100 ways to cook chicken

[CeaBee]

but they all taste like chicken



what unno plan to cook this week?

[Skelly]

Re: 100 ways to cook chicken

i made sweet and sour chicken on friday and it was banging!

[CeaBee]

Re: 100 ways to cook chicken

i don't think i've ever cooked that. Any special recipe? or google will do?

[Skelly]

Re: 100 ways to cook chicken

mi buy dis an tek di recipe off di back..and mi use boned chicken not di boneless like dem recommend chop up like u gwine curry, season and flour, fry, cook down in sauce and pineapple chunks, sweet peppers, chinese veg...serve wid white rice ....yummeee

[johnnycakes]

Re: 100 ways to cook chicken

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Skelly</div><div class="ubbcode-body">mi buy dis an tek di recipe off di back..and mi use boned chicken not di boneless like dem recommend

</div></div>


You can also use honey and lemon or vinegar and sugar/Splenda to create the sweet and sour effect for less money.

You can saute up a bunch of finely chopped onion in minimal oil in a stainless pan til slightly brown and when the bottom of the pan turns brown, turn down the flame, add about a half cup of water and simmer off the brown stuff sticking to the pan.

Add some vinegar/sugar or lemon and honey or any combination of the sweet and sour ingredients, a bit of cornstarch that has been dissolved in a little cold water to thicken the sauce. To make it extra chickeny, add a teaspoon of chicken bouillon.

Then throw in your cut up chicken pieces and bok choy or other green veg and simmer until the chicken is done.

I cook chicken hearts (Chinese supermarket) and chicken necks this way for my great niece and nephew who think it is WAY cool to be eating a plate full of HEARTS.
Something their typical American McDonald's diet folks turn green just thinking about.

You know the type.
They go on vacation to Jamaica or other exotic locale and rather than try the local great and very different food available will ask where the nearest burger and french fry (chip) joint is located.

They just don't know what they are missing.

[Tulip]

Re: 100 ways to cook chicken

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: CeaBee</div><div class="ubbcode-body">but they all taste like chicken



what unno plan to cook this week? </div></div>

I'm fond of Italian food. I have no intention of making it this week, but I have made <span style="font-weight: bold">Chicken Piccata</span> before and it was very tasty: http://allrecipes.com/recipe/lemon-chicken-piccata/detail.aspx.

Ingredients

3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Directions

Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.

Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.

Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Nutritional Information

Amount Per Serving Calories: 421 | Total Fat: 21.2g | Cholesterol: 128mg

[j-kid]

Re: 100 ways to cook chicken

Try spring chicken, dem sey it taste like frog legs.

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: CeaBee</div><div class="ubbcode-body">but they all taste like chicken

</div></div>

[Gen]

Re: 100 ways to cook chicken

not fond of s&amp;s chicken with any kind of breading/flour

We prefer the Thai style sweet &amp; sour mi need fi find a recipe fi dat

[twiney]

Re: 100 ways to cook chicken

Gen I dont flour mine like you I hate the coating on mine. See a recipe here try it and tell me (although it have whole heap of ingredients) mek mi look one next one

Sweet and Sour Chicken Stir Fry
User Rating 5 Star Rating (1 Review) Write a review

By Darlene Schmidt, About.com Guide
&quot; Sweet and Sour Chicken Stir Fry&quot;

Sweet &amp; Sour Chicken - Mmmm...!
D.Schmidt
This healthy and colorful recipe will please everyone at dinnertime - even the kids. Slices of chicken (or pork) are cooked in a special Thai-style sweet and sour sauce that's tangy-delicious. Add shiitake mushrooms and bok choy, plus fresh vegetables such as bell peppers and tomatoes plus fresh coriander, and you've got a low-fat, one-dish meal that also makes a great party or potluck dish.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:

SERVES 4
MARINADE: 4 Tbsp. soy sauce mixed with 1 tsp. cornstarch
3-4 boneless chicken breasts or 6-8 thighs (OR the equivalent of pork)
1 red and 1 green bell pepper, chopped into bite-size pieces
4-6 fresh shiitake mushrooms, sliced
4 small &quot;heads&quot; bok choy, or the equivalent of 2 cups Chinese cabbage, chopped
5 green onions, cut into 2-3 inch lengths
handful of fresh coriander (for garnish)
oil for stir-frying
SAUCE:
1 stalk lemongrass, cut into 3-inch lengths (for more on lemongrass, see link below)
3 Tbsp. fish sauce
2 Tbsp. tomato ketchup (or substitute tomato paste + 1 tsp. sugar)
1/2 cup water
1 tsp. chilli sauce (or 1 fresh red chilli, minced) - omit or reduce to half if cooking for children
1 Tbsp. rice vinegar
3 Tbsp. brown sugar
1 thumb-size piece galangal (or ginger), grated
3 cloves garlic, minced
1 Tbsp. soy sauce
2 kaffir lime leaves, fresh, dried, or frozen (available at your local Asian grocery store)
1 heaping tsp. cornstarch dissolved in 3 Tbsp. water

Preparation:
For a breaded version of Sweet and Sour Chicken, see my: Classic Thai Sweet &amp; Sour Chicken Recipe1.

