DEEP SOUTH FRIED CHICKEN
This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!
Provided by Marilyn
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat the shortening in a large, cast iron skillet over medium-high heat.
- In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
- Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g
PEKING STYLE CHICKEN
This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.
Provided by Diana 2
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
- Coat chicken pieces in cornstarch. Dip into beaten egg whites.
- Saute the chicken in hot oil until crispy and brown.
- Drain oil from the pan and add sauce.
- Cook for 5 minutes over low heat.
PEKING-STYLE CHICKEN
Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
- Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
- Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.
Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium
PEKING CHICKEN - DEEP-FRIED CHICKEN LEGS
A recipe I have used many times, one of Madame Wong's best. Much easier than it appears to be. Prep time includes marinating.
Provided by Miss. McGillicudy
Categories Whole Chicken
Time 4h25m
Yield 8 pieces, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin from the chicken.
- Cut the chicken into 8 equal pieces.
- Rub the salt and white pepper over the chicken pieces.
- In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar.
- Set aside half of the marinade to use later.
- Place the chicken pieces in a large resealable bag.
- Pour in the unreserved marinade.
- Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
- Heat oil for deep-frying to between 360-375°F.
- While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken.
- Make sure the chicken pieces are quite dry.
- Dredge each of the chicken pieces in the flour.
- Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy.
- Remove from the wok with a slotted spoon. Drain on paper towels.
- Remove all but 2 tablespoons oil from the wok.
- Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds).
- Add the reserved marinade.
- Bring to a boil.
- Add the deep-fried chicken.
- Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through.
- Serve immediately.
Nutrition Facts : Calories 2006.4, Fat 194.9, SaturatedFat 30.1, Cholesterol 155.2, Sodium 1801.3, Carbohydrate 17.9, Fiber 1, Sugar 2.9, Protein 43.3
PEKING STYLE SAUCE
Number Of Ingredients 5
Steps:
- Combine all ingredients. Use as a dip.
Nutrition Facts : Nutritional Facts Serves
DEEP-FRIED PEKING CHICKEN: CELERY SAUCE
Number Of Ingredients 8
Steps:
- 1. Slice celery stalks thin. Mince scallions. Place both in a saucepan. 2. Add sherry, soy sauce, oil and stock bring slowly to a boil. 3. Add deep-fried chicken pieces and simmer, covered, to heat through. Remove chicken, leaving liquids in pan. 4. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over chicken and serve.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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