Best Shanghai Chicken Recipes

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SHANGHAI FRIED NOODLES WITH PORK OR CHICKEN



Shanghai Fried Noodles With Pork or Chicken image

Make and share this Shanghai Fried Noodles With Pork or Chicken recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

1/2 lb fresh Chinese noodles (medium)
1/2 cup cold water
1 tablespoon sesame oil
1/2 lb pork tenderloin or 1/2 lb chicken breast
2 tablespoons light soy sauce
1 teaspoon rice wine or 1 teaspoon dry sherry
1 tablespoon cornstarch
1 scallion, cut into 1 inch pieces
1 garlic clove, sliced
1/2 tablespoon ginger, minced
9 tablespoons peanut oil
1 teaspoon sugar
1 head Chinese cabbage, shredded
1 tablespoon dark soy sauce
1 1/2 teaspoons cornstarch, dissolved in
1 tablespoon water
1 bunch spinach leaves, washed
1/2 teaspoon white pepper
1/2 teaspoon salt

Steps:

  • Drop noodles into boiling water, and cook about 4 minutes.
  • Add cold water, and bring to boil for 1 minute.
  • Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
  • Cut meat crosswise and julienne.
  • Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
  • Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
  • Add other tablespoon light soy sauce and sugar, remove, and keep warm.
  • In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
  • Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
  • Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
  • Brown other side in same manner, and remove to warm platter.
  • Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
  • Stir-fry until thoroughly heated.
  • Thicken with dissolved cornstarch.
  • Pour over noodles, and wipe out wok.
  • Heat 1 tablespoon oil in wok until smoking hot (400F).
  • Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
  • Arrange spinach around mound of covered noodles.

SHANGHAI CHICKEN AND NOODLES



Shanghai Chicken and Noodles image

Delicious 30-minute dinner? You can do it with chicken breasts and four other ingredients!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 5

1 1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices
12 ounces uncooked fettuccine
1 bag (1 pound) fresh (refrigerated) stir-fry or chop suey vegetables (about 5 cups)
1 cup sliced mushrooms (3 ounces)
1/4 cup hoisin sauce

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
  • Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.

Nutrition Facts : Calories 385, Carbohydrate 51 g, Cholesterol 115 mg, Fiber 5 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg

SHANGHAI CHICKEN AND NOODLES



Shanghai Chicken and Noodles image

30 minutes to prepare this tasty meal with only 5 ingredients. From Betty Crockers Dinner Made Easy's newsletter.

Provided by lauralie41

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/4 lbs boneless skinless chicken breasts, cut into 1/4-inch slices
12 ounces fettuccine, uncooked
16 ounces stir fry vegetables (fresh in the produce section) or 16 ounces chop suey vegetables (fresh in the produce section)
1 cup sliced mushrooms
1/4 cup hoisin sauce

Steps:

  • Cook fettuccine according to the directions on the box. Drain well and set aside.
  • While fettuccine is cooking spray a nonstick wok or 12 inch skillet with cooking spray. Over medium high heat cook chicken for 3 to 4 minutes or until golden brown stirring often. Stir in the vegetables and mushrooms cooking for approximately 3 minutes or until tender crisp and chicken is no longer pink in the center.
  • Stir the hoisin sauce into the chicken mixture and heat until boiling, stirring constantly. Boil and stir for one minute. Add well drained fettuccine and toss well until coated and heated through. Serve immediately.

Nutrition Facts : Calories 523.4, Fat 6.2, SaturatedFat 1.6, Cholesterol 154.6, Sodium 369.4, Carbohydrate 68.6, Fiber 3.4, Sugar 6.3, Protein 45.9

SHANGHAI HUNAN CHICKEN



Shanghai Hunan Chicken image

The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame and whipped this up in about 3 minutes! Americans will have to make do with a saute pan, and I'm sure a stove won't cook nearly as fast as his wok on a flame. I hope I remembered most of his recipe!

