Path: swen.emba.uvm.edu!attmt1!ip.att.net!nntpserver.cc.gettysburg.edu!news3.cac.psu.edu!news.ems.psu.edu!newsfeed.stanford.edu!logbridge.uoregon.edu!WCG2!129.121.1.35!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Collection (6) Unusual Chicken Followup-To: rec.food.cooking Date: 4 Oct 1999 08:02:48 -0600 Organization: @Home.com Lines: 147 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7tac28$jra@boofura.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36214 LEMONY CHICKEN CURRY RED COOKED CHICKEN RICE PAPER WRAPPED CHICKEN CHICKEN WITH HONEY LEMON CHAO GA (ARROZ CALDO) CRISPY CURRIED CHICKEN LEMONY CHICKEN CURRY 1 chicken about 2 lbs., cut up 4 Tbsp. oil 1 tsp. of grated lemon peel 1/2 can coconut milk 1 cup water 1 Tbsp. lime juice 1 tsp. sugar 1 tsp. salt SPICES: 1 onion 3 cloves garlic 1 Tbsp. coriander powder 1 tsp. cumin powder 1/2 tsp. turmeric 2 Tbsp. chili powder 1 tsp. shrimp paste (optional) Pound spices together. Rub chicken with oil and broil under hot fire for 10 minutes, remove and set aside. Heat oil and fry spices, add lemon peel and fry for 1 minute. Add coconut milk, bring to a boil and add chicken, salt, sugar and lime juice. Simmer for 30 minutes. RED COOKED CHICKEN 1 large chicken about 3 lbs., washed and dried 2 scallions, cut into 2 in. length 2 Tbsp. shredded ginger 4 Tbsp. oil 2 Tbsp. black soy sauce 1 cup water 2 Tbsp. sherry 2 Tbsp. brown sugar Stuff ginger and scallions inside chicken. Sew up cavity with thread. Blend all other ingredients and bring to a boil. Add chicken cover and simmer for 40 minutes, turn chicken frequently. Carve into slices and pour gravy over. RICE PAPER WRAPPED CHICKEN 2 lbs. of chicken breast and thighs, boned and sliced 1 large piece of ginger, pounded for juice 1 tsp. light soy sauce 3 Tbsp. oyster sauce 1 Tbsp. sesame oil 2 Tbsp. Chinese wine or sherry 2 tsp. sugar 2 stalks of scallion, chopped 1 package of rice paper Oil for deep frying Marinate chicken in seasoning ingredients for 30 minutes. Place a piece of chicken on one sheet of paper and wrap up firmly then deep fry. CHICKEN WITH HONEY LEMON 4 Tbsp. oil 2 Tbsp. lemon juice 2 tsp. pepper 3 Tbsp. honey 1 tsp. salt 1 Tbsp. brown sugar 1 spring chicken, 1 lb. Mix oil, lemon juice, pepper, honey, salt and sugar. Marinate chicken with mixture for 1 hour. Preheat oven to 300 degrees, and roast chicken for 40 minutes basting frequently. Broil chicken at the last 10 minutes. CHAO GA (ARROZ CALDO) Filipino Style: 2 lbs. chicken, cut into pieces 2 Tbsp. oil 10 cloves garlic, chopped and fried 1 onion, chopped 1 tsp. grated ginger 2 1/2 cups rice 4 cups water 3 Tbsp. fish sauce 4 green onions, chopped Heat oil and fried garlic, remove set aside. Add onion and ginger and fry for 1 minute. Add chicken and fry until chicken is golden brown. Return 1/2 of fried garlic to pot and all ingredients except green onions and simmer for 45 minutes. Serve garnished with fried garlic and green onions. Vietnamese Style: 2 lbs. chicken, breasts and legs only 1 onion, cut in half 1 tsp. grated ginger 1 tsp. salt 2 1/2 cups rice, roasted 1/2 cup rau ram or coriander, chopped 4 green onions, chopped 6 pieces of dau chao quay, sliced 6 cups of water (more if necessary) Pepper, fish sauce to taste Fresh sprouts Grounded fresh red chilies Toast the rice and set aside. Boil the chicken with water, salt and ginger. When well done remove chicken and pour roasted rice into the pot and simmer for 50 to 60 minutes. Remove bone from chicken and shred the meat. To serve, put green onions, chopped rau ram or coriander and sprouts in bottom of the bowl and pour hot soup over so that the onions and herb are half cooked. Eat with sliced dau chao quay and add fish sauce, pepper or red chilies to taste. CRISPY CURRIED CHICKEN 1 chicken about 2 lbs. Oil for deep frying 1 small head of lettuce 2 tomatoes MARINADE: 2 Tbsp. sugar 1 Tbsp. yogurt 2 Tbsp. ginger juice 2 Tbsp. fish sauce 1 tsp. pepper Wash and cut chicken into bite size pieces. Marinate for 1 hour. Drain chicken thoroughly. Heat oil and deep fry chicken a few pieces at a time. Serve on lettuce leaves and sliced tomatoes. You can fry the chicken whole for better presentation. