Chinese Food : Grilled Lemon Chicken

Grilled Lemon Chicken

 

This grilled chicken version of lemon chicken is easy to make.

Ingredients:

  

For  boneless, skinless chicken breast halves

    Marinade:

    1/3 cup lemon juice

    1/3 cup olive oil

    2 TB light soy sauce

    2 TB red wine vinegar

    2 TB chopped fresh cilantro

    2 TB chopped fresh parsley

    1 tsp grated lemon zest

    2 garlic cloves, peeled and finely chopped

    1/4 tsp salt

    Freshly ground black pepper, to taste

Preparation:

1. Rinse the chicken breasts under cold running water and pat dry. With a knife, make a few

    shallow, crosswise cuts in each breast to allow the marinade to penetrate.

2. In a medium bowl, whisk together the lemon juice and olive oil. Whisk in the soy sauce, red

    wine vinegar, cilantro, parsley, lemon zest, garlic, salt and black pepper. Reserve 3 - 4 

    tablespoons to use as a basting sauce.

3. Place the chicken breasts in a large bowl or a large resealable plastic bag. Add the 

    marinade and cover the bowl or reseal the bag. Marinate the chicken in the refrigerator for 2 hours, turning occasionally to make sure the chicken breasts are coated.

4. Remove the chicken breasts from the bowl or bag and discard the excess marinade.

5. To grill: Preheat the grill. Lay the chicken breasts flat on the cooking surface. Grill the 

    chicken, basting with the reserved marinade, for 15 minutes or until the chicken is cooked

    through and the juices run clear when pierced with a knife.

 

    To broil: Place the thighs on a rack sprayed with non-stick cooking spray. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes or until cooked through. Turn the chicken and baste with the reserved marinade every 5 minutes.

CHINESE FOOD : Crab Rangoon

Crab Rangoon

The version of the popular appetizer.

Ingredients:

    8 ounces cream cheese

    8 ounces fresh crab meat or canned crab meat, drained and flaked

    1 teaspoon red onion, chopped

    1/2 teaspoon Lea & Perrins Worcestershire sauce

    1/2 teaspoon light soy sauce

    freshly ground black pepper, to taste

    1 green onion, finely sliced

    1 large clove garlic, smashed, peeled, and finely minced

    1 package won ton wrappers

    1 small bowl water

    Oil for deep-frying, as needed

Preparation:

Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard

CHINESE SPECIAL FOOD : Chinese Chicken Salad

Chinese Chicken Salad

Rice vinegar, Asian sesame oil and soy sauce spike up the dressing in this Chinese chicken salad recipe that includes mandarin oranges and chow mein noodles. Leftovers taste great served in a wrap for lunch the next day. Serves 4 to 6.

More Chinese Chicken Salad Recipes

Ingredients:

    1 lb chicken meat breasts, boneless, skinless

    1 teaspoon light soy sauce, or as needed

    .

    Dressing:

    4 tablespoons rice vinegar

    1 tablespoon orange juice

    2 tablespoons light soy sauce

    1 teaspoon sugar

    2 tablespoons Asian sesame seed oil

    .

    Other:

    1 head lettuce

    1 – 2 red peppers as desired

    1 10-fluid ounce can mandarin oranges, drained

    1 8-ounce can sliced water chestnuts (or fresh water chestnuts, peeled and sliced)

    3/4 cup chow mein noodles

Preparation:

Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken breasts and pat dry. Lightly rub the 1 teaspoon of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking. Remove the chicken and cool.

While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil. Refrigerate until needed.

Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.

Remove the cooked chicken and cool. Shred the chicken meat with your hands.

Pour the dressing into the bottom of a large salad bowl.

Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles.

Sprinkle the sliced almonds or toasted sesame seeds on top if using.

HAPPY AND ENJOY YOUR COOKING.