Chengdu Chicken - An Authentic Chinese Chicken Recipe

This Szechuan dish is named after Chengdu, which is the capital of China's Szechuan province. This recipe serves three people as an entree or six if you are serving another dish with it. The hot bean paste gives the dish plenty of flavor. This ingredient is made with crushed chilies and soy beans.

Szechuan cuisine is famed for its bold flavors. Garlic, Szechuan peppercorns, and chilies are widely used in recipes from this recipe and ginger, sesame paste and peanuts also feature in a lot of recipes. As well as Chengdu recipes, there are Chongquig recipes, Zigong ones and Buddhist vegetarian food from the Szechuan region. The word is sometimes spelt Szechwan or Sichuan.

\"steak Recipe\"

What you will need:

Chengdu Chicken - An Authentic Chinese Chicken Recipe

• 1 lb boneless, skinless chicken breasts
• 1/2 bunch spinach
• 1 green onion
• 5 tablespoons vegetable oil
• 1 teaspoon Szechuan pepper or coriander
• 1/2 teaspoon sesame oil
• 2 slices ginger
• 1 tablespoon hot bean paste
• 1 clove garlic
• Salt, as needed

For the marinade:

• 1 tablespoon dry sherry or rice wine
• 3 teaspoons cornstarch
• 1/4 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1/8 teaspoon black pepper

For the sauce:

• 1 tablespoon soy sauce
• 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water
• 1 tablespoon dry sherry or rice wine
• 2 teaspoons red rice vinegar or red wine vinegar
• 1 teaspoon white sugar

How to make it:

Wash the chicken and pat it dry on paper towels. Discard any fat. Cut the meat into strips and then cut the strips into one inch cubes. Combine the sherry or rice wine, sesame oil, soy sauce and black pepper to make the marinade, and then stir in the cornstarch. Marinate the meat in this mixture for twenty minutes in the refrigerator.

Combine the vinegar, soy sauce, rice wine or sherry and sugar to make the sauce. Dissolve the cornstarch in the water in another bowl. Smash and peel the garlic. Chop the ginger and garlic. Wash the green onion and chop it finely. Wash the spinach and drain it.

Heat the wok, and then add a tablespoon of the oil. Add the spinach and some salt. Wilt the spinach for a few seconds, and then remove it from the wok. Clean out the wok and add four tablespoons of oil to it. Add the chicken and fry it, stirring all the time. When it is almost cooked, take it out of the wok, leaving two tablespoons of oil in there. Add the hot bean paste, garlic, and ginger and fry for half a minute. Put the chicken back in the wok and stir the mixture.

Push the meat up the wok sides and add the sauce to the center. Stir the cornstarch mixture again and mix it into the sauce, stirring it fast so it thickens. Stir the chicken into the sauce and add the sesame oil and green onion. Sprinkle the Szechuan pepper or coriander over the top and serve it with the wilted spinach and perhaps some rice or egg noodles.

Chengdu Chicken - An Authentic Chinese Chicken Recipe

Chicken can be used to make international recipes because its mild flavor makes it so versatile. This tasty ingredient can also be used to make delicious comfort food like mouthwatering fried chicken or a delicious and easy chicken fried steak recipe.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Chicken-fried steak is home-cooked Texas food at its best. Brought to us by the cowboys on the plains of Texas, this dish has evolved into a classic dish that all Texans and non-Texans alike will sure to love. Although there are many variations of this classic Texas dish, the recipe below results in a perfectly spicy, crispy crust. Of course, no chicken fried steak is complete without white cream gravy, so a classic recipe for that is also included below.

Chicken Fried Steak

\"steak Recipe\"

Ingredients:
1 3/4 to 3 pounds round steak, sliced 1/2 inch thick, and then tenderized (cube steak).
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground black pepper
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon hot pepper sauce
1 1/2 cups buttermilk
1 egg
2 garlic cloves, minced
vegetable shortening or oil for frying

Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Directions:
Cut the steak into 4 equal portions. If not already tenderized, pound the round steak portions until they are about 1/4 inch thick.

Place the flour in a shallow bowl or dish. In another dish, stir together the baking powder, baking soda, salt, and pepper. Mix in the buttermilk, egg, hot pepper sauce, and garlic. The mixture will be thin.

