Receta Anita's Chinese Pressed Chicken with Gravy

• 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 salt and pepper
• 1 tsp garlic power
• 1 tsp ginger
• 2 cups bean sprouts
• 1 bunch green onions; diced
• 1/2 cup chopped nuts; cashews or peanuts
• 2 cups jasmine rice; cooked
• 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 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.
• 2. Fry chicken in oil until browned (and done) on both sides. (approx. 10
• minutes)
• 3. Add 2 tablespoons flour to 2 tablespoons (oil) drippings in the same
• pan that chicken was fried in. Stir and cook until brown.
• 4. Add 2 cups chicken broth to the flour mixture in pan (after flour is
• browned). Heat and stir until thickened into gravy.
• 5. 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.
• 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 and this was my very
• favorite dish that they made.
• I have recreated from memory and I can't tell the difference.
• Notes: Anita (from my memory working at Chinese Restaurant
• Yield: 2 servings
• Preparation Time: 30 m
• NYC Nutrilink: N0^00000,N0^00000,N6247^20081,N0^00000
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• NYC Nutrilink: N0^00000,N0^00000,N4698^16125,N1126^06013
• Exported from Now You're Cooking! v5.87 **

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