I was in Krabi Town, Krabi in Southern Thailand a few months ago and I was eating that meal almost every day. I know it's a meal you don't really find in Bangkok or Northern Thailand it's Southern Thai cooking.I'm looking for a recipe of a Southern Thai dish (Yellow Noodles with Chicken) from Krabi, Thailand?
http://www.ucancookthai.com/language-eng鈥?/a>
Friday, January 8, 2010
I want to know a good recipe for sesame chicken?
this is a recipe that i found and it is good and easy. you will need 3 whole chicken breasts and then you make a marinade that is made with 2 T light soy sauce,1 T cooking wine or dry sherry a few drops of sesame oil, 2 T flour, 2 T cornstarch,2 T water,1/4 t baking powder,1/4 t baking soda and 1 t vegetable oil. now comes the sauce for the sesame chicken as follows:1/2 cup water,1 cup chicken broth,1/8 cup vinegar,1/4 cup cornstarch,1 cup sugar,2 T dark soy sauce,2 Tsesame oil,1 t chili paste,or more if desired, 1 clove or garlic{minced},2 T toasted sesame seeds and the last thing you need is 3 1/2--4 cups peanut oil for deep frying. and now to preparation, toast the sesame seeds and set them aside. cut the chicken into 1--inch cubes, mix the marinade ingredients and marinate the chicken for 20 minutes.now prepare the sauce and pour into a small pot and bring to a boil,stirring continuously. turn the heat down to low and keep warm while you are deep-frying the chicken.to deep-fry the chicken:add the marinated chicken pieces a few at a time,and deep-fry until golden brown.drain on paper towels,repeat with remainder of the chicken.just before you are finished deep-frying,bring the sauce back up to a boil and place the chicken on a large platter and pour the sauce over. sprinkle with sesame seeds and serve with rice if desired. there you go. enjoy.I want to know a good recipe for sesame chicken?
http://chinesefood.about.com/od/poultryr鈥?/a>
whole boneless chicken breasts
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.I want to know a good recipe for sesame chicken?
www.foodnetwork.com
Best I have ever tasted
Here's a good way to start:
http://search.yahoo.com/search?p=recipe+鈥?/a>
Yummy:
http://search.yahoo.com/search?p=%22sesa鈥?/a>
I'm sure you will enjoy the varieties these links will provide, I just refuse to copy and paste other people's recipes.
http://chinesefood.about.com/od/poultryr鈥?/a>
whole boneless chicken breasts
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.I want to know a good recipe for sesame chicken?
www.foodnetwork.com
Best I have ever tasted
Here's a good way to start:
http://search.yahoo.com/search?p=recipe+鈥?/a>
Yummy:
http://search.yahoo.com/search?p=%22sesa鈥?/a>
I'm sure you will enjoy the varieties these links will provide, I just refuse to copy and paste other people's recipes.
History of french recipe ';chicken with basil sauce?
http://www.grouprecipes.com/80994/chicke鈥?/a>
I'm not exactly sure what the question is but here's a recipe for it anyway.
I'm not exactly sure what the question is but here's a recipe for it anyway.
Chicken Chicken Chicken recipe IDEAS?? ?
Chicken is my favorite meat. So I'm trying to find a lot of chicken recipe ideas?
What are your favorites ... whats out there?Chicken Chicken Chicken recipe IDEAS?? ?
Chicken is extremely versatile: bake, fry, stew, roast, BBQ, etc.
You can roast a whole chicken in the oven stuffed with a lemon.
You can bake chicken quarters, breaded with corn-meal.
Throw chicken parts in a crock-pot with all kinds of veggies.
Make a casserole with rice, pasta, or potatoes, %26amp; cut-up chicken.Chicken Chicken Chicken recipe IDEAS?? ?
Cook boneless skinless chicken breasts in a large skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some pasta following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta. Serve with a bagged salad and Italian bread.
We need warm weather for this one-
Rosemary Chicken Breasts
Prep: 10 minutes
Marinate: 30 minutes
Cook: 8 to 10 minutes
Serves: 4
4 skinless, boneless chicken breasts
5 cloves garlic, minced
2 tablespoons minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
陆 teaspoon salt
录 teaspoon freshly-ground black pepper
2 tablespoons olive oil
1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)
2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.
Personal note: I like to cook these longer, until the marinade becomes caramelized.
This recipe takes a boring piece of boneless chicken and makes it something you'll want to serve to company. It's crispy and crunchy outside and moist and tender inside. This is a favorite in our house.
CRISPY BAKED CHICKEN - (not low cal)
Take four (4) boneless, skinless chicken breasts, pound them until they are all about the same thickness.
Crush a tube of Ritz cracker (or any type of butter cracker) in a zip lock bag then pour into a bowl. Add about a teaspoon of garlic powder and some black pepper.
Beat together two (2) eggs and thoroughly coat the chicken breasts ... one breast at a time.
Coat each chicken breast with the Ritz cracker crumbs and place them in a 9 x 12 baking pan. Put about a 1/2 tsp dabs of butter in the pan along the side of each of the breasts. Usually about 1/4 cup divided to equal dabs.
Cover with foil and place them in a 350 degree oven for about 20-25 minutes. Uncover them and turn them over (gently) and continue to bake them for another 20- 25 minutes (depends on thickness).
I usually turn the oven to convection or broil for the last 10 minutes to crisp it up a bit more. We like things very crunchy...
You can do this with any kind of chicken pieces or with pork. It's especially good with boneless, skinless chicken thighs.
Enjoy!
Chicken Pot Pie IX
A delicious chicken pie made from scratch with carrots, peas and celery
INGREDIENTS (Nutrition)
* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
*
* 2 (9 inch) unbaked pie crusts
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chicken Curry
* 1 lb Chicken breast (boneless, skinless)
* 1 onion
* 1 garlic clove
* 1 8 oz can of coconut milk
* 1 tbsp red curry paste
* Salt %26amp; Pepper to Taste
* 1/2 tsp fish oil
* 1/8 - 1/4 cup brown sugar
* optional: 5 Clementine oranges OR 1 diced pineapple
1. Cut chicken into cubes and cook over heat.
2. Once chicken is mostly cooked, Cut up the onion and the garlic and add.
3. Add salt %26amp; pepper to taste.
4. Cook until onion is translucent, not brown.
5. Add coconut milk and curry paste
6. Bring to simmer
7. Add fish oil.
8. Slowly add in sugar, stirring to dissolve.
9. Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it鈥檚 too salty, add more sugar. If it鈥檚 too salty, add more fish oil.
10. Simmer for about 2 or 3 minutes.
11. Add in your orange slices or pineapple to taste and let cook an additional minute or so.
i am a chicken fanatic its practically all we eat and my favorite is honey dijon bacon wrapped chicken.
4 boneless skinless chicken breasts
8 bacon strips
honey dijon dressing
simply wrap chiken in bacon(i also do a basic seasoning on the chicken)
place in pan and cover with dijon and bake
**goes great with rice
Chicken casserole
5 boneless chicken breast , cooked and chopped up
1 can cream of chicken soup
1 can cream of mushroom soup
small container sour cream
1 8oz bag sharp cheddar cheese
1 jar mushrooms(drained)
mix everything and put it in 9x13 dish
crush lots of ritz crackers, scatter on top
put little pats of butter all over
bake at 375 until bubbly and golden brown
Chicken taco salad.
lemon chicken you can find the recipe on the Kraft food websitethis works
What are your favorites ... whats out there?Chicken Chicken Chicken recipe IDEAS?? ?
Chicken is extremely versatile: bake, fry, stew, roast, BBQ, etc.
You can roast a whole chicken in the oven stuffed with a lemon.
You can bake chicken quarters, breaded with corn-meal.
Throw chicken parts in a crock-pot with all kinds of veggies.
Make a casserole with rice, pasta, or potatoes, %26amp; cut-up chicken.Chicken Chicken Chicken recipe IDEAS?? ?
Cook boneless skinless chicken breasts in a large skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some pasta following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta. Serve with a bagged salad and Italian bread.
We need warm weather for this one-
Rosemary Chicken Breasts
Prep: 10 minutes
Marinate: 30 minutes
Cook: 8 to 10 minutes
Serves: 4
4 skinless, boneless chicken breasts
5 cloves garlic, minced
2 tablespoons minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
陆 teaspoon salt
录 teaspoon freshly-ground black pepper
2 tablespoons olive oil
1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)
2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.
Personal note: I like to cook these longer, until the marinade becomes caramelized.
This recipe takes a boring piece of boneless chicken and makes it something you'll want to serve to company. It's crispy and crunchy outside and moist and tender inside. This is a favorite in our house.
CRISPY BAKED CHICKEN - (not low cal)
Take four (4) boneless, skinless chicken breasts, pound them until they are all about the same thickness.
Crush a tube of Ritz cracker (or any type of butter cracker) in a zip lock bag then pour into a bowl. Add about a teaspoon of garlic powder and some black pepper.
Beat together two (2) eggs and thoroughly coat the chicken breasts ... one breast at a time.
Coat each chicken breast with the Ritz cracker crumbs and place them in a 9 x 12 baking pan. Put about a 1/2 tsp dabs of butter in the pan along the side of each of the breasts. Usually about 1/4 cup divided to equal dabs.
Cover with foil and place them in a 350 degree oven for about 20-25 minutes. Uncover them and turn them over (gently) and continue to bake them for another 20- 25 minutes (depends on thickness).
I usually turn the oven to convection or broil for the last 10 minutes to crisp it up a bit more. We like things very crunchy...
You can do this with any kind of chicken pieces or with pork. It's especially good with boneless, skinless chicken thighs.
Enjoy!
Chicken Pot Pie IX
A delicious chicken pie made from scratch with carrots, peas and celery
INGREDIENTS (Nutrition)
* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
*
* 2 (9 inch) unbaked pie crusts
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chicken Curry
* 1 lb Chicken breast (boneless, skinless)
* 1 onion
* 1 garlic clove
* 1 8 oz can of coconut milk
* 1 tbsp red curry paste
* Salt %26amp; Pepper to Taste
* 1/2 tsp fish oil
* 1/8 - 1/4 cup brown sugar
* optional: 5 Clementine oranges OR 1 diced pineapple
1. Cut chicken into cubes and cook over heat.
2. Once chicken is mostly cooked, Cut up the onion and the garlic and add.
3. Add salt %26amp; pepper to taste.
4. Cook until onion is translucent, not brown.
5. Add coconut milk and curry paste
6. Bring to simmer
7. Add fish oil.
8. Slowly add in sugar, stirring to dissolve.
9. Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it鈥檚 too salty, add more sugar. If it鈥檚 too salty, add more fish oil.
10. Simmer for about 2 or 3 minutes.
11. Add in your orange slices or pineapple to taste and let cook an additional minute or so.
i am a chicken fanatic its practically all we eat and my favorite is honey dijon bacon wrapped chicken.
4 boneless skinless chicken breasts
8 bacon strips
honey dijon dressing
simply wrap chiken in bacon(i also do a basic seasoning on the chicken)
place in pan and cover with dijon and bake
**goes great with rice
Chicken casserole
5 boneless chicken breast , cooked and chopped up
1 can cream of chicken soup
1 can cream of mushroom soup
small container sour cream
1 8oz bag sharp cheddar cheese
1 jar mushrooms(drained)
mix everything and put it in 9x13 dish
crush lots of ritz crackers, scatter on top
put little pats of butter all over
bake at 375 until bubbly and golden brown
Chicken taco salad.
lemon chicken you can find the recipe on the Kraft food website
A recipe i'm making calls for 1/4 (4 pound) whole chicken, cooked and deboned. What is its equivalent?
A recipe i'm making calls for 1/4 (4 pound) whole chicken, cooked and deboned. All I have is chicken breasts!!! Can I use this as a substitute and how many chicken breasts do I use?A recipe i'm making calls for 1/4 (4 pound) whole chicken, cooked and deboned. What is its equivalent?
1/4 of a 4 lb. chicken would be 1 lb, but that includes skin and bones. After deducting for that, the recipe probably requires about 3/4 lb. of chicken meat. I would guess 3 breasts would be sufficient.A recipe i'm making calls for 1/4 (4 pound) whole chicken, cooked and deboned. What is its equivalent?
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
1/4 of a 4 lb. chicken would be 1 lb, but that includes skin and bones. After deducting for that, the recipe probably requires about 3/4 lb. of chicken meat. I would guess 3 breasts would be sufficient.A recipe i'm making calls for 1/4 (4 pound) whole chicken, cooked and deboned. What is its equivalent?
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Does anyone know the recipe for Kelsey's Balsamic Chicken? Or where I might find it? Thanks!?
THese are few I found
http://halfgeek.net/index.php?backdate=2鈥?/a>
Peppered balsamic chicken
boneless, skinless chicken breasts
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced (garlic lover over here, I used 3-4 cloves instead)
4 teaspoons butter
parsley sprigs
cherry tomatoes
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness.
Press lemon-pepper seasoning evenly on both sides of chicken.
In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. I covered it while cooking and thus only had to cook it for about 3-4 minutes per side. Remove chicken to warm serving platter; keep warm.
In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. I had to reduce my mixture for maybe 4-5 minutes to reach the syrupy consistency, so take note of that. Also, don't inhale the vinegar when it hits that heat! It'll knock you out. I'm telling you from experience ;)
Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes.
Makes 4 servings.
http://www.recipelink.com/cgi/msgbrd/msg鈥?/a>
http://www.recipesecrets.net/forums/reci鈥?/a>Does anyone know the recipe for Kelsey's Balsamic Chicken? Or where I might find it? Thanks!?
When I was a chef my friend was the corporate exective chef for them in the Cara empire, I have not been there in years and would imagine the dish is alot like a stir fry, if so the amount of vinegar is for flavour and coulour so if you do attempt making it buy a store brand, do not go and buy a $30 bottle of aged say a 20 or 30 yrs old one.
If you have had this dish a number of times it should be easy to make, and for the sauce make a simple mixture of soya suce, balsamic vinegar, sugar, and cornstarch like a chinese stry fry, if it is a breast of chicken you can marinate in a oil based marinate with balsamic vinegar, the stores like Zehrs, Loblaws, A%26amp;P and other sell a bottled balsamic dressing that would be good for both the marinate and the sauce, just add the cornstarch to the dressing and warm it for a brush on glaze or in the first mix I said for the stir fry.
http://halfgeek.net/index.php?backdate=2鈥?/a>
Peppered balsamic chicken
boneless, skinless chicken breasts
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced (garlic lover over here, I used 3-4 cloves instead)
4 teaspoons butter
parsley sprigs
cherry tomatoes
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness.
Press lemon-pepper seasoning evenly on both sides of chicken.
In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. I covered it while cooking and thus only had to cook it for about 3-4 minutes per side. Remove chicken to warm serving platter; keep warm.
In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. I had to reduce my mixture for maybe 4-5 minutes to reach the syrupy consistency, so take note of that. Also, don't inhale the vinegar when it hits that heat! It'll knock you out. I'm telling you from experience ;)
Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes.
Makes 4 servings.
http://www.recipelink.com/cgi/msgbrd/msg鈥?/a>
http://www.recipesecrets.net/forums/reci鈥?/a>Does anyone know the recipe for Kelsey's Balsamic Chicken? Or where I might find it? Thanks!?
When I was a chef my friend was the corporate exective chef for them in the Cara empire, I have not been there in years and would imagine the dish is alot like a stir fry, if so the amount of vinegar is for flavour and coulour so if you do attempt making it buy a store brand, do not go and buy a $30 bottle of aged say a 20 or 30 yrs old one.
