CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
In a pot heat oil and stir-fry chicken until half cooked; drain oil and fat.
Mix in bowl, shoyu, water, ginger and Equal.
Cook chicken and onions for 5 minutes.
Pour shoyu mixture in with chicken.
Let simmer on low for 1 hour.
(Hint:
Cook on low heat so Equal sugar substitute doesn't lose its sweetness.)
Add extra water if too salty.
Season to taste.
Mix 2 tablespoons cornstarch and 1/3 cup cold water.
Add to simmering sauce to thicken.
Serve with hot rice.
ll marinade ingredients together, except chicken, to a food processor and
Heat oil slightly in wok.
Add garlic and ginger and stir until light brown.
Add chicken pieces and fry until lightly browned.
Add sugar and cook until sugar is melted.
Add shoyu and wine.
Bring mixture to boil.
Lower heat, put cover on wok, and simmer about 30 minute Stir contents occasionally.
Heat shoyu and water.
When hot, add sugar, stirring until dissolved.
Add garlic, ginger and chicken; cook over medium heat until chicken is tender, about 45 minutes.
Stir occasionally so chicken browns evenly.
In large pot, enough to cover whole chicken, fry ginger in oil until golden brown.
In small bowl,
mix
shoyu,
sugar and anise. Add to oil; allow to boil.
Add chicken and cover. Cook 10 minutes on\tback,
then
turn
and\tcook 10 minutes on breast. Remove from pot, chop and serve.
Marinate whole chicken in all of the ingredients. Bring to a boil, then simmer with cover on pot, 25 to 30 minutes or until tender. Turn chicken over once while simmering to brown evenly. Cool, then chop into small pieces and arrange on platter.
Top with Chinese parsley and chopped green onions, if desired.
ook very slowly, covered, until chicken is tender, about 30 to
Remove skin from chicken thighs.
Mix the ingredients in a pot.
Add chicken and boil for about 1 hour.
Mix all ingredients, except chicken.
Place chicken in shallow, ovenproof pan.
Pour soy mixture over and bake at 325\u00b0 for 1 hour, turning twice.
Sauce may be thickened with cornstarch.
Serve with hot rice.
Mix all ingredients.
Pour over chicken.
Bake in aluminum foil lined pan at 325\u00b0 for one hour, turning twice.
combine everything but the chicken and stir until sugar is dissolved.
Once sugar is dissolved, add chicken and put in hot pot on stove.
Cook for one hour, stirring occasionally.
serve over rice with vegetable side (corn niblets best).
Put the soy sauce, water, garlic, onion, and sugar in a large pot.
Heat slowly so the sugar dissolves.
If it is sour then add more sugar, too salty then add more water.
If the sauce tastes good then throw in the chicken and simmer about 45 minutes.
The liquid ingredients should thicken to a very good sauce.
Serve over rice.
Bring
to
boil
all ingredients, except
chicken.
Add chicken to sauce mixture; simmer for 40 minutes.
Turn chicken over to brown evenly.
Mix together sauce ingredients.
Place chicken thighs in a baking pan.
Pour sauce over and bake at 325\u00b0 for 1 hour, turning chicken twice during baking.
Mix ingredients with chicken.
Cook 20 minutes and stir.
Cook another 15 minutes.
Combine all ingredients. Bring to a boil. Add chicken wings and simmer for 35 minutes.
Clean wings, separating at joints.
Bring all ingredients (not chicken) to boil.
Then add wings and simmer 40 minutes.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set