Chinesebrownsaucechicken Recipes

CHINESE "BROWN SAUCE" CHICKEN

Steps:

• Lightly brown chicken breasts in a small amount of oil.
• Remove from pan and add garlic, soy sauce, brown sugar and 1 cup chicken broth.
• Stir to mix and return chicken to pan and cover.
• Simmer for a few minutes until the chicken is done (15-20 minutes).
• Remove chicken again and add remaining broth, which has been mixed with cornstarch.
• Bring to a boil to thicken and return chicken to the pan, coating it well.

CHICKEN AND BROCCOLI WITH BROWN SAUCE

Steps:

• Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
• Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
• Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
• Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
• Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
• Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
• Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
• At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.

CHINESE BBQ CHICKEN

Steps:

• Place Marinade ingredients in a ziplock bag or bowl and mix to combine.
• Add chicken and mix to coat. Marinade for 3 - 24 hours.
• Optional: Cut chicken into bite size or large pieces and thread onto skewers. Use 1 skewer for small pieces, 2 for large, like pictured in post.
• Heat half the oil in a heavy based skillet over medium high heat, or BBQ on medium (if using grill side, brush oil on bars).
• Remove chicken from marinade (RESERVE for basting) and place in the skillet - cook in 2 batches, don't crowd the pan. Cook for 4 minutes then turn.
• Use the Marinade to baste the cooked side of the chicken. After 3 minutes, turn the chicken over so the basted side is now cooking again - cook for 1 minute.
• Baste the chicken, then turn again and cook for 45 sec - 1 min.
• Transfer chicken to a plate, cover loosely with foil and rest for 5 minutes.
• Serve, garnished with green onions / scallions if using!

CHINESE SOY SAUCE CHICKEN

Steps:

• Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
• Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
• Remove chicken pieces from sauce and set aside in a serving platter.
• Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
• Sprinkle scallions and sesame seeds and serve with rice.

PAN SAUCE CHICKEN

Steps:

• Season chicken breasts with salt, pepper and seasoned salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.
• Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.
• Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices.
• Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.

CHINESE BROWN SAUCE CHICKEN

Steps:

• 1. Cut chicken into 1 inch chunks and lightly brown in a small amount of oil (I like to use peanut oil).
• 2. Remove chicken from pan and add garlic, soy sauce, brown sugar and 1 cup of chicken broth. Stir to mix, add desired vegetables (I use broccoli and carrot slices). Put chicken back in pan. Cover pan and simmer for about 15-20 minutes.
• 3. Mix cornstarch with remaining chicken broth and add to mixture. Bring to a boil to thicken, then remove from heat.
• 4. Serve over hot cooked rice.