how is dragon chicken prepared?

Answer 1

Makes 4 to 6 servings.
Ingredients:-

-1 med. head iceberg lettuce
-2 chicken breast halves
-1 (8 oz.) can water chestnuts, drained
-3 green onions
-1/3 c. chicken broth
-2 tsp. cornstarch dissolved in 2 tbsp. water
-2 tsp. sesame oil
-2 tbsp. chopped cilantro

MARINADE:
-2 tbsp. soy sauce
-2 tbsp. dry sherry
-1 tsp. sugar
-2 cloves garlic, minced
-2 tsp. grated ginger
-1/8 tsp. hot red pepper flakes (opt.)

Method:-

1) Mix marinade ingredients in a large bowl.
2) Tear large leaves in half or thirds.
3) Finely chop chicken, water chestnuts and green onions.
4) Stir into marinade.
5) Heat oil in a large wok or frying pan.
6) Add chicken mixture; stir fry until chicken is opaque (3 to 5 minutes).
7) Add broth and cornstarch.
8) Cook over medium heat, stirring constantly until cornstarch thickens.
9) Stir in sesame oil.
10) Mound chicken mixture in center of a platter.
11) Sprinkle with cilantro.
12) Surround chicken with about 20 lettuce leaves.
13) To eat, place 2 tablespoons of chicken in a lettuce leaf and roll up.

ENJOY!!

Answer 2

Chicken(boneless) - 1 kg
(cut long)
Ginger(finely chopped) - 1 tsp
Garlic(finely chopped) - 1 tsp
Red chilly flakes - 1 1/2 tsp
Tomato sauce - 5 tsp
Soy sauce - 2 tsp
Sugar - 1/2 tsp
Vegetable oil for deep frying

For marination:-
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Pepper powder - 1 1/2 tsp
Egg white - 1 no
Corn Flour - 2 tsp

Preparation Method

1)Marinade the chicken pieces with the above mentioned marination ingredients and set aside for 2 hrs.

2)Fry the marinated chicken in oil until golden brown and crispy.

3)Pour 2 tsp of oil used for frying in a skillet.

4)Saute the finely chopped ginger.

5)Add finely chopped garlic followed by red chilly flakes and tomato sauce.

6)Add Soy Sauce and sugar.

7)Add the fried chicken pieces and mix well.

8)Cook for some more time until everything is mixed well.

9)Garnish with spring onions and coriander leaves.

:- Serve hot.

If sugar added is more ,add more of tomato sauce to compensate the sweet taste!!

Answer 3

DRAGON CHICKEN

1 lb. chicken cutlets, cut into thin strips
2 cloves garlic, minced
1 to 2 tbsp. oil or Pam vegetable oil spray
1 can mixed Chinese vegetables
1 c. frozen mixed vegetables, cooked
3/4 c. water or chicken stock
1 tbsp. cornstarch
1 1/2 tbsp. soy sauce
1/2 tsp. ground ginger
4 servings rice, cooked

Saute' chicken and garlic in oil (if using spray, add a little water to pan) until lightly browned, (approximately 4 to 5 minutes). Add all vegetables and cook over medium heat 3 minutes. Combine water (or stock), cornstarch and soy sauce in a small bowl. Stir until smooth. Add to chicken mixture while constantly stirring. Add ginger. Cook and stir until thickens and comes to boil, add more liquid, if necessary. Cook one minute. Spoon over rice. 4 servings.

Answer 4

Dragon Chicken Recipe
You will love this stir-fry. It is definitely fab. :)

For the Stir-Fry
2 boneless skinless chicken breasts, sliced thin
10 ounces broccoli florets (about 3 1/2 cups)
1 lb shredded napa cabbage
3 ounces baby spinach leaves
1 bunch green onions, chopped (about 12)
8 cloves garlic, minced
2 inches ginger, peeled and sliced thin
12 Thai chiles (preferably green)
1/4 cup chopped fresh cilantro
cooking oil
For the Marinade
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon cornstarch
For the Seasoning Sauce
1/4 cup soy sauce
1/4 cup rice wine or dry sherry
2 tablespoons sugar
4 teaspoons rice wine vinegar
1 tablespoon hot chili paste (like sambal oelek)
1 1/2 tablespoons hot bean paste (also called hot bean sauce in areas)
1/2 teaspoon hot fire oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch

1. Heat oil in wok over medium high heat; add garlic, ginger, and chiles and cook until very fragrant; add chicken and stir-fry until chicken is cooked through, remove from wok.
2. Add a small amount of oil to wok and swirl; add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off (too much will make sauce watery at end but you can add more cornstarch mixed with water to thicken up); cook until broccoli and cabbage are crisp-tender.
3. Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds.
4. Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened; add cilantro and mix well.
5. Serve with hot steamed rice or noodles.

Answer 5

Go to this site, http://www.recipezaar.com/47007?path=0110FE
for Emerald Dragon Chicken.