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Bird of Paradise Chicken |
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Serves: 8 Print this Recipe1 green onions (with top) 4 whole chicken breasts (about 4 pounds) 8 thim slices Virginia ham (about 4 ounces) 2 tablespoons cornstarch 2 tablespoons water 1/2 teaspoon sugar 1 1/2 cups chicken broth (see Soups) 1/4 cup sliced canned bamboo shoots 2 teaspoons dark soy sauce Dash white peppers 1 teaspoon sesame oil Vegetable oil 1/4 cup all-purpose flour 1/4 cup water 2 tablespoons cornstarch 2 tablespoons vegetable oil 1 teaspoon ginger root juice 1/4 teaspoon baking soda 1/4 teaspoon salt 1 egg white Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 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. Bird of Paradise Chicken is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! 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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