STORM's blog: "RECIPES--CHICKEN"

Sauce:

1/2 cup cornstarch

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep−frying

2 cups sliced green onions

16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).

Stir until sugar dissolves.

Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.

Stir in egg.

Add 1 cup cornstarch and mix until chicken pieces are coated evenly

. Add cup of vegetable oil to help separate chicken pieces.

Divide chicken into small quantities and deep−fry at 350 degrees until crispy.

Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot.

Add onions and peppers and stir−fry briefly.

Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

1 can (20 oz.) sliced pineapple in syrup

2 Whole chicken breasts, split (or 1 cut up 3 lb. fryer)

2 tablespoons Butter

1/4 cup Dry sherry

3 tablespoons Soy sauce

2 large Clove garlic, pressed

2 tablespoons Finely chopped crystallized ginger

1/2 teaspoon Salt

1 Red bell pepper, seeded, chunked

1 1/2 cups Sliced celery

1/2 cup Sliced green onion

1 Papaya, peeled, sliced (optional)

1 tablespoon Cornstarch

Drain pineapple, reserving syrup.

Brown chicken in butter; Drain.

Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken.

Cover, simmer 30 minutes, turning chicken once.

Remove chicken.

Add pineapple, bell pepper, celery, green onion and papaya to pan.

Dissolve cornstarch in 1/2 cup water. Stir into pan. Bring to boil. When thickened, spoon over chicken.

1 lb skinned chicken breast

1 cup vegetable oil

5 slices fresh ginger root

3 green onions, chopped to about 1" lengths

1 green pepper, chopped as above

1/2 cup diced bamboo shoots

1/3 slivered almonds

(a little vegetable oil to fry in)

Marinade:

1/4 tsp salt

1/8 tsp white pepper

1 tsp cornstarch

1 Tbsp soy sauce

1 egg white

Seasoning sauce:

1 Tbsp rice vinegar

2 Tbsp soy sauce

1 Tbsp dry sherry

1/2 tsp salt

1 tsp sugar

1/2 tsp cornstarch

Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up. drain well on paper towel. Let stand for 5 minutes before using.

Dice chicken into 1 inch cubes.

Combine marinade ingredients, add chicken and mix well.

Let stand 1/2 hour.

Heat oil in wok, add chicken and stir fry until browned.

Remove chicken and drain well.

Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegetables are crisp−tender.

Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. bring to boil.

Add chicken to boiling sauce.

Stir fry chicken until coated with sauce.

Add almonds, mix well.

4 Boneless Chicken Breast Slices

2 Cans (14-16 oz.) Diced Tomatoes

1 Red Pepper, Thinly Sliced.

2 Cloves Garlic, Crushed.

1 Tbsp. Olive Oil

1/2 Tsp. Dried Basil

1/4 Cup Fresh Parsley, Chopped

Crock Pot Recipe:

Mix all ingredients, except for Olive Oil, in a 3-6 quart Crock Pot.

Cook 7-8 hours on low or 3-4 hours on high.

Stir in Olive Oil and sprinkle with Parsley.

Variation: Add 1 Tsp. Oregano and/or 1 can Canellini beans.

4 Boneless Chicken Breast Slices

2 Fresh Peaches

1 Egg

2 Tbsp. Butter

3/4 Cup Water

1 Onion, Chopped

Zest of 1 Lemon (1/4 Tsp.)

1/2 Cup Fresh Basil Leaves, Chopped

Brush Chicken with Egg.

In a large frying pan, saute over a medium heat in Butter, until done, approximately 30 minutes.

Turn over a couple of times to cook both sides evenly through. Remove to a temporary dish.

Peel and slice the peaches.

Pour Water into frying pan.

Add Peaches, Onions and Lemon Zest.

Cook, stirring until thickened.

Stir in Basil and Salt and Pepper to taste.

Place Chicken in serving dish and pour sauce over it.

Serve with Rice.

Variation:

Dredge Chicken in Flour after brushing with egg. Use Shallots instead of onions. Use Chicken Broth instead of Water. Use 1 small can of peaches instead of fresh peaches.

4 Boneless Chicken Breast Slices

1/2 Stick Butter, cut into 4 slices

2 Tbsp. Fresh Parsley

1 Clove Garlic, Crushed

1 Egg

1/2 cup Bread Crumbs

2 Tbsp. Olive Oil

Roll the butter slices in mixture of Parsley, Garlic and Salt and Pepper to taste. Roll chicken breasts around butter slices. Brush chicken rolls with beaten egg. Roll in Breadcrumbs and saute in Olive Oil, turning to cook evenly on all sides.

CHICKEN SCALLOPS WITH LEMON

1 1/2 lb. boneless, skinless chicken filets

Salt

Freshly ground pepper

Flour 2 tbsp.

butter 3 tbsp.

olive oil

3/4 c. beef broth

6 paper-thin lemon slices

1 tbsp. lemon juice

2 tbsp. soft butter

Cut chicken into 3/8 inch thick scallops

. Pound 1/4 inch thick, season with salt and pepper, dip in flour and shake off excess.

Melt 2 tablespoons butter with 3 tablespoons oil in large, heavy skillet.

When foam subsides, add chicken and saute 2 minutes on each side or until golden brown.

Transfer scallops to platter with tongs.

Pour off all fat from skillet except a thin film on bottom.

Add 1/2 cup beef broth and boil briskly for 1 to 2 minutes, stirring constantly.

Return chicken to skillet and arrange lemon slices on top.

Cover and simmer over low heat 10 to 15 minutes or until chicken is tender.

Transfer chicken to platter and surround with lemon slices.

Add remaining 1/4 cup of broth to skillet and boil briskly until stock is reduced to syrupy glaze.

Add the lemon juice and cook, stirring, for 1 minute.

Remove pan from heat, swirl in 2 tablespoons of soft butter, pour sauce over scallops and serve. Serves 4.

 1 (2-2 1/2 lb) chicken, cut up or split

1 cup rice, long-grain

1 small can garbanzo beans

1 heaping teaspoon onion flakes

salt,pepper and cinnamon to taste

1 tablespoon butter

2 cups water

Mix all ingredients, except chicken and place in large glass baking dish.

Place chicken pieces on top.

Cover tightly with foil.

Bake at 350 degrees for 1 hour and 20 minutes.

Makes 4-6 servings

 1 (10 3/4 oz) cam cream of chicken soup

1 (10 3/4 oz) can cream of celery soup

1 (10 3/4 oz ) can cream of mushroom soup

1 cup water

1 ( 2-2 1/2 lb) whole cut up fryer

1 cup converted rice

Pour cream of celery soup, cream of chicken soup, cream of mushroom soup and water over rice.

Place a washed , salted fryer on top of rice and soup mixture.

Cover with foil and bake for 1 hour at 350 degrees.

Uncover and brown chicken for 30 minutes.

Makes 4-6 servings

 1 stick margarine, melted

1 medium onion, chopped

1 (10 oz) package frozen broccoli

3 cups cooked, deboned chicken, cut into small pieces

1 (10 3/4 oz) can cream of chicken soup

1/2 cup milk

1/2 cup cheese whiz

1 1/2 cups minute rice (cooked)

Saute onion in margarine.

Add soup, milk, cheese whiz, broccoli, and rice.

Heat and add chicken.

Pour into casserole and bake at 350 degrees for 35 to 45 minutes.

This casserole may be frozen prior to baking.