n a bowl. Many Vietnamese Chicken recipes usually require a short
For the brined chicken:
Place the sugar, vinegar
issolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
alable plastic bag. Add Chicken and seal. Place bag
Combine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large pot or bowl. Stir to dissolve the sugar and salt.
Combine the mixture with the beer in a plastic container. Place the chicken in the brine and, if necessary, weigh down with a heavy dinner plate to completely submerge. Cover with plastic wrap and refrigerate for 24 hours.
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
ll marinade ingredients together, except chicken, to a food processor and
ogether in a bag. Add chicken parts in a bag and
If a recipe calls for ground cardamom, it is best to start with
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Boil or fry chicken until done.
PREHEAT 375\
/2 lemon.
Add chicken breasts to brine and tie
br>Add 4 cups of chicken stock, bay leaf, parsley, sage
hould be cold before adding chicken.).
Place tea mixture and
then drain.
Place the chicken breasts in a large zip
Single layer chicken in baking dish and pour liquid over the top. Bake at 350\u00b0 for 1 hour. Turn once and baste often. For a large amount of chicken, double the recipe. The liquid should cover the chicken. There is no need to marinate. Serve over rice with lots of juice.
p to 2 weeks.
Chicken: In a medium bowl, combine
ixing bowl, toss together the chicken, celery, scallions and herbs. Set