GOVERNORS CHICKEN RECIPES

NOBLE HOUSE GOVERNOR'S CHICKEN RECIPE - CHINESE.FOOD.COM

Noble House Governor's Chicken Recipe - Chinese.Food.com image

Make and share this Noble House Governor's Chicken recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken breast
1 egg white
4 tablespoons cornstarch
2 cups vegetable oil
3 tablespoons vegetable oil
2 medium green bell peppers, seeded and cut into 1-inch diamond-shape pieces
1 medium red bell pepper, seeded and cut into 1-inch diamond-shape pieces
1 bunch scallion, peeled and cut on the diagonal into 1/2-inch pieces
1 tablespoon fresh ginger, minced
2 red chili peppers, dehydrated
1 cup dry roasted peanuts (optional)
3 tablespoons soy sauce
2 tablespoons dry sherry
3 garlic cloves, crushed and minced
2 teaspoons sugar
1/4 teaspoon salt

Steps:

Cut the chicken into 3/4-inch cubes. Combine the cubes with the egg white, 2 tablespoons of water and 3 tablespoons of the cornstarch. Mix well.
Heat the 2 cups oil in a wok or frying pan to 280F (medium to medium high heat), or put 1 piece of chicken in the oil and, when the bubbles rise from it like Champagne bubbles, add the rest of the chicken. Stir the chicken slowly and cook until the pink is no longer visible. Drain in a colander.
Combine the bell peppers, scallions and ginger in a colander. Rinse in cold water. With a pair of scissors, cut the hot peppers lengthwise and then cut again widthwise, flaking the bits on top of the vegetables in the colander.
Combine the soy sauce, sherry, garlic, sugar, salt, 2 tablespoons of cold water, and the remaining 1 tablespoon cornstarch. Mix well.
Heat the 3 teaspoons oil in a wok until smoking. Stir-fry the vegetables for 5 minutes, or until bright in color. Add the chicken cubes and stir-fry for 30 seconds. Add the optional cocktail peanuts and toss 3 times.
Restir the sauce and add it to the chicken and vegetables. Toss 5 times quickly and serve.

Nutrition Facts : Calories 1308.2, FatContent 121, SaturatedFatContent 15.9, CholesterolContent 65.8, SodiumContent 1001.7, CarbohydrateContent 22.1, FiberContent 3.4, SugarContent 7.6, ProteinContent 30.8

GOVERNOR'S CHICKEN : RECIPES : COOKING CHANNEL RECIPE ...

Governor's Chicken : Recipes : Cooking Channel Recipe ... image

There was a ritual to how Eileen and I would cook Governor's Chicken. I would coat the chicken. Eileen would peel the scallions and ginger. I would cut the peppers into diamond shapes while she would concoct the sauce. After she flaked the dried red chiles over the rest of the vegetables in a colander, she would rinse them under cold water and hand the colander to me. I would stir fry the dish to completion. This balletic pas de deux remains luminescent in my memory, the glow in which I bask in the good memories of my marriage, which, although long term, did not last, although my Governor's Chicken, has, presumably, into eternity. This type of dish is generally referred to by Chinese people as "dry cooked" because there is relatively little sauce. The sauce just lightly coats the ingredients.

Provided by Cooking Channel

Categories main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 tablespoons cornstarch
2 cups plus 3 tablespoons vegetable oil
2 medium green bell peppers, seeded and cut into 1-inch diamond-shape pieces
1 medium red bell pepper, optional, seeded and cut into 1-inch diamond-shape pieces
1 bunch scallions, peeled and cut on the diagonal into 1/2-inch pieces
1 tablespoon finely minced fresh ginger
2 dried hot red chile peppers, or to taste and tolerance
1 cup cocktail peanuts
3 tablespoons soy sauce
2 tablespoons dry sherry
3 garlic cloves, crushed and minced
2 teaspoons sugar
1 pound skinless, boneless chicken breasts
1 egg white
1/4 teaspoon salt

Steps:

Cut the chicken into 3/4-inch cubes. Combine the cubes with the egg white, 2 tablespoons of water and 3 tablespoons of the cornstarch. Mix well. Heat the 2 cups oil in a wok to 280 degrees F, or put 1 piece of chicken in the oil and, when the bubbles rise from it like Champagne bubbles, add the rest of the chicken. Stir the chicken slowly and cook until the pink is no longer visible. Drain in a colander.
Combine the bell peppers, scallions and ginger in a colander. Rinse in cold water. With a pair of scissors, cut the hot peppers lengthwise and then cut again widthwise, flaking the bits on top of the vegetables in the colander.
Sauce: Combine the soy sauce, sherry, garlic, sugar, salt, 2 tablespoons of cold water, and the remaining 1 tablespoon cornstarch. Mix well.
Heat the 3 teaspoons oil in a wok until smoking. Stir-fry the vegetables for 5 minutes, or until bright in color. Add the chicken cubes and stir-fry for 30 seconds. Add the cocktail peanuts and toss 3 times.
Restir the sauce and add it to the chicken and vegetables. Toss 5 times quickly and serve.

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