Tag-Archive for » Soy Sauce «
This is absolutely one of the best Chinese chicken recipes I have tried, far better than any you can get in a restaurant and you can make it at home which saves a fortune on take out. I would double the sauce amount though as it is so good and what was listed is not enough to serve over rice, as it soaks up very quickly apart from that it us truly wonderful. If you want to see more photos or read more reviews on this recipe please click here.
Ingredients
Note: I doubled the sauce ingredients I found you needed more and it was really good over rice.
1 Tablespoon dry mustard
3 Tablespoons sugar
2 Tablespoons soy sauce
2 Tablespoons sesame oil
2 Tablespoons vinegar
1 Teaspoon dried chili pepper flakes (optional)
2 Chicken breasts, thinly sliced
1/4 Cup cornstarch
3 Egg whites, beaten
1/2 Cup vegetable oil
Method
1. In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
2. Coat chicken pieces in cornstarch. Dip into beaten egg whites.
3. Saute the chicken in hot oil until crispy and brown.
4. Drain oil from the pan and add sauce.
5. Cook for 5 minutes over low heat.
All photos taken by me unless otherwise stated.
This is a great after work fast meal as I just buy a whole barbecued chicken on my way home from work and use quick cooking rice. So you end up with a tasty meal with fresh vegetables cooked up in no time at all. I have listed the vegetables I used in this dish, as this is what I had left in the fridge that needed using up, so you can change vegetables and quantities. I usually make this with broccolini but I had some broccoli florets to use up so I used them instead.
Ingredients
1 Barbecued chicken, shredded
2 Tablespoons peanut oil (divided use)
4 Eggs, beaten lightly
1 Onion, sliced thinly
3 Cloves garlic, crushed
2 Fresh red chilies, sliced thinly, add as few or as many seeds as you like.
7 Broccoli florets, chopped
120g Shiitake mushrooms, sliced thinly
1 Carrot, chopped finely (80g)
90g Snow peas, trimmed
3 Green onions, sliced thinly
3 Cups cooked long white grain rice
2 Tablespoons light soy sauce
3 Tablespoons hoisin sauce (I use blue dragon brand.)
11/2 Tablespoons ketjap manis (Sweet soy sauce)
Method
1. Heat 2 Teaspoon of peanut oil in a wok, add half the egg mixture, swirl to make a thin omelette. Remove omelette from wok, roll up then cut into thin strips. Repeat process using another 2 teaspoons of oil and remaining egg.
2. Heat the remaining oil in wok, stir fry onion, garlic and chili, until onion softens, add broccoli, mushrooms and carrot, stir fry 1 miunte.
3, Add sauces, snow peas, green onion, chicken and rice, stir-fry until vegetables are just tender and the dish is hot, add omelette, toss gently.
Serve immediately
Serves 4
All photos taken by me unless otherwise stated.
