Chicken with oyster sauce Chicken with oyster sauce.  Despite its name, oyster sauce does not taste “fishy” or even like osters.  It is a rich sauce that has a special affinity for chicken. Ingredients: 1/2 chicken, about 1 1/2 pounds 4 scallions 4 tablespoons oyster sauce 1 teaspoon light soy sauce 2 teaspoons dry sherry 1 teaspoon sugar Dash of pepper 2 tablespoons peanut oil 1/2 teaspoon minced garlic 1 slice gingerroot, the size of a quarter 1/2 cup chicken stock or water 2 teaspoons cornstarch mixed with 1 tablspoon water 1/2 teaspoon sesame oil Preparation: Chop the chicken into

Diced chicken with walnuts Diced chicken with walnuts. Ingredients: 1/4 cup shelled walnut halves Oil for deep-frying 12 snow peas 1/2 pound boned chicken 1/2 cup button mushrooms 1/2 pound Chinese cabbage (bok choy) 4 water chestnuts 1/4 cup sliced bamboo shoots 1 stalk celery 1/4 teaspoon salt or to taste 1/2 teaspoon dark soy sauce 1/4 cup water 1 teaspoon cornstarch mixed with 3 tablespoons water 1/4 teaspoon sugar Dash of pepper Preparation: Deep-fry the walnuts in the oil heated to 275 degrees for 2 minutes.  Allow to cool.  String the snow peas.  Dice the chicken mushrroms, cabbage, water

Chinese fried chicken cantonese style Chinese fried chicken cantonese style Ingredients: Chinese black mushrooms 1/4 pound Chinese cabbage (bok choy) 1/4 cup sliced bamboo shoots 2 water chestnuts 1/2 chicken, about 1 1/2 pounds 1 table spoon dark soy sauce 2 tablespoon dry sherry 4 cups peanut oil 4 slices gingerroot (the size of a quarter) 1/4 teaspoon salt 1/2 cup water 1 teaspoon cornstarch mixed with 3 tablespoon water 1/2 teaspoon sugar Dash of pepper Preparation: Soak the mushrooms in water for 30 minutes to softer.  Remove the tough stems.  Drain and shred.  Slice the cabbage diagonally at 1/2

Chicken with brown bean sauce Chicken with brown bean sauce. Ingredients: 1/4 cup diced Chinese black mushrooms 2 whole chicken breasts 1 1/2 tablespoons brown bean sauce 3/4 teaspoons light brown sugar 1/3 cup dry sherry 1 teaspoon dark soy sauce 1/3 cup chicken stock 2 tablespoons peanut oil 1 teaspoon minced garlic 1 teaspoon minced gingerroot 1/4 cup diced bamboo shoots 2 teaspoons cornstarch mixed with 1 tablespoon water Preparation: Soak the mushrooms in water until soft or about 30 minutes, and drain.  Cut off and discard the tough stems.  Dice the mushrooms into 1/4 inch squares.  Skin and

Scallion stuffed chicken Scallion stuffed chicken.   The gentle flavour imparted to a whole chicken stuffed with scallions, leeks, or garlic has been appreciated by many cultures. This is the Chinese version. Ingredientes: 11 scallions 1 1/2 tablespoons kosher salt 1 tablespoon minced giger-root 2 tablespoons dry sherry 1 chicken, about 3 pounds Preparation: Chop 10 of the scallions into therre parts. Mix the salt, gingerroot, and sherry. Rub this mixture throughly inside and outside the chicken. Stuff the chopped scallions into the chicken cavity and let it stand for 1 hour. Place the chicken on a heatproof plate.  Put in

Braised chicken wings Braised chicken wings Ingredients: 1 1/2 pounds chicken wings 4 chinese black mushrooms 3 scallions 2 tablespoon peanut oil 1/2 teaspoon salt 2 slices ginger root, the size of a quarter 1 cup coarsely chopped celery cabbage 1 1/2 teaspoons light brown sugar 2 tearspoons light soy sauce 2 tearspoons dark soy sauce 3/4 cup chicken stock 2 teaspoons sesame oil 2 teaspoons dry sherry 2 teaspoons cornstarch mixed with 1 tablespoon water Preparation: Cut each chicken wing into 2 pieces at the joint. Soak the mushrooms in water for 30 minutes or until they are soft,

Steamed chicken with asparagus Steamed chicken with asparagus. Ingredients: 1 Bunch Chinese parsley 1 16-oz can asparagus tips 1 4-pound chicken 2 sl Fresh ginger root 1/4 ts Salt 1 Garlic 1/2 ts Salt 2 tb Water Sugar 1/2 c Cream (half-and-half) 2 tb Cornstarch 4 Cloves star anise 1 Piece dried tangerine peel Preparation: 1. Soak tangerine peel. 2. With a sharp knife, make an incision along the chickens backbone, but do not cut through bone. 3. Mince ginger root, garlic and soaked tangerine peel; stem parsley. Combine with salt and sugar. 4. Spread mixture evenly inside birds cavity. Add star anise. Then sew up cavity securely or skewer. 5. Place chicken in a large

Stewed Shanghai chicken Stewed Shanghai chicken. Shanghai, on the central coast of China, is the largest city in the country and a global financial hub. Its center is the Bund, a famous coastal promenade with buildings from the colonial era. On the other side of the Huangpu River stands the futuristic profile of the Pudong district, with the Shanghai Tower 632 m high and the Oriental Pearl TV Tower, with its characteristic pink spheres. The extensive Yu Garden has traditional pavilions, towers and ponds. Ingredients: 1 chicken ( 4 pounds) 8 Chinese black mushrooms 1/2 cup chicken stock 1/4 cup

Rock Sugar Ginger Chicken Rock Sugar Ginger Chicken Ingredients: 6.5  bone-in chicken thighs (2.5  lb. total) 1 tablespoon salad oil 6.5 ounces fresh ginger, scrubbed and thinly sliced 1/2 cup fat-skimmed chicken broth 2 ounces yellow rock sugar (about 1/3 cup) or 1/4 cup granulated sugar 2 tablespoons black soy sauce or 2 tablespoons regular soy sauce plus 1/2 teaspoon molasses 1/2 teaspoon salt Thinly sliced green onions (optional) Preparation: Start washing, rinsing and pat dry chicken. Heat a pan. When hot, add oil and ginger; stir about 4-5 minutes, until ginger is lightly browned.  Reduce heat to medium-high; push

Chicken livers in chinese chicken sauce Chicken livers in chinese chicken sauce Ingredientes: 3 1/2 lbs Chicken livers (the quantity per your desire) Red chinese chicken sauce Preparation: Wash and rinse the chinese chicken livers.  Dry with paper towels. In a pot, add all the ingredientes of the red chicken sauce. Mix all the ingredients and bring to a boil. Add the chicken pieces and reduce temperature, a gentle simmer, and cook for 50 minutes. Turn the pieces once or twice. Once finished, turn off the heat and let chicken livers sit, covered. After some minutes, take off the chicken