Anita's Chinese Pressed Chicken with Gravy Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- 1 tsp ginger
- 2 cups bean sprouts
- 1 tsp salt and pepper
- 2 cups jasmine rice cooked
- 1 lb chicken boneless cut into strips or cubes
- 1/2 cup peanut or vegetable oil for frying chicken (more or less)
- 1 cup flour for dredging chicken
- 1 tsp garlic power
- 1 bunch green onions diced
- 1/2 cup chopped nuts cashews or peanuts
- 2 tablespoon soy sauce optional
- 2 cups chicken broth for making gravy
- 1. cut chicken into bite-size pieces dredge in flour that has had salt,
- pepper garlic powder and ginger added.
- note: if you want to save time you can use the frozen breaded chicken
- tenders instead. just cut them into bite size piec
- and cook in small amount of oil until heated throu
- frozen tenders be sure to add your salt, pepper, ginger
- and garlic powder to the pan when you are heating
- if you like garlic flavor use minced garlic.
- 2. fry chicken in oil until browned (and done) on bot
- minutes)
- 3. add 2 tablespoons flour to 2 tablespoons (oil) dri
- pan that chicken was fried in. stir and cook until
- 4. add 2 cups chicken broth to the flour mixture in p
- browned). heat and stir until thickened into gravy
- 5. add 2 cups bean sprouts to gravy mixture and heat
- for each serving: place a cup of rice on plate add 1 cup of bean
- sprouts/gravy mix put half of fried chicken pieces on top and add a little
- more bean sprout gravy mix
- plus 2 tablespoons of green onions and 2 tablespoo
- peanuts.
- add soy sauce if you like and enjoy.
- this recipe will serve 2 to 4 people depending on how hungry you are.
- note: i worked in a chinese restaurant for a time
- favorite dish that they made.
- i have recreated from memory and i can't tell the
- notes: anita (from my memory working at chinese re
- yield: 2 servings
- preparation time: 30 m
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- exported from now you're cooking! v5.87 **
- Carbohydrate 191.708637 g
- Cholesterol 1078.7573295 mg
- Fat 265.330212498 g
- Fiber 7.23244990205765 g
- Protein 304.8903999715 g
- Saturated Fat 66.7289776948333 g
- Serving Size 1 1 -4 (1894g)
- Sodium 1211.41947495 mg
- Sugar 184.476187097942 g
- Trans Fat 20.9381439173333 g
- Calories 4442 calories
Cut chicken into bite-size pieces; dredge in flour that has had salt, pepper, garlic powder and ginger added. Note: If you want to save time, you can use the frozen breaded chicken tenders instead. Just cut them into bite size pieces and cook in small amount of oil until heated through. If you use the frozen tenders, be sure to add your salt, pepper, ginger and garlic powder to the pan when you are heating the tenders in the oil. If you like garlic flavor, use minced garlic. Fry chicken in oil until browned (and done) on both sides. (approx. 10 minutes) Add 2 tablespoons flour to 2 tablespoons (oil) drippings in the same pan that chicken was fried in. Stir and cook until brown. Add 2 cups chicken broth to the flour mixture in pan (after flour is browned). Heat and stir until thickened into gravy. Add 2 cups bean sprouts to gravy mixture and heat for one minute. For each Serving: place a cup of rice on plate, add 1 cup of bean sprouts/gravy mix; put half of fried chicken pieces on top and add a little more bean sprout gravy mix, plus 2 tablespoons of green onions and 2 tablespoons of chopped cashews or peanuts on top. Add soy sauce if you like and enjoy. This recipe will serve 2 to 4 people, depending on how hungry you are.
