CHICKEN: Hunan Chicken recipes
Carol Miller-Tutzauer
Below is a collection of "Hunan-style Chicken" recipes. Because there
is no one absolute thing known as Hunan Chicken, I have included a
variety of recipes. -- Carol
***
Hunan Chili Chicken -- Based upon a recipe for Hunan Chili Squid in
=================== The New Chinese Cooking School by Kenneth Lo
1 lb boneless chicken breast, cut into shreds
Marinade: 1 egg white
1 Tbsp dry sherry
1 Tbsp cornstarch
2 c vegetable oil
Sauce: 2 tsp finely chopped garlic
1 1/2 Tbsp yellow bean paste
2 tsp sugar
1 Tbsp soy sauce
1 Tbsp tomato paste (or tomato ketchup)
1 tsp red chili oil
2 tsp chili sauce or chili paste with garlic
1 Tbsp dry sherry
2 tsp cornstarch blended with 1 1/2 Tbsp water (set aside)
1 medium-sized red bell pepper
1 medium-sized green bell pepper
Mix chicken shreds with marinade mixture. Mix sauce ingredients and set
aside. Make up cornstarch mixture and set asie. Cut and reserve bell
pepper pieces.
Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir
constantly with large chopstick or wooden spoon until shreds separate
and turn white. Remove chicken with slotted spoon and place in bowl
until ready to use.
Pour off all but 2 Tbsp of the oil from the wok. When hot, add the
sauce mixture and stir together over medium heat for 30 seconds to 1
minute, until bubbly. Return chicken pieces to wok and toss until
warmed through.
Add cornstarch mixture and stir until sauce thickens. Add the bell
pepper pieces, stirring and coating with sauce, cooking for about 1 minute.
***
Hunan Chicken -- From Chinese Cookery by Rose Cheng & Michele Morris
=============
1 two-lb chicken
10 cups boiling water
1/2 cup sliced water chestnuts
Seasoning sauce: 2 Tbsp sesame paste [or subst unsalted peanut butter]
1 Tbsp rice vinegar or white vinegar
1 Tbsp sesame oil [dark kind]
1 tsp chili oil
1 Tbsp soy sauce
1 1/2 tsp crushed Szechuan peppercorns
1 1/2 tsp minced fresh ginger root
3 Tbsp shredded green onion
1 Tbsp chopped garlic
3 Tbsp chopped Chinese parsley [cilantro; optional]
1 1/2 tsp chili powder [cayenne pepper]
1 sliced cucumber
Noodles [Cook 1 lb fresh Chinese egg noodles and toss with 1 Tbsp sesame oil.]
Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
Remove, let cool. Remove bones. Shred chicken with a cleaver. Combine
with water chestnuts. Mix ingredients for seasoning sauce in a small
bowl. Pour over chicken and mix well. Refrigerate until ready to
serve. To serve, peel and halve cucumber; scoop out seeds. Cut
cucumber halves in diagonal slices. Arrange on a platter with chicken
mixture. Serve with noodles. Makes 4 servings.
***
Hunan Multiple-Spiced Chicken -- From Henry Chung's Hunan Style Chinese Cookbook
=============================
1 frying chicken, about 1 1/2 lbs
Marinade: 4 Tbsp soy sauce (at least)
1 Tbsp minced fresh garlic
1 tsp minced fresh ginger
2 Tbsp crunchy peanut butter
1 Tbsp hot red pepper oil
1/2 tsp powdered peppercorn [crushed Szechuan peppercorns] or
black pepper]
1 tsp sugar
2 Tbsp vinegar (at least)
1 Tbsp sesame oil (optional)
1/2 tsp salt
1 Tbsp minced scallions
1 Tbsp minced parsley (optional) [Try using cilantro]
dash sesame oil
1 cup peeled cucumber, chopped (optional, see note below) (If using
cucumber, make 1/3 again as much marinade)
Preparation:
1. Place the chicken in a pot of water to cover. Bring to a boil.
Reduce heat and simmer for 30 minutes. Remove chicken from broth and
allow to cook.
