GRANDMA KITCHEN FREE ONLINE RECIPES OF CHICKEN

Chicken Lollipop Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:53:00 +0000

This Chicken Lollipops recipe uses chinese cheese, aka fermented red beancurd with a final touch of panko breading. This classic appetizer with a twist will be a welcomed guest to any party, I guarantee :)
Prep:10m Cook:10m Servings:3

Ingredients
5 chicken drumettes
1 tsp minced ginger
1 cube fermented red beancurd, mashed ( optional, all-purpose cajun seasoning is great too )
1 egg white
1 egg yolk
shaoxing wine ( OR other chinese cooking wine )
ground black pepper
salt and sugar to taste
cornflour
panko breadcrumbs

Directions
With a knife, pull and scrape the meat off the top to the bottom of the chicken drumette.
Marinate the chicken with minced ginger, mashed fermented red beancurd, egg white, black pepper, salt and sugar.
Set the chicken in the refrigerator and let it marinate for about 10 minutes.
Dip the chicken drumettes into the cornflour, then dip them into the egg yolk wash, and continue the same with the breadcrumbs.
( TIP : Quick chill in the freezer while the oil is heating up on the frying wok, to prevent breadcrumbs from falling off into the oil while frying )
Deep fry the chicken drumettes on medium-high heat until golden brown.

Chicken Curry Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:52:00 +0000

A spicy curry that's fun to make and delicious to eat.
Prep:30m Cook:30m Servings:4

Ingredients
1 lb Chicken breast (boneless, skinless)
1 onion
1 garlic clove
1 8 oz can of coconut milk
1 tbsp red curry paste
Salt & Pepper to Taste
1/2 tsp fish oil
1/8 - 1/4 cup brown sugar
optional: 5 Clementine oranges OR 1 diced pineapple

Directions
Cut chicken into cubes and cook over heat.
Once chicken is mostly cooked, Cut up the onion and the garlic and add.
Add salt & pepper to taste.
Cook until onion is translucent, not brown.
Add coconut milk and curry paste
Bring to simmer
Add fish oil.
Slowly add in sugar, stirring to dissolve.
Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it’s too salty, add more sugar. If it’s too salty, add more fish oil.
Simmer for about 2 or 3 minutes.
Add in your orange slices or pineapple to taste and let cook an additional minute or so.

Chicken Salad Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:51:00 +0000

This is perfect for a sunny afternoon!
Prep:20m Cook:20m Servings:5

Ingredients
2 c. of diced cooked chicken
2 cored and chopped red apples
2/3 c. of sliced celery
1/2 c. of chopped walnuts
2/3 c. of mayonnaise
2 tbsp. of lemon juice
1/2 tsp. of salt
1/4 tsp. of ground pepper

Directions
First take a bowl and add the chicken, apples and celery.
Now you can toss the mixture.
Put a lid on and chill.
Finally sprinkle with walnuts.
Serve.

Chicken Wings Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:49:00 +0000

These are awesome!
Prep:120m Cook:180m Servings:6

Ingredients
3 lbs chicken wings (use the plumpest chicken wings you can find)
1/2 c. of margarine or butter
1 c. of soy sauce
1 c. of brown sugar
3/4 c. of water
1/2 tsp.of dry mustard
3/4 tsp. of garlic powder (optional)

Directions
First arrange wings in small baking pan.
Then heat the butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt.
Cool.
Then pour over wings and marinate for approx. 2 hours, turning once or twice.
Then bake in same pan at 375F for approx. 1-1/4 to 1-1/2 hours, turning once twice.
Note:check on the chicken.
Drain.
Serve.

Chicken Pate Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:48:00 +0000

This is awesome!
Prep:15m Cook:10m Servings:6

Ingredients
1 1/2 c. of cooked and minced chicken breasts
8 oz of softened neufchatel cheese
3 tbsp.of chopped onions
2 tbsp.of mayonnaise
2 tbsp.of dry sherry
1/4 tsp. of hot sauce
1 dash of paprika
1/8 tsp. of ground nutmeg

Directions
First you can combine chicken (chopped), the Neufchatel, onion, sherry, mayonnaise, lemon juice, your favorite hot sauce, and nutmeg in a blender; process until creamy.
Now this needs to transfer mixture to a 2 c. mold coated with cooking spray (Pam).
This will cover, and chill at least 8 hours..
Now you can unmold mixture onto a serving plate.
Then sprinkle with paprika.
Garnish: parsley sprigs.
I would serve with Melba toast rounds.

