From thanisa@df.lth.se Fri Feb 20 12:57:42 1998 Date: 16 Feb 1998 07:56:06 -0700 From: Emma Fernlund Newsgroups: rec.food.recipes Subject: COLLECTION (5) Hunan Chicken Followup-To: rec.food.cooking Hunan Chili Chicken Hunan Chicken Hunan Multiple-Spiced Chicken Hunan Spicy Chicken Hunan Pepper Chicken Hunan Chili Chicken Based upon a recipe for Hunan Chili Squid in The New Chinese Cooking School by Kenneth Lo 1 lb boneless chicken breast, cut into shreds Marinade: 1 egg white 1 Tbsp dry sherry 1 Tbsp cornstarch 2 cup vegetable oil Sauce: 2 tsp finely chopped garlic 1 1/2 Tbsp yellow bean paste 2 tsp sugar 1 Tbsp soy sauce 1 Tbsp tomato paste (or tomato ketchup) 1 tsp red chili oil 2 tsp chili sauce or chili paste with garlic 1 Tbsp dry sherry 2 tsp cornstarch blended with 1 1/2 Tbsp water (set aside) 1 medium-sized red bell pepper 1 medium-sized green bell pepper Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Make up cornstarch mixture and set aside. Cut and reserve bell pepper pieces. Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok. When hot, add the sauce mixture and stir together over medium heat for 30 seconds to 1 minute, until bubbly. Return chicken pieces to wok and toss until warmed through. Add cornstarch mixture and stir until sauce thickens. Add the bell pepper pieces, stirring and coating with sauce, cooking for about 1 minute. Hunan Chicken -- From Chinese Cookery by Rose Cheng & Michele Morris 1 two-lb chicken 10 cups boiling water 1/2 cup sliced water chestnuts Seasoning sauce: 2 Tbsp sesame paste [or subst unsalted peanut butter] 1 Tbsp rice vinegar or white vinegar 1 Tbsp sesame oil [dark kind] 1 tsp chili oil 1 Tbsp soy sauce 1 1/2 tsp crushed Szechuan peppercorns 1 1/2 tsp minced fresh ginger root 3 Tbsp shredded green onion 1 Tbsp chopped garlic 3 Tbsp chopped Chinese parsley [cilantro; optional] 1 1/2 tsp chili powder [cayenne pepper] 1 sliced cucumber Noodles [Cook 1 lb fresh Chinese egg noodles and toss with 1 Tbsp sesame oil.] Cook chicken in a large saucepan of boiling water 30 to 40 minutes. Remove, let cool. Remove bones. Shred chicken with a cleaver. Combine with water chestnuts. Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve. To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with noodles. Makes 4 servings. Hunan Multiple-Spiced Chicken -- From Henry Chung's Hunan Style Chinese Cookbook 1 frying chicken, about 1 1/2 lbs Marinade: 4 Tbsp soy sauce (at least) 1 Tbsp minced fresh garlic 1 tsp minced fresh ginger 2 Tbsp crunchy peanut butter 1 Tbsp hot red pepper oil 1/2 tsp powdered peppercorn [crushed Szechuan peppercorns] or black pepper] 1 tsp sugar 2 Tbsp vinegar (at least) 1 Tbsp sesame oil (optional) 1/2 tsp salt 1 Tbsp minced scallions 1 Tbsp minced parsley (optional) [Try using cilantro] dash sesame oil 1 cup peeled cucumber, chopped (optional, see note below) (If using cucumber, make 1/3 again as much marinade) Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove chicken from broth and allow to cook. Take the meat off the bones and shred it into 1 1/2 to 2-inch strips, the finer the better. Place the chicken strips on a plate. Mix all the marinade ingredients in a large bowl. In the process be sure to taste the mixture often so that you can decide the way you like it best. Generally speaking, it should be stronger than you like because it will be diluted by adding the chicken. Pour the marinade over the chicken strips and garnish with the minced scallions, parsley, and a dash of sesame oil. Note: If you like, chop cucumber into 1 1/2-inch strips, 1/8 inch wide, and put them under the chicken strips on the plate before pouring on the marinade. You'll then have to make one-third again as much marinade. This chicken-and-cuke combination makes a very good all-year-round salad dish. Hunan Spicy Chicken -- Based on a recipe for Spicy Shrimp from The Chinese Banquet Cookbook by Eileen Yin-Fei Lo 1 lb boneless chicken breast, cut into shreds Marinade: 1 egg white 1 Tbsp dry sherry 1 Tbsp cornstarch 2 cup vegetable oil Sauce: 1 1/2 Tbsp oyster sauce 3 tsp sugar 4 Tbsp tomato catsup 1/2 tsp salt Pinch of white pepper 2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the hot oil; substitute 2 tsp chili paste, sambal ooleck, OR 1 heaping tsp crushed red pepper flakes plus 1 tsp red chile oil] 1/2 cup onions diced into 1/4-inch pieces 2 Tbsp finely chopped fresh ginger 1 garlic clove minced 1 tsp sesame oil Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Cut up onions and assemble remaining ingredients. Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok. Heat oil until smoke appears. Add onions, ginger, and garlic, and stir-fry until onions soften, about 2 minutes. Add chicken and toss together thoroughly. Stir sauce and pour into the wok. Stir together until shrimp are well coated. Add sesame oil, turn off heat, and stir well. Remove from wok and serve immediately. Hunan Pepper Chicken -- From The Chinese Banquet Cookbook by Eileen Yin-Fei Lo 2 chicken legs with thighs, each 8 oz; bone, remove fat, membranes, and skin, wash thoroughly and cut into bite-size pieces, dry very well 1 egg, beaten 1/4 tsp salt Pinch of white pepper 2 tsp cornstarch For a sauce, combine in a bowl and mix well: 4 tsp dark soy sauce 1 garlic clove, minced 1 slice fresh ginger, cut into small pieces 2 tsp hoisin sauce 1 tsp sugar 1 tsp white vinegar 1/2 tsp Shao-Hsing wine or dry sherry 3 cups peanut oil 2 Tbsp scallions, white portions, cut into 1/8-inch slices 8 to 10 small dried hot chili peppers Marinate chicken pieces in beaten egg, salt, pepper, and 1 tsp cornstarch for 5 minutes. Reserve. Make sauce and reserve it. Heat a wok over high heat for 40 seconds; add peanut oil. when a wisp of white smoke appears, oil is ready. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place them in the hot oil. Deep fry for 1 1/2 to 2 minutes, until chicken is crisp. Drain. Empty wok of oil and place back over heat. When residue of oil heats up, add scallions and chili peppers. Stir for about 40 seconds. Add chicken and stir until well mixed. Stir sauce and add to wok. Mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in the wok. Remove and serve immediately. Enjoy, From: Carol riacmt@ubvms.cc.buffalo.edu My recipe page at http://www.df.lth.se/~thanisa/recept/ Name : Emma Fernlund EMail : thanisa@df.lth.se URL : http://www.df.lth.se/~thanisa ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.