-MARINADE – 2 tb Light soy sauce 2 tb Cornstarch 1 Egg white 1 ts Salt 2 tb Peanut oil ADDITIONAL 4 tb Peanut oil 3 Cloves garlic, chopped fine 1 Yellow onion, peeled and -cut into 1″ pieces 3 tb Fermented black beans (dow -see) rinsed in plain water -and mashed with 2 tb […]

Dice pepperoni into 1/4″ cubes. Cook in frying pan over medium heat until mostly degreased. Remove from pan and set aside. Cut chicken into bite-sized pieces. Season flour and toss chicken pieces until coated. Brown in pepperoni fat (and olive oil, if needed). Set aside. Stir tomoto sauce and remaining flour together in pan. Stir […]

Cut chicken into 1″ cubes and place in a 3 quart casserole. Add 1 Tb oil. Cover with lid or vented plastic wrap. Stirring midway through cooking, e on high 5 to 6 minutes, or until no longer pink. Stir in sauerkraut and 2 Tb soy sauce; set aside. Slice green onion tops; set aside. […]

-CHICKEN ROLLS- 6 Boneless, skinless -chicken breast halves 1 tb Lime juice 1 tb Butter, melted 1/4 ts Turmeric RICE & GARNISHES 3 c Hot cooked rice 2 tb Lime juice 2 tb Up to … 4 tb Chopped fresh cilantro Additional fresh cilantro Lemon & lime slices Heat oven to 350 degrees. Lightly grease […]

1. Cut chicken meat in sheets away from breast bone, slice into squares of 1×1″. Dredge in a mixture of corn starch and salt on a piece of wax paper. Allow pieces to dry individually on wax paper about 20 minutes. 2. Remove seeds from fresh peppers. Coarsely cut into strips. Reserve. 3. Mix sugar, […]

This dish has a nice poetic name, as the three words of the name rhyme. Those who dont like chili can always leave it out. Method: Mix the lime juice and fish sauce, and marinate the chicken for about an hour. Pound the lemon grass with a mallet or meat tenderizer and then very thinly […]

RUB CHICKEN PARTS WITH BUTTER,AND PLACE IN ROASTING PAN.SPRINKLE WITH LEMON JUICE,SALT PEPPER AND GARLIC.TOP WITH A SPRINKLING OF PAPRIKA.PLACE PAN IN PREHEATED 350 DEGREE OVEN,AND BAKE FOR ABOUT 45 MINUTES,TURNING OVE TO 400 DEGREES FOR THE LAST 8 MINUTES.GARNISH WITH LEMON WEDGES AND PARSLE AND SERVE.MAKES 3 OR 4 SERVINGS.

scallions, ginger and sugar; bring to a boil over medium heat. Add chicken; bring to a boil again, then simmer, covered 50 minutes, turning chicken often for even coloring. Remove chicken, breast-side up, to a platter; turn 1 cup of soy mixture into a bowl; refrigerate both. About 45 minutes before serving: With poultry shears, […]

Preheat the oven to 350. Wash the chicken and pat it dry inside and out. Place the lemon in the cavity and place the chicken in a small roasting pan. Cut one clove of garlic in half and rub over the breast skin. Bake the chicken for 20 minutes; add 1 1/2 cups broth and […]

The term “velvet” denotes a method of poaching chicken breast to turn it white and make the texture very soft and smooth.Care must be taken to use simmering liquid for just long enough to cook the chicken through.Boiling water or prolonged poaching will toughen the texture. Velvet chicken: Heat 6 cups of water to boil. […]