Mini Chicken Pie Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:47:00 +0000

Mini version of chicken strudel calls itself chicken pie
Prep:15m Cook:20m Servings:3

Ingredients
Same as chicken strudel
Puff pastry sheet
Chicken strudel filling (refer chicken strudel)

Directions
Cut round sections off pastry sheet
Line on muffin pan
Add filling
Top with pastry sheet on each muffin cup to cover filling, then seal
Bake in preheated oven 350-400F for 20-25mins

Chicken Covered In Cream Of Chicken Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 19:14:00 +0000

this dish gives chicken a whole new meaning. Goes absolutely wonderfully with a loaded baked potato and good old fashioned green beans
Prep:78m Cook:70m Servings:2-3

Ingredients
1 small clove of garlic (finely chopped)
1/2 cup of onion (chopped)
1/2 cup of green pepper (chopped)
2 tbsp. of butter
salt/pepper (optional)
tsp. of italian seasoning (optional)
2-3 boneless/skinless chicken breasts
season chicken with:
salt/pepper (optional)
2-3 tsp. of garlic powder (optional) (depends on how many breasts u decide to cook)
2-3 tsp. of chicken seasoning (optional) (depends on how many breasts u decide to cook)
2 tbsp extra virgin olive oil
1 cup of white minute rice
1 cup of water
can of cream of chicken soup

Directions
preparation instructions: finely chop the garlic clove, the onion, and the green pepper....put 2 tbsp. of butter into the pan, let melt, when butter has melted, add the chopped ingredients, the salt/pepper, and the italian seasoning, sautee' on low heat...cook until soft
put the chicken breasts in a seperate pan with the 2 tbsp. of extra virgin olive oil....let cook on med/high heat for about 10-15 minutes...turning the chicken over frequently to keep from burning ..add salt/pepper, 2-3 tsp. of garlic powder, and 2-3 tsp. of chicken seasoning,then turn the heat down to medium and cook chicken until done..
when the chicken is almost done bring 1 cup of water to a boil in different pot...while boiling add the 1 cup of rice....take the rice off the stove and let sit for 5 minutes
while rice is still sitting...add the sautee'd vegetables to the rice and stir them in
then add 1 can of cream of chicken soup to the chicken breasts and cook until hot
place the chicken over the rice and pour the cream of chicken soup (whatever is left in the pan) over top the rice and serve

One Pot Chicken With Rice Recipe Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 19:13:00 +0000

This is the Famous Chicken Recipe that made me famous. It is simple, quick, and it tastes like whatever spices and flavorings you decide to add this time.
Prep:5m Cook:20m Servings:4

Ingredients
1 can clear chicken broth
1 can (chicken broth can) water
1 can frozen or canned whole kernel corn
1 can (chicken broth can) diced chicken breast
1 can (chicken broth can) long grain white rice
Spices and Seasonings to taste

Directions
Heat chicken broth, water and corn to near boiling.
Add rice and chicken, stir, cover and simmer on low heat for 20 minutes.
Stir and season to taste with salt, curry, ginger, garlic or whatever

Achari Chicken Curry Tangy Indian Chicken Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 19:11:00 +0000

This recipe is easy, full of flavour...and has no store-bought mixes. I avoid these mixes because they have preservatives and additives. See the note at the bottom of the recipe in case you cant find the seeds!
Prep:15m Cook:60m Servings:8

Ingredients
Chicken - 1 (700-800gms), cut into pieces
Onions - 3 / sliced fine
Tomatoes - 3 / chopped fine
Garlic Paste - 1 tbsp
Ginger Paste - 1 tbsp
Yogurt (curd) - 3 tbsp/thick
Kalonji - 1 tsp (Nigella seeds)
Methi dana - 1/2 tsp (Fenugreek seeds)
Whole Zeera - 1 tsp (Cumin Seeds)
Saunf - 1 tsp (Fennel seeds)
Bhuna Zeera Powder - 1 tsp (Roasted Cumin Powder)
Red Chilli Powder - 1/2 tsp
Haldi - 1/2 tsp (Turmeric Powder)
Green chilies - 2-3/ to taste
Lemon Juice - of 1 lemon
Salt to taste
Fresh Coriander (Hara Dhania) to garnish

Directions
Slit the green chilies and soak them in thelemon juice. Keep aside.
Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
Add ginger-garlic paste and haldi...roast well.
Now put in the chicken pieces and roast on high flame till well browned.
On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and cook covered, on simmer for about 30 mins. Stir once in a while.
Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
Serve with naan roti or basmati rice, and a veggie side-dish.
Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.

