Best Canyon Ranch Health Resorts Chinese Chicken Recipes

Barley With Chicken and Parmesan Cheese - Canyon Ranch Resort image

Provided by swissms

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

5 cups water
1 cup pearl barley
1 lb boneless skinless chicken breast
fresh ground black pepper
Italian herb seasoning
1 cup chopped carrot
1 cup chopped celery
1 cup chopped leeks (white and pale green parts only) or 1 cup green onion
1 1/2 tablespoons chopped onions (optional)
1/2 cup chopped fresh parsley
1/4 cup chicken stock or 1/4 cup canned chicken broth
1/2 cup freshly grated parmesan cheese, divided

Steps:

Bring water and barley to boil in heavy medium saucepan. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 45 minutes. Drain. Transfer to large bowl. Set aside.
Preheat broiler. Season chicken with pepper and dried Italian herb blend. Broil chicken until cooked through, about 3 minutes per side. Transfer chicken to plate; cool. Shred chicken into pieces.
Combine carrots, celery, leeks and onion in heavy large nonstick skillet. Cover and cook over low heat until tender, stirring frequently and adding small amount of water if vegetables begin to stick, about 25 minutes.
Add barley, chicken, parsley, stock and half of Parmesan cheese; stir until heated through. Season with pepper. Divide barley mixture among plates. Sprinkle with remaining cheese and serve.

Nutrition Facts : Calories 391.2, Fat 6, SaturatedFat 2.8, Cholesterol 77.3, Sodium 344.6, Carbohydrate 46.9, Fiber 9.6, Sugar 3.4, Protein 37.3

Canyon Ranch Health Resorts' Chinese Chicken image

Provided by bluemoon downunder

Categories Chicken

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

3 -4 lbs chicken
1 teaspoon ginger
1/2 teaspoon Chinese five spice powder
1 1/2 teaspoons salt
3 spring onions, cut into 3-inch pieces
3 garlic cloves, coarsely chopped
1 tablespoon plain flour
3 tablespoons hoisin sauce
3 tablespoons honey
2 tablespoons dry sherry or 2 tablespoons apple juice
1/2 teaspoon fresh coarse ground black pepper

Steps:

Rinse the chicken inside and out and pat dry with paper kitchen towelling.
In a cup, mix the ginger, the Chinese five-spice powder and 1/2 teaspoon salt, and rub all over the inside of the chicken.
Place the spring onions and the garlic in the cavity.
Place the flour in a large oven-safe baking bag and shake well to coat the inside of the bag.
In a small bowl, mix the hoisin sauce, honey, sherry or apple juice, pepper and remaining salt. Rub all over the outside of the chicken, and place the chicken in the bag with any remaining sauce. Seal the bag and place in the refrigerator for at least 4 hours.
Preheat the oven to 180ºC/350ºF/gas 4. Cut 1/2 inch slits in the top of the bag and place it in an ovenproof dish in the oven, making sure that the bag does not overhang the dish.
Bake for 1 hour or until the juices run clear.
Remove the chicken from the oven and allow it to stand for 10 minutes. Carefully cut open the bag, remove the chicken and pour the juices into a bowl.
Place the bowl in the freezer for a few minutes so that fat can congeal for easy removal.
Cut the chicken into serving pieces and serve with the degreased juices.