Mai Fun City Chicken Recipes

BEST CITY CHICKEN

Steps:

• Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
• Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
• Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
• Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

CITY CHICKEN

Steps:

• Cut your meat into 1.5-inch squares and add 2 or 3 pieces onto a wooden skewer (cut off the skewers to fit the meat); season the meat on each side with seasoned salt or regular salt and pepper and prepare for breading.
• Prepare 3 prep-dishes: one for flour, one for beaten eggs and one for breadcrumbs. Starting with the flour, cover the meat on each side (shaking off the excess), then place it into the egg mixture and cover on each side. Then finish it up by rolling it in breadcrumbs, on each side. Continue with all the remaining skewers.
• Heat up your cast iron (or another heavy pan) skillet. Add cooking oil (enough to cover the bottom of the pan). Once the oil is hot, add breaded skewers into the skillet (don't overcrowd them, cook in batches if needed and add more oil in between the batches). Fry the skewers on each side until golden brown for 2-3 minutes on each side. While frying the meat, preheat your oven to 350F.
• Cover the skillet with the aluminum foil and transfer it to the hot oven to finish up cooking (covered for 20 minutes and uncovered for 5 minutes). Serve and enjoy!

HOMESTYLE MAI FUN

Steps:

• Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain. Slice other ingredients and mix the stir fry sauce in a small bowl.
• Heat up around 1 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
• Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp to fry for around 10 to 20 seconds until aromatic. Transfer shrimp out. Then place side ingredients including carrot and red onion shreds to fry for another 30 seconds or until they are slightly softened.
• Slow down your heat and add Mai Fun in. Add shredded egg omelet, shrimp, bean sprouts and chive sections. Spread salt and Chinese five spice powder and stir in the sauce. Make quick movements to coat all the contents with stir fry sauce evenly. Transfer out and serve hot.

GRILLED HOISIN CHICKEN WITH MAI FUN

Steps:

• The night before preparing food, mix together marinade ingredients in a small bowl.
• Place chicken in a ziplock bag and add marinade and seal, removing as much air as possible.
• Refrigerate overnight, turning occasionally.
• The next day, well before preparing food, heat oil to a depth of 2-inches at 375-400F in a large skillet or use a deep fryer.
• Add small amounts of mai fun to hot oil and allow them to cook briefly (they will puff like rice cereal and float to the top almost instantly); remove them and drain as soon as they do this and set aside to use later.
• Whisk together ingredients for sauce in a small saucepan and bring to a boil; lower heat and simmer for 3-4 minutes then remove from heat and allow to cool.
• Bring chicken out of refrigeration and allow to warm to room temp- 30-45 min, then drain from marinade, reserving marinade.
• Bring marinade to a boil in a saucepan, lower heat, and simmer for 2-3 minutes, then allow to cool (if it gets too thick, add a little water); use for basting chicken as it cooks.
• Prepare grill, allowing for cooking with indirect heat.
• Grill chicken using an indirect heat method, preferably charcoal, 45 min-75 min, depending on grill temp, or until chicken reaches an internal temp of at least 170F in the thickest part of the breast, basting occasionally.
• As chicken nears doneness, apply sauce mixture to chicken and allow to glaze and cook onto it, then remove chicken from grill.
• Sprinkle chicken with toasted sesame seeds.
• Arrange a bed of puffed mai fun on a serving plate and arrange chicken on top of it; serve at once with other foods as desired.

MAI FUN SALAD WITH CHICKEN

Steps:

• The day before: Steam the chicken breasts until cooked through, about 20 to 30 minutes.
• While they are steaming, mix together the dressing ingredients (if you have a hand blender, emulsify them) and set aside.
• When chicken breasts halves are just cool enough to handle, shred them and place in a zip-loc bag.
• Pour dressing over the chicken.
• Press as much air as possible out of the bag and marinate overnight (in the refrigerator), turning over once or twice.
• Toast the almonds and sesame seeds in separate pans in a 300º oven until evenly browned.
• Stir them often and watch carefully as they both burn quickly.
• Cool and store in the refrigerator.
• The next day: In a small pot, heat 1 1/2- 2 inches oil until very hot.
• Drop in small amounts of Mai Fun noodles and watch them puff up!
• (takes about a second).
• Remove with a slotted spoon and drain well on paper towels.
• Do this just before serving if at all possible.
• (If it's necessary to do ahead of time, let the puffed noodles cool completely and store in a ziploc bag or other air-tight container till ready to serve.) Put lettuce and scallions in a large bowl.
• Pour chicken and dressing over lettuce.
• Add oranges, almonds and sesame and toss to mix well.
• Top with Mai Fun noodles and serve.

SINGAPORE MEI FUN

Steps:

• Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.
• Heat up around 1/2 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
• Slice other ingredients and mix the stir fry sauce in a small bowl.
• Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.
• Spread the curry power on the mixture and mix well.
• Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.
• Add shredded egg omelet and scallions or green onions. Fry for another 20 second or so.
• Transfer out and serve hot.

SPICY CITY CHICKEN

Steps:

• Make the sauce by melting butter in a skillet. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add cilantro stems and 1/2 the leaves, jalapeno peppers, and cumin, lower heat and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream and return to a boil. Remove from heat. Puree in a blender, strain, and return to heat.
• Whisk egg yolks, sugar, and vinegar together in a small bowl. Pour one cup pureed sauce into egg mixture to temper. Then combine egg mixture and puree, and cook over low heat, stirring constantly, until sauce is thick and smooth. Keep warm.
• Preheat broiler or prepare grill. Season chicken lightly with salt and pepper, since sauce will be spicy. Mix oil and lime juice in a small bowl and brush chicken and scallions with it.
• Broil or grill thighs about 12 minutes, breasts about 9 minutes, and scallions about 2 minutes per side. Always grill chicken skin-side down first.
• Arrange grilled chicken over a bed of Basmati Rice and spoon sauce over all. Garnish with the remaining cilantro leaves and scallions, and serve immediately.

MOM'S CITY CHICKEN RECIPE

Steps:

• Preheat oven to 350 degrees.
• Add your eggs to a shallow bowl and beat
• In a separate bowl add your breadcrumbs, paprika and Parmesan cheese.
• If your pork and veal are not already placed on skewers, do so by alternating pork and veal pieces.
• Sprinkle the chunks of meat with salt and pepper.
• Dip the skewered meat in the egg and then the bread crumbs. Set aside and finish the rest of the meat.
• Heat your skillet to medium high and once hot, add your oil.
• Once the oil is hot, place your meat in the pan and turn the skillet down to medium. Brown skewered meat on all sides. About 2-3 minutes on each side.
• Once the meat is browned, place in a baking dish and cover with aluminum.
• Bake for 20 minutes or until the pork is no longer pink inside.
• To make the gravy turn the skillet on to medium heat.
• Add the broth or water to the skillet and break up all the browned bits.
• Add the flour a little at a time and whisk well so there are no lumps.
• Pour over cooked meat. (this did not make much gravy for me but it was tasty.)

MAI FUN CITY CHICKEN

Steps:

• Remove leg and thigh bone from each chicken leg, leaving meat and skin intact. Season with salt and pepper and refrigerate until mousse is ready. Grind the chicken breast meat twice through a meat grinder and place in the bowl of a food processor fitted with the metal blade. Process with the egg white until mixture is smooth, then place in a bowl over ice. When mixture is thoroughly chilled, beat in whipping cream 1/2 cup at a time. Season with salt, pepper, soy sauce, and brandy. To test for flavor, poach a small spoonful of the mousse in simmering water. Taste and adjust seasoning and consistency. Add the drained seaweed.
• Preheat oven to 350 degrees F. Lay the chicken legs out skin side down and place 1/2 cup of mousse in the center of each. Wrap each leg around mousse and place close together in a 2 inch deep pan for poaching. Heat the chicken stock to boiling and pour over all the legs. Cover pan with foil. Bake 30 to 40 minutes, or until chicken and mousse are cooked through. Transfer chicken to a platter, reserving the chicken stock. Remove skin and cover with a damp towel. Keep warm until serving time.
• Strain the reserved chicken stock into a saucepan. Bring to a boil and reduce to 1 cup. Add cream, soy sauce, and lemon juice, and return to a boil. Thicken sauce with cornstarch and keep warm.
• Fry rice noodles in small batches in vegetable oil and drain well.
• To serve, line individual plates with crispy fried rice noodles and top with a piece of chicken.
• Spoon sauce over top and sprinkle with toasted sesame seeds.