2. Take the meat off the bones and shred it into 1 1/2 to 2-inch
strips, the finer the better. Place the chicken strips on a plate.
3. Mix all the marinade ingredients in a large bowl. In the process be
sure to taste the mixture often so that you can decide the way you like
it best. Generally speaking, it should be stronger than you like
because it will be diluted by adding the chicken.
4. Pour the marinade over the chicken strips and garnish with the
minced scallions, parsley, and a dash of sesame oil.
Note: If you like, chop cucumber into 1 1/2-inch strips, 1/8 inch wide,
and put them under the chicken strips on the plate before pouring on the
marinade. You'll then have to make one-third again as much marinade.
This chicken-and-cuke combination amkes a very good all-year-round salad dish.
***
Hunan Spicy Chicken -- Based on a recipe for Spicy Shrimp from The
=================== Chinese Banquet Cookbook by Eileen Yin-Fei Lo
1 lb boneless chicken breast, cut into shreds
Marinade: 1 egg white
1 Tbsp dry sherry
1 Tbsp cornstarch
2 c vegetable oil
Sauce: 1 1/2 Tbsp oyster sauce
3 tsp sugar
4 Tbsp tomato catsup
1/2 tsp salt
Pinch of white pepper
2 tsp Hunan pepper [the soaked pepper flakes at the bottom of
the hot oil; substitute 2 tsp chili paste, sambal ooleck, OR
1 heaping tsp crushed red pepper flakes plus 1 tsp red chile oil]
1/2 cup onions diced into 1/4-inch pieces
2 Tbsp finely chopped fresh ginger
1 garlic clove minced
1 tsp sesame oil
Mix chicken shreds with marinade mixture. Mix sauce ingredients and set
aside. Cut up onions and assemble remaining ingredients.
Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir
constantly with large chopstick or wooden spoon until shreds separate
and turn white. Remove chicken with slotted spoon and place in bowl
until ready to use.
Pour off all but 2 Tbsp of the oil from the wok. Heat oil until smok
appears. Add onions, ginger, and garlic, and stir-fry until onions
soften, about 2 minutes. Add chicken and toss together thoroughly.
Stir sauce and pour into the wok. Stir together until shrimp are well coated.
Add sesame oil, turn off heat, and stir well. Remove from wok and serve
immediately.
***
Hunan Pepper Chicken -- From The Chinese Banquet Cookbook
==================== by Eileen Yin-Fei Lo
2 chicken legs with thighs, each 8 oz; bone, remove fat, membranes,
and skin, wash thoroughly and cut into bite-size pieces, dry very
well
1 egg, beaten
1/4 tsp salt
Pinch of white pepper
2 tsp cornstarch
For a sauce, combine in a bowl and mix well:
4 tsp dark soy sauce
1 garlic clove, minced
1 slice fresh ginger, cut into small pieces
2 tsp hoisin sauce
1 tsp sugar
1 tsp white vinegar
1/2 tsp Shao-Hsing wine or dry sherry
3 cups peanut oil
2 Tbsp scallions, white portions, cut into 1/8-inch slices
8 to 10 small dried hot chili peppers
1. Marinate chicken pieces in beaten egg, salt, pepper, and 1 tsp
cornstarch for 5 minutes. Reserve.
2. Make sauce and reserve it.
3. Heat a wok over high heat for 40 seconds; add peanut oil. when a
wisp of white smoke appears, oil is ready. Sprindle remaining teaspoon
of cornstarch over chicken pieces and place them in the hot oil. Deep
fry for 1 1/2 to 2 minutes, until chicken is crisp. Drain.
4. Empty wok of oil and place back over heat. When residue of oil
heats up, add scallions and chili peppers. Stir for about 40 seconds.
Add chicken and stir until well mixed.
5. Stir sauce and add to wok. Mix all ingredients until chicken pieces
are thoroughly coated with sauce, about 3 minutes. There should be no
liquid in the wok. Remove and serve immediately.
***
Enjoy,