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 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
Rinse chicken and pat dry. Slice crosswise
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.
oom temperature while making the chicken balls or you may cool
Saute chicken and onion in oil until chicken is lightly browned, about 5 minutes.
Add broth, vegetables and soy sauce. Bring to a full boil.
Stir in rice.
Cover; remove from heat and let stand for 5 minutes.
Fluff with a fork before serving. Recipe may be doubled or halved.
Note: This recipe calls for boneless thigh meat,
To Poach the Chicken: Put the breasts in a
Saute chicken in oil until browned and cooked thoroughly.
Set aside; discard oil.
Toast sesame seed and almonds in pan in oven for approximately 10 minutes at 300\u00b0.
Set aside.
Toss together lettuce, onions and chicken.
Sprinkle almonds and sesame seed on top.
Just before serving, add noodles and pour dressing over the top.
Mix together chicken (stewed and removed from bone), chicken soup (undiluted), Chinese vegetables (drained), mayonnaise, water chestnuts (drained) and 1/2 Chinese noodles.
Mix well.
Place in a baking dish.
Garnish with remaining noodles.
Bake 1 hour in a 350\u00b0 oven.
Place chicken wings in bottom of crock pot. Salt and pepper to taste.
In a small bowl mix other ingredients (except cornstarch and water) and pour over chicken wings.
Start 1st hour on high and cook remaining 3-4 hours on low (or) entire time on low for 6-8 hours.
To thicken sauce, mix cornstarch with cold water and mix in during last 15 minutes.
Note: Recipe can easily be doubled or tripled.
Cook the rice.
Cook chicken breasts and cube.
Mix all together and refrigerate overnight.
You may want to add 1/2 cup milk before baking if it seems too dry.
Before baking, cover with Chinese noodles.
Bake in a 13 x 9-inch pan at 350\u00b0 for 30 minutes.