Governors Chicken Recipes
NOBLE HOUSE GOVERNOR'S CHICKEN
Make and share this Noble House Governor's Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken into 3/4-inch cubes. Combine the cubes with the egg white, 2 tablespoons of water and 3 tablespoons of the cornstarch. Mix well.
- Heat the 2 cups oil in a wok or frying pan to 280F (medium to medium high heat), or put 1 piece of chicken in the oil and, when the bubbles rise from it like Champagne bubbles, add the rest of the chicken. Stir the chicken slowly and cook until the pink is no longer visible. Drain in a colander.
- Combine the bell peppers, scallions and ginger in a colander. Rinse in cold water. With a pair of scissors, cut the hot peppers lengthwise and then cut again widthwise, flaking the bits on top of the vegetables in the colander.
- Combine the soy sauce, sherry, garlic, sugar, salt, 2 tablespoons of cold water, and the remaining 1 tablespoon cornstarch. Mix well.
- Heat the 3 teaspoons oil in a wok until smoking. Stir-fry the vegetables for 5 minutes, or until bright in color. Add the chicken cubes and stir-fry for 30 seconds. Add the optional cocktail peanuts and toss 3 times.
- Restir the sauce and add it to the chicken and vegetables. Toss 5 times quickly and serve.
Nutrition Facts : Calories 1308.2, Fat 121, SaturatedFat 15.9, Cholesterol 65.8, Sodium 1001.7, Carbohydrate 22.1, Fiber 3.4, Sugar 7.6, Protein 30.8
GENERAL TAO CHICKEN
Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.
Provided by Mel
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
- Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
- Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
- Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.
Nutrition Facts : Calories 522.4 calories, Carbohydrate 34.5 g, Cholesterol 148.1 mg, Fat 26.8 g, Fiber 0.7 g, Protein 35.1 g, SaturatedFat 4.9 g, Sodium 1054.6 mg, Sugar 19.4 g
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