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Post by :Skydragn
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2301
Click below to download : Poultry - Chicken Yakatori (Format : PDF)
Poultry - Chicken Yakatori
1 lb. boneless chicken breasts1/2 soy sauce
2 tbsp. sugar
1 clove garlic, minced
1 tsp. grated ginger root
1/4 tsp. MSG
Preheat broiler.
Skin and bone chicken and cut in small pieces. Thread 3 pieces on a skewer.
Combine remaining ingredients and pour over chicken. Marinate at least 20 minutes up to one hour.
Broil 3 inches below broiler for 3 minutes on each side or cook on grill over flames.
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Crust:1 cup all purposed flour 1/2 teaspoon salt 1/3 cup Crisco 1 egg 2 tablespoons water Preheat oven to 425 degrees.Sift flour and salt into mixing bowl. Cut in the Crisco until particles are the size of small peas. Beat the egg and combine 1-tablespoon of the egg with 2 tablespoons water. Reserve remaining egg for Filling. Sprinkle combined egg and water over flour mixture while tossing and stirring lightly with fork. Add liquid to driest particles pushing lumps to side until dough is just moist enough to hold together. Add few extra drops of water if necessary.
Poultry - Chicken A La Cheese Pie
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36 Chicken Wings Salt Pepper 1/2 Pound Onion -- Thinly Sliced 3 Cups Mushrooms – Thinly sliced 4 Tablespoons Shallots -- chopped 1 Teaspoon Garlic 1/4 Cup Flour 1 Cup Dry White Wine 1 1/2 Cups Canned Tomatoes 1 Cup Chicken Soup 1 Tablespoon Tarragon Cut off and discard the small tips of the chicken wings. Leave the main wing bone attached and intact. Sprinkle chicken with salt and pepper.Heat a large, heavy skillet and without added fat, add chicken wings. Cook, stirring often, to brown. The chicken will brown in it’s own natural fat.When lightly browned,
Poultry - Chicken - Chicken Wings Chasseur
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