>chicken, coconut milk, ginger, lemongrass, fish sauce, chili pepper, star anise and
To make the dipping sauce, heat oil in a small frying pan over medium heat. Saute garlic and onions for 30 seconds. Remove from heat and mix with sesame oil and soy sauce. Set aside.
For the pancakes, combine eggs, ground chicken, mushrooms and noodles. Working in batches, heat 1 tbsp peanut oil in a nonstick frying pan over medium heat. Add 3-4 greased egg rings in pan. Fill with chicken mixture and cook for 2-3 mins per side, until set. Repeat with remaining mixture.
Serve with dipping sauce.
Heat oil in a large skillet.
Add chicken and cook 7 minutes until lightly browned.
Add 1 3/4 cups water and the rice mix. Stir to mix.
Bring to a boil over high heat.
Reduce heat, cover and simmer 20 to 25 minutes, turning chicken and stirring rice occasionally, until rice is almost tender.
Add vegetables. Increase heat and cook, uncovered, about 7 minutes, stirring occasionally, until vegetables are tender and chicken is cooked through.
Stir in cheese.
Serves 4.
bay leaf, and 1/2 cup water. Place the chicken on top
ver med-high heat, brown chicken and transfer to a bowl.
Drain.
Meanwhile, heat oil and 1 1/2 tbsp butter
Cook the rice in boiling salted water according to the package instructions.
Heat the butter and oil in a frying pan and saute the leeks for 2 mins. Add the wine and 1/2 cup water. Season, cover and simmer for 5 mins. Add the chicken, mushrooms, cream and 3/4 of the parsley, cover and simmer for 10 mins. Add the lemon zest and juice and season with salt, black pepper and a pinch of sugar.
Drain the rice and spoon into serving bowls. Top with the creamy chicken then garnish with the lemon wedges and remaining parsley.
ver high heat. Add oil and swirl to coat surface. Stir
Remove boiled chicken from bones; cool.
Put back in stock. Bring to boil.
Cook together until noodles are done.
Beat eggs until fluffy, combine with milk and cheese to hot chicken and noodle mixture.
Season with salt and pepper to taste.
Saute bread cubes in margarine.
Add to casserole leaving some bread cubes for top.
Pour into casserole dish sprayed with Pam.
Bake until brown or firm, about 1/2 hour at 350\u00b0.
stry sheets and cut into
Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil
Place crumbled bouillon cubes, potatoes, chicken and 4 cups water in a medium saucepan on high heat. Bring to a boil. Reduce heat to medium-low; simmer for 10 mins or until potato is tender and chicken is cooked through. Remove most of the chicken to a bowl.
Stir creamed corn into the saucepan. Remove from heat. Blend soup with an immersion blender until smooth. Return pan to medium heat. Return chicken to pan; cook and stir until heated through. Stir in spinach and onion.
o package directions. Drain well and return to pan.
Meanwhile
Heat butter in a large saucepan over medium heat. Cook onion, leek and bacon for 5-7 mins, or until vegetables soften. Add flour and cook for 1 min, or until combined. Add potatoes, stock and 1/2 the milk. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until potato is tender. Stir in corn, chicken and remaining milk. Cook for 5 mins, or until heated through. Serve sprinkled with chives.
Cook noodles without seasoning and drain.
Combine soup, chicken and seasoning and heat over medium heat for 5 minutes.
Top over noodles and serve.
To make the herb and noodle salad, soak noodles in boiling
Prepare pasta according to package instructions, adding broccoli and peas for the final two minutes of cooking. Drain, reserving 1/2 cup of cooking liquid.
Return pasta, broccoli, peas and reserved water to saucepan. Add the chicken and cream. Bring to a simmer over medium heat, toss to combine and season to taste. Serve topped with blue cheese crumbles.
Prepare Ramen noodles according to package directions.
Add seasoning packets.
Drain off most of liquid. Stir in mushroom soup and milk.
Add chicken and broccoli.
Heat through. Yields 4 servings.
onion, thyme, and garlic; season with salt and pepper; cook, stirring
Place the miso paste and warm water in a small bowl and stir to combine.
Place the water, chilli, ginger and green onions in a large saucepan over high heat and bring to the boil.
Add the chicken, snow peas and noodles and cook for 3-4 minutes until the chicken and noodles are cooked through.
Stir the miso mixture into the noodle mixture.
To serve, spoon into bowls and top with extra green onions.