World Famous Recipes

Afghan Chicken

Ingredients:

2 large cl garlic

1/2 teaspoon salt

2 cups plain whole-milk yogurt

4 tablespoon juice and pulp of 1 large lemon

1/2 teaspoon cracked black pepper

2 large wh chicken breasts

Instructions:

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless Grilled Chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

Salad Recipes

CHICKEN SALAD. MRS. JOHN LANDON.

Take white and choice dark meat of a cold boiled chicken or turkey,

three-quarters same bulk of chopped celery or cabbage, and a few

cucumber pickles, chopped well and mixed together. For the dressing

take the yolks of two hard boiled eggs, rub to a fine powder; mix with

it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two

teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and,

last of all, one-half cup vinegar. Pour the dressing over the

chopped meat, cabbage, etc., and stir all well together.

Diabetic Recipes

4. Return chicken and vegetables to skillet and stir to integrate.
    Add wine or water and cook, stirring, for about a minute. Add soy
    sauce and sesame oil, then taste and add salt and pepper if
    necessary. Turn off heat, stir in scallion or cilantro, and serve.

Tempura

Batter:

1/2 c flour

1/2 c water

1/4 c cornstarch

1 Tbsp vegetable oil

2 tsp dark soy sauce

1/2 tsp salt

1/2 tsp baking soda

Combine with a whisk and coat vegetables then deep fry in hot oil

when golden brown remove and drain on paper towel  serve hot.

Vegetable that can be used for frying:

sweet potato slices celery sticks

carrot sticks zucchini slices

mushrooms parsnip slices

green pepper strips water chestnut slices

sweet onion slices green beans

Sweet and Sour Chicken

2 1/2 to 3 lbs broiler-frying chicken, cut up into small pieces

1 egg, slightly beaten

1 Tbsp cornstarch

2 tsp light soy sauce

1 tsp salt

dash of white pepper

2 tomatoes

1 green pepper

Vegetable oil

Batter

see above tempura recipe

1 1/4 c sugar

1 c chicken broth

3/4 c white vinegar

1 Tbsp vegetable oil

2 tsp dark soy sauce

1/2 tsp salt

1 clove garlic, finely chopped

1/4 c cornstarch

1/4 c cold water

1 can (8 1/4 oz) pineapple chucks, drained

Prepare chicken by removing bones and cutting into 1″ pieces mix next five ingredients in a glass or plastic bowl and refrigerate for 20 minutes.

Cut each tomato into 8 wedges

Cut green pepper into 1″ pieces

Heat vegetable oil 1 1/2 inches deep in wok to 350º

Mix the batter ingredients stirring in chicken and coat pieces well fry chicken 15 pieces at a time until golden brown, about 1 minute drain on paper towel.

Heat sugar. chicken broth, vinegar , 1 Tbsp vegetable oil, 2 tsp soy sauce,  1/2 tsp salt and garlic to boiling in a saucepan.

Mix 1/4 c cornstarch and 1/4 c water, stir into sauce to thicken it, about 10 seconds Stir in tomatoes, green pepper and pineapple. Heat to boiling and pour over chicken.

serves 6

Do ahead directions:

After frying chicken for 3 minutes wrap and freeze no longer then 1 week.

Prepare sauce as directed except omit tomatoes and green peppers. Freeze no longer then 1 week.

Dip container of sauce in hot water to loosen. Place frozen block in saucepan cover tightly. Heat stirring occasionally until thawed.

Heat frozen chicken in oven 400º until hot about 25 minutes.

Stir tomatoes and green peppers into sauce. Heat to boiling, pour over chicken.

Serves 4

I bet you can make this in less time than it takes to drive to the local fast food place and wait in line for service and drive back again. It should cost a lot less too. Remember, you can re-use the frying oil many times. Just don’t let it get so hot that it smokes and be sure to strain it after you’ve finished with the frying.

1-1/3 cups flour

1 teaspoon salt or to taste

1/4 teaspoon ground pepper

2 teaspoons baking powder

1 cup milk

1 egg, beaten

1 chicken cut in serving pieces

Oil for deep frying

In a mixing bowl combine dry ingredients; add milk and egg gradually to make batter. Dip chicken in batter. In a deep fryer heat oil to 350  oF. Add chicken and fry for 15 to 25 minutes until cooked through.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes