lemon chicken
Lemon Chicken (China)
Chicken
4 whole chicken breasts
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
4 egg yolks, slightly beaten
3 cups vegetable oil
4 scallions, sliced
Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. Pound chicken breasts lightly with rolling pin or mallet. Combine cornstarch, salt and pepper in small bowl. Gradually blend in water and egg yolks.
Pour oil into wok. Heat over high heat until oil reaches 375 degrees F. Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. Fry breasts, two or three at a time, in hot oil until golden, about 5 minutes. Drain breasts on absorbent paper. Keep warm while cooking remaining chicken.
Cut each breast into three or four pieces and arrange on serving plate. Sprinkle with onions.
Lemon Sauce
1 1/2 cups water
1/2 cup lemon juice
3 1/2 tablespoons packed light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons instant chicken bouillon granules
1 teaspoon grated pared fresh ginger root
Combine all ingredients in saucepan. Stir until blended. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken.
Make 4 to 6 servings.
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russian chicken pie
Russian Chicken Pie (Kurnik)
Pastry
2 cups water
1 cup uncooked regular rice
2 teaspoons instant chicken bouillon
2 large onions, thinly sliced
8 ounces mushrooms, sliced
2 tablespoons butter or margarine
1 cup half-and-half
2 teaspoons cornstarch
1 cup chicken broth
3 cups diced cooked chicken
2 tablespoons minced parsley
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
4 hardboiled eggs, peeled and
finely chopped
1 tablespoon minced dill weed
1 egg yolk
1 tablespoon water
Prepare Pastry; wrap in plastic wrap. Heat water, rice and bouillon to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
Cook and stir onions and mushrooms in butter in skillet over medium heat until onions are light brown. Mix half and half and cornstarch; stir into onion mixture. Stir in chicken broth. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in chicken, parsley, lemon juice, salt, nutmeg and pepper. Mix chopped eggs and dill weed.
Spread one-third of the rice mixture in bottom of ungreased 12 x 7-inch baking dish. Layer with half of the chicken mixture and half of the egg mixture. Repeat the layers; top with remaining rice mixture.
Preheat oven to 400 degrees F.
Unwrap Pastry; place on well-floured cloth-covered board. Roll into a 13 x 8-inch rectangle with floured stockinet-covered rolling pin. Cut a 1-inch circle in center of pastry. Place Pastry over top of dish; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 30 minutes. Yields 8 servings.
Pastry
1/4 cup firm butter or margarine
1/4 cup shortening
1 1/3 cups all-purpose flour
1/4 teaspoon salt
3 to 4 tablespoons cold water
Cut butter and shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into ball; shape into flattened rectangle.
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wing dings
Wing Dings
These are a Texas specialty!
1 cup beer
1/4 cup unsulphured dark molasses
1/4 cup creamy peanut butter
1/4 cup Worcestershire sauce
1 1/2 tablespoons chili powder
Juice of 1 medium lime
1/2 teaspoon dry mustard
1/4 teaspoon aniseed, toasted and ground
1/4 teaspoon salt
1 1/2 dozen chicken wings
Preheat oven to 350 degrees F.
Grease a large baking pan or dish. Combine everything except the wings in a large, heavy pan. Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce.
While the sauce simmers, prepare the chicken wings. With a butcher knife, remove the wing tips, then cut each wing in half at the joint. Add the wings to the sauce, and stir to coat them. Ladle the wings and the sauce into the baking dish. Bake for 25 minutes, then stir the wings in the sauce.
Turn the heat up to 425 degrees F and bake an additional 10 minutes, or until the sauce glazes the sings. Serve the wings hot with a ranch dressing, if desired.
A pound of pluck is worth a ton of luck. — James A. Garfield
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flautas
Flautas
1 whole frying chicken
2 cloves garlic
Salt, to taste
Pepper, to taste
1 dozen corn tortillas
1/4 cup vegetable oil
2 scallions, chopped
Guacamole
Cover chicken with water and add one whole garlic clove. Boil until tender. Bone the chicken.
In a frying pan, heat the oil. Quickly dip corn tortillas in hot oil and set aside. Remove all but 2 tablespoons oil from frying pan. Saut? boned chicken with cut-up onions and 1 minced garlic clove. Salt and pepper to taste.
Place 2 to 3 tablespoons chicken mixture on each tortilla and roll up. Secure with a wooden pick. Fry until crisp.
Top with Guacamole and serve.
