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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Velvet Chicken Under Snow

chicken, chinese

1 lb chicken breast, boned
1/2 cup chicken stock
1 tablespoon sherry
1/2 teaspoon ginger root juice
1 teaspoon sugar
1 pinch salt
1/2 cup condensed milk or light cream
1 cornstarch paste
1/4 teaspoon sesame oil
1 cup rice stick, broken up
2 cup oil for deep-frying

The term "velvet" denotes a method of poaching chicken breast to turn it white and make the texture very soft and smooth.Care must be taken to use simmering liquid for just long enough to cook the chicken through.Boiling water or prolonged poaching will toughen the texture. Velvet chicken: Heat 6 cups of water to boil. Reduce to simmer. Remove skin from chicken breast; cut breast into 1" chunks.Simmer in uncovered pan for 3-5 minutes, until meat is cooked through. Sauce: In wok or sauce pan, heat chicken stock, sherry, ginger juice, sugar & salt. When sauce is very hot, slowly add condensed milk or cream. Stir to combine. DON'T ALLOW SAUCE TO BOIL. Dribble in corn- starch paste to thicken. Enrich with sesame oil. Add chicken before serving to reheat. Rice stick: Heat oil in wok for deep-frying until hot enough to puff up rice stick but not brown it. Fry in small batches; drain. Process takes just seconds. Place rice stick on platter; cover with chicken.