoon cornstarch, ¼ teaspoon salt

Preparation:
Slice chicken breast in half lengthwise then slice crosswise into ¼ inch thin pieces. In a small bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Peel, devein and rinse the shrimp. In a small bowl, add the cornstarch and salt to shrimp and mix well. Set aside. Wash and trim the mushrooms. Slice each mushroom in half then cut into ¼ inch thin pieces. Wash and trim the Bok Choy cabbage. Slice the cabbage lengthwise in half then cut into ½ inch thick pieces. In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water.

To Cook:
In a medium size pot, bring 6 cups of water to a boil over high heat. Break the Angel Hair noodles in half and place into the boiling water. Add 1 teaspoon salt and stir well. Boil uncovered for approximately 4 minutes while stirring occasionally. Drain the cooked noodles through a colander and rinse with cold water.

Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. When oil is hot, add the cooked noodles to pan and spread them around evenly. Pan fry the noodles uncovered for 5 minutes. Flip the noodles and pan fry the other side for another 5 minutes. The noodles will be light brown and crisp on both sides. Remove the pan from the heat and keep the crispy noodles warm in the pan.

Heat 1 tablespoon oil in a non-stick wok over medium-high heat. When the oil is hot, add chicken pieces to wok. Cook and stir for 1 minute then add shrimp to wok. Cook and stir for another minute. Add mushrooms and bok choy to wok. Continue to stir-fry everything together for 1 more minute. Add soy sauce, sesame oil, sugar and chicken broth to wok. Stir fry for one minute. Stir the dissolved cornstarch again and add to food in the center of the wok. Cook and stir until the sauce is slightly thickened. Turn off heat. Place the crispy noodles onto a large serving plate. Pour the topping with sauce evenly over the noodles. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Boil the noodles time: 4 minutes
Pan frying the noodles time: 10 minutes
Cooking time: 6 minutes


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

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