COLLECTION: Chicken Recipes Vol.3 (of 3)

From: (Micaela Pantke)

Date: Fri, 30 Jul 93 10:56:45 +0200



Source: Fast & Easy Oriental Wok Cooking, by Jacqueline Heriteau.

(Serves 4 )

4 large chicken legs
1 egg
1/2 tbsp vegetable oil
Vegetable oil
1/2 tbsp cornstarch

Sauce 1:
2 green onions
1.5 tbsps mushroom soy sauce
1.5 tbsps rice wine or dry sherry
2 .5 inch piece frsh ginger
grinding of fresh pepper
3 tbsps chicken bouillon
1 tbsp cornstarch
1.5 tbsps light soy sauce
1 tsp brown sugar

Sauce 2:
1 tsp rice or cider vinegar
1 tsp sesame oil (optional)
...5 tbsp chilli paste (more if you like hot food)

Bone and cut the chicken into .5 inch pieces, combine it with the egg,
oil and cornstarch.  Combine the ingredients for Sauce 1.  Warm 2
serving dishes, one lined with paper towel, in a 250 degree oven.

Fill a wok to a depth of 1.5-2 inches with oil, heat to high (400deg),
or a day-old cube of bread browns in just under a minute.  Heat for
another 4 mins.  Put the chicken pieces in the oil, then stir fry for 3

Remove the chicken, and keep warm in the paper-lined dish in the oven.
Empty the oil from the wok, reduce the heat to medium (350deg) and stir
in Sauce 1.

As soon as it bubbles, stir in the chicken.  Sprinkle sauce 2 over the
chicken, stir fry for another minute, then turn into the warm serving
dish.  Scrape the sauce over the chicken, and serve at once.


Source: Fast & Easy Oriental Wok Cooking, by Jacqueline Heriteau.


Quoting from the article the recipe was contained in, "The dish is not
difficult to make and can be prepared partially in advance.  The crunch
texture of the chicken pieces is achieved by coating them with egg and
cornstarch, then deep-frying them twice - once to cook them through and
once at a higher temperature to make them brown and crisp.  The velvety
sweet-sour sauce, which is combined with the chicken at the last minute,
provides a wonderful counterpoint.  The amount of heat is your option.

Sixteen small dried red peppers provide a moderate amount of heat.  Add
more or less to taste, but be careful not to bite into one.  They are

1         egg
1 tblsp   cornstarch
1 lb      boned, skinned chicken cut from thigh or breast
          into 2 inch chuncks
About 16  small dried hot red chili peppers
4 to 5    green onions, cut diagonally into 1" pieces
1 clove   garlic, finely minced
1/4 tsp   grated fresh gingerroot
Vegetable oil

4 tsp    cornstarch
4 tsp    sugar
4 tsp    rice vinegar
6 tblsp  soy sauce
1/4 C    chicken broth
1/4 C    water
1/4 C    dry sherry wine

Whisk together thoroughly the egg and cornstarch.  Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350 F.  Fry chicken, a
few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

Combine sauce ingredients, mixing well.  Set aside.  (The chicken may be
fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 TBSP of oil until hot.  Add chili peppers and cook
until blackened.  Add onions and stir-fry about one minute.  Add garlic
and ginger, cooking briefly, but do not brown.  Remove from heat.

Reheat deep oil to 400 F.  Return chicken to fat, in batches, and cook
until crisp and golden brown.  Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers.  Cook,
stirring until thickened and bubbly.  Add chicken and cook, stirring,
until well coated and heated through.  Serve over rice.  Makes 3 to 4

From: (Arnie Skurow)

Following is yet another recipe for General Tso's chicken.  The
seasoning sauce is the tricky part of the dish.  Instead of thickening
with corn starch as in most Chinese dishes, it is necessary to
caramelize the mixture, as in making candy.  I suspect some restaurants
use honey as the sweetener in the sauce instead of sugar.


2    whole chicken breasts
1    orange rind, minced
2+   dried hot chili peppers, crushed
1    tblsp fresh ginger, minced
1/2  cup cornstarch
1/3  cup fried peanuts (w/out skin), chopped

1    egg
1/4  cup beer
2    tblsp soy sauce
1/2  tsp salt
1/4  cup flour
1/4  cup cornstarch
1/2  tsp baking powder
     dash of pepper

Seasoning Sauce:
6    tblsp sugar
3    tblsp cider vinegar
5    tblsp soy sauce
1    tsp cornstarch


1.  Skin and bone the chicken.  Cut into 1-1/2" x 2" strips.

2.  Mix batter.  Add chicken, tossing lightly to coat.  Cover and chill
for 1/2 hour.

3. Mix seasoning sauce.

4.  Coat each piece of chicken well with cornstarch.  Arrange chicken on
well-floured wax paper.

5.  Heat 2-3" of oil in a pan until very hot.  Fry chicken for 30
seconds.  Drain well on a cookie sheet covered with paper towels.

6.  Reheat oil over high heat until very hot.  Refry chicken until
crispy and golden brown.  Drain again and keep hot in oven.

7.  Heat 2 tablespoons oil in wok over medium heat.  Fry orange rind
until golden brown.  Add chili and ginger, stir-frying 20 seconds.  Mix
in seasoning sauce and heat to boil, stirring constantly until foam
subsides and the sauce thickens slightly and turns to glaze (about 2
minutes or more).  Add fried chicken, tossing to coat well.  Sprinkle
chopped peanuts on top.

From: (Joe Germuska)

Source:  From "A Taste Of Columbus" Volume III
         Favorite recipes from leading Central Ohio Restaraunts.

From: Siam Oriental Restaraunt as prepared by Chef Paul Kaewprasart
Voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine.


