Authentic Cantonese Chicken Recipe

Authentic Cantonese Sweet and Sour Chicken

WebFeb 18, 2021 · 1. Add the beaten egg white into the chicken meat marinade and mix well, making sure every piece of chicken is coated with the egg …

Rating: 4.6/5(7)
1. Cut the chicken breasts into bite-size pieces, about half the length of your thumb.
2. In a bowl, add all the marinade ingredients EXCEPT the beaten egg white. Keep this in a separate bowl for now. Add the meat to the marinade and leave for 20 minutes.
3. Get a plate ready to put all your prepared vegetables on. These should be bite size pieces, so the peppers, I usually cut in half, remove the seeds and pith from inside, then cut into squares, about 2 cm wide/long.
4. The onion, cut into quarters or eighths and separate each layer so they will cook evenly.

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The Best Cantonese Roast Chicken (广式烧鸡)

WebOct 10, 2015 · Tie chicken legs together with kitchen twine. Spray a thin layer of oil onto another sheet of aluminum foil. Cut foil into small …

Rating: 4.9/5(23)
1. Rinse chicken with tap water and pat dry with a paper towel.
2. Combine all the ingredients in a bowl and mix well.
3. Transfer the chicken to a gallon-sized Ziplock bag, legs up. Add half the marinade into the cavity of the chicken. Pour the rest of the marinade onto the chicken skin. Seal the bag halfway across. Try to squeeze out as much air as possible. Seal the bag. Rub chicken through the bag to make sure the marinade and herbs are evenly dispersed.
4. Place chicken in fridge for 24 to 48 hours (*footnote). Flip once during marinating.

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Cantonese Chicken with Pickled Mustard Greens The …

WebDec 18, 2020 · Place a clean, dry wok over medium high heat, and add 2 tablespoons of oil and the smashed ginger slices. After 15 seconds, add …

Rating: 5/5(13)
1. Place the chicken chunks into a bowl with the water, soy sauce, oyster sauce, vegetable oil, and white pepper. Mix until thoroughly combined and set aside for 30 minutes.
2. After 30 minutes, mix the cornstarch into the marinated chicken, massaging everything together until the chicken has absorbed any standing liquid.
3. Meanwhile, mix the sauce by combining the chicken stock, oyster sauce, soy sauce, sesame oil, sugar, and white pepper. Set aside.
4. Place a clean, dry wok over medium high heat, and add 2 tablespoons of oil and the smashed ginger. After 15 seconds, add the pickled mustard greens, and stir-fry for 1 minute, until the greens are seared and slightly dry.

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