SAUCE FOR CHICKEN AND BROCCOLI RECIPES

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CHICKEN POT STICKERS WITH DIPPING SAUCE - FOODNETWORK.…



Chicken Pot Stickers with Dipping Sauce - foodnetwork.… image

Provided by Molly Yeh

Categories     appetizer

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 24 servings

Number Of Ingredients 18

2 cups all-purpose flour, plus more if needed and for dusting
1 1/2 teaspoons salt 
1/2 cup boiling water 
1 pound ground chicken
1/3 cup chicken broth 
2 teaspoons sugar 
2 teaspoons soy sauce 
2 teaspoons rice vinegar 
1 teaspoon freshly grated ginger 
1/4 teaspoon salt 
2 scallions, finely chopped 
Freshly ground black pepper
Flavorless oil, for frying 
2 tablespoons soy sauce
1 tablespoon rice vinegar 
2 teaspoons sesame oil 
1 scallion, finely chopped 
A pinch of crushed dried red pepper 

Steps:

  • For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
  • Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
  • For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
  • To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
  • Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
  • For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
  • Serve the dumplings with the dipping sauce

SHRIMP WITH BROCCOLI IN GARLIC SAUCE RECIPE | ALLRECIPES



Shrimp with Broccoli in Garlic Sauce Recipe | Allrecipes image

I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.

Provided by AkronJoya

Categories     Chinese Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

2 cups fresh broccoli florets
1 tablespoon water
2 tablespoons peanut oil
4 large cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
¼ cup canned water chestnuts, drained
2 tablespoons cornstarch

Steps:

  • Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
  • Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 197.7 calories, CarbohydrateContent 10.1 g, CholesterolContent 173.6 mg, FatContent 8 g, FiberContent 1.6 g, ProteinContent 21.2 g, SaturatedFatContent 1.5 g, SodiumContent 495.9 mg, SugarContent 1.3 g

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