Moms Chinese Chicken Recipes

MOM'S CHINESE WALNUT CHICKEN

Steps:

• Make sure to start your rice before starting the Walnut Chicken!
• Cut chicken into half-inch pieces.
• Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
• Add the sugar, garlic and ginger powder and mix.
• Add the chicken and stir to coat. Put aside.
• Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
• Move the walnuts to a separate bowl.
• Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
• Add the nuts to the chicken and stir-fry for a couple more minutes.
• Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
• If more sauce is desired, just add additional water and heat.
• Serve hot with rice.

MY MOM'S CHINESE POT ROASTED CHICKEN

Steps:

• Marinate chicken in 1/4 cup soy sauce for 15 minutes.
• Brown chicken slowly in oil.
• Then add vermouth simmer for 30 minutes or until tender.
• Remove chicken set aside.
• Add celery and onions to pan. Cook for 1-2 minutes.
• In a 1 cup measure take the soy sauce used to marinate chicken, add.
• 3/4 cup of water, add rest of ingredients and enough water to measure 1 cup. Stir to mix. Cook until thickened.
• Put chicken back into pan and stir to cover.
• Enjoy.

MOM'S CHINESE CHICKEN WINGS

Steps:

• Rinse wings and pat dry.
• Mix all ingredients together and marinate overnight, turning a couple of times.
• Bake at 350°F for 40-50 minutes.
• Turn them over halfway through cooking time.
• Baste a couple of times as well.