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african groundnut stew
African Groundnut Stew
1 whole fryer chicken, cut into pieces and
dusted with flour (remove skin, if desired)
Oil for frying
1 (14 ounce) can stewed tomatoes, drained
1 teaspoon salt
1 sweet potato, peeled and cubed
1 large onion, chopped
1/4 cup seeded and diced chiles, mild
or hot, to taste (remove skin, if desired)
2 cups chicken stock
1/2 cup chopped peanuts
3 hardboiled eggs
In a large skillet, fry chicken in oil until golden brown. Place chicken with tomatoes, salt, sweet potato, onion and chiles in a casserole. Pour the chicken stock over the mixture and sprinkle with peanuts. Cover and place in a 355 degree F oven for 1 hour.
To serve, peel and cut eggs in half and arrange on top of chicken.
The purpose of life is the expansion of happiness. — Maharishi Mahesh Yogi
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chinese lemon chicken
Chinese Lemon Chicken
Posted by liz at recipegoldmine.com May 26, 2001
Source: Cookin Dad - 01-04-2001 08:03 am
Please excuse the delay in posting this recipe. I figure that by now everyone should be back from Christmas vacation. At any rate, most of you know that my Chinese father-in-law is an excellent chef who taught me how to make a few dishes when he visited us a few months ago. My father-in-law actually cooked a few dishes with me in the kitchen, but for most of the dishes, including this one, he simply gave me some ingredients to use and I figured out the ratios. This dish, although seemingly very simple, proved most elusive! It took four tries before I finally came up with something good. The dish has a strong lemon flavor and is slightly sweet and tangy. Hope you enjoy it
P.S. Am now working on a Szechuan Chicken dish.
4 to 6 whole breast halves (skin included)
1 cup water
1/2 cup LOW SODIUM chicken broth
1/4 freshly squeezed lemon juice
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons ginger, finely grated (the finer the better)
1/2 teaspoon salt**
** I decided to use a little salt instead of soy sauce I originally had in recipe. The third time I made recipe, sauce was slightly darker than I wanted it to be.
Ingredients used to fry chicken
Cornstarch
Oil
Eggs
Mix sauce ingredients (everything except cornstarch, oil and eggs) at least several hours before making this dish to allow flavors to mix. I didn do this the first time I made this dish and it just doesn taste the same! Rub some salt (to taste - between 1/4 and 1/2 teaspoon.per breast) on the breasts so that the thicker meat on breasts will have a good flavor. If you don do this, you will have a tasty sauce and the meat on the surface of chicken will taste good, but inner part will be very bland. Last time I made this I also used a bit of garlic powder (can mix in with salt about 1/4 to 1/2 teaspoon total). Chicken should be salted with garlic and salt mixture AT LEAST 12 hours, preferably 24 hours in advance to allow maximum penetration of flavors.
Place a good amount of shortening or a combination of shortening and liquid vegetable oil in wok or deep fryer. Wait until you have breaded your chicken before heating shortening. Next, beat two eggs with about 1 1/2 cups water. After that, add about 2 tablespoon vegetable. oil to mixture and beat lightly. You are now ready to bread chicken breasts with cornstarch. Dip each breast in cornstarch making sure it is thoroughly covered. Lightly shake off excess cornstarch and dip in egg mixture. Allow breasts to drip excess liquid before re-dipping in cornstarch mixture. This time, you want a good coating, similar to that of crispy beef–solid coating , but not too thick. Set aside breaded breasts and heat oil. Oil should be heated to 360 degrees. You do not have to be exact, but oil should be GOOD AND HOT, but not so hot that the batter on chicken will have a burned off-flavor from excess temp. during frying cycle. Depending on the size of your fryer or wok, I would probably fry 2–definitely no more than 3 breasts at a time. To fry more than that would risk excess oil penetration because of a slowed oil temp. recovery. Fry breasts for about 12 minutes, or slightly longer if you are frying very large breasts. If you discover that breasts are browning too quickly during fry cycle, you can turn flame down after breasts have fried
for about six minutes. By that time, there should be a good crispy shell to protect chicken from oil penetration. Shortly after you have started frying chicken, heat up sauce and allow to simmer for a minute or so before adding about 1 1/2 tablespoons (approximation) cornstarch mixed with water. Once sauce thickens, add about 2 tablespoon hot oil and mix well. Remove sauce from fire and set aside.
When fried chicken breasts are done, allow them to set for about 2 minutes to ensure meat closest to bone is fully cooked.
