Chook Me!

Good chinese wok recipes for chicken, rice and veggies?

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1. Chinese Stir Fry Chicken Four servings: 1 pound boneless chicken breasts, thinly sliced across the grain and cut into 2 inch pieces 2 red peppers, seeded and cut into ¼ inch strips 1 bunch asparagus cut into 2 inch pieces 8 ounces fresh mushrooms, sliced thin 1 medium yellow squash, sliced length wise into ¼ inch slices, then into ¼ inch strips, and cut into 2 inch pieces 6 scallions, sliced 4 ¼ inch slices of fresh ginger, peeled ¼ cup soy sauce or reduced sodium soy sauce 1 tablespoon black bean and garlic sauce or 2 teaspoons Chinese hot pepper paste 1/3 cup rice wine, dry sherry or dry vermouth (optional) 2 teaspoons corn starch Peanut oil to film wok Toasted sesame oil (optional) Crush and finely chop two of the ginger slices and place into a bowl, along with the soy sauce, black bean or pepper paste and the wine. Add chicken and mix with marinade. Marinate for 15 to 30 minutes. Lift chicken out of marinade and place into a strainer over the bowl. Heat a wok, heavy sauté pan or seasoned iron skillet over high heat until very hot: water droplets will vaporize immediately. Pour enough peanut oil into the wok to film it well up the sides. Place chicken into the wok and cook, stirring frequently until just done. Remove chicken and set aside. Add more oil and the remaining two slices of ginger into the wok and add peppers and asparagus, cooking briefly, then add the mushrooms, squash and scallions, stirring for a few minutes until colors brighten and the vegetables soften slightly. Mix corn starch into the marinade. Add the chicken to the vegetables and push the mixture away from the center of the wok. Pour the marinade into the bare area of the wok and, when it boils and starts to thicken, stir it into the vegetables and chicken. Toss well to mix, drizzle with a few drops of the sesame oil and serve immediately with white or brown rice. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
2. Chicken Fried Rice 3 large eggs Salt and freshly ground pepper Vegetable oil for frying 4 boneless, skinless chicken breast halves, cut into thin strips 1 teaspoon sesame oil* 1 large onion, finely chopped 2 garlic cloves, finely minced 4 cups cold, cooked rice 6 green (spring) onions, thinly sliced 2 tablespoons soy sauce Additional sliced green onions for garnish Beat eggs with salt and pepper to taste. Heat very little oil in a wok and make an omelette with half the beaten eggs. Turn on to a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place one omelette on top of the other, fold and coarsely chop. Set aside. In a medium bowl, toss chicken strips with the sesame oil; salt and pepper to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in diced cooked egg. If desired, garnish with additional sliced green onions. Makes 6 to 8 servings.
3. Chicken Fried Rice Cheap and tasty :P! 1 portion Ingredients: 1/3-1/2 chicken breast (depending on how much meat you want to eat / how large the breast is) salt light soya sauce Worcester sauce corn flour sesame oil vegetables (onion, red/green peppers, green peas, mushrooms etc.) vegetable oil 1 egg rice Method: - Cut the chicken breast into thin strips. - Add a small amount of salt to the chicken (as you will be adding light soya sauce next). - Add a small amount of light soya sauce to the chicken. - Add a small amount of Worcester sauce to the chicken (just enough so that the chicken is not swimming in sauce). - Coat the chicken with corn flour (a thin coating will do). - Coat the chicken with sesame oil and a small amount of vegetable oil (this will lock in the corn flour so that the chicken will maintain moisture when cooking). - Cut up the vegetables of you choice. - Crack an egg into a bowl and lightly whisk it. - Heat up the wok with some vegetable oil and fry the chicken in the until cooked. - Take the chicken out of the wok and place it temporarily in a bowl or on a plate. - (Put more oil in the wok if needed) fry the vegetables until cooked. - Take the vegetables out of the wok and place it in the same bowl as the chicken - Make sure that there is enough oil to fry the egg then lower the heat of the wok and put the whisked egg into the wok. - When it has cooked slightly (some of it has turned white/yellow), scramble the egg slightly then allow it to cook some more. - Keep scrambling it occasionally and when the egg is nearly fully cooked, add the rice to wok and stir, turning the heat back up. - Add a small amount of salt to the wok, followed by some light soya sauce so that you get that characteristic colour. - Add the chicken and the vegetable back to the wok and stir some more. - You can also add some sesame oil to the wok when you've finished cooking the fried rice, mixing it in. - Serve on a plate / in a bowl and enjoy :D.
4. Steamed Rice Instructions are usually printed on the package, it varies by type. For regular white rice, use 1 cup of rice to 2 cups of water. Add a pat of butter or tsp of oil, bring to a boil, reduce heat to simmer. Place cover over pot & let cook 30-40 minutes, without peeking. Brown rice needs 1/2 cup more water & takes 45 minutes. Chicken Chop Suey This is just an americanized stir-fry technique applicable to anything. Use boneless chicken breast or thigh meat, or remove cooked meat. If uncooked, start by sauteing in hot oil, then remove & slice bite-size. Add whatever vegetables you have, in cooking time order, cut small: sliced carrots, broccoli florets, snow peas, sliced zucchini, onions, garlic, sweet peppers, celery/bokchoy, bamboo shoots, water chestnuts, lastly mushrooms & bean sprouts. Sprinkle with chinese 5 spice. Stir-fry adding enough oil to coat everything. Make a well in the centre of wok & return sliced chicken to re-heat. Mix 2-4 tbsp corn flour with 1/2 cup cold water & pour over veggies; add soya sauce, hoisin sauce, oyster sauce, or teriyaki sauce, to taste. Stir until sauce is thickened, serve over steamed rice or noodles.
5. poached chicken for salads 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned