Shore Chicken Recipes

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CHINESE HOT HOT CHICKEN BY DINAH SHORE 1978



Chinese Hot Hot Chicken by Dinah Shore 1978 image

This was in Bon Appetit magazine in 1978, and that was the first time I tried it, but not the last. Give it a try, I am sure its one you will use again and again also.

Provided by andypandy

Categories     Poultry

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/4 cup chicken stock
2 tablespoons dark soy sauce
1 tablespoon cream sherry
1 teaspoon chinese chili paste with garlic
1 teaspoon red wine vinegar
1 teaspoon granulated sugar
1 teaspoon cornstarch
1 teaspoon sesame seed oil
2 cups peanut oil (for frying)
1 egg white
1 tablespoon cornstarch
1/2 teaspoon salt
4 skinless chicken breasts, cut into bite size pieces
1/2 cup dry roasted peanuts
10 whole dried chilies, stems removed
2 green onions, cut into 1/2 inch pieces
2 garlic cloves, minced well

Steps:

  • Sauce;.
  • Combine all the first eight ingredients from the stock to sesame seed oil. Blend and mix all well. Set aside.
  • Heat the two cups peanut oil in the wok to 375 degrees F.
  • Combine the egg white, cornstarch, and salt well together, add the pieces of chicken and coat evenly. Deep fry in two or three batches until light golden and almost fully cooked. Remove from the wok with slotted strainer to paper towels to drain.
  • Add the dry roasted peanuts to oil and stir until a golden brown. Remove with slotted spoon to paper towels.
  • Drain all oil now into a stainless pot to cool and use for another use.
  • Place two tablespoons oil back into wok, add the dried chili peppers and stir until dark red, but watch so they do not burn.
  • Add in the green sliced onion, garlic, and stir fry for 30 seconds.
  • Return chicken to pan and cook now one minute over high heat. Add the sauce and stir until glazed and heated thru.
  • Quickly toss in peanuts.
  • Serve over steamed rice.

Nutrition Facts : Calories 1434, Fat 126.4, SaturatedFat 21.2, Cholesterol 137.3, Sodium 1215.6, Carbohydrate 13.1, Fiber 3, Sugar 3.7, Protein 63.8

DINAH SHORE'S MOTHER'S SOUTHERN BELLE CHICKEN SALAD



Dinah Shore's Mother's Southern Belle Chicken Salad image

Dinah Shore was a Southern Belle from Nashville, Tennessee so you know that her Mama's chicken salad is bound to be a high cholesterol item!! But we just don't worry about that in the South, honey!! When you make yor biscuits with lard, a little extra cream ain't nuthin' to fret about!! I don't know whether my Mama got this from a magazine or one of Miss Dinah's cookbooks, but it "shore" is yummy.My Mama ammended the ingredients somewhat to make it more to her taste. I have included the cooking and chopping times in the prep time, but you can be chopping the veg's while the eggs and the chicken are boiling so it really doesn't take that long to prep. The longest "time" is for the chicken to marinate, but believe me this is worth any amount of time!!!!

Provided by Georgia Girl

Categories     Lunch/Snacks

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 15

8 cooked boneless skinless chicken breasts, cubed
1 cup French dressing
1 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 teaspoon grated onion
2 chopped hard-boiled eggs
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup mayonnaise
1/3 cup unsweetened heavy cream, whipped
1/2 cup finely chopped pecans
2 teaspoons Tabasco sauce
2 teaspoons Worcestershire sauce
1 1/2 tablespoons capers, drained

Steps:

  • Marinate the cooked,cubed chicken breasts in the French dressing in the refrigerator for 3 to 4 hours, then drain and discard the French dressing.
  • Combine the cubed chicken, celery, bell peppers, grated onion, chopped boiled eggs, salt and pepper in a large salad serving bowl.
  • Stir gently, but mix well.
  • In another bowl combine the mayonnaise, whipped cream, pecans, Tabasco sauce, Worcestershire sauce and drained capers, mixing well.
  • Add the dressing to the salad and stir gently to mix well.
  • Serve as soon as thoroughly chilled--usually about 20 min.
  • If you want to make this ahead of time, don't add the dressing as the whipped cream will tend to go flat.
  • Mix the dressing up and add just before serving.

Nutrition Facts : Calories 436.4, Fat 30.3, SaturatedFat 6, Cholesterol 138.8, Sodium 977.2, Carbohydrate 11.1, Fiber 1.1, Sugar 7, Protein 30.3

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