Saturday, October 10, 2009

Let's Cook Chicken

By Sheryl Ingwer

Whenever I'm looking for a really delicious chicken recipe, I make a marinade with honey. Fill a large plastic freezer bag with two tablespoons of honey, four tablespoons of soy sauce, a half teaspoon fresh grated ginger, a half teaspoon fresh minced garlic (about one clove) and a sprinkle of cayenne pepper to give it an extra kick. Mix your marinade together and put the boneless skinless chicken breasts into the bag.

If you desire to have your food without salt, just substitute cider vinegar in place of soy sauce, or use low salt soy sauce. I let it marinate in the refrigerator for approximately an hour and then I put it on a grill. I enjoy cooking with a George Foreman grill, however you can bake it your oven if you want to. I just think that the smoky taste of the grill is really great with this marinade.

The secret to this recipe for Chinese Chicken is Rum. Many Chinese restaurants use a similar recipe for both Chicken and Shrimp.

Yum! Take skinless, boneless chicken breasts, assume 1 large breast per person. Clean, dry and slice into 1/4 inch wide pieces, set aside. Take a selection of vegetables that you enjoy for stir fry. I prefer traditional vegetables such as carrot, broccoli, water chestnut, bamboo, snap peas or snow pea pods.

The vegetables could be cut beforehand, frozen or prepared fresh (e.g. broccoli, carrot) or tinned (like water chestnut, bamboo). I generally cut them into identical bits. Sap any tinned vegetables well before placing in the mix fry. The amusing part of the process appears now. You would require some garlic and fine quality peanut oil, if you are not sensitive to nuts

If you prefer, a good quality canola oil similar to Mazola canola oil may be substituted. A wok is recommended for cooking this recipe but is not necessary. Instead of a wok you may use any skillet you have on hand, whether it be a non-stick or basic frying pan. Before applying anything else, season the chicken with salt, pepper, garlic powder and a touch of paprika. Dredge the seasoned strips through flour. Remove the excess flour by lightly shaking the strips.

When your pan and oil start to get hot, ease the chicken strips into the pan being careful not to spatter any of the hot oil. Once your chicken is nicely browned, remove the pieces and drain the excess oil on some paper towels.

As soon as the garlic is sauteed, add your vegetables and saute them. Do not allow them to get too well done but any firm vegetables like the broccoli or carrot should be fork-soft. At this point, add back your chicken strips and lower the heat. Now comes the fun part. Add 2-3 tablespoons each of soy sauce, garlic infused rice wine vinegar and some fresh shredded ginger root (about 1 inch peeled and chopped finely).

You should add about 3-4 tablespoons of warmed water as well, cover, simmer for about 5 minutes; stir frequently to avoid burning. Season with salt and pepper to taste. Just prior to serving, add about 1/4 cup of the best rum you have, but do not use a flavored rum. Stir frequently to avoid a flare.

chicken crockpot is the easiest and the simplest way of chicken recipes .yet there are so many recipes for chicken, crockpot stands for its taste and presentations. the taste of chicken crockpot is so delicious and it can prepare in many ways. all you need is a bone in chicken breast.

Add about 14 ounces of chicken broth or chicken stock. A good brand is Swansons chicken broth, it has lower sodium levels. Cook the chicken on a low setting for about 8 hours. At this point you can also add any vegetables you like to the recipe such as carrots, potatoes and celery. You know the chicken is done when it falls off the bone.

Your chicken may be served with, or without, gravy and atop, or beside, potato, noodles, or rice. Other sauces or side dishe's may be substituted, if preferred.

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