I Have a Recipe For Chicken Divan that calls for 1/2 cup dry white wine...could I ommit this??

There is no where close to where I live that sells Dry White Wine...I have looked for weeks now...I really wanted to make this dish but was worried what it would turn out like..anyone know if i can ommit or substitute for something else?I Have a Recipe For Chicken Divan that calls for 1/2 cup dry white wine...could I ommit this??
Cooking White Wine works fine but so does broth or water. Broth will make it more flavorful than water.I Have a Recipe For Chicken Divan that calls for 1/2 cup dry white wine...could I ommit this??
If you use cooking wine, remember they contain 1tsp salt per cup of wine, so cut down the salt elsewhere or it will be too salty.





I've used fresh white grape juice in place of wine and it usually tastes good.
You can omit the wine. I use chicken broth instead.





Also, if you really want the wine, most supermarkets sell ';cooking wine'; which are a little salty but will do in a pinch.
Most chardonnay wine is considered dry. It should work fine. If not sub some chicken stock. I have an alcoholic uncle (sober 8 years though) who prefers no alcohol, so if he is coming to dinner I always sub chicken stock for wine in any recipe that I make. He never asked, but out of respect I do it. I don't think anybody noticed the difference.

I need a recipe for chicken and dumplings, I seem to have to lost my touch? I need this ASAP. ?

My dumplings don't come out light and fluffy anymore.I need a recipe for chicken and dumplings, I seem to have to lost my touch? I need this ASAP. ?
Mother's Old-Fashioned Homemade Chicken and Dumplings


Yield: Makes 8 to 10 servings.








Ingredients:


1 whole fryer chicken or hen


4 to 5 bay leaves


salt and pepper, to taste


4 to 6 tablespoons butter


pepper, to taste





Dumplings:


1 teaspoon salt


1/2 cup oil


3/4 cup water


2 small eggs


3 cups flour





Directions:


Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.





Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.





For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.





Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.





Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be puffy).I need a recipe for chicken and dumplings, I seem to have to lost my touch? I need this ASAP. ?
easy and good...








INGREDIENTS


2 1/4 cups biscuit baking mix


2/3 cup milk


2 (14 ounce) cans chicken broth


2 (10 ounce) cans chunk chicken, drained





DIRECTIONS


In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.


Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally
it may be cheating, but my family loves it. Use biscuit dough.. Just buy a four pack of biscuits. (you know the little cans of biscuits in the dairy sections) and cut them in fours then drop in hot chicken broth. You just cover them and let them cook like you usually would. They taste good and turn out perfect everytime.


If you're a purist and want to make them, then just use the biscuit recipe on the back of the bisquick box. Good Luck.
go to www.allrecipies.com

Do you have a recipe for a chicken pilaf?

Please share it with me.Do you have a recipe for a chicken pilaf?
SERVES 4 -6





Ingredients





4 tablespoons butter


2-4 tablespoons flour


2-3 cloves fresh minced garlic (optional)


1 3/4 cups half-and-half cream (OR 3/4 cup milk with 1 cup half and half cream)


1 (10 3/4 ounce) can chicken broth


1-2 tablespoon grated parmesan cheese


salt


fresh grated black pepper, to taste


2 cups cooked chicken, cut into bite-size pieces


1 cup cooked long-grain rice


1/4-1/2 lb fresh mushrooms, sliced (or canned, drained is okay)


1 green bell pepper, chopped


1 red bell pepper, chopped


1 tablespoon chopped fresh parsley





Directions





1 Set oven to 350 degrees.


2 Grease a 2-quart casserole dish.


3 In a saucepan, melt butter; whisk in flour and fresh garlic (if using), and whisk for 1 minute.


4 Gradually stir in half and half cream and chicken broth; bring to a light boil, and simmer for 2 minutes, until thickened; add in grated Parmesan cheese (you can use as much as you desire) salt and pepper.


5 Fold in the cooked chicken, rice, mushrooms, peppers and parsley.


6 transfer to a prepared casserole dish.


7 Cover, and bake for 40-45 minutes, or until the rice is done, and the casserole is bubbly.


8 Note: cooked brown rice is great also.





Yummy!

What is the recipe for Chicken and Leek Parcels?

super speedy chicken parcels





Ingredients...





