Best Empress Chicken Recipes

EMPRESS CHICKEN

Steps:

• Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
• Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
• Add cornstarch and mix chicken until coated.
• Deep fry in hot oil until golden brown.
• Drain on paper towels.
• Place a small amount of oil in wok and heat to very hot.
• Add onions and peppers and stir fry 30 seconds.
• Stir in sauce mixture (shake again first).
• Cook until thick. If it gets too thick, add some water until desired consistency.
• Add chicken and cook until hot and bubbly.
• Serve over hot rice.

FRESH PINEAPPLE AND LYCHEE CHICKEN - EMPRESS OF CHINA, SAN FRAN

Steps:

• Cut pineapple in half. Remove fruit from shell, dice, and set aside.
• Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
• Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
• Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
• Blend in chicken, pineapple and lychees and heat through. Serve immediately.

EMPRESS CHICKEN

Steps:

• Cut chicken into 3/4 inch pieces, set aside.
• Pour oil into a COLD wok or skillet; add garlic and ginger. Place over low heat until garlic turns brown, 3-4 minutes. Remove and discard garlic and ginger.
• Increase heat to high. When oil is sizzling, add chicken pieces. Stir-fry until chicken turns white and becomes firm.
• Reduce heat to medium-low.
• Add wine. Simmer until wine evaporates, stirring often.
• Add mushrooms and celery and cook 1 minute.
• Add peas, ham, soy sauce, and broth.
• Stir together until hot throughtout.
• In small bowl combine cornstarch and water. Stir into chicken mixture.
• Cook, stirring, until liquid thicken.
• Serve over vermicelli.
• Now you have a dish fit for a Queen -- oh, I mean -- AN EMPRESS!

EMPRESS CHICKEN WINGS

Steps:

• Cut chicken wings into three pieces at the joint sections; discard tips.
• In a bowl, mix together soy sauce, sherry, ginger, garlic, and wings.
• Marinate wings for several hours refrigerated.
• Take wings out of the marinade and set marinade aside for use later in recipe.
• Heat the vegetable oil in a large deep skillet.
• Dredge wings in cornstarch, shaking off excess.
• Add wings to the pan, but do not crowd.
• Cook until golden, and remove from pan (Do in batches if necessary).
• Drain oil from skillet and add marinade and chicken stock to the skillet, cooking until hot.
• Add wings back to pan, coating them with sauce; cover pan and simmer 5-10 minutes.
• Place chicken on a serving platter and garnish with slivers of ginger and chopped scallion.

STIR FRY EMPRESS LEMON CHICKEN

Steps:

• Combine 2 tablespoons cornstarch and 1 tablespoons soy sauce in small bowl; stir in chicken. Let stand 30 minutes.
• Meanwhile, combine sugar, 2-1/2 teaspoons cornstarch, lemon peel and juice, remaining 3 tablespoons soy sauce and 1/4 cup water.
• Heat oil in hot wok over high heat, Or if using skillet, heat oil over medium-high heat. Add chicken and green onions; stir-fry 3 minutes. Remove.
• Reduce heat to medium-high. Pour soy sauce mixture into wok; bring to boil. Cook, stirring constantly, 1 minute. Add chicken and green onions, stirring to coat all pieces well with sauce. Serve immediately.

EMPRESS CHICKEN

Steps:

• Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
• Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
• Add cornstarch and mix chicken until coated.
• Deep fry in hot oil until golden brown.
• Drain on paper towels.
• Place a small amount of oil in wok and heat to very hot.
• Add onions and peppers and stir fry 30 seconds.
• Stir in sauce mixture (shake again first).
• Cook until thick. If it gets too thick, add some water until desired consistency.
• Add chicken and cook until hot and bubbly.
• Serve over hot rice.

EMPRESS CHICKEN

Steps:

• Fry leeks and ginger in oil over high heat for a few minutes. Add drummettes and brown. Add mushrooms, bamboo shoots, shoyu, wine and stock. Cover and bring to a boil. Lower heat and simmer 20 minutes. Add sugar and continue cooking until chicken is tender. Thicken with cornstarch/water mixture.