Shanghai Chicken Recipe
Shanghai Chicken is a unique and winning chicken preparation that brings the irresistible flavors of china to your dining table! It is a perfect choice for your parties as the Shanghai Chicken never fail to impress! Try it!
Ingredients
1 (2-1/2-lb.) chicken
3 tablespoons soy sauce
4 wood ears
12 dried tiger lily buds
4 dried black mushrooms
3 cups hot water
Seasoning sauce:
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sugar
2 teaspoons rice wine or dry sherry
1/4 teaspoon pepper
2 cups water
2 tablespoons chicken broth
6 cups oil for deep-frying
3 green onions, chopped in 1-inch lengths
6 slices fresh ginger root
1 teaspoon cornstarch
3 tablespoons water
1 teaspoon sesame oil
6 parsley sprigs
Directions
Cut chicken into 4 pieces.
Place in a large bowl.
Pour soy sauce over chicken.
Place chicken pieces on a roasting rack at room temperature 20 minutes until dry.
Soak wood ears, tiger lily buds and black mushrooms in 3 cups hot water until all are soft, 15 to 20 minutes.
Drain.
Remove hard stems from wood ears and black mushrooms.
Chop softened wood ears and mushrooms into 1-inch pieces.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Carefully submerge chicken pieces in hot oil with tongs.
Deep-fry until golden brown, 3 to 5 minutes.
Carefully remove chicken with tongs, draining well over wok; set aside.
Remove oil from wok except 1 tablespoon.
Heat oil remaining in wok over medium heat 1 minute.
Add green onions and ginger root.
Stir-fry until fragrant, 1 to 2 minutes.
Stir in wood ear pieces, lily buds, black mushroom pieces and seasoning sauce.
Place chicken in wok and bring liquid to a boil.
Cover, reduce heat to low and simmer 25 minutes.
Remove chicken with tongs, draining well over wok; set aside.
Remove vegetables with a spatula and arrange in the center of a large platter.
Chop chicken into pieces.
Arrange chicken on vegetables.
Bring seasoning sauce left in wok to a boil over medium heat.
Dissolve cornstarch in water to make a paste.
Add cornstarch paste to sauce.
Stir-fry until sauce thickens slightly.
Stir in sesame oil.
Pour sauce over chicken.
Garnish with parsley.
Place in a large bowl.
Pour soy sauce over chicken.
Place chicken pieces on a roasting rack at room temperature 20 minutes until dry.
Soak wood ears, tiger lily buds and black mushrooms in 3 cups hot water until all are soft, 15 to 20 minutes.
Drain.
Remove hard stems from wood ears and black mushrooms.
Chop softened wood ears and mushrooms into 1-inch pieces.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Carefully submerge chicken pieces in hot oil with tongs.
Deep-fry until golden brown, 3 to 5 minutes.
Carefully remove chicken with tongs, draining well over wok; set aside.
Remove oil from wok except 1 tablespoon.
Heat oil remaining in wok over medium heat 1 minute.
Add green onions and ginger root.
Stir-fry until fragrant, 1 to 2 minutes.
Stir in wood ear pieces, lily buds, black mushroom pieces and seasoning sauce.
Place chicken in wok and bring liquid to a boil.
Cover, reduce heat to low and simmer 25 minutes.
Remove chicken with tongs, draining well over wok; set aside.
Remove vegetables with a spatula and arrange in the center of a large platter.
Chop chicken into pieces.
Arrange chicken on vegetables.
Bring seasoning sauce left in wok to a boil over medium heat.
Dissolve cornstarch in water to make a paste.
Add cornstarch paste to sauce.
Stir-fry until sauce thickens slightly.
Stir in sesame oil.
Pour sauce over chicken.
Garnish with parsley.
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