Best 10 Chin Chin Recipes

LEEANN CHIN LEMON CHICKEN RECIPE - (3.9/5)

Steps:

• Chicken Directions: Cut each chicken breast into fourths. Place chicken in a shallow glass dish. Mix the 1 Tbsp of vegetable oil, 1 egg, 2 tsp of corn starch, 1 tsp of salt, soy sauce and 1/4 tsp of pepper. Pour over the chicken, and turn to coat both sides. Remove the chicken from the marinade, and reserve the marinade. Heat vegetable oil to 350° in a wok or frying pan. The oil should be 1 1/2" deep. Mix the flour, water corn starch, vegetable oil, baking soda and salt into the reserved marinade. Dip the chicken into the batter. Fry the chicken in small batches, until light brown, about 3 minutes. You will need to turn the chicken once during this cooking. Drain on paper towels. Heat the oil to 375°. Add all of the chicken at 1 time and fry again for 2 more minutes, or until it is golden brown. You will need to turn the chicken during cooking. Drain on paper towels and then cut the chicken crosswise into 5 or 6 pieces. Pour lemon sauce over the chicken Lemon Sauce Directions: In a large sauce pan, over medium heat, add all of the ingredients except the corn starch and water. Bring to a simmer. Mix together the water and cornstarch until corn starch is dissolved. Stir in to the sauce and cook until thickened, about 30 to 60 seconds. Remove lemon peel and pour over the chicken. Garnish with the lemon slices. Notes I usually make the sauce first. This way, I reheat it slightly before the chicken is done, and can pour it over the hot chicken.

LEEANN CHIN SESAME CHICKEN RECIPE - (3.9/5)

Steps:

• Remove bone and skin from chicken, cut into 2 x 1/2 inch strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm. Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done. Heat oil to 375 degrees F. Fry about 1/2 the chicken 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds. Good when made with fun see noodles. Cook those before you do the chicken.

CHIN CHIN

Steps:

• Mix flour, 1 cup plus 3 tablespoons butter, and nutmeg together in a large bowl until well incorporated. Stir in 1/2 cup plus 2 tablespoons milk until dough comes together.
• Roll dough 1/4-inch thick on a floured work surface and cut into small pieces.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry dough pieces in batches until they turn golden brown and float to the surface, 3 to 5 minutes.

TAHCHEEN (TAH-CHIN)

Steps:

• Chop onions and fry in oil until slightly golden then add the turmeric to it. Fry chicken in onions until color changes. Add 1/2 - 1c water and bring to boil. Turn heat down and let boil slowly until chicken is cooked.
• While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt, pepper and optional eggs to the yogurt and mix very well.
• Wash rice and pour 3c water in a large pot and bring to boil. Pour in rice and cook while stirring occasionally until rice is al dente. Drain. (Basmati will cook a lot quicker than regular rice).
• Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top.
• Put the lid on and cook for about 1.5 hours on medium low heat. Note that the longer Tah-Chin is cooked, the thicker the TahDig (delicious crispy layer of rice at the bottom) will be. When cooked, remove the lid and let cool for a few minutes. Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside.

LEEANN CHIN CHICKEN LEMON SAUCE RECIPE - (4.1/5)

Steps:

• In large sauce pan over medium heat add all ingredients except corn starch and water. Bring to a simmer. Mix together the water and cornstarch until cornstarch is dissolved. Stir into the sauce and cook until thickened, about 30 to 60 seconds. Remove lemon peel.

CHIN CHIN

Steps:

• Heat up the oil at medium high for 20 minutes. when you are ready to fry lower the heat to low for 5 minutes so that the cookies dont burn.
• Mix the dry ingredients. Sift the flour with the baking powder, salt, and nutmeg in a large bowl. add the sugar to the flour and mix well.
• Add the butter to the flour and mix well until the butter is well incorporated with the flour.
• In a separte bowl, wisk the eggs with the water; add it to the flour mixture. Knead it well for 1 minute until it form a nice smooth ball. (if the dough is sticky, my secret is to make a little of the flour mixture and then add it to the dough instead of just adding plain flour. The cookies is tastier when you add a flour mixture as explained in step 2. If you add plain flour to the sticky dough it will subtract from the taste. But i am sure with trial and error you will get the correct consistency at first try.).
• It is important to put the dough in the fridge for 30 minutes before you start to shape them. I shape the dough into a round ball and cut it into 4 equal parts. When they are cool, I start out with 1 part while I leave the others in the fridge to continue cooling. I put seran wrap or any container to cover the dough so it does not dry on the surface. ( it is not nessasary to cool the dough, but from experience it makes the rolling and frying much easier and the cookies looks very neat as it helps it from sticking together or breaking apart.).
• When I roll the dough, I use my hands to shape it to a rectangle or a square. I pour small flour on a board and some more over a rolling pin, and some on a nice sharp serated knife or any long knife. There are two ways to cut the chin chin. The easy way is to roll the dough and cut it into 2inches wide by 1/4 inch thick. then you cut it across in the shape of a diamond. You then slit a hole in the middle of the diamond and carry the tip of the diamond and put it in the hole backwards and strech it. Dont strech the dough too much or it will break apart. also you dont have to slit the hole. I just pinch a hole in the middle of the diamond and push the tip backwards and strech. Make sure the hole you pinch is not too big or it might break apart while frying. Ok, the harder less complicated method is to roll the dough thinner 1/6 inch thick by 1/2 inch width. This should look like long skinny strips. Then you cut each strip into squares. Most people settle for this harder but easier method. Make sure that the chin chin is not dusted with too much flour.
• Frying. Like i said earlier preheat the oil and reduce it to low for 5 minutes when ready to fry. if the chin chin gets brown right away then that means that this chin chin has burned and did not cook properly because the oil is too hot. Lower the heat and wait 3 minutes before you attempt to fry again. Dont put too much or it will burn the oil. When you put the chin chin in the oil, it should take about 3 to 4 minutes to cook right. If it is not browning after 1 minute, raise the temperature to high until it browns a golden brown. What I do is I always lower the heat to low when I am not frying. But when I fry, I increase the heat to high. then I lower it at low for 3 minutes before I put it the next batch of cookies to fry. This is all trail and error, but I assure it will be easier with experience. Tip: Also remember that according to the size of the pan you frying you have to adjust the oil because this is deep frying. the oil should be atleast 1 1/2 inch deep in any pan you use. The wider the pan the quicker you can fry the chin chin.

FINGER-LICKIN' KNUCKLE-SUCKIN' CHIN-DRIPPIN' GOOD BBQ SAUCE

Steps:

• Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
• Hot pack into pint jars; seal with hot lids and rings.
• Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
• As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
• Store in a cool dark cellar or cupboard.
• NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!

LEEANN CHIN CHICKEN LEMON SAUCE RECIPE - (4/5)

Steps:

• In large sauce pan over medium heat add all ingredients except corn starch and water. Bring to a simmer. Mix together the water and cornstarch until cornstarch is dissolved. Stir into the sauce and cook until thickened, about 30 to 60 seconds. Remove lemon peel.

CHIN JAO RO SU (BAMBOO AND BELL PEPPER STIR FRY)

Steps:

• Combine first 5 ingredients in a bowl. Stir fry in oil with the garlic and ginger until brown.
• Add bell peppers and bamboo shoots. Stir fry until done, about 5 minutes.
• Add sauce during the last minute or so of cooking time.

LEEANN CHIN VEGETABLE FRIED RICE RECIPE - (4/5)

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve Set out additional soy sauce on the table, if desired