Poultry Recipes - Shanghai-Style Chicken

  
 

Poultry Recipes - Shanghai-Style Chicken

Ingredients

  • 1 medium onion, peeled and chopped

  • 1 carrot, peeled and chopped

  • 1 stalk celery, chopped

  • 6 fresh parsley stalks

  • 1 slice fresh ginger

  • 1 tsp (5ml) white peppercorns

  • 2 bay leaves

  • 6 cups (1.5L) cold water

  • 3 lb (1.5kg) chicken

  • 1 lb (450g) fresh green asparagus

  • 3 tbsp (45ml) toasted sesame seeds, to sprinkle

SAUCE

  • 3 tbsp (45ml) vegetable oil

  • 1 onion, peeled and thinly sliced

  • 0.5 tsp (2.5ml) chopped garlic

  • 2 red chili peppers, seeded and chopped

  • 1 tbsp (15ml) oyster sauce

  • 1 tbsp (15ml) soy sauce

  • 1 cup (250ml) chicken stock

  • 1 tbsp (15ml) cornstarch

  • salt and pepper

Method:

  1. Bring to boil after cook chicken by placing celery, carrot, onion, seasonings and water into a large saucepan. Add chicken and simmer until tender. Remove chicken meat from carcass in strips.

  2. Now you have to snap off tough ends of the asparagus stalks. Use a small knife or peeler to scrape stems lightly. Wash well.

  3. Tie asparagus in several bunches. Cook in boiling salted water 6-8 minutes. Refresh in cold water.

  4. MAKE SAUCE: Heat oil in a saucepan. Sauté garlic and onion and add chili peppers after 2 to 3 minutes. Blend stock, oyster sauce, and soy sauce, salt, cornstarch, pepper together. Add to onion mixture and stir until boiling.

  5. Top with chicken strips after you arrange cooked asparagus on plate. Serve hot after you spoon sauce over chicken and sprinkle with sesame seeds.

QUICK VARIATION: Use canned asparagus spears. Cook chicken in a microwave on HIGH (100%) for 27 minutes. Prepare sauce while chicken is cooking.