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Bird of Paradise Chicken |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Bird of Paradise Chicken recipe on the web!!_ green onions (with top) _ whole chicken breasts (about 4 pounds) _ thim slices Virginia ham (about 4 ounces) _ tablespoons cornstarch _ tablespoons water ___ teaspoon sugar _ 1/2 cups chicken broth (see Soups) ___ cup sliced canned bamboo shoots _ teaspoons dark soy sauce Dash white peppers _ teaspoon sesame oil Vegetable oil ___ cup all-purpose flour ___ cup water _ tablespoons cornstarch _ tablespoons vegetable oil _ teaspoon ginger root juice ___ teaspoon baking soda ___ teaspoon salt _ egg white Cut green onion into 1-inch pieces; shred pieces lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl. Remove bones and skin from chicken breasts; cut each chicken breast lengthwise into halves. To butterfly chicken, split each piece lengthwise almost into halves; open flat. Place 1 ham slice on each chicken piece; fold chicken lengthwise in half, pressing cut edge to seal. Mix 2 tablespoons cornstarch, 2 tablespoons water and the sugar. Heat broth, bamboo shoots, dark soy sauce, white pepper and sesame oil to boiling. Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Remove from heat; keep warm. Heat vegetable oil (2 inches) in wok to 350°. Mix flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the gingerroot juice, baking soda, salt and egg white in medium bowl. Dip chicken, 1 piece at a time, into batter to coat all sides. Fry 2 pieces at a time 3 minutes or until very light brown; drain on paper towels. Increase oil temperature to 375°. Fry half the chicken 2 minutes or until golden brown, turning once; drain on paper towels. Repeat with remaining chicken. Cut each piece crosswise into 1-inch pieces, using a very sharp knife; place in a single layer on heated platter. Pour sauce over chicken; garnish with green onion. 8 servings **Crisply batter fried on the outside with a fine slice of firm Virginia ham down the middle, this colorful dish makes a most impressive presentation. Garnish with curly scallion ringlets. If necessary, secure edges of chicken together with wooden picks. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chicken Almond Ding Walnut Chicken Spicy Chicken with Celery Sichuan Chicken with Cashews Shredded Chicken with Bean Sprouts and Pea Pods Cubed Chicken in Brown Bean Sauce Lemon Chicken Sesame Chicken with Fun See Bird of Paradise Chicken Coconut Chicken Chicken with Pickled Ginger Sauce Stir-Fried Chicken with Cucumbers Spicy Chicken with Cabbage Chicken with Oysters Cornish Hens with Soy Sauce Stir-Fried Chicken Livers and Vegetables Pressed Duck Green Onion Flowers Soy Sauce Chicken |
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