If you have had this dish a number of times it should be easy to make, and for the sauce make a simple mixture of soya suce, balsamic vinegar, sugar, and cornstarch like a chinese stry fry, if it is a breast of chicken you can marinate in a oil based marinate with balsamic vinegar, the stores like Zehrs, Loblaws, A%26amp;P and other sell a bottled balsamic dressing that would be good for both the marinate and the sauce, just add the cornstarch to the dressing and warm it for a brush on glaze or in the first mix I said for the stir fry.
Need recipe I have some chicken and beef strips the ones used for stir fry??
I have some broccoli and onion and soy sauce and rice, will chicken and the beef be good together, anyway need a recipe with the ingredients I have Thanks Need recipe I have some chicken and beef strips the ones used for stir fry??
YES, THE CHICKEN AND BEEF GO WELL TOGETHER...AS FOR A RECIPE, COOK BOTH MEATS TOGETHER,ADD ONION AND ANY TYPE OF VEGGIES TO GIVE IT COLOR,( ANY TYPE OF SWEET PEPPERS,ZUCCHINI, YELLOW SQUASH, RED ONION ETC. THEN ADD SOY SAUCE, COOK ALL OVER A HIGH HEAT AS IN STIR FRYING FOR 2-3 MINUTES AND SERVE OVER COOKED RICE (UNCLE BENS RICE IS GOOF PROOF IF YOU FOLLOW DIRECTIONS ON BOX) OR ANY RICE WILL DO.Need recipe I have some chicken and beef strips the ones used for stir fry??
mmm sounds good anyway
i don't see why not...sounds good to me.
YES, THE CHICKEN AND BEEF GO WELL TOGETHER...AS FOR A RECIPE, COOK BOTH MEATS TOGETHER,ADD ONION AND ANY TYPE OF VEGGIES TO GIVE IT COLOR,( ANY TYPE OF SWEET PEPPERS,ZUCCHINI, YELLOW SQUASH, RED ONION ETC. THEN ADD SOY SAUCE, COOK ALL OVER A HIGH HEAT AS IN STIR FRYING FOR 2-3 MINUTES AND SERVE OVER COOKED RICE (UNCLE BENS RICE IS GOOF PROOF IF YOU FOLLOW DIRECTIONS ON BOX) OR ANY RICE WILL DO.Need recipe I have some chicken and beef strips the ones used for stir fry??
mmm sounds good anyway
i don't see why not...sounds good to me.
Peanut butter chicken need recipe?
does anyone have a good one. i thought it was yummy the first time i tried it.Peanut butter chicken need recipe?
PEANUT BUTTER CHICKEN
1 egg, slightly beaten
1/3 c. Skippy creamy or chunk style peanut butter
1 tsp. salt
1/8 tsp. pepper
1/3 c. milk
8 chicken drum sticks
1 c. fine dry bread crumbs
1/4 c. Mazola corn oil
Mix together egg, peanut butter, salt and pepper. Gradually add milk, beating with a fork to blend. Dip chicken in egg mixture; then add in crumbs. Place in oiled 13 x 9 x 2 inch baking pan. Sprinkle remaining corn oil over chicken pieces. Bake in 375 degree oven for 45 minutes or until chicken is tender. Serves 4.
OR
PEANUT BUTTER CHICKEN
8 or 10 pieces frying chicken
1/2 c. peanut butter
1 extra lg. or jumbo egg
1 tsp. salt
1/2 tsp. pepper
1/2 c. milk
1/2 c. flour
Cracker crumbs
1/2 stick butter (melted)
Stir egg, peanut butter, salt and pepper together to blend. Beat milk into peanut butter mixture until thoroughly blended and smooth. Rinse chicken pieces in cold water and drain.
Put flour in a bag and shake chicken pieces to coat. Dip chicken pieces in batter, coat with cracker crumbs. Place chicken pieces in lightly greased baking dish or pan. Drizzle melted butter on top of each chicken piece. Bake in a preheated 350 degree oven for 1 hour or until tender.
OR
PEANUT BUTTER CHICKEN OVER RICE
(AFRICAN ORIGIN)
Fried chicken, approximately 1/2 cut in pieces
1 1/2 tbsp. peanut butter
1/2 sm. onion, diced
1 sm. tomato, diced
1 tbsp. butter
1 tbsp. oil
2 c. rice, cooked
1 c. hot water
Melt butter and oil into saucepan. Saute onion and tomato until soft and 1/2 tablespoon of peanut butter in saucepan. Add hot water and bring to a boil, stirring constantly. Lower heat to a simmer, add chicken and continue to simmer 6 minutes. Cover and serve over cooked rice.
JMPeanut butter chicken need recipe?
Here is a chicken satay recipe
http://www.ehow.com/how_4823261_make-chicken-satay.html
Here is the peanut sauce recipe
http://www.ehow.com/how_4823280_make-peanut-sauce.html
Hope you enjoy!
PEANUT BUTTER CHICKEN
1 egg, slightly beaten
1/3 c. Skippy creamy or chunk style peanut butter
1 tsp. salt
1/8 tsp. pepper
1/3 c. milk
8 chicken drum sticks
1 c. fine dry bread crumbs
1/4 c. Mazola corn oil
Mix together egg, peanut butter, salt and pepper. Gradually add milk, beating with a fork to blend. Dip chicken in egg mixture; then add in crumbs. Place in oiled 13 x 9 x 2 inch baking pan. Sprinkle remaining corn oil over chicken pieces. Bake in 375 degree oven for 45 minutes or until chicken is tender. Serves 4.
OR
PEANUT BUTTER CHICKEN
8 or 10 pieces frying chicken
1/2 c. peanut butter
1 extra lg. or jumbo egg
1 tsp. salt
1/2 tsp. pepper
1/2 c. milk
1/2 c. flour
Cracker crumbs
1/2 stick butter (melted)
Stir egg, peanut butter, salt and pepper together to blend. Beat milk into peanut butter mixture until thoroughly blended and smooth. Rinse chicken pieces in cold water and drain.
Put flour in a bag and shake chicken pieces to coat. Dip chicken pieces in batter, coat with cracker crumbs. Place chicken pieces in lightly greased baking dish or pan. Drizzle melted butter on top of each chicken piece. Bake in a preheated 350 degree oven for 1 hour or until tender.
OR
PEANUT BUTTER CHICKEN OVER RICE
(AFRICAN ORIGIN)
Fried chicken, approximately 1/2 cut in pieces
1 1/2 tbsp. peanut butter
1/2 sm. onion, diced
1 sm. tomato, diced
1 tbsp. butter
1 tbsp. oil
2 c. rice, cooked
1 c. hot water
Melt butter and oil into saucepan. Saute onion and tomato until soft and 1/2 tablespoon of peanut butter in saucepan. Add hot water and bring to a boil, stirring constantly. Lower heat to a simmer, add chicken and continue to simmer 6 minutes. Cover and serve over cooked rice.
JMPeanut butter chicken need recipe?
Here is a chicken satay recipe
http://www.ehow.com/how_4823261_make-chicken-satay.html
Here is the peanut sauce recipe
http://www.ehow.com/how_4823280_make-peanut-sauce.html
Hope you enjoy!
I am looking for a Chinese chicken fried rice recipe like the ones you get from your local take away?
my local take away makes one with a type of gravy through it, but some ive had a very dry so id like some insider information on how to make my own, thanksI am looking for a Chinese chicken fried rice recipe like the ones you get from your local take away?
This is what we used to cook in our Chinese take away, a dry style recipe for 2 (quantities approximate)
1 cooked chicken breast cut into strips
600g boiled rice
100g peas
1 or 2 eggs
3 tbsp vegetable oil
light soya sauce
pinch salt
1. Heat wok until smoking hot (this is very important, otherwise the rice will stick).
2. Add oil and swirl around the wok.
3. Add egg. Mix and cook for about 10 secs.
4. Add the boiled rice and mix into egg. Cook for 2 minutes (longer if the rice is cold) stirring frequently.
5. Add the cooked chicken strips and peas. Cook for about 5 minutes, stir and turn mix over.
6. Add the soya sauce and salt to taste. Cook for another minute. Ensure food is piping hot and serve.
Of course you can add other ingredients such as sliced mushroom, red peppers, spring onions...whatever takes your fancy...just add this to the egg stageI am looking for a Chinese chicken fried rice recipe like the ones you get from your local take away?
you dont happen to have a recipe for chicken noodle soup as well do you ????????? Report Abuse
Whenever I see sesame oil listed in a ';takeaway'; style fried rice recipe I stop reading. Report Abuse
I had a lot of trouble with this myself. I found a seasoning packet at my grocery store in the international food isle that I found to be very close to take out, simply following the directions on the package. But I still haven't mastered it from scratch.
Here are 2 recipes i found i think the 2nd one is more what your looking for and it only has 9gms of fat. :o)
CHINESE CHICKEN FRIED RICE
1/2 c. butter
4-6 eggs, slightly beaten
1 to 1 1/2 c. leftover chicken, diced ham or shrimp
2 tsp. soy sauce
3 c. cooked rice
1/2 c. finely chopped green onions with tops
1/2 tsp. black pepper
16 oz. can bean sprouts, drained
4 oz. can mushrooms
In large skillet, melt butter. Add eggs and fry for a few minutes on both sides. Break up with fork while cooking. Add meat, rice, onion, sauce, pepper, bean sprouts and mushrooms. Heat until hot, stirring often. If it appears too dry, add more butter. Can also add can of sliced water chestnuts.
Chinese chicken fried rice
Original recipe yield:
6 to 8 servings
PREP TIME 25 Min
COOK TIME 15 Min
READY IN 40 Min
INGREDIENTS
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
DIRECTIONS
Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
i got an idea for some cook-up rice, or thats how my mom, whose Jamaican calls it. she puts shrimp, corn, sweet peppers in yellow rice, and it tastes sooo good. u could add other stuff if u'd like
INGREDIENTS:
* 4 cups cold cooked rice
* 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
* 2 eggs (more if desired)
* 1/2 cup green peas
* 1 medium onion, diced
* 1 green onion, diced
* Seasonings (add according to taste):
* Light Soy Sauce
* Oyster sauce
* Salt
* Pepper
* Oil for stir-frying, as needed
PREPARATION:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
I live in the south and me and my family eat mcdonalds kfc all day for every meal i am black german italian i work at fast food all day frying mcdonalds fast food cheese pierogi pizza kfc fast food grease fats germans italians mcdonalds fast food cheese pierogi pizza kfc fast food grease fats
I don't know of any good recipes, but I have heard many people suggest that you should make the rice a day ahead and refrigerate overnight... that way, it won't stick when you're frying it, and it's supposed to have the right texture for chicken fried rice. Good luck regardless!
saute' in a sauce pan. butter,sliced green onion, rice,chicken chunks,soy sauce, (to taste),rice. when rice is almost done add an egg that is whipped up (like using for scrambled eggs) saute till egg is done. you can also add peppers,slivered almonds.
That is very easy to cook:
first, put some oil in a pan and fry onion...eggs...chicken..then cooked rice...and after that..you can continue put some cutted vegetables..like beans..mushroom..carrots..cucumber..etc.鈥?then at the end add some salt... that is it!
Hope it helpful!
This is what we used to cook in our Chinese take away, a dry style recipe for 2 (quantities approximate)
1 cooked chicken breast cut into strips
600g boiled rice
100g peas
1 or 2 eggs
3 tbsp vegetable oil
light soya sauce
pinch salt
1. Heat wok until smoking hot (this is very important, otherwise the rice will stick).
2. Add oil and swirl around the wok.
3. Add egg. Mix and cook for about 10 secs.
4. Add the boiled rice and mix into egg. Cook for 2 minutes (longer if the rice is cold) stirring frequently.
5. Add the cooked chicken strips and peas. Cook for about 5 minutes, stir and turn mix over.
6. Add the soya sauce and salt to taste. Cook for another minute. Ensure food is piping hot and serve.
Of course you can add other ingredients such as sliced mushroom, red peppers, spring onions...whatever takes your fancy...just add this to the egg stageI am looking for a Chinese chicken fried rice recipe like the ones you get from your local take away?
you dont happen to have a recipe for chicken noodle soup as well do you ????????? Report Abuse
Whenever I see sesame oil listed in a ';takeaway'; style fried rice recipe I stop reading. Report Abuse
I had a lot of trouble with this myself. I found a seasoning packet at my grocery store in the international food isle that I found to be very close to take out, simply following the directions on the package. But I still haven't mastered it from scratch.
Here are 2 recipes i found i think the 2nd one is more what your looking for and it only has 9gms of fat. :o)
CHINESE CHICKEN FRIED RICE
1/2 c. butter
4-6 eggs, slightly beaten
1 to 1 1/2 c. leftover chicken, diced ham or shrimp
2 tsp. soy sauce
3 c. cooked rice
1/2 c. finely chopped green onions with tops
1/2 tsp. black pepper
16 oz. can bean sprouts, drained
4 oz. can mushrooms
In large skillet, melt butter. Add eggs and fry for a few minutes on both sides. Break up with fork while cooking. Add meat, rice, onion, sauce, pepper, bean sprouts and mushrooms. Heat until hot, stirring often. If it appears too dry, add more butter. Can also add can of sliced water chestnuts.
Chinese chicken fried rice
Original recipe yield:
6 to 8 servings
PREP TIME 25 Min
COOK TIME 15 Min
READY IN 40 Min
INGREDIENTS
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
DIRECTIONS
Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
i got an idea for some cook-up rice, or thats how my mom, whose Jamaican calls it. she puts shrimp, corn, sweet peppers in yellow rice, and it tastes sooo good. u could add other stuff if u'd like
INGREDIENTS:
* 4 cups cold cooked rice
* 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
* 2 eggs (more if desired)
* 1/2 cup green peas
* 1 medium onion, diced
* 1 green onion, diced
* Seasonings (add according to taste):
* Light Soy Sauce
* Oyster sauce
* Salt
* Pepper
* Oil for stir-frying, as needed
PREPARATION:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
I live in the south and me and my family eat mcdonalds kfc all day for every meal i am black german italian i work at fast food all day frying mcdonalds fast food cheese pierogi pizza kfc fast food grease fats germans italians mcdonalds fast food cheese pierogi pizza kfc fast food grease fats
I don't know of any good recipes, but I have heard many people suggest that you should make the rice a day ahead and refrigerate overnight... that way, it won't stick when you're frying it, and it's supposed to have the right texture for chicken fried rice. Good luck regardless!
saute' in a sauce pan. butter,sliced green onion, rice,chicken chunks,soy sauce, (to taste),rice. when rice is almost done add an egg that is whipped up (like using for scrambled eggs) saute till egg is done. you can also add peppers,slivered almonds.
That is very easy to cook:
first, put some oil in a pan and fry onion...eggs...chicken..then cooked rice...and after that..you can continue put some cutted vegetables..like beans..mushroom..carrots..cucumber..etc.鈥?then at the end add some salt... that is it!
Hope it helpful!
Does anyone know the recipe for the garlic/lemon seasoning they use on the rice & other food at Charo Chicken?
I used to eat there all the time and get their delicious beans, rice %26amp; cheese burrito (its mostly seasoned rice) %26amp; sometimes the veggie burrito, but I want to make it myself because I think I may have got horrible food poisoning at my local charo chicken -- I used to eat there several times a week -- so it's a strong possibility. Thank youDoes anyone know the recipe for the garlic/lemon seasoning they use on the rice %26amp; other food at Charo Chicken?
Roasted Potatoes with Garlic, Lemon, and Oregano
Epicurious | 2000
by Aglaia Kremezi
The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
*
recipe
*
reviews (48)
*
my notes
*
find out more
user rating
90% would make it again
user rating
user rating:
4 forks
rate this recipe review this recipe
at a glance
main ingredients Lemon, Potato, Garlic, Oregano
cuisine Greek
type Vegetable
appears in this menu Greek Easter Day Feast
more resources
Food Dictionary Wine Dictionary cooking videos
yield: Makes 4 to 6 servings
PATATES RIGANATES Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands. To read more about Kre... more 鈥?br>
subscribe to Bon App茅tit
Ingredients
* 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
* 1/2 cup olive oil
* 4 garlic cloves, minced
* 1 1/2 teaspoons dried oregano, crumbled
* 1 teaspoon salt
* Freshly ground black pepper
* 1/2 cup beef stock or chicken stock
* 1/3 cup freshly squeezed lemon juice
* 2-3 tablespoons chopped fresh oregano
Preparation
Preheat oven to 400掳F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve at once.