Chicken Chasey Breaded Chicken Lasagna With Mozzerella Cheese Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 19:10:00 +0000

A slight spin on chicken parmesan. Easy to make, fun for kids to participate in and will fill you up. Many alterations can be made to suit your mood.
Prep:60m Cook:60m Servings:4

Ingredients
4 Chicken breasts -- Beaten flat with pounder
2 Whole Eggs or Egg Whites
1 C Bread crumbs --Italian herb crumbs may be used for extra flavor
1/2 C Finely grated Parmesan Cheese --extra for topping
1 Can Spaghetti sauce (your brand/flavor preference) I always like to have spare sauce and buy two just in case
3-4 large Mozzerella balls packaged in water --drained and sliced thin
Garlic salt and pepper to taste
1Package spaghetti noodles- your preference although regular pasta noodles work best. Angelhair okay
Olive oil
Food snobs may sub organic ingredients for all and use Ezekiel pasta noodles instead.

Directions
Preheat oven to 350
Set up three plates side-by-side. One bowl, one deep plate and one flat plate layered with paper towl sheets.
In the 1st bowl beat eggs/ egg whites
In the 2nd deep dish, mix bread crumbs with parmesan cheese
The third bowl is for the finished chicken.
Pound all chicken breasts with a pounder until as thin as possible without them falling apart. A helpful hint is to lay a piece of saran-wrap over the chicken to prevent the pounder from sticking to the chicken.
Dip the breasts individually into one dish at a time, first covering the chicken completely in eggs. Dip immediately into dish two and cover completely with bread crumbs and parmesan cheese, and then set chicken aside. Chicken is ready to fry.
Heat small amount of oive oil in pan and fry chicken breasts until a slight golden brown. Be careful not to burn the crust. Chicken is done when inside is white.
When chicken is done, place in dish three, wrapping each breast in paper towl to soak up any excess oil. Set Chicken aside.
Layer the bottom of a 9" lasagna dish.
Layer one : 1/2 can spaghetti sauce. (rest will be used for dressing)
Layer two : Prepared chicken breasts spaced side-by side
Layer three: Mozzerella cheese slices on top of chicken
Place in oven for approx. 30 min or until all cheese is melted. garlic salt may be added for extra flavor directly over chicken.
During this time, cook pasta according to directions on box and drain.
To serve:
Dish out pasta onto plates and top them with chicken lasagna out of the oven. Salt, parmesan cheese and pepper to taste

Southern Dinner-on-the-grounds Fried Chicken And Chicken Gravy Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 19:08:00 +0000

This is the old southern chicken that people living in the country made. It was a staple at church dinner-on-the grounds gatherings. They didn't waste oil deep frying and used skillets of cast iron, which retains heat. Pair with mashed potatoes and don't trhow that grease away. It's going to become chicken gravy. Slice some tomatoes and pass the biscuits and butterbeans.... More
Prep:10m Cook:40m Servings:4

Ingredients
1 chicken, cutup
Oil, your choice
2 cups Flour + 1 tsp Salt +1 tsp Black Pepper , mixed
Additional salt and pepper for chicken
Noe; You can use favorite chicken pieces instead of whole chicken. The way chicken is processed today, you may need to trim chicken of excess fat and bony ribs. Purchase natural chicken, not chicken that has been injected with additives.
Chicken gravy
1/4 cup hot chicken grease
1/4 cup flour
2 cups milk, warmed

