MA YOU JI (SESAME OIL CHICKEN)
The chicken is mild sweet from being cooked in Chinese rice wine. From "Saveur" magazine.
Provided by threeovens
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a skillet or wok over high heat; add ginger and cook, stirring often, until fragrant, about 1 minute.
- Add chicken and toss to coat with the oil, stirring occasionally, until lightly browned, about 7 minutes.
- Remove breast meat and transfer to a plate.
- Add wine and bring to a boil; reduce to medium low and simmer, covered, about 30 minutes, stirring occasionally.
- Return breast meat and cook 15 minutes; season with salt.
TAIWANESE SESAME OIL CHICKEN STEW
Earlier this year, I called my mom to ask her how to make muah yu gei which literally translates to sesame oil chicken in Taiwanese. I love this dish because it's delicious and a great weeknight dish for a busy working lady like myself. No one eats this dish 'as is' like this. You need carbs! I GUESS rice could do, but I will always use 'me sua' which literally translates to 'noodle thread' in Taiwanese. They're a super thin type of noodle used in a lot of Chinese and Japanese cooking, but I have no idea what they're called in English (apparently, they're called somen). Anyways, no substitutes as far as noodles go! You have to get the super thin noodles like the ones I have pictured.
Provided by MSTINAWU
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain. Heat the vegetable oil in a large skillet over high heat. Stir in the chicken pieces, and cook until browned on the outside, about 3 minutes. Pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices. Bring to a boil, then reduce heat to medium, and simmer for 3 minutes. Add the water, return to a boil, and cook until the chicken is no longer pink, and easily pulls away from the bone, about 5 minutes more.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, drop the somen in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. Drain well in a colander set in the sink.
- Stir the somen noodles into the simmering chicken to serve.
Nutrition Facts : Calories 1185.2 calories, Carbohydrate 86.9 g, Cholesterol 102.5 mg, Fat 69 g, Fiber 4.9 g, Protein 38.8 g, SaturatedFat 12.1 g, Sodium 2168.6 mg, Sugar 0.1 g
DONG-AN ZI JI (DONGAN CHICKEN)
This recipe is from one of the great Hunanese chefs, Shi Yinxiang, who used to cook for Chairman Mao whenever he returned to his home province.
Provided by Member 610488
Categories Whole Chicken
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Bring the water or stock to the boil in a large saucepan over a high flame. Add the chicken and return the liquid to a boil, skimming the surface as necessary.
- Crush half the ginger and one scallion with the flat side of a cleaver or a heavy object, then add to the pan with the chicken. Reduce the heat and poach the chicken for 10 minutes.
- Remove the chicken from the cooking liquid and allow it to cool; reserve the cooking liquid. The chicken should be about three-quarters cooked.
- When the chicken is cool enough to handle, remove the flesh from the carcass and cut as far as possible into bite-size strips, along the grain of the meat. Do not discard the skin. (The bones and scrappy pieces of meat can be returned to the cooking liquid and made into stock.).
- Cut the fresh chile in half lengthwise and discard the seeds and pithy part, then cut into very fine slivers about 1 1/2 inches long. Peel the remaining ginger and cut it into slices and then slivers similar to the chile. Cut the green parts of the remaining 2 scallions into slivers of a similar length; set aside.
- Heat the wok over a high flame until smoke rises, then add the lard or peanut oil and swirl around. When the oil is warming up but before it is smoking hot, add the fresh chile and ginger, along with the dried chiles and Sichuan pepper (if using), and stir-fry until fragrant, taking care that the seasonings do not take color or burn.
- Add the chicken and continue to stir-fry. Splash the Shaoxing wine around the edges of the chicken. Add the vinegar, Sichuan pepper oil (if using), and salt to taste.
- Add up to a cup of the chicken poaching liquid (if the chicken is very juicy, no additional liquid will be necessary), bring to a boil, and then turn the heat down a little and simmer briefly to allow the flavors to penetrate the chicken, spooning the liquid over.
- Add the potato flour mixture to the liquid and stir as the sauce thickens. Throw in the scallion greens and stir a few times. Remove from the heat and stir in the sesame oil. Serve.
Nutrition Facts : Calories 1145.5, Fat 91.9, SaturatedFat 28.6, Cholesterol 318.4, Sodium 337.9, Carbohydrate 5.5, Fiber 1.4, Sugar 2.1, Protein 70.1
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