Variation:
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
Roasted Potatoes with Garlic, Lemon, and Oregano
Epicurious | 2000
by Aglaia Kremezi
The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
*
recipe
*
reviews (48)
*
my notes
*
find out more
user rating
90% would make it again
user rating
user rating:
4 forks
rate this recipe review this recipe
at a glance
main ingredients Lemon, Potato, Garlic, Oregano
cuisine Greek
type Vegetable
appears in this menu Greek Easter Day Feast
more resources
Food Dictionary Wine Dictionary cooking videos
yield: Makes 4 to 6 servings
PATATES RIGANATES Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands. To read more about Kre... more 鈥?br>
subscribe to Bon App茅tit
Ingredients
* 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
* 1/2 cup olive oil
* 4 garlic cloves, minced
* 1 1/2 teaspoons dried oregano, crumbled
* 1 teaspoon salt
* Freshly ground black pepper
* 1/2 cup beef stock or chicken stock
* 1/3 cup freshly squeezed lemon juice
* 2-3 tablespoons chopped fresh oregano
Preparation
Preheat oven to 400掳F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve at once.
Variation:
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
I need an easy chicken breast recipe that isn't chicken parm!?
Anyone? Something basic but yummy.
ThanksI need an easy chicken breast recipe that isn't chicken parm!?
Here is a good one that I often make for my family. Four chicken breast halves rinsed and slightly dried sprinkle with garlic salt, lemon pepper and some cayenne (optional) on both sides. In a roasting pan add 2 cut up carrots, 4 potatoes and 1 onion, place chicken on top of the vegetables and add water to cover the vegetables. Now is when you can add whatever you want, cream of chicken soup, bouillon cubes, mushroom soup or nothing at all. Bake in a 350 oven until chicken is done and vegetables ar fork tender. I have also made this without the potatoes, and served over rice. It is satisfying and filling. I often add different vegetables like turnips, cabbage, broccoli, sweet potatoes, tomatoes whatever is in season. Good cooking to you.I need an easy chicken breast recipe that isn't chicken parm!?
I love this recipe, it's so easy and yummy
Anniversary Chicken I
Submitted by: VICKI117
Rated: 4 out of 5 by 1630 members Prep Time: 30 Minutes
Cook Time: 35 Minutes Ready In: 1 Hour 5 Minutes
Yields: 6 servings
';This piquant, creamy chicken is a surprising combination of ranch dressing, bacon bits, teriyaki sauce and cheddar cheese. The recipe is easily expanded to feed a crowd.';
INGREDIENTS:
2 tablespoons vegetable oil
6 skinless, boneless chicken
breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad
dressing 1 cup shredded Cheddar
cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh
parsley, for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
I use real bacon, about 4 slices, I skip the onion and parsley
Monterey Chicken
Pre-heat oven to 350 degrees
6 boneless/skinless chicken breasts
Marinate in mild to medium red enchilada sauce
Then dip both sides in Italian breadcrumbs
(add garlic powder, paprika and other spice you like to breadcrumbs)
Melt 1 cube butter and pour into baking dish
Place chicken in melted butter in baking dish, throw in a bunch of
whole garlic cloves
Bake at 350 for 20 minutes on each side
Turn oven off
Add to each chicken breast some chopped mild green chiles and
top with thinly sliced Monterey Jack cheese
Put back in oven until cheese melts.
This is a no-fail recipe that everyone loves every single time I've made it. (The garlic cloves soften to perfection, too, and can be eaten whole.
Enjoy!!
No Parmesan in this one-
Cook boneless skinless chicken breasts in a skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some spaghetti following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta.
MMMM... Pesto Chicken Pasta!
Super Easy
2 large chicken Breast
1 1/4 Heavy cream
2-4 cloves garlic
2 tbls olive oil
2 tbls butter
1/4 pesto
Cut chicken into bit size pieces. Add chicken, olive oil, butter and cut up garlic to pan until chicken is pretty much cooked.
Add Heavy cream (or half and half), pesto, lil pepper, salt if ya want. Boil for a few minute and serve over penne pasta(or any kind of pasta)
THats what i'm making for dinner tonight!
This is just something I have worked up on my own, and it is wonderful.
Put olive oil in a pan on medium, put in some chopped garlic and chopped rosemary (or you can do basil). I like for the herbs to be fresh, but if you can't it might be ok.
Let that simmer for a minute to let the herbs get in good with the oil. Then put your chicken breast in. Let the chicken cook until pretty much done...make sure you flip and watch it. When it looks about done put in some white wine that covers about half way up the chicken's sides. Then cover for a few minutes.
The chicken will be moist and yummy and the olive oil and white wine with the herbs make a great sauce to go over the chicken with rice.
Have fun.
Golden Mushroom Chicken
Campbells Golden Mushroom Soup
Chicken
water
Saute chicken in skillet until fully cooked and golden, add Golden Mushroom soup and 1/2 can water Simmer for a few minutes. Serve with rice or mashed potatoes. Delicious and simple.
I use 1 can soup for 4 chicken breasts. You may like more sauce so you can use more soup. Also really good with pork chops
Stuffed Chicken Breasts
2 bonelss skinless chicken breasts
1 can chicken stock
1/2 c. Balsamic vingear
Flour
salt and pepper to taste
Stuffings:
Sun Dried Tomatoes and fresh basil
or
spinach and ricotta cheese
First slit both chicken breasts lengthwise, don't cut through, leave a pocket. stuff with either stuffing and seal with a toothpick. dredge in flour and salt and pepper. Cook in Med. skillet until done. Then add chicken stock and balsamic vinegar, cover and simmer for 5-7 mins.
Just simmer them in a butter/olive oil blend, salt, pepper, maybe a pinch of rosemary or thyme and garlic. Add a splash of wine, broth or even water to finish, covered.
ThanksI need an easy chicken breast recipe that isn't chicken parm!?
Here is a good one that I often make for my family. Four chicken breast halves rinsed and slightly dried sprinkle with garlic salt, lemon pepper and some cayenne (optional) on both sides. In a roasting pan add 2 cut up carrots, 4 potatoes and 1 onion, place chicken on top of the vegetables and add water to cover the vegetables. Now is when you can add whatever you want, cream of chicken soup, bouillon cubes, mushroom soup or nothing at all. Bake in a 350 oven until chicken is done and vegetables ar fork tender. I have also made this without the potatoes, and served over rice. It is satisfying and filling. I often add different vegetables like turnips, cabbage, broccoli, sweet potatoes, tomatoes whatever is in season. Good cooking to you.I need an easy chicken breast recipe that isn't chicken parm!?
I love this recipe, it's so easy and yummy
Anniversary Chicken I
Submitted by: VICKI117
Rated: 4 out of 5 by 1630 members Prep Time: 30 Minutes
Cook Time: 35 Minutes Ready In: 1 Hour 5 Minutes
Yields: 6 servings
';This piquant, creamy chicken is a surprising combination of ranch dressing, bacon bits, teriyaki sauce and cheddar cheese. The recipe is easily expanded to feed a crowd.';
INGREDIENTS:
2 tablespoons vegetable oil
6 skinless, boneless chicken
breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad
dressing 1 cup shredded Cheddar
cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh
parsley, for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
I use real bacon, about 4 slices, I skip the onion and parsley
Monterey Chicken
Pre-heat oven to 350 degrees
6 boneless/skinless chicken breasts
Marinate in mild to medium red enchilada sauce
Then dip both sides in Italian breadcrumbs
(add garlic powder, paprika and other spice you like to breadcrumbs)
Melt 1 cube butter and pour into baking dish
Place chicken in melted butter in baking dish, throw in a bunch of
whole garlic cloves
Bake at 350 for 20 minutes on each side
Turn oven off
Add to each chicken breast some chopped mild green chiles and
top with thinly sliced Monterey Jack cheese
Put back in oven until cheese melts.
This is a no-fail recipe that everyone loves every single time I've made it. (The garlic cloves soften to perfection, too, and can be eaten whole.
Enjoy!!
No Parmesan in this one-
Cook boneless skinless chicken breasts in a skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some spaghetti following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta.
MMMM... Pesto Chicken Pasta!
Super Easy
2 large chicken Breast
1 1/4 Heavy cream
2-4 cloves garlic
2 tbls olive oil
2 tbls butter
1/4 pesto
Cut chicken into bit size pieces. Add chicken, olive oil, butter and cut up garlic to pan until chicken is pretty much cooked.
Add Heavy cream (or half and half), pesto, lil pepper, salt if ya want. Boil for a few minute and serve over penne pasta(or any kind of pasta)
THats what i'm making for dinner tonight!
This is just something I have worked up on my own, and it is wonderful.
Put olive oil in a pan on medium, put in some chopped garlic and chopped rosemary (or you can do basil). I like for the herbs to be fresh, but if you can't it might be ok.
Let that simmer for a minute to let the herbs get in good with the oil. Then put your chicken breast in. Let the chicken cook until pretty much done...make sure you flip and watch it. When it looks about done put in some white wine that covers about half way up the chicken's sides. Then cover for a few minutes.
The chicken will be moist and yummy and the olive oil and white wine with the herbs make a great sauce to go over the chicken with rice.
Have fun.
Golden Mushroom Chicken
Campbells Golden Mushroom Soup
Chicken
water
Saute chicken in skillet until fully cooked and golden, add Golden Mushroom soup and 1/2 can water Simmer for a few minutes. Serve with rice or mashed potatoes. Delicious and simple.
I use 1 can soup for 4 chicken breasts. You may like more sauce so you can use more soup. Also really good with pork chops
Stuffed Chicken Breasts
2 bonelss skinless chicken breasts
1 can chicken stock
1/2 c. Balsamic vingear
Flour
salt and pepper to taste
Stuffings:
Sun Dried Tomatoes and fresh basil
or
spinach and ricotta cheese
First slit both chicken breasts lengthwise, don't cut through, leave a pocket. stuff with either stuffing and seal with a toothpick. dredge in flour and salt and pepper. Cook in Med. skillet until done. Then add chicken stock and balsamic vinegar, cover and simmer for 5-7 mins.
Just simmer them in a butter/olive oil blend, salt, pepper, maybe a pinch of rosemary or thyme and garlic. Add a splash of wine, broth or even water to finish, covered.
Im needing a good & easy recipe for baked chicken breast..?
Im wanting to bake some chicken breast and I need a recipe I cant seem to find any that look or sound good.. Im needing a good %26amp; easy recipe for baked chicken breast..?
chicken wrap:
wraps
tomato sauce
chicken breast
red onion
parsley
peppers
cut it all up and stir fry a bit then stuff into wrapsIm needing a good %26amp; easy recipe for baked chicken breast..?
our fave thing is stuffed chicken take the chicken breasts and cut a pocket in them. i combine breadcrumbs%26lt; italian seasoned is my fave%26gt; and cream cheese then you can out what ever else in we put fresh spinach, diced tomatoes, and mushrooms in salt and pepper, cook for about 25 min or so on 350 then i top with cheese and cook for another 10 min or so
The easiest is to just sprinkle each piece with salt, pepper, some garlic powder %26amp; maybe some onion powder %26amp; bake at 350 for about 30 minutes (or till juices run clear, not pink).
You can also roll each piece in bread crumbs, or even parmasan cheese as well as the spices.
bottled Italian dressing. Pour it over the breast (about 1 cup for 2) and cover the dish and bake. Use the sauce for dipping or to pour over: potatoes, rice, pasta, whatever.
I make bbq chicken breasts all u do is cover them in sauce and bake at 350 or lemon pepper chicken dip each breast in lemon juice and then sprinkle with lemon pepperseasoning and bake. You can also use the lemon pepper method with fish.
marinate in your favorite sauce
Lemon Pepper
Barbeque
Wine
Whatever you are in the mood for
chicken wrap:
wraps
tomato sauce
chicken breast
red onion
parsley
peppers
cut it all up and stir fry a bit then stuff into wrapsIm needing a good %26amp; easy recipe for baked chicken breast..?
our fave thing is stuffed chicken take the chicken breasts and cut a pocket in them. i combine breadcrumbs%26lt; italian seasoned is my fave%26gt; and cream cheese then you can out what ever else in we put fresh spinach, diced tomatoes, and mushrooms in salt and pepper, cook for about 25 min or so on 350 then i top with cheese and cook for another 10 min or so
The easiest is to just sprinkle each piece with salt, pepper, some garlic powder %26amp; maybe some onion powder %26amp; bake at 350 for about 30 minutes (or till juices run clear, not pink).
You can also roll each piece in bread crumbs, or even parmasan cheese as well as the spices.
bottled Italian dressing. Pour it over the breast (about 1 cup for 2) and cover the dish and bake. Use the sauce for dipping or to pour over: potatoes, rice, pasta, whatever.
I make bbq chicken breasts all u do is cover them in sauce and bake at 350 or lemon pepper chicken dip each breast in lemon juice and then sprinkle with lemon pepperseasoning and bake. You can also use the lemon pepper method with fish.
marinate in your favorite sauce
Lemon Pepper
Barbeque
Wine
Whatever you are in the mood for
Orange Chicken Recipe?
which recipe should i use?
1) http://blogchef.net/orange-chicken-recip鈥?/a>
2) http://www.top50states.com/orange-chicke鈥?/a>
also what other sides should i have?
Thanks!Orange Chicken Recipe?
I like the sound of the second one and would have with rice.Orange Chicken Recipe?
1/2 cup honey
4 tablespoons frozen orange juice concentrate (thawed)
2 teaspoons grated orange zest
3-4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, adjust to taste
4 boneless skinless chicken breasts
1/4 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 teaspoon vegetable oil
2-3 green onion stems, chopped
3 tablespoons fresh parsley, chopped
Directions
1In small bowl, combine honey with juice concentrate, orange zest, garlic, and the red pepper flakes. Set aside.
2Pound chicken to approximately 1/4 '; thickness. Cut into bite size pieces.
3In a plastic bag mix together the flour, garlic powder, salt and pepper. Toss chicken pieces to lightly coat with flour mixture.
4In a large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and stirfry until just cooked through.
5Pour honey mixture over chicken and cook, stirring to coat all chicken pieces with spicy honey-orange glaze. Sprinkle with parsley and green onion.
6Tip: As stated above, you can leave the chicken breasts whole. Pour the glaze over chicken that has been cooked through, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Garnish with parsley and green onions.
Rice on the side for sure.
I'd go with the 1st. looks similiar to what I use and it's sooo so good.
http://www.recipezaar.com/Panda-Express-鈥?/a>
serve with white/ fried rice, noodles, and/or veggies
1) http://blogchef.net/orange-chicken-recip鈥?/a>
2) http://www.top50states.com/orange-chicke鈥?/a>
also what other sides should i have?
Thanks!Orange Chicken Recipe?
I like the sound of the second one and would have with rice.Orange Chicken Recipe?
1/2 cup honey
4 tablespoons frozen orange juice concentrate (thawed)
2 teaspoons grated orange zest
3-4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, adjust to taste
4 boneless skinless chicken breasts
1/4 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 teaspoon vegetable oil
2-3 green onion stems, chopped
3 tablespoons fresh parsley, chopped
Directions
1In small bowl, combine honey with juice concentrate, orange zest, garlic, and the red pepper flakes. Set aside.
2Pound chicken to approximately 1/4 '; thickness. Cut into bite size pieces.
