n a bowl. Many Vietnamese Chicken recipes usually require a short
Mix cornstarch, eggs and salt with enough sweet milk to make a hard paste.
Dip chicken in mixture; fry in hot oil until brown. Place in large baking pan.
Cover with Sauce for Chinese Chicken. Bake at 350\u00b0 for approximately 20 minutes.
Turn chicken over and cook until sauce is thick.
ake the salad: Cut up chicken into small bite size pieces
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
esired.
Prepare (chop) your chicken and vegetables as you wait
ll the ingredients, except the chicken, in a dish or bowl
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
arge bowl, coat the diced chicken evenly and powder it with
Place the chicken pieces in a plastic baggie
Pat chicken pieces dry with paper towels.
ith the salt. Rub the chicken with the peppercorn mixture, inside
ogether in a bag. Add chicken parts in a bag and
zip-lock bag. Add chicken. Marinade overnight.
Pre-heat
Rinse chicken and pat dry. Slice crosswise
If a recipe calls for ground cardamom, it is best to start with
Preheat oven to 350\u00b0F. Lightly grease a muffin pan. In a small bowl, combine shredded chicken, hoisin sauce, rice wine or sherry, garlic and five-spice powder.
Sift flour into a large bowl. Whisk milk, melted butter and eggs together then add to flour, stirring until just combined. Fill muffin recesses 1/3-full. Top with chicken mixture. Distribute remaining mixture over top and bake for 20-25 mins, until golden brown. Let cool in pan for 5 mins then transfer to a wire rack to cool.
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.
Mix dressing ingredients in a small jar and store in refrigerator until ready to serve.
Layer cabbage, celery, green onions and chicken; set aside.
Add toasted sesame seeds and toasted almonds and top ramen noodles just before adding dressing.
Toss and serve immediately for best flavor and \"crunch\" (although leftovers are a welcome lunch in my opinion).