Chicken Recipes

Teriyaki Chicken:

Marinate chicken in teriyaki sauce for 8 to 10 hours
Cook rice in enough stock to cover and a little more
After the rice is cooked add the sweet peppers and onions
Sear the chicken and finish in a hot oven
Take remaining teriyaki and bring to a boil, then thicken with a little cornstarch and water
Place the cooked chicken on the rice and spoon some sauce on top

Garnish with chopped coriander, green onion, sesame seeds, etc.
You can use other meat such as beef, pork, seafood, etc. with the teriyaki sauce by using this procedure

Dip the chicken first into the flour, then the egg, then the bread crumbs, this is called the breading procedure
Fry the chicken in preheat oil until golden brown, with a large skillet
Place the browned, breaded chichen onto a baking sheet, ladle sauce over top and then sprinkle the cheese on
Bake in a preheated 375°F oven for approx. 15 to 20 minutes, or until chicken is cooked through out
Serve and garnish

Using a blend of cheeses is nice with this recipe
Serve on top of pasta or rice, or with potato and vegetables
Season the tomato sauce with fresh herbs of your choice
If the chicken is cooked before the cheese is to desired doneness, broil for a few minutes
Can be garnished with sprigs of fresh herbs, onion curls, chopped herbs, etc.

Fry the onions in the oil until brown then the garlic
Remove the onions and garlic then brown the chicken and return onions
Stir in the flour then add the parsley, brandy and wine, cook covered until the chicken is cooked
Just before the chicken is cooked add the mushrooms
Season to taste

Mix the first 9 herbs and spices together
Heat the oil in a frying pan and sauté the onion, then add the garlic and cook for another min. or two
Add the spice mixture to the onions and cook over med. heat for a couple of minutes, stirring with a wooden spoon
Add enough stock for desired consistency then add tomatoes
Simmer for 15 to 20 minutes and add the chicken to the sauce and cook until finished

In a frying pan heat oil then sauté livers, celery, shallots, garlic and peppercorns until chicken is cooked
Flambé with brandy and season with salt
Soften gelatin in lukewarm water then dissolve in heated butter
Purée the livers and fold with gelatin into the whipped cream, in a few batches
Pour into a terrine dish or some kind of loaf pan, lined with clear food wrap (resinite)
Refrigerate to set gelatin and slice or pipe to serve
Click here for the pâté section

Hosted by www.Geocities.ws