3In a plastic bag mix together the flour, garlic powder, salt and pepper. Toss chicken pieces to lightly coat with flour mixture.
4In a large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and stirfry until just cooked through.
5Pour honey mixture over chicken and cook, stirring to coat all chicken pieces with spicy honey-orange glaze. Sprinkle with parsley and green onion.
6Tip: As stated above, you can leave the chicken breasts whole. Pour the glaze over chicken that has been cooked through, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Garnish with parsley and green onions.
Rice on the side for sure.
I'd go with the 1st. looks similiar to what I use and it's sooo so good.
http://www.recipezaar.com/Panda-Express-鈥?/a>
serve with white/ fried rice, noodles, and/or veggies
Need peanut chicken recipe...not peanut sauce chicken?
We used to have a really good Chinese restaurant here that served a dish the owner called Peanut Chicken. It wasn't like a lot of Peanut chicken dishes where you make a peanut satay sauce that you dip fried chicken in...it was cut up pieces of boneless chicken that was stir-fried or sauteed in a sauce that had a peanutty flavor and texture. The finished chicken was heavenly... If anyone has a recipe they would like to share with my I would be grateful!Need peanut chicken recipe...not peanut sauce chicken?
Ingredients:
1 chicken cut into serving pieces
1/4 cup flour
1 egg
1/2 cup peanut butter
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
1/2 cup fine bread crumb
Directions:
Coat chicken pieces with flour. Blend egg with peanut butter, salt, and pepper. Gradually add milk, beating with fork to blend. Dip floured chicken in peanut butter mixture, then roll in crumbs. Place in shallow greased baking pan. Bake in 375 degree oven for about an hour or until tender.
--------------------------------------鈥?br>
STIR FRY THAI CHICKEN
1 fryer, skinned, boned, cut in bite sized pieces
3 c. fresh broccoli, cut in bite sized pieces
1 tbsp. peanut oil
1 clove garlic, minced
PEANUT SAUCE:
1/2 c. chunky peanut butter
1/2 c. water
1 tbsp. brown sugar
1/4 tsp. chili powder
2 tbsp. soy sauce
In small bowl, blend peanut butter, soy sauce and sugar. Set aside. In wok or skillet, heat peanut oil. Add garlic and chili powder. Fry 30 seconds. Add cut up chicken; stir fry until firm and white, about 5 minutes. Add broccoli. Stir fry until bright green; about 3 minutes. Stir in peanut sauce. Cook, stirring constantly another 3 minutes. Makes 4 servings. Serve over hot rice.
Need peanut chicken recipe...not peanut sauce chicken?
Peanut Crusted Honey Dijon Chicken
Ingredients
2 tbsp Butter or margarine
1/2 cup Plain yogurt
2 tbsp Honey
1 tbsp Dijon mustard
1/3 cup Flour
1/3 cup Dry-roasted peanuts, finely chopped
1/3 tsp Paprika
Salt and freshly ground pepper to taste
4 5 ounce Boneless, skinless chicken breast halves or legs
1/4 cup Whole dry-roasted peanuts (optional)
Preparation
Preheat oven to 350 degrees F. Place butter or margarine in a 13x9x2-inch baking dish in oven while preheating. Remove when butter is just melted; set aside.
In a small bowl or pie plate, combine yogurt, honey and mustard. Mix until smooth; set aside. In another bowl or pie plate, combine flour, chopped peanuts, paprika, salt and pepper. Coat chicken in yogurt mixture, covering both sides, then dredge in flour mixture. Place chicken in prepared baking dish, turning to coat with melted butter or margarine. If desired, scatter whole peanuts over chicken. Bake 30 to 35 minutes or until juices run clear.
Hehehe, I know what you're talking about friend. Here's what you're looking for:
5 lbs boneless, skinless chicken thighs
1 C sugar
1 C shoyu (soy sauce)
1 T garlic chili sauce
1 T creamy peanut butter
1 T white miso
2 T mirin
1/2 C chopped green onion
6 cloves garlic, pressed
6 slices ginger, pressed
Combine all ingredients and marinate chicken 4-6 hours. Barbecue over hot coals.
It's good stuff. In case you're not used to cooking Asian food, miso is fermented Japanese soybean paste. Mirin is sweet Japanese rice wine. I know this was made in a Chinese restaurant, but a lot of Asian restaurants throw in food from other cultures. So it's the real deal :)
Hope it works out!
Ingredients:
1 chicken cut into serving pieces
1/4 cup flour
1 egg
1/2 cup peanut butter
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
1/2 cup fine bread crumb
Directions:
Coat chicken pieces with flour. Blend egg with peanut butter, salt, and pepper. Gradually add milk, beating with fork to blend. Dip floured chicken in peanut butter mixture, then roll in crumbs. Place in shallow greased baking pan. Bake in 375 degree oven for about an hour or until tender.
--------------------------------------鈥?br>
STIR FRY THAI CHICKEN
1 fryer, skinned, boned, cut in bite sized pieces
3 c. fresh broccoli, cut in bite sized pieces
1 tbsp. peanut oil
1 clove garlic, minced
PEANUT SAUCE:
1/2 c. chunky peanut butter
1/2 c. water
1 tbsp. brown sugar
1/4 tsp. chili powder
2 tbsp. soy sauce
In small bowl, blend peanut butter, soy sauce and sugar. Set aside. In wok or skillet, heat peanut oil. Add garlic and chili powder. Fry 30 seconds. Add cut up chicken; stir fry until firm and white, about 5 minutes. Add broccoli. Stir fry until bright green; about 3 minutes. Stir in peanut sauce. Cook, stirring constantly another 3 minutes. Makes 4 servings. Serve over hot rice.
Need peanut chicken recipe...not peanut sauce chicken?
Peanut Crusted Honey Dijon Chicken
Ingredients
2 tbsp Butter or margarine
1/2 cup Plain yogurt
2 tbsp Honey
1 tbsp Dijon mustard
1/3 cup Flour
1/3 cup Dry-roasted peanuts, finely chopped
1/3 tsp Paprika
Salt and freshly ground pepper to taste
4 5 ounce Boneless, skinless chicken breast halves or legs
1/4 cup Whole dry-roasted peanuts (optional)
Preparation
Preheat oven to 350 degrees F. Place butter or margarine in a 13x9x2-inch baking dish in oven while preheating. Remove when butter is just melted; set aside.
In a small bowl or pie plate, combine yogurt, honey and mustard. Mix until smooth; set aside. In another bowl or pie plate, combine flour, chopped peanuts, paprika, salt and pepper. Coat chicken in yogurt mixture, covering both sides, then dredge in flour mixture. Place chicken in prepared baking dish, turning to coat with melted butter or margarine. If desired, scatter whole peanuts over chicken. Bake 30 to 35 minutes or until juices run clear.
Hehehe, I know what you're talking about friend. Here's what you're looking for:
5 lbs boneless, skinless chicken thighs
1 C sugar
1 C shoyu (soy sauce)
1 T garlic chili sauce
1 T creamy peanut butter
1 T white miso
2 T mirin
1/2 C chopped green onion
6 cloves garlic, pressed
6 slices ginger, pressed
Combine all ingredients and marinate chicken 4-6 hours. Barbecue over hot coals.
It's good stuff. In case you're not used to cooking Asian food, miso is fermented Japanese soybean paste. Mirin is sweet Japanese rice wine. I know this was made in a Chinese restaurant, but a lot of Asian restaurants throw in food from other cultures. So it's the real deal :)
Hope it works out!
What's the recipe for Lasagna Rollatini with chicken?
Ingredients:
4 boneless, skinless checken breasts
1/2 cup shredded parmesan cheese
1 garlic clove
4 teaspoons butter
4 ounces proscuitto
10 ounces mozarella cheese
1/3 cup white wine
1/4 cup olive oil
1 pinch black pepper
Cooking Direction:
1. Preheat oven to 325 degrees F.
2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
3. In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.
Makes 4 servings.
This recipe adapted from allrecipes.com
Number of Servings: 1lip stain
4 boneless, skinless checken breasts
1/2 cup shredded parmesan cheese
1 garlic clove
4 teaspoons butter
4 ounces proscuitto
10 ounces mozarella cheese
1/3 cup white wine
1/4 cup olive oil
1 pinch black pepper
Cooking Direction:
1. Preheat oven to 325 degrees F.
2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
3. In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.
Makes 4 servings.
This recipe adapted from allrecipes.com
Number of Servings: 1
Recipe for hot shredded chicken sandwich?
Mole De Chilhuacle W/Shredded Chicken
Yield: 1 Servings
Ingredients
8 chicken breasts, skinned
32 oz sesame seeds
16 oz fresh almonds, shelled
8 oz roasted peanuts, shelled
4 lg roma tomatoes
12 cloves garlic
3 yellow onions
1 carrot
10 chilhuacle chilis
6 pasilla chilis
3 guajillo chilis
3 cinnamon sticks
4 cloves
1 tb oregano
8 oz red chili powder
2 oz sugar
4 oz vegetable oil (soy or canola
1 oil recommended)
8 10 cups chicken broth
1 salt and black pepper to
1 taste
Instructions
1. Clean the chicken breasts and place them in a large pot with enough
water to yield a gallon of chicken broth. The mole ingredients will
absorb quite a bit of liquid.
2. Cut up the carrot, one onion, one garlic clove. Add these as well
as salt and black pepper to taste in the stew pot.
3. Cook for 20 minutes at medium high heat, being sure that the liquid
bubbles but not at a rolling boil.
4. Spoon out the chicken breasts and place to the side to cool. After
the chicken has cooled, pull the meat from the bones and reserve in
the refrigerator.
5. Pour about half of the vegetable oil into a large saute pan. Mix
in the sesame seeds, almonds and peanuts. Brown these until golden.
An alternate method would be to place the seeds and nuts on a sheet
pan and roast in the oven, turning once for 10 minutes. Reserve the
nuts.
6. Roast the peppers, one onion, tomatoes and garlic on a grill or
under the oven broiler until the skins of all are lightly charred.
Take the vegetables and begin to mix them in a food processor with
the seeds and nuts.
7. In a large, dry saute pan, cook the red chili powder with the
cinnamon, cloves and oregano. Place the browned seasonings in a
holding dish. Take the remaining onion, cut it up and place it in the
large saute pan with the remaining oil. Slowly add the mixture from
the food processor and the reserved seasonings.
8. Cook over medium heat for 20 minutes, adding chicken broth to
create a loose but thick consistency. Add sugar, and stir additional
chicken broth into the mixture. Add shredded chicken breast. Serve
with tortillas, rice and ranchero beans.Recipe for hot shredded chicken sandwich?
1 cup shreaded chicken breast, 1/4 c bbq sauce. heat in a pan and put on a roll. eat.Recipe for hot shredded chicken sandwich?
Begin by rubbing chicken breast with garlic powder, onion powder, mustard seed, and kosher salt; equal parts of all, however much will liberally cover the chicken. Bake at 300 for about 1 hour.
Make BBQ sauce, in small saucepan on stovetop. 1 c. ketchup, 1/2 c. mustard, 1/2 c. apple vinegar, 1 clove garlic chopped, 1 dash liquid smoke, 1 dash worchestire sauce. Bring to slow boil and simmer for about 20 minutes.
When chicken comes out of oven allow to cool and shred with two forks. Toss with BBQ sauce, and serve on fresh crusty deli rolls.
Delish!
Yield: 1 Servings
Ingredients
8 chicken breasts, skinned
32 oz sesame seeds
16 oz fresh almonds, shelled
8 oz roasted peanuts, shelled
4 lg roma tomatoes
12 cloves garlic
3 yellow onions
1 carrot
10 chilhuacle chilis
6 pasilla chilis
3 guajillo chilis
3 cinnamon sticks
4 cloves
1 tb oregano
8 oz red chili powder
2 oz sugar
4 oz vegetable oil (soy or canola
1 oil recommended)
8 10 cups chicken broth
1 salt and black pepper to
1 taste
Instructions
1. Clean the chicken breasts and place them in a large pot with enough
water to yield a gallon of chicken broth. The mole ingredients will
absorb quite a bit of liquid.
2. Cut up the carrot, one onion, one garlic clove. Add these as well
as salt and black pepper to taste in the stew pot.
3. Cook for 20 minutes at medium high heat, being sure that the liquid
bubbles but not at a rolling boil.
4. Spoon out the chicken breasts and place to the side to cool. After
the chicken has cooled, pull the meat from the bones and reserve in
the refrigerator.
5. Pour about half of the vegetable oil into a large saute pan. Mix
in the sesame seeds, almonds and peanuts. Brown these until golden.
An alternate method would be to place the seeds and nuts on a sheet
pan and roast in the oven, turning once for 10 minutes. Reserve the
nuts.
6. Roast the peppers, one onion, tomatoes and garlic on a grill or
under the oven broiler until the skins of all are lightly charred.
Take the vegetables and begin to mix them in a food processor with
the seeds and nuts.
7. In a large, dry saute pan, cook the red chili powder with the
cinnamon, cloves and oregano. Place the browned seasonings in a
holding dish. Take the remaining onion, cut it up and place it in the
large saute pan with the remaining oil. Slowly add the mixture from
the food processor and the reserved seasonings.
8. Cook over medium heat for 20 minutes, adding chicken broth to
create a loose but thick consistency. Add sugar, and stir additional
chicken broth into the mixture. Add shredded chicken breast. Serve
with tortillas, rice and ranchero beans.Recipe for hot shredded chicken sandwich?
1 cup shreaded chicken breast, 1/4 c bbq sauce. heat in a pan and put on a roll. eat.Recipe for hot shredded chicken sandwich?
Begin by rubbing chicken breast with garlic powder, onion powder, mustard seed, and kosher salt; equal parts of all, however much will liberally cover the chicken. Bake at 300 for about 1 hour.
Make BBQ sauce, in small saucepan on stovetop. 1 c. ketchup, 1/2 c. mustard, 1/2 c. apple vinegar, 1 clove garlic chopped, 1 dash liquid smoke, 1 dash worchestire sauce. Bring to slow boil and simmer for about 20 minutes.
When chicken comes out of oven allow to cool and shred with two forks. Toss with BBQ sauce, and serve on fresh crusty deli rolls.
Delish!
What is a good recipe for chicken?
Roast it, put on a plate serve with peas and chips. Yum YumWhat is a good recipe for chicken?
Chicken cacciatore
1 onion , finely chopped
2 garlic cloves , crushed
olive oil
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts , skin on
Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn.
Heat a little oil in a pan and fry the chicken on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.
Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.What is a good recipe for chicken?
Chicken with parma ham and breadcrumbs
1 chicken, thigh bone removed
100g/3陆oz plain flour, seasoned
1 free-range egg, beaten
100g/3陆oz breadcrumbs
50g/2oz chopped mixed fresh herbs (such as parsley, basil, mint, chervil)
50g/2oz cambozola cheese
1slice Parma ham
For the caramelised onions
陆 onion, sliced
2 tbsp olive oil
2 tbsp soft brown sugar
30ml/1fl oz red wine
For the potatoes
陆 sweet potato, peeled and cut into thin slices
2 tbsp of olive oil
1 tbsp chopped fresh rosemary
1 garlic clove, sliced
Method
1. Preheat oven to 200C/390F/Gas 6.
2. For the chicken, dip the chicken in the flour then dip into the beaten egg.
3. In a bowl, mix the breadcrumbs and chopped herbs together. Dip the egg-coated chicken into the herby breadcrumbs.
4. Place on a baking tray and top with the cheese and Parma ham. Cook in the oven for 12 minutes.
5. For the caramelised onions, heat a frying pan and add the sliced onion and olive oil and cook until golden, about 4-5 minutes.
