Recipe by mersaydees
Based on a recipe from my Chinese Cooking Class Cookbook. I think this is a great recipe that I sometimes serve over steamed rice. Regarding the TECHNIQUE TO CUT CHICKEN CHINESE-STYLE, it is recommended to use either a cleaver or poultry shears or a sharp knife to make easy work of it.
Top Review by JustJanS
Very good instruction on how to cut the chicken up, but my chicken's breasts seemed too big so I cut into 4-otherwise the method worked great. My only other variation was to use fresh button mushrooms. Once I'd dealt with the chicken and prepped the sauce and veg, this came together in a flash. Our dinner guests couldn't stop raving about it!
- 1 broiler-fryer chicken (3 to 4 pounds)
- 1 tablespoon cornstarch
- 1 cup water
- 3 tablespoons dry sherry
- 3 tablespoons cider vinegar
- 3 tablespoons hoisin sauce
- 4 teaspoons soy sauce
- 2 teaspoons instant chicken bouillon granules
- 1⁄2 cup cornstarch
- vegetable oil (for frying)
- 2 teaspoons minced fresh ginger
- 2 medium onions, chopped
- 8 ounces fresh broccoli, cut into 1-inch pieces
- 1 red peppers or 1 green pepper, chopped
- 2 (4 ounce) cans button mushrooms, drained
- vermicelli (optional)
- red pepper, cut into matchstick pieces, for garnish
Directions See How It's Made
- TECHNIQUE TO CUT CHICKEN CHINESE-STYLE:
- Rinse chicken.
- On heavy cutting board, set chicken breast side up.
- Cut in half lengthwise, veering slightly to one or other side of breastbone and backbone; you will have separated the chicken completely in half.
- Remove and discard backbone (optional).
- Raise each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg separating drumstick and thigh.
- Pull each wing away from breast, cutting through the joint next to breast.
- Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones.
- Cut each wing into two pieces.
- You should end up with 22 small serving-size pieces.
- HOISIN CHICKEN:.
- In small bowl, combine 1 tablespoon cornstarch, water, sherry, vinegar, hoisin sauce, soy sauce and bouillon granules; mix well. Set aside.
- Add remaining ½ cup cornstarch in large bowl. Add chicken pieces and stir to coat well.
- In large skillet or wok, heat oil over high heat to 375°F Add 1/3 of the chicken pieces, one at a time, to the hot oil; cook until no longer pink in center, about 5 minutes. Drain chicken on paper towels. Repeat until all chicken is cooked.
- Discard all but 2 tablespoons oil from skillet. Add ginger and stir-fry 1 minute. Add onions and stir-fry for another minute. Add broccoli, red pepper and mushrooms and stir-fry for 2 minutes.
- Stir cornstarch mixture and add to skillet. Cook and stir until sauce boils and thickens.
- Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes.
- Serve over hot Vermicelli and garnish, if desired.