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63. Chicken and Rice Casserole
| Main course
material: |
4
chicken
breast -- skinned |
| Spices: |
1 can
cream of mushroom soup
1 can
cream of chicken
soup
1 cup
rice
1 package
Lipton dry onion soup
1 1/2 cups
Milk |
| Equipment: |
Oven |
| Preparation: |
|
| Cook: |
- mix soups, rice and milk.
- Pour over chicken
breasts in casserole dish.
- Cover tightly and bake at 350 degrees for 1 to 1 1/2
hours.
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| Cautions: |
|
| Effect: |
|
| Author: |
Maryalyce |
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64. Saute Chicken with
Tomato
| Main course
material: |
8 oz Smoked
Garlic Sausage: Kielbasa, Andouille,
1 lb Skinless, Boneless Chicken
Breasts |
| Spices: |
1 LARGE Green Bell Pepper
1 1/2 Cups Water
1 1/2 Cups Quick Cooking Rice
16 oz Canned Stewed Tomatoes
1/2 tsp Salt
1/4 tsp Pepper
1 LARGE Green Bell Pepper |
| Equipment: |
PowerFlamer Outdoor Stir Fry
Stoves, EasyFlamer Stove |
| Preparation: |
|
| Cook: |
- Cut the sausage into 1/2" slices.
- Cut the chicken
into 2" pieces.
- Core and seed the green pepper and cut into 1"
squares.
- Cook the sausage in a large frying pan over high heat,
stirring often, until browned (about 2 minutes).
- Add the chicken
and green bell pepper.
- Cook, stirring often, until the chicken
is browned on both sides (about 2 minutes longer).
- Use a slotted spoon to remove the meats and pepper to a
plate, leaving the drippings in the pan.
- Add the water, rice and the tomatoes (with their juice) to
the pan.
- Add salt and pepper.
- Bring to a simmer.
- Distribute the sausage and chicken
mixture over the rice and tomatoes.
- Cover.
- Cook over low heat until the chicken
is white but still moist in the center and
the rice is tender (about 5 minutes).
|
| Cautions: |
Chicken meat can be replaced by Lamb, beef or
shrimp. |
| Effect: |
|
| Author: |
Joel Erlich |
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|
65. Murg Irani
| Main course
material: |
|
| Spices: |
-
60 gm onion finely sliced
-
6 gm red chillies powdered
-
1.5 gm cardamom powdered
-
115 gm plain yogurt, well beaten
-
60 gm onion, finely chopped
-
12 gm ginger paste
-
12 gm garlic paste
-
60 gm almond, blanched and shredded
-
115 gm heavy cream
-
1 tsp lemon juice
-
15 ml kewra water (can be found in
Indian stores)
-
pinch of saffron diluted in warm water
|
| Equipment: |
PowerFlamer Outdoor Stir Fry
Stoves, EasyFlamer Stove |
| Preparation: |
- Remove the skin of the chicken. Prick the pieces
well with the fork.
|
| Cook: |
- Heat
the butter and fry sliced onion to golden brown. Add chicken
pieces along with all the ingredients and mix well. No water
to be added. Cover tightly and cook on very low flame for 60
to 70 mins.
- When
tender and only butter remains, remove from fire and serve
with hot naan.
|
| Cautions: |
|
| Effect: |
|
| Author: |
Ashu Kalsi |
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|
66.
BABY ARTICHOKE
CHICKEN SAUTÉ
| Main course
material: |
- 16 California baby
artichokes
- 4 half chicken breasts,
skinned, boned and cut into chunks
|
| Spices: |
- ¼ cup olive oil
- 2 red or yellow
onions, sliced thick
- 4 cloves
garlic minced
- 1 tablespoon each
chopped fresh basil and rosemary or 1 teaspoon
each dried basil and rosemary, crushed
- ½ cup chicken broth
- 1 pound fettuccine, cooked
and drained
|
| Equipment: |
PowerFlamer Outdoor Stir Fry
Stoves, EasyFlamer Stove |
| Preparation: |
|
| Cook: |
- Brown chicken in large
skillet with 2 tablespoons oil; remove from pan and set
aside.