Directions
Let chicken sit out 20 minutes, meanwhile mix flour, salt and pepper.
Heat oil to hot in cast iron skillet. Oil should come up about halfway on a piece of chicken.
Generously salt and pepper chicken
dredge and coat chicken in seasoned four
Place in hot oil, do not crowd
Turn frequently and after frst turn hold chicken with fork and pierce thighs and legs with sharp knife. This pierce should be next to bone. Do this twice or three times on both sides. This will assure even cooking to most internal part. Do not cover.
Continue turning frequently until golden brown and internal temperature reads 185. Do not touch bone with probe.
Drain on brown paper bag or paper towels.
Serve with mashed potatoes and chicken gravy.
Chicken Gravy
Drain hot grease leaving 1/4 cup.
Stir in 1/4 cup flour using wooden spoon
cook roux until blonde, but do not exceed peanut butter colored and do not let burn.
Have 2 cups warm (not hot) milk ready and mix in and stir constantly until gravy is smooth and creamy. If gravy is too thick add additional milk or water. Adjust seasonings to taste. Serve with mashed potatoes and fried chicken.

Whole Chicken In A Crockpot Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 19:22:00 +0000

This is perfect for a busy day!
Prep:360m Cook:600m Servings:4

Ingredients
1 large roasting chicken (with pop-up timer if possible)
1 c. chopped onions
1 tsp. of thyme
1 tsp. of white pepper
1/2 tsp. of garlic powder
1/2 tsp. of black pepper
4 tsp. of salt
2 tsp. of paprika
1 tsp. of cayenne pepper
1 tsp. of onion powder

Directions
First take asmall bowl and then combine the spices.
Then remove any giblets from chicken and clean chicken.
Next you want to rub spice mixture onto the chicken.
Now place in resealable plastic bag and refrigerate overnight.
When chicken in ready to cook, put chopped onion in bottom of crock pot.
Then Add chicken.
Note: no liquid is needed, the chicken will make it's own juices.
You will want to $cook on low 4-8 hours.
Note: The pop-up timer works wonderful in this recipe.

Pandan Chicken Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 19:21:00 +0000

Hmmm … This really makes your kitchen smell nice when frying them. Oh … this is my own recipe. Not sure how the ‘original’ Pandan Chicken we eat in 煮炒店 added as seasonings … Anyways, my hubby and son like this. So it can’t be too bad or maybe they have lower expectations.... More
Prep:60m Cook:20m Servings:2

Ingredients
2 chicken drumsticks; de-boned and diced
Pandan Leaves
3 tablespoon oyster sauce
1 tablespoon sugar
Pepper (optional)

Directions
Marinate the diced chicken with the oyster sauce and sugar.
Set aside for 3 hours. (over night – better)
Wrap the chicken in pandan leaves. You have to find you way to do this – sorry!
Deep fry the chicken. Remove with the leaves turn slight brown.
Drain and serve.

Chicken Parmesan Again Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 19:20:00 +0000

Quick to prepare, totally satisfying version of the classic favorite. Chicken breasts with cheese and tomato sauce, tantalizing!
Prep:15m Cook:15m Servings:4

Ingredients
4 each boned and skinned chicken breasts, about 4 ounces each
2/3 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
1/2 teaspoon dried italian seasoning
1/8 teaspoon black pepper
1/3 cup flour, all-purpose
3 large egg whites, lightly beaten
2 teaspoons olive oil
4 cups spaghetti, cooked and drained (about 8 oz raw)
3 cups pasta sauce, details to follow
1 cup shredded mozzarella cheese
1/2 cup diced tomato (optional)
2 tablespoons chopped basil, fresh or dried basil leaves

Directions
Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Start bringing pasta water to a boil in a pasta pot or large saucepan.
Combine breadcrumbs, parmesan cheese, italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour. Dip in egg whites, dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Start cooking the spaghetti. Add chicken and cook 5 minutes on each side or until done.
Preheat broiler.
Place the cooked and drained spaghetti in the bottom of a medium sized glass baking dish. Spoon one cup of the pasta sauce over the spaghetti. Spread the diced tomatoes on top. Arrange cooked chicken breast in a layer on top of that. Spoon the rest of the pasta sauce over the chicken. Sprinkle the shredded mozzarella on top of all.
Place the baking dish on a cookie sheet and broil for three minutes or until the cheese melts and starts to brown slightly. Garnish with basil and serve.

