Source(google.com.pk)
In China the chicken represents the phoenix, the mythological bird that rose from its ashes and that symbolizes rebirth and reaffirmation. Because of this deeply held belief, chicken is served at every New Year celebration, every wedding feast, and every birthday dinner. The chicken is honored for its eggs, its meat, and the flavor it provides for stocks and broths. Because of the reverence for this bird, the Chinese prepare chicken in myriad ways. Chicken is steamed, baked, boiled, stir-fried, deep-fried, pan-fried, and roasted. It is served hot, cold, or at room temperature. No part of the chicken is wasted from its bones to its skin to its feet, a Chinese delicacy.
Now, renowned Chinese cooking expert Eileen Yin-Fei Lo, who has been called "the Marcella Hazan of Chinese cooking" by The New York Times, brings her love of Chinese cooking and traditional Chinese chicken recipes to American home cooks in The Chinese Chicken Cookbook.
The Chinese Chicken Cookbook brings together more than one hundred of the best traditional and modern chicken recipes of China from simple stir-fries to more elaborate celebration dishes. In chapters that pair chicken with noodles and rice and in chapters on soup, preparing chicken in the wok, and cooking it whole, readers will find dozens of delicious, easy-to-prepare delicacies. Recipes such as Two-Sesame Chicken, Hot and Sour Soup, Ginger Noodles with Chicken, Chicken Water Dumplings, Chicken Stir-Fried with Broccoli, Mu Shu Chicken with Bok Bang, Mah-Jongg Chicken, and Asparagus Wrapped in Minced Chicken offer new and flavorful ways to prepare chicken whether you're making a quick weeknight meal or having dinner guests on a Saturday night.
Although these recipes use ingredients that home chefs can find in the international section of a well-stocked supermarket or on the Internet, Lo includes the Chinese names for ingredients and recipes, rendered in beautiful Chinese calligraphic characters. Not only decorative, these characters can help you locate unfamiliar ingredients in a Chinese market. The Chinese Chicken Cookbook also has sections on how to select and clean a chicken, a detailed explanation of Chinese ingredients, suggested equipment (including how to properly season a wok), and how to cook a perfect pot of rice.
With wonderful family stories from the author's childhood in China, The Chinese Chicken Cookbook is not just a cookbook for your cookbook library, it is a source of culinary inspiration.
CHINESE ORANGE CHICKEN
Prep Time
40 minutes
Cook Time
10 minutes
Total Time
50 minutes
Yield
4 servings
INGREDIENTS
1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
1 cup 2 tablespoons cornstarch, divided
2 large eggs, beaten
1 cup vegetable oil
1/2 teaspoon sesame seeds
1 green onion, thinly sliced
FOR THE MARINADE
1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3 cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon Sriracha, or more, to taste
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
INSTRUCTIONS
To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.
Chinese Chicken Recipes
The Chinese believe in using all parts of a chicken, including the feet. Here are some interesting chicken recipes from the Chinese Food Recipe File
Almond Boneless Chicken (Wor Su Gai)
Asparagus Chicken Stir-fry
Aunt Florence's Mochi Chicken
Baked Hoisin Sauce Chicken Wings
Beggar's Chicken
Bok Choy Chicken Stir-fry in Garlic Sauce
Bang Bang Chicken
Bourbon Chicken
Cashew Chicken
Chengdu Chicken
Chicken in Black Bean Sauce
Chicken in Rice
Chicken Salad with Rice Sticks
Cantonese Steamed Chicken
Chicken Glazed in Bean Sauce
Chicken Velvet
Chicken Wings With Oyster Sauce
Chicken With Almonds
Chicken With Green and Red Peppers
Chicken with Pinenuts
Chicken With Walnuts
Chicken Wontons
Chinese Chicken Salad
Chinese Cold Chicken (Red Cooked Chicken)
Cold Lemon Chicken
Curry Chicken With Potato
Curry Chicken With Rice
Drunken Chicken
Easy Chinese Crockpot Chicken
Five-spice Chicken
Garlic Chicken
General Tso's Chicken
Ginger Chicken
Governors Chicken
Hot Chicken Salad - Szechuan Bang Bang Jin
Kung Pao Chicken
Kung Pao Chicken (lower in fat)
Leftover Chicken With Red and Green Peppers
Lemon Chicken
Lemon Chicken (Steamed)
Lemon Chicken (Vietnamese)
Mah Gu Gai Pin (Moo Goo Gai Pan)
Mongolian Chicken
Moo Goo Gai Pan
Orange Chicken (Quick and Easy)
Orange Chicken With Red Chiles
Oyster Sauce Chicken (Stir-fry)
Easy Oyster Sauce Chicken
Paper-wrapped Chicken
Pineapple Chicken With Sweet and Sour Sauce
Red-Cooked Chicken
Sauteed Chicken Chengdu Style
Sesame Chicken
Soy Sauce Chicken with Shiitake Mushrooms
Spicy Chicken Wing -
Spicy Soy Sauce Chicken
Stir-fried Chicken With Mango
Strawberry Chicken Stir-fry
Sweet and Sour Chicken
Sweet and Sour Chicken With Lemon
Szechuan Style Chicken
Szechuan Hot Chicken Salad
Ultimate Chicken Stir-fry
White Cut Chicken
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