2 chicken breasts - you can also wrap each one in a lean bacon slice if you wish.


You can add any combination to the parcel, what follows is only a suggestion. You don't need all of these things either - I've made these when I've just had peppers and dried herbs available:


2 peppers, chopped (you can use a mixture of whatever peppers you have handy)


1 courgette, chopped


1 onion, chopped


Handful of cherry tomatoes or small can of tomatoes


Bulb's worth of garlic, unpeeled


1 leek


Handful of mushrooms


2 tsp of dried herbs if you have some - or tbsp chopped fresh herbs


Black pepper - salt if you must!


1 tbsp olive oil





Method...





Heat the oven to 170潞C. Use one chicken breast and 1 tbsp of oil per person.


Get a piece of foil long enough to make a parcel around one chicken breast and whatever vegetables you want to put with it. Tip: If using cheaper foil, you may need to layer one piece on top of another, just in case it splits when taking it out.


Place the chicken breast on the foil and the vegetables and/or herbs on top.


Drizzle with the oil.


Scrunch the foil together to make an airtight (as you possibly can) parcel.


Place on a baking tray in the oven - this is a very good idea, since trying to juggle a bendy hot foil parcel as you get it out of the oven can have disastrous results - I promise!


Cook for 40-45 minutes or whatever time the weight of chicken suggests.


Take the contents out and arrange on a plate.


Maybe serve with...





This is great served on a bed of rice, or with some new potatoes. If you want to make it more complicated, you can start adding pesto on top of the chicken, or making a herb stuffing and putting it underneath the bacon slice etc. It's also great with any number of vegetables from green beans to saut茅ed cabbages and baby sweetcorn.





For those able to eat dairy ...





Put the vegetables on the bottom of the foil, then the chicken breast on top. Bake for 30 minutes, then open the foil parcel, top the chicken with cheese and bake for a further 15 minutes or so - or until the cheese has melted.





What is the recipe for Chicken and Leek Parcels?
Chicken, Carrot, and Leek Parcels


Sounds tedious, but is easy and delicious. Plus younger children will think it鈥檚 cool!





4 chicken fillets or boneless breast portions (substitute tofu)





2 small leeks, sliced





2 carrots, grated





4 stoned black olives, chopped





1 garlic clove, crushed





4 9x9 pieces of wax paper





1-2 tbsp olive oil





salt and pepper





black olives and herb sprigs, to garnish





Preheat the oven to 400 degrees. Season the chicken well.





Divide the leeks equally among four sheets of greased wax paper, about 9 inches square. Place a piece of chicken on top of each.





Mix the carrots, olives, garlic and oil together. Season lightly and place on top of the chicken portions. Then carefully wrap up each parcel, making sure the paper folds are underneath and the carrot mixture on top.





Bake for 20 minutes and serve hot in the paper, garnished with black olives and herb sprigs.








What is the recipe for Chicken and Leek Parcels?
Oil a piece of foil and lay on your piece of chicken. Add rings of leeks, thinly sliced potatoes and carrots and peas.


Season with salt and pepper to taste.


Fold up the foil, crimping the edges and bake at 180C for 30 minutes, or toss on the BBQ for a similar time, turning once.


Open carefully to allow steam to escape and either eat off the foil, or transfer to a plate, being careful with the hot juices.
Cheeto Chicken Casserole


I know - I'm terrible!





CHICKEN CASSEROLE





INGREDIENTS





4 to 6 chicken breast, cooked and cut up


1 can cream chicken soup


4 boiled eggs, chopped


1 onion, chopped


1/4 c. mayonnaise


1/4 to 1/2 c. celery, chopped


Crushed cheetos for topping





DIRECTIONS





1) Mix above ingredients together and put in long casserole dish.


2) Crush enough cheetos to cover top.


3) Bake in 350 degree oven for 30 minutes
cut the chicken into chunks and marinade it in soycha. Then stir fry it with oil. When the chicken in half cooked, add the chopped leek into and pour a bit more of the soycha on it until done.

cheap make up

What is a good recipe for grilled honey mustard chicken or any other grilled chicken recipie? Tired of BBQ?

