JAPANESE MUM'S CHICKEN
We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
PARTY CHICKEN
"It's a party in your mouth!" That's how anyone I know who has ever tried party chicken has described it. It's a party of lemon and garlic chicken in your mouth! Every bite is loaded with flavor. This is one of my favorite family recipes that I decided I couldn't keep to myself.
Provided by theshorterstory
Categories Chicken
Time P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sour cream, lemon juice, salt and pepper, paprika, and garlic in a bowl. Mix.
- Slice chicken breasts in half long ways to make 4 breasts into 8 servings and make it easy to roll later.
- Marinate the chicken in the sour cream mixture all day or overnight for best results.
- Roll in bread crumbs and drizzle with margarine. You can drizzle a little lemon juice on at this point if you'd like the lemon to really stand out.
- Bake at 350 for 1 to 1 1/2 hours.
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
PARTY CHICKEN
"After trying this at a church dinner, I knew it would be well liked by family and friends," pens Eva Snyder Widmyer from Lahmansville, West Virginia. The dish features tender chicken and dried beef in a creamy sauce.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a greased 13-in. x 9-in. baking dish, arrange beef slices to evenly cover bottom of dish. Top with chicken breasts. Combine the soup and sour cream; pour over chicken. , Bake, uncovered, at 350° for 35 minutes or until the chicken juices run clear. Serve over rice if desired.
Nutrition Facts : Calories 244 calories, Fat 10g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 663mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
MOM'S DINNER PARTY CHICKEN
My mother liked to entertain when I was growing up and she gave a lot of dinner parties. This wonderful recipe was one of her favourite dishes because it could be prepared ahead of time and popped into the oven shortly before her guests arrived;and she always served it with her savoury Company Rice. I now make it for my family and friends on special occasions.
Provided by Carrie Ann
Categories Chicken
Time 2h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Brown chicken in margarine in large frying pan, a few pieces at a time.
- Line a large baking dish big enough to hold chicken with aluminum foil, shiney side up.
- Place browned chicken in pan.
- Cover each chicken piece generously with margarine (I use about a 1/2 to 1 tablespoon per each piece).
- Mix the 2 tins of cream of mushroom soup and the tin of milk together and wisk until smooth.
- Pour over chicken and bake, uncovered, at 350 for 1 hour.
- Meanwhile, cube the 4 slices of bread and toast in margarine in frying pan with almonds until bread and almonds are nicely browned.
- Remove chicken from oven.
- Sprinkle sherry over chicken;sprinkle almonds and toasted bread cubes evenly over all.
- Return to oven, and cook for another 30- 45 minutes longer or until done (If you find the chicken getting a little dry add more sherry and milk).
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