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Chinese Chicken
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Chinese Chicken
To prep: 5 minutes
To cook: 10-11 minutes
Serves: 4
Doctor chicken tenders
with a little
sherry, soy sauce,
garlic, and fresh ginger, to
turn out a flavorful meal
that’s just right for midweek
family suppers or weekend
company dinners. The chicken
is delicious spooned over jasmine
rice. For a fancier presentation,
garnish it with a few
spears of lightly steamed
asparagus or a spoonful
of frozen French-cut
green beans that have
been briefly steamed and
tossed with toasted sliced almonds.
1⁄4 cup reduced-sodium soy sauce
(see Tips)
3 tablespoons sherry (see Tips)
2 tablespoons cornstarch
2 teaspoons sugar
1 pound chicken tenders (about 12),
rinsed and patted dry
1 tablespoon vegetable oil
4 scallions, both white and light green parts,
sliced on the diagonal (for 1⁄2 cup)
2 tablespoons chopped peeled fresh ginger
(see Tips)
2 cloves garlic, sliced
Tips: I like reduced-sodium soy sauce
because it is just as flavorful as
regular soy sauce and is better for you.
While I prefer a medium-dry sherry
for cooking, this recipe works with just
about any sherry except those overly
sweet dessert sherries.
Fresh ginger and garlic are key
components of this dish because they
scent the cooking oil. Omit the ginger
if you don’t care for spicy foods. Fresh
ginger keeps for up to three weeks,
stored in the refrigerator drawer loosely
wrapped in a paper towel in a plastic
bag. If you want to keep it longer than
this, place it in the freezer, and peel
and slice it frozen.
1. Place the soy sauce, sherry, cornstarch,
and sugar in a medium-size mixing
bowl with 1⁄4 cup of water and whisk until
the cornstarch is dissolved. Stir in the
chicken tenders and set the bowl aside.
2. Pour the oil into a large skillet and
heat over medium heat. Add the scallions,
ginger, and garlic and cook, stirring,
until softened, 2 minutes. Drain the
marinade from the chicken; do not discard
the marinade. Add the chicken to
the skillet and cook for 1 minute on each
side. Pour the marinade over the chicken,
reduce the heat to medium-low, and stir
until the chicken is cooked through, and
the sauce has thickened, 6 to 7 minutes.
Serve at once.
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