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!ip.att.net!nntpserver.cc.gettysburg.edu!news3.cac.psu.edu!news.ems.psu.edu!newsfeed.stanford.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Collection (4) Asian Chicken Followup-To: rec.food.cooking Date: 4 Oct 1999 08:05:56 -0600 Organization: @Home.com Lines: 103 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7tac84$js6@boofura.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36215 ADOBONG MANOK ALMOND CHICKEN BRAISED CHICKEN DRUMSTICKS IN GINGER WINE BRAISED CORIANDER CHICKEN ADOBONG MANOK 3 lbs. chicken 1 Tbsp. chopped garlic 1/2 cup white vinegar 1 cup water 1 tsp. salt 1 bay leaf 1/2 whole peppercorn Few drops of red food coloring 2 Tbsp. soy sauce Oil for frying 1/2 can coconut milk Heat 2 Tbsp. of oil and fry garlic until brown. Add chicken, vinegar, water, salt, bay leaf, peppercorns, food coloring, soy sauce and coconut milk. Bring to a boil then simmer for 30 minutes. Remove chicken and let cool. Heat sauce and reduce liquid until sauce thickened. Heat oil and fry chicken pieces until brown on all sides. Serve with sauce and steam rice. ALMOND CHICKEN 3 chicken breasts, boned and sliced 4 Tbsp. chopped almonds 2 Tbsp. cornstarch 1 egg white MARINADE: 1 tsp. salt 1 Tbsp. light soy sauce 1 Tbsp. cornstarch 1 Tbsp. Chinese wine or sherry 4 Tbsp. water Marinate chicken for 20 minutes, drain and set aside. Mix chopped almonds with corn starch. Beat egg white and dip in chicken. Roll chicken pieces in cornstarch mixture and deep fry until golden brown. BRAISED CHICKEN DRUMSTICKS IN GINGER WINE 6 chicken drumsticks, cut into pieces 4 Tbsp. oil 2 Tbsp. black soy sauce 4 Tbsp. ginger wine 2 Tbsp. oyster sauce 1 Tbsp. sugar 3 cups water Heat oil and fry chicken until skin turn a little brown. Combine all other ingredients and simmer for 30 minutes. Gravy should be thick. BRAISED CHICKEN WINGS 1 lb. chicken wings, remove wing tips and cut in half 2 Tbsp. oil 1 clove garlic, crushed 1 Tbsp. hoisin sauce 1 tsp. of black bean sauce 1 large piece of firm tofu, cut up and fried 1 tsp. sugar 2 1/2 cups of water Heat oil and fry garlic until brown, add chicken, hoisin sauce, black bean sauce, sugar, tofu and water and simmer until cooked. Let liquid reduced to a thick sauce. Serve over hot steam rice. BRAISED CORIANDER CHICKEN 2 Tbsp. oil 1 large onion, sliced finely 1 clove garlic, crushed 1 chicken, 1 1/4 lbs. (cut into pieces) 3 Tbsp. black soy sauce 2 tsp. coriander powder 2 Tbsp. sugar 1 tsp. pepper 2 cups water Marinate chicken with soy sauce, sugar, salt and pepper for 20 minutes. Heat oil and fry onion and garlic until soft but not brown. Add chicken and marinade and stir fry until chicken is well coated and brown. Add water and simmer for 20 minutes. Adjust seasoning and serve with French bread or rice. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!ip.att.net!cyclone2.tampabay.rr.com!cyclone-southeast.rr.com!cyclone.southeast.rr.com!news.rr.com!news-southeast.rr.com!news-out.cwix.com!newsfeed.cwix.com!