6. Add the brown sugar and wine and cook for five minutes until thick and syrupy.
7. For the potatoes, heat the oil in a pan and fry the sweet potato for five minutes.
8. Add the rosemary and garlic and cook for a further 4-5 minutes or until soft and golden.
9. To serve, place the chicken on the middle of a plate with the onions on top and the potatoes on the side.
Baked chicken
Fried chicken
BBQ chicken
Grilled chicken
Lemon Pepper Chicken
Brown stew chicken
Lightly breaded chicken
and/or research chicken recipes online.
slightly curry chicken:
in a glass pan place washed chicken in it.
Dice onion and sprinkle over top
add s. and p.
pour chicken karma sauce all over each chicken
marinate for 30 min
cook in oven at 375
serve with naan bread!
cook it in oven approx 4 hrs @150 degrees centigrade
cooked chicken
marvellous
Fried chicken yay
Chicken cacciatore
1 onion , finely chopped
2 garlic cloves , crushed
olive oil
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts , skin on
Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn.
Heat a little oil in a pan and fry the chicken on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.
Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.What is a good recipe for chicken?
Chicken with parma ham and breadcrumbs
1 chicken, thigh bone removed
100g/3陆oz plain flour, seasoned
1 free-range egg, beaten
100g/3陆oz breadcrumbs
50g/2oz chopped mixed fresh herbs (such as parsley, basil, mint, chervil)
50g/2oz cambozola cheese
1slice Parma ham
For the caramelised onions
陆 onion, sliced
2 tbsp olive oil
2 tbsp soft brown sugar
30ml/1fl oz red wine
For the potatoes
陆 sweet potato, peeled and cut into thin slices
2 tbsp of olive oil
1 tbsp chopped fresh rosemary
1 garlic clove, sliced
Method
1. Preheat oven to 200C/390F/Gas 6.
2. For the chicken, dip the chicken in the flour then dip into the beaten egg.
3. In a bowl, mix the breadcrumbs and chopped herbs together. Dip the egg-coated chicken into the herby breadcrumbs.
4. Place on a baking tray and top with the cheese and Parma ham. Cook in the oven for 12 minutes.
5. For the caramelised onions, heat a frying pan and add the sliced onion and olive oil and cook until golden, about 4-5 minutes.
6. Add the brown sugar and wine and cook for five minutes until thick and syrupy.
7. For the potatoes, heat the oil in a pan and fry the sweet potato for five minutes.
8. Add the rosemary and garlic and cook for a further 4-5 minutes or until soft and golden.
9. To serve, place the chicken on the middle of a plate with the onions on top and the potatoes on the side.
Baked chicken
Fried chicken
BBQ chicken
Grilled chicken
Lemon Pepper Chicken
Brown stew chicken
Lightly breaded chicken
and/or research chicken recipes online.
slightly curry chicken:
in a glass pan place washed chicken in it.
Dice onion and sprinkle over top
add s. and p.
pour chicken karma sauce all over each chicken
marinate for 30 min
cook in oven at 375
serve with naan bread!
cook it in oven approx 4 hrs @150 degrees centigrade
cooked chicken
marvellous
Fried chicken yay
Does anyone have a good chinese recipe?? Easy w/ pork or chicken in it...?
100% Chinese living in Hong Kong, here are 2 recipes for pork spare ribs %26amp; the last one is steamed chicken rice.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Braised Spare Ribs with Soy Sauce %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4
800g spare ribs
5 gloves of garlic, crushed
2 thick slices of ginger, crushed
2 tablespoon cooking oil
3 tablespoon cooking wine or sherry
5 tablespoon soy sauce (good quality one)
1 tablespoon sugar
1/4 teaspoon five spices powder
3 stalks green onion, cut to 2 inches in length
half cup of water
1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, then wash the ribs under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.
2) Mix soy sauce, sugar, five spices powder in a big bowl, set aside.
3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.
4) Pour soy sauce mixture into the pot, stiy fry 30 seconds, then pour water into the pot, reduce heat to low, cover the pot and cook for 30 minutes, stir occasionally to prevent burning.
5) When the liquid has almost completely evaporated, sprinkle in the green onions. Remove to a serving plate.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Braised Spare Ribs with Rice Vinegar %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4
800g spare ribs
3 gloves of garlic, crushed
1 thick slices of ginger, crushed
2 tablespoon cooking oil
2 tablespoon cooking wine or sherry
4 tablespoon soy sauce
3 tablespoon rice vinegar
2 tablespoon of rock sugar (they look like icebergs) or sugar
3 tablespoon of water
a few drops of sesame oil
coriander as garnish
1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.
2) Mix soy sauce, vinegar, rock sugar and water in a big bowl, set aside.
3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.
4) Pour vinegar mixture into the pot, bring to boil, reduce heat to low, cover the pot and cook for 40 minutes, or until liquid has almost completely evaporated, stir occasionally to prevent burning.
5) Test the taste and adjust the sweetness by adding a bit more sugar or you may add a bit more soy sauce or a little bit of salt if you found it is too sweet. Sprinkle sesame oil. Remove to a serving plate, garnish coriander on top.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Chicken %26amp; Mushroom Rice %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; serves 2
400 g Chicken thighs, cut into bite size
2 slices ginger root, slices thinly
4 dried shitake mushroom, soak in hot water till soft,
200 g Jasmine rice
1 can of chicken soup (for cooking rice)
water (cooking rice)
2 tablespoon soy sauce + 1/2 teaspoon sugar + 2 tablespoon chicken soup (canned)
Chicken Marinade
2 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon garlic power
1 teaspoon corn flour
1 teaspoon sesame oil
1) Wash rice and cook with a electrical rice cooker, follow the instruction to adjust water level with chicken soup.
2) Marinted the chicken pieces for 15 minutes or till rice is almost ready.
3) When rice is nearly done (you see the water is bubbling on the surface of rice but still waterly) before the switch pops up, spread chicken pieces and mushroom slices on top of the rice quickly, cover the cooker as soon as you can.
4) Let it steam for about 15 minutes after the switch popped up or till the chicken is cooked.
5) Heat a sauce pan over medium heat, add 2 tablespoon soy sauce, half teaspoon sugar and 2 tablespoon chicken soup, simmer for 2 minutes. Drizzle on top of chicken rice.
5) Serve with boiled vegetables.Does anyone have a good chinese recipe?? Easy w/ pork or chicken in it...?
Chicken Helper: which one is it again?.....just look in any box food isle, you will find it. :)Does anyone have a good chinese recipe?? Easy w/ pork or chicken in it...?
Chinese Cashew Chicken
Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced cooked chicken
1 cup diced celery
1/2 cup minced onion
1 10.75 oz can cream of mushroom soup
1 16 oz can bean sprouts -- drained
1 tablespoon soy sauce
1 cup cashews -- coarsely chopped
1 5.5 oz can chow mein noodles
Combine all ingredients except chow mein noodles in Crock-Pot; stir well. Cove
r and cook on Low for 5 to 9 hours or on High for 2 to 3 hours.
Serve over chow mein noodles.
Chinese Pork Ste
Categories: Stews, Chinese
Yield: 1 servings
1 lb pork spareribs -- cut in
: half
3 TB sugar
8 green onions -- 4 to 5
: inches long
1/4 c soy sauce
1 TB rice wine -- or dry sherry
5 TB water
2 TB rice vinegar -- or white
: vinegar
Use a sharp knife to cut between the spareribs. Put
the green onions in the bottom of a large saucepan.
Place the spareribs on top of the green onions. Add
the wine, vinegar, sugar, soy sauce, and water. Cover
and bring to a boil over high heat then reduce heat to
low. Cook about 2 hours, then serve hot. Makes about
4 servings. Note: ----- This recipe is really nice,
and good for weekends. I suggest you serve it with
white rice to soak up all the liquid. I think the
name is supposed to indicate how simple it is - it's
from an old chinese cookbook.
CHINESE SWEET AND SOUR PORK (KU LAU
JOU)
10 oz. pork tenderloin
1 small bamboo shoot
2 dried mushrooms, soaked
1 small onion and carrot
1 green pepper
2 slices pineapple
1 clove garlic
3 tbsp. oil
3/4 c. soup stock
3 tbsp. vinegar
1 1/2 tbsp. cornstarch
Cut pork into bite size cubes.
Marinate pork in soy sauce, wine and ginger juice for 15 minutes.
Coat pork with cornstarch. Fry in 370 degrees F. oil until crisp. Drain and set aside.
Thin slice bamboo shoot. Cut pineapple into 6 sections. Slice mushrooms. Cut onion and green peppers into 8 sections. Slice carrot and cut into flower pattern.
Heat oil. Add garlic, onions, mushrooms, bamboo shoot and green pepper. Fry quickly. Add seasoning (see below) and soup stock. Bring to a boil.
Thicken with cornstarch mixed with water. Add vinegar. Add fried pork and pineapple.
Mix well.
Serve while hot.
Marinade:
1 tbsp. soy sauce
1/2 tbsp. cooking wine
ginger juice
Seasoning:
1 tbsp. ketchup
6 tbsp. sugar
2 tbsp. soy sauce
1 tsp. salt
dash of Monosodium Glutamate (MSG)
Try sweet and sour pork.
Pork diced and floured
Pineapples cubes
Bell peppers cubes
onion cubes
Sweet %26amp; sour sauce
Deep fry pork till crispy, set aside.Saute vegetables and pineapples, stir in sauce and bring to cook.Add in pork cubes and stir well.May garnish with julienne scallion.
U can get sweet and sour sauce in chinese grocery stores.It's possible to prepare it yourself too but it would get u too many other ingredients and is too labour intensive to do it at home.
Bon appetite.
Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
鈥?1 teaspoon cornstarch
鈥?1 Tablespoon water
鈥?1 egg white, beaten
鈥?4 skinless, boneless chicken breasts, cut into one-inch cubes
鈥?3 Tablespoons soy sauce
鈥?1 Tablespoon bourbon
鈥?1/2 teaspoon sugar
鈥?4 Tablespoons oil
鈥?3 whole scallions, cut into 2-inch slivers
鈥?2 slices fresh ginger, minced
鈥?1 medium garlic clove, minced
鈥?3/4 cup coarsely chopped walnuts
鈥?Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water ';skittles'; across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.
At Kroger's, in the isle with the soy sauce (dry goods, oriental section) they sell packets to make different oriental recipes. The one for Sweet and Sour Chicken is awesome. Basically, you cook the chicken, then mix it with the powder in the packet, pineapple, green peppers, carrots, sugar and ketchup, then serve over rice. It's easy to make and will impress anyone.
yep yep! chines rice w/chicken %26amp; bockchou
RICE
1. a couple hours ahead of time cook up some white rice %26amp; fry up some bacon.
2. when u r read 2 eat put the white rice in a hot pan w/some cooking oil. add some soy sauce and so sesamy oil 2 taest.
3. when the rice starts 2 trun golden brown add the bacon (cut into small pice) %26amp; some chopped green oinys.
4. crack some eggs into a blow %26amp; add some salt, pepper %26amp; seesamy oil. wisk 2gether.
5. scrape the rice 2 the side of the pan. pour the eggs into the other side of the pan %26amp; scramble them.
6. mix everything 2gether %26amp; serve HOT!
I dont have the reapy 4 the chicken right now but i will try 2 email it 2 u. sry :(
Fried Pork With Spring Onions
1/2 lb pork, shredded
1 tbsp rice wine
1 lb spring onions
2 tbsps superior light soy sauce
5 tbsps oil
1/2 tsp salt
Mix pork with the soy sauce and rice wine.
Wash spring onions and cut into 2-inch lengths.
Heat the oil and saute the pork.
When pork changes color, add spring onions and salt to taste.
Mix well and remove from heat before spring onions begin to give off juice.
Serve hot with rice.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Braised Spare Ribs with Soy Sauce %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4
800g spare ribs
5 gloves of garlic, crushed
2 thick slices of ginger, crushed
2 tablespoon cooking oil
3 tablespoon cooking wine or sherry
5 tablespoon soy sauce (good quality one)
1 tablespoon sugar
1/4 teaspoon five spices powder
3 stalks green onion, cut to 2 inches in length
half cup of water
1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, then wash the ribs under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.
2) Mix soy sauce, sugar, five spices powder in a big bowl, set aside.
3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.
4) Pour soy sauce mixture into the pot, stiy fry 30 seconds, then pour water into the pot, reduce heat to low, cover the pot and cook for 30 minutes, stir occasionally to prevent burning.
5) When the liquid has almost completely evaporated, sprinkle in the green onions. Remove to a serving plate.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Braised Spare Ribs with Rice Vinegar %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4
800g spare ribs
3 gloves of garlic, crushed
1 thick slices of ginger, crushed
2 tablespoon cooking oil
2 tablespoon cooking wine or sherry
4 tablespoon soy sauce
3 tablespoon rice vinegar
2 tablespoon of rock sugar (they look like icebergs) or sugar
3 tablespoon of water
a few drops of sesame oil
coriander as garnish
1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.
2) Mix soy sauce, vinegar, rock sugar and water in a big bowl, set aside.
3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.
4) Pour vinegar mixture into the pot, bring to boil, reduce heat to low, cover the pot and cook for 40 minutes, or until liquid has almost completely evaporated, stir occasionally to prevent burning.
5) Test the taste and adjust the sweetness by adding a bit more sugar or you may add a bit more soy sauce or a little bit of salt if you found it is too sweet. Sprinkle sesame oil. Remove to a serving plate, garnish coriander on top.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Chicken %26amp; Mushroom Rice %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; serves 2
400 g Chicken thighs, cut into bite size
2 slices ginger root, slices thinly
4 dried shitake mushroom, soak in hot water till soft,
200 g Jasmine rice
1 can of chicken soup (for cooking rice)
water (cooking rice)
2 tablespoon soy sauce + 1/2 teaspoon sugar + 2 tablespoon chicken soup (canned)
Chicken Marinade
2 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon garlic power
1 teaspoon corn flour
1 teaspoon sesame oil
1) Wash rice and cook with a electrical rice cooker, follow the instruction to adjust water level with chicken soup.
2) Marinted the chicken pieces for 15 minutes or till rice is almost ready.
3) When rice is nearly done (you see the water is bubbling on the surface of rice but still waterly) before the switch pops up, spread chicken pieces and mushroom slices on top of the rice quickly, cover the cooker as soon as you can.
4) Let it steam for about 15 minutes after the switch popped up or till the chicken is cooked.
5) Heat a sauce pan over medium heat, add 2 tablespoon soy sauce, half teaspoon sugar and 2 tablespoon chicken soup, simmer for 2 minutes. Drizzle on top of chicken rice.
5) Serve with boiled vegetables.Does anyone have a good chinese recipe?? Easy w/ pork or chicken in it...?
Chicken Helper: which one is it again?.....just look in any box food isle, you will find it. :)Does anyone have a good chinese recipe?? Easy w/ pork or chicken in it...?
Chinese Cashew Chicken
Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced cooked chicken
1 cup diced celery
1/2 cup minced onion
1 10.75 oz can cream of mushroom soup
1 16 oz can bean sprouts -- drained
1 tablespoon soy sauce
1 cup cashews -- coarsely chopped
1 5.5 oz can chow mein noodles
Combine all ingredients except chow mein noodles in Crock-Pot; stir well. Cove
r and cook on Low for 5 to 9 hours or on High for 2 to 3 hours.
Serve over chow mein noodles.
Chinese Pork Ste
Categories: Stews, Chinese
Yield: 1 servings
1 lb pork spareribs -- cut in
: half
3 TB sugar
8 green onions -- 4 to 5
: inches long
1/4 c soy sauce
1 TB rice wine -- or dry sherry
5 TB water
2 TB rice vinegar -- or white
: vinegar
Use a sharp knife to cut between the spareribs. Put
the green onions in the bottom of a large saucepan.