Dredge each cut of steak first into the flour and then into the batter. Dunk the steaks back into the flour and pat in the flour until the surface of the meat is dry.

Add enough oil into a deep cast-iron dutch oven or skillet to at least 4 inches of fat. Bring the temperature of the grease up to 350 degrees Fahrenheit. Fry the steaks for 7 to 8 minutes, pushing them down into the oil when they begin to float, and flipping them once, until they are a nice golden brown on both sides. Drain the steaks and place them on a platter, keeping them warm while you prepare the white cream gravy (below).

Chicken fried steaks are traditionally served with mash potatoes, with the cream gravy generously covering both.

Classic White Cream Gravy

Ingredients:
1/4 cup pan drippings (reserved from the chicken fried steak oil)
2 cups evaporated milk
1 cup beef stock
3 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
salt to taste

Directions:
Place the skillet over medium heat and sprinkle in the flour, stirring to avoid lumps in the gravy. Pour in the evaporated milk and beef stock. Simmer until the liquid has thickened, about 3 minutes, stirring frequently. Add the pepper and salt to taste. The gravy should be quite peppery, so add more pepper if needed.

Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of tradition homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas [http://www.foodtexas.com]

The Secret to Crispy Fried Chicken Batter

The chicken is one of the tastes that are most enhanced using a fry pan, weather pan frying or deep-frying, the chicken- if done correctly, chicken will always have the best results when cooked in oil.

Frying has the ability, if done correctly to turn the coating into a tasty addition yet, at the same time, enable the chicken to cook in its own juices and become tender and delicious.

\"steak Recipe\"

What you need to make certain when frying is that the oil is hot enough- if the chicken is put into boiling oil the heat of the oil turns the juices of the chicken into a powerful steam pushing out from the chicken, that steam is what in actual fact cooks the chicken (that is why fried chicken is so tasty) at the same time the oil is prevented from penetrating the chicken and only fries the batter into a crisp coat that adds spice and flavor.

The Secret to Crispy Fried Chicken Batter

The rules are almost the same for all pieces in the chicken:
The center parts (that have the longer, thicker muscles and slightly whiter meat) have less natural juices and dry out faster.

Chicken thighs, drumsticks have a slightly softer, browner meat and a succulent taste (wings are an exception to both groups, they have darker meat but are so thin they must be fried quickly to avoid drying out)

When frying a chicken it should really be sliced into the different parts (whole stuffed chickens are best in the oven, food generally doesn't fry uniformly when different sizes of pieces are cooked at once). The larger breast pieces are best fried when separated from the bones and skin, whereas the legs (drumsticks) and thighs are best when left with their bones (skin is optional as it is tasty to some, unappealing to others and has a high fat content that should be taken into account).

All chicken pieces are better when covered up before pan-fried or deep fried. Unlike beef that has the ability to close inside all juices when on a heat source (grill, pan, or cast Iron skillet) the chicken meat doesn't have the same ability, and it loses moisture and dries up. If there is a coating (batter or other) the oil remains on the outside while the chicken cooks in the steam formed from its own juices- so the fried chicken doesn't lose neither the moisture nor the flavor.

Two quick recipes for either type of chicken meat, and a SECRET revealed in each one:

The chicken thighs, drumsticks and wings should be covered in a softer batter and deep fried:
The secret for the batter is to dip the chicken parts into Yogurt! a simple sour yogurt (it adds moisture, while softening the meat and enriches the taste) leave it in the Yogurt for 30 minutes, then roll it in a mixture of seasoned bread crumbs and gently put into deep hot oil until golden, make sure you take out immediately when ready and soak off all excess fat (another tip is not to fry too many pieces at the same time, they need room to properly fry).

