I usually include chicken in a stir fry, but my favorite is when dad grills it with a little bit of seasoning salt and serves with potatoes and onions (grilled in butter).
One that I am trying to re-create: When I was in Australia, I found a packet of “Hainanese Chicken” spices at Cole’s. The directions said to cube the chicken, boil it, then remove from water and boil rice in this water. I don’t remember if the spices were put in the rice, on the chicken, or both, but it was amazing. It had a very light flavor, and was a big hit with all of my friends, particularly after a week of overpowering Peanut Satay leftovers! Anyway, I’m searching for a simple recipe that has the same flavors - I have some options but haven’t gotten to the store to buy things yet.
Simple and delicious – but SO hard to do perfectly. I salute anyone who can turn out a great roast chicken every time. The temperature, the quality of the chicken, whether you put it in a hot oven then lower the heat or keep it at an even temperature, the phase of the moon – there are so many variables. After years of trying (and reading Cooks’ Magazine) I still can’t be sure I’ll turn out a flabby bird with dry meat or something edible.
Meanwhile, there’s always Chicken Scarpariello. (Shoemaker style.)
Brown chicken parts in olive oil (not extra-virgin); sprinkle with chopped garlic, let the garlic soften but not brown. Cover and cook until chicken is done. Uncover, add salt, pepper and lemon juice, stir and cook a few minutes to make a thin sauce. Best with skin-on thighs, legs and breasts, but we use skinless cutlets to reduce the fat.
You can do this with ground chicken or put a lb of chicken chunks in a food processor with the rest of the ingredients. I have to add a little sweet thai chili sauce to the sauce to get it thin enough.
Chicken Burgers with Peanut Sauce
2 T peanut butter
2 t low-sodium soy sauce
1 1/2 t dk. sesame oil
1 t water
1 t rice vinegar
1 garlic clove, minced
1/2 cup finely chopped green onions
1 T chile paste with garlic
2 t peeled, grated fresh ginger
2 t low-sodium soy sauce
1/4 t salt
1 lb. boneless, skinless chicken breast, chopped
4 (2 oz) sandwich rolls w/ sesame seeds
1 cup onion sprouts or alfalfa sprouts
To prepare sauce, combine first six ingredients; stirring well w/ a whisk.
Prepare grill; place onions and next 5 ingredients in food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty.
Grill 4 minutes on each side or until done. Grill rolls, cut side down, for a minute or until toasted. Place 1 patty on each roll, top with 1/4 cup sprouts, 1 T sauce.
CALORIES 341(28% from fat); FAT 10.6g (sat 3.2g,mono 3.5g,poly 3.3g); IRON 2.7mg; CHOLESTEROL 49mg; CALCIUM 67mg; CARBOHYDRATE 32.8g; SODIUM 769mg; PROTEIN 28.5g; FIBER 2.5g
PF Chang’s Chicken Lettuce Wrap Clones
16 ounces skinless boneless chicken breast
8 ounces canned water chestnuts
1 1/2 cups fresh shiitake mushrooms
1 cup scallions
1 tablespoon sesame oil (try peanut oil and finish with sesame oil)
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch (omit to make this CORE)
3 cups Iceberg lettuce
cellophane noodles (optional and not included in points)
Wash and separate 8 - 10 ice berg lettuce leaves. Refrigerate covered with a wet paper towel until ready to use.
Finely dice chicken breasts, mushrooms, green onions and water chestnuts.
Heat sesame oil in a large pan. Add chicken and cook until it starts to brown, stirring constantly. Add waterchestnuts and mushrooms. Add 2 Tablespoons of soy sauce. Cook until chicken is brown. Add green onions.
In a small bowl, dissolve cornstarch in 1 tablespoon of soy sauce (use a whisk to remove lumps). Add to skillet. Cover and simmer 5 minutes until sauce thickens. Remove to serving plate. Place several spoonfuls of chicken mixture in lettuce leaves and roll up burrito style. Serve over cooked cellophane noodles. Serve with extra soy sauce for dipping.
Per serving: 217 calories, 3 g fiber, 5 g fat
Lettuce Wraps Clone
1 whole chicken, cut up and skinned
1 bunch cilantro
1-3 cloves garlic, minced
1 large onion, chopped
1/2 tsp salt
2 cups water
1 cup uncooked rice
Blend water and cilantro in a blender. Sweat onion and garlic until onion is translucent. Add chicken and brown on both sides. Add water and cilantro mixture and salt and poach chicken until done. Spoon chicken out of liquid and set aside. Add rice and cook until rice is tender then re-add chicken.
Serve with a side of diced tomatoes, seasoned with salt and lime juice.
This is great for that leftover baked chicken or those thanksgiving turkey leftovers (for the US crowd). May not even take 8 oz chicken:
8 oz chicken breast, cooked, skinless
1/2 tsp table salt
1/2 tsp black pepper
1 tsp ground cumin
1/2 small onion(s)
1 clove garlic clove(s)
12 small corn tortilla(s)
12 sprays cooking spray
2 oz monterey cheese
8 oz reduced-fat sour cream
1/2 small onion(s)
2 Tbsp canned jalapeno peppers
1 cup fat-free, reduced-sodium chicken broth
Cook chicken with 1/2 chopped onion, chopped garlic, salt, pepper, and cumin. Chop chicken mixture finely and set aside. Shred cheese and set aside. Coat each tortilla with cooking spray and heat for 30 seconds per side in skillet. Roll tortillas with chicken and cheese and set in casserole dish. Set aside. In saucepan, saute 1/2 chopped onion and jalapenos until translucent. Whisk in broth and sour cream. Pour over enchiladas. Bake at 350 degrees for 20 minutes
Some of my fav sites for recipes are cookinglight.com and eatingwell.com if I need a bit of inspiration. Also, you could use the chicken burger recipe I posted to stuff wonton wrapper and make pot stickers.
