Empress Chicken Recipes

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EMPRESS CHICKEN



Empress Chicken image

Empress chicken was my favorite thing to order at the local chinese restaurant. They switched over to "fast food" chinese, and this dish got lost in the translation! I found this recipe online, and it's very close to my beloved dish! Great over rice. NOTE: The amount of cornstarch has been adjusted based upon reviewers' comments.

Provided by Charmie777

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 cups chicken broth
3/4 cup sugar
1/4-1/2 cup cornstarch
1/2 cup soy sauce
1/2 cup white vinegar
3 -4 garlic cloves, minced
1 1/2 teaspoons fresh ginger, chopped
3 lbs boneless skinless chicken breasts, cubed
1/4 cup dark soy sauce (tamari)
1 large egg, beaten
1/2 cup cornstarch
2 cups green onions, minced (one bunch)
8 small hot peppers, diced (I used jalapenos)

Steps:

  • Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
  • Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
  • Add cornstarch and mix chicken until coated.
  • Deep fry in hot oil until golden brown.
  • Drain on paper towels.
  • Place a small amount of oil in wok and heat to very hot.
  • Add onions and peppers and stir fry 30 seconds.
  • Stir in sauce mixture (shake again first).
  • Cook until thick. If it gets too thick, add some water until desired consistency.
  • Add chicken and cook until hot and bubbly.
  • Serve over hot rice.

EMPRESS CHICKEN



Empress Chicken image

This is truly a royal dish! I noticed there is another recipe with this name but my is different enough to warrant this posting. This is my version on my favorite take-out.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
1/4 lb large white mushroom, quartered
1/2 cup celery, thinly sliced
1/2 cup green peas, frozen, thawed
1/2 cup cooked lean ham, diced
8 ounces vermicelli, cooked
1/2 cup sodium-free chicken broth
1 tablespoon canola oil
2 garlic cloves, crushed
1 inch gingerroot, crushed
1/2 cup dry white wine
1 tablespoon light soy sauce
1 teaspoon cornstarch (or arrowroot)
2 tablespoons water

Steps:

  • Cut chicken into 3/4 inch pieces, set aside.
  • Pour oil into a COLD wok or skillet; add garlic and ginger. Place over low heat until garlic turns brown, 3-4 minutes. Remove and discard garlic and ginger.
  • Increase heat to high. When oil is sizzling, add chicken pieces. Stir-fry until chicken turns white and becomes firm.
  • Reduce heat to medium-low.
  • Add wine. Simmer until wine evaporates, stirring often.
  • Add mushrooms and celery and cook 1 minute.
  • Add peas, ham, soy sauce, and broth.
  • Stir together until hot throughtout.
  • In small bowl combine cornstarch and water. Stir into chicken mixture.
  • Cook, stirring, until liquid thicken.
  • Serve over vermicelli.
  • Now you have a dish fit for a Queen -- oh, I mean -- AN EMPRESS!

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