The chicken breast and back-the "Schnitzel Oriental":
The chicken breast should be cleaned from bones and skins and cut into slices 0.2 inch high (0.5 centimeter) than put dipped into scrambled egg (a small secret is to add milk and half a teaspoon of mustard into the egg batter for extra taste!) and dip into a seasoned mix of breadcrumbs. The secret to the breadcrumbs is to use Oriental seasoning-Turmeric, Cumin, Dried Garlic, Curry powder, Dharma Masala, and for the brave- Sambar Powder. Fry in a flat pan in boiling oil (the level of the oil should reach half the height of the chicken fillets) when Gold on the bottom flip over and when golden on both take out and soak excess oil onto a paper towel. These are just as good if frozen and reheated at a later date (even in a microwave) so you can make a large batch that will last a long time. Note that these spices make the "Schnitzel" a darker Golden shade so make sure they are ready before removing them from the oil.

Enjoy!
Michelle Blu

The Secret to Crispy Fried Chicken Batter

By Michelle Blu, writer and editor http://Friedpan.com
We are enthusiast cookers, passionate fryers, and experts in all about the equipment needed to perfect it. Fried Pan- All about fry pans: free tips, recipes and a fabulous online pan shop!

Come NOW enjoy our FREE frying tips and Fried food recipes (from Fried potatoes to Stir fry and anything in between) and visit our hand selected FABULOUS Online Pan Shop!

The Secret to Crispy Fried Chicken Batter

The chicken is one of the tastes that are most enhanced using a fry pan, weather pan frying or deep-frying, the chicken- if done correctly, chicken will always have the best results when cooked in oil.

Frying has the ability, if done correctly to turn the coating into a tasty addition yet, at the same time, enable the chicken to cook in its own juices and become tender and delicious.

\"steak Recipe\"

What you need to make certain when frying is that the oil is hot enough- if the chicken is put into boiling oil the heat of the oil turns the juices of the chicken into a powerful steam pushing out from the chicken, that steam is what in actual fact cooks the chicken (that is why fried chicken is so tasty) at the same time the oil is prevented from penetrating the chicken and only fries the batter into a crisp coat that adds spice and flavor.

The rules are almost the same for all pieces in the chicken:
The center parts (that have the longer, thicker muscles and slightly whiter meat) have less natural juices and dry out faster.

Chicken thighs, drumsticks have a slightly softer, browner meat and a succulent taste (wings are an exception to both groups, they have darker meat but are so thin they must be fried quickly to avoid drying out)

When frying a chicken it should really be sliced into the different parts (whole stuffed chickens are best in the oven, food generally doesn't fry uniformly when different sizes of pieces are cooked at once). The larger breast pieces are best fried when separated from the bones and skin, whereas the legs (drumsticks) and thighs are best when left with their bones (skin is optional as it is tasty to some, unappealing to others and has a high fat content that should be taken into account).

All chicken pieces are better when covered up before pan-fried or deep fried. Unlike beef that has the ability to close inside all juices when on a heat source (grill, pan, or cast Iron skillet) the chicken meat doesn't have the same ability, and it loses moisture and dries up. If there is a coating (batter or other) the oil remains on the outside while the chicken cooks in the steam formed from its own juices- so the fried chicken doesn't lose neither the moisture nor the flavor.

Two quick recipes for either type of chicken meat, and a SECRET revealed in each one:

The chicken thighs, drumsticks and wings should be covered in a softer batter and deep fried:
The secret for the batter is to dip the chicken parts into Yogurt! a simple sour yogurt (it adds moisture, while softening the meat and enriches the taste) leave it in the Yogurt for 30 minutes, then roll it in a mixture of seasoned bread crumbs and gently put into deep hot oil until golden, make sure you take out immediately when ready and soak off all excess fat (another tip is not to fry too many pieces at the same time, they need room to properly fry).

The chicken breast and back-the "Schnitzel Oriental":
The chicken breast should be cleaned from bones and skins and cut into slices 0.2 inch high (0.5 centimeter) than put dipped into scrambled egg (a small secret is to add milk and half a teaspoon of mustard into the egg batter for extra taste!) and dip into a seasoned mix of breadcrumbs. The secret to the breadcrumbs is to use Oriental seasoning-Turmeric, Cumin, Dried Garlic, Curry powder, Dharma Masala, and for the brave- Sambar Powder. Fry in a flat pan in boiling oil (the level of the oil should reach half the height of the chicken fillets) when Gold on the bottom flip over and when golden on both take out and soak excess oil onto a paper towel. These are just as good if frozen and reheated at a later date (even in a microwave) so you can make a large batch that will last a long time. Note that these spices make the "Schnitzel" a darker Golden shade so make sure they are ready before removing them from the oil.