Honey Mustard Grilled Chicken





Submitted by: Connie





Rated: 5 out of 5 by 453 members





Yields: 4 servings





';A creamy honey mustard basting sauce gets added zip from steak sauce.';





INGREDIENTS:


1/3 cup Dijon mustard


1/4 cup honey


2 tablespoons mayonnaise


1 teaspoon steak sauce


4 skinless, boneless chicken breast halves





DIRECTIONS:


1. Preheat the grill for medium heat.


2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.


3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!





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Yummy Honey Chicken Kabobs





Submitted by: Ann Marie





Rated: 5 out of 5 by 638 members





Yields: 12 servings





';Honey, soy sauce, pepper and garlic make a terrific marinade and basting sauce for chicken chunks grilled on skewers with your favorite vegetables - try onion, bell peppers, tomatoes, or mushrooms.';





INGREDIENTS:


1/4 cup vegetable oil


1/3 cup honey


1/3 cup soy sauce


1/4 teaspoon ground black pepper


8 skinless, boneless chicken breast halves - cut into 1 inch cubes


2 cloves garlic


5 small onions, cut into 2 inch pieces


2 red bell peppers, cut into 2 inch pieces


skewers





DIRECTIONS:


1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).


2. Preheat the grill for high heat.


3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.


4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.





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Faux Jerk Chicken





Submitted by: BETHMCAFEE





Rated: 5 out of 5 by 32 members





Yields: 4 servings





';Chicken breasts take on the lively, robust flavors of the Caribbean after bathing in a spicy marinade.';





INGREDIENTS:


1/3 cup olive oil


3 tablespoons distilled white vinegar


1 1/2 tablespoons lime juice


1 tablespoon white sugar


1 teaspoon dried thyme leaves


3/4 teaspoon ground allspice


1/2 teaspoon cinnamon


1/2 teaspoon salt


1/3 teaspoon ground cayenne pepper


1 scotch bonnet chile pepper, minced


1/4 cup minced green onions with tops


2 cloves garlic, minced


4 skinless, boneless chicken breast halves





DIRECTIONS:


1. In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.


2. Preheat the grill for high heat.


3. Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.





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Detroit Hot Honey Wings





Submitted by: MMMMFOOD1





Rated: 5 out of 5 by 36 members





Yields: 6 servings





';These Detroit style wings are honey glazed as they grill and tossed with a sweet and spicy sauce right off the heat. Challenge your friends with more cayenne and hot sauce, or pull back the heat and serve with a blue cheese dressing to calm the fire!';





INGREDIENTS:


2 pounds chicken wings, tips discarded


1 teaspoon cayenne pepper (add more if you can stand it)


salt and ground black pepper to taste


1 cup honey


1/2 cup butter, melted


1/2 cup hot sauce





DIRECTIONS:


1. Preheat an outdoor grill for medium heat and lightly oil grate.


2. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.


3. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.


4. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce.





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Grilled Chicken in Pita Pockets





Submitted by: McCormick庐 %26amp; Company





Rated: 5 out of 5 by 10 members





Yields: 6 servings





';McCormick's庐 Grill Mates庐 Montreal Chicken Seasoning turns ordinary chicken into a zesty summer favorite. Try with kaiser rolls the next time.';





INGREDIENTS:


1/4 cup olive oil


2 tablespoons white wine vinegar


2 teaspoons McCormick庐 Grill Mates庐 Montreal Chicken Seasoning


1/2 teaspoon McCormick庐 Italian Seasoning


1 pound boneless, skinless chicken breasts


6 pita pockets


6 slices Monterey Jack or Muenster cheese


6 lettuce leaves


6 slices tomato


1/2 cup shredded carrot





DIRECTIONS:


1. Combine first 4 ingredients in large self-closing plastic bag or glass dish. Add chicken; toss to coat. Refrigerate 30 minutes or longer for added flavor. Remove meat from marinade; discard marinade


2. Preheat grill. Lightly grease grill rack. Grill chicken 5-6 minutes per side or until thoroughly cooked. Serve warm or cover and chill


3. Thinly slice meat and layer in pita pockets or on rolls. Top with cheese, lettuce, tomato and carrots, if desired.What is a good recipe for grilled honey mustard chicken or any other grilled chicken recipie? Tired of BBQ?
Baked Honey Mustard Chicken





INGREDIENTS


6 skinless, boneless chicken breast halves


salt and pepper to taste


1/2 cup honey


1/2 cup prepared mustard


1 teaspoon dried basil


1 teaspoon paprika


1/2 teaspoon dried parsley





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.


Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.What is a good recipe for grilled honey mustard chicken or any other grilled chicken recipie? Tired of BBQ?
ingredients


4 large skinless, boneless chicken breast halves


2/3 cup homemade or store-bought basil pesto


3 Tbs. fresh lemon juice


4 ripe plum tomatoes, cored


3 Tbs. extra-virgin olive oil; more for brushing


1-1/2 tsp. red-wine vinegar


1 clove garlic, minced


1 generous tsp. Dijon mustard


2 Tbs. chopped fresh basil (or a mix of cilantro, basil, and flat-leaf parsley)


Kosher salt and freshly ground black pepper








how to make


Heat a gas grill to high. Butterfly the chicken breasts by making a horizontal cut through the center of the thickest long side of the breast. Cut almost but not entirely through each breast. Open the breasts like a book. Cover with plastic wrap and pound to flatten slightly to an even thickness. Combine the pesto with 2 Tbs. of the lemon juice and rub over the chicken in a nonreactive dish.





Cut each tomato in half. Gently remove the seeds with your fingers, coarsely chop the flesh, and put it in a bowl. In a small bowl, combine the oil, vinegar, garlic, mustard, basil, remaining 1 Tbs. lemon juice, 1 tsp. salt, and a generous amount of pepper. Pour this over the tomatoes and combine well. Remove the chicken from the pesto, shaking to remove excess marinade, and sprinkle lightly with salt. Grill, turning once, until golden on both sides and cooked through, 4 to 6 minutes total. Transfer the chicken to a platter and serve hot or at room temperature. At the table, spoon the tomatoes over the chicken.





serving suggestions:


Use the tomatoes as a colorful topping for hot slices of garlic toast. Or, toss them with cooked pasta along with olives, chickpeas, and roasted red peppers. Or serve with a cold pasta salad and lots of fresh bread and butter.
I like quick and easy things. When we get tired of BBQ sauce around my house we use marinades. You can look in the condiment aisle of your grocery store for these, some are really good, and no prep work!!!!!





My favorite thing to do, though, is to use salad dressings for mariandes (they are basically the same thing, but the flavors are not as strong). I've used Italian dressing, Greek dressing, the sun-dried tomato basil dressing, Pesto salad dressing... all good. Another one I like to use is the Thai Sweet Chilli sauce. With any of these, just marinade the chicken at least for 30 minutes (overnight works best) and grill as usual.
How about a recipe for Grilled Chicken Breast with a Mole-Chili Rub - the perfect blend of spices.





4 Boneless Chicken Breast





Marinade:


2 tbs ancho chile powder


1 tbs chile powder


1 1/2 tbs chipotle chile powder


3 tbs cocoa powder


2 tbs kosher salt


1 tsp cayenne pepper


2 tbs mexican oregano


4 cloves garlic chopped


1/4 cup grape seed oil


1 large or 2 small limes





Measure all dry ingredients for the marinade into


a plastic bag. Seal and shake to mix. Add grape seed


oil, juice from the lime, and chopped garlic.





Place chicken breast on cutting board, remove


any fat. With a small fork, pierce chicken, both


sides about 6 - 8 times per side. This allows the marinade to penetrate the chicken. Add Chicken


to marinade. Refrigerate 1 hour and up to 4 hours.





30 minutes before you are ready to place on grill,


take chicken out of refrigerator.





Grill 5 minutes per side. Place on serving platter,


cover with foil %26amp; rest 5 minutes.





The meat is moist and tender. The flavors are amazing. The cocoa powder complements the chile powders and enhances the over all flavors of this dish.





For more great recipes visit:


http://www.cooking-is-easy-and-fun.com
Sweet and Zesty Grilled Chicken


1/4 cup Dijon mustard


3 tablespoons honey


1/2 teaspoon garlic powder


6 boneless, skinless chicken breasts *


(about 1 1/2 pounds)*





Blend mustard, honey and garlic powder in small bowl.