1/2 cup     cornstarch
1/4 cup     water
1 1/2 tsp   minced garlic
1 1/2 tsp   minced ginger
3/4 cup     sugar
1/2 cup     soy sauce
1/4 cup     white vinegar
1 1/2 cups  hot chicken broth
1 tsp       M.S.G. (optional)
3 pounds    dark deboned chicken meat cut into large chunks
1/4 cup     soy sauce
1 tsp       white pepper
1           egg
1 cup       cornstarch
1 cup       salad oil
2 cups      scallions, diced
16          small dried hot peppers

To make sauce, mix cornstarch and water together.  Add garlic, ginger,
sugar, soy sauce, vinegar and wine.  Then add chicken broth and M.S.G.
and stir until sugar disolves.  Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper.  Stir in egg.  Add
cornstarch until chicken is coated evenly.  Add oil to help separate
chicken pieces.  Divide chicken into small quantities and deep-fry at
350 degrees until crispy.  Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot.  Add
scallions and peppers and stir-fry briefly.  Stir sauce; add to wok.
Place chicken in sauce and cook until sauce thickens.  Add either
cornstarch or water as needed.  Serve with rice.  Serves 6 - 8.

From: (David J. Kernen)

My wife taught me how to make this.  She learned it in Greece, where
it's a common meal.  It's incredibly delicious, and while it's cooking,
the smell will have everyone in the house salivating.  She cooks it in
an open pan, but I find the chicken stays moister if you cover it (with
aluminum foil or some- thing) for the first half-hour or so.  Either
way, it tastes great! 

Four pieces of boneless, skinless chicken breasts
juice of two lemons
four or five potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
one head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste

Place chicken in a shallow baking tray. 

Arrange potatoes around chicken pieces.  Scatter whole peeled cloves of
garlic around chicken and potatoes. 

Mix together lemon juice and olive oil, and pour evenly over chicken and
potatoes.  Add water until potatoes are just about covered. 

Add salt, pepper to taste.  Cover chicken and pototoes with generous
amounts of oregano. 

Bake at 350 degrees, until tops of chicken are reddish brown. 

Turn chicken, stir potatoes, and sprinkle on more oregano.  If potatoes
aren't at least half-covered with liquid, add water. 

Return to oven for about 15-20 minutes.  Chicken is done when both sides
a lightly browned and potatoes are soft when touched with a fork. 

Serve with a crusty bread, or with pita bread. 

From: (harlon whitley)


3 ea      whole broiler-fryer chicken breasts, halved, boned, skinned
2 ea      limes, squeeze out juice
3 T       olive oil
1 ea      clove garlic, crushed
1/2 t     salt
1/4 t     bottled hot pepper sauce (tobasco)
12 ea     flour tortillas
3 c       shredded lettuce
2 c       diced tomatoes
1 1/2 c   shredded jack cheese
1 ea jar  (10 ozs) chunky salsa (better if you make it yourself)

In large non-metallic container, mix lime juice, olive oil, garlic, salt
and hot pepper sauce.  Add chicken, stirring to coat with marinade. 
Marinate 1 hour at room temperature or refrigerate overnight.  Stack
tortillas and wrap in foil; set aside.  Place chicken on prepared grill
about 8 inches from heat.  Grill, turning frequently, about 16-20
minutes or until chicken is fork tender, Remove chicken to platter; cut
into 1/4-inch strips.  While chicken is cooking, heat tortillas by
placing foil-wrapped package on side of grill; turn package once or
twice.  To assemble, sprinkle one- twelfth of lettuce over chicken. 
Layer cheese and tomatoes over chicken; drizzle salsa over all.  Roll up

Makes 6 servings (2 tortillas per serving).

From: (John David Auwen)


         chicken breasts
1 C      pineapple juice
1/2 C    sugar
1/4 C    sherry
1/4 C    soy sauce
1/4 tsp  garlic, 1 clove,  minced

Mix ingredients together.  Marinate boneless, skinless chicken breasts
for at least 4 hours, preferably overnight.  Grill or broil, basting
with marinade, until done.

From: (Charles S. Tarrio)

This is loosely based on a recipe from "The Fiery Cuisines"
by Dave DeWitt (of Chile Pepper Magazine) and Nancy Gerlach


1 lb or so boneless chicken
medium onion
bell pepper
1 pt coconut milk (see below)
1/2 stick  butter
dried red chiles
yellow curry powder

Prepare the coconut milk:
Bring 1 pt of milk to a simmer, add 1 cup dried coconut flakes or 2
cup fresh grated coconut.  Let sit for 1/2 hour or so, strain through

In a wok or frying pan, heat the butter over lowish heat.  Break up a
few chiles, add to the butter and saute for a bit.  Add the veggies and
saute until translucent.  Remove the veggies, add the curry powder, stir
fry it a minute, then add the chicken.  Fry until the outside of the
chicken is done.  Put the veggies back in, add the coconut milk, and
simmer until the meat is cooked and tender.

Serve over rice and topped with crushed pineapple and grated coconut.

Incredibly tasty, and can be made hot, mild, with strong or mild curry

From: (Kristen McQuillin)


1 c	chopped cooked chicken
1/4 c	chopped almonds
1 t	sage
2 tsp	parsely
1/2 t	lovage (celery tops will work, too)

Combine ingredients. Spread on bread and garnish with watercress.

From: (Pat Churchill)


The Meat:

I've used pork fillets and chicken but my favourite is lamb.  I use the
cut called *fillets* which is like the beef fillet or tenderloin only
much smaller.  But you can use forequarter or leg or lamb - or chicken
or whatever you will. 

Now cube your meat and place it in a bowl with:

~2-3 tblsp  soy sauce
1 tsp       sambal oelek (red pepper concentrate)
1 tsp       dried cumin
1 tsp       dried coriander
1 tsp       turmeric
3 cloves    garlic, crushed
1/2 tsp     ginger
1 tsp       laos (dried galangal powder)
1           medium onion cut in quarters lengthwise then each quarter 
            cut crosswise - separate the layers

add a little water to the mixture to barely cover the meat and mix
everything well

Let this lot sit for a couple of hours in the fridge then remove the
meat and thread it on bamboo skewers that have been soaking in water. 
You can intersperse the meat with some of the onion if you want (which
is why we cut it the way we did :) ) SAVE all the marinade. 