- Add remaining 2 tablespoons
oil and sauté onions until tender.
- Add artichokes to skillet
with garlic, basil and rosemary.
- Cook until artichokes are
tender, about 5 minutes.
- Stir in browned chicken and
drizzle with chicken broth; heat through.
- Salt and pepper to taste, if
desired. Serve over hot fettuccine.
|
| Cautions: |
|
| Effect: |
Makes 4 servings
|
| Author: |
www.artichokes.org |
| Picture: |
 |
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67. Gong Bao Chicken (JiDing)
| Main course
material: |
- 1 1/2 boneless chicken thigh (supposed to be breast)
without skin (about 2/3 lb)
- 2 garlic cloves and an equivalent amount of fresh
ginger
- 4 scallions (a.k.a. spring onion), white parts only
- 2 tbsp extra virgin olive oil (supposed to be peanut
oil)
- Small handful dried red chilies (preferably Sichuanese,
but I only have generic)
- 1 tsp whole Sichuan peppercorn (I love this stuff)
- 1/2 cup cashew Nuts (bits; traditionally roasted
unsalted peanuts; but cashew is supposed to give a grander
version of the dish--and in any case, that's what I have today) |
| Spices: |
Marinade
- 1/2 tsp salt
- 2 tsp light soy sauce
- 1 tsp Shaoxing rice wine (medium-dry sherry is supposed
to do as well)
- 2+ tsp cornstarch (or 1 1/2 tsp potato flour)
- 1 tbs water
Sauce
- 3 tsp sugar
- 1+ tsp cornstarch (or 3/4 tsp potato flour)
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 3 tsp Balsamic Vinegar (supposed to be Chinkiang black
Chinese vinegar)
- 1 tsp sesame oil (product of Singapore "Chee Seng"
brand, no less)
- 1 tsp chicken stock (i.e., water + pinch of Knorr
chicken broth mix) |
| Equipment: |
PowerFlamer Outdoor Stir Fry
Stoves, EasyFlamer Stove |
| Preparation: |
Preparation (As it turns out, most of the work is in the
preparation (cutting, measuring, etc.). The cooking itself does
not take all that long. Hopefully, as I get more experienced
with the dish, I will be able to guesstimate the
quantities without having to resort to the measuring spoons all
the time. I've rearranged the original instructions to reflect
the actual sequence I took more closely.)
1. Cut the chicken as into 1/2-inch cubes (no need to be too
exact lah). Place in a small bowl and mix in the marinade
ingredients. Let sit..
2. Peel and thinly slice the garlic and ginger. Chop scallions
into chunks as long as their diameter. Snip the chillies in half
or into 2-inch sections, discard as many seeds as possible. Set
aside.
3. Combine the sauce ingredients in a small bowl. Set aside.
 
(left: the ingredients all ready for the pan; right: a bevy of
seasoning) |
| Cook: |
Cooking
1. Heat Olive Oil over high heat (another scandalous
substitution: I use a non-stick pan rather than a wok). Leave
one small slice of garlic for testing the temperature--when it
begins to sizzle, it's time. Add the chillies and Sichuan pepper
and stir-fry briefly until they are crisp and the oil is spicy
and fragrant (opening the windows is advised). Take care not to
burn the spices. Add the ginger and garlic (they are added later
in the original recipe but Wifey prefers her garlic well
cooked). Stir.
2. Add chicken and fry over high heat, stirring constantly. As
soon as the chicken cubes have separated, add the scallions and
continue to stir-fry for a few minutes until the meat is cooked
through (test one of the larger pieces to make sure).
3. Give the sauce a stir and add it to the wok, continuing to
stir and toss. As soon as the sauce has become thick and shiny,
add the cashew, stir them in, and serve. |
| Cautions: |
(Variations: The same dish can be made with cubes
of pork, shrimp, or prawns.) |
| Effect: |
Makes 4 servings
|
| Author: |
Huichieh at http://loykee.blogspot.com/2005/10/homemade-gongbao-chicken.html |
| Picture: |
   |
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