Chicken In A Bird S Nest Recipe
The Chicken In A Bird S Nest is a wonderful chicken preparation that is gonna bowl your guests over not only with its flavor but also its visual appeal. This tasty chicken preparation is my favorite too!! Try this excellent Chicken In A Bird S Nest recipe at home!
Ingredients
1 lb. skinned, boned chicken
Marinade:
1 tablespoon soy sauce
1 tablespoon cornstarch
1 egg white
Seasoning sauce:
1 tablespoon rice wine or dry sherry
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon sesame oil
1 teaspoon cornstarch
2/3 lb. potatoes, peeled
1/2 cup cornstarch
1/4 teaspoon salt
8 cups oil for deep-frying
1 teaspoon minced fresh ginger root
1 teaspoon minced garlic
1/2 lb. fresh mushrooms, diced
1/3 cup diced water chestnuts
1/3 cup diced cooked carrots
1/2 cup diced green pepper
Shredded lettuce
Directions
Dice chicken into 1/2-inch cubes.
Combine marinade ingredients in a medium bowl.
Add chicken cubes; mix well.
Let stand 30 minutes.
Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
Shred potatoes.
Rinse well with cold water.
Drain quickly then toss with cornstarch and salt; be sure each potato shred is coated with the cornstarch mixture.
Place potato mixture in a large strainer with a long handle; place another strainer of the same size on top.
Press potato mixture between the 2 strainers.
Heat 8 cups oil in a wok over high heat to 350°F (175°C).
Submerge strainers in hot oil and deep-fry potato nest 5 minutes until shreds are crisp and golden brown.
Drain nest well over wok, then let cool between strainers on a paper towel about 2 minutes.
Remove nest from strainers and place upright on a small platter.
Remove oil from wok except 5 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Add chicken cubes.
Stir-fry about 1 minute until very lightly browned.
Remove with a slotted spoon, draining well over wok; set aside.
Reheat oil.
Stir-fry ginger, garlic, mushrooms, water chestnuts, carrots and green pepper about 2 minutes.
Stir seasoning sauce to dissolve any lumps.
Turn heat to high, add cooked chicken and seasoning sauce to vegetable mixture.
Stir-fry 5 minutes.
Spoon chicken mixture into nest.
Garnish with shredded lettuce.
Combine marinade ingredients in a medium bowl.
Add chicken cubes; mix well.
Let stand 30 minutes.
Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
Shred potatoes.
Rinse well with cold water.
Drain quickly then toss with cornstarch and salt; be sure each potato shred is coated with the cornstarch mixture.
Place potato mixture in a large strainer with a long handle; place another strainer of the same size on top.
Press potato mixture between the 2 strainers.
Heat 8 cups oil in a wok over high heat to 350°F (175°C).
Submerge strainers in hot oil and deep-fry potato nest 5 minutes until shreds are crisp and golden brown.
Drain nest well over wok, then let cool between strainers on a paper towel about 2 minutes.
Remove nest from strainers and place upright on a small platter.
Remove oil from wok except 5 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Add chicken cubes.
Stir-fry about 1 minute until very lightly browned.
Remove with a slotted spoon, draining well over wok; set aside.
Reheat oil.
Stir-fry ginger, garlic, mushrooms, water chestnuts, carrots and green pepper about 2 minutes.
Stir seasoning sauce to dissolve any lumps.
Turn heat to high, add cooked chicken and seasoning sauce to vegetable mixture.
Stir-fry 5 minutes.
Spoon chicken mixture into nest.
Garnish with shredded lettuce.
