Fukien Chicken and Marinade

Fukien Chicken

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Course: Main Course
Cuisine: Chinese, Five Spice
Year: 1988
Servings: 1 serving

Ingredients

  • 2 Tablespoons sesame oil
  • 1 handful spinach
  • 7 oz chicken (breast, marinated)
  • rice
  • 1 Tablespoon pine nuts

Instructions

  • Add 1T of oil to the wok then toss in spinach leaves. Stir fry just to wilt.
  • Remove to center of "donut" plate, keep warm.
  • Add 1T of oil to the wok then the chicken. Stir fry until chicken is cooked through.
  • Serve in rice "donut" with spinach in center, overlapping rice and the chicken mounded on the spinach. Garnish with pine nuts.

Fukien Chicken Marinade

Print Pin Rate
Course: Main Course
Cuisine: Chinese, Five Spice
Year: 1988
Servings: 16 servings

Ingredients

  • 7 pounds chicken breast ("cashew" cut)
  • ½ cup red wine sediment paste
  • 2 Tablespoons dark soy sauce
  • 4 Tablespoons sherry
  • 4 egg white (or 4oz safe egg whites)
  • ½ cup cornstarch
  • 3 Tablespoons sugar

Red Wine Sediment Paste

Used for Fukien Chicken
Print Pin Rate
Course: Main Course, Sauce
Cuisine: Chinese, Five Spice
Servings: 14

Ingredients

  • ¾ cups red wine bean curd
  • 8 teaspoons ginger
  • 10 Tablespoons brown sugar
  • 3 Tablespoons garlic
  • 2 cups sherry
  • 2 cups red wine (dry)
  • ½ cup tomato paste
  • ½ cup triple sec
  • 4 teaspoons dark soy sauce
  • 3 teaspoons tangerine peel
  • 8 teaspoons rice flour

Instructions

  • Blend all ingredients in sauce pot over low-med heat for 10 minutes.
  • Store refrigerated.

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