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.
GREAT AND EASY CHICKEN CASSEROLE
2 lg. chicken breasts, halved
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped
Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.
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.
Chicken & Corn Chowder
1 lbs chicken breast
1 chopped onion
4 T butter
2 stalk chopped celery
4 c fresh corn (6 ears)
2 med. boiling potatoes, diced
3-4 T flour
3 c chicken stock
1 c heavy cream (or substitute buttermilk - marilee)
Melt butter and fry chicken, but do not let brown — when it’s glistening, lower heat and simmer 10 minutes or until meat is firm.
Cut up and set aside. Puree 2 c of corn until smooth (note: marilee says keep 1/2 of the kernels whole or even used a can of creamed corn). From the chicken frypan drippings, saute onion and celery until soft. Sprink with flour and cook until bubbly. Add rest of ingredients, and simmer 15 minutes until the pototo is tender. Stir in cream or buttermilk, salt and pepper. Heat and serve. Serves 6-8.
Mini chicken schnitzels with coleslaw
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger food
Favourite flavours: Chicken
INGREDIENTS
4 skinless chicken breast fillets
2 cups flour
Salt and freshly ground black pepper
3 eggs, beaten
50ml milk
3 cups Japanese panko breadcrumbs (available at Asian grocery stores)
2 cups vegetable oil
Coleslaw
½ cup Japanese Kupi mayonnaise (available at Asian grocery stores)
1 lemon, juiced and zested
1 cup finely shredded celeriac
1 cup finely shredded carrot
1 cup finely shredded cabbage
½ red onion, cut in half then sliced finely
METHOD
1. Make schnitzels: Cut chicken breast fillets in half lengthways then, if necessary, flatten meat with mallet until 4mm thick. Cut into mini-schnitzels, about 4cm square, or into any shape you desire.
2. Season flour with salt and pepper. Transfer into plastic bag, then add chicken. Toss until well-coated.
3. Combine egg and milk. Dip chicken pieces into egg wash, then coat with breadcrumbs.
4. Heat oil in frying pan. Shallow fry chicken for 3 minutes each side until golden brown. Drain on paper towel.
5. Make coleslaw: Combine mayonnaise, lemon juice and lemon zest in small bowl. Season with salt and pepper to taste. In large bowl, stir mayonnaise dressing through combined celeriac, carrot, cabbage and onion.
6. To serve, re-heat schnitzels, if necessary, and top with 1 teaspoon coleslaw.
Almond Chicken
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2″ ginger root slice — minced
1 garlic cloves — minced
1 egg
1 cup almonds — ground
6 cups peanut oil
Pat chicken dry with paper towels. Cut into strips 1/2″ wide by 3″ long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.
Almond chicken
1 lb skinned chicken breast.
1/3 Slivered almonds
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 cup vegtable oil
~~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
Cut chicken into 1” 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 vegtables are crisp-tender. Combine ingrediants 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 and serve hot.
10 Minute Szechuan Chicken
Ingredients
4 each chicken breast, halves, boneless and skinless
1 1/2 tablespoon vinegar, white wine or rice wine
3 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon vegetable oil
1/4 cup water
3 each garlic cloves, minced
6 each green onions, cut into 1 inch pieces
5 tablespoon soy sauce, (low salt)
1/8 teaspoon cayenne, or to taste
Directions:
Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.
Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.