Baby Corn Soup With Chicken

INGREDIENTS

80 grams chicken breast

50 grams baby corn

30 grams mushroom

Chicken stock

Fish sauce to taste

5 grams chicken powder

5 grams white pepper

1 fresh egg

20 grams cornstarch

PROCEDURE

Slice chicken breast, baby corn and mushroom thinly. Boil chicken stock and mix sliced ingredients. Add fish sauce, chicken powder, pepper, cornstarch and egg. Mix well. Serve hot.

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Chinese Style Adobo

INGREDIENTS:

1/2 kilogram pork kasim, adobo cut

1/2 kilogram fresh chicken, cut into serving pieces

3 tablespoons crushed garlic

1 tablespoon freshly ground black pepper

2 tablespoons sugar

2 piece bay leaf

1/2 cup soy sauce

3/4 cup vinegar

2 cups water

1 dozen quail egg, hard-boiled, peeled

PROCEDURE:

Combine all ingredients, except quail eggs, in saucepan. Cook over high heat to medium and let simmer. Remove cover and cook for 5 minutes more for sauce to reduce and thicken. Add quail eggs during last minute of cooking.

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Adobo Flakes

INGREDIENTS

1/2 kilo chicken breast, skinless

1/4 cup finely minced garlic

2 tablespoons Worcestershire sauce

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoon coarse salt

2 teaspoons freshly ground pepper

2 tablespoons corn oil

Cooking oil for deep-frying

PROCEDURE

Boil chicken breast and garlic in Worcestershire sauce, soy sauce, vinegar, salt, pepper and corn oil until cooked and sauce is reduced to almost dry. Drain remaining sauce; set aside for other use.

Flake chicken. Spread flaked chicken on a tray and air-dry.

In very hot oil, deep-fry dried chicken flakes in small batches until crisp and golden brown. Remove and drain excess oil with paper towels. Serve with steaned rice.

Chicken Gorky

INGREDIENTS

700 grams boneless chicken breasts

2-1/2 tablespoons butter

Chopped small onion

1 ounce Vodka, heated

1 small garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 tablespoon dried parsley

1/2 tablespoon flour

1/ tablespoon tomato paste

1/2 cup chicken broth

3/4 cup sour cream or plain yogurt

2 tablespoons feta cheese, crumbled

PROCEDURE

In skillet, brown chicken in butter with chopped onion. Pour heated vodka over chicken and onion. Ad garlic, salt, pepper and parsley.

Remove chicken from pan, dredge in flour, add tomato paste and chicken broth. Stir in sour cream and feta cheese. Bring to a boil, stirring constantly. Add chicken again to mixture, reduce heat and simmer for 20 to 30 minutes.

Arrange chicken in deep casserole dish. Cook in preheated 350F oven and cook for 20 minutes until brown on top.

Chicken Tikka

INGREDIENTS

150 milligrams plain yogurt

1 teaspoon garlic paste

1-1/2 teaspoons peeled and finely chopped ginger root

1 small onion, grated

1-1/2 teaspoons red chili powder

1 tablespoon ground coriander

Salt to taste

4 boneless chicken breasts, cubed into 2.5 centimeters

Melted butter for brushing

Onion rings, tomato slices, coriander leaves for garnish

PROCEDURE

Prepare marinade: In bowl, combine yogurt, garlic paste, ginger, onion, chili powder, coriander and salt together; mix well. Add chicken cubes to marinade and coat evenly. Marinate in refrigerator.

Skewer chicken cubes then cook under preheated grill for 8 to 10 minutes turning occasionally and brushing frequently with melted butter. Remove kebabs from skewers and place on warmed serving dish. Garnish with onion rings, tomato slices and coriander leaves. Serve at once.

Chicken A La Creme

INGREDIENTS
1/4 cup butter

700 gms chicken breast tenderloin or strip

salt and pepper to taste

1 pint heavy cream

PROCEDURE

Melt half of butter in large skillet over medium-high heat. Season chicken with salt and pepper; saute in butter until golden on all sides for 10 minutes. Add remaining butter then reduce heat to medium and cook for 5 minutes. Pour heavy cream into skilet and simmer for 5 minutes, stirring occassionally until sauce becomes thick and chicken is cooked. Serve.

Brazilian Mushroom Chicken

INGREDIENTS
2 oz butter

1 cup mushroom, sliced

1/2 piece green pepper, diced

2 oz flour

salt

pepper

1 cup chicken broth

1 cup milk

3 cups chicken, cooked, sliced

1/2 piece red pepper, diced

1 tsp lemon juice

4 egg yolks

PROCEDURE
In skillet or nonstick pan, melt butter, add mushroom and diced green pepper. Saute for 5 minutes over low heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set dish over hot water in double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Add well-beaten egg yolks. Continue stirring until hot. Do not overcook. Serve on toast, if desired.