Shanghai Style Chicken Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| 1 carrot, peeled and chopped | ||
| Stalk celery | 1 , chopped | |
| Parsley stalks | 6 | |
| Ginger slice | 1 | |
| Peppercorns | 1 Teaspoon | |
| Bay leaves | 2 | |
| Cold water | 6 Cup (16 tbs) | |
| Chicken | 3 Pound | |
| Asparagus | 1 Pound | |
| Sesame seeds | 3 Tablespoon | |
| Vegetable oil | 3 Tablespoon (Sauce) | |
| 1 onion, peeled and thinly sliced | ||
| Garlic | 1/2 Teaspoon, chopped (Sauce) | |
| 2 red chili peppers, seeded and chopped | ||
| Oyster sauce | 1 Tablespoon (Sauce) | |
| Soy sauce | 1 Tablespoon (Sauce) | |
| Chicken stock | 1 Cup (16 tbs) (Sauce) | |
| Cornstarch | 1 Tablespoon (Sauce) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Cook chicken by placing onion, carrot, celery, seasonings and water into a large saucepan. Bring to a boil, add chicken and simmer until tender. Remove chicken meat from carcass in strips. Set aside.
2 Snap off tough ends of asparagus stalks. Scrape stems lightly with a peeler or small sharp knife. Wash well.
3 Tie asparagus in several bunches. Cook in boiling salted water 6-8 minutes. Refresh in cold water.
4 To Make Sauce: Heat oil in a saucepan. Saute onion and garlic 2-3 minutes and add chili peppers. Blend oyster sauce, soy sauce, stock, salt, pepper and cornstarch together. Add to onion mixture and stir until boiling.
5 Arrange cooked asparagus on a serving platter. Top with chicken strips. Spoon sauce over chicken and sprinkle with sesame seeds. Serve hot.
2 Snap off tough ends of asparagus stalks. Scrape stems lightly with a peeler or small sharp knife. Wash well.
3 Tie asparagus in several bunches. Cook in boiling salted water 6-8 minutes. Refresh in cold water.
4 To Make Sauce: Heat oil in a saucepan. Saute onion and garlic 2-3 minutes and add chili peppers. Blend oyster sauce, soy sauce, stock, salt, pepper and cornstarch together. Add to onion mixture and stir until boiling.
5 Arrange cooked asparagus on a serving platter. Top with chicken strips. Spoon sauce over chicken and sprinkle with sesame seeds. Serve hot.
Chef
