ll remaining ingredients (except the chicken & water) and stir well to
Prepare chicken for roasting.
Rub inside and outside with salt and pepper.
Rub outside with melted butter.
Place in steamer. Steam until tender.
If desired, steamed chicken may be brushed with melted butter and browned in oven.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Combine ground chicken, onions, water chestnuts, ginger, garlic,
Chop chicken into 1 1/2 to 2 inch pieces.
In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
Stir mushrooms and larp chong into chicken.
Put mixture into a 9 inch glass pie plate.
Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
Serve with steamed white rice.
Sprinkle salt on chicken then spread it with your
n high heat.
Arrange chicken, in a single layer, in
drain well.
Place a chicken breast on each chard leaf
50\u00b0F.
Rinse the chicken breasts, and either cut or
epper and rub over the chicken. Leave to marinate for 20
o cool.
Add ground chicken, water chestnuts, hoisin sauce and
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Use skillet with lid.
Wash split chicken breasts thoroughly. Pour olive oil in skillet and make sure bottom is covered with oil by moving oil around skillet.
Let oil get hot, then place chicken breasts in skillet and brown on all sides.
Season with garlic salt and pepper to taste.
Cover skillet and let slow cook on low temperature until chicken is done.
Then prepare soup while chicken is cooking, adding only 1 can water for sauce.
Pour over prepared chicken.
arge bowl, put the egg, chicken (fish or veges, if using
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Spray pan with Pam.
Place bacon on bottom of pan, then lay chicken pieces.
Next, place vegetables around chicken; add tomatoes.
Season and place cubes around and add warm water. Cover with foil.
Cook at 350\u00b0 for 1 1/2 hours.
Open up the chicken breast by cutting a pocket
Wash chicken wings well and dry with
Steam or poach chicken until tender (I like to poach it in chicken stock); dry and keep cool until time to fry (it is convenient to do thes the day before if a large quantity is needed).
Just before frying, make a batter of the remaining ingredients.
Preheat fat or oil to 380\u00b0F.
Dip each piece of steamed chicken in batter and fry until a beautiful golden brown.
Sprinkle salt over chicken breasts and spread evenly over chicken using your hands