First, mix the soy sauce with the cornstarch - this is your marinade. Mix with the chicken and allow to sit while you prepare the sauce and vegetables.
Using a sharp knife, make superficial cuts along the lengths of lemongrass. Then gently bend these pieces to &quot;bruise&quot; them (this releases flavor and fragrance). Place these small stalks in a mixing bowl. Note: For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass 2
Add all other sauce ingredients to the bowl except the cornstarch. Stir well. Now prepare all your vegetables for stir-frying.
Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the chicken or pork (together with its marinade). Stir-fry 1-2 minutes, or until meat is firm (You may need to add 1 or 2 Tbsp. water to the wok/pan whenever it turns dry).
Add the sauce (with the lemongrass), stirring well. Bring to a boil, then lower to medium heat. Cover, simmering for 5 minutes.
Add the mushrooms, green onion, and bell peppers, stirring well. Continue cooking another 5-6 minutes, or until vegetables have softened.
Finally, add the bok choy or chinese cabbage, stirring it in. Cook another 1-2 minutes, or until the boy choy or cabbage is tender.
Add the arrowroot/cornstarch (dissolved in water). Stir well. Turn down the heat to low. As the sauce in the dish thickens, do a taste test. If not salty enough, add a little more fish sauce. If too salty, add a squeeze of lime juice. If not spicy enough, add a little more chili. If not sweet enough, add a little more brown sugar. If too sweet, add a little more rice vinegar or some lime juice.
Sprinkle with fresh coriander and serve immediately with plenty of Thai jasmine-scented rice. ENJOY!

[twiney]

Re: 100 ways to cook chicken

http://www.rlrouse.com/recipes/thai-sweet-sour-chicken.html

Thai Sweet And Sour Chicken
Ingredients:

2 chicken breasts
1 red sweet pepper
1 green sweet pepper
1 onion
1 small tin of pineapple chunks
2 tomatoes
1/4 of a cucumber
2 spring onions
2 tbsp cooking oil
1 clove of garlic

For the Sweet and Sour Sauce:

3 tbsp tomato ketchup
1 tbsp white vinegar
1 tbsp white sugar
1 tsp salt
1 tsp pepper
1 tsp cornflower (cornstarch)
1/4 pint of water or stock
Directions:

Slice the chicken breast into thin strips, then marinate them with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and a pinch of cornflower.

Leave it to marinate for 15-30 minutes while making the sauce.

To make the sweet and sour sauce, mix all the ingredients except for the cornflower in a saucepan.

Bring to a boil and simmer at low heat for 10-15 minutes, stirring frequently.

Mix the cornflower with a bit of water until it's dissolved, then pour it directly into the boiling sauce. Mix in well and remove from the heat when the sauce has thickened.

Heat up the oil at low heat in a frying pan or wok.

Add the chicken and fry until golden and crispy on the outside.

Crush the garlic and add it to the pan, stirring until you can smell the garlic, but be careful that you don't burn it.

Chop the vegetables into chunks or slices and add them all into the pan.

Stir fry for a few minutes until the onion starts to get a little soft, then add the sweet and sour sauce.

Cook for another couple of minutes to combine the flavors and you're ready to serve with Jasmine rice or noodles.

[sistactry]

Re: 100 ways to cook chicken

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Skelly</div><div class="ubbcode-body">mi buy dis an tek di recipe off di back..and mi use boned chicken not di boneless like dem recommend chop up like u gwine curry, season and flour, fry, cook down in sauce and pineapple chunks, sweet peppers, chinese veg...serve wid white rice ....yummeee

</div></div>

Skells, i luvvv this style a chicken, and this sauce ur right, mek de chicken nuggets dem nice, sauteed down in this sauce,

[sistactry]

Re: 100 ways to cook chicken

i dont flour mine either, and I dont use flour to thicken gravy either,

[sistactry]

Re: 100 ways to cook chicken

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: J kid</div><div class="ubbcode-body">Try spring chicken, dem sey it taste like frog legs. </div></div>

eeewwwwwwwwwwww