Barbecue or grill the meat.  Meanwhile take around half a cup of smooth
or crunchy peanut butter, put it in a saucepan, and gradually mix in the
marinade (strained, if you wish).  Place over a gently heat and stir
while it heats through.  If it doesn't look like enough, add more peanut
butter and more water - this stuff is ADDICTIVE so make plenty.  You
might want to chuck in some more sambal oelek if you like your food
fiery.  You can actually add quite a bit of water and still get a fair
amount of sauce from the peanut butter.  It just seems to thicken up as
you go.  But compensate by adding more soy (for the saltiness and
flavour) and more garlic and spicesas you see fit. 

We have this dish with either plain rice or nasi goreng (fried rice). 
We like to have side dishes of sliced gherkins, tomato quarters, and
bananas sliced and sprinkled with lemon juice. 

If you don't feel up to grilling and saucemaking simultaneously, make
the sauce first and reheat it in the microwave when you need it.  Add
sugar to it if you like a sweeter sate sauce.  Use coconut milk instead
of water if you wish.  Selamat makan!!! 

From: (Diana Walsh)


1 can Coco Lopez (or any other Pina Colada/coconut milk mix)
Chicken - boneless, cut into smaller portions, and thinned if necessary

Pound chicken if necessary.  Dredge each piece in egg and milk mixture,
flour, then coconut.  If you are a cocoNUT, do both sides (I usually
do).  Brown in frying pan, CAREFULLY turning both sides.  Remove
chicken.  Now: add Rum, Coco Lopez, and Cream, stirring until rum cooks
off, and sauce turns a caramel color.

Pour on top of chicken, and sprinkle with pecans.

From: (Charlie Byrne)


1/2 cup  Jerk Rub
1        Chicken

Rub jerk on Chicken.  Cook.  Eat.  Have plenty of cold beer handy,
preferably Red Stripe. 

Now the trick is obviously in the jerk rub.  You can make your own or
buy a jar.  Jerk is available in Caribean stores.  Watch out, there is
some phony stuff appearing in supermarkets which is nothing like real
Jerk Seasoning. 

To make your own jerk rub:

Jerk Rub:
1        onion finely chopped
1/2 cup  finely chopped scallion
2 tsp    fresh thyme leaves
2 tsp    salt
1 tsp    allspice (BTW, In Jamaica, allspice is called "pimento")
1/4 tsp  ground nutmeg
1/2 tsp  cinammon
4 to 6   hot peppers, finely ground (Habernero ideal, otherwise Jalepeno)
1 tsp    black pepper

Mix together to make a paste (food processor ideal).  Smear all over
chicken pork fish whatever.  Let sit for a while.  Keep leftover rub in
a jar in the frig. 


From: Ken Garrido 

Source _A_Taste_Of_The_Tropics_ by Jay Solomon


6 to 8   green onions, diced
1        medium-sized onion, diced
2 to 4   scotch bonnet peppers or jalapeno peppers, seeded and minced
3/4 cup  soy sauce
1/2 cup  red wine vinegar
1/4 cup  vegetable oil
1/4 cup  brown sugar
2 tblsp  fresh thyme leaves
1 tsp    whole cloves, crushed
1 tsp    black peppercorns, crushed
1/2 tsp  ground cloves
1/2 tsp  ground nutmeg
1/2 tsp  ground allspice
1/4 tsp  ground cinnamon
1 1/2 pounds skinless, boneless chicken breast, cut into strips

Place all ingredients except chicken in a food processor fitted with a
metal blade.  Process for 10 to 15 seconds at high speed.  Place the
chicken in a bowl and pour the marinade over it.  Refrigerate for 4 to 6

Preheat grill until coals are gray to white. 

Remove the chicken from the marinade and drain off any excess liquid. 
Place on the oiled grill and cook for 4 to 5 minutes on each side, or
until the chicken is white in the center.  Serve the chicken with fried
plantains, pumpkin rice with kale, and steamed okra. 

Jerk chicken can also be baked in the oven.  Pour the jerk marinade over
chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours,
turning after 3 hours.  Remove the chicken pieces and place on a baking
sheet.  Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily
away from the bone.  Bake 30 to 40 minutes if using chicken breast

From: jojo@leland.Stanford.EDU (Joanne Spetz)


4 tsp    allspice
6        garlic cloves, crushed
2 tbsp   fresh ginger
2 tbsp   dark brown sugar
1 tsp    cinnamon
1 tsp    jalapeno, chopped
1/4 tsp  cayenne
1/4 tsp  black pepper
1/2 tsp  salt
1/3 cup  olive oil
1/3 cup  green onions, sliced
1/2 cup  red wine vinegar
2 tbsp   lime juice

Mix all ingredients.  Marinade chicken (about 4 pieces) for 2 hours.
Grill or broil, basting frequently.

From: (Thomas A. Spraggins)


1+ lb. chicken breasts.  Since I usually don't decide what to have for
dinner until I get home, the chicken's usually frozen and I "nuke" it
until it's still fairly hard; then it's easy to cut into ~1/2" cubes.
Add 1+ Tbl corn starch and an egg white, mix it up and set aside.

A bunch (or more) green onions.  Just pull off the dry or mushy parts
and rinse, but you can use pretty much the whole things.  Cut 'em in 1/2
to 1 inch pieces.  Add 1 or 2 crushed garlic cloves (or, if you're me,

3/4 cup peanuts (or more, or less).

Sauce:  (I don't actually measure any of this)
1+ tsp. chili paste w/ garlic
1 tsp. sesame oil
1 tsp. red wine vinegar or rice vinegar
1 tsp. sugar
1+ tsp. corn starch
1/4 cup chicken stock (I'm lazy: bouilon and water works fine)
1++ Tbl cooking sherry (white wine does the trick)
1 oz. soy sauce (I prefer the darker, but it doesn't matter)

5-10 dried red peppers (the ~1-2" long ones)

Get 1+ cup of oil (I use corn oil) REALLY hot in a wok.  Within reason,
the hotter the oil, the more quickly the chicken will cook and the less
grease it will soak up.  Cook the chicken until it's almost done, and
the pieces have stopped sticking to each other.  Remove. 