Chicken Teriyaki Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:30:00 +0000

I love this dish. It’s like the Chicken Teriyaki Burger you have in MOS Burger. Simply yummy!
Prep:5m Cook:60m Servings:1

Ingredients
1 Chicken Drumstick or Breast, deboned
Marinade:
- 1 tablespoon sugar
- 1 tablespoon Mirin
- 1 tablespoon wine
- 2 tablespoon soy sauce

Directions
Mix the marinade.
Pour the marinade over the chicken and marinate for at least ½ hour.
Dust chicken with corn flour and sauté in pan till lightly burnt. Pour away excess oil.
Pour the remaining marinade for the chicken in the pan.
Cook till the sauce thickens.
Remove and serve hot.

Chicken Chowder Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:28:00 +0000

This healthy soup will have you coming back for seconds.
Prep:20m Cook:40m Servings:20

Ingredients
3 chopped slices ham
1 chopped onion
3 stalks of chopped celery
2 lb. of peeled and cubed potatoes
3 c. of chicken broth
1 1/2 c. of water
1 1/2 lb. of chicken tenderloins
4 c. of fresh corn kernels
3 c.of skim milk
1 1/2 tsp. of dried thyme
1/4 tsp. of ground black pepper
salt and pepper to taste
6 tsp. of all-purpose flour

Directions
First you want to add onion, ham, celery, chicken broth, water, and the chicken tenderloins to 6 qts. of water in a large pot.
Next let this boil half covered approx. 15-20 min.
Now you can add in the corn, potatoes, milk, thyme, and pepper letting this cook until veggies are tender.
Now pull out the chicken and cut up. Return to pot.
Next you can make soup thicker by making a a roux.
Take 2 tbsp of cornstartch and stir in slowly.
Let this cook approx. 15 min.
Ladle and serve.

Chicken Chilaquiles Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:27:00 +0000

This is one of my favorite dishes cause it can be eaten at breakfast, lunch or dinner, and it's delicious, I usually have it for breakfast, it is an awesome cure for hang overs as well...:) it's also a great way to use chicken left overs (Usually, it's baked, but for my simplified version, I do it on the stove) ... More
Prep:4m Cook:4m Servings:4

Ingredients
2 cups green salsa (you can add more, depending if you prefer them dry or "wet")
1/2 cup of water
1-2 table spoons of chicken stock powder
1 lb shredded chicken (fully cooked)
1 1/2 shredded cheese (Any cheese you like but i recommend Monterey jack)
One 6 ounce bag of tortilla chips
Sour cream

Directions
In a hot pan pour the salsa, water and chicken stock, mix.
Stir from time to time and let it start to boil
Add some of the tortilla chips and some of the chicken
Stir
Add the rest of the tortilla chips and chicken and stir
Stir about one minute
Add some of the cheese and stir
Add the rest of the cheese and let it melt.
Once the cheese has melted, turn off the stove, let the chilaquiles rest for one minute and serve with sour cream.
NOTE: this is a very simplified version, for a better dish, you can add, chopped cilantro, onions and garlic

Kung Po Chicken Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:26:00 +0000

One of my favourite dished is Kung Po Chicken . I have been practicing for some time and I have yet to master it. I still think some thing is missing. My hubby said I have improved a lot on my latest version. It’s the best so far. What an encouragement!... More
Prep:15m Cook:20m Servings:2

Ingredients
2 chicken drumstick; deboned and cut into cubes
20 dried chilli; soaked and cut into sections
1 onion, cut into small pieces
Oil for frying
Marinade:
- 1 tablespoon Chinese cooking wine
- 1 tablespoon light soy sauce
- 2 tablespoon corn flour
Seasoning:
- 3 tablespoon Black Vinegar
- 2 tablespoon sugar
- 2 tablespoon water
- Corn flour mixture (thickener)

Directions
Marinade chicken for at least an hour.
Dust chicken with corn flour.
Deep-fry till they turned golden brown and set aside.
Heat oil and fry onions for 1 minute.
Add dried chilli and fry till fragrant (about 30 seconds).
Add all seasoning except corn flour mixture.
When the sauce boils, gradually add in the corn flour mixture till the sauce thickens.
Add in the chicken and coat evenly.
Dish and serve.

