Shanghai Hunan Chicken Recipes
HUNAN-STYLE CHICKEN
I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!
Provided by Dan
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
- Heat the oil in a large skillet over medium-high heat.
- Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
- Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 10.3 g, Cholesterol 116.8 mg, Fat 23.4 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 5 g, Sodium 908.2 mg, Sugar 4.9 g
HUNAN CHICKEN AND VEGETABLES
The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame in his restaurant kitchen and whipped this up in about 3 minutes! We home cooks have to make do with a saute pan, and a home stove won't cook nearly as fast as his wok on a flame.
Provided by Tracy Monroe
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
- Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
- Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
- Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.
Nutrition Facts : Calories 409 calories, Carbohydrate 56.1 g, Cholesterol 47.9 mg, Fat 10.6 g, Fiber 3.7 g, Protein 26.1 g, SaturatedFat 1.3 g, Sodium 1302 mg, Sugar 5.6 g
SHANGHAI HUNAN CHICKEN
The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame and whipped this up in about 3 minutes! Americans will have to make do with a saute pan, and I'm sure a stove won't cook nearly as fast as his wok on a flame. I hope I remembered most of his recipe!
Provided by Babes_Mom
Categories One Dish Meal
Time 27m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
- Scoop the chicken out with a slotted strainer and set aside.
- Pour the hot oil into a container.
- Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds.
- Dip the vegetables out with a strainer. Pour off any remaining water.
- Put the sauce ingredients into the empty pan. Heat and stir together well.
- Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce.
- Serve over cooked rice.
HUNAN CHICKEN
From Chinese Cookery a nice chicken dish that can be served either at room temperature or chilled. The cucumbers add a nice contrast to the spicy sauce. You can serve this over pasta or rice.
Provided by lazyme
Categories Whole Chicken
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
- Remove, let cool. Remove bones. Shred chicken with a cleaver.
- Combine with water chestnuts.
- Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve.
- To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with Tossed Noodles.
Nutrition Facts : Calories 364.2, Fat 24.5, SaturatedFat 6.5, Cholesterol 103.5, Sodium 374.9, Carbohydrate 8.4, Fiber 1.4, Sugar 2.3, Protein 27.2
HUNAN CHICKEN JUI-HSAING TANG, DAVID K'S
Provided by Fred Ferretti
Categories dinner, main course
Time 15m
Yield 4 portions if served as part of larger meal
Number Of Ingredients 14
Steps:
- Make sauce of soy sauce, garlic, ginger, hoisin, sugar and white vinegar in bowl and reserve.
- Marinate chicken pieces in beaten egg with salt and pepper and teaspoon of cornstarch for 5 minutes.
- Heat wok for 1 minute over high heat, add peanut oil. When wisp of white smoke appears, oil is ready. Sprinkle remaining teaspoon of cornstarch over chicken pieces and place in hot oil. Deep-fry for 1 1/2 to 2 minutes until chicken is crisp. Drain.
- Empty wok of oil. Place back over heat and when remaining residue of oil heats add scallions and chili peppers. Stir about 40 seconds. Add chicken and stir until well mixed.
- Add sauce and mix all ingredients until chicken pieces are thoroughly coated with sauce, about 3 minutes. There should be no liquid in wok. Remove and serve immediately.
SICHUAN HACKED CHICKEN
Provided by Jonathan Reynolds
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Fry the Sichuan peppercorns in the oil for 15 minutes. Discard the peppercorns, and reserve 4 1/2 tablespoons of oil for this recipe. (Save remainder for another purpose.)
- Skin and bone the chicken, then plunge it into boiling water and simmer till just barely cooked through, about 5 minutes. Cut into 1/4-inch-thick strips 3 inches long.
- Combine the peanut butter and sesame oil till smooth. Stir in all the remaining ingredients except the cilantro.
- Add 2 teaspoons of the red pepper flakes and then taste, adding up to 2 more according to your tolerance. Then add as much of your newly made Sichuan oil as necessary to make a sauce that isn't overly oily.
- Arrange the chicken on a platter, spoon the sauce over it and sprinkle the cilantro on top. Serve at room temperature.
Nutrition Facts : @context http, Calories 993, UnsaturatedFat 67 grams, Carbohydrate 9 grams, Fat 89 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 17 grams, Sodium 866 milligrams, Sugar 3 grams, TransFat 0 grams
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