30
Recipes for
Chicken
By
Md. Abdulla al Mamun
Chapter 1
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one-third cup sugar
2 c. Half and Half
One and a half cups of mayonnaise
Mango Chutney, 3 tablespoons
Two tablespoons of dry sherry
One tablespoon of sherry vinegar
2 tablespoons + 1 teaspoon curry powder
One teaspoon of turmeric
Two cups of coarsely chopped roasted peanuts with salt
Set the oven's temperature to 350. Put the chicken breasts
in a large shallow baking dish.
Sufficient to accommodate them. Cover them with half and
half, then bake for thirty minutes. Allow to cool.
then dice into 1-inch cubes.
In a blender, combine the mayonnaise, chutney, sherry,
vinegar, curry powder, and turmeric.
or blender. Roll the chicken pieces in the curry mayonnaise
after dipping them in it.
sliced almonds. Refrigerate for thirty minutes. Arrange
elegantly on a serving platter.
toothpicks.
One scallion
1/4 cup soy sauce
Two tablespoons of honey
Two teaspoons of rice-wine vinegar
1/8 teaspoon ground ginger
Oriental sesame oil, 1/2 teaspoon
A dash of cayenne
One teaspoon of sesame seeds
1 tablespoon freshly chopped parsley or coriander
Cut wings in half at the joint after removing the tips. Dice
the scallion and garlic. Mix
Combine soy sauce, honey, vinegar, oil, ginger, garlic, and
cayenne in a dish that is safe to microwave.
After adding the wings, coat. Turn twice and marinate for at
least thirty minutes. Place the largest wings closest to the dish's edge. Vent
and cover with plastic. Put the microwave on high for five minutes.
minutes.
After five minutes, turn the plate. Place the wings on a
platter for serving. Go back
Add the marinade to the oven and heat for two minutes on
high, slightly covered. Transfer marinade.
turn to coat and fold wings over. Add the coriander, onion,
and sesame seeds. 12
fragments.
Chapter 3
APRICOT WINGS CHICKEN
One package. Lipton's onion soup, one jar of apricot jam
One Russian dressing bottle, clear
Two pounds of chicken wings
Bake chicken wings at 350 degrees for one hour, or until
they are tender. Combine soup ingredients.
mix, Russian dressing, and preserves. The mixture should be
poured over chicken wings so that each
chop and present.
WINGS OF CHICKEN
One 5-oz bottle of soy sauce and thirty-six chicken wings
1 tsp. mustard dijon
Four tablespoons of brown sugar
A half-tsp of garlic powder
After rinsing, gently dry the chicken wings. Combine brown
sugar, garlic, mustard, and soy sauce.
blend in a powder. Marinate the wings for at least six
hours, but preferably overnight. Bake the wings.
on a cookie sheet at 375 degrees for approximately one hour.
Periodically brush wings with sauce.
Holds 9–12 people.
Spicy and hot chicken wings
Bag of five pounds of drumettes, or twelve fluid ounces.
Louisiana Before Crystal Hot Sauce
One or two sticks of butter
Pat chicken wings dry with paper towels after frying until
golden brown. Combine spicy sauce and
Pour the melted butter into a Crock Pot or large pan. Add
the chicken wings to the sauce.
Warm up fully.
CHIPPEN BITES
Debone Two complete chicken breasts. Chop into small pieces.
Dredge in butter that has melted. Add more Parmesan cheese to the Italian
seasoning before rolling in the bread crumbs. Put on
Cookie sheet not greased. Bake for thirty minutes at 350
degrees. Produces 36 little pieces.
A BITTER CHICKEN WINGS
One-pound can of Parmesan cheese
Two tablespoons of oregano
Four tablespoons of parsley
One teaspoon of salt
One teaspoon of pepper
One stick of margarine
4–5 pounds of chicken wings
Use aluminum foil to line a baking sheet. Grease a small pan
with margarine. Dice the chicken.
wings. Throw away advice. In a bowl, combine all dry
ingredients. Dip chicken wings into butter
Then coat with cheese mixture. Transfer to a cookie sheet.
