ONE-POT CRYSTAL CHICKEN RECIPE | BBC GOOD FOOD
We have given the traditional method for poaching the chicken, but you can cook it in a pressure cooker for 20 minutes with outstanding results
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Put the chicken in a saucepan or stock pot large enough to fit it comfortably. Add the green spring onion parts, ginger, coriander stalks, garlic and star anise. Pour over the stock (or crumble in the stock cube), rice wine and 3 tbsp of the soy sauce, then top up with water to just cover.
- Bring everything to the boil and skim once. Turn down to a gentle simmer and poach for 20 mins, then turn off the heat and leave the chicken to cool in the broth for at least 1 hr. This can be done a day ahead but musn’t be chilled, otherwise the chicken will be too cold. Remove the chicken from the broth and leave to cool completely, then strain the broth, ready to pour some over the rice later.
- To serve, carve the chicken as if you were jointing it. Arrange on a platter, drizzle over the remaining soy and scatter over the coriander leaves and Sichuan pepper. Serve with rice, ginger and chilli oil, and some of the heated broth to moisten the rice. Any leftover broth can be frozen.
Nutrition Facts : Calories 329 calories, FatContent 22 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, ProteinContent 31 grams protein, SodiumContent 0.6 milligram of sodium
EMPRESS CHICKEN RECIPE - FOOD.COM
Empress chicken was my favorite thing to order at the local chinese restaurant. They switched over to "fast food" chinese, and this dish got lost in the translation! I found this recipe online, and it's very close to my beloved dish! Great over rice. NOTE: The amount of cornstarch has been adjusted based upon reviewers' comments.
Total Time 45 minutes
Prep Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
- Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
- Add cornstarch and mix chicken until coated.
- Deep fry in hot oil until golden brown.
- Drain on paper towels.
- Place a small amount of oil in wok and heat to very hot.
- Add onions and peppers and stir fry 30 seconds.
- Stir in sauce mixture (shake again first).
- Cook until thick. If it gets too thick, add some water until desired consistency.
- Add chicken and cook until hot and bubbly.
- Serve over hot rice.
Nutrition Facts : Calories 752.1, FatContent 10.9, SaturatedFatContent 2.5, CholesterolContent 264.4, SodiumContent 3748.1, CarbohydrateContent 76.2, FiberContent 3.4, SugarContent 44.6, ProteinContent 84.3
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