Shanghai Shire Chicken Legs Recipes

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SHANGHAI-SHIRE CHICKEN LEGS



Shanghai-Shire Chicken Legs image

Make and share this Shanghai-Shire Chicken Legs recipe from Food.com.

Provided by franrobson

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken leg quarters
1/4 cup Worcestershire sauce
1/2 cup HP steak sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
2 teaspoons ginger
2 teaspoons sesame oil
1 garlic clove, minced
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chives

Steps:

  • Preheat oven to 350.
  • Marinate the chicken legs in the worchestershire sauce for 30 minutes.
  • Blend the HP sauce with the brown sugar, lemon juice, ginger, sesame oil, garlic and cinnamon in a small saucepan.
  • Cook on medium stirring ocasionally until hot and bubbly.
  • Reserve the sauce.
  • Sprinkle the chicken evenly with salt and pepper.
  • Place on a grill meaty side down.
  • Grill for 5 minutes or until well-marked.
  • Baste with some of the sauce.
  • Turn the chicken and baste again with the sauce.
  • Grill the chicken, covered basting occasionally for 40 minutes or until very tender and the juices run clear.

Nutrition Facts : Calories 364.3, Fat 22.6, SaturatedFat 6, Cholesterol 138.6, Sodium 593.1, Carbohydrate 8.6, Fiber 0.5, Sugar 5.2, Protein 30.5

SHANGHAI CHICKEN



Shanghai Chicken image

We love this recipe, and have for many years. I've been making it since not long after we were married, and I still get requests. It's easy and quick. To make it healthier for us, I no longer sprinkle the chow mein noodles on top, but the kids sure loved them! The recipe card says this is from Woman's Day magazine. It would have sometime back in the 80's.

Provided by Chef PotPie

Categories     Asian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

2 whole boneless skinless chicken breasts
2 tablespoons oil (I use cooking spray)
2 cups celery, sliced diagonally
2 cups fresh bean sprouts
1 (5 ounce) can sliced water chestnuts
1 -10 3/4 ounce cream of mushroom soup
2 tablespoons soy sauce (low sodium is fine)
1 cup sliced green onion
1 (2 ounce) jar sliced pimientos
3 cups hot cooked rice
1 (3 ounce) can chow mein noodles

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.

CHINESE CHICKEN LEGS



Chinese Chicken Legs image

From WW Simply Delicious. Per serving: 172 calories, 3 g fat, 13 g carb, 52 mg cholesterol. Any easy low-cal dinner that my family liked.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup chopped scallion
1/3 cup prepared barbecue sauce
2 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons honey
1 tablespoon sugar
2 teaspoons grated peeled fresh ginger
1 teaspoon chili paste or 1 teaspoon hot pepper sauce
2 garlic cloves, minced
2 1/4 lbs chicken drumsticks, skin removed
2 teaspoons toasted sesame seeds

Steps:

  • Line the bottom of a large baking pan/dish with foil.
  • Mix together the first 9 ingredients in a big bowl.
  • Add the chicken legs and toss to coat well.
  • Place the chicken legs in single layer in the baking pan.
  • Spoon any remaining sauce over the chicken.
  • Cover loosely with foil and bake in a 400° oven for 20 minutes.
  • Remove foil and continue to bake about 20 more minutes or until the chicken is browned and cooked through.
  • Sprinkle with sesame seeds and serve chicken with sauce.

MOUTHWATERING CHINESE CHICKEN DRUMSTICKS



Mouthwatering Chinese Chicken Drumsticks image

Kids and adults alike seem to love this recipe! My mother, who is Chinese, always made chicken this way. Now that I'm an adult, I make it this way too. It's simple, easy, and always turns out delicious. It's a big hit with company!

Provided by lindarusiecki

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 8 drumsticks, 4-6 serving(s)

Number Of Ingredients 8

6 tablespoons dark soy sauce
6 tablespoons oyster sauce (Lee Kum Chee is the best brand. I buy mine in bulk at an oriental market)
4 tablespoons orange juice
2 tablespoons sesame oil
2 tablespoons cooking sherry
2 tablespoons pancake syrup (while it may seem bizarre, this is the most important ingredient. The syrup caramelizes as the chick)
1 tablespoon of minced garlic
8 chicken drumsticks

Steps:

  • Combine all ingredients for the marinade in a zip-lock bag. Add chicken. Marinade overnight.
  • Pre-heat oven to 400 degrees.
  • Line a medium-sized baking pan with aluminum foil and sprinkle the bottom of the pan with salt
  • Dump the contents of the bag (including the sauce) into the pan. Arrange the drumsticks so that they are not touching each other.
  • Cover pan with aluminum foil and bake for forty-five minutes.
  • Remove the top layer of foil and turn the chicken over. Bake for an additional fifteen to twenty minutes, until the top of the chicken is nicely browned.
  • Remove from oven.
  • I always serve this with white rice, and pour the drippings from the chicken over the rice.

Nutrition Facts : Calories 388.2, Fat 19.6, SaturatedFat 4.5, Cholesterol 118.3, Sodium 2377.6, Carbohydrate 13.6, Fiber 0.4, Sugar 4.1, Protein 31.6

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