In the same oil, cook the peanuts.  If you overcook them, they're pretty
bad.  You'll find that you'll get a strong peanut odor (aroma?) in the
kitchen when they're ready to come out.  Remove. 

Dump all but ~2 Tbl oil somewhere, and heat it to smoking.  Add the
peppers, and cook until black (not very long!).  Add the green onions
and cook (stir fry) ~30 seconds.  Add the chicken and stir fry ~60
seconds.  Add the sauce, and when the sauce begins to thicken, you can
turn off the stove.  Stir in the peanuts. 

After you've made this a couple times, and all the ingredients have
found their way into the same cabinet, you'll find that you can prepare
this using VERY few utensils and fairly quickly.  I can have it on the
table, including "nuking" the meat, in under 30 minutes. 

One final word of caution: if you want to double the recipe, cook the
meat in batches.  If you try to cook more than ~1-1/3 lbs.  of meat at
one time, it'll just sit in the wok and soak up grease. 

From: (Thomas A. Spraggins)


2/3 lb. chicken

#1 Items:
1 T.  soy sauce
1 t.  rice wine
2 T.  water
2 t.  cornstarch

#2 Items:
1 cup    dried red pepper (cut diagonally into 1" sections)
1/2 cup  oil for frying

#3 Items:
1 t.      rice wine
1 T.      soy sauce
2 t.      sugar
1/2 t.    sesame oil
1 t.      worcestershire sauce
1 1/2 T.  water
1 t.      cornstarch

(a) Lightly pound chicken with blunt edge of a cleaver.  Then cut into
bite-size pieces. 

(b) Mix chicken with #1 Items and leave for 20 mins. 

(c) Heat pan and oil; stir-fry peppers over medium heat 30 secs. 

(d) Add chicken pieces and stir-fry until chicken changes color. 

(e) Add #3 Items and stir-fry until ingredients are mixed and sauce has

From: (Steven Frank)

Source: 1992 The Los Angeles Times

KUNG PAO CHICKEN (Chicken With Chiles And Nuts) 
(Servings:  4)

1 lb      Chicken breast, boned cut into 1" cubes
4 tb      Soy sauce
1 1/2 tb  Cold water
1/4 ts    Garlic salt
4         Dried red chiles (or more)
1 tb      White wine or sherry
1 tb      Sugar
1/2 ts    Salt
1 ts      Sesame oil
1 ts      Chopped peeled gingerroot
1/2 c     Peanuts
Oil for deep frying

Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons
cornstarch and garlic salt in bowl.  Stir evenly in one direction and
let marinate 30 minutes.  Remove tips and seeds from chiles, then cut in
1-inch pieces.  Combine remaining 2 tablespoons soy sauce, wine, sugar,
1 teaspoon cornstarch, salt and sesame oil in small bowl.  Heat 2 to 3
inches oil in wok to 400F.  Add chicken and fry 30 seconds.  Remove
chicken and drain off all but 2 tablespoons oil.  Heat oil and fry
chiles until black.  Add gingerroot and chicken, stirring and tossing
together.  Add soy-wine mixture and cook, stirring, just until
thickened.  Remove from heat and sprinkle with nuts. 

From: (Jon E. Lange)

Source: An adaption from the Kung Pao Beef recipe given in


Ingredients + Instructions:

1 1/2 lb  chicken breast, cut into 2" x 1/2" pieces
1 t       cornstarch
1/2 t     salt
dash      of white pepper

Let stand for 1/2 hour.  In a wok, heat:

2 T vegetable oil

and stir-fry the chicken until it turns white.  Reserve.  Again heat:

2 T vegetable oil

and add:

3-4 cloves  garlic, minced
1 t         gingerroot, minced
2 T         Hoisin sauce
2-3 t       chili paste (add as much as you can tolerate)
1 can       sliced bamboo shoots, drained.

Stir fry 1 minute, then add the chicken and:

1    green bell pepper, seeded and chopped into 3/4" pieces
1 t  sugar
3    green onions, sliced into 1" lengths

Stir-fry 1 minute.  

Sprinkle with:

1 cup unsalted roasted peanuts

and serve.

From: (liping huang)


Kung pao chicken is a Szechuan (sichuan) dish is about right, although
there could be some discussions saying that it was originally from
another province (guizhou).  

Here is an anthentic way of cooking, I am copying (translating) it down
from a Szechuan cookbook:

A typicaly way for chinese cooking is not restrictly follow the
measurements, you could always feel free to change the proportion and
some ingredients to have some experiments, traditonally speaking, this
is the chinese mentality, which often emphasize the cultural harmoney;
practically speaking, this is sometimes the fun for cooking.  

250g    chicken breasts        
50g     fried peanuts           
8g      dry peppers            
150g    exacted oil from pork (traditional way, which could be ignored)
soy souce
green onion
chinese cooking wine (dry sherry could do it)
chicken broth

Dice the chicken into 2cm cubes, marinade with salt, soy souce, corn
starch.  put sugar, soy souce, vinegar, chicken broth, msg (optional) in
a container for later use. 

Put a wok on a burner, hot!!!

Pour in the oil (if not the exacted oil, then corn oil or veg.oil) till
60% hot, put in the dry pepper, stir quickly till it turned red; then
put in the chicken dice, pure in some chinese cooking wine (not much,
just for flavor, you are not boiling it), stir a little bit.

