Pan fried Chicken in Alfredo Mushroom Sauce | 白汁磨菇雞排意粉

Pan fried Chicken in Alfredo Mushroom Sauce白汁磨菇雞排意粉

Ingredients:

4 Chicken Legs or breasts

4 tablespoons Light Soy Sauce

1/2 teaspoon White Pepper, ground

2 tablespoons Chinese Cooking Rice Wine

Spaghetti

Ingredients for Alfredo Sauce:

10 Mushrooms

1/3 cup Green Peas

2 Carrots

1 White Onion, small

1/4 cup Butter

2 tablespoons All Purpose Flour

2 cups Milk, Homogenized

1/2 cup Water

Salt to taste

DIRECTION:

1. 30 minutes prior to the cooking, combine chicken, soy sauce, white pepper, Chinese wine in a mixing bowl and mix well.  Allow it to marinate for about 20-30 minutes.

2. Dice the carrot, rinse the peas, and cut the onion into thick slices.

3. Cut the mushrooms into thick slices.

4. In a pot, melt butter over medium-high heat.  Add carrot and onion.  Cook the vegetables until they becomes soft; about 5 minutes.

5. Reduce the heat to medium-low and add flour. 

6. Vigorously stir until the flour is well mixed.

7. Stir in milk and water.

8. Add pea and mushrooms.  Turn the heat back to medium and continuously cook until the mixture heat through and the mushrooms become soft; stirring constantly.

9. Season with Salt.  Remove it from the it.

10. Heat up two tablespoons of oil in a pan over medium heat.  Add chicken, skin sides down.  Fry them for about 8 minutes and the skins turn slightly brown.

11. Turn the chicken on the other side.  Fry them for another 5 minutes.  Remove them from the heat.

12. At the meantime, cook the spaghetti according to the instruction on the package.  Drain well.

13. Pour the sauce onto the spaghetti and serve it with the chicken.

Thanks for stopping by.  I hope you enjoy this recipe.

Chicken with Tomato Alfredo Sauce on Rice

If you are tired of curry, try this tangy and creamy tomato Alfredo.  As we often say, everything tastes better with a little ketchup on it.  It is proof again in this tangy chicken.

INGREDIENTS:

2 lbs Whole Chicken Wings, cut into three segments

3 Carrots, cut into bite size

1 Red Onion, chunks

5 Garlic Cloves, peeled and mashed

1 can Chickpea, drained and rinsed the chickpeas

2 tablespoons Flour

1/4 cup Butter

3 tablespoons Vegetable Oil

1 tablespoon Chinese Cooking Wine (optional)

1 cup Milk, 2%

1/3 cup Ketchup

3 tablespoons Worcester Sauce

2 tablespoons Sugar

Salt

DIRECTION:

1. Combine garlic, carrot, butter and vegetable oil in a deep pot.  Heat them up over medium heat until the garlic is fragrant and the carrots are nicely browned.

2. Turn the heat to high; add chicken.  Stir fry until the chicken starts to turn colour, about 10 minutes.  Add cooking wine and allow it to be absorbed.

3. Sprinkle the flour onto the chicken while stirring.  Then quickly add in milk.  Reduce the heat a little if the sauce thickens too quickly, and add more milk if needed.

4. When the sauce comes to a boil, add chickpea and onion.  Continuously cook until they heat through and the onion is slightly softened, about 10 minutes.  Season with Sugar, salt and Worcester sauce to taste.  It is delicious to serve with brown rice, pasta or naan bread.