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Tag Archives | Chicken

Shrimp and Chicken with Bamboo

Part 2 of 3 part series ‘Chinese Stir Fry’.  Click here for Part 1, click here for Part 3.

If I say this is filling from a Chinese cabbage roll recipe, would you read on? Either way, right now I’m not saying if it is. Seafood meets domestic bird in this scrumptious pairing. It’s easy on your budget since you only need a small amount of shrimp. Your family will think company is coming for dinner and will be pleasantly surprised when it’s just for the fam. The bamboo has a crunchy texture and absorbs the flavors in the dish. The dried shitakes add texture, are rich in color and have concentrated mushroom essence. You can substitute fresh shitakes but the dried are rave in this Chinese dish. The glaze is a translucent sauce which makes the dish glisten and renders full-bodied flavor.
OK, now the real story. This is sort of a deconstructed dish. It is actually great made into cabbage rolls and accompanied with a delicious cream sauce but that will be for another day. This version makes it simple enough to serve any night of the week. In the time it takes the rice to steam you can stir fry a feast that’s healthy and delicious. It will transport you to Honk Kong or San Fran Chinatown.

 

Click here for Helen’s Chinese Cooking Expertise

Prep Time: 25 Minutes | Cook Time: 8 Minutes | Yield: 4 servings | Difficulty: Easy

Ingredients
The Sauce-Glaze
1/3 cup Chicken Broth
1/2 Tbsp Cornstarch

The Rest 1-Chicken
1/2 lb Chicken Breast, 3/4-inch diced
1 Tbsp Soy Sauce
1 tsp Cornstarch

The Rest 2-Shrimp
1/2 lb Shrimp, shells and veins removed in 3/4-inch diced
1/4 tsp Salt
1/4 tsp Cornstarch

The Rest 3-Vegetables and Rice
3 Dried Shitake Mushrooms ;)
1/2 cup diced Bamboo Shoots, sliced ;)
1/4 cup frozen Peas
2 Tbsp Vegetable Oil
Hot Cooked Rice

Preparation Instructions
1. Put mushrooms in a bowl of water and set plate right on top of the water to ensure they are submerged. Let set for 20 minutes to reconstitute then remove stems and cut into pieces.

2. In the meantime, combine the chicken with soy sauce and 1 tsp cornstarch. Set aside to marinate.

3. In another small bowl, combine shrimp with salt and 1/4 tsp cornstarch. Set aside to meld.

4. In a small bowl combine the glaze ingredients, chicken broth and 1/2 tablespoon cornstarch.

5. Heat oil on high in a wok or large frying pan. Add chicken and stir fry for 2 minutes. Add shrimp and continue stir frying for 1-2 minutes until shrimp barely turns pink. Add bamboo and mushrooms and stir fry keeping everything moving, about 60-90 seconds.

6. Create a well in the center of the pan by pulling the ingredients up on the sides of the wok. Give the sauce a quick stir to redistribute the cornstarch. Pour in the well a little at a time stirring as the glaze thickens. Stir down the contents of the pan into sauce and combine.

7. Take off heat and pour on a platter. Serve immediately with hot cooked rice.

;) Dried Shitake Mushrooms—Find them in the Asian section at your grocer or at the Asian food store. They keep forever so buy a bag and store in a dry location.

;) Bamboo Shoots—Good bamboo shoots come in cans at the Asian food store. Buy the unsliced bamboo tips.

Dish Designer
• Omit shrimp but use 1 1/2 lbs of chicken.
• Exchange dried mushrooms for fresh shitakes or other mushrooms.
• Exchange bamboo for sliced water chestnuts.
• Exchange mushrooms for bite size pieces of sweet pepper or carrot circles.

 

Inspiration—Ying Ling Lui

SaucyCuisine.com
sauces over under and through

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Chicken with Apple Cider and Bacon

A 5-ingredient simple dish from start to table in half an hour, I love finding new ways to enhance the natural canvas of chicken. Sipping Whole Foods 365

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apple juice tricks your brain into thinking you’re in an orchard drinking liquid apple barely picked and processed. Think orange juice commercials where a shopper reaches in the grocer’s shelf and grabs juice from the grove. That’s the essence of this fresh and light chicken sauce with apple cider or juice and smoky bacon. Easy, serve with a side salad for a scrumptious winner winner chicken dinner.

Prep Time: 5 Minutes | Cook Time: 25 Minutes | Yield: 4 servings | Difficulty: Easy

Ingredients
The Sauce
3/4 cup Apple Cider
1/2 cup Chicken Broth

The Rest
4 Chicken Breast Halves
1/4 tsp Salt
1/4 tsp Pepper
2 slices Bacon, diced
1/4 cup minced Onion

Preparation Instructions
1. Place each half chicken breast between 2 sheets of plastic wrap or in an unzipped gallon zip bag and pound to 1/2-inch thick then salt and pepper and set aside.

