Stewed Shanghai chicken

Stewed Shanghai chicken 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 dark soy sauce
  • 1/4 dry sherry
  • 1 tablespoon dark brown sugar
  • 1/2 cupsliced bamboo shoots
  • 2 scallions, cut into pieces
  • 2 slices ginger root, the size of a quarter

Preparation:

Chop the meat into 1 inch pieces.  Soak the mushrooms in water until they are soft or about 30 minutes.  Drain the mushrooms.  Cut off and discard the tough stems.  Slice the mushroom thinly.

In a skillet or wok combine the meat stock, soy sauce and sherry.  Bring to a boil.  Ads the remaining ingredients, cover, and simmer for 20 minutes.

Note: as option, you can add some noodles and green pepper.

 

 

Rock Sugar Ginger Chicken

Rock Sugar Ginger Chicken

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 ginger to edges of pan and add chicken pieces in the center of the pan, skin side down, in a single layer. Cook, turning once, until browned on both sides, about 8 to 10 minutes total. Drain off and discard fat from pan.

Stir broth, 1/2 cup water, sugar, soy sauce, and salt into pan around chicken. Cover and bring to a boil, then reduce heat to medium and simmer 8 minutes. Turn chicken pieces over, cover, and continue cooking until no longer pink at the bone (cut to test), about 10 minutes longer.

With tongs, remove the  chicken from the pan juices and place it into a bowl . Skim and discard fat from pan juices; pour juices over chicken. For decoration, you can sprinkle green onions on top of the chicken.

Chicken livers in chinese chicken sauce

Chicken livers in chinese chicken sauceChicken 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 livers of the pot.

Serve the chicken livers with the sauce.

 

 

 

 

 

Chinese chicken wings

Chinese chicken wings

Chinese chicken wings

Chinese chicken wings

Ingredients:

  • 3 1/2 pounds Chicken wings (or chicken pieces)

Red chinese chicken sauce

    • 1 cup Light soy sauce
    • 1 cup Dark soy sauce
    • 1/2 cup Chinese rice wine or dry sherry
    • 1/2 cup brown Sugar
    • 1 teaspoon Fennel seeds
    • 3 whole Star anise
    • 1 teaspoon Roasted Szechuan peppercorn
    • 1 thick slice fresh smashed Ginger
    • 1 Cinnamon stick
    • 4 cups of Water
  •  Preparation

Wash and rinse the chicken wings.  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 sit, covered.

After some minutes, take off the chicken of the pot.

Serve the chicken wings with the sauce.

 

 

 

 

 

I

Red cooked chicken

Red cooked chickenRed cooked chicken

Red cooked chicken is typical of the lower Yangtze.

Ingredients:

    • 5 cups water
    • 1 cup soy sauce
    • 1 cup Chinese rice wine
    • 1/4 cup packed light brown sugar
    • 1 inch cube peeled fresh ginger, smashed
    • 4 garlic cloves, peeled and smashed
    • 4 inch long pieces Asian dried tangerine peel
    • 4 whole star anise (1 tablespoon) (can be found in Asian Markets)
    • 2 bunches scallions, cut into 1-inch pieces (4 cups)
    • 3 1/2 lb Chinese organic chicken
    • 1 teaspoon Asian sesame oil
    • 2 tablespoons vegetable oil
    • A pinch of  salt
PREPARATION

Bring water to boil into a pot and then add soy sauce, rice wine, brown sugar, ginger, garlic, tangerine peel, star anise and 2 cups of scalions.  Reduce heat and simmer for about 15 minutes.

Add chicken, cover and let it simmer  (turning once or twice) until just cooked (about 1 hour).

Once cooked, remove the chicken from the pot to a new one pot and brush it with sesame oil.  Let it keep warm, covered with foil.

Pour cooking liquid through a sieve into a large bowl, discarding solids.

Skim fat from surface and reserve 1 cup cooking liquid. (Cool remainder, uncovered, then freeze.)

In a skillet of pan, heat vegetable oil  over moderately high heat until hot but not smoking, then stir and add the remaining 2 cups of scallions with salt, stirring frequently, 3 to 5 minutes.

Add reserved cooking liquid and boil until reduced by half, about 3 minutes. Cut chicken at your desire and serve with sauce.