Chicken: Due Tomorrow

Next Week's Topic:  Breads.

Any votes for the following?

Korean Hot Wings

Ingredients:
8 chicken wings

1 teaspoon salt

1/2 teaspoon black pepper

5 tablespoon of cornstarch
1 cup of oil (canola, sesame, or corn)

2 cloves garlic, minced

3/4 oz fresh ginger, peeled and sliced

Sauce:

5 tablespoon Sweet Soy Base Sauce

1 tablespoon red pepper flakes

2 tablespoon light corn syrup

Sweet Soy Base Sauce (makes 1 3/4 cup, can be stored up to 3 months in the refrigerator)

1/2 cup of water

4 cloves garlic, sliced

6 1/8 in ginger

1 teaspoon of black pepper

1 cup soy sauce, low sodium

1/2 cup brown sugar

1/4 cup red wine or white wine

Combine all the ingredients for the sauce and bring to a boil in a saucepan. Lower the heat and let it simmer for 10 minutes. Strain the sauce through a sieve. Discard ginger and garlic.

Directions For Chicken Wings:

Sprinkle salt and pepper on chicken wings. Coat chicken wings with corn starch.

Put oil in wok and heat up to 350 degrees F. Work in batches and fry the chicken on one side for two minutes. With a pair of tongs turn the chicken and fry for another minute.

Place the chicken wings on a wire rack.

Remove all the oil from the wok.

Add the sauce to the wok and put the chicken back in. Heat until the chicken is coated or the sauce is bubbling.

Source: Modified from "Korean Table" by Chung
Servings: Serves 2

Chicken Curry

This Chicken Curry is so delicious! It can be very healthy depending on the milk or cream you choose, but is a great substitution for ordering takeout. Also, it's Tom's favorite recipe that I make, which means it has to be good!

Preparation Time: Probably a little over an hour for prep and cook. It goes faster when you have a helper!

Ingredients:
2 pieces of chicken breast (or replace with rotisserie chicken)

1 tbsp curry powder

Olive Oil

1 small yellow onion, chopped

1 granny smith apple, chopped

1-1/2 tablespoons curry powder (or more to taste)

1-1/2 tablespoons flour (equal the amount of curry powder)

1 cup plain yogurt (Organic kinds do not work!)

1-1/2 cups milk or cream (we use skim and it works fine)

Salt and Pepper to taste

1 carrot, shredded thickly

(1) 8 oz. can pineapple chunks (or replace with fresh mango for a different twist)

A handful of pea pods, halved

1/2 cup grape tomatoes, halved

2 cups cooked brown rice

Major Grey's Hot or Regular Mango Chutney, for garnish

Raisins, for garnish

Crushed Peanuts, for garnish

Shredded coconut, for garnish

Extra curry powder, for garnish

Directions:
Season chicken breasts with curry powder and cook - grill, bake or pan fry. When finished, chop in bite size pieces. If you bought a rotisserie chicken, remove the meat, shredding or separating into bite size pieces, and set aside in a bowl.

Start your water for your rice, and cook accordingly.

Heat the oil in an extra large skillet over medium-low heat. Add the onion and apple and cook, stirring occasionally, for 7 minutes. Combine the curry powder and flour in a small bowl, mixing well. Sprinkle over the apples and onions, stirring for 1 minute. Starting with the milk, add 1/2 cup to the pan, whisking well and scraping up the seasoning from the pan. Next add 1/2 cup of the yogurt, whisking liberally until well blended with the milk (my problem with the organic yogurt, is it wouldn't blend well and would cook so I had floating chunks of yogurt in my sauce, making me start all over!) Continue this rotation until you use the recommended amounts.

Add the chicken, carrots, pineapple or mango, and pea pods to the pan. Continue cooking on medium heat, making sure the sauce does not burn. It should thicken up a little from the flour added earlier. About 10 minutes before you are ready to eat, add the grape tomatoes.

Plate the rice, top with the curry sauce, and top with all or some of the garnishes to finish the meal!

Source: My version! Combined from Sharyl and Real Simple
Servings: 4 to 8 Servings

Chicken PIccata

Ingredients:
4 chicken breasts (cut in half) that have been pounded until ¼” thick.
2 T veg oil
¼ C dry white wine
1 t garlic, minced
½ C chicken broth
2 T fresh lemon Juice
1 T capers, drained
2 T butter
Fresh lemon slices

Directions:
Season chicken with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add veg oil and heat over med-high. Sauté chicken 2-3 minutes on one side. Flip over and sauté other side 1-2 minutes with pan covered. Transfer chick to a warm plate.

Deglaze pan with wine and add garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add broth, lemon juice and capers. Return chicken to pan and cook on each side 1 minute. Transfer chicken to a warm plate.

Finish by adding butter and lemon slices to pan. Once butter melts, pour sauce over chicken.

Servings: 4

Glazed Acorn Rings

Ingredients:
1 large acorn squash
1/3 cup orange juice
1/2 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup melted butter
2 tsp. grated lemon rind
1/8 tsp. salt

Directions:
Trim ends from squash and cut into crosswise slices 3/4 inch thick. Remove seeds and membrane. Place slices in a large shallow casserole or baking dish. Add orange juice. Cover and bake at 350 degrees for 30 minutes.
Combine remaining ingredients in a small saucepan and simmer 5 minutes. Pour over squash rings. Bake uncovered for an additional 15-20 min. basting occasionally.

Source: Phyllis
Servings: 6