Best 3 Shanghai Hunan Chicken Recipes

Tantalize your taste buds with a culinary journey to the vibrant streets of Shanghai and Hunan, where flavors dance and spices ignite. Get ready to recreate two iconic dishes that embody the essence of these culinary powerhouses: Shanghai Chicken and Hunan Chicken. These recipes, carefully curated and presented in this article, offer a delightful exploration of contrasting yet complementary flavor profiles.

Shanghai Chicken, a beloved delicacy, captivates with its velvety smooth sauce, a harmonious blend of sweet, savory, and tangy notes. Tender chicken pieces are enveloped in a luscious sauce, infused with the aromatic trinity of ginger, scallions, and garlic, while a touch of Shaoxing wine adds a subtle depth of flavor. This dish promises a culinary symphony that will leave you craving for more.

On the other hand, Hunan Chicken, a fiery sensation, is a testament to the bold and spicy cuisine of Hunan province. Succulent chicken is coated in a tantalizing sauce, a vibrant symphony of red peppers, garlic, and ginger, complemented by the warmth of Shaoxing wine and the subtle smokiness of Chinese black vinegar. Prepare to embark on a culinary adventure that will ignite your senses and leave you with a lingering warmth.

Whether you seek the comforting embrace of Shanghai Chicken or the thrilling spice of Hunan Chicken, these recipes will guide you effortlessly through the cooking process, ensuring a delightful culinary experience. So, gather your ingredients, don your apron, and let's embark on a delicious journey to the heart of Chinese cuisine.

Let's cook with our recipes!

SHANGHAI HUNAN CHICKEN

Shanghai Hunan Chicken image

The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame and whipped this up in about 3 minutes! Americans will have to make do with a saute pan, and I'm sure a stove won't cook nearly as fast as his wok on a flame. I hope I remembered most of his recipe!

Provided by Babes_Mom

Categories One Dish Meal

Time 27m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups raw chicken breasts, sliced about 1/8-inch thick across the grain
1/2 cup water
1/2 cup raw carrot, strips (1/8-inch thick, 1/2-inch wide, 1 to 2-inch long)
1/2 cup green pepper, chunks
1/2 cup baby corn, drained
1/2 cup water chestnut, drained
1/2 cup bamboo shoot, drained
1 cup cooked rice
1 -2 teaspoon garlic paste
2 -3 tablespoons low sodium soy sauce
1 tablespoon chopped green onion
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon powdered ginger
1 teaspoon salt
2 teaspoons chopped red chili flakes in oil (I'm sure this has a "name", but I don't know what it is called)
6 -8 dried hot chili peppers

Steps:

In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
Scoop the chicken out with a slotted strainer and set aside.
Pour the hot oil into a container.
Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds.
Dip the vegetables out with a strainer. Pour off any remaining water.
Put the sauce ingredients into the empty pan. Heat and stir together well.
Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce.
Serve over cooked rice.

HUNAN-STYLE CHICKEN

Hunan-Style Chicken image

I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!

Provided by Dan

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon honey
1 teaspoon black peppercorns
½ teaspoon salt
2 tablespoons dark soy sauce
2 tablespoons dry sherry
6 boneless skinless chicken thighs, cut into chunks
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon crumbled dried red chile pepper
4 green onions, chopped
1 teaspoon hot bean sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil

Steps:

Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
Heat the oil in a large skillet over medium-high heat.
Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 10.3 g, Cholesterol 116.8 mg, Fat 23.4 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 5 g, Sodium 908.2 mg, Sugar 4.9 g

SHANGHAI CHICKEN

Shanghai Chicken image

We love this recipe, and have for many years. I've been making it since not long after we were married, and I still get requests. It's easy and quick. To make it healthier for us, I no longer sprinkle the chow mein noodles on top, but the kids sure loved them! The recipe card says this is from Woman's Day magazine. It would have sometime back in the 80's.

Provided by Chef PotPie

Categories Asian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 whole boneless skinless chicken breasts
2 tablespoons oil (I use cooking spray)
2 cups celery, sliced diagonally
2 cups fresh bean sprouts
1 (5 ounce) can sliced water chestnuts
1 -10 3/4 ounce cream of mushroom soup
2 tablespoons soy sauce (low sodium is fine)
1 cup sliced green onion
1 (2 ounce) jar sliced pimientos
3 cups hot cooked rice
1 (3 ounce) can chow mein noodles

Steps:

Cut chicken into small cubes and saute in oil until firm.
Stir in celery and saute until crisp-tender, about 2 minutes.
Stir in next 6 ingredients, bean sprouts through green onions.
Bring to boil, reduce heat and simmer 2 minutes.
Serve over rice and top with chow mein noodles.

Tips:

Mise en place: Before you start cooking, gather all the ingredients and equipment you'll need. This will help you stay organized and avoid scrambling.
Use a wok: A wok is the traditional Chinese cooking vessel used to make this dish. Its large surface area and sloping sides allow for quick and even cooking.
Heat your wok properly: The wok should be very hot before adding the oil and chicken. This will help to sear the chicken and prevent it from sticking.
Don't overcrowd the wok: Cook the chicken in batches if necessary to avoid overcrowding the wok. Overcrowding will prevent the chicken from cooking evenly.
Use a variety of vegetables: This recipe calls for bell peppers, carrots, and onions, but you can use any vegetables you like. Some other good options include broccoli, snow peas, and baby corn.
Don't overcook the vegetables: The vegetables should be cooked until they are tender-crisp. Overcooking will make them mushy.
Use a flavorful sauce: The sauce is what really makes this dish special. Be sure to use a sauce that is both flavorful and slightly spicy.
Serve over rice: Shanghai Hunan chicken is traditionally served over rice. This helps to soak up the delicious sauce.

Conclusion:

Shanghai Hunan chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of tender chicken, crisp vegetables, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a new Chinese dish to try, give Shanghai Hunan chicken a try. You won't be disappointed!

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