Grill chicken over medium heat for 10 to 15 minutes, turning occasionally and brushing with mustard mixture frequently.





*6 chicken breast halves with bone and skin may be substituted. Grill for 20 to 30 minutes or until chicken is no longer pink, brushing with mustard mixture during last 10 minutes.





Makes 6 servings.














Lemonade Grilled Chicken


1 (6 ounce) can frozen lemonade concentrate,


thawed and undiluted


1/2 cup soy sauce


1 teaspoon seasoned salt


1/2 teaspoon celery salt


1/8 teaspoon garlic powder


2 chickens, cut up





Combine all ingredients except chicken, stirring well. Place chicken on grill over red hot coals. Grill about 15 to 20 minutes, turning frequently.





Brush with sauce and grill an additional 30 to 35 minutes or until done, basting and turning frequently














Ruby-Glazed Chicken Breasts


Source: bhg.com





These chicken breasts have such a rich flavor from the currant and apple glaze that you would never guess they are low in fat鈥攐nly 3 grams per serving.





1/3 cup apple juice


3 tablespoons currant jelly


1 teaspoon cornstarch


1/4 teaspoon salt


1/8 teaspoon dried marjoram, crushed


6 chicken breast halves (about


2 1/4 pounds total)





For sauce, in a small saucepan combine apple juice, jelly, cornstarch, and salt. Cook and stir until mixture boils. Cook and stir 2 minutes more. Stir in marjoram.





Skin chicken. Grill chicken, bone side up, on an uncovered grill directly over medium coals for 15 minutes. Turn chicken and brush with sauce; grill for 20 to 30 minutes more or until chicken is tender and no longer pink. Brush with additional sauce before serving.





Makes 6 servings.





To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, bone side down, on grill over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 20 minutes of grilling.




















Grilled Mandarin Chicken


http://www.massrecipes.com/r


1/2 cup soy sauce


1/4 cup lemon juice


1/4 cup orange juice


1/4 cup salad oil


1/4 cup chopped onion


1 Tbs. curry powder


1 Tbs. sesame seed


2 tsp. chili powder


1/4 tsp. garlic powder


6 chicken quarters





Prepare marinade by combining all ingredients except chicken. Dip


chicken quarters in marinade and place in large bowl. Pour marinade


over chicken. Cover and chill for 3-4 hours, turning occasiionally.


When coals are ready, remove chicken from marinade and place on grill


over low burning coals. Grill, turning and basting with marinade


frequently. Cook about 40 minutes or until done. Note: Chicken may


be broiled in the oven

Does anyone know how to make chinese recipe ';salted chilli chicken?';?

I get this in my local chinese in Northern Ireland. its a starter course but I could eat it for my main course as well. all help appreciated.Does anyone know how to make chinese recipe ';salted chilli chicken?';?
Ingredients


2 tbsp salt


1 tsp Chinese five-spice powder


1 tsp ground Sichuan peppercorns


1 tsp ground black pepper


sunflower oil for deep-frying


900g/2lb raw, unshelled, headless prawns








Method


1. Heat a dry wok over a medium heat. Add the salt and stir constantly for about 4 minutes, until it has turned a slightly greyish colour.


2. Transfer to a small bowl and mix with the five-spice powder, Sichuan pepper and black pepper.


3. Pour some oil into a large pan until it is about one-third full and heat to 180C/350F/Gas 4 or until a small piece of white bread dropped into the oil browns and rises to the surface in 1陆 minutes.


4. Add half the prawns and fry for 30 seconds, until they have curled up and turned pink. Remove and repeat with the remaining prawns.


5. Reheat the dry wok, add 2 tbsp of the spiced salt and the cooked prawns, then flip the prawns over in the salt for 30 seconds so that it can penetrate them.


6. Tip on to warm serving plates and serve the remaining salt separately.Does anyone know how to make chinese recipe ';salted chilli chicken?';?
im from northern ire too and get it in my local chinese. heres a recipe which is close to the one i get





1 tablespoon Groundnut Oil


4 Chicken Thigh Fillets


medium Onion


2 cloves Garlic


1/4 teaspoon Ground Ginger


1/2 Orange Bell Pepper


1 medium Chilli


1 tablespoon Dark Soy Sauce


1 tablespoon White Wine Vinegar


1 tablespoon Sherry


1.5 tablespoons Chilli Sauce


1 tablespoon Granulated Sugar


1/2 teaspoon Salt


200ml Vegetable Stock








1 Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop.





