INGREDIENTS
1⁄3 cup lemon juice
1⁄4 cup soy sauce
1 garlic clove, minced
1⁄2 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground black pepper
DIRECTIONS
Mix everything together well. Pour into a shallow dish or large zip top bag.
Add chicken. If using a dish, cover. Zip the bag if using a bag. Stash in the refrigerator for at least 2 – 3 hours, turning occasionally.
Drain off the marinade and grill, or bake at 325 F for about an hour in a greased baking dish.
Ingredients:
Turkey, breast fillet, 1 PC.
Butter, 20 gr.
Ground pepper, 1/2 tsp.
Garlic, 2 prongs
Parsley
Salt, vegetable oil
Preheat the oven to 180°C.
Method:
Finely chop the parsley and garlic.
Lightly soften the oil and mix with pepper, parsley and garlic. Salt to taste.
Cut the fillet lengthwise, open and beat off to a thickness of 0.5-0.7 cm.
Distribute the garlic oil over the fillet.
Roll up a tight roll and fix it with toothpicks (or tie it with twine).
Heat a little vegetable oil in a frying pan and fry the roll on high heat for 1.5 minutes on each of the four sides.
Put the roll on a baking sheet, pour hot oil from the pan and bake in the oven for fifteen minutes.
Allow to rest for five minutes, remove the toothpicks, cut into portions and serve.
Bon appetit!
INGREDIENTS
3 cups shredded cabbage
2 tablespoons canola oil
1 lb beef sirloin steak, cut into 1/4 inch strips
2 large onions, thinly sliced and separated into rings
3 stalks celery, sliced
1(14 ounce) can bean sprouts, drained
1(8 ounce) can bamboo shoots, drained
1(8 ounce) can sliced water chestnuts, drained
2 tablespoons sugar
1 tablespoon cornstarch
1⁄2 cup beef broth
1⁄2 cup soy sauce
hot cooked rice
DIRECTIONS
In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften.
Add beef; cook and stir for 3 minutes.
Add the onions and celery; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.
Add the bean sprouts, bamboo shoots and water chestnuts.
In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender.
Serve over rice.
INGREDIENTS
1⁄2 cup soy sauce
1⁄2 cup ketchup
1⁄2 cup sugar
1 teaspoon ginger
1 teaspoon garlic powder
DIRECTIONS
Mix all ingredients together.
Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
Marinate in refrigerator for at least a couple hours.
Thread onto skewers and grill.
Take out and enjoy.
INGREDIENTS
4 chicken thighs
3⁄8 cup butter (Cut 1 Stick into 8 Squares)
1 yellow onion (Sliced in 1/2 and separated)
1 unit rosemary
1 unit sage
1 unit thyme
1 tablespoon chili powder
1⁄2 tablespoon cayenne powder
1 tablespoon Old Bay Seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
2 tablespoons vinegar
1 lemons or 1 lime
2 tablespoons grapeseed oil
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Clean your chicken with vinegar and one lime or lemon and pat dry.
3. Coat top of chicken and under skin with dry seasonings. Drizzle grape seed oil lightly and massage seasonings in chicken. Repeat for bottom.
4. Place an oven safe safe pan on medium high on the stove and drizzle grape seed oil.
5. Place chicken in pan face down and sear until golden or almost crisp.
6. Flip chicken and place a square of butter under each chicken skin tightly and on top of each chicken.
7. Add onion, sage, thyme, rosemary, minced garlic, Worcestershire sauce around chicken.
8. Place in oven at 400 degrees for 40 minutes.
9. Baste chicken at the 25, 10, and 5 minute mark.
Take out and enjoy.
There is no pairing of light chicken soup for patients. The use of spices in this soup is very low and it is very good for health. Doctors often recommend such soup for operation patients. Let’s see how to make this light soup.
Ingredients:
1 small chicken,
2-3 onions,
Ginger 1 piece,
2-3 cloves,
Like the amount of salt,
Like the amount of corn flower
Method:
The chicken should be washed well and cut into small pieces. Then these pieces should be boiled in boiling water.
When boiling, add ginger pieces and cloves. Then close the lid and cook well for some time.
When it is cooked, separate the meat from the water. Do not throw away the separated water. Now add salt to the water.
If you want to thicken the broth, you can add a little flour.
Light chicken soup will be ready after taking some time. To add extra flavor to the soup, you can add seasonal vegetables like cauliflower, carrot, broccoli, tomato, lettuce leaves etc. You can add mint leaves or coriander leaves to make the aroma.
Every family needs new food for their dining table. Now we give you a great chicken recipe. Enjoy this recipe. Hope you like it very much.
Ingredients:
3 leeks , halved and finely sliced
2 tbsp olive oil , plus extra if needed
1 tbsp butter
8 small chicken thighs
500ml chicken stock
1 tbsp Dijon mustard
75g crème fraiche
200g frozen peas
3 tbsp dried or fresh breadcrumbs
small bunch of parsley , finely chopped
Method:
Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraiche and peas and bring to a simmer. You should have quite a bit of sauce.
When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Courtesy: BBC Good Food