n a bowl. Many Vietnamese Chicken recipes usually require a short
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
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
rom 2 1/2 lb. chicken. Fan out and lay over
ogether in a bag. Add chicken parts in a bag and
put chicken in bowl and put lime jice and salt and leave for 1 hour.
in pan2-4 tablespoon water add in chicken and cover and cook it for 20 mins on lower heat.
now mix flour,salt pepper paprika ,mustard powder and bread crumbs.
whisk egg whites with 1 tablespoon water.
now steam chicken dip in whites and then flour mix.
and fry until chicken trun golden.then serve it.
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.
Preheat oven to 350\u00b0.
Wash and place chicken livers in 9-inch baking dish.
Slice butter.
Place over livers.
Sprinkle with salt and black pepper.
Add 1/2 cup water.
Place in oven and cook for 40 to 45 minutes, turning and basting periodically.
Do not allow livers to cook dry.
Add water as necessary for a tasty sauce.
Boil or fry chicken until done.
PREHEAT 375\
br>Add 4 cups of chicken stock, bay leaf, parsley, sage
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.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
ll the ingredients, except the chicken, in a dish or bowl
Cut chicken breast into 1/2-inch
preheat your oven to 350.
in a large bowl mix the breadcrumbs, parmesan, parsley, salt, pepper and garlic powder.
dip the chicken breasts in the melted butter.
dip the chicken in the breaded mix.
brush lemon juice onto the tops of the chicken (you may not use all of the lemon juice).
Place chicken on a baking sheet and bake at 350 for one hour.
Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.
Place chicken in medium saucepan; add enough cold water to cover. Bring to a boil. Reduce heat to low; simmer 10 mins. Remove from heat. Let stand 30 mins; drain.
Cut chicken into 3/4-inch pieces. Combine in medium bowl with mayonnaise and parsley. Season to taste.
Spread bread with butter. Sandwich chicken mixture between bread slices. Cut sandwiches into triangles.