Noble House Three Tastes Chicken Recipes

SKILLET LEMON CHICKEN WITH OLIVES AND HERBS

Steps:

• Preheat oven to 400F with the rack in the center position.
• Heat the oil in a 10 inch cast iron skillet over medium-high heat. Season chicken with salt and pepper then sprinkle with flour. When oil is hot, sear chicken about 3 minutes on each side.
• Add garlic, wine, lemon zest, lemon juice, thyme and olives. Top with lemon slices if desired, transfer the pan to the oven and bake about 10 minutes, until 165F in the center.
• Serve hot topped with parsley.

THREE-CUP CHICKEN

Steps:

• Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
• Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
• Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
• Turn off the heat, add the basil and stir to combine. Serve with white rice.

NOBLE HOUSE GOVERNOR'S CHICKEN

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.

NOBLE HOUSE HAPPY FAMILY

Steps:

• Heat the oil in a large frying pan over medium heat. Put the sliced onion in the frying pan, and cook for a few minutes.
• Add the chicken strips, and cook for 1 minute. Add the pork strips, and cook for 1 minute. Add the beef strips, and cook for 1 minute. Add the lobster pieces, shrimp and scallops, mix well and cook for 2 minutes.
• Add the broccoli pieces and baby corn; cook for 1 minute. Add the red and green pepper. Increase the heat to medium-high; cook and stir for about 10 minutes.
• Sprinkle in the sugar and salt. Dissolve the cornstarch in water, and pour into the frying pan along with the soy sauce and shaoxing wine. Cook and stir until the sauce thickens.

THREE-CHEESE CHICKEN BAKE

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. , In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.