Then put in the ginger, garlic, green onion (all in slices); put the
souce made in (you should hear the sizzling sound, if not, don't worry);
add in the penuts;


From: kenneth steven simon 


1 tblsp  corn-oil margarine
3 tblsp  flour
3/4 cup  defatter chicken stock
1/2 cup  nonfat milk
1/4 tsp  sale
Dash of  garlic powder
Dash of  pepper
1/2 tsp  curry powder
1/2 cup  cold water
1/2 cup  nonfat mayonnaise dressing
1/2 cup  raw brown rice
1 pkg    (10 ounces) frozen chopped spinach, thawed
4        boneless, skinless chicken breast halves (1 pound)
1/2 cup  grated Parmesan cheese

Preheat the oven to 350 degrees.  Spray an 11- by 7-inch baking dish
with non-stick vegetable coating. 

In a saucepan over medium heat, melt the margarine.  Add the flour and
stir for 1 minute; do not brown.  Add stock and milk and stir, using a
wire whisk, until mixture comes to a boil.  Add salt, garlic powder,
pepper and curry powder and continue to cook for 1 minute.  Remove from
heat, stir in water and mayonnaise and set aside. 

Sprinkle the rice over the bottom of the baking dish.  Layer the spinach
evenly over the top.  Cover the spinach with half of the sauce mixture,
then the chicken, then the remaining sauce.  Sprinkle the cheese over
the top and bake, uncovered, for 1 hour. 

Nutritional Value per Serving:
366 calories 
78 mg cholesterol
9 grams fat
824 mg sodium

From: (Oscar Lee Meek)


2 tblsp  vegatable oil
1 cup    chopped bok choy or green cabbage
1 cup    snow peas
1/4 cup  sliced green onions
1 clove  garlic finely chopped
1 pound  boneless chicken breast, cut into thin strips
1        envelope LIPTON Onion-Mushroom Recipe soup mix
3/4 cup  water
1 tblsp  soy sauce
1/8 tsp  pepper
2 cups   cook rice

Heat 1 tablespoon of oil in wok over medium heat.  add bok, peas, onions
and garlic.  stir-fry 3 minutes until veg.  are tcrisp-tender.  remove
vegatables.  and remain tablespoon of oil add chicken stir fry 3
minutes.  Blend soup mix, water, soy sauce, and pepper, stir into wok. 
add veg.  and rice and heat through

From: (Sharon Teo)


1 pound   beef or chicken
1/2       large onion
3 stalks  lemon grass
1         thin slice galingale
1         inch piece of ginger
1/2 tsp   ground coriander
1 tsp     ground cumin
1/2 cup   sugar
1 tsp     salt
1 tsp     tumeric powder

Cut up meat into bite-size pieces.  Grind onion,lemon
grass,galingale,ginger,coriander and cumin togather into a paste.  Mix
ground paste with sugar, salt and tumeric powder.  Marinate the meat in
the mixture for at least 1 hour.  Thread meat onto bamboo skewers. 
Grill (or barbeque) and serve with Peanut Sauce. 

Peanut Sauce:
1/2         large onion
1           thin slice galingale
1           inch piece ginger
1           stalk Lemon grass
1 pound     roasted peanuts
1 1/2 tbsp  tamarind
1/2 cup     oil
1/2 tbsp    chillie powder (or to taste)
7 tbsp      palm sugar (or brown sugar)
1 tsp       salt

Grind onions, galingale, ginger and lemon grass.

Crush roasted peanuts in a blender.  Extract 1/2 cup tamarind juice from
1 1/2 tbsp tamarind.  Heat oil.  Fry all ground ingredients and chillie
powder till fragrant. 

Add crushed peanuts, mix well.  Add palm sugar(or brown sugar), salt and
tamarind juice.  Simmer until gravy is thick. 

From: girl@slavery.EBay.Sun.COM (Mary Smith)


1/4 cup   soysauce
1/4 cup   cream sherry or apple juice
2 tblsp   veg oil
2 tblsp   lemon juice
1 tblsp   Honey
1 tsp     finely chopped ginger, or 1/4 tsp ground ginger
1 clove   garlic finely chopped
6         boneless skinless chicken breast

2 tsp     finely chopped ginger, or 1/2 tsp ground ginger
6 thin    slices havarti or jack cheese

Mix soy, sherry, oil, lemon, honey and 1 teasp ginger and garlic in
shallow glass or plastic bowl. 

Add chicken, coat and marinade for at least 1 hour. 

Remove chicken and reserve marinade.  Cover and grill chicken 4-6" from
med coals 15-20 minutes (Mine never took this long).  Brush often.  When
done sprinkle with remaining ginger and top with cheese.  Serve when
cheese melts. 

Nutritional Value per Serving:
Calories               280
Fat                     14 g
Sodium                 870 mg

From: (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz


3 lb      chicken pieces              
1 lb      lean boneless pork cubed    
1 cup     dry red wine              
1/2 tsp   black pepper            
3 cups    beef broth, (Campbell')
2 cloves  garlic, crushed
3         tomatoes chopped
1/2 tsp   rosemary
1 tsp     salt

Place chicken pieces and pork cubes in a large bowl.  Mix all other
ingredients thoroughly, pour over chicken and pork.  Allow meat to
marinate in sauce for about 2 hrs.  (you could leave it over night)
Transfer chicken, pork and marinade to cooker. 
Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are
thoroughly cooked.  Serves 6. 

From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)


1          medium chicken, cut into lots of bits
2          medium onions, also cut into lots of bits
4 oz       of unsalted butter
5-7 fl.oz  of yoghurt (depending on how you like it)
5-7 tsp    of tomato puree (again, use taste check)

1tsp    chili powder
1tsp    crushed garlic
1tsp    crushed ginger
1.5tsp  black cumin seeds
1.5tsp  coriander
1tsp    salt
2tsp    garam masala
3       or so green chilis
fresh coriander

Mix the spices and yoghurt up in a bucket and throw in the chicken parts
and puree.  Leave this to one side.  In a thick bottomed pot, melt the
butter and fry the onions until they are sort of translucent.  Pump up
the heat, throw the yoghurt/puree/spice/chicken mix into the seething
oil and stir fry, stirring continuously in big loops, for 5 minutes or
more.  Turn down the heat to about simmering temperature and add about
0.25 - 0.3 pint water.  Let this simmer/cook for about 30 minutes or
until you have started biting the table with the wonderful smell coming
from the pot.  Chop up the green chilis and coriander, and dunk them in. 
Cook for a further 10 mins, then serve with basmati rice, naan and some
sort of daal. 