Enjoy!
Michelle Blu

The Secret to Crispy Fried Chicken Batter

By Michelle Blu, writer and editor http://Friedpan.com
We are enthusiast cookers, passionate fryers, and experts in all about the equipment needed to perfect it. Fried Pan- All about fry pans: free tips, recipes and a fabulous online pan shop!

Come NOW enjoy our FREE frying tips and Fried food recipes (from Fried potatoes to Stir fry and anything in between) and visit our hand selected FABULOUS Online Pan Shop!

Thanks To : Pizza Recipe

How to Cook Cube Steak - Chicken Or Beef?

When you mention meat, there are two things people will think of. First, there is chicken and second, beef. Many like the beef because it can be served rare and for those who like more tender meat, chicken is their choice. Despite its wide availability, many people still don't know how to cook these two items. So, for the benefit of the reader, this article is going to show you how.

Firstly, how to cook a cube steak? Well, you will need to know which part of the cow you'll have to buy at the butcher's. It is taken from the hip and is best tenderized before cooked. Use an electric tenderizer or a normal one if you prefer an old-fashioned bashing. Make sure you tenderize it until it looks not unlike a hamburger patty.

Steak Recipe

Then, prepare the ingredients while allowing the steak to sit for a while. You will need half a can of water, 2 medium-sized onions, 1 can of celery soup or cream of mushroom, 2 tablespoon of oil, half a cup of catsup, peeled garlic, salt and pepper.

Heat up the oil in the pan and while you are waiting, rub the garlic, salt and pepper on the cube steaks. Ensure that they are covered all over. When you're done, fry them in hot oil, not more than two at a time, unless they are really small. Then, put the steaks on a pan and add the onions. Mix water, soup and catsup together and pour them over the steaks. Simmer for 40 minutes under low heat.

If you feel like baking a chicken, do not tenderize the meat. You will only need salt, pepper, olive oil (for the health-conscious) and any marinade of your choice. You have to prepare the chicken before baking it by rinsing it in cold water thoroughly. Add the salt and pepper, and massage it with olive oil. At this point, you can add in any herbs that you think will go well, such as oregano or rosemary.

Once you preheated the oven to 350 degrees, place an uncovered baking dish with the chicken in it. Bake at the aforementioned temperature for 90 minutes. To make sure it is done, wait until the skin is golden brown and insert a thermometer into its thickest area. It should read somewhere around 170 degrees. Also, when you cut it, the meat should not be pink and the juice clear.

There you go! With these instructions for baking chicken and how to cook cube steaks, your meal should be perfect if you followed them to the letter.

How to Cook Cube Steak - Chicken Or Beef?

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BBQ Chicken Sauce Recipe

We all love a chicken burger recipe and there are many recipes for BBQ chicken, but often the sauce is more of a problem. A burger has to be done properly. I'm wondering what the statistics are? How many people would prefer the good old beef burger, but everyone has his or her own preference.

Working in the chef industry I have been instructed to make many different sauce recipes and told how to make them for all sorts of occasions and decorate the plate beautifully, drizzling the remainder of the sauce around the plate.

Steak Recipe

When we think of a BBQ sauce recipes for chicken we are thinking of the flavors and how they go with the chicken fillet. We are not especially thinking how beautiful and pretty the decorations on our plate look. A chicken burger can be very plain without the sauce so in this case some might say the secret is definitely in the sauce

When I mention oyster sauce not a lot of people know about this, which I find a little strange. You can find oyster sauce at any chinese store, but you should find it at the supermarket. However you can't use oyster sauce alone on your chicken burger. Oyster sauce has a very sharp taste, but mixed with some honey it will calm it down and you will experience a delicious BBQ sauce.

Once you have that base you can experiment a little yourself, adding some chili or garlic to spice it up. It's also great with tomato sauce. Tomato, honey and oyster sauce should be equal in quantity and then you will be on your way to one of the best bbq sauce recipes.

BBQ Sauce recipes

BBQ Chicken Sauce Recipe

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