Chicken And Ham Soup Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:25:00 +0000

This is a wonderful Sunday afternoon dish!
Prep:15m Cook:15m Servings:4

Ingredients
2 cans of (14 1/2 ounces each) reduced-sodium chicken broth,
1 c. water
1 tbsp. of olive oil
2 tbsp. of chopped shallot
1 lb. og boneless, skinless 1 in. chicken breast
4 oz chopped ham, chopped
1/2 tsp. of dried sage leaves
1 lemon
1/2 tsp. of pepper
1/2 tsp.of salt

Directions
First heat oil in a large pan over medium flame.
Now you can add shallot, cooking approx. 1 minute, until tender.
Next add broth, water, chicken, ham and sage. let this boil.
Now reduce flame to low approx. 5 minutes, until chicken is almost cooked through.
Then add 1 tsp. of lemon zest, 2 tsp. of lemon juice, pepper and salt.
You will want to cook a couple more minutes.
Ladle and serve.

Lychee Chicken Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:49:00 +0000

Similar to Sweet and Sour Pork, or Orange/Lemon Chicken.
Prep:15m Cook:25m Servings:4

Ingredients
-~1.5lbs chicken thigh (you can use chicken breasts,leg fillets, wings), cut to bite-size pieces
-2tbsp soy sauce
-1tbsp salt
-1tsp sesame oil
-1tsp sugar
-4tbsp corn flour to coat chicken
-2cups oil for deep frying
-1tsp chopped garlic
-1tsp crushed ginger
-1can lychee, drained, syrup reserved
-1tsp red chilli flakes
-sliced spring onion and red chilli (for garnish)
Sauce:
-1 cup lychee syrup
-2tbsps tomato sauce
-1tbsp corn flour, mixed with 1tbsp water

Directions
1.Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 mins. Roll chicken in corn flour and deep-fry till golden brown.Set aside.
2. In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2mins. Add sauce ingredients, and cook till sauce thickens.
3.Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5mins.
4.Garnish and serve.

Chicken Strudel Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:47:00 +0000

Long, instead of round. That's chicken pie, or chicken strudel, I call it.
Prep:15m Cook:25m Servings:4

Ingredients
-2/3 of 1 sheet rectangular puff pastry sheet, thawed per instructions on packaging
-1 large carrot, boiled and cubed
-1 large potato, boiled and cubed
-1 cup frozen corn, thawed (Option: you can use frozen mixed vegetables-peas, carrots, corn, to substitue carrot and corn)
-2 cups cubed, cooked chicken
-1tbsp olive oil
-1tsp cornflour mixed in 2tbsp water(adjust accordingly)
-1 hard-boiled egg, cubed
-salt, and pepper, to taste

Directions
Filling-
1.Heat oil in pan, add in chicken, corn, carrot, and potato to fry lightly 2-3mins
2.If too much moisture, add in cornflour paste to thicken till almost dry
3.Add in salt and pepper, to taste. When filling is cooked, set aside to cool
Crust-
4.Preheat oven to 350-400 degrees F (175 degrees C)
5.Prepare pastry
6.Add filling, then add eggs on top of filling
7.Seal and crimp edges of pastry; rub some butter on the pastry before baking in oven
8.Bake in the preheated oven for 25-30mins, or until golden brown

The Best Chicken Soup Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:46:00 +0000

We serve this soup every Friday night for our Sabbath dinner, and then we have it again for dinner on Sunday night. This is always everyones favourite part of the meal. since this makes a really large pot it can be divided and frozen for a later date.... More
Prep:15m Cook:120m Servings:18

Ingredients
1 package of chicken thighs and legs or wings
5 large onions
1 potato
5 celery sticks
7 carrots
1 tomato
1 parsnip
1 zuchinni (with the peel on)
2 tablespoons salt
1/4 teaspoon black pepper
1/4 heaping teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Directions
peel and chop all vegetables and place in an 8 quart pot
clean chicken and add to pot
fill the pot with water
add spice
boil soup on high heat
when the soup is boiling skim off the fat from the top off the soup
simmer for atleast 2 hours (the longer it cooks the better it tastes)

Achari Chicken Curry Tangy Indian Chicken Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 20:43:00 +0000

Chicken Chasey Breaded Chicken Lasagna With Mozzerella Cheese Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:02:00 +0000

Southern Dinner-on-the-grounds Fried Chicken And Chicken Gravy Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:01:00 +0000