CHINESE SAUCE RECIPES FOR CHICKEN RECIPES

Name: Three Delicious Chinese Sauces ( for Chicken) by Sy
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4-6 Servings Per Sauce
Ingredients: 2 tablespoons grated ginger (1-2 inches in length, remove outer skin); 2 spring scallions, very finely chopped; 1/4-1/2 teaspoon salt; 1 -2 tablespoon peanut oil (substitute, light olive oil); 1 tablespoon sesame oil; 2 -3 tablespoons of finely chopped green peppers (substitute, 1tablespoon hot chili pepper); 2 cloves garlic, crushed; 1/4 teaspoon sugar (optional); 2 tablespoons peanut oil (substitute, light olive oil); 2 tablespoons soy sauce; 1 tablespoon red rice vinegar; 1 tablespoon sesame oil; 1 tablespoon light soy sauce; 2 tablespoons oyster sauce (I pefer the type with no sugar, see label on bottle for ingredients); 1 tablespoon peanut oil (substitute, light olive oil); 1 tablespoon soup stock

THREE DELICIOUS CHINESE SAUCES ( FOR CHICKEN) BY SY RECIPE ...

Three Delicious Chinese Sauces ( for Chicken) by Sy Recipe ... image

Ginger-Scallion Sauce is very popular in Hong Kong, southern China (Cantonese) and New York City. In Vietnam they add some fish sauce to the basic recipe listed below. All three sauces are good as a dipping sauce for White-Chopped or Soy Sauce-Chopped Chicken. Often the chicken is placed on top of a bed of white rice and the sauce poured on top of the chicken; most often the G-S Sauce . Or the sauce is served in a small dish on the side.

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 4-6 Servings Per Sauce

Number Of Ingredients 16

Ingredients

2 tablespoons grated ginger (1-2 inches in length, remove outer skin)
2 spring scallions, very finely chopped
1/4-1/2 teaspoon salt
1 -2 tablespoon peanut oil (substitute, light olive oil)
1 tablespoon sesame oil
2 -3 tablespoons of finely chopped green peppers (substitute, 1tablespoon hot chili pepper)
2 cloves garlic, crushed
1/4 teaspoon sugar (optional)
2 tablespoons peanut oil (substitute, light olive oil)
2 tablespoons soy sauce
1 tablespoon red rice vinegar
1 tablespoon sesame oil
1 tablespoon light soy sauce
2 tablespoons oyster sauce (I pefer the type with no sugar, see label on bottle for ingredients)
1 tablespoon peanut oil (substitute, light olive oil)
1 tablespoon soup stock

Steps:

GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions& salt and place in a small heat proof dish (corningware).
Heat the two oils until almost smoking.
Pour it over the G-S mixture and stir.
You can also add other ingredients to your taste; Prior to adding the hot oil, add (one or more) 1 teaspoon soy sauce, 1 teaspoon fish sauce (Vietnamese G-S version), pinch of white pepper.
GARLIC AND GREEN PEPPER/HOT CHILI PEPPER SAUCE RECIPE INSTRUCTIONS: Combine the green pepper/hot chili pepper, garlic, sugar in a heat proof dish (corningware).
Heat peanut oil until almost smoking and then pour over the mixture.
Then add the balance of the ingredients and mix well.
Set aside for about 30 minutes to blend.
OYSTER SAUCE RECIPE INSTRUCTIONS: Combine all the ingredients and mix well.

Nutrition Facts : Calories 207.2, FatContent 20.5, SaturatedFatContent 3.3, CholesterolContent 0, SodiumContent 1147.9, CarbohydrateContent 4.9, FiberContent 0.8, SugarContent 0.6, ProteinContent 2.1

CHINESE BROWN SAUCE CHICKEN RECIPE - FOOD.COM

Chinese brown Sauce Chicken Recipe - Food.com image

I love this recipe and could eat it at least once a week! I think it tastes very close to the brown sauce that is served in Chinese restaurants. I have made it with and without the veggies with great success.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 boneless chicken breasts (or boneless pork chops)
3 garlic cloves, minced (or 1/2 tsp. garlic powder)
4 tablespoons soy sauce
3 tablespoons brown sugar
1 1/2 cups chicken broth
1 tablespoon cornstarch
broccoli
carrot
peas (stir fry veggies of your choice)
hot cooked rice

Steps:

Lightly brown chicken breasts in a small amount of oil.
Remove from pan and add garlic, soy sauce, brown sugar and 1 cup chicken broth.
Stir to mix and return chicken to pan and cover.
Simmer for a few minutes until the chicken is done (15-20 minutes).
Remove chicken again and add remaining broth, which has been mixed with cornstarch.
Bring to a boil to thicken and return chicken to the pan, coating it well.

Nutrition Facts : Calories 325.1, FatContent 14, SaturatedFatContent 4, CholesterolContent 92.8, SodiumContent 1380.3, CarbohydrateContent 14.1, FiberContent 0.2, SugarContent 10.6, ProteinContent 34.1

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