PHOENIX CHICKEN CHINESE RECIPE RECIPES

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PHOENIX AND DRAGON RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Phoenix and Dragon Recipe - Food.com - Food.com - Recipes ... image

Make and share this Phoenix and Dragon recipe from Food.com.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 20

4 tablespoons oil
2 cups chicken breasts, cut into cubes
1/2 cup carrot, julienne
1/2 cup onion, julienne
1/2 cup celery, julienne
2 garlic cloves, minced
12 whole mushrooms, medium size
3 cups heavy cream
1 cup clam juice
2 cups chicken broth
1 teaspoon herbs, of provencal
12 large shrimp, peeled, deveined and with tail on
1 cup baby clams
salt
white pepper
2 tablespoons oyster sauce
1/2 cup sauvignon blanc wine
roux, Cornstarch
1 avocado, ripe and cube
pine nuts, toasted

Steps:

  • In a hot wok add in the oil, chicken, carrot, onion, celery, garlic and mushroom and stir fry until the chicken is half way cooked. Add in cream, clam juice, chicken broth and thyme brings to a simmer. After the cream come to a boil add in the prawn, clams, salt, pepper, and oyster sauce and Sauvignon Blanc. When the prawn turn to a pink color thicken with cornstarch roux. Simmer for a minute add in the ripe avocado and adjust to taste. Garnish with the pine nuts.

Nutrition Facts : Calories 936.8, FatContent 88.3, SaturatedFatContent 44.2, CholesterolContent 267.2, SodiumContent 1036.1, CarbohydrateContent 24.1, FiberContent 5.2, SugarContent 5.8, ProteinContent 12.3

PHOENIX AND DRAGON - 500,000+ RECIPES, MEAL PLANNER AND ...



Phoenix and Dragon - 500,000+ Recipes, Meal Planner and ... image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 17

1/4 c Water chestnut powder
1 tb Chicken broth (cold)
1 chicken breast
2 cloves garlic crushed
1 ts Cornstarch dissolved in:
4 sl Smithfield ham (thin)
4 c Peanut oil for deep-frying
4 fresh caul fat
1/2 c Chicken broth
2 sl Fresh ginger root
2 tb Peanut oil
4 scallions
VEGETABLE SAUCE
4 Fresh water chestnuts
1/2 c Bamboo shoots
1 tb Chinese rice wine
1 tb Light soy sauce

Steps:

  • "LAY 2 SLICES OF HAM on 1 side of the butterflied breast. Refold the breast, enclosing the ham. Lay the breast on a sheet of caul fat. Roll up tight. The caul is sticky, so it needs nothing to seal it. Dust the surface with water chestnut powder, flour or cornstarch. Shake off the excess. Heat the oil in a wok to 350F (moderate). Slide the chicken breasts into the oil, 1 by 1. When they have browned (about 5 minutes), remove 1 from the oil and press it. If it feels mushy, it needs more cooking. Remove and drain the chicken. Slice the chicken, crosswise diagonally, into 1/2-inch pieces. VEGETABLE SAUCE: Heat the oil in a wok and flavor with garlic and ginger. Remove the garlic and ginger and add the water chestnuts, bamboo shoots and scallions to the wok. Stir-fry for 30 seconds, then add soy sauce, wine or sherry, and chicken broth. When the liquid boils, stir in the dissolved cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for the sliced chicken breast. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK "

Nutrition Facts : Calories 2139 calories, FatContent 229.282458854166 g, CarbohydrateContent 9.56879395784656 g, CholesterolContent 44.08 mg, FiberContent 1.61574999413408 g, ProteinContent 17.1207647916653 g, SaturatedFatContent 39.6087317499999 g, ServingSize 1 1 Serving (397g), SodiumContent 702.798468749952 mg, SugarContent 7.95304396371248 g, TransFatContent 11.5013486875 g

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  • "1. Rinse shrimp. Halve the shrimp lengthwise; pat dry with paper towels. Combine 2 tsp cornstarch and red pepper; toss with shrimp. Set aside. Rinse the chicken and pat dry. Cut into 3/4-inch pieces; set aside. For sauce, in a small bowl, stir together the water, soy sauce, dry sherry, oyster sauce, 2 tsp cornstarch, and chicken bouillon granules. Set aside. 2. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrot and broccoli; stir -fry for 3 to 4 minutes or till vegetables are crisp tender. Remove vegetables from wok. Add the chicken to the hot wok. Stir-fry for 2-3 minutes or until no pink remains. Remove the chicken from the wok. Add shrimp and stir-fry for 2-3 minutes or till shrimp turn pink. Return chicken to the wok. Push the chicken and shrimp from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly. 3. Return the cooked vegetables to the wok. Add the bamboo shoots. Stir all ingredients together to coat with sauce. Cook and stir about one minute more or until heated through. If desired, sprinkle with toasted sesame seed. Serve immediately over hot cooked rice. Makes 4 servings. **Notes: I usually double the shrimp and chicken and triple the sauce. (And thats just for two people!!!!) Posted to recipelu-digest Volume 01 Number 312 by [email protected] on Nov 26, 1997"
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