Subject: Collection (6) Unusual Chicken
From: [email-masked]
Date: 4 Oct 1999 08:02:48 -0600
Newsgroups: rec.food.recipes

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 [email-masked]; questions/comments to [email-masked].  
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: [email-masked]
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: [email-masked]
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: "Neris" <[email-masked]>
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 [email-masked]; questions/comments to [email-masked].  
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: [email-masked]
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: [email-masked]
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: "Neris" <[email-masked]>
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 [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.