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Shanghai Style Chicken

Chinese.wok's picture
Ingredients
  Onion 1 Medium, peeled and chopped
  Carrot 1 , peeled and chopped
  Stalk celery 1 , chopped
  Parsley stalk 6 (Fresh Ones)
  Fresh ginger slices 1
  White peppercorns 1 Teaspoon
  Bay leaves 2
  Cold water 1 1⁄2 Liter (6 Cups)
  Chicken 3 Pound (1.5 Kilogram)
  Green asparagus 1 Pound (Fresh Ones, 450 Grams)
  Toasted sesame seeds 45 Milliliter (3 Tablespoon, To Sprinkle)
For sauce
  Vegetable oil 45 Milliliter (3 Tablespoon)
  Onion 1 , peeled and thinly sliced
  Chopped garlic 1⁄2 Teaspoon
  Red chili peppers 2 , seeded and chopped
  Oyster sauce 15 Milliliter (1 Tablespoon)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Chicken stock 250 Milliliter (1 Cup)
  Cornstarch 15 Milliliter (1 Tablespoon)
Directions

1 Cook chicken by placing onion, carrot, celery, seasonings and water into a large saucepan. Bring to a boil, add chicken and simmer until tender. Remove chicken meat from carcass in strips. Set aside.
2 Snap off tough ends of asparagus stalks. Scrape stems lightly with a peeler or small sharp knife. Wash well.
3 Tie asparagus in several bunches. Cook in boiling salted water 6-8 minutes. Refresh in cold water.
4 To Make Sauce: Heat oil in a saucepan. Saute onion and garlic 2-3 minutes and add chili peppers. Blend oyster sauce, soy sauce, stock, salt, pepper and cornstarch together. Add to onion mixture and stir until boiling.
5 Arrange cooked asparagus on a serving platter. Top with chicken strips. Spoon sauce over chicken and sprinkle with sesame seeds. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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