Place the spareribs on top of the green onions. Add
the wine, vinegar, sugar, soy sauce, and water. Cover
and bring to a boil over high heat then reduce heat to
low. Cook about 2 hours, then serve hot. Makes about
4 servings. Note: ----- This recipe is really nice,
and good for weekends. I suggest you serve it with
white rice to soak up all the liquid. I think the
name is supposed to indicate how simple it is - it's
from an old chinese cookbook.
CHINESE SWEET AND SOUR PORK (KU LAU
JOU)
10 oz. pork tenderloin
1 small bamboo shoot
2 dried mushrooms, soaked
1 small onion and carrot
1 green pepper
2 slices pineapple
1 clove garlic
3 tbsp. oil
3/4 c. soup stock
3 tbsp. vinegar
1 1/2 tbsp. cornstarch
Cut pork into bite size cubes.
Marinate pork in soy sauce, wine and ginger juice for 15 minutes.
Coat pork with cornstarch. Fry in 370 degrees F. oil until crisp. Drain and set aside.
Thin slice bamboo shoot. Cut pineapple into 6 sections. Slice mushrooms. Cut onion and green peppers into 8 sections. Slice carrot and cut into flower pattern.
Heat oil. Add garlic, onions, mushrooms, bamboo shoot and green pepper. Fry quickly. Add seasoning (see below) and soup stock. Bring to a boil.
Thicken with cornstarch mixed with water. Add vinegar. Add fried pork and pineapple.
Mix well.
Serve while hot.
Marinade:
1 tbsp. soy sauce
1/2 tbsp. cooking wine
ginger juice
Seasoning:
1 tbsp. ketchup
6 tbsp. sugar
2 tbsp. soy sauce
1 tsp. salt
dash of Monosodium Glutamate (MSG)
Try sweet and sour pork.
Pork diced and floured
Pineapples cubes
Bell peppers cubes
onion cubes
Sweet %26amp; sour sauce
Deep fry pork till crispy, set aside.Saute vegetables and pineapples, stir in sauce and bring to cook.Add in pork cubes and stir well.May garnish with julienne scallion.
U can get sweet and sour sauce in chinese grocery stores.It's possible to prepare it yourself too but it would get u too many other ingredients and is too labour intensive to do it at home.
Bon appetite.
Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
鈥?1 teaspoon cornstarch
鈥?1 Tablespoon water
鈥?1 egg white, beaten
鈥?4 skinless, boneless chicken breasts, cut into one-inch cubes
鈥?3 Tablespoons soy sauce
鈥?1 Tablespoon bourbon
鈥?1/2 teaspoon sugar
鈥?4 Tablespoons oil
鈥?3 whole scallions, cut into 2-inch slivers
鈥?2 slices fresh ginger, minced
鈥?1 medium garlic clove, minced
鈥?3/4 cup coarsely chopped walnuts
鈥?Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water ';skittles'; across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.
At Kroger's, in the isle with the soy sauce (dry goods, oriental section) they sell packets to make different oriental recipes. The one for Sweet and Sour Chicken is awesome. Basically, you cook the chicken, then mix it with the powder in the packet, pineapple, green peppers, carrots, sugar and ketchup, then serve over rice. It's easy to make and will impress anyone.
yep yep! chines rice w/chicken %26amp; bockchou
RICE
1. a couple hours ahead of time cook up some white rice %26amp; fry up some bacon.
2. when u r read 2 eat put the white rice in a hot pan w/some cooking oil. add some soy sauce and so sesamy oil 2 taest.
3. when the rice starts 2 trun golden brown add the bacon (cut into small pice) %26amp; some chopped green oinys.
4. crack some eggs into a blow %26amp; add some salt, pepper %26amp; seesamy oil. wisk 2gether.
5. scrape the rice 2 the side of the pan. pour the eggs into the other side of the pan %26amp; scramble them.
6. mix everything 2gether %26amp; serve HOT!
I dont have the reapy 4 the chicken right now but i will try 2 email it 2 u. sry :(
Fried Pork With Spring Onions
1/2 lb pork, shredded
1 tbsp rice wine
1 lb spring onions
2 tbsps superior light soy sauce
5 tbsps oil
1/2 tsp salt
Mix pork with the soy sauce and rice wine.
Wash spring onions and cut into 2-inch lengths.
Heat the oil and saute the pork.
When pork changes color, add spring onions and salt to taste.
Mix well and remove from heat before spring onions begin to give off juice.
Serve hot with rice.
Recipe for Chicken Thighs Please?
ThanksRecipe for Chicken Thighs Please?
Here is a delicious one I just tried the other day ........ = )
Tangerine-Maple Glazed Chicken Thighs and Drumsticks
5 tablespoons canola oil
1 small red onion, coarsely chopped
1 quart tangerine juice or tangerine-orange juice, not from concentrate
4 sprigs fresh thyme
1 tangerine or orange, zested
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper, plus more for seasoning
8 chicken drumsticks
8 bone-in chicken thighs
Salt
2 green onions, thinly sliced, for garnish
Grilled oranges and tangerines, for garnish
Heat the grill to medium-high.
Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.Recipe for Chicken Thighs Please?
Chicken thighs are great to cook with because they are so much more moist and flavorful than the breast! Here is one of my favorite recipes:
Teriyaki Chicken Thighs
6 - 8 boneless, skinless chicken thighs, seasoned with seasoned salt, fresh ground pepper, garlic.
1 can pineapple chunks, drained (reserve liquid)
1 large bottle Teriyaki sauce with pineapple
1 green bell pepper, seeded and chopped
1 yellow onion, peeled and cut into thick slices
1/2 cup sliced celery
1/2 cup sliced mushrooms
1/2 cup sliced carrots
1 box white rice
Cut thighs into bite sized chunks. Place in 1 cup teriyaki sauce for at least one hour to marinate. Heat 2 T vegetable oil in large saute pan. Add onion, mushrooms, celery, bell pepper, carrots, and chicken and saute until onion is limp and chicken is browned. Add remaining teriyaki sauce and bring to boil. Cover and reduce heat. Simmer for 25 minutes. While chicken is cooking, prepare rice using pineapple juice as part of the liquid. Serve chicken over rice.
Favorite E-Z recipes you might want to try.
Good Luck %26amp; enjoy.
You can use any pieces....wings....breast...legs...thigh鈥?for these recipes.
COLA CHICKEN
(And more variations of recipe)
(My personal favorites鈥?using this recipe
are the 鈥榳ings %26amp; ribs鈥?ummm good!)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!
I have used Ribs, just as good.
I tried this recipe with 'meatballs'....was equally
as good...served over rice.
I found another variation.....omit the catsup and add a small jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup....not).
You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??
Well...while I was preparing to fix the 'Cola Chicken' recipe
using Salsa.....I was also trying to carry on a conversation with my
husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
Finally....!! I fixed the 'SALSA' chicken......that's good , too.
Another (bright)idea.....I thought of trying......replace the
catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!
Fixed the shrimp with cocktail sauce......eh...wasn't all that
great...was OK...probably won't be fixing it again.
Also tried beef stew cuts......that was pretty good.....I can see
myself making this again.
Served both over rice.....think the stew cuts would have been just as
good over noodles.
Gonna try some butterfly cut pork chopes鈥?.or boneless chops鈥r pork steaks鈥︹€hould be good!
Try little cocktail wieners/sausages鈥or appetizers鈥?.pork chops鈥?pork steaks. (Maybe Vienna Sausages??)
CRUNCHY ONION CHICKEN
1 1/3 cups French鈥檚 Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup %26amp; 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.
Serve over noodles or rice or dressing....or???
I like simple things.
1 10oz apricot preserves
1 small bottle of Russian salad dressing
1 envelope Lipton onion soup mix
Whiz all that up in the blender and pour over your chicken and bake at 350 for an hour or until chicken is done.
if you have a crock pot, you can put some crushed tomatoes, with seasonings with the thighs, and cook on low for about 4 hrs, simple and good, serve over rice,
soak in buttermilk and hot sauce equal parts then fry it up and you have some hot chicken
Here is a delicious one I just tried the other day ........ = )
Tangerine-Maple Glazed Chicken Thighs and Drumsticks
5 tablespoons canola oil
1 small red onion, coarsely chopped
1 quart tangerine juice or tangerine-orange juice, not from concentrate
4 sprigs fresh thyme
1 tangerine or orange, zested
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper, plus more for seasoning
8 chicken drumsticks
8 bone-in chicken thighs
Salt
2 green onions, thinly sliced, for garnish
Grilled oranges and tangerines, for garnish
Heat the grill to medium-high.
Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.Recipe for Chicken Thighs Please?
Chicken thighs are great to cook with because they are so much more moist and flavorful than the breast! Here is one of my favorite recipes:
Teriyaki Chicken Thighs
6 - 8 boneless, skinless chicken thighs, seasoned with seasoned salt, fresh ground pepper, garlic.
1 can pineapple chunks, drained (reserve liquid)
1 large bottle Teriyaki sauce with pineapple
1 green bell pepper, seeded and chopped
1 yellow onion, peeled and cut into thick slices
1/2 cup sliced celery
1/2 cup sliced mushrooms
1/2 cup sliced carrots
1 box white rice
Cut thighs into bite sized chunks. Place in 1 cup teriyaki sauce for at least one hour to marinate. Heat 2 T vegetable oil in large saute pan. Add onion, mushrooms, celery, bell pepper, carrots, and chicken and saute until onion is limp and chicken is browned. Add remaining teriyaki sauce and bring to boil. Cover and reduce heat. Simmer for 25 minutes. While chicken is cooking, prepare rice using pineapple juice as part of the liquid. Serve chicken over rice.
Favorite E-Z recipes you might want to try.
Good Luck %26amp; enjoy.
You can use any pieces....wings....breast...legs...thigh鈥?for these recipes.
COLA CHICKEN
(And more variations of recipe)
(My personal favorites鈥?using this recipe
are the 鈥榳ings %26amp; ribs鈥?ummm good!)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!
I have used Ribs, just as good.
I tried this recipe with 'meatballs'....was equally
as good...served over rice.
I found another variation.....omit the catsup and add a small jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup....not).
You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??
Well...while I was preparing to fix the 'Cola Chicken' recipe
using Salsa.....I was also trying to carry on a conversation with my
husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
Finally....!! I fixed the 'SALSA' chicken......that's good , too.
Another (bright)idea.....I thought of trying......replace the
catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!
Fixed the shrimp with cocktail sauce......eh...wasn't all that
great...was OK...probably won't be fixing it again.
Also tried beef stew cuts......that was pretty good.....I can see
myself making this again.
Served both over rice.....think the stew cuts would have been just as
good over noodles.
Gonna try some butterfly cut pork chopes鈥?.or boneless chops鈥r pork steaks鈥︹€hould be good!
Try little cocktail wieners/sausages鈥or appetizers鈥?.pork chops鈥?pork steaks. (Maybe Vienna Sausages??)
CRUNCHY ONION CHICKEN
1 1/3 cups French鈥檚 Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup %26amp; 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.
Serve over noodles or rice or dressing....or???
I like simple things.
1 10oz apricot preserves
1 small bottle of Russian salad dressing
1 envelope Lipton onion soup mix
Whiz all that up in the blender and pour over your chicken and bake at 350 for an hour or until chicken is done.
if you have a crock pot, you can put some crushed tomatoes, with seasonings with the thighs, and cook on low for about 4 hrs, simple and good, serve over rice,
soak in buttermilk and hot sauce equal parts then fry it up and you have some hot chicken
Help with a lemon chicken recipe...?
i have a package of lemon chicken sauce... it says first i need to mix the chicken chunks in 1 tbsp egg before dusting with corn starch and frying. i hate egg, and i don't have one either. is there something else i can use? i am assuming it helps the corn starch stick but i'm not much of a cook so i don't know what will work.Help with a lemon chicken recipe...?
INGREDIENTS (Nutrition)
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
1/2 cup sugar
1/2 cup lemon juice
1 1/2 teaspoons curry powder
use ranch dressing instead of egg
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
Bake in preheated oven for 15 minutes, turning once.
In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes moreHelp with a lemon chicken recipe...?
Really eggs work the best, but you can try milk.
INGREDIENTS (Nutrition)
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
1/2 cup sugar
1/2 cup lemon juice
1 1/2 teaspoons curry powder
use ranch dressing instead of egg
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
Bake in preheated oven for 15 minutes, turning once.
In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes moreHelp with a lemon chicken recipe...?
Really eggs work the best, but you can try milk.
Has anyone a recipe for Chicken soup please?
(Homemade Chicken soup) 1 tablespoons olive oil
1 whole chicken, breasts removed and reserved
2 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes.
Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves.
HOW TO MAKE AT HOME
Heat the oil in a large heavy-bottomed soup pot and saut茅 the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and saut茅 until translucent, approximately 4 to 5 minutes. Remove and set aside.
Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don鈥檛, do the best you can with a chefs knife.
Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.
Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and saut茅 the remaining onions along with the carrot and celery for about 5 minutes.
When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.
Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.
Has anyone a recipe for Chicken soup please?
TY darling. Report Abuse
Has anyone a recipe for Chicken soup please?
Ingredients
1 medium onion, chopped
1 medium carrot, chopped
1 stalk of celery, chopped
1 or 2 cloves of garlic, chopped finely
Salt and Pepper to taste
A dash of olive oil
A small pat of butter (optional)
A cup or so of chopped, cooked white chicken meat, skin and fat removed
Half a cup of chopped, cooked dark chicken meat, skin and fat removed, (optional)
6 cups of chicken stock or broth.
Half a cup of pre-cooked rice (see notes below)
Chopped or dried parsley, sage, rosemary and thyme (yes, just like the song!)
Preparation
1. Warm up your olive oil and butter in your soup pot on medium-low.
2. Add the vegetables and a dash of salt. Add the garlic a minute or so later. Cook until the vegetables are soft and translucent.
3. A minute or so before the vegetables are done, add the sage, rosemary and thyme.
4. Add the chicken pieces and cook for a minute or two more.
5. Add the chicken stock and the pre-cooked rice.
6. Bring to a boil, then reduce heat to low. Simmer for 5 to 10 minutes.
7. Add the parsley a minute or so before serving.
Note : You see how easy it is? Part of the reason this is my best chicken soup recipe is that there is nothing fancy or difficult going on! If you want to change it up, here are a couple of ideas:
For a change in flavor, use dried or fresh tarragon in place of the classic herbs listed above. Add a bit more garlic if you do this, as it is a wonderful combination.
I like to chop my vegetables in larger pieces than for cream soups, so the soup has some ';body'; to it. You can chop them finely if you like for a thinner soup.
If your rice is not pre-cooked, you will need to add liquid to compensate. Add double the liquid by volume as you are adding rice, and reduce the amount of rice to about half. So to replace half a cup of pre-cooked rice, you should add a quarter cup of uncooked rice and half a cup of liquid (either water or additional stock or broth). Also, you need to increase the cooking time to about half an hour to allow the rice to cook. This means you may need to top up the liquid part way through cooking to compensate for evaporation.
You can replace the rice with noodles of any sort. This turns it into my best chicken noodle soup recipe! Just add them about 7 to 10 minutes before serving to allow them to cook (will depend on the type and thickness of noodles). Simply cook until they are the desired tenderness.
You can add other vegetables to this recipe for a change. One of my favorites is to add a handful of frozen peas about 5 minutes before serving. They have just enough time to cook through and still remain firm enough to have that wonderful ';burst'; of flavor in the mouth.
Chicken Soup With Passatelli Chicken Soup With Italian Dumplings Recipe
Ingredients :
2 slices white bread, torn into rough chunks
2 large eggs
I cup freshly grated Parmesan cheese (I highly recommend Parmigiano-Reggiano), plus more to pass at table
Pinch of nutmeg
Salt and pepper to taste
2 quarts prepared chicken stock
2 Tbl minced fresh parsley leaves
Directions
Preheat oven to 300F. Grind bread in food processor. Measure 1/2 cup bread crumbs onto a small baking sheet. Toast until lightly dried, about 5 minutes. Cool completely. Combine bread crumbs, eggs, Parmesan, nutmeg, and salt and pepper to taste in a medium bowl. Refrigerate mixture until firm, about 15 minutes. With moistened hands, roll tespoonfuls of bread mixture into grape-sized balls. Bring the stock to a boil in a large stockpot over medium heat, then reduce heat to a gentle simmer. Drop the dumplings into the gently simmering stock and cook until they float to the surface, and are cooked, about 3-4 minutes. Stir in parsley, and adjust seasonings if necessary. Ladle soup and dumplings into bowls and serve immediately, passing extra cheese at the table.
Chicken Soup
3 skinless, boneless chicken breast halves
8 cups water
10 carrots, peeled and sliced
6 stalks celery, thinly sliced
1 onion, diced
8 cubes chicken bouillon
1 (12 ounce) package uncooked egg noodles
In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.
If you have a slow cooker (Crock Pot) this is the best recipe and so easy. I have tried it and it turned out delicious!
2 1/2 to 3 1/2 lbs. chicken pieces (I used approx. 3 to 4 cooked chicken breasts and chopped them up) choose what you prefer
4 cups water
4 cups chicken broth
1 tsp seasoned salt
1 tsp salt, or to taste
1/4 tsp pepper
1 small onion, chopped
4 medium carrots, chopped (or however many you prefer, I love carrots so I added more)
2 stalks celery, chopped
1/2 tsp dried marjoram or basil
1 bay leaf
6 ounces egg noodles
Place everything EXCEPT the noodles in the Crock Pot. Cover and cook on low 5 to 6 hours. Remove chicken and bay leaf from pot (if you decide to use uncooked dark meat chicken); take meat from bones, dice, and return to broth, and add the noodles. Bump up the crock pot setting to HIGH and cook another half hour or until the noodles are done or you can cook noodles in a separate pot until almost done and then add to the crock pot.
I hope this recipe will help:
Chicken Soup with Noodles
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
1 Tablespoon vegetable oil
2 medium onions, cut into medium dice
1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces
Salt
1 large carrot, peeled and sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
2 cups (3 ounces) hearty egg noodles
Ground black pepper
1/4 cup minced fresh parsley leaves
Preparation:
Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes.
Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.
Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones.
Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)
Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery. Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes.
Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.
Yield: about 3 quarts; 6 to 8 servings
I love the seasonings in this soup, especially roasting the Chicken instead of boiling it, it adds another level of flavor that is just fantastic! You can omit the potatoes if you like, but the starch also helps to thicken the soup and give it a heartier look, in my opinion. If you don't have condensed milk, you could use half and half or heavy cream, or even milk. It all depends on how thick you want it, or if you just want a plain broth soup, you can omit the cream all together, either way, the seasonings just make this soup! Hope you enjoy this recipe, I certainly love it!
Roasted Chicken Noodle Soup
INGREDIENTS
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
DIRECTIONS
In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).
This may end up sounding like a whole lot of trouble to make, but it is worth the time....................
2 pounds of chicken breast, bone in and with skin on (or you can use a whole chicken too (wash it well). You want a nice rich broth and the bones and skin on chicken will provide that.
1 quart of chicken stock or broth and water enough to cover the amount of chicken you have in the pot.
Bring this to a boil and simmer until chicken is done. Depending on how large your pieces are, it should take around 45 minutes to an hour.
Take chicken out of broth and cool enough to cut into bite size pieces. Add the chicken back to the broth and discard the bones and skin. You now have your base and can add whatever you want to this. You can add cut up celery, onion, small baby corn, carrots, noodles, or any other veggies you like. Simmer until all veggies are done after adding them.
If you like dumplings take 1/4 cup of the broth and let it cool, add an egg, a small amount of salt/pepper, and enough flour to make the consistency of a thick batter. When mixing the batter with fork it will pull away from the bowl like a dough. Have the broth boiling and add by teaspoon full and boil for 10 minutes
Ingredients:
4 lb chicken quartered
3 qt cold water
6 lg carrots, thinly sliced
3 lg celery stalks w/leaves, sliced
3 sm parsnips, peeled, sliced
1 lg onion, cut into 8 wedges
4 lg parsley sprigs
1 Tbsp. Kosher salt
1/4 tsp. ground pepper
1/2 lb med. egg noodles (Goodman's Egg Flakes work great)
2 Tbsp. minced parsley
Directions:
1. In a stockpot, bring chicken and the water to a boil, skimming foam. Add all but 2 cups of carrots, and celery, parsnips, onion, parsley sprigs, 2 tsp. of the salt and the pepper. Simmer, partially covered, until chicken is cooked, about 1 hour. Remove chicken to a plate. When cool enough to handle, remove skin and bones, discard. Shred meat, set aside.
2. Strain broth through cheesecloth-lined sieve into clean pot(5qt). Press solids to extract liquid. Add remaining carrots and salt. Simmer covered, 5 minutes. Add noodles, simmer covered, 7 minutes or until carrots are tender and noodles are cooked. Add chicken and minced parsley. Heat through.
8 servings
1 organic free-range chicken
1 medium parsnip
2 carrots
1 leek
1 onion
2 sticks of celery
2 bay leaves
1 bunch of flat leaf parsley
Salt and pepper
About 4 litres of water
1. Firstly, prep the vegetables. Cut the parsnip into quarters, top and tail the carrots and cut in half.
2. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken.
3. Finally, cover in water and add the bay leaves, plus half of the parsley - stalks and all.
4. Slowly bring the pan to boil and then turn right down. Leave just below a simmer for three hours.
5. Drain all the stock into another saucepan. Slice the carrots and add to the stock, and finally add some chopped chicken back in.
6. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.
7. Then add a handful of chopped parsley and check the seasoning
Sure. I love to cook take chicken thighs or legs remove most of the skin. Come off easy with a paper towel just pull it off. Wash chicken. Then fill your pot with water not quite to the top and put chicken in. Boil with a peeled onion nice size onion. While boiling for about 2 hours keep taking scum off and put in bowl to tass out. Cut fresh carrots, celery, parsley, potato's , Add some chicken stock broth to taste. Salt and pepper. If not using potato's boil egg noodles separately and put in at the end. And don't put the potato's in to soon or they will mush on ya. After the soup is done chicken should fall right off the bones. Make sure you take the chicken out and bone the chicken after about 11'2 hours put chicken back in. Serve with buttered Italian bread. Just made it yesterday. yummy.
Chicken %26amp; RIce Soup
Boil 2 Large Chicken Breasts in water with 1 tsp salt
Strain broth and put in large pot
Chop or shred Chicken into bite sized pieces and add to broth
Add:
Chopped Celery
Chopped Onion
Copped Carrots
1 cup rice
salt and pepper to taste
Simmer over medium heat until rice is done and vegetables are desired tenderness
why cant you just get the can? but either way, you can get regular soup broth in a can, and put veggies, and chicken slices in it.
Blimey Jo all these long complicated Recipes - I'll tell you hun you just can't beat Heinz Cream Of Chicken (honest) x
yes pour 1 can of campbells soup into a Pot and stir over heatlip stain
1 whole chicken, breasts removed and reserved
2 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes.
Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves.
HOW TO MAKE AT HOME
Heat the oil in a large heavy-bottomed soup pot and saut茅 the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and saut茅 until translucent, approximately 4 to 5 minutes. Remove and set aside.
Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don鈥檛, do the best you can with a chefs knife.
Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.
Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and saut茅 the remaining onions along with the carrot and celery for about 5 minutes.
When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.
Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.
Has anyone a recipe for Chicken soup please?
TY darling. Report Abuse
Has anyone a recipe for Chicken soup please?
Ingredients
1 medium onion, chopped
1 medium carrot, chopped
1 stalk of celery, chopped
1 or 2 cloves of garlic, chopped finely
Salt and Pepper to taste
A dash of olive oil
A small pat of butter (optional)
A cup or so of chopped, cooked white chicken meat, skin and fat removed
Half a cup of chopped, cooked dark chicken meat, skin and fat removed, (optional)
6 cups of chicken stock or broth.
Half a cup of pre-cooked rice (see notes below)
Chopped or dried parsley, sage, rosemary and thyme (yes, just like the song!)
Preparation
1. Warm up your olive oil and butter in your soup pot on medium-low.
2. Add the vegetables and a dash of salt. Add the garlic a minute or so later. Cook until the vegetables are soft and translucent.
3. A minute or so before the vegetables are done, add the sage, rosemary and thyme.
4. Add the chicken pieces and cook for a minute or two more.
5. Add the chicken stock and the pre-cooked rice.
6. Bring to a boil, then reduce heat to low. Simmer for 5 to 10 minutes.
7. Add the parsley a minute or so before serving.
Note : You see how easy it is? Part of the reason this is my best chicken soup recipe is that there is nothing fancy or difficult going on! If you want to change it up, here are a couple of ideas:
For a change in flavor, use dried or fresh tarragon in place of the classic herbs listed above. Add a bit more garlic if you do this, as it is a wonderful combination.
I like to chop my vegetables in larger pieces than for cream soups, so the soup has some ';body'; to it. You can chop them finely if you like for a thinner soup.
If your rice is not pre-cooked, you will need to add liquid to compensate. Add double the liquid by volume as you are adding rice, and reduce the amount of rice to about half. So to replace half a cup of pre-cooked rice, you should add a quarter cup of uncooked rice and half a cup of liquid (either water or additional stock or broth). Also, you need to increase the cooking time to about half an hour to allow the rice to cook. This means you may need to top up the liquid part way through cooking to compensate for evaporation.
You can replace the rice with noodles of any sort. This turns it into my best chicken noodle soup recipe! Just add them about 7 to 10 minutes before serving to allow them to cook (will depend on the type and thickness of noodles). Simply cook until they are the desired tenderness.
You can add other vegetables to this recipe for a change. One of my favorites is to add a handful of frozen peas about 5 minutes before serving. They have just enough time to cook through and still remain firm enough to have that wonderful ';burst'; of flavor in the mouth.
Chicken Soup With Passatelli Chicken Soup With Italian Dumplings Recipe
Ingredients :
2 slices white bread, torn into rough chunks
2 large eggs
I cup freshly grated Parmesan cheese (I highly recommend Parmigiano-Reggiano), plus more to pass at table
Pinch of nutmeg
Salt and pepper to taste
2 quarts prepared chicken stock
2 Tbl minced fresh parsley leaves
Directions
Preheat oven to 300F. Grind bread in food processor. Measure 1/2 cup bread crumbs onto a small baking sheet. Toast until lightly dried, about 5 minutes. Cool completely. Combine bread crumbs, eggs, Parmesan, nutmeg, and salt and pepper to taste in a medium bowl. Refrigerate mixture until firm, about 15 minutes. With moistened hands, roll tespoonfuls of bread mixture into grape-sized balls. Bring the stock to a boil in a large stockpot over medium heat, then reduce heat to a gentle simmer. Drop the dumplings into the gently simmering stock and cook until they float to the surface, and are cooked, about 3-4 minutes. Stir in parsley, and adjust seasonings if necessary. Ladle soup and dumplings into bowls and serve immediately, passing extra cheese at the table.
Chicken Soup
3 skinless, boneless chicken breast halves
8 cups water
10 carrots, peeled and sliced
6 stalks celery, thinly sliced
1 onion, diced
8 cubes chicken bouillon
1 (12 ounce) package uncooked egg noodles
In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.
If you have a slow cooker (Crock Pot) this is the best recipe and so easy. I have tried it and it turned out delicious!
2 1/2 to 3 1/2 lbs. chicken pieces (I used approx. 3 to 4 cooked chicken breasts and chopped them up) choose what you prefer
4 cups water
4 cups chicken broth
1 tsp seasoned salt
1 tsp salt, or to taste
1/4 tsp pepper
1 small onion, chopped
4 medium carrots, chopped (or however many you prefer, I love carrots so I added more)
2 stalks celery, chopped
1/2 tsp dried marjoram or basil
1 bay leaf
6 ounces egg noodles
Place everything EXCEPT the noodles in the Crock Pot. Cover and cook on low 5 to 6 hours. Remove chicken and bay leaf from pot (if you decide to use uncooked dark meat chicken); take meat from bones, dice, and return to broth, and add the noodles. Bump up the crock pot setting to HIGH and cook another half hour or until the noodles are done or you can cook noodles in a separate pot until almost done and then add to the crock pot.
I hope this recipe will help:
Chicken Soup with Noodles
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
1 Tablespoon vegetable oil
2 medium onions, cut into medium dice
1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces
Salt
1 large carrot, peeled and sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
2 cups (3 ounces) hearty egg noodles
Ground black pepper
1/4 cup minced fresh parsley leaves
Preparation:
Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes.
Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.
Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones.
Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)
Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery. Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes.
Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.
Yield: about 3 quarts; 6 to 8 servings
I love the seasonings in this soup, especially roasting the Chicken instead of boiling it, it adds another level of flavor that is just fantastic! You can omit the potatoes if you like, but the starch also helps to thicken the soup and give it a heartier look, in my opinion. If you don't have condensed milk, you could use half and half or heavy cream, or even milk. It all depends on how thick you want it, or if you just want a plain broth soup, you can omit the cream all together, either way, the seasonings just make this soup! Hope you enjoy this recipe, I certainly love it!
Roasted Chicken Noodle Soup
INGREDIENTS
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
DIRECTIONS
In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).
This may end up sounding like a whole lot of trouble to make, but it is worth the time....................
2 pounds of chicken breast, bone in and with skin on (or you can use a whole chicken too (wash it well). You want a nice rich broth and the bones and skin on chicken will provide that.
1 quart of chicken stock or broth and water enough to cover the amount of chicken you have in the pot.
Bring this to a boil and simmer until chicken is done. Depending on how large your pieces are, it should take around 45 minutes to an hour.
Take chicken out of broth and cool enough to cut into bite size pieces. Add the chicken back to the broth and discard the bones and skin. You now have your base and can add whatever you want to this. You can add cut up celery, onion, small baby corn, carrots, noodles, or any other veggies you like. Simmer until all veggies are done after adding them.
If you like dumplings take 1/4 cup of the broth and let it cool, add an egg, a small amount of salt/pepper, and enough flour to make the consistency of a thick batter. When mixing the batter with fork it will pull away from the bowl like a dough. Have the broth boiling and add by teaspoon full and boil for 10 minutes
Ingredients:
4 lb chicken quartered
3 qt cold water
6 lg carrots, thinly sliced
3 lg celery stalks w/leaves, sliced
3 sm parsnips, peeled, sliced
1 lg onion, cut into 8 wedges
4 lg parsley sprigs
1 Tbsp. Kosher salt
1/4 tsp. ground pepper
1/2 lb med. egg noodles (Goodman's Egg Flakes work great)
2 Tbsp. minced parsley
Directions:
1. In a stockpot, bring chicken and the water to a boil, skimming foam. Add all but 2 cups of carrots, and celery, parsnips, onion, parsley sprigs, 2 tsp. of the salt and the pepper. Simmer, partially covered, until chicken is cooked, about 1 hour. Remove chicken to a plate. When cool enough to handle, remove skin and bones, discard. Shred meat, set aside.
2. Strain broth through cheesecloth-lined sieve into clean pot(5qt). Press solids to extract liquid. Add remaining carrots and salt. Simmer covered, 5 minutes. Add noodles, simmer covered, 7 minutes or until carrots are tender and noodles are cooked. Add chicken and minced parsley. Heat through.
8 servings
1 organic free-range chicken
1 medium parsnip
2 carrots
1 leek
1 onion
2 sticks of celery
2 bay leaves
1 bunch of flat leaf parsley
Salt and pepper
About 4 litres of water
1. Firstly, prep the vegetables. Cut the parsnip into quarters, top and tail the carrots and cut in half.
2. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken.
