ass or plastic bowl. Add chicken; turn to coat both sides
FOR THE CHICKEN: heat a saute pan
Place cut chicken breast pieces into a
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.
Preheat the oven to 350\u00b0F. Line a baking pan with foil. Place chicken on pan. Drizzle with oil and season.
Bake for 20-25 mins, or until just cooked through. Cover with foil and let stand 5 mins before slicing thinly.
For the lemon dressing, whisk oil, vinegar and lemon in a small bowl. Season to taste.
Toss chicken, artichoke, parsley and shallot in a serving bowl. Drizzle with dressing. Sprinkle with almonds to serve.
For marinade, combine 1 Tbsp of
eloute sauce by following recipe 469366. However, use chicken stock instead of
Preheat oven to 425\u00b0F. Bake chicken nuggets until heated and crispy.
Meanwhile, heat an oiled wok or deep frying pan over medium-high heat. Add rice and frozen vegetables. Stir-fry for 5 mins, or until heated through. Add sweet soy sauce and stir-fry for 2 mins. Transfer to serving plates and top with chicken nuggets.
Wipe wok clean. Add lemon sauce and bring to a boil. Drizzle over chicken nuggets and rice.
Combine all ingredients (except chicken) in small saucepan and cook until thickened and clear.
Pour over raw chicken and bake at 400\u00b0 for about 1 hour, uncovered. Spray Pam on casserole dish.
To Marinate: Place chicken in a nonporous glass dish
Mix together the egg, 1T cornstarch and soy sauce.
Place in a gallon size ziplock with the chicken and allow to marinade 10 minutes or more.
Heat oil in pan -- while it is heating dip each piece in additional cornstarch and place in frypan cooking till done and golden brown.
Sauce:
Mix first 4 sauce ingredients in a sauce pan.
Add water, juice, and ketchup whisking to prevent lumps.
Cook till thick and clear and serve with chicken over rice or use as dipping sauce and \"chicken nuggets\".
Cook time is approximate.
FOR THE QUICK METHOD: Rub chicken fresh lemon juice, then with Recipe #488671. Coat with
b>chicken with egg white, salt and cornstarch in bowl; refrigerate.
for
To Marinate: In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper;add chicken, cover dish and marinate for at least 1 hour.
Dip marinated chicken in cornflour and saute in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
To Make Sauce: Bring 1/2 cup water to boil in a small saucepan.
Dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
Pour sauce over chicken and serve.
Combine dry jello, garlic salt and mustard.
Add melted margarine.
Mix well.
Place mixture in oblong baking dish. Arrange chicken in single layer, turning to coat both sides. Sprinkle with almond slices; cover.
Bake in 350\u00b0 oven for 30 minutes, basting once.
Remove cover; baste again and bake 15 more minutes or until done.
Combine dry lemon gelatin, garlic salt and mustard.
Add melted margarine; mix well.
Place gelatin mixture in oblong dish; arrange chicken in single layers, turning to coat both sides. Sprinkle with almond slices.
Cover; bake at 350\u00b0 for 30 minutes, basting once.
Remove cover; baste again and bake 15 minutes more or until done.
Makes 4 servings.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
00\u00b0C.
Slice the chicken breasts into strips.
Season
Add the cashews, yogurt, onion, lemon and garlic.
Pierce lamb
>Add the egg yolks, lemon juice, and the remaining