Next chop each chicken breast into about 3-4 pieces and pour some of lemon sauce (to taste) over chicken. Remaining sauce can be used to dip fried chicken pieces.
Chicken can be served over white rice.
It gets late early out there. — Lawrence Peter Berra
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mexican stuffed chicken breasts
Mexican Stuffed Chicken Breasts
Yield: 4 servings
2 chicken breasts
1 can green chiles
2 tablespoons black olives, chopped
1/2 cup Monterey jack cheese, shredded
1 large egg, beaten
1 cup crushed tortilla chips
1/4 cup vegetable oil
1/2 cup canned enchilada sauce
1 (16 ounce) can tomatoes
1/2 cup Cheddar cheese
Split, skin, bone and pound chicken breasts to flatten.
Crush the tortilla chips finely. Chop enough black olives to yield 4 to 6 teaspoons.
On each chicken breast place 1 chile, 1 teaspoon or more of chopped olives and 2 tablespoons jack cheese. Roll breasts tightly and fasten with wooden picks. Dip each roll into the beaten egg, then into crushed chips.
Heat oil in a heavy skillet; brown rolls lightly. Place rolls in a shallow baking dish.
Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls. Bake in preheated 350 degree F oven for 35 to 40 minutes.
Sprinkle with Cheddar cheese and bake 5 to 7 minutes longer until cheese is bubbling.
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spicy shredded chicken filling (relleno de pollo sazonado)
Spicy Shredded Chicken Filling (Relleno de Pollo Sazonado)
This filling is particularly delicious in flautas, tacos and enchiladas.
2 tablespoons olive oil
4 cloves garlic, minced
4 jalape?o chiles, minced (no seeds)
1 onion, chopped
6 small tomatoes, chopped
Shredded chicken from 2 breasts
2 teaspoons Mexican oregano
1/2 teaspoon salt, or to taste
1 cup chicken broth
In a Dutch oven heat olive oil over medium heat and saut? the garlic, chiles and onion until soft but not browned.
Add tomatoes, shredded chicken, oregano, salt and enough chicken broth to barely cover the ingredients. Simmer, stirring frequently, until nearly all the liquid has evaporated.
Yields about 2 1/2 cups shredded filling.
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chicken with olives
Chicken with Olives
Source: A Book of Middle Eastern Food by Claudia Roden
This excellent Middle Eastern dish is a particularly Moroccan specialty.
1 large roasting chicken (about 4 pounds)
2 1/2 tablespoons oil
2 onions, sliced
Salt and black pepper
1/4 to 1/2 teaspoon ground ginger
1 teaspoon paprika
1 onion, finely chopped
1/2 pound green or black olives
Juice of 1/2 lemon, or more
Wash the chicken and wipe it with a damp cloth.
Heat the oil in a large saucepan. Add about 3/4 cup water very gradually, stirring vigorously. Add onion slices, sprinkle with salt, pepper, ginger, and paprika, and lay the chicken on top. Cook over low heat, covered, for 1 hour, turning the chicken frequently. Add a little more salt if necessary, and the finely chopped onion, and cook for 1/2 hour longer.
Pit the olives. Put them in a pan, cover with cold water, bring to the boil, and leave for 1 minute. Drain off the water and repeat the process. This will remove excess salt. Add the olives to the pan and cook with the chicken for a few minutes only.
Just before serving, squeeze a little lemon juice over the dish. Sometimes a few pickled lemon slices are added just before serving. Serve with plain boiled rice or couscous.
Serves 6.
The vow of silence, thats the mind-blower. See, talking is what I do… i ts a real need with me, a craving, Im like a word junkie. I never shut up. I talk to myself, I talk in my sleep. The idea of voluntarily turning off that tap, I can imagine it Itd be like, I don know, all the rivers in the world just slammed to a stop. No churning, no flowing, no white water, just stillness, crushing stillness. I don think I could stand it, locked up like that in my own psyche. Id collapse into myself, Id implode — Andrew Schneider
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chicken dressing
Chicken Dressing
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1 cup diced potatoes
1/2 cup margarine
1 large loaf dried bread, cut into cubes
1 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup chicken broth
2 cups finely chopped chicken, cooked
Saut? vegetables in margarine until vegetables are tender. Add remaining ingredients to vegetable mixture and mix thoroughly, adding more broth if necessary. Bake 35-45 minutes at 350 degrees F.
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