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18 December 2012,21:33 by
J.Sujatha

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SHANGHAI-STYLE CHICKEN

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cook chicken by placing vegetables, seasonings and water into a large sauce pan.
  • Bring to the boil, add chicken and simmer until tender. Remove chicken meat from carcass in strips. Set aside.
  • Cut 1 - 2 cm from root end of each asparagus stalk if tough. Scrape stems lightly with a peeler or small sharp knife. Wash well.
  • Re-tie asparagus in bunches. Cook in boiling salted water 6-8 minutes. Refresh in cold water.
  • To make sauce, heat oil in a saucepan. Sauté onion and garlic 2 - 3 minutes and add chilies.
  • Blend oyster sauce, soy sauce, stock, salt, pepper and corn flour together. Add to onion mixture and stir until boiling.
  • Arrange cooked asparagus on a serving platter. Top with chicken strips.
  • Spoon sauce over chicken and sprinkle with sesame seeds.
  • Serve hot.

INGREDIENTS

  • 2 medium onion, chopped
  • 2 carrots, chopped
  • 2 stalk celery, chopped
  • 10 fresh parsley stalks
  • 2 slice fresh ginger root
  • 2 teaspoons white peppercorns
  • 4 bay leaves
  • 2 liters cold water
  • 2 kg chicken
  • 4 bunches fresh green asparagus
  • 4 tablespoons toasted sesame seeds, to sprinkle

Sauce

  • 4 tablespoons Cooking oil
  • 2 onions, finely sliced
  • 1 teaspoon chopped garlic
  • 4 red chilies, seeded and chopped
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 500 ml chicken stock 
  • Salt and pepper
  • 2 tablespoons corn flour

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