Anitas Chinese Pressed Chicken With Gravy Recipes

ANITA'S CHINESE PRESSED CHICKEN WITH GRAVY

Anita's Chinese Pressed Chicken with Gravy image

I worked in a Chinese restaurant for a time and this was my very favorite dish that they made and not every Chinese Restaurant offers it on their menu. I searched everywhere on the internet to find this recipe, but it just wasn't there. Therefore, I did my best to create from memory and feel it's very close to the original.

Provided by webtexan

Time 30m

Number Of Ingredients 44

Ingredients

1 lb chicken boneless; cut into strips or cubes
1/2 cup peanut or vegetable oil; for frying chicken (more or less)
1 cup flour; for dredging chicken
1 tsp salt and pepper
1 tsp garlic power
1 tsp ginger
2 cups bean sprouts
1 bunch green onions; diced
1/2 cup chopped nuts; cashews or peanuts
2 cups jasmine rice; cooked
2 tablespoon soy sauce; optional
2 cups chicken broth; for making gravy
1. Cut chicken into bite-size pieces; dredge in flour that has had salt,
pepper, garlic powder and ginger added.
Note: If you want to save time, you can use the frozen breaded chicken
tenders instead. Just cut them into bite size pieces
and cook in small amount of oil until heated through. If you use the
frozen tenders, be sure to add your salt, pepper, ginger
and garlic powder to the pan when you are heating the tenders in the oil.
If you like garlic flavor, use minced garlic.
2. Fry chicken in oil until browned (and done) on both sides. (approx. 10
minutes)
3. Add 2 tablespoons flour to 2 tablespoons (oil) drippings in the same
pan that chicken was fried in. Stir and cook until brown.
4. Add 2 cups chicken broth to the flour mixture in pan (after flour is
browned). Heat and stir until thickened into gravy.
5. Add 2 cups bean sprouts to gravy mixture and heat for one minute.
For each Serving: place a cup of rice on plate, add 1 cup of bean
sprouts/gravy mix; put half of fried chicken pieces on top and add a little
more bean sprout gravy mix,
plus 2 tablespoons of green onions and 2 tablespoons of chopped cashews or
peanuts.
Add soy sauce if you like and enjoy.
This recipe will serve 2 to 4 people, depending on how hungry you are.
Note: I worked in a Chinese restaurant for a time and this was my very
favorite dish that they made.
I have recreated from memory and I can't tell the difference.
Notes: Anita (from my memory working at Chinese Restaurant
Yield: 2 servings
Preparation Time: 30 m
NYC Nutrilink: N0^00000,N0^00000,N6247^20081,N0^00000
NYC Nutrilink: N0^00000,N224^02021,N3003^11248,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N4698^16125,N1126^06013
* Exported from Now You're Cooking! v5.87 **

Steps:

Cut chicken into bite-size pieces; dredge in flour that has had salt, pepper, garlic powder and ginger added. Note: If you want to save time, you can use the frozen breaded chicken tenders instead. Just cut them into bite size pieces and cook in small amount of oil until heated through. If you use the frozen tenders, be sure to add your salt, pepper, ginger and garlic powder to the pan when you are heating the tenders in the oil. If you like garlic flavor, use minced garlic. Fry chicken in oil until browned (and done) on both sides. (approx. 10 minutes) Add 2 tablespoons flour to 2 tablespoons (oil) drippings in the same pan that chicken was fried in. Stir and cook until brown. Add 2 cups chicken broth to the flour mixture in pan (after flour is browned). Heat and stir until thickened into gravy. Add 2 cups bean sprouts to gravy mixture and heat for one minute. For each Serving: place a cup of rice on plate, add 1 cup of bean sprouts/gravy mix; put half of fried chicken pieces on top and add a little more bean sprout gravy mix, plus 2 tablespoons of green onions and 2 tablespoons of chopped cashews or peanuts on top. Add soy sauce if you like and enjoy. This recipe will serve 2 to 4 people, depending on how hungry you are.

Nutrition Facts : ServingSize 1008 g, Calories 1844, Fat 70.75 g, TransFat 0.0 g, SaturatedFat 14.22 g, Cholesterol 116 g, Sodium 3301 g, Carbohydrate 228.72 g, Fiber 17.3 g, Sugar 12.05 g, Protein 77.62 g

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