Chinese Pressed Chicken?

Question

My family has been going to a certain Chinese restaurant since even before I was born and my brother and I have always loved their "Pressed Chicken". This chicken is boneless chicken breast meat that is fried until golden brown, served on top of bean sprouts, covered in a special brown sauce/gravy, and then sprinkled with finely chopped almonds and green onions. I think I can make this at home but I'm not 100% sure on the recipe, especially the brown sauce/gravy part. Does anyone else have any ideas or know of this meal and how to make it? We live 45 mins away from this restaurant now and I really miss this yummy dish!

Answer 1

Your description actually sounds like a variation of the Americanized dish that is ubiquitous at all Chinese restaurants....Almond Boneless Chicken.



To be honest, I could take a shot at figuring out what is in the sauce/gravy as that wouldn't probably be too difficult, but your best bet is to simply ask the owner of the restaurant if you can watch his chef prepare your favorite dish. I have numerous Chinese friends, many in the restaurant business. Every one of them are very affable, and I have found in my experience if you just ask, you'll be grandly ushered into the kitchen for the show of your life, as well as instruction in Cantonese or Mandarin!



Also, I have had authentic pressed duck in a Chinese restaurant (Washington D.C.'s Chinatown, restaurant name is Big Wongs and it is below street level...awesome food!) and it is not breaded but rather cooked between two very hot cast iron "irons" which press the meat and sear the outside, top and bottom. Amazing stuff....



Ask the restaurant owner next time you are there, tell him/her how much you love this dish, and you would really like to see it prepared.

Answer 2

1st, it is NOT fried... pressed chicken, basically has been cooked either in a panini type grill-press... or even a skillet with a foil-wrapped brick on top, until browned well.



if you use the skillet, then you can use chicken stock, and thicken it with a little cornstarch slurry, which will thicken it into a brown sauce/gravy.

Answer 3

What Is Pressed Chicken