I came up with this recipe at the trailer and it works really well on the bbq as well as in the oven.
[B]CRANBERRY ORANGE CHICKEN[/B]
First pierce or score and then marinate four boneless skinless chicken breasts, in half a bottle of Kraft Mandarin Sesame Salad Dressing (475 ml), overnight (or for 12 hours) in the refrigerator. Remove chicken from salad dressing and coat with Chicken Shake and Bake or any chicken coating that you like. Bake in the oven at 350F for twenty minutes. While the chicken is cooking, combine one can of whole berry cranberry sauce, one half tsp. of ground cloves and the half bottle of salad dressing you marinated the chicken in. I sometimes also add a small can of mandarin orange pieces chopped into the sauce if I am using the recipe for dinner guests. When the chicken has baked for twenty minutes pour the sauce over the chicken, return to oven and bake for another twenty minutes. Serve with rice or my DH’s personal favourite is to have this recipe with Stove Top Stuffing and a vegetable or two.
My DH’s favorite is Chicken Piccata.
4 boneless halves of chicken breast
2 tbsp cooking oil
1/2 cup chopped onions
couple cloves minced garlic
tbsp of dry sherry
tbsp of chicken broth
tbsp of lemon juice
Flatten boneless chicken breasts between pieces of wax paper. Dust with flour. Heat frying pan with tbsp of oil and add chicken. Brown on both sides until cooked, about 10 minutes. Remove chicken and add a little more oil and add the onions and garlic and saute until lightly browned. Remove onions and garlic and add sherry, stir to deglaze pan. Add broth and lemon juice and return chicken and onion/garlic to pan. Sprinkle with chopped parsley and turn chicken to coat and serve.
Beat the egg. dip chicken slices (egg wash). Roll Chicken in the bread crumbs that you have added your own spices to. We use cayenne, garlic, salt (very little), fresh ground black pepper, chili powder, and red pepper (this is the HOT version. I go with my whim) Once the chicken is coated place on a cookie sheet and drizzle melted butter over it. You DON’T want to drown the chicken but this will make the baked chicken crunchy! Nice alternative to deep frying. bake on 400 degrees for about 20 ish minutes. I never time this. The breading should be crunchy and the chicken cooked!
Chicken parmesan (my fav)
2-4 chicken boneless skinless breast halves
1 jar of your fav spaghetti sauce
Italian bread crumbs
dry italian dressing mix
spaghetti (or other fav pasta)
fav cheese (we use mozz because it melts easier)
Beat the egg
dip your chicken in the egg
mix the bread crumbs and the italian dressing mix and roll the chicken in it. (sometimes I add italian seasoning, garlic, etc)
place chicken in a baking dish and drizzle melted butter over it.
put in over 375-400 degrees until the breading starts to brown.
boil your pasta and heat the sauce. I add seasonings and cheese to my prego. Pour a little sauce on top of and around each breast half. let cook for a few more minutes. Sprinkle cheese on top. Cook until melted.
To serve: place the chicken on top of the pasta and drizzle sauce over all! Add garlic bread and some nice wine or champagne and you are set!
Gourmet chicken (very simple!)
2-4 boneless skinless breast halves
1 family sized can cream of mushroom soup
1 package of italian dressing mix
1 package cream cheese
pasta, rice, couscous (your choice!)
lima beans (or another veggie, this is our tradition)
let the cream cheese set out until softened (maybe the day before!)
mix the cream cheese, soup, and dressing mix in the crock pot. Add the chicken. Cook until the chicken is done! I don’t have times and temps because I just toss this in whenever. I’ve cooked on high for a few hours and low all day!
serve the chicken and the gravy over pasta, rice, couscous, and steamed lima beans. potatos work too!
I start brineing my chickens after finding out how good a brined turkey was. They always come out moist and tender. Basically you soak the chicken or turkey over night in a salt solution. This draws and locks in the moisture that cooking normally bakes out.
I normally fake the recipe but start with any of a number from FoodNetWork.
Next time I want to try a Maple Syrup glaze on which ever foul comes up first.
[FONT=Comic Sans MS][COLOR=purple]My fav.[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]Beer-Butt Chicken[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]1 whole chicken (about 3 pounds) [/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]1 tablespoon sweet paprika ( I use regular)[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]2 teaspoons chili powder[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]1 teaspoon oregano[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]1 teaspoon salt[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]1 teaspoon Black pepper[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]1/4 teaspoon cayenna powder[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]1/2 teaspoon garlic powder[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]1 tablespoon packed brown sugar[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]mix together- after you wash the chicken and pat dry, rub this mix all over inside and out…[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]1 can 12 oz. beer[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]small onion, chopped[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]2 cloves garlic, diced[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]Pour off about 1/2 the beer and stuff the garlic and onion in the can. [/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]Ease the chicken over the beer can, feet down until the chicken is resting on the can and the legs.[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]Grill for and 1-1 1/2 hour, until the legs and wings wiggle easily.[/COLOR][/FONT]
[FONT=Comic Sans MS][COLOR=#800080]Or in oven at 350.[/COLOR][/FONT]
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