Bake in a 350°F preheated oven.
for one hour. Warm up and serve.
FRIES WITH ICED TEA
Five pounds of sugar, four ounces, and one cup of instant
tea
One gallon of boiling water
Stir until sugar dissolves; allow to steep. Add a big block
of ice to a 10-gallon container.
Add between 7 and 8 liters of cold water. The strong tea
solution should then be gradually added to it. Stir.
Okay. This dish, when tripled, should serve 500.
MICROWAVE CHICKEN WINGS: CRISPY ORIENTAL
1 1/2 pounds of fragmented chicken wings and one medium egg
One-half cup soy sauce
Two tsp of garlic powder
A quarter-tsp ginger powder
One medium onion, chopped finely
Two cups of finely ground cornflakes
Combine the egg, soy sauce, ginger, and garlic powders. Put
aside. On lard
paper, combine the chopped onion and crumbled cornflakes.
Coat every wing with soy sauce.
mixture, then finally roll in the onion and cornflakes.
Cover the glass baking dish with wings, and bake.
Cook for 20 minutes on high (9) or until done. Halfway through
cooking, remove the covering.
Use a 13 x 9-inch baking dish. 24 appetizers in all.
TERIYAKI WINGS FOR CHICKEN
1/3 cup of lemon juice
1/4 cup soy sauce
1/4 cup vegetable oil
Three tablespoons of chili sauce
One garlic clove, cut finely
One-fourth teaspoon pepper
A quarter-tsp celery seed
A little pinch of dried mustard
Three pounds of chicken wings
Mix the lemon juice, oil, soy sauce, chili sauce, garlic,
pepper, and celery in a margarine.
mustard and seed. Mix well and reserve. Remove the chicken
wing by cutting it at the joint.
Put the chicken in the baking dish.
Cover the chicken with marinade. After covering, chill for
at least four hours or overnight. Empty and
set on the broiler tray. Heat the tray for 10 minutes on
each side, keeping it approximately 7 inches from
heating component. Apply a little marinade on occasion.
SEASONABLE CHICKEN WINGS
Margarine-coated chicken wings, 1/2 stick
One bottle of spicy sauce Durkee
Two tablespoons of honey
Ten Tabasco shakes
Two teaspoons of cayenne (optional)
Wings are deep-fried for 20 minutes. After draining, dip,
and place in sauce. Remove to air dry and
then proceed to serve.
CHICKEN DUMMIES IN HIDDEN VALLEY
Twenty drummers of chicken
Alright 1/4 cup melted butter
One tablespoon of spicy sauce
Two tablespoons of vinegar
Two packages. Dressing mixture from Hidden Valley
Paprika
celery sticks
Dip chicken into a concoction of vinegar, pepper sauce, and
melted butter. Place inside the baking pan.
Add one package of dry dressing mix on top.
browned. Add a little paprika. Serve with prepared Hidden
Valley and celery sticks.
Use dressing mixture as dip.
MARINATED WINGS OF CHICKEN
Ten chicken wings and a five-ounce bottle of soy sauce
Two tablespoons of brown sugar
1 tsp. mustard dijon
A half-tsp of garlic powder
Halve the chicken wings. For half an hour, marinate in the
remaining mixture. Preheat the oven to 350.
degrees for 60 minutes, or until the marinade thickens. Make
one turn. Serves six to ten.
COMMENT: The marinade may be frozen. After defrosting, bake.
GLAD CHICKEN CUTTERS
Four complete, deboned, and skinned chicken breasts
1/2 cup finely crumbs of unseasoned bread
Grated Parmesan cheese, 1/4 cup
One teaspoon of salt
1/4 tsp. powdered thyme or 1 tsp. thyme
One teaspoon of basil
1/2 cup melted butter
Chop the chicken into small pieces. Combine the dry
ingredients. After dipping the chicken in butter,
crumb concoction. Bake for ten minutes at 400 degrees on a
baking sheet covered with foil. Functions
eight to ten.
MARINATED WINGS OF CHICKEN
One-half cup soy sauce
One-half cup honey
1 