n a bowl. Many Vietnamese Chicken recipes usually require a short time
rom a recipe in Philippine Recipes Made Easy, by Violeta A
ong with tarragon and truss chicken loosely.
(See Tip)
minutes).
Add the chicken to the frypan and brown
Chop the chicken into pieces.
Put into a pot with the crushed ginger.
Cook, uncovered, until the liquid has evaporated.
Brown chicken slightly and add to the patis and enough water to cover the chicken.
Bring to a boil, then simmer until the chicken is tender.
If you need more soup, add a can of chicken broth.
Add the vegetables of your choice.
Add the long rice for the last 10 minutes.
ll the skin from the chicken and rinse. Cut up at
Combine the juices of lemon and lime, divide in 2 equal parts.
Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.
Into a medium large saucepan, put 2 cups of water, chicken (or tofu--see note), onion, garlic, soy sauce, vinegar, cooking wine, and sugar.
Bring it to a boil.
Add the spices and simmer 5 minutes.
Add the vegetables and cook until tender.
Thicken the sauce with the cornstarch mixture.
Serve with steamed rice.
Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
Pour 2 cups water into the saucepan once chicken has browned. Add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer 5 more minutes. Mix well.
In a large pot, heat oil over medium high heat.
Add garlic and onions to pot, saute.
Place chicken in with the garlic and onions and slightly sear the chicken on all sides.
Add vinegar, soy sauce, peppercorns, and bay leaves.
Cover and allow to cook over medium heat for about half an hour.
Add brown sugar and stir well.
Replace cover and simmer for 15-20 minutes.
Serve over jasmine rice.
peppercorns, garlic, bay leaves and chicken. If you don't want
ll the ingredients, except the chicken, in a dish or bowl
This serves about 13-15 people. Saute the chicken, garlic, and onion until browned. Add the rest of the ingredients and cook on medium heat until it has a stew consistency. (Or becomes stew-like)
Note: you may want to try the vinegar and soy sauce a little at time until you get the right flavor.
Then serve hot, over rice.
Remove breast bones from chicken. Rinse and pat dry with
In a saucepan combine chicken pieces with soy sauce and
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.
Combine the ingredients.
Let chicken marinate in the sauce for a few hours or overnight.
Keep turning the chicken over. Bake in a 350\u00b0 oven for 2 hours or until tender.
ring to a boil. Add chicken, garlic powder, and onion powder
tock, add the cut up chicken, chicken broth, ginger, garlic, salt and