Mix chicken, buttermilik and 3 packets of NOH Chinese Roast Chicken seasoning.
Mix well and allow to marinate overnight if possible.
When ready to cook, heat oil.
Scramble 4 eggs in a bow and add 1/2 cup of milk. Set aside.
Sift flour with 4 tablespoons of NOH Chinese roast chicken seasoning.
Dredge chicken pieces in flour, then egg, then flour again.
Allow dredged pieces to sit for 15 minutes before frying.
Fry chicken pieces for about 15-20 or until juices run clear.
br>Duck: Rinse and pat duck dry inside
ver skin and cavity of duck. Place ginger, garlic and spring
o 400\u00b0F.
Pierce duck skin at 2 inch intervals
0 minutes.
Place the roast duck onto a cutting broad and
Cook the duck skin and fat in a
Remove the meat from the roast duck and shred into thin pieces.
Combine the dressing ingredients in a small bowl and stir until the sugar is dissolved.
Toss salad ingredients with the dressing until well blended. Serve immediately.
220 degrees C).
Wash duck and pat dry. Score breast
Stir in white wine. Place duck in a large bowl and
avity and neck, then rinse duck inside and out. Prick skin
This recipe yields a succulent roast duck, every morsel of which is
Heat up a wok adds oil and eggs and stir fry for a minute. Blend in the rice and salt and combine the mixture. When the rice mixture is toasted add in the plum sauce and juice from the duck and duck meat. Blend together. Place the fried rice into a warm serving dish and top with green onion and pine nuts.
rom cavity of duck. Using fork, pierce duck skin in several
00b0F.
Remove (thawed) duck from bag and rinse under
ll the meat from the duck carcass reserving the bones. I
slow boil.
Add duck meat and stir well. Add
Roast a 2 pound fresh pork butt at 325\u00b0 for 1 hour.
Baste with a mixture of 2 tablespoons each of honey, soy sauce, sherry, and the garlic and red food coloring.
y rough patches off the duck's skin. Remove the innards
>Discard neck from duck. Wash duck; pat dry with paper
br>Combine cooled marinade with duck breasts in a large bowl