Results 1 to 10 of 10

Thread: Chicken Inn

  1. #1
    Coolbie www.desirulez.net
    Join Date
    Jul 2010
    Location
    Jithy jaga Labby
    Posts
    313

    T

    Default Chicken Inn

    Follow us on Social Media







    ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN


    1 c. soy sauce
    1/3 c. sugar
    4 tsp. vegetable oil
    1 1/2 tsp. ground ginger
    1 tsp. five spice powder
    2 bunches green onion
    16 chicken tenders (approx. 2 lbs.)

    Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
    Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.


    Another variation of the same recipe:


    4 halves, skinned & boned chicken breasts
    2 c. half & half
    1 1/2 c. mayonnaise
    3 tbsp. mango chutney
    2 tbsp. dry sherry
    1 tbsp. sherry vinegar
    2 tbsp. plus 1 tsp. curry powder
    1 tsp. turmeric
    2 c. finely chopped salted roasted peanuts


    Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
    Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

  2. #2
    Coolbie www.desirulez.net
    Join Date
    Jul 2010
    Location
    Jithy jaga Labby
    Posts
    313

    T

    Default Oriental chicken wings

    6 chicken wings
    1 sm. clove garlic
    1 scallion
    1/4 c. soy sauce
    2 tbsp. honey
    2 tsp. rice-wine vinegar
    1/2 tsp.g rated ginger
    1/2 tsp. oriental sesame oil
    Pinch of cayenne
    1 tsp. sesame seeds
    1 tbsp. chopped fresh coriander or parsley


    Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
    Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

  3. #3
    Coolbie www.desirulez.net
    Join Date
    Jul 2010
    Location
    Jithy jaga Labby
    Posts
    313

    T

    Default Apricot chicken wings

    1 pkg. Lipton onion soup
    1 jar apricot preserves
    1 bottle of clear Russian dressing
    2 lbs. chicken wings


    Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

  4. #4
    Coolbie www.desirulez.net
    Join Date
    Jul 2010
    Location
    Jithy jaga Labby
    Posts
    313

    T

    Default Hot-n-spicy chicken wings

    5 lbs. bag chicken wings (drumettes)
    12 fl. oz. Louisiana Pre Crystal Hot Sauce
    1-2 sticks butter


    Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

  5. #5
    Coolbie www.desirulez.net
    Join Date
    Jul 2010
    Location
    Jithy jaga Labby
    Posts
    313

    T

    Default Chicken fry iced tea

    5 lbs. sugar
    4 oz. plus 1 c. instant tea
    1 gal. boiling water


    Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500

  6. #6
    Coolbie www.desirulez.net
    Join Date
    Jul 2010
    Location
    Jithy jaga Labby
    Posts
    313

    T

    Default Crispy oriental chicken wings (microwave)

    1 1/2 lbs. chicken wings, disjointed
    1 med. egg
    1/2 c. soy sauce
    2 tbsp. garlic powder
    1/4 tsp. ginger powder
    1 med. onion, finely diced
    2 c. finely crushed corn flakes

    Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

  7. #7
    Coolbie www.desirulez.net
    Join Date
    Jul 2010
    Location
    Jithy jaga Labby
    Posts
    313

    T

    Default Chicken soup with tiny meatballs

    2 lb. stewing chicken
    4 c. water
    2 1/2 tsp. basil
    1/2 lb. sm. onions
    1 bay leaf
    1 clove garlic
    5 carrots, sliced
    Parsley and celery leaves
    Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10
    minutes.
    --MEATBALLs --
    1 c. finely minced beef
    1 egg
    1 slice crumbly white bread
    1/2 tsp. salt
    Freshly ground black pepper
    Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

  8. #8
    Coolbie www.desirulez.net
    Join Date
    Jul 2010
    Location
    Jithy jaga Labby
    Posts
    313

    T

    Default Chicken tortellini soup

    2 carrots
    1 onion
    2 garlic cloves
    3 cans cream of chicken soup
    6 c. water
    1 tsp. oregano
    1 tsp. basil
    1 pkg. boneless chicken breasts, cut into bite-size pieces
    1 bag cheese tortellini
    2 boxes frozen broccoli
    Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.

  9. #9
    Coolbie www.desirulez.net
    Join Date
    Jul 2010
    Location
    Jithy jaga Labby
    Posts
    313

    T

    Default Chicken casserole

    6 chicken breasts
    2 onions
    8 c. water (approximately)
    3/4 loaf bread
    Celery
    Poultry seasoning
    2 tbsp. melted butter
    1 can cream of mushroom soup
    1 can cream of chicken soup
    Sharp cheese, sliced
    Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.

  10. #10
    Coolbie www.desirulez.net
    Join Date
    Jul 2010
    Location
    Jithy jaga Labby
    Posts
    313

    T

    Default Bema's chicken and rice casserole

    1/2 lb. margarine
    1 c. chopped green pepper
    1 c. chopped onion
    4 c. chicken broth (2 cans sweet sue)
    1 c. rice (Uncle Ben's wild and long rice works well)
    Place chicken breasts skin side down into baking dish with margarine and bake at 350 degrees for 30 min.
    Remove breasts temporarily, stir in peppers and onions, add rice. Place chicken on top skin side up. Bake at 350 degrees for at least an hour. This is a nice make ahead dish suitable not only for family but for company as well.

 

 

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •