Other recipes in this category
  • Curry Chicken
    1 pkg. chicken wing drumettes (3-4
    lb.) or
    1 med. sized chicken (3-4 lb.) cut
    into sm. pieces
    3 tsp. curry powder
    1 tsp. salt
    1/4 tsp. black pepper
    1/4 tsp. crushed red pepper
    2 tsp. sugar
    1 1/2 c. water
    1/2 of an onion diced
    Optional 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. Lemon grass can only be purchased at an oriental food store. Put water in a pan big enough to hold all ingredients. Add all spices. Stir until mixed. Add chicken and onion. Cook on high until boiling then lower temperature to medium. Stir well then cover. Cook (covered) until sauce has thickened and chicken is well-cooked (approximately 30-40 minutes). Stir every 10 minutes so chicken is coated evenly with the sauce. More water can be added if a thinner sauce is desired. Serve with steamed rice. 4-6 servings. Wire Shop Computing Support
  • Chicken Breast With Honey - Wine Sauce
    1 c. dry white wine
    4 tbsp. soy sauce
    1/4 tsp. garlic powder
    4 chicken breasts skinned boned and
    cut into pieces
    4 tbsp. veg. oil
    1/2 c. honey
    1/2 c. flour
    1 tsp. salt
    1/2 tsp. pepper
    In a large bowl mix the wine soy sauce and garlic powder. Add the chicken pieces stir to coat and marinate for 1 hour in the refrigerator. Drain chicken reserving marinade. In a shallow dish mix the flour salt and pepper. Lightly dredge chicken one piece at a time in the flour. In a large frying pan heat the oil until moderately hot. Add chicken and cook turning until brown on all sides. Add honey to reserved marinade and pour over chicken. Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.
  • Chicken And Pork Adobo
    1/2 lb. chicken breast
    1/2 lb. lean pork
    1 c. soy sauce
    1/4 c. vinegar
    2 tbsp. sugar
    1/4 tsp. pepper
    4 cloves garlic
    Cut chicken and pork in small pieces. Mix with sauce. Cook for 1/2 hour or until tender. Serve hot. T4544 767 F/B A
  • Lemon Chicken Sauce
    4 1/2 tbsp. sugar
    4 1/2 tbsp. lemon juice
    4 1/2 tbsp. chicken stock
    3/4 tsp. salt
    2 tsp. cornstarch
    1 1/2 tsp. sesame oil
    1 1/2 tsp. yellow food coloring
    (optional)
    Rind from lemon
    Several drops lemon extract
    Cook sauce until thick over high heat stirring constantly. Pour sauce over cooked chicken pieces. Serve hot.
  • Baked Chicken And Potatoes
    1 fryer chicken cut up
    6 medium unpeeled potatoes sliced
    1 sliced onion
    1 can mushroom soup
    Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at 350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more.