Put cleaned halves of chicken gizzard in bowl ful of soy
/4 cup flour.
SPICY CHICKEN STUFFING & RED PEPPER SAUCE:
ombined.
Stir in the chicken strips.
Select a round
Follow directions on Shake 'n Bake box.
Double chicken pieces for wings.
Bake in oven until done.
Slice chicken breasts in half (like a
To prepare chicken, in a cup combine cumin,
minutes. Add your cubed chicken and cubed red potatoes; simmer
ver medium heat. Saute hicken gizzard in the oil for 4
Cook gizzard in pressure cooker at 15
Pound chicken breasts flat and place in
Make Chicken Stock from the chicken backs and wings. Firm
o 360^F.
Rinse chicken legs, dry, and remove skin
side.
CHICKEN PIECES Preparation- Cut chicken breast into
Dice chicken, sausage, gizzard, onions and potatoes.
Boil for 1 hour with all other ingredients except rice.
Add rice after boiling.
Serves 3 to 5.
uart saucepan with lid, add chicken base or bouillon granules or
Fry onion in oil or butter till light yellow.
Reduce heat and rapidly stir in paprika.
Add meat, cut into desirable pieces, salt and brown.
Add garlic, crushed or chopped.
Add only enough water to braise, not boil.
Cover and simmer until tender. Add water if evaporates and stir occasionally.
When meat softens, add green pepper, tomato and a bit more water or stock.
While simmering a few more minutes, blend flour and sour cream together.
Add to stew, stirring, till thickened.
I have omitted the thickening step for ...
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
Prepare Spicy Seasoning Mix. Store in airtight
Preheat oven to 400 degrees.
Spray a light coating of olive oil over bottom of 9x13 baking pan.
Skin chicken leg quarters and cut into legs and thighs.
Place chicken pieces in 9 x 13 baking pan.
In a medium bowl, mix together remaining ingredients.
Pour mixture over chicken.
Bake uncovered 30 minutes, or until chicken is cooked through.
Diced chicken breast lightly coated with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste.