Berlin Chicken Soup

Ingredients

1 soup hen
1 bunch soup-vegetables
1 onion
150 grams rice
250 gram peas (frozen)
250 gram Asparagus

Instruction

Cook the hen with the soup vegetables and the onion cooked. Take the chicken out of the soup, loosen the meat from the bones and cut it into pieces.

Put 3 litres of water with 2 teaspoons of salt and bring it to a boil. Put the rice in the boiling water and let it simmer for 12 to 15 minutes without a lid. Drain the rice on a sieve, pour with lukewarm water and let it drip.

Cook in the soup the peas and the asparagus cooked. When the vegetable is soft, the chicken meat and the rice can be added.

Serving: with chopped parsley.

Preparation: 20 minutes.
Preparation time: 1.1/2 to 2 hours.

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Rice with chicken livers and vegetables for 6 people

Ingredients

100 grams chicken fat or margarine
10 a 12 chicken livers
250 grams carrots
2 medium onions
Small bunch of parsley
300 grams of rice
1 liter chicken broth or water
3 teaspoons turmeric yellow root powder
Pepper and salt
some garlic or garlic powder
2 large tomatoes

Instructions

1 make the chicken fat in the pan hot and fry the chickens livers.

2 cut them into nice pieces.

3 Grate the carrots and slice the onions and parsley finely.

4 Add this to the rest of the chicken fat in the pan and bake everything for 5 minutes. The onions should not become brown.

5 Add the remaining ingredients, except the tomatoes, and put the chickens livers in the pan again.

6 put the lid well on the pan and let it simmer gently until the rice has absorbed all the liquid. The whole must not be dried.

7 peel the tomatoes, cut into pieces and add them to the hot rice.

Tip: Use a thick-bottomed casserole and a well-balanced lid.

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Garlic Parmesan Chicken Wings
Total Time: 6 minutes/Prep Time: 5 minutes/Cook Time: 1 min/Makes 12 Servings

Ingredients:

1/4 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup parmesan cheese, grated
24 chicken wings, nude, baked or fried

Instructions:

In a small glass bowl, melt butter in microwave.

Whisk into butter the garlic powder, onion salt and pepper.

Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.

Top with parmesan cheese and serve immediately.

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Lemon Chicken recipe

Prep 15 /Cook 20 m /Ready In 55 m/Servings  : 6

     
Ingredients

3 Pounds Boneless Chicken Breasts, Cut Into 2-Inch Pieces
1 Tablespoon Dry Sherry
1 Tablespoon Soy Sauce
1/2 Teaspoon Salt
2 Eggs
2 Cups Vegetable Oil
1/4 Cup Cornstarch
1/2 Teaspoon Baking Powder
1/3 Cup White Sugar
1 Tablespoon Cornstarch
1 Cup Chicken Broth
1 Tablespoon Lemon Juice
1 Teaspoon Salt
1 Lemon, Sliced
2 Tablespoons Vegetable Oil

Instructions

Take a bowl and add chicken, soy sauce, ½ teaspoon salt and sherry sauce, mix well.
Cover and place into refrigerator for 20 minutes.

In separate bowl add cornstarch, eggs and baking powder, whisk well.
Add chicken pieces and toss well. Place aside.

Heat 2 cup of oil in deep pan and fry chicken pieces in batches.
Leave to fry till golden brown.

Spread on paper towel to drain out excess oil.
In a bowl add sugar, broth, 1 teaspoon salt, 1 tablespoon cornstrach lemon slices and lemon juice, mix.

In a saucepan heat 2 tablespoons of oil and stir in lemon mixture.

Cook till the sauce is lightly thickened.
Drizzle on chicken and serve.

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Delicious chicken with cashew and beans

Ingredients

400 gram chicken breast
200 gram Mie
1 red pepper
350 gram green or yellow beans (we have used yellow which are some sweeter of taste)
150 gram unsalted cashew nuts
Splash of sunflower oil
Pinch of salt

Marinade

100 ml sherry
100 ml soy
1 tablespoon cornstarch
1 teaspoon sambal
1 teaspoon ginger powder
1 crushed garlic toe.