Mind you, eating this meal every day will lead to a swift cholestrol
death, but the flavour is superb.  I have found when serving this to
other people that aren't used to spicy food, cutting down on the chili
and cumin seeds helps a lot. 

From: (Daniel Sklarew)

Source: "365 ways to cook chicken" by Cheryl Sedaker
        (comments in paratheses are my own addition - dms.)

(Serves: 4)

1 (3 pound)  chicken, cut up             
1/2 tsp      salt (less)                    
1/4 tsp      ground pepper                  
3/4 tsp      paprika (for color)                    
1/2 cup      orange juice                   
1 Tbsp       chopped scallions
1.5 tsp      instant chicken bouillon granule (yuck! try spice mix)
1/2 tsp      finely grated orange peel
1 Tbsp       cornstarch dissolved in 1 Tbsp. cold water
2/3 cup      seedless grapes, halved

1.  Preheat to 350 deg.  Arrange chicken skin up in 13x9x2" baking pan. 
Season w/salt, pepper, and 1/4 tsp.  paprika. 

2.  In bowl, mix o.j., scallion, bouillon granules (or spice mix) and
peel.  Pour over chicken, and bake 1 hr., until chicken is brown and

3.  In medium saucepan, mix dissolved cornstarch and remaining paprika. 
Stir in 3/4 cup of pan drippings; bring to a boil.  Stir constantly
until thick and bubbly.  Add grapes and cook for 2 min., until hot. 

If you poor the juices from cooked chicken into a container, then
refrigerate, waxy fats will congeal at the top, easy to scrape off of
the high protein gelatin underneath, then later, you need only heat up
the gelatin to have homemade broth or soup base!  Can be stored in
freezer in old yogurt/sherbert containers for a long time. 

Bouillon granules are frequently high in salt and MSG, among other
nasties.  Instead try salt-free spice mixes, such as Parsley Patch (R)
or Mrs.  Dash (R), or add a little more scallions and peels. 

Other orange-chicken recipes may ask for 1/8-1/4 tsp.  ground cloves
(yum!), 1 Tbsp.  honey, 1/4(+)tsp.  cinnamon, and/or fresh or frozen
berries (cran, ras, black, etc.).  Try mixing and matching to get your
own favorite blend. 

To add "orange" to chicken *breasts*, melt (<) 2 Tbsp.  butter in frying
pan over med heat, add seasoned chicken for 8-10 minutes, turning once. 
Then continue with sauces as described above... 

From: (Doreen Randal)

Source: Crockery Cooking Soups and Stews, p43


3-4 lb   chicken cut into serving pieces
1 cup    chicken broth, homemade or canned
1/4 lb   butter                        
2 cups   orange juice
1 cup    raisins (I used sultanas)     
salt and fresh black pepper to taste
1/4 tsp  cinnamon                    
2 Tbs    flour

Heat butter in large skillet, and brown chicken.  Remove chicken pieces
to slow cooker as they brown.  Combine all other ingredients, except
flour, mix well and pour over chicken.  Cover pot, turn on LOW and cook
4-6 hours, or until chicken is tender.  Remove 1 cup of sauce from the
pot and combine with flour, mixing well.  Return sauce - flour mixture
to pot.  Turn pot on HIGH, and cook additional half hour. 

From: (Micaela "Stayka" Pantke)

Source: De Re Coquinaria by Marcus Gavius Apicius 

PULLUM FRONTONIANUM (Chicken a la Fronto)
(Apic. 6, 9, 13)

1      fresh chicken (approx. 1-1.5kg)
100ml  oil
200ml  Liquamen, or 200ml wine + 2 tsp salt
1      leek
fresh dill, summer savory, coriander, pepper to taste
a little bit of Defritum

Start to fry chicken and season with a mixture of Liquamen and oil,
together with bunches of dill, leek, summer savory and fresh coriander. 
Then cook approximately 1 hour with 220 deg C in the oven.  When the
chicken is done, moisten a plate with Defritum, put chicken on it,
sprinkle pepper on it, and serve. 

-- Defritum: Either thick fig syrup, or must that's boiled until you
have only a third of the amount with which you started. 

-- Liquamen: a salty fish sauce. Most of the time you can replace it by

From: (Micaela "Stayka" Pantke)

Source: De Re Coquinaria by Marcus Gavius Apicius 

PULLUS FUSILIS (Chicken With Liquid Filling)
(Apic. 6, 9, 15)

1        fresh chicken (approx. 1-1.5kg)
300g     minced meat (half beef, half pork)
100g     groats (of oat)
2        eggs
250ml    white wine
1 tblsp  oil
1 tblsp  lovage
1/4 tsp  ground ginger
1/4 tsp  ground pepper
1 tsp    green peppercorns
50g      stone-pine kernels
Liquamen or salt to taste

Ground pepper, lovage, ginger, minced meat and cooked groats.  Add eggs
and mix until you have a smooth mass.  Season with Liquamen, add oil,
whole peppercorns and stone-pine kernels.  Fill this dough into the
chicken.  Cook approximately 1 hour with 220 deg C in the oven. 

-- Liquamen: a salty fish sauce. Most of the time you can replace it by

From: (Kate Connally)


6          Rock Cornish hens
1 1/4 cup  rice
1          lemon, halved
1/4 cup    dried currants
1 1/2 t    curry powder
freshly ground black pepper
large pinch cayenne pepper
4 1/2 T    unsalted butter
3 1/4 cup  chicken broth
3 T        minced onion
3          strips bacon
1          small tart apple, chopped
1-2 T      Madeira (optional)

Rinse hens and pat dry.  Squeeze lemon juice inside cavities and rub
outside with cut lemon.  Sprinkle with salt and pepper to taste.

Melt 1 1/2 T.  of the butter in heavy medium saucepan.  Add onion and
apple.  Saute, stirring occasionally, over medium heat until onion is
softened but not browned, about 5 min.  Add rice, currants, curry
powder, and cayenne.  Reduce heat to low.  Saute, stirring frequently,
for 5 min.  Stir in 2 1/2 cup of the broth.  Heat to boiling then reduce
heat to low.  Stir once and cook, covered, over low heat until rice is
tender and all the liquid has been absorbed, about 20 min.  Remove from
heat.  Let stand, uncovered, 15 min.  to cool slightly.  Spoon rice into
cavities of hens.  Truss hens.

Melt remaining butter in large heavy skillet over medium heat.  Add
bacon.  Reduce heat to low.  Saute, stirring occasionally, until bacon
begins to brown, about 8 min.  Remove bacon with slotted spoon, reserve.
Add hens to drippings in skillet, working in batches if necessary.
Saute, turning occasionally, until lightly browned on all sides, about
20 minutes.  Reserve drippings.

Heat oven to 350 F.  Place hens breast side up in roasting pan.  Pour
drippings over hens, baste with remainig 3/4 cup broth.  Roast,
uncovered, 45 min., basting frequently with pan juices.  Sprinkle hens
with reserved bacon.  Cover pan tightly with heavy-duty aluminum foil.
Roast until juices run clear when thickest part of thigh is pierced,
about 30 minutes.

Remove hens to platter.  Tent with foil to keep warm.  Strain pan juices
into small saucepan.  Skim off fat.  Stir in 1-2 T.  Madeira, to taste.
Remove trussing from hens.  Spoon sauce over hens when serving.

Serves 6.

This is even better that the original.  Substitute wild rice for all or
part of the rice.  You will have to check to see how much raw wild rice
you will need to yield the same amount of cooked rice.  I don't really
remember what amount I use.  Also check on the difference in cooking
times for wild rice.  Be sure to use a good quality curry powder.  I go
to an oriental grocer and get Madras curry powder from India.  It's much
better than most American versions.


From: (Micaela "Stayka" Pantke)

(serves 2)

250g   chicken breast (or any other poultry)
1 can  (400g) chopped tomatoes
1 can  (250g) sweet corn (the little yellow thingies)
1 cup  pineapple pieces (it was what I had left - add to taste...)
3 tsp  vindaloo curry paste ++hot (be careful, dangerous stuff!)
2 tsp  vindaloo curry powder ++hot (you can substitute hot chili powder)
0.5 - 1 cup soy sauce to marinate chicken in

1.) Slice chicken in small pieces (1 piece, 1 bite) and marinate in soy
sauce (ten minutes should suffice), then throw chicken + sauce into a
pan (don't throw over too far a distance, *you* have to clean up the

2.) Fry chicken in pan.  Make sure it is well done, you don't want to
eat salmonellas. 

3.) Put the can of tomatoes + the can of sweet corn into the pan and
cook together with the chicken pieces (make sure to remove the cans
before cooking). 

4.) Add vindaloo curry paste + powder (well, and if you like it *really
hot* - and I *mean* REALLY - also add some hot chili powder) and stir
until everything is well blended. 

5.) Add pineapple pieces.

6.) Serve hot :-)

I *strongly* suggest that you start with half of the aforementioned
amount of vindaloo spice and add more to taste!  It's always easier to
*add* something than trying to fish it out of the meal... 

Normally I eat one serving for lunch and keep the second one for dinner. 
I found it certainly addictive, once I got over the initial shock of the
added pineapple pieces.  You can moderate the impact of this fiery stuff
(well, my teaspoons are rather well heaped) with an additional portion
of rice or nan (the wonderful Indian bread). 

When you like onions you can also add two finely chopped onions.  As I
despise them, I don't...  Other variations include adding 1 tsp finely
chopped ginger, 1 tbsp ground almonds, 1 tbsp ground cashew nuts, 1 tsp
lemon juice, 1 medium diced potato, 1 tbsp red vinegar.  Just experiment
a bit with the additional ingredients.  I only add those things when I
find them in the kitchen + I have enough time to do some experiments... 

From: (Yolanda A Leung)


1         whole chicken, washed and patted dry
1 T       salt
1 T       rice wine
shredded scallions
shredded ginger
1 t       cornstarch
1 T       water
3-4 cups  of water

Combine the salt, ricewine, shredded scallions and ginger together.  Rub
on the chicken on the inside and outside.  Let sit for 20 minutes.
Place in the steamer and steam for about 25 minutes -until done of
course.  The water should have reduced and you can pour out the juice
from the inside of the chicken as well.  Remove the chicken and cut up.
Combine the cornstarch and tablespoon of water and then into the reduced
chicken juices to make it thicker.  Place additional shredded scallions
and ginger over the chicken, pour the sauce over it and heat up about 4T
of oil (not smoking hot), and pour over the scallions and ginger.

From: (Daniel Sklarew)

Source: "365 ways to cook chicken" by Cheryl Sedaker
        (comments in paratheses are my own addition - dms.)
(Serves: 4)

3 pounds  chicken thighs              
1/2 tsp   salt (less if possible)       
1/4 tsp   ground pepper                 
1/2 tsp   dried tarragon (yeah!)        
1/2 cup   orange juice                    
1         navel orange, peeled, sectioned    
2 Tbsp    brandy (kirsch?)                                                
2 tsp     cider vinegar (for instance)
1 tsp     grated orange peel (more!)
5 tsp     cornstarch (to thicken)
2 tsp     sugar (use warm honey!)
1/2       "seedless" grapefruit, peeled, sectioned
1 cup     chicken broth (from the last chicken you cooked!)

1.  Preheat to 350 deg.  Arrange chicken skin up in 12x8x2" baking dish. 
Season w/salt and pepper.  Bake for 45 min. 

2.  In pan, mix cornstarch and sugar.  Stir in broth, o.j., brandy,
vinegar, peels and tarragon.  Cook, stirring over med.  heat until sauce
boils and thickens, about 3 min.  Stir in orange, grapefruit sections. 

3.  Spoon sauce and fruit over chicken.  Return to oven for 15 min. 
longer, until chicken is "fork tender". 

If you poor the juices from cooked chicken into a container, then
refrigerate, waxy fats will congeal at the top, easy to scrape off of
the high protein gelatin underneath, then later, you need only heat up
the gelatin to have homemade broth or soup base!  Can be stored in
freezer in old yogurt/sherbert containers for a long time. 

Bouillon granules are frequently high in salt and MSG, among other
nasties.  Instead try salt-free spice mixes, such as Parsley Patch (R)
or Mrs.  Dash (R), or add a little more scallions and peels. 

Other orange-chicken recipes may ask for 1/8-1/4 tsp.  ground cloves
(yum!), 1 Tbsp.  honey, 1/4(+)tsp.  cinnamon, and/or fresh or frozen
berries (cran, ras, black, etc.).  Try mixing and matching to get your
own favorite blend. 

To add "orange" to chicken *breasts*, melt (<) 2 Tbsp.  butter in frying
pan over med heat, add seasoned chicken for 8-10 minutes, turning once. 
Then continue with sauces as described above... 

From: (Candy Pope)


5-6         boneless, skinless chicken breast halves
1 can       cream of chicken soup
1 soup can  of water
1 pkg       swiss cheese
1/2 stick   of butter
1 pkg       coarse bread crumbs

Cut the chicken into bite-sized pieces and place in the bottom of a
casserole dish (dish needs to have a lid).  In a small bowl, mix soup
and water then pour over chicken.  Put a layer of swiss cheese over
this.  Melt butter and add enough bread crumbs to take up the butter. 
(I always add quite a bit - I like a crunchy top :-) Sprinkle bread
crumbs/butter over the cheese.  Bake in a 375F oven for 35-45 minutes
until nicely browned and bubbly. 

I use lite or fat free swiss and also Campbell's Healthy Request soup to
reduce the amount of fat.

From: (Kate Connally)

Source: Bon Apetit, I think.


5       garlic cloves
1/2 t   freshly ground pepper
1       1-inch cube peeled ginger
1/2 t   salt (optional)
1       med. onion, cut into 8 wedges
1/4 t   ground cardamom
1 cup   plain lowfat yogurt
1/4 t   freshly grated nutmeg
3 T     fresh lemon or lime juice
1/4 t   ground cloves
1 T     olive oil
1/4 t   cinnamon
2 t     ground coriander
1/4 t   cayenne pepper
1 t     ground cumin
8       chicken pieces, skinned
1 t     turmeric
chopped green onion
lemon or lime wedges

Mince garlic in processor.  Add ginger and mince.  Add onion and mince. 
Add next 13 ingredients and puree.  Transfer to bowl.  Cut deep slashes
in chicken pieces.  Add to marinade, turning to coat well.  Cover. 
Refrigerate overnight. 

Preheat broiler.  Generously butter broiler pan and large shallow
ovenproof glass baking dish.  arrange chicken o pan and broil about 3"
from heat source for 5 min.  per side.  Reduce oven temp.  to 325 F. 
Transfer chicken to baking dish.  Bake until juices run clear when
pierced with tip of sharp knife, basting frequently with marinade, for
20-25 minutes.  Garnish with green onion and lemon/lime wedges. 

From: (Doreen Randal)

(Serves 4)

3-4 lb chicken                    
1 tsp garlic salt                
1 Tbs dried parsley              
3 Tbs vinegar
2 Tbs soft butter
1 tsp tarragon
1/8 tsp ground black pepper

2 Tbs cornstarch in 2 Tbs cold water, stirred until smooth.              
1 cup accumulated cooking liquid.

Rub chicken with butter; place in slow cooker.  Combine seasonings and
herbs and sprinkle evenly over chicken.  Add vinegar.  Cover and cook on
LOW about 8 hrs.  Do not remove lid during this time.  Remove chicken to
hot platter. 
Prepare gravy by combining the cornstarch mixture and 1 cup accumulated
liquid in a saucepan.  Heat and stir until mixture boils and is
thickened.  Serve over hot chicken.  

From: (Stephanie da Silva)


3 lbs chicken wing drummettes

1/4       cup coarsely chopped garlic
roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop
          for a bunch that still has some roots attached)
1 tsp     ground turmeric
1 tsp     curry powder
1.5 tsp   ground dried chilis (cayenne or equivalent)
1 tbsp    sugar
1/4 tsp   salt
3 tbsp    thai fish sauce (filipino or vietnamese is ok, too)

Basting liquid:
1/2 cup coconut milk (canned is ok)

cilantro sprigs (left over from making marinade)
dipping sauce (see recipe below).

Process all marinade ingredients in a blender until smooth.  Marinate
chicken, refrigerated, overnight.  Grill over hot coals until done, brushing
frequently with coconut milk.  Serve garnished with cilantro sprigs,
accompanied by steamed rice and bowls of dipping sauce.


From: (Kevin L. Hammond)

(Servings: 6)

2 tblsp   fish sauce
2 tblsp   light soy sauce
2 tblsp   plain low-fat yogurt
juice and grated peel of 1 lemon
3 cloves  garlic, minced
3 tblsp   minced fresh basil
2 tsps    hot red pepper flakes
1 tsp     ground ginger
1         frying chicken (3 lbs) cut up and trimmed of fat

1.  Put all ingredients except chicken in a plastic bag.  Knead back
lightly to mix.  Add chicken and turn bag several times to coat pieces
evenly.  Marinate for 30 minutes in refrigerator. 

2.  Remove chicken pieces from bag and arrange, skin side up, in a
shallow nonstick roasting pan.  Roast in a preheated 375-degree oven for
50 minutes. 

190 calories per serving.



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