Provided by Babes_Mom

Categories     One Dish Meal

Time 27m

Yield 2 serving(s)

Number Of Ingredients 17

1 1/2 cups raw chicken breasts, sliced about 1/8-inch thick across the grain
1/2 cup water
1/2 cup raw carrot, strips (1/8-inch thick, 1/2-inch wide, 1 to 2-inch long)
1/2 cup green pepper, chunks
1/2 cup baby corn, drained
1/2 cup water chestnut, drained
1/2 cup bamboo shoot, drained
1 cup cooked rice
1 -2 teaspoon garlic paste
2 -3 tablespoons low sodium soy sauce
1 tablespoon chopped green onion
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon powdered ginger
1 teaspoon salt
2 teaspoons chopped red chili flakes in oil (I'm sure this has a "name", but I don't know what it is called)
6 -8 dried hot chili peppers

Steps:

  • In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
  • Scoop the chicken out with a slotted strainer and set aside.
  • Pour the hot oil into a container.
  • Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds.
  • Dip the vegetables out with a strainer. Pour off any remaining water.
  • Put the sauce ingredients into the empty pan. Heat and stir together well.
  • Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce.
  • Serve over cooked rice.

SHANGHAI CHICKEN



Shanghai Chicken image

We love this recipe, and have for many years. I've been making it since not long after we were married, and I still get requests. It's easy and quick. To make it healthier for us, I no longer sprinkle the chow mein noodles on top, but the kids sure loved them! The recipe card says this is from Woman's Day magazine. It would have sometime back in the 80's.

Provided by Chef PotPie

Categories     Asian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

2 whole boneless skinless chicken breasts
2 tablespoons oil (I use cooking spray)
2 cups celery, sliced diagonally
2 cups fresh bean sprouts
1 (5 ounce) can sliced water chestnuts
1 -10 3/4 ounce cream of mushroom soup
2 tablespoons soy sauce (low sodium is fine)
1 cup sliced green onion
1 (2 ounce) jar sliced pimientos
3 cups hot cooked rice
1 (3 ounce) can chow mein noodles

Steps:

  • Cut chicken into small cubes and saute in oil until firm.
  • Stir in celery and saute until crisp-tender, about 2 minutes.
  • Stir in next 6 ingredients, bean sprouts through green onions.
  • Bring to boil, reduce heat and simmer 2 minutes.
  • Serve over rice and top with chow mein noodles.

CHICKEN KEBABS SHANGHAI



Chicken Kebabs Shanghai image

A delightful Asian-inspired kebab of chicken and pineapple with a ginger-orange marinade. Recipe is from an old Sunset booklet.

Provided by Daily Inspiration S

Categories     Chicken

Time 45m

Number Of Ingredients 10

3/4 tsp fresh orange zest
1/3 c fresh orange juice
3 Tbsp brown sugar, firmly packed
2 Tbsp soy sauce
4 tsp fresh ginger, minced
4 tsp rice vinegar
1 Tbsp sesame oil
1/2 tsp ground coriander
1 1/2 lb chicken breasts, boneless, skinless (cut into 1 1/2 inch cubes)
1 medium pineapple, peeled, cored and cut into 1 inch chunks

Steps:

  • 1. In a medium size bowl, mix orange zest, juice, sugar, soy sauce, ginger, vinegar, oil, and coriander. Reserve 1/4 cup marinade.
  • 2. Stir chicken in remaining marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  • 3. Lift chicken from marinade and drain briefly (discard marinade). Thread chicken and pineapple chunks on thin metal skewers - alternating 2 chicken chunks and 1 pineapple chunk. Brush reserved marinade over pineapple.
  • 4. Place skewers on a lightly greased grill 4-6 inches above a solid bed of hot coals or as desired on gas grill. Cook, turning and basting with reserved marinade, until chicken is no longer pink in center (6-8 minutes).

SHANGHAI FRIED NOODLES WITH PORK OR CHICKEN



Shanghai Fried Noodles With Pork or Chicken image

Quick and wonderful oriental dish.

Provided by @MakeItYours

Number Of Ingredients 19

1/2 lb fresh Chinese noodles (medium)
1/2 cup cold water
1 tablespoon sesame oil
1/2 lb pork tenderloin or 1/2 lb chicken breast
2 tablespoons light soy sauce
1 teaspoon rice wine or 1 teaspoon dry sherry
1 tablespoon cornstarch
1 scallion, cut into 1 inch pieces
1 garlic clove, sliced
1/2 tablespoon ginger, minced
9 tablespoons peanut oil
1 teaspoon sugar
1 head Chinese cabbage, shredded
1 tablespoon dark soy sauce
1 1/2 teaspoons cornstarch, dissolved in
1 tablespoon water
1 bunch spinach leaves, washed
1/2 teaspoon white pepper
1/2 teaspoon salt