Instructions

Stir the ingredients for the marinade together in a bowl. Cut the chicken breast into cubes,

Stir through the marinade and leave for fifteen minutes or longer.
Cut the beans in two or threes and blanch them 5 minutes in boiling water with a little salt and drain.

Cut the pepper into thin strips.
Heat a wok with a little oil.
Let the chicken drain into a sieve (catch the marinade on) and fry the strips.

Quickly in hot oil. Scoop them into a plate, and cover it with aluminum foil.

Put the peppers and beans in the wok and stir fry for 5 minutes.
Gently pour the marinade and simmer for a few minutes until
The vegetable dente is.

Add some extra soy or sherry to taste, or both.
Put the chicken and the Mie, scoop through each other and warm well.

Sprinkle at the last moment, the cashew nuts over it.

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Chicken in sweet and sour sauce recipe
For 4 people.
Preparation: 15 minutes. Preparation time: 30 a 35 minutes.

Ingredients

4 tablespoons sunflower oil
1 garlic clove
4 chicken pieces
Pepper and salt
15 grams flour
2 sour apples hand
1 small can pineapple cubes
A pair of blue and green grapes
A few discs voice ginger or polka dot
For the sauce
2 teaspoons cornstarch
1 dessert spoon soy or soy sauce
3 tablespoons rice vinegar
3 tablespoons brown sugar or honey
1.1/2 dl pineapple syrup (leak-moisture from the can)

For garnish: a finely chopped parsley, a few sprigs of parsley.

Kitchenware: a large shallow pan.


Instructions

1 Preheat the oli and do the very finely chopped or pressed garlic in it.

2 Roll the chicken pieces by the salted and spiced flour,
And fry them Brown.

3 lower the heat, add the sliced or chopped apples (cores removed),
Pineapple, grapes and ginger.

4 leave everything on low heat 15 2 20 minutes simmer.

5 Mix all ingredients for the sauce, pour them into the pan
And cook gently movable, the Court already another 2 to 3 minutes.

6 Garnish the dish with the chopped and sprigs of parsley.

Serve hot with cooked rice.

Variation:

Add some chopped onions or shallots to the sauce
To make this something spicier.

Should be served immediately after preparation

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Mama's delicious Chicken Salad recipe

Ingredients

3 pots of chicken broth with chicken or home-cooked chicken
1 small red bell pepper
half cup parsley finely chopped
1 small onion finely chopped
fresh black ground pepper
3 large spoons zaanse mayonnaise
a dash of ketchup

instructions

the chicken rinse with hot water and then with cold water so that the fat off it is draining,

And mincing,
than the pepper through
and the parsley, pepper and onion
and then stir in ketchup and mayonnaise.


Tip: For the best flavor make it with chicken stock of california.

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Lasagna with Chicken and Zucchini
This dish is sufficient for 3 to 4 persons

Ingredients

500 grams chicken breast
2 tablespoons oil
salt and pepper
1 large or 2 small courgettes
35 g butter or margarine
35 grams flour
300 ml milk
300 ml. vegetable stock
1 biological lemon
1 egg, medium
sugar
5 stalks Basil
6 to 9 lasagna sheets
75 g pecorino cheese
FAT to grease the shape

Instructions

Cut the chicken breasts across the width into paste. Heat some oil in a large pan and fry the slices of chicken breast in small portions on both sides just until the rawness of it. Season to taste with salt and pepper and take them out of the pan.

Wash the zucchini and cut into slices. Bake this in a little oil, with small portions at once, briefly. Make this season with some salt and pepper. Get also the zucchini out of the pan.

Melt the butter in a saucepan and when it is hot, add the flour. Stir well so that the flower can burn in the butter. Then the milk is stirring to add, and then in the vegetable stock. Grate the peel of half a lemon and press the moisture there above the sauce. Add the zest to the sauce. Bring the sauce to a boil and let Cook for 5 minutes.

This lemon-cream sauce gives a refreshing touch to the lasagna. Test regularly to prevent the lemon too much is going to dominate.

Losroeren the egg in a bowl with 2 to 3 tablespoons of the sauce. This with salt, pepper, sugar and some lemon juice to taste. The whole add to the sauce and stir well. The Basil washing, drying and what keep aside for garnish. The leaves of the pick and then mincing and steal into the sauce.

Grease a baking dish, pour some sauce on the bottom, put 2 or 3 lasagne sheets on and hit something. Chicken breast with sauce and Zucchini out and showering. Cover with 2 to 3 lasagne sheets. Once again a layer chicken and courgette there on and cover with the remaining sauce. The pecorino there about grating.

The lasagna in a on 200 degrees preheated oven in ca. 40 minutes yarn. Garnish with basil leaves and grate some lemon peel.

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Spicy Korean Chicken
Serves 2-3

Ingredients

10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving

Batter
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water

Sauce
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated

Instructions

1. Mix the ingredients for the batter in a bowl until smooth with no lumps.

2. Heat oil in a pot to 340°F.

3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.

4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.

5. Drain the wings and increase the heat.

6. Heat oil to about 375°F.

7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

8. Enjoy!

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Cheesy Chicken Soup recipe
6 servings

Ingredients

1/2 cup diced onion
2 Tablespoons olive oil
2 Tablespoons flour
4 cups chicken broth
1 - 14 ounce can diced tomatoes & green chilies*
1 cup chopped cooked chicken
1 cup uncooked pasta noodles
1 1/4 cups milk
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste

Instructions

Place the onions and oil in a large pot. Sauté for 3-4 minutes on medium heat until the onions are soft.

Sprinkle the flour over the onions and stir in. Cook for 2 minutes.
Whisk in the chicken broth until the flour has been dissolved. Stir in the tomatoes and chicken and bring to a boil.

Add noodles and bring to a boil again. Reduce heat and simmer for about 10 minutes or until noodles are al dente.

Stir in the milk and cheese until melted and creamy. Season to taste with salt and pepper. Serve immediately.

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Chicken Cigars recipe
for 4 persons | preparation: approx. 35 min

Ingredients

2 tbsp olive oil
6 spring onions, finely chopped
½ tbsp grated ginger root
500 g (corn) chicken breast,
into small pieces
½ tl saffraanpoeder
100 g white almonds
salt and pepper (freshly ground)
2 tablespoons orange blossom water
1 small egg, beaten
1 tbsp toasted sesame seeds
oil for frying
20 sheets of spring roll pastry (frozen), thawed

Instructions

Heat the oil in a frying pan and sauté the spring onions and Ginger all omscheppend 3 minutes. Add the chicken and saffraanpoeder and cook them allomscheppend Brown and cooked. Scoop the almondsand

FRY briefly.
Take the pan from the heat and let the chicken mixture to cool. Do it over in the food processor and add salt and pepper to taste, the orange blossomwater, the egg and sesame seeds; times everythingcoarse.

Heat the frying oil to 190 ° c. Scoop two largetablespoons of the chicken mixture on a sheet ofdough and let 2 cm of the edges free. Fold the sidesin and roll out the dough on to cigars. Paste the edgeswith water.
Fry the rolls in about 5 minutes until golden brown.Serve hot.

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Chicken Curry with fruit recipe

Ingredients


350 g chicken breast
4 ginger balls
2 apples
3 tbsp oil
2 onions, chopped
1 garlic clove, finely chopped
½ tbsp grated ginger root
2 tbsp Curry
4 pineapple slices (canned), chopped 1 banana, sliced
100 g raisins
2 tbsp ginger juice
½ dl pineapple juice
1 tbsp soy sauce
salt and pepper (freshly ground)

Instructions

Cut the chicken into pieces of 3 cm. Cut the ginger balls. Peel the apples, remove the cores and cut them into pieces.

