This is a classic Cantonese chicken dish that my mother often made. The gentlest possible heat is used so that the chicken remains extremely moist and flavorful with a satiny, almost velvetlike texture. The dish is not difficult to make. Save the cooking liquid for cooking rice[...]
Ingredients: 1½ pounds chicken thighs 1 tablespoon dark soy sauce 2 tablespoons oyster sauce 1 tablespoon Chinese rice wine or dry sherry 1½ teaspoons sugar 4 tablespoons water ½ teaspoon sesame oil 2 garlic cloves, minced 1 teaspoon minced ginger Procedure: Wash the chicken[...]
Ingredient: 2 large boneless, skinless chicken breasts (12–14 ounces)2 tablespoons Chinese rice wine or dry sherry1 tablespoon soy sauce2½ green onions, thinly sliced on the diagonal½ cup chicken stock or broth1 tablespoon dark soy sauce1 tablespoon bean sauce2 tablespoons brown[...]
Ingredients: 1 pound boneless, skinless chicken breastsSpicy Szechwan Peanut Sauce1 large dried bean curd sheet2 small cucumbers½ teaspoon salt Procedure: Boil chicken breasts in water for 15–20 minutes. Drain well. Cut the bean curd sheet into 4 squares. Soak the sheet[...]
