Shanghai Style Chicken Recipes
SHANGHAI CHICKEN
We love this recipe, and have for many years. I've been making it since not long after we were married, and I still get requests. It's easy and quick. To make it healthier for us, I no longer sprinkle the chow mein noodles on top, but the kids sure loved them! The recipe card says this is from Woman's Day magazine. It would have sometime back in the 80's.
Provided by Chef PotPie
Categories Asian
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into small cubes and saute in oil until firm.
- Stir in celery and saute until crisp-tender, about 2 minutes.
- Stir in next 6 ingredients, bean sprouts through green onions.
- Bring to boil, reduce heat and simmer 2 minutes.
- Serve over rice and top with chow mein noodles.
SHANDONG CHINESE CHICKEN
A great chicken dish with a local Chinese Provincial flair. I learned this recipe while teaching English in mainland China. Serve with rice or noodles and a cole slaw or Korean kimchee. Ice cold beer is the beverage of choice with this dish.
Provided by SONNYCHIBA
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and brush the foil with melted butter.
- In a medium bowl, mix together the vinegar, water, mayonnaise, horseradish, sugar, salt and pepper until well blended. Coat each piece of chicken heavily with the sauce, and place onto the prepared baking sheet.
- Bake, uncovered, for about 45 minutes in the preheated oven. Baste occasionally with remaining sauce. Chicken is done when the juices run clear, and the meat is no longer pink. Serve with rice or noodles.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 5.1 g, Cholesterol 128.7 mg, Fat 42.7 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 11.1 g, Sodium 318.2 mg, Sugar 4 g
SHANGHAI CHICKEN AND NOODLES
Delicious 30-minute dinner? You can do it with chicken breasts and four other ingredients!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
- Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.
Nutrition Facts : Calories 385, Carbohydrate 51 g, Cholesterol 115 mg, Fiber 5 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg
SHANGHAI CHICKEN IN WINE SAUCE
Provided by Eileen Yin-Fei Lo
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the chicken in a large pot, preferably an aluminum Dutch oven. Cover with water and bring to a boil.
- Lower the heat, cover the pot leaving a slight opening, and simmer chicken for about 30 minutes.
- Remove chicken from pot, drain and cool on a cake rack.
- When chicken has cooled, chop into pieces 2 inches by 1 inch, skin and bones included. Place on a serving dish.
- Mix together the remaining ingredients and pour the marinade over the chicken. Marinate for one hour. Serve at room temperature.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 488 milligrams, Sugar 0 grams, TransFat 0 grams
SHANGHAI-STYLE CHICKEN
inspired by chinese speciality hong shao rou
Provided by angiechili
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large wok or frying pan set over a high heat. Once smoking hot, add the chicken and stir-fry for 2-3 minutes, until browned in places. Add the ginger, the white part of the salad onions (reserve the green tops, to serve). five spice powder, garlic and 1/2 the chilli; fry for 3-4 minutes, until fragrant.
- Splash in the rice wine ( or sherry), soy sugar and 2 tbsp water. Boil rapidily for 6-8 minutes, stirring often, until everything is coated in a sticky glaze. Scatter over the reserved salad onion tops and chilli. Serve with steamed white rice and pak choi, if liked.
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.
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