Best Hyde Park Chicken Recipes

HYDE PARK CHICKEN

Hyde Park Chicken image

Make and share this Hyde Park Chicken recipe from Food.com.

Provided by emmalie

Categories Poultry

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 cup oil
1 cup Kikkoman soy sauce
2 cups Coke (or 7-Up)
1/2 teaspoon garlic powder
2 tablespoons horseradish (optional)
12 boneless skinless chicken breasts

Steps:

Place in large Ziploc bag. Marinate 6-8 hours or over night. Barbecue on gril. Baste with remaining sauce to keep moist.

CHICKEN AND ALMONDS-HYDE PARK

CHICKEN AND ALMONDS-HYDE PARK image

Categories Chicken Stir-Fry Dinner

Yield 4 servings

Number Of Ingredients 22

Ingredients

A. 1 c chicken breast, cubed
1/4 t salt
1/3 egg white
pinch white pepper
1 t cornstarch
pinch sugar
B. 4 Chinese dry mushrooms soaked in hot water and sliced into small pieces (save the mushroom stock)
1/2 c green or red pepper, cubed
1/2 c banboo shoots, diced
1/2 c celery, diced
1/2 c pineapple, diced
1/2 c water chestnuts, diced
C. 2 T light soy sauce
1/2 t sugar
1 t sherry
1 t dark soy sauce or Hoi Sin sauce
1 T sesame oil
D. 1 clove garlic-minced
2 thin pieces ginger- shredded
E. 1 c peanut oil for frying
1/3 c unsalted almonds
chopped spring onion or Chinese parsley for garnish

Steps:

1. Mix group A together, put aside. 2. Deep fry almonds until brown-drain 3. Mix group c together, put aside 4. Heat wok dry and hot, add all oil. When oil is hot turn downheat and let cool down a little. Add chicken and fry slowly. When chicken becomes slightly white remove from wok and once and set aside. 5. Remove all oil except 1 tablespoon. Turn up heat to medium. Add group D, Brown and discard. s. Turn heat to high. Add group B. Stir-fry about a minute, then cover and cook for a minute. Put back chicken. Stir and pur group C in wok slowly. Stir-fry until gravy thickens. Serve and top with almonds and spring onion. Serve with rice

CHINESE BEGGAR'S CHICKEN-HYDE PARK

CHINESE BEGGAR'S CHICKEN-HYDE PARK image

Categories Chicken Low Fat Quick & Easy Dinner Healthy

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 -4 cups chicken broth
2 carrots, cut diagonally into 1/2 inch slices
6 scallions, 4 in. length, one chopped
6 large slices ginger, smashed
2 T minced ginger
4 cloves garlic, smashed
1/4 c brown sugar, dark
1/2 c dark soy sauce or combine with light soy sauce
5 whole star anise
3 cinnamon sticks
6 black peppercorns
Use Chinese peppercorn if you can get them and add some 5 spice if you have any.
1/4 - 1/2 c dry sherry or Shao Hsing
1 whole small chicken
cheesecloth

Steps:

Tie anise, peppercorns, smashed ginger , and broken up cinnamon sticks in cheesecloth. In a deep saucepan or small stock pot combine broth, carrots, scallions, garlic, brown sugar, soy sauce and cheesecloth bag and bring to a boil. Simmer, covered, for 20 minutes then uncover and let it concentrate for awhile until somewhat reduced. Add sherry and whole chicken and simmer, covered for about 20 minutes or until chicken is done. (Or, you can make the infusion with 1 cup of water and let it reduce by 1/2) Strain the broth and add the minced ginger and chopped scallions for garnish. Cool and cut up the chicken and serve with some sauce over rice. You should have a lot of cooking liquid left over. SAVE IT and use it again (see above).

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