Steps:

  • Drop noodles into boiling water, and cook about 4 minutes.
  • Add cold water, and bring to boil for 1 minute.
  • Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
  • Cut meat crosswise and julienne.
  • Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
  • Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
  • Add other tablespoon light soy sauce and sugar, remove, and keep warm.
  • In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
  • Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
  • Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
  • Brown other side in same manner, and remove to warm platter.
  • Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
  • Stir-fry until thoroughly heated.
  • Thicken with dissolved cornstarch.
  • Pour over noodles, and wipe out wok.
  • Heat 1 tablespoon oil in wok until smoking hot (400F).
  • Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
  • Arrange spinach around mound of covered noodles.

SHANGHAI CHICKEN IN WINE SAUCE



Shanghai Chicken In Wine Sauce image

Provided by Eileen Yin-Fei Lo

Categories     dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 6

1 3 1/2-pound chicken, freshly killed, washed thoroughly, fat and membranes removed
3 tablespoons Chinese Shao-Hsing wine, or sherry
1 1/2 teaspoons salt
1/4 teaspoon white pepper
3 tablespoons chicken broth
1/2 teaspoon sugar

Steps:

  • Place the chicken in a large pot, preferably an aluminum Dutch oven. Cover with water and bring to a boil.
  • Lower the heat, cover the pot leaving a slight opening, and simmer chicken for about 30 minutes.
  • Remove chicken from pot, drain and cool on a cake rack.
  • When chicken has cooled, chop into pieces 2 inches by 1 inch, skin and bones included. Place on a serving dish.
  • Mix together the remaining ingredients and pour the marinade over the chicken. Marinate for one hour. Serve at room temperature.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 488 milligrams, Sugar 0 grams, TransFat 0 grams

SHANGHAI CHICKEN SALAD



Shanghai Chicken Salad image

Make and share this Shanghai Chicken Salad recipe from Food.com.

Provided by Chris Reynolds

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup rice vinegar
3 tablespoons soy sauce
1/2 cup soy sauce
1/3 cup hoisin sauce
1 1/2 tablespoons fresh ginger, grated
1/4 cup toasted sesame oil
1 1/2 lbs boneless skinless chicken breasts
salt, to taste
pepper, to taste
1/2 head napa cabbage (shredded) or 1/2 head Chinese cabbage
1 large red bell pepper, stemmed, seeded, and thinly sliced
1 bunch scallion, thinly sliced on the diagonal
1 cup chow mein noodles

Steps:

  • Whisk vinegar, 3 tbsp soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl. Place chicken in single layer in Dutch oven. Pour 1/3 cup vinegar mixture over chicken breast, reserve remaining vinegar mixture to use as dressing. Add remaining 1/3 cup soy sauce and 3 cups water to pot. Bring to boil over high heat. Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.
  • Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken into long thin strands using two forks.
  • Transfer chicken to large serving bowl, toss with 2 tbsp of reserved vinegar mixture and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining vinegar mixture and toss to combine. Sprinkle with chow mein noodles and serve.

Nutrition Facts : Calories 470.4, Fat 20.2, SaturatedFat 3.2, Cholesterol 99.4, Sodium 3277.6, Carbohydrate 24.8, Fiber 3.5, Sugar 9.5, Protein 47.4

SHANGHAI CHICKEN AND NOODLES



Shanghai Chicken and Noodles image

Delicious 30-minute dinner? You can do it with chicken breasts and four other ingredients!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 5

1 1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices
12 ounces uncooked fettuccine
1 bag (1 pound) fresh (refrigerated) stir-fry or chop suey vegetables (about 5 cups)
1 cup sliced mushrooms (3 ounces)
1/4 cup hoisin sauce

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
  • Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.

Nutrition Facts : Calories 385, Carbohydrate 51 g, Cholesterol 115 mg, Fiber 5 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg

SHANGHAI SMOKED CHICKEN



Shanghai Smoked Chicken image

A tender chicken with a distinctive flavor.Expect the most wonderful results...a very moist, deliciously flavored chicken. Serve with fried rice as an accompaniment. From Creme Colorado.

