Shanghai Hunan Chicken Recipes

SHANGHAI HUNAN CHICKEN

Steps:

• In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
• Scoop the chicken out with a slotted strainer and set aside.
• Pour the hot oil into a container.
• Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds.
• Dip the vegetables out with a strainer. Pour off any remaining water.
• Put the sauce ingredients into the empty pan. Heat and stir together well.
• Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce.
• Serve over cooked rice.

HUNAN CHICKEN

Steps:

• 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 Tossed Noodles.

SHANGHAI CHICKEN

Steps:

• Cut chicken into small cubes and saute in oil until firm.
• Stir in celery and saute until crisp-tender, about 2 minutes.
• Stir in next 6 ingredients, bean sprouts through green onions.
• Bring to boil, reduce heat and simmer 2 minutes.
• Serve over rice and top with chow mein noodles.

HUNAN CHICKEN

Steps:

• Saute chili peppers in peanut oil, add chicken and cabbage and reduce heat or remove from burner when chicken is browned on outside.
• Combine oriental dressing, soy sauce, chili sauces, garlic, chili flakes and rice wine and cook to reduce into a sauce, add chicken and cabbage and cook until done.