3. Finally, cover in water and add the bay leaves, plus half of the parsley - stalks and all.
4. Slowly bring the pan to boil and then turn right down. Leave just below a simmer for three hours.
5. Drain all the stock into another saucepan. Slice the carrots and add to the stock, and finally add some chopped chicken back in.
6. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.
7. Then add a handful of chopped parsley and check the seasoning
Sure. I love to cook take chicken thighs or legs remove most of the skin. Come off easy with a paper towel just pull it off. Wash chicken. Then fill your pot with water not quite to the top and put chicken in. Boil with a peeled onion nice size onion. While boiling for about 2 hours keep taking scum off and put in bowl to tass out. Cut fresh carrots, celery, parsley, potato's , Add some chicken stock broth to taste. Salt and pepper. If not using potato's boil egg noodles separately and put in at the end. And don't put the potato's in to soon or they will mush on ya. After the soup is done chicken should fall right off the bones. Make sure you take the chicken out and bone the chicken after about 11'2 hours put chicken back in. Serve with buttered Italian bread. Just made it yesterday. yummy.
Chicken %26amp; RIce Soup
Boil 2 Large Chicken Breasts in water with 1 tsp salt
Strain broth and put in large pot
Chop or shred Chicken into bite sized pieces and add to broth
Add:
Chopped Celery
Chopped Onion
Copped Carrots
1 cup rice
salt and pepper to taste
Simmer over medium heat until rice is done and vegetables are desired tenderness
why cant you just get the can? but either way, you can get regular soup broth in a can, and put veggies, and chicken slices in it.
Blimey Jo all these long complicated Recipes - I'll tell you hun you just can't beat Heinz Cream Of Chicken (honest) x
yes pour 1 can of campbells soup into a Pot and stir over heat
Did Colonial Sanders steal his chicken recipe from slaves?
he stole it from your motherDid Colonial Sanders steal his chicken recipe from slaves?
WHAT DIS GOT TO DO WIT RAP OR HIP HOPDid Colonial Sanders steal his chicken recipe from slaves?
shut up
yeaaa
You tryin to be funny? I aint laughin.
WHAT DIS GOT TO DO WIT RAP OR HIP HOPDid Colonial Sanders steal his chicken recipe from slaves?
shut up
yeaaa
You tryin to be funny? I aint laughin.
EASY LEMON CHICKEN RECIPE?HELP!!!!!!!!!?
I need immediate help please,my cooking skills really suck,and I have been designated to cook a lemon chicken for dinner tonight.Can anyone give me a very easy recipe,please?
I thank you in advance.EASY LEMON CHICKEN RECIPE?HELP!!!!!!!!!?
This is pretty easy:
In a cup, mix together the rind and juice of one lemon, a tablespoon of olive oil, and a teaspoon of dried rosemary.
Take your chicken breasts and lightly score the tops of them with a knife. Place each of them into a piece of foil, and drizzle the mixture on the tops, being sure to get the mixture into the slits. Scrunch the foil over them but be sure not to seal completely.
Pop them in the oven at 220oC for about 30 mins or until the chicken is cooked through.
If you want them to go a little crispy undo the foil a bit about 20 mins into cooking.
Serve them with some mashed potato and greens.
Enjoy! And good luck with whichever one you choose! :)EASY LEMON CHICKEN RECIPE?HELP!!!!!!!!!?
Glad you liked it :) Report Abuse
Lemon Chicken
4 boneless skinless chicken breast halves
4 teaspoons lemon juice
4 cloves garlic, pressed
1 tablespoon brown sugar
2 teaspoons low sodium soy sauce
2 tablespoons vegetable oil
Parchment paper
Place chicken between two sheets of parchment paper and whack away at them to flatten them to about 1/2 inch thick. Combine lemon juice, garlic, sugar and soy sauce. Place chicken in a bowl and pour marinade over chicken; flip to coat both sides. Cook chicken in oil, in a large skillet, over medium-high heat for about 5 minutes per side.
Dipping Sauce
2 tablespoons low sodium soy sauce
2 tablespoons lime juice
1 1/2 teaspoons rice vinegar
2 tablespoons brown sugar
1 clove garlic, pressed
1 teaspoon chili
garlic paste
Combine soy sauce, lime juice, vinegar, sugar, garlic and chili garlic paste in a small bowl. Per serving: 232 Calories; 8g Fat; 28g Protein; 10g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. LC SERVING SUGGESTIONS: Serve with dipping sauce on side. Add stir-fried caul-rice (process cauliflower in a food processor till it resembles grains of rice. Place rice in a skillet or wok and saut茅 or stir-fry until tender) and steamed broccoli.
This is a delicious chicken dish that is easy to make. Serve over rice and enjoy.
Ingredients
* 4 boneless, skinless chicken breast halves
* 2 Tablespoons of butter
* 3 Tablespoons of flour
* 2 Tablespoons of olive oil
* 1 3/4 cup of chicken broth
* 1/4 cup of fresh squeezed lemon juice
* salt and pepper to taste
* cooked Basmati rice
* meat mallet
* saute pan
* plate
# Pound chicken to 1/2 inch thickness.
# Dredge chicken lightly in flour, reserve excess flour.
# Melt butter and add oil to large saute pan. Heat over medium heat until hot and sizzling.
# Add chicken breast and cook 4-5 minutes, turn over once, cook until juices run clear.
# Remove chicken to plate.
# Stir reserved flour into saute pan. Whisk in chicken broth and lemon juice.
# Heat to boiling. Boil 1 minute until flour and liquid mixture thickens a little.
# Return chicken breast to the pan and heat throughly.
# Season to taste with salt and pepper.
I was looking for a number of people you're cooking for. Since I found none, here is the version for 4-6 people. I have a feeling you will be pleased and your guests will be, too.
Here it is:
Prep time:55min-1hr
You need:
2 lbs. chicken breast, boned
1/4 cup lemon juice
[*optional 1/2 clove garlic (rice)]
1/2 cup olive oil, split into two portions, plus some for greasing the pot
2 cups medium or long grain rice (long cooks faster)
white pepper or black (white works best)
optional: 1 tbsp Karo light corn syrup (not dark or brown)
1 tsp. salt(marinade)+1/2 tsp salt(rice)
1/2 tsp. parsley
Chicken:
Thaw the breasts (if frozen) until tender. Prepare a large saucepan, lightly greased with oil.
Critical point:
{{Rice:
Right after, in a medium to large pot, completely grease the inside of the pan with any flavor cooking oil (for best taste, use olive oil-this greasing helps keep the rice from sticking to the pot [If using garlic for rice, mince or dice and set aside]).
Then put the rice in 4 cups soft water to soak. Using your hand, tousle the rice (like you do when you mess your hair). This helps completely soak the water. On top of that add a 1/4 cup of oil and gently stir 1 minute without touching the bottom of the pan [prep time:3 minutes]. Soak for 10 minutes (Soaking helps cut the cooking time).
Next cook covered, over medium heat (stove setting 3-4[varies with stove brand], about 35 minutes. The first 25 min on Medium heat; simmer on low heat for the last 10 minutes or more] While rice cooks, go RIGHT to the Marinade.}}
Marinade:
While breasts are thawing, in a medium-sized bowl, add 1/4 cup of oil. Add in the pepper and stir 1 minute. Then add the lemon juice and stir 1 minute. (Option:use the corn syrup now as it helps spread ingredients evenly- the pepper helps pull the oil and juice together). Add the salt and stir [prep time:2-3 min].
After thawing, with plastic gloves (your choice) gently put the chicken in your marinade and with your hands work the chicken into the marinade [yes, 'massage' it] about 5 minutes. The marinade chemically 'tenderizes', or softens the chicken, and you're physically tenderizing it. NOW pre-heat the saucepan for the chicken to medium heat (did you remember to lightly grease your saucepan?). Then let marinade soak for 10 more minutes.
First gently pour the marinade into the saucepan. Then hand-place your chicken evenly. Space it evenly and cook over medium low heat(setting 2-3),covered, about 12-15 minutes on one side. Then turn over with (metal) spatula and cook for an extra 13 minutes. Chicken is ready when golden brown and firm. Remove from heat and cover.
Once rice is cooked (when it tastes 'al dente' or firm to your bite), remove quickly from heat. Add enough oil [with the garlic(opt)] to taste. Add the parsley and gently stir in for 1 minute, (and lightly fork over the bottom-you will do this easily if cooked just right).
Serve chicken over rice, %26amp; with white wine as you wish. Bon appetit!
You did it! You're home free! This covers all you need to make a Lemon Chicken dinner (if you feel I left something out, tell me and I will help you). Let me know how it worked for you.
I always put a he nekkid chicken in a glass baking dish, rub margarine or butter on the skin, salt and pepper it. Then I take a fresh lemon, cut it in half and one half goes inside the chicken, the other gets squeezed over the skin. I add some fresh basil and chives and a few pearl onions to the inside of the bird and bake until it is done. It's yum!
http://allrecipes.com/Recipe/Simple-Lemon-Herb-Chicken/Detail.aspx
http://rezipes.com/recipes/an-easy-lemon-chicken-recipe/
Go to the store and buy Lemon Chicken Supper Bakes, it's awesome and takes only 30 minutes!!!
I thank you in advance.EASY LEMON CHICKEN RECIPE?HELP!!!!!!!!!?
This is pretty easy:
In a cup, mix together the rind and juice of one lemon, a tablespoon of olive oil, and a teaspoon of dried rosemary.
Take your chicken breasts and lightly score the tops of them with a knife. Place each of them into a piece of foil, and drizzle the mixture on the tops, being sure to get the mixture into the slits. Scrunch the foil over them but be sure not to seal completely.
Pop them in the oven at 220oC for about 30 mins or until the chicken is cooked through.
If you want them to go a little crispy undo the foil a bit about 20 mins into cooking.
Serve them with some mashed potato and greens.
Enjoy! And good luck with whichever one you choose! :)EASY LEMON CHICKEN RECIPE?HELP!!!!!!!!!?
Glad you liked it :) Report Abuse
Lemon Chicken
4 boneless skinless chicken breast halves
4 teaspoons lemon juice
4 cloves garlic, pressed
1 tablespoon brown sugar
2 teaspoons low sodium soy sauce
2 tablespoons vegetable oil
Parchment paper
Place chicken between two sheets of parchment paper and whack away at them to flatten them to about 1/2 inch thick. Combine lemon juice, garlic, sugar and soy sauce. Place chicken in a bowl and pour marinade over chicken; flip to coat both sides. Cook chicken in oil, in a large skillet, over medium-high heat for about 5 minutes per side.
Dipping Sauce
2 tablespoons low sodium soy sauce
2 tablespoons lime juice
1 1/2 teaspoons rice vinegar
2 tablespoons brown sugar
1 clove garlic, pressed
1 teaspoon chili
garlic paste
Combine soy sauce, lime juice, vinegar, sugar, garlic and chili garlic paste in a small bowl. Per serving: 232 Calories; 8g Fat; 28g Protein; 10g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. LC SERVING SUGGESTIONS: Serve with dipping sauce on side. Add stir-fried caul-rice (process cauliflower in a food processor till it resembles grains of rice. Place rice in a skillet or wok and saut茅 or stir-fry until tender) and steamed broccoli.
This is a delicious chicken dish that is easy to make. Serve over rice and enjoy.
Ingredients
* 4 boneless, skinless chicken breast halves
* 2 Tablespoons of butter
* 3 Tablespoons of flour
* 2 Tablespoons of olive oil
* 1 3/4 cup of chicken broth
* 1/4 cup of fresh squeezed lemon juice
* salt and pepper to taste
* cooked Basmati rice
* meat mallet
* saute pan
* plate
# Pound chicken to 1/2 inch thickness.
# Dredge chicken lightly in flour, reserve excess flour.
# Melt butter and add oil to large saute pan. Heat over medium heat until hot and sizzling.
# Add chicken breast and cook 4-5 minutes, turn over once, cook until juices run clear.
# Remove chicken to plate.
# Stir reserved flour into saute pan. Whisk in chicken broth and lemon juice.
# Heat to boiling. Boil 1 minute until flour and liquid mixture thickens a little.
# Return chicken breast to the pan and heat throughly.
# Season to taste with salt and pepper.
I was looking for a number of people you're cooking for. Since I found none, here is the version for 4-6 people. I have a feeling you will be pleased and your guests will be, too.
Here it is:
Prep time:55min-1hr
You need:
2 lbs. chicken breast, boned
1/4 cup lemon juice
[*optional 1/2 clove garlic (rice)]
1/2 cup olive oil, split into two portions, plus some for greasing the pot
2 cups medium or long grain rice (long cooks faster)
white pepper or black (white works best)
optional: 1 tbsp Karo light corn syrup (not dark or brown)
1 tsp. salt(marinade)+1/2 tsp salt(rice)
1/2 tsp. parsley
Chicken:
Thaw the breasts (if frozen) until tender. Prepare a large saucepan, lightly greased with oil.
Critical point:
{{Rice:
Right after, in a medium to large pot, completely grease the inside of the pan with any flavor cooking oil (for best taste, use olive oil-this greasing helps keep the rice from sticking to the pot [If using garlic for rice, mince or dice and set aside]).
Then put the rice in 4 cups soft water to soak. Using your hand, tousle the rice (like you do when you mess your hair). This helps completely soak the water. On top of that add a 1/4 cup of oil and gently stir 1 minute without touching the bottom of the pan [prep time:3 minutes]. Soak for 10 minutes (Soaking helps cut the cooking time).
Next cook covered, over medium heat (stove setting 3-4[varies with stove brand], about 35 minutes. The first 25 min on Medium heat; simmer on low heat for the last 10 minutes or more] While rice cooks, go RIGHT to the Marinade.}}
Marinade:
While breasts are thawing, in a medium-sized bowl, add 1/4 cup of oil. Add in the pepper and stir 1 minute. Then add the lemon juice and stir 1 minute. (Option:use the corn syrup now as it helps spread ingredients evenly- the pepper helps pull the oil and juice together). Add the salt and stir [prep time:2-3 min].
After thawing, with plastic gloves (your choice) gently put the chicken in your marinade and with your hands work the chicken into the marinade [yes, 'massage' it] about 5 minutes. The marinade chemically 'tenderizes', or softens the chicken, and you're physically tenderizing it. NOW pre-heat the saucepan for the chicken to medium heat (did you remember to lightly grease your saucepan?). Then let marinade soak for 10 more minutes.
First gently pour the marinade into the saucepan. Then hand-place your chicken evenly. Space it evenly and cook over medium low heat(setting 2-3),covered, about 12-15 minutes on one side. Then turn over with (metal) spatula and cook for an extra 13 minutes. Chicken is ready when golden brown and firm. Remove from heat and cover.
Once rice is cooked (when it tastes 'al dente' or firm to your bite), remove quickly from heat. Add enough oil [with the garlic(opt)] to taste. Add the parsley and gently stir in for 1 minute, (and lightly fork over the bottom-you will do this easily if cooked just right).
Serve chicken over rice, %26amp; with white wine as you wish. Bon appetit!
You did it! You're home free! This covers all you need to make a Lemon Chicken dinner (if you feel I left something out, tell me and I will help you). Let me know how it worked for you.
I always put a he nekkid chicken in a glass baking dish, rub margarine or butter on the skin, salt and pepper it. Then I take a fresh lemon, cut it in half and one half goes inside the chicken, the other gets squeezed over the skin. I add some fresh basil and chives and a few pearl onions to the inside of the bird and bake until it is done. It's yum!
http://allrecipes.com/Recipe/Simple-Lemon-Herb-Chicken/Detail.aspx
http://rezipes.com/recipes/an-easy-lemon-chicken-recipe/
Go to the store and buy Lemon Chicken Supper Bakes, it's awesome and takes only 30 minutes!!!
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