Heat the oil in the wok and stir fry the chicken around Brown. Add the onion, garlic, ginger root and Curry and stir fry everything about 4 minutes. Add the rest of the ingredients and let it all simmer for 5 minutes. Bring the curry to taste with salt and pepper.
Spoon the curry in a big warm bowl and serve the Court directly. Serve with green beans and rice (basmati).

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Coconut-Curry Chicken

Ingredients

Nonstick cooking spray
1 lb. skinless, boneless chicken thighs, cut into bite-size pieces
1 15-oz. can unsweetened light coconut milk
2 Tbsp. red curry paste
1 Tbsp. natural peanut butter
1 Tbsp. reduced-sodium soy sauce
2 cups green beans, halved lengthwise if large
2 medium carrots, cut into thin bite-size strips
1 medium red sweet pepper, cut into thin strips
1⁄3 cup snipped fresh cilantro 1⁄4 cup sliced green onions
2 cups hot cooked brown rice
Lime wedges

Instructions

1. Coat an extra-large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook until no longer pink, stirring frequently. Stir in the next four ingredients (through soy sauce) until combined; add the next
three ingredients (through sweet pepper).

2. Bring to boiling; reduce
heat. Simmer, uncovered, 10 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro and green onions. Serve over rice with lime wedges. Makes 4 servings (1 cup chicken mixture and
1⁄2 cup rice each).

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Juicy Extra Flavored Grilled Chicken Wings

Ingredients

1 cup cider vinegar
3/4 cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons red chile powder

1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon hot pepper sauce (such as Frank's RedHot(R))
4 pounds chicken wings

Instructions

Mix cider vinegar, mayonnaise, Worcestershire sauce, chili powder, cayenne pepper, black pepper, and hot sauce together in large bowl.
Transfer wings to sauce and mix well. Refrigerate for 1 hour.

Preheat indoor grill over medium-high heat; make sure your kitchen is well ventilated.
Place wings on griddle turning every 1 1/2 minutes getting a good charred crust all around and preventing burns.

Total cook time is about 12 minutes or until internal temp is 165 degrees F.
Serve with your favorite cool blue cheese dip!

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Beer Marinated Grilled Chicken Breast Inasal

Ingredients

2 lbs. boneless chicken breasts

Marinade ingredients:

¼ cup vinegar (white or apple cider)
2 teaspoons minced ginger
¼ cup soy sauce
1 cup beer (Lagunitas little sumpin)
½ teaspoon salt
¼ teaspoon ground black pepper
2 limes
1 teaspoon turmeric powder
1 teaspoon annatto powder

Basting sauce ingredients:

3 tablespoons soy sauce
2 tablespoons margarine

Instructions

Lay the boneless chicken breasts flat on a chopping board. Cover with a cling wrap. Flatten by pounding with a meat tenderizer tool. Set aside.

Make the marinade by combining the marinade ingredients in a large bowl, Mix well. Add the pounded chicken breasts. Marinate for at least 3 hours (I usually marinate overnight). Don't forget to cover the bowl and place inside the fridge.

Prepare the basting sauce by combining 3 tablespoons of soy sauce, 2 tablespoons of margarine, and the remaining marinade. Mix well and then microwave for 1 minute.


Heat the grill. Start to cook the beer marinated chicken. Baste with the basting sauce and grill one side in medium heat for 3 to 4 minutes. Flip the chicken breast to cook the other side.Baste the top part with the basting sauce, Continue to do this step one more time or more until the chicken breasts are done.
Transfer to a serving plate. Serve with papaya atchara and sinamak.
Share and enjoy!

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Kung Pao Chicken

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Instructions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

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