Cantonese Fried Chicken Recipes

CANTONESE CHICKEN RECIPE

Steps:

• Take chicken, soy sauce, oyster sauce, sugar, salt and vinegar in a bowl and mix well.
• Heat oil in a pan, add ginger, garlic and onions. Saute for a min.
• Add in the chicken and stir fry for 2 mins.
• Add in chicken stock and bring it to a boil. Simmer for 5 mins.
• Now add in cornflour which is mixed with water into this. Stir well. Cook till it is thickened as per your liking.
• Serve over rice.

CANTONESE-STYLE PAN-FRIED NOODLES

Steps:

• Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.
• When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.
• Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.
• Flip the noodles over using a large spatula. Do this carefully, don't worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.
• Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren't any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles.
• Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.

CANTONESE FRIED RICE

Steps:

• Heat oil in large skillet or wok; sauté onion over medium-high heat for 2 minutes; add garlic and sauté for 1 minute.
• Push onions and garlic to side; pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm; stir onions, garlic, and eggs together.
• Add meat, rice, green onions, and any additional veggies from optional list** below to wok; stir and toss until evenly mixed and almost heated through.
• Add bean sprouts and soy sauce to wok; stir until heated through; serve (or put away for later meal) and enjoy!
• For variety you may add (at same time as meat) any of the following **optional veggies: Sliced mushrooms, sliced water chestnuts, thinly sliced celery, snow peas, (thawed) peas & carrots, chopped green pepper, finely shredded cabbage, or slivered almonds ~ Just don't be afraid to experiment and use whatever's in your refrigerator!
• Note: Including 1/2 teaspoon sesame oil with the vegetable oil gives the rice a really wonderful flavor!

CHICKEN CHOW FUN

Steps:

• Prepare the yellow onion, garlic, ginger, red chilies, spring onion, and yellow Chinese chives as indicated in the 'Ingredients' section. Place the mung bean sprouts in a bowl of water and place in the fridge for 15 minutes to revive them. Then drain into a fine mesh strainer and rinse.
• Clean and pat-dry the chicken breasts, then slice as thinly as possible into bite-sized pieces. Add the chicken to a medium-sized bowl, followed by the corn starch, Shao Xing rice wine, low sodium light soy sauce, sesame oil, ground white pepper, and kosher salt. Mix with a spoon until combined well, then set aside.
• Whisk together the low sodium light soy sauce, dark soy sauce, white sugar, and oyster sauce in a measuring cup or small bowl.
• Combine the fresh rice noodles, sweet dark soy sauce, dark soy sauce, and white sugar in a medium-sized bowl. Use your fingers (or tongs) to gently toss until the noodles are evenly coated in the sauce mixture.
• Heat 2 teaspoons of canola oil in a large wok over high heat. Once hot, add the yellow onion and stir-fry for 30 seconds. Add the spring onion and Chinese chives and stir-fry for another 15 seconds until slightly wilted. Transfer to a clean bowl and set aside.
• Heat 1 tablespoon of canola oil in the wok over high heat. Once hot, add the marinated chicken and spread the pieces out in the wok. Stir-fry for a minute, until 80% cooked and no longer pink. Transfer to a clean bowl and set aside. Wipe out the wok with paper towels and set it back on the stovetop.
• Heat 1 tablespoon of canola oil in the wok over high heat. Once hot, add the rice noodles and cook for 15-20 seconds. Then toss and allow to cook for another 15-20 seconds. Repeat once more if needed, until the noodles are slightly charred. Transfer to a clean bowl and set aside.
• Heat the remaining tablespoon of canola oil in the wok over medium-high heat. Once hot, add the garlic, ginger, and red chilies. Stir-fry for 30-40 seconds until fragrant.
• Add the charred rice noodles, ground white pepper, and kosher salt. Stir-fry briefly to combine.
• Add the yellow onion, spring onion, Chinese chives, the chicken and the resting juices in the bowl. Stir-fry for 20 seconds to combine. Then pour in the stir-fry sauce and toss for 10-15 seconds until everything is evenly coated in the sauce.
• Add the bean sprouts and toss for 20 seconds, until slightly softened. Then switch off the heat.
• Divide the noodles evenly onto plates. Serve immediately, and with Chinese chili oil on the side if desired.

CANTONESE FRIED CHICKEN

Steps:

• Place chicken in enough boiling water to cover.
• Add brown gravy sauce, pepper and 1 tsp sugar.
• Cook slowly for 15 minutes.
• Drain, pat dry and let drip from strainer.
• Brown or bake chicken in hot oil until golden brown.
• Cover and cook slowly for 20 minutes.
• Remove and place on platter.
• Pour off all but 3 tbsp oil.
• Add waterchestnuts, mushrooms, broth, soy sauce, salt and sugar.
• Cover and simmer for about 5 minutes.
• Combine cornstarch and water.
• Pour sauce over chicken.
• Garnish with green onions.
• Serve with rice.