2 Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chilli, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat.





3 Add the remaining ingredients to the pan, and continue cooking until most of the liquid has evaporated, and the chicken is cooked through (this should take 10 - 15 minutes).





4 Serve with rice or noodles.
first you run around naked to get the feel of the weather.


then you must catch a squawking chicken (it must be squawking)!


the next step in this process is catching ice in a bucket...and then u eat it cause ur soooo dang tired after u caught the chicken! NOW...u must remove the feathers and give them 2 a relative so they can make a feathered hat! and then proceed by throwing te chciken in the shower....and replace the water supply with chili that has been salted 57 times! the chicken will be noisy...and there might be a chance of gas...so remember 2 give it beno b4 u throw him in the showa! now he is chilied up! so toss him on the stove top and be ready 2 hear that sucker sizzle! *POP SIZZLE CRACKLE* wait 4 30 min and then season with the finest cane sugar! have a nice meal!
Ingredients:





Chicken whole (cleaned and cut into pieces) 1 Kg


Green chilli 10


Red chilli powder 1/2 tsp


White pepper powder 1/4 tsp


Black pepper powder 1/4 tsp


Yogurt (curd) 1/2 cup


Turmeric Powder 1/4 tsp.


Soya sauce 2 tbsp.


Cornflour 2 tbsp


Ginger 1/2 inch


Garlic 4 cloves


Onion 1


Tomato 1


Salt to taste


Vegetable oil as required


Green chilli and green coriander leaves for decoration

I'm looking for a recipe for the chinese dish ';Chicken with Sweetcorn';'; but NOT the soup. Ayone know?

I think this may be what you're looking for:





Chinese Chicken with Sweet Corn





Serves 4





Ingredients:





1/2 green bell pepper


1 red bell pepper or 1/2 red and 1/2 yellow bell pepper


1 can baby corn (sweet corn)


2 tablespoons soy sauce


3 tablespoons water or chicken broth


1 teaspoon wine or dry sherry


1 teaspoon white sugar


1/2 teaspoon sesame oil


1 teaspoon cornstarch


2 garlic cloves, peeled and chopped


Oil for stir-frying, as needed


2 cups cooked chopped chicken thigh meat (or leftover turkey meat)





Preparation:


Wash, remove the seeds from the bell peppers and cut into thin strips.


Rinse the can of baby corn in warm water and drain thoroughly.


Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl. Whisk in the cornstarch and set aside.


Heat the wok and add oil, drizzling it around the sides. When the oil is hot, add the garlic, and stir-fry until aromatic.


Add the baby corn, stir fry briefly, and then add the green bell peppers, red bell peppers. Continue stir-frying.


Give a the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.


Add the chicken, mix everything together, and serve hot over rice or noodles.I'm looking for a recipe for the chinese dish ';Chicken with Sweetcorn';'; but NOT the soup. Ayone know?
1 TBS (15ml) sunflower oil


2 cloves garlic, peeled and crushed


1 red pepper, cut into strips


125g (one small pack) baby sweetcorn, sliced lengthways


4 skinless chicken breast fillets, thinly sliced


a 400ml can of coconut milk


2-3 TBS (30-45ml) red curry paste


600ml chicken stock


2 TBS (30ml) light soy sauce


a 250g packet of Chinese egg noodles


6 salad onions, sliced at an angle


1 pack fresh coriander, chopped














Heat the oil in a wok or large frying pan and fry the garlic for a few seconds. Toss in the red pepper and baby sweetcorn, then stirfry over a high heat for 3 minutes or until softened.


Add the chciekn to the pan and cook for a further minute.


Stir inthe coconut milk, curry paste, chicken stock and soy sauce. Bring to the boil, then simmer for five minutes.


Meanwhile, place the egg noodles in a large bowl and cover with boiling water. Leave them to soak for two minutes then drain well.


Add the salad onions and coriander to the curry and heat through until they are hot.


Place the noodles into warmed bowls and spoon the chicken curry and it's sauce over them. Serve at once