2. Cook bacon in a large skillet over medium heat until crisp. Remove from pan.

3. Add chicken to drippings in pan and cook 6 minutes on each side or until done. Remove chicken and keep warm.

4. Add onion to pan and cook 2 minutes until tender, stirring constantly. Add cider and broth, bring to boil scraping pan to deglaze. Cook about 5 minutes to blend flavors and reduce to about 1/2 cup. Stir in bacon.

5. Pour sauce over chicken and serve.

Notes
This pan sauce also is delicious with pork chops.
apple cider and bacon sauce on pork chops

Dish Designer
• Exchange chicken for center cut boneless pork chops.
• Exchange apple cider for apple juice.

Inspiration—Martha Stewart

SaucyCuisine.com
sauces over under and through

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Asian Pencil Asparagus with Chicken

Stir fried asparagus with chicken and carrot served on Asian rice

Chinese cooking classes

I love fine restaurant quality stir fry.  With the skills and experience I gained while living in Asian for several years and my Chinese cooking classes, I’m sharing some basic techniques that will make you an expert at this delicious and healthy cooking.  Let’s not get this confused with the Chinese food you get at buffets aplenty.  They are often loaded with grease and sit in soggy sauces. I had the opportunity to cook a 10-course Chinese banquet for some international executives.  They had traveled the world and eaten at some of the finest Chinese restaurants.  Their comment was, “Who cooked this dinner?  It is the best Chinese food I have ever eaten.”  Here is some information about how to cook the rice.  Simple techniques make the difference between mediocre and fabulous Chinese cuisine.

 
Recipe: Asian Pencil Asparagus with Chicken

Prep Time: 12 Minutes | Cook Time: 30 Minutes | Yield: 4 servings | Level: Easy

Ingredients

  • 3 cups Calrose riceChicken-Marinate-Asian Pencil Asparagus
  • water
  • salt
  • 1 lb boneless chicken breast, thinly sliced
  • 1 Tbsp cornstarch
  • 1 garlic clove, minced
  • 1 Tbsp soy sauce
  • 2 Tbsp vegetable oil, divided
  • 3/4-inch piece of fresh ginger root
  • 1 bunch of pencil thin asparagus, cut in 2-inch pieces
  • 1 large carrot, peeled and thinly sliced on the diagonal
  • 3/4 cup chicken broth
  • salt and pepper

Special Equipment – Wok, Rice Cooker

Instructions
1 Cook the rice in a rice cooker or medium sauce pan.

2 In a medium bowl combine the chicken, cornstarch, garlic and soy sauce and combine.

3 Prepare the asparagus, carrots and ginger before stir frying.

4 Once the rice is cooked, begin stir frying while it steams for 10 minutes. Heat the wok or a large frying pan on high heat with 1 Tbsp of oil swirling it around the pan to thinly coat.  When the oil is shimmering, slide the meat into the wok and stir fry the meat until the pink is gone, then scoop it back into the bowl.

5 Scrap the bottom of the pan to remove the bits remaining and throw away.  These bits will burn when you stir fry the vegetables.

6 Add the last tablespoon of oil and once hot, add the ginger and stir fry 30-45 seconds.  Add the carrots and stir fry for 1-2 minutes.  Then add the asparagus and continue to stir fry until the vegetables are crisp tender, about 2 minutes depending on thickness.

7 Add back the chicken and the chicken broth.  Stir and cook just long enough to heat the broth and cook any residual raw meat juices.  Check for salt and pepper then slide onto a waiting platter.  Serve immediately with rice.

Information
Chicken Broth—Use homemade, canned or boxed. If not, use reconstituted chicken paste or bouillon.

Rice-Cooker-Asian-Pencil-AsparagusCooking Rice—Place the rice in the rice cooker pot. At the sink, fill it up with cold water amply covering the kernels. Rice is coated with talc which keeps the kernels dry and separated in the packaging. With a loose-fisted hand, swish the rice around to loosen the talc. The water becomes milky. Drain out the milky water and repeat this process until the water is just about clear. It takes several rinses, sometimes rinsing even 6 or 7 times, but it’s worth it. Fill the pot with enough water to cover rice with 1 inch of headspace. I use my finger tip to measure it. Add 1/2 teaspoon of salt and set your rice on to cook. Once it is done let set to steam for at least 10 minutes before serving to rebalance the moisture.

Rice Cooker—No rice cooker? Use a medium sauce pan and use the same technique to wash the rice. Add water, and salt and heat to a boiling. Then simmer for 17-20 minutes. Don’t remove the lid. When it is done, take off the heat and let set for 10 minutes.
Pencil-Asparagus-Carrots-Ginger

Dish Designer

  • Exchange pencil thin asparagus for a larger size. Peeling recommended to ensure the stems are tender.  Cut the sticks into 1-1 ½ inch lengths depending on width so they stir fry evenly with the carrots.
  • Exchange asparagus for fresh green beans.
  • Exchange carrots for orange bell peppers.
  • Exchange chicken for pork.

Inspiration—Ying Ling Lui

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 27, 2012

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Cinchy Chicken Fricassee

Chicken simmered in rich chicken gravy and served over rice.

