Mai Fun City Chicken Recipes

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CHICKEN MEI FUN



Chicken Mei Fun image

Make and share this Chicken Mei Fun recipe from Food.com.

Provided by Cooking Creation

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces rice noodles, thin (rice vermicelli)
2 tablespoons sesame oil
1 carrot, julienne cut
1/2 cup onion, sliced
1 1/2 cups cabbage, shredded
1/2 lb chicken breast, boneless and skinless cut in thin strips
2 large eggs
1 teaspoon fresh ginger, minced
1 cup bean sprouts, drained and rinsed
1/4 cup water
1/4 teaspoon brown sugar
2 tablespoons soy sauce (to taste)
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.
  • While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
  • Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts and eggs. Once the eggs are cooked, stir in the water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
  • Drain the rice noodles and add them to the skillet. Season with salt, pepper or soy sauce, to taste.
  • Enjoy!

MAI FUN SALAD WITH CHICKEN



Mai Fun Salad with Chicken image

A good friend of mine who is also an excellent cook served this elegant but very easy-to-make salad at a luncheon years ago. She shared her recipe and I've been using it with great success ever since. It is delicious and everyone who tries it loves it! It's a great brunch or luncheon entree and also is good on a buffet table. It's an easy recipe to double and if you're asked to bring a salad, it travels well and is easy to assemble. I always make extra dressing for the table.

Provided by annbb

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 head romaine lettuce, torn,washed and dried
2 chicken breast halves
1 bunch scallion, chopped
1/2 cup slivered almonds, toasted
1/4 cup sesame seeds, toasted
1 (11 ounce) can mandarin oranges, drained
1 1/4 ounces packages mai fun rice noodles (Sai Fun bean noodles also works if you can't find Mai Fun)
canola oil, for frying the mai fun noodles
3 -6 tablespoons sugar (to your taste, I use about 3 T.)
1 teaspoon salt
1 lemon, juice of
1/2 teaspoon fresh ground pepper
4 tablespoons rice vinegar
1/4 cup canola oil, not olive oil

Steps:

  • The day before: Steam the chicken breasts until cooked through, about 20 to 30 minutes.
  • While they are steaming, mix together the dressing ingredients (if you have a hand blender, emulsify them) and set aside.
  • When chicken breasts halves are just cool enough to handle, shred them and place in a zip-loc bag.
  • Pour dressing over the chicken.
  • Press as much air as possible out of the bag and marinate overnight (in the refrigerator), turning over once or twice.
  • Toast the almonds and sesame seeds in separate pans in a 300º oven until evenly browned.
  • Stir them often and watch carefully as they both burn quickly.
  • Cool and store in the refrigerator.
  • The next day: In a small pot, heat 1 1/2- 2 inches oil until very hot.
  • Drop in small amounts of Mai Fun noodles and watch them puff up!
  • (takes about a second).
  • Remove with a slotted spoon and drain well on paper towels.
  • Do this just before serving if at all possible.
  • (If it's necessary to do ahead of time, let the puffed noodles cool completely and store in a ziploc bag or other air-tight container till ready to serve.) Put lettuce and scallions in a large bowl.
  • Pour chicken and dressing over lettuce.
  • Add oranges, almonds and sesame and toss to mix well.
  • Top with Mai Fun noodles and serve.

Nutrition Facts : Calories 467.1, Fat 29.1, SaturatedFat 3.2, Cholesterol 23.2, Sodium 643, Carbohydrate 41.6, Fiber 8.8, Sugar 21.6, Protein 15.8

SPICY CITY CHICKEN



Spicy City Chicken image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
4 shallots, diced
4 large mushrooms, thinly sliced
1 bunch cilantro, stems and leaves separated
2 jalapeno peppers, chopped with seeds
2 tablespoons ground cumin
2 cups chicken stock or canned broth
3/4 cup heavy cream
2 egg yolks
3 tablespoons palm sugar or brown sugar
1/4 cup red wine vinegar
3 pounds boneless chicken breasts and thighs
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
6 scallions

Steps:

  • Make the sauce by melting butter in a skillet. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add cilantro stems and 1/2 the leaves, jalapeno peppers, and cumin, lower heat and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream and return to a boil. Remove from heat. Puree in a blender, strain, and return to heat.
  • Whisk egg yolks, sugar, and vinegar together in a small bowl. Pour one cup pureed sauce into egg mixture to temper. Then combine egg mixture and puree, and cook over low heat, stirring constantly, until sauce is thick and smooth. Keep warm.
  • Preheat broiler or prepare grill. Season chicken lightly with salt and pepper, since sauce will be spicy. Mix oil and lime juice in a small bowl and brush chicken and scallions with it.
  • Broil or grill thighs about 12 minutes, breasts about 9 minutes, and scallions about 2 minutes per side. Always grill chicken skin-side down first.
  • Arrange grilled chicken over a bed of Basmati Rice and spoon sauce over all. Garnish with the remaining cilantro leaves and scallions, and serve immediately.

CITY CHICKEN



City Chicken image

Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.

Provided by Diane H.

Categories     Meat and Poultry Recipes     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 6

1 ¼ pounds pork loin, cut into 1 inch cubes
1 ½ cups all-purpose flour for coating
salt and pepper to taste
2 cups chicken broth
1 pinch dried thyme
1 bay leaf

Steps:

  • Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
  • In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
  • Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 36 g, Cholesterol 67.2 mg, Fat 11.9 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 41.4 mg, Sugar 0.1 g

BEST CITY CHICKEN



Best City Chicken image

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken

Time 1h15m

Yield 7

Number Of Ingredients 9

2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S®) to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying

Steps:

  • Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
  • Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
  • Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g

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