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Collection (5) Chicken Followup-To: rec.food.cooking Date: 4 Oct 1999 08:00:34 -0600 Organization: @Home.com Lines: 128 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7tabu2$jqi@boofura.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36212 CHICKEN LOAF CHICKEN WITH BLACK BEANS CHICKEN WITH CASHEW NUTS HAINANESE CHICKEN RICE INDONESIAN CHICKEN CHICKEN LOAF 1 envelop unflavored gelatin, soaked in 1/4 cup cold water 1 cup chicken broth 2 egg yolks, well beaten 2 cups diced cooked chicken or turkey 1/2 cup chopped pecans 1 cup heavy cream, whipped salt and paprika to taste lettuce leaves, tomato quarters, olives, mayonnaise Heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. Pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). Stir in gelatin mixture. Chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. Turn into mold and chill. Unmold on a chilled platter and garnish with lettuce, tomatoes and olives. Serve with mayonnaise. Serve 8. CHICKEN WITH BLACK BEANS 3 chicken breasts, boned and cut into bite size pieces 5 shallots, sliced 1 Tbsp. cornstarch 1 Tbsp. black soy sauce 1 Tbsp. light soy sauce 2 Tbsp. Chinese wine or sherry 1 tsp. brown sugar 3 scallions, cut into 2 in. length 6 cloves garlic, sliced 2 Tbsp. preserved black beans Flour for coating chicken Coat chicken with flour and fry for 3 minutes, remove and set aside. Fry shallots until brown and crispy, drain and set aside. Blend cornstarch, sugar, soy sauce and wine, set aside. Fry garlic and scallion in 2 Tbsp. of oil, add soy beans and stir fry for 1 minute. Add chicken pieces and stir fry for 2 minutes. Add liquid and bring to a boil and simmer until sauce thickens and served garnished with fried shallots. CHICKEN WITH CASHEW NUTS 2 Tbsp. oil 2 cloves garlic, crushed 1 chicken breast, cubed 1 carrot, cubed 4 water chestnuts, chopped roughly 3 Tbsp. cashew nuts 2 tsp. light sauce 1 tsp. pepper 1 tsp. salt 2 tsp. cornstarch, dissolve in 1/2 cup of water 1 Tbsp. sesame oil 1 bunch of cilantro Heat oil and fry garlic, add chicken, salt, pepper, carrot, chestnut and stir fry for 5 minutes or until chicken is fully cooked, remove and set aside. Add corn starch, light sauce, sesame oil and bring to a boil. Put back chicken and vegetable, stir fry for 30 seconds. Add cashew nuts, give it a few stirs. Dish up and garnish with cilantro leaves. Serve immediately. HAINANESE CHICKEN RICE 1 chicken, about 4 lbs. water for boiling 1 piece of ginger 1 tsp. salt RICE: 4 Tbsp. oil 3 cloves garlic, crushed 1 stalk celery, chopped 1 tsp. salt SAUCE: 3 red chilies, sliced 2 cloves garlic, sliced 1 piece ginger 2 Tbsp. sugar 3 Tbsp. vinegar 3 Tbsp. of fish sauce 1/2 tsp. salt Pound ginger and rub all over chicken. Boil water, add chicken and boil for 15 minutes, cover pot tightly and turn heat off and let it cook slowly for 1 hour. Turn on flame again, when it start to boil take out chicken and rinse it under cold water, then set aside Wash rice and drain. Heat oil and fry garlic and celery for 2 minutes. Add rice and stir until rice is covered with oil. Pour in broth and reduce heat to cook. Mix all the sauce ingredients together to make sauce. INDONESIAN CHICKEN 1 chicken, about 3 lbs. 1 can of coconut milk 1 tsp. of grated lemon rinds 1 Tbsp. lime juice 1 tsp. salt SPICES: 4 cloves garlic 3 red chilies 1 piece of ginger 14 almonds 1 tsp. pepper 1 tsp. shrimp paste Wash and cut up chicken. Broil for 10 minutes until golden brown. Pound spices until fine. Simmer coconut milk with spices and put in lime juice and rinds. Pour over chicken and broil for another 20 minutes or until tender. Baste frequently with gravy. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.