Royal Concubine Chicken Recipes

CONCUBINE'S CHICKEN 贵妃鸡

Steps:

• With a sharp cleaver or chef's knife, chop the chicken thighs into 2-inch (5 cm) cubes. You may remove the skin if you wish. Dab off excess liquid with paper towels.
• In a large bowl, add the chicken, 1⁄4 teaspoon of the cooking wine, the cornstarch, and 1⁄4 teaspoon of the white pepper powder. Mix together with your hands.
• In a large pot or wok, heat the vegetable oil over high heat. Dry off the soaked chile and add it to the pan, along with the star anise and Sichuan peppercorns. Fry until fragrant, up to 30 seconds. Strain out from oil and discard.
• Turn the heat down to medium and add the Pixian bean sauce, 2-inch green onion pieces, and ginger. Stir to combine. Turn the heat up to high before adding the chicken, longhorn pepper, bell pepper, and the remaining 1 tablespoon cooking wine. Stir-fry for 2 minutes. Add the soy sauce and 1 cup (240 ml) water. Stir and cook for 10 minutes.
• Add the potatoes. Stir and cook for 5 more minutes. Add the sugar, the remaining 1⁄4 teaspoon white pepper powder, and the garlic. Stir and cook for 2 minutes.
• Meanwhile, pull and cook noodles according to directions and strain, reserving the water. Cook the cabbage or bok choy briefly in the noodle water. Strain out and place on top of the noodles. Toss with chicken mixture and remaining ingredients. Serve immediately.

CHICKEN ROYALE

Steps:

• Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.

THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)

Steps:

• Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
• To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
• Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
• Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
• Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

ROYAL CONCUBINE CHICKEN

Steps:

• Pre-heat oven to 375 degrees Fahrenheit. Heat deep fryer with oil for deep-frying. Deep-fry the cut-up chicken pieces. Remove and drain on paper towels. Place the chicken in a heat proof casserole dish and add the soy sauce, mixing it in with chopsticks. In a frying pan, heat the lard and then add the bacon, onions, ginger, and garlic in that order, and stir-fry. Place around the chicken in the casserole dish. In a small pot, bring the stock and rice wine to a boil, adding the salt. Pour over the chicken and cook in the oven for 1 hour.

ROYAL CHICKEN

Steps:

• Remove the flesh from the cooked chicken and cut into small pieces.
• In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.
• Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
• Simmer, uncovered, for about 10 minutes until well reduced.
• Strain and leave to cool.
• Puree the chopped apricot halves in a blender or food processor or through a sieve.
• Beat the cooled sauce into the mayonnaise with the apricot puree.
• Whip the cream until it forms stiff peaks and fold into the mixture.
• Season, adding a little extra lemon juice if necessary.
• Fold in the chicken pieces.
• Garnish with watercress or parsley to serve.

ROYAL CONCUBINE CHICKEN

Steps:

• Pre-heat oven to 375 degrees Fahrenheit. Heat deep fryer with oil for deep-frying. Deep-fry the cut-up chicken pieces. Remove and drain on paper towels. Place the chicken in a heat proof casserole dish and add the soy sauce, mixing it in with chopsticks. In a frying pan, heat the lard and then add the bacon, onions, ginger, and garlic in that order, and stir-fry. Place around the chicken in the casserole dish. In a small pot, bring the stock and rice wine to a boil, adding the salt. Pour over the chicken and cook in the oven for 1 hour.