Honey Chili Chicken
Honey Chili Chicken (China)
1 (3 pound) broiler-fryer chicken
1/2 cup all-purpose flour
1/2 tps salt
3 cups vegetable oil
1/3 cup water
1/3 cup lemon juice
2 tpss cornstarch
4 tpss Chinese chili sauce
2 tpss soy sauce
1 1/2 tpss grated pared fresh ginger root
3 Tbsphoney
6 scallions, cut in thin lengthwise slices
Remove giblets from chicken
Rinse chicken & cut into small serving-size pieces
Combine flour & salt
Coat chicken pieces with flour mixture
Heat oil in wok over high heat until it reaches 375 deg F
Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time)
Cook until golden, about 5 min
Drain on absorbent paper
Repeat with remaining chicken
Pour all but 1 tablespoon of the oil out of wok
Combine water, lemon juice, cornstarch, chili sauce & soy sauce
Add ginger to oil in wok
Stir fry 1 minute
Add honey to ginger
Cook & stir 1 minute
Add cornstarch-chili mixture to honey & ginger
Cook & stir until mixture boil, about 1 minute
Stir chicken piece into chili mixture
Cook & stir until chicken is hot throughout, about 3 min
Stir in onions
Cook & stir 1 minute
Makes 4 to 6 servings
Jin Dui
Jin Dui (Chinese Sesame Balls)
Makes about 3 dozen
6 ounces sweet potatoes
1 1/2 cups glutinous rice flour
1/3 cup all-purpose flour
2 Tbspgranulated sugar
1/2 cup hot water
10 ounces red bean paste
2/3 cup white sesame seeds
Oil for frying
Peel the sweet potatoes & place them in a pot, covered with water
Boil them until tender, usually about 20 min after attaining the boil
Mash the sweet potatoes
Sift the glutinous rice flour & the all-purpose flour together in a large mixing bowl
Blend in the sugar & the mashed sweet potatoes
Knead the mixture until thoroughly combined, sprinkling in the hot water as you knead
Knead the dough into small balls & then roll each ball into a flat round shape
Spoon a bit of red bean paste into each flattened round as a stuffing & knead the dough back into a round ball
Coat the cookie balls with cold water, then cover thoroughly with the sesame seeds
Over moderate heat warm a pan of oil that is deep enough to cover the cookies
Reduce the heat after the oil is warmed, & deep-fry the cookies on a low heat setting, until the balls have puffed up & are golden
Drain on paper toweling & serve
Chicken With Peanuts In Hot & Spicy Sauce
Chicken with Peanuts in Hot & Spicy Sauce
Posted by WingsFan91 at recipegoldmine
com 9/5/2001 8:09 am
1/2 pound (225g) boneless chicken legs or shredded chicken
1/2 tablespoon wine
1/2 tablespoon soy sauce
1/4 tps salt
Dash of pepper
3/4 tablespoon cornstarch
1 dried hot pepper, cut into 1/2-inch long, remove seeds
1 tps minced garlic
1 tps sesame oil
Total of 1 1/2 cups each: diced squash, peanuts
2 1/2 Tbspeach: soy sauce, water
1/2 tablespoon each: granulated sugar, wine
1 tps each: vinegar, cornstarch
Mix chicken legs, wine, soy sauce, salt, dash of pepper & cornstarch
Add oil before stir-frying so beef shreds separate easily during frying
Heat oil; stir-fry it until done medium well, then move to side of pan
Use remaining oil to stir-fry pepper, garlic & 1 tps sesame oil until fragrant
Add & stir sponge-gourd & peanuts briefly
Mix & add sauce, water, sugar, wine, vinegar & cornstarch; cover & cook until steaming, then stir to mix well