CHINESE GOLDEN SAUCE RECIPES
GOLDEN CHICKEN RECIPE - FOOD.COM
Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken well and pat dry with paper towels.
- Place ginger and spring onion in the cavity of the chicken.
- Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
- Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
- Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
- The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
- Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
- To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.
Nutrition Facts : Calories 590.5, FatContent 35.7, SaturatedFatContent 10, CholesterolContent 171.2, SodiumContent 5083.9, CarbohydrateContent 13.6, FiberContent 0.9, SugarContent 9.2, ProteinContent 51.8
JAPANESE STEAKHOUSE GOLDEN SHRIMP RECIPE | ALLRECIPES
I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.
Provided by nriffer
Categories World Cuisine Asian
Total Time 8 hours 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
- Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
- Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.
Nutrition Facts : Calories 385.1 calories, CarbohydrateContent 0.4 g, CholesterolContent 141.3 mg, FatContent 38 g, ProteinContent 9.9 g, SaturatedFatContent 4 g, SodiumContent 184.4 mg, SugarContent 0.1 g
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