Provided by Lynnda Cloutier @eatygourmet

Categories     Chicken

Number Of Ingredients 11

- 1 whole chicken, 3 to 4 lbs.
- 1 medium cooking bag
MARINADE:
- 1 green onion, chopped
- 6 tbsp. soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. dry white wine
- 1 tsp. packed dark brown sugar
- 1 tsp. minced fresh ginger
- 1 tsp. salt
- 1 tsp. liquid smoke

Steps:

  • Tie wings close to chicken and put in cooking bag. Mix all marinade ingredients in small bowl. Pour marinade into bag. Tie bag and rotate so marinade coats chicken. Refrigerate several hours or overnight
  • Slit steam vents in top of cooking bag. Bake chicken at 350 for 1 1/2 hours or til well browned. Cool slightly. Slice chicken into serving portions, arrange on platter and pour liquid from bag over chicken. Garnish with parsley and green onions. Serves 4 to 6

SHANGHAI CHICKEN WINGS



Shanghai Chicken Wings image

This recipe is so good I have added it to my football agenda. I usually make chicken drumettes, but these are almost better- my son says to make these for Super Bowl snack. He loves all things spicy. This recipe is from the Saveur Magazine too. But now it is a family favorite- just tweaked a bit.

Provided by Pat Duran @kitchenChatter

Categories     Poultry Appetizers

Number Of Ingredients 8

1/3 cup(s) hoisin sauce
1/4 cup(s) rice wine vinegar
1 clove(s) garlic, finely chopped
1 teaspoon(s) crushed chili flakes
1 teaspoon(s) chinese five-spice powder
- peanut oil for frying
1 pound(s) chicken wings,drumsticks and wings separated
- kosher salt to taste

Steps:

  • Whisk together hoisin sauce, rice wine vinegar, garlic, chili flakes and five spice powder in a medium bowl; set aside.
  • Heat 3-inches of peanut oil in a 4-quart saucepan over medium heat until a deep fry thermometer registers 360^. Working in batches, fry chicken in hot oil until the skin turns bubbly and golden brown and the meat is cooked through, about 10 minutes.
  • With a slotted spoon, place the cooked chicken in the bowl of sauce; toss until it is fully coated. Transfer the chicken to 2 small plates; serve with remaining sauce over top. You will probably want to triple this recipe, they are that good.

SHANGHAI-STYLE CHICKEN



Shanghai-style chicken image

inspired by chinese speciality hong shao rou

Provided by angiechili

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a large wok or frying pan set over a high heat. Once smoking hot, add the chicken and stir-fry for 2-3 minutes, until browned in places. Add the ginger, the white part of the salad onions (reserve the green tops, to serve). five spice powder, garlic and 1/2 the chilli; fry for 3-4 minutes, until fragrant.
  • Splash in the rice wine ( or sherry), soy sugar and 2 tbsp water. Boil rapidily for 6-8 minutes, stirring often, until everything is coated in a sticky glaze. Scatter over the reserved salad onion tops and chilli. Serve with steamed white rice and pak choi, if liked.

DRUNKEN CHICKEN OR SHANGHAI WINE CHICKEN



DRUNKEN CHICKEN OR SHANGHAI WINE CHICKEN image

Yield 4-6 servings

Number Of Ingredients 5

1 Chicken ~ 3.5 pounds
3 Tbs dry sherry or Shao Hsing Wine
1.5 Tsp Salt
1/4 Tsp White Pepper
2 Tbs chicken broth

Steps:

  • 1) Place chicken in a large pot (Dutch oven preferred) cover with water and bring to a boil. 2) lower heat cover pot leaving slightly open and simmer for 30 minutes. Remove chicken drain and set aside to cool. 3) Prepare Marinade. Mix wine, salt,pepper and broth in a small bowl. 4) when chicken has cooled cut into pieces 1"x2" and place on a serving plate. 5) Pour marinade over chicken and marinate for 1 hour. Serve at room temperature. ) Place chicken in a large pot (Dutch oven preferred) cover with water and bring to a boil. 2) lower heat cover pot leaving slightly open and simmer for 30 minutes. Remove chicken drain and set aside to cool. 3) Prepare Marinade. Mix wine, salt,pepper and broth in a small bowl. 4) when chicken has cooled cut into pieces 1"x2" and place on a serving plate. 5) Pour marinade over chicken and marinate for 1 hour. Serve at room temperature.

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