Chinese chicken recipes

There are so many Chinese chicken recipes that it would be easily possible to set up a whole website about chicken dishes alone. Thus we limit ourselves here to a few of the popular chicken dishes found in most of the Yangshuo restaurants.

In fact chicken is so popular, that almost every Chinese meal contains at least one chicken dish. Gong Bao is a typical spicy Sichuan dish but you can find it all over China but in Yangshuo it is Cloud 9 where you get the best. Lemon chicken is a popular dish (Cafe China has an excellent lemon chicken).

Gong Bao Chicken

Gong Bao is a dish that originates from Sichuan province but is available all over China. It's one of my favorite Chinese chicken recipes. This recipes is by Linda Liang, Cloud 9.

Ingredients

• 300 g chicken breast cubes
• 1 red pepper, 1 green pepper, take all seeds out and cut to cubes
• 20 g cucumber (take out seeds), cut to cubes
• 20 g carrots, cut to cubes
• 2 cloves garlic and a piece of ginger chop to mince
• 8 pieces dried chill cut in half long small pieces, take out seeds
• 2 pieces spring onions cut in half long small pieces
• 20 g deep fried peanuts

Cooking method

• Season the chicken with 1/4 ts salt, 1/2 tb oil, 2 ts rice wine (dry sherry will do too), 2 ts corn starch and 1 egg white. Marinade the chicken 5 minutes.
• Heat 3 tbs oil, then low heat to stir fry the chicken. move it out when 80% done.
• Keep the oil stir fry the garlic and ginger with low heat, then put the rest of the vegetables except spring onions in, stir fry vegetable, when 50% is done, add a little water.
• Season the dish with 2 ts soy sauce, 2 ts oyster sauce, 1ts salt, 1ts chicken stock and a pinch of sugar
• Return the chicken mix with the vegetable, put in 1ts Sichuan pepper corn, then add a few drops of sesame oil and 1/2 ts grand white pepper.
• Put a little corn starch water, quickly stirring until sauce is thick, put spring onion and the peanut together and serve on plate.

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Cashew Nut Chicken

• 1 pound boneless, skinless chicken breasts
• 1/2 ts salt
• 1 tb Chinese rice wine/dry sherry
• 2 ts freshly squeezed ginger juice
• 1 level tb cornstarch

Sauce:

• 2 tb hoi sin sauce
• 2 tb dark soy sauce
• 2 tb water
• 1 ts granulated sugar

Other:

• 1 clove garlic
• 1 tb green onion 1/4 cup cashews
• 4 tb oil for stir-frying, as needed
• 1 cup vegetables for stir-frying (your choice)

Cooking method

Add the salt, rice wine or sherry, ginger juice and cornstarch to the chicken cubes and add the cornstarch last. Marinate the chicken for 20 minutes.

In a small bowl, mix together the sauce ingredients and set aside. Finely chop the garlic. Chop the green onion on the diagonal into 1-inch pieces.

Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for 5 minutes, or until the cashews are browned. Remove from the pan.

Heat the wok over medium-high to high heat. Add 2 tb oil. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they change color and are 80 percent cooked through. Remove from the wok.

Add 2 tb oil. Add the stir-frying vegetables. Stir-fry as needed, then push up to the sides of the wok. Add the sauce and the chicken. Heat everything through. Serve the chicken and vegetables with the roasted cashews and the green onion as garnish.

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Lemon Chicken

Ingredients:

• 2 double skinless chicken breasts
• 1 egg
• 1/2 cup cornstarch for dipping
• Peanut Oil for shallow frying

Marinade:

• 1 teaspoon sesame oil
• 2 teaspoons rice wine, vinegar or sherry
• 2 teaspoons corn starch

• 1 large lemon
• 1/3 cup water
• 1/3 cup apple cider vinegar
• 1/3 cup dark brown sugar
• Cornstarch/water mixture for thickening

Cooking Method:

Separate chicken pieces into two halves and 'open them on the thicker side. Marinate chicken 30 minutes. For the sauce slice the lemon into very thin slices. Remove seeds. Add the water, brown sugar and vinegar to a small sauce pan. Bring to a boil and simmer until lemon slices are soft.

Thicken the sauce with a cornstarch/water mixture and cook until transparent. Break an egg over the marinating chicken and mix well. Dip chicken pieces in cornstarch and shallow fry. Remove chicken to chopping board and chop into pieces. Serve over a bed of rice and spoon the sauce over the breasts.

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