The best chicken gravy

A simple take on chicken fricassee, I learned to make this dish while in college from, Kris, one of my Freshman year roommates.  Over the years, I have simplified the sauce and eliminated the biscuit style dumplings.  This is a comfort food favorite of my sons so I like to break out the frying pan and make a batch when I visit them.  It isn’t unusual for guests to say, “This is the best chicken gravy I have every tasted.”  And the sauce is a cinch.

 
Recipe: Cinchy Chicken Fricassee

Prep Time: 10 Minutes | Cook Time: 55 Minutes | Yield: 8 servings | Level: Easy

Ingredients
Chicken-Fricassee-browning

  • ½ cup biscuit mix
  • 2-3 Tbsp oil
  • 8 chicken thighs
  • seasoned salt, such as Lawry’s
  • pepper
  • 2 cans cream of chicken soup
  • 1 soup can of milk (not canned milk)
  • hot cooked rice

Instructions
1 Place the biscuit mix into a bowl.  In a large fry pan, heat the oil on medium high.

2 When the oil is shimmering, dip the chicken thighs into the biscuit mix and place into the frying pan.  Season with salt and pepper. Brown both sides of the meat, 3-4 minutes on each side.  Remove the chicken to a plate.

3 Scoop the condensed soup into the pan.  Using the empty soup can, fill with milk and gradually add to the soup scraping off the browned bits into the sauce.  Stir until combined.

4 Add back the chicken and dash with a little more seasoned salt. Bring sauce to a boil then simmer for 35-45 minutes until the chicken is tender stirring the sauce around 3-4 times while it cooks.  Serve with rice.Chicken-Fricassee-back-to-pan

Information
Use one of the emptied soup cans to measure the milk.

Fricassee is a stewed poultry dish.  It is usually made with the bird cut into pieces and cooked in gravy to tenderize the meat and infuse flavor in the gravy or sauce.

Dish Designer

  • Exchange chicken thighs for breast meat, or mixed chicken pieces.
  • Exchange biscuit mix for flour.
  • Add dumplings by dropping small scoops of biscuit dough on the simmering sauce and continue cooking until fluffy.
  • Exchange rice for mashed potatoes or noodles.

Inspiration – Kris, College roommate

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 15, 2012

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Meyer Lemon Thyme Roast Chicken

Succulent roast chicken infused with lemon and thyme.

Moist and Tender Roast Chicken

Making an impressive and juicy roast chicken is a basic but easy skill. Rotisserie chickens purchased at local markets are easy to buy but it really isn’t hard to bake one (or two) at home. When your family or guests come through the door, the whole house is permeated with the savory aroma. Roast twin chickens for other quick fix meals later in the week. The carrot rack converts into a side dish infused with the chicken flavor. This is a perfect menu for Sunday dinner.

 
Recipe: Meyer Lemon Roast Chicken

Prep Time: 10 Minutes | Cook Time: 90 Minutes | Yield: 6 servings | Level: Easy

Ingredients

  • 1 5 lb roasting chicken, washed
  • 8 large fresh carrots
  • 1 cup chicken broth
  • salt and pepper
  • 1 Meyer Lemon, cut in 8 chunks
  • 1 medium onion, cut in 8 chunks & no peeling necessary
  • 1 small bunch fresh thyme
  • 2 Tbsp olive oil
  • salt and pepper

Special Equipment – Large Roasting Pan
Instructions
1 Preheat oven to 425 degrees.

2 In a roasting pan, line up the peeled or unpeeled carrots in the bottom creating an edible rack for the chicken. Sprinkle with salt and pepper.

3 Salt and pepper the bottom of the chicken and lay it on the carrot rack.

4 Put the lemon and onion chunks in a medium bowl and add in a few sprigs of thyme, olive oil plus some salt and pepper. Roll around until everything is coated with the oil and seasoning, then load into the chicken cavity.

5 Using the olive oil left in the bowl, brush or rub it over the top and sides of the chicken. Lay a couple of sprigs of thyme on the top and salt and pepper over all. Pour the chicken broth into the bottom of the roaster and put a lid on or cover tightly with foil.

6 Roast for 15-20 minutes then reduce heat to 350 for 60-75 minutes until the inside temp measures 180 degrees or the leg moves easily.

7 Let stand at room temperature for 10 minutes before carving. Use pan drippings to make a gravy or glaze.

Information
Meyer, a cross between a lemon and a mandarin orange, is a little sweeter and a more delicate citrus than a regular lemon.

Twin Chickens – i have a roaster large enough to handle 2 chickens. When I roast, I do 2 at the same time because it doesn’t really take any longer to roast 2 chickens. If you have a crowd coming for dinner, you’ll need 2. If not, once the extra chicken is cool, debone and use for other recipes later in the week or freeze to use on a salad or in other chicken recipes. When you defrost the chicken it is very juicy to the point that you won’t believe it had been frozen.

Dish Designer

  • Exchange thyme for fresh rosemary.
  • Exchange Meyer Lemon for regular lemon.
  • Create rack with carrots and celery stalks.


Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written: by
Photographs: by Helen Horton
Updated: March 18, 2012

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