1. Cut chicken into chunks and put in a food processor. Add scallion,
eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to
a bowl and stir in water chestnuts.
2. Spread chicken paste over bread slices, cover, and refrigerate
until ready to cook.
3. In a large frying pan, heat 3/4 inch of oil over medium heat. Add
bread, chicken side down, and fry until golden brown, 1 to 2 minutes.
Drain on paper towels. Cut into triangles and serve hot.
From: 365 Ways to Cook Chicken
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*Gai Yik 1. Combine soy,mustard, ginger, sugar and garlic, stir well,then pour over chicken wings, 2. Cover and refrigerate over night 3. At serving time heat oven to 350 degrees and bake for 1 hour or grill on a charcoal fire. Posted by Jane Harris. MM:MK VMXV03A.   (Upload by user)
1. Combine soy,mustard, ginger, sugar and garlic, stir well,then pour over chicken wings, 2.Cover and refrigerate over night 3. At serving time heat oven to 350 degrees and bake for 1 hour or grill on a charcoal fire. Posted by Jane Harris. MM:MK VMXV03A. br (Upload by user)
Cut onion in half; dice one half and thinly slice other half; set aside. Combine 1 tablespoon soy sauce and the butter in a small bowl; brush chicken with part of the mixture; reserving the rest. Place chicken, breast side down, on a rack in a large, shallow microwave dish. (Upload by user)
Brown chicken, skin side down, in an ungreased nonstick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper toweling and return to the pan, skin side up. Add remaining ingredients. Cover and simmer, stirring occasionally, until chicken is t (Upload by user)
In saucepan, brown meat and cook celery and onion until tender (use margarine). Add soup, bean sprouts and soy sauce. Blend corn starch and water. Add to soup mixture. Cook until thick. Serve with Chinese noodles and egg rolls. Randy Rigg s (Upload by user)
Heat the oil in a wok. Dry the chicken pieces well and add to the wok with the ginger. Stir and cook until the chicken whitens. Stir in the onion and cook for a few minutes. Add the remaining vegetables and cook for a few minutes longer. Season with salt and p (Upload by user)
4 TB Oil 1 Scallion 2 Hot peppers or more 1 TB Shredded ginger 1 TB Sherry 2 TB Light soy sauce 2 lb Fryer 1/2 c Chicken broth 1 TB Light soy sauce 2 TB Wine vinegar 1 TB Sugar 1/2 ts Salt 1 ts Anise pepper or 2 1 TB Cornstarch (Upload by user)
In a shallow bowl, combine herb and spice blend, steak sauce, sherry, sesame oil, and egg whites. Coat chicken in mixture, dipping twice. Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in a large saucepan or deep fryer. Fry coated chicken, in batches, b (Upload by user)
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softene (Upload by user)
1. Skin and bone chicken. Cut intl 1 1/2" cubes. 2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. 3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, juilenn (Upload by user)
TAG: chicken, pineapple, water, ,
Preheat oven to 325 degrees F. Clean chicken and cut into pieces. Season well with spices, rubbing into surface. Bake, uncovered, 45 minutes to 1 hour or until done, basting occasionally with pan sauces. We usually use this recipe with boneless, skinless pieces of chicken s (Upload by user)
TAG: chicken, ,
1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1 2 hours.&20; 2. Drain chicken; slice into thin strips. Stir fry chicken in oil in large skillet over medium high heat 5 minutes until cooked through. Add sesame seeds, ginger, walnuts, 3 tablespoons te (Upload by user)
TAG: chicken, teriyaki, ,
Lightly saute the chicken breasts until tender. Cut into strips aobut 1/2" wide an 2" long. Bring the water to a boil over High heat and add the salt. Add the pasta and turn the heat to Medium until pasta is tender, not mushy. Drain and rinse with cold water. Set asid (Upload by user)
TAG: pasta, chicken, mixture, strips, ,
1/2 Oil 2 Chicken breasts 1 TB Sherry 1 TB Light soy sauce 1 TB Corn starch 1 cn Bamboo shoots dice 2 TB Hoison sauce 1/2 ts Red pepper crushed 1 TB Scallion chop 1 ts Ginger; fresh grate Bone chicken and cube it. Mix sherry, soy sauc (Upload by user)
TAG: chicken, sauce, ,
Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold the breasts in 1 layer. Blend well. Add the chicken breast halves and coat them with the marinade. Arrange them skin side (Upload by user)
TAG: chicken, minutes, breasts, pieces, broiler, ,
1 TB coriander seeds 1 TB Szechuan peppercorns 1 TB sesame seeds 1 ts ground ginger 1 ts Chinese five spice powder 1 ts ground mustard 2 green onions chopped 2 garlic cloves chopped 1 TB fresh ginger root : chopped 1 TB honey 3 TB rice wi (Upload by user)
TAG: chicken, ginger, chopped, ground, seeds, pasta, dupree, chinese, ,
TAG: chicken, ,
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