Princess Chicken With Mushrooms Recipe
Taste it to believe it that this Princess Chicken recipe can get you hooked easily. The Chinese Princess Chicken makes a yummy Side Dish. This recipe is a good way to use Chicken. In my view, to call yourself a chef, you need to have a personal recipe of Princess Chicken, just like I do.
Ingredients
12 strips dried mushrooms
12 large chicken wings
12 strips cooked Smithfield ham, 2 by 1/4 by 1/4 inch
12 strips bamboo shoots, 2 by 1/4 by 1/4 inches
1/2 tsp salt
1 Tbs light soy sauce
1 Tbs Chinese rice wine
1 Tbs oyster sauce
2 tsp light soy sauce
2 Tbs cold water
1 tsp tapioca starch
1/2 tsp sugar
4 to 6 dried mushrooms
2 Tbs peanut or vegetable oil
2 slices ginger
2 stalks scallions, cut into 2 inch lengths
1/2 cup bamboo shoots, cut into thin slices
1/4 lb snow peas, or 1/4 cup green pepper, cut into 1 inch squares
1/2 cup reserved broth
Directions
Soak the dried mushrooms; then cut into strips 2 by 1/4 by 1/4 inch (5 cm by 6 mm by 6 mm).
Boil Smithfield ham for 10 minutes; then cut into 2 by 1/4 by 1/4 inch (5 by 6 by 6 mm) strips.
Cut bamboo shoots into 12 strips of the same size as the others.
Wash the chicken wings.
Cut off the wing tips and third sections (reserve for other uses).
Only the center portions of the wings are used in this dish.
To bone the center section, chop off a small piece of bone at each end with a cleaver and drop all the wings in 2 cups of boiling water.
Boil for 3 to 4 minutes, and then remove from the pan and cool until touchable.
Save the broth for later use.
Sever the tendons at both ends of each piece and gently push the bones out with your fingers.
Immediately place 1 strip each of mushroom, ham, and bamboo shoot in the cavity left by removing the bones.
Repeat with all the wings.
Marinate the stuffed wings in salt, soy sauce, and wine for 20 to 30 minutes.
Combine the sauce ingredients and set aside.
Soak the dried mushrooms until soft and then cut into quarters.
Heat a wok over high heat.
Add the oil and stir fry the ginger and scallion for a few seconds, then add the wings and brown them for 2 to 3 minutes; turn them over gently and cook for another minute.
Add the mushrooms, bamboo shoot slices, and snow peas; then add 1/2 cup of reserved broth and cook for 2 minutes.
Mix the sauce ingredients thoroughly and pour into the wok; stir until the sauce thickens and coats the wings with a clear glaze.
Boil Smithfield ham for 10 minutes; then cut into 2 by 1/4 by 1/4 inch (5 by 6 by 6 mm) strips.
Cut bamboo shoots into 12 strips of the same size as the others.
Wash the chicken wings.
Cut off the wing tips and third sections (reserve for other uses).
Only the center portions of the wings are used in this dish.
To bone the center section, chop off a small piece of bone at each end with a cleaver and drop all the wings in 2 cups of boiling water.
Boil for 3 to 4 minutes, and then remove from the pan and cool until touchable.
Save the broth for later use.
Sever the tendons at both ends of each piece and gently push the bones out with your fingers.
Immediately place 1 strip each of mushroom, ham, and bamboo shoot in the cavity left by removing the bones.
Repeat with all the wings.
Marinate the stuffed wings in salt, soy sauce, and wine for 20 to 30 minutes.
Combine the sauce ingredients and set aside.
Soak the dried mushrooms until soft and then cut into quarters.
Heat a wok over high heat.
Add the oil and stir fry the ginger and scallion for a few seconds, then add the wings and brown them for 2 to 3 minutes; turn them over gently and cook for another minute.
Add the mushrooms, bamboo shoot slices, and snow peas; then add 1/2 cup of reserved broth and cook for 2 minutes.
Mix the sauce ingredients thoroughly and pour into the wok; stir until the sauce thickens and coats the wings with a clear glaze.
