četvrtak, 10.11.2011.
COOKING WHOLE CHICKEN BREAST. COOKING WHOLE
Cooking whole chicken breast. Bratz dress up cooking games.
Cooking Whole Chicken Breast
- pigeon breast: abnormal protrusion of the breastbone caused by rickets
- Chicken is the meat derived from chickens. It is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The process of preparing food by heating it
2-Day Chicken Noodle Soup
2-Day Chicken Noodle Soup
I hadn't intended this to be 2-day soup but the homemade stock took overnight which I didn't expect (I should read instructions more thoroughly).
6c Chicken Stock (recipe below or use low-sodium store bought)
1 Yellow Onion, diced fine
2 Carrots, peeled, halved, sliced thin
2 Celery Ribs, sliced thin
3tbsp Fresh, Flat-Leaf Parsley, chopped fine
1 Chicken Breast (~1/2lb)
4oz Egg Noodles
S&P
Bring chicken stock to a medium simmer (almost boiling) and add the whole chicken breast. Simmer until breast is cooked until no longer pink inside (about 10-12 minutes). Let chicken and stock cool (wait about 30 mins) and remove the chicken. Cut in 1-inch cubes and set aside.
Return chicken stock to medium simmer and add onion, carrot and celery and simmer until veggies are beginning to soften (about 10 minutes).
Add chicken, 2 tbsp of the parsley and the noodles and cook until the noodles are ready (about 5-8 minutes). Season with Coarse Salt and Coarse, Fresh Ground Black Pepper. Top with a pinch of chopped parsley.
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Chicken Stock Recipe
4 fresh, flat-leaf parsley sprigs
1 fresh thyme sprig
1 bay leaf
6 lb chicken necks and backs (I use the wings and drumsticks too)
3 celery stalks, halved
3 carrots, peeled and halved
2 yellow onions, quartered
2 leeks, white and pale green parts, rinsed and sliced
Wrap parsley, thyme and bay leaf in a piece of cheesecloth and tie with kitchen string to make bouquet garni.
In a large stock pot add bouquet garni, chicken parts, celery, onions, carrots and leeks. Add enough cold water to cover the ingredients. Slowly bring to a boil over medium heat. Reduce heat as low as possible and simmer, uncovered for 4 hours using a spoon to skim off foam that rises to the top. Adjust seasonings by taste.
Strain stock thru a fine mesh into a heatproof container and discard the solids. Cover and refrig overnight. Skim off congealed fat and freeze in 1tbsp ice cube trays (4tbsp = 1/4 cup).
Makes about 10 cups.
Diced Chicken with Cashew Nuts
Diced Chicken with Cashew Nuts
Ingredients :
1 whole chicken breast meat (cut into 1.25cm cubes)
3T corn oil
6 dried Chinese Mushrooms (soaked to soften, stems discarded & diced)
1 onion (peeled & diced)
1 can young corn (425g) – diced
2 green capsicum (diced)
1 carrot (medium) – peeled if desired, diced & parboiled)
90g cashew nuts (roasted)
2 sprigs coriander leaves (for garnishing)
Seasoning :
1t sugar
1t sesame oil
1t salt
1t rice wine
1t cornstarch
1/2T corn oil
Sauce (combined) :
250ml fresh chicken stock
2t oyster sauce
1t light soy sauce
1t sesame oil
1t rice wine
1/2t sugar
1/2t salt
1T corn flour
Method :
(1) Into a mixing bowl, put chicken cubes & seasoning ingredients. Mix well & leave for at least 30 mins
(2) Heat 1T oil in a kuali or wok. Stir-fry mushrooms for 1 min & dish out
(3) To heated kuali, add seasoned chicken & stir-fry until cooked. Remove & wash kuali
(4) Heat 2T oil in a clean kuali. Fry onion pcs until transparent & fragrant
(5) Return fried chicken & mushrooms to kuali, then add young corn & stir-fry for 1 – 2 mins
(6) Add green capsicums, carrots & cashew nuts. Stir in sauce ingredients
(7) Dish out & serve hot, garnished with coriander
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10.11.2011. u 13:06 •
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