Beijingchicken Recipes

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KUNG PAO CHICKEN



Kung Pao Chicken image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h30m

Yield 4

Number Of Ingredients 12

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

  • To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  • To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
  • Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g

BEIJING CHICKEN AND DUMPLINGS



Beijing Chicken and Dumplings image

Ah, the comforting feeling of a big pot of chicken and dumplings on the stove! Enjoy an Asian twist with a lighter sweet and sour style broth and dim sum dumplings. Easy to make and flavorful! I have updated this recipe to reflect changes graciously suggested by expert RSC#9 contest reviewers.

Provided by FLKeysJen

Categories     Chicken

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 15

1 chicken, cut up (buy the eight piece chicken in your grocery store meat department)
1 (14 1/2 ounce) can fat free chicken broth
1/2 tablespoon red pepper flakes
1 tablespoon gingerroot, freshly grated
1 tablespoon chicken bouillon powder
1 tablespoon garlic, chopped
4 tablespoons reduced sodium soy sauce
2 tablespoons vinegar (rice vinegar preferred)
1 tablespoon sesame oil
2 carrots, peeled and shredded
3 cups bok choy, chopped (spinach or cabbage also work)
1 cup sliced mushrooms (I used large dried Asian mushrooms soaked overnight)
1/4 cup green onion, chopped
2 tablespoons brown sugar
1 (21 ounce) package pot stickers, frozen (about 30 pieces)

Steps:

  • In a large soup pot, combine all ingredients in "add first" category.
  • Add enough water to cover chicken and heat on high burner setting until boiling; reduce heat, cover and simmer for one hour (leaving it on longer, up to an additional hour, is fine.).
  • Remove chicken pieces from pot and strain broth to remove fat.
  • Strip chicken off the bones; discard skin and bones and return chicken meat to soup pot along with "add last" ingredients.
  • Cook uncovered over medium heat 5-7 minutes (or until pot stickers are cooked) and serve hot.

BEIJING CHICKEN



Beijing Chicken image

Make and share this Beijing Chicken recipe from Food.com.

Provided by ElaineAnn

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs frying chicken
1/2 cup teriyaki sauce
1 tablespoon dry sherry
2 teaspoons fresh gingerroot, minced
1/2 teaspoon fennel seed, crushed
1/2 teaspoon orange peel, grated
1/2 teaspoon honey

Steps:

  • Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
  • Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
  • Refrigerate 8 hours or overnight, turning bag occasionally.
  • Reserving marinade, remove chicken and place on rack of broiler pan.
  • Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
  • Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.

Nutrition Facts : Calories 391.2, Fat 25.7, SaturatedFat 7.3, Cholesterol 127.7, Sodium 809.8, Carbohydrate 3.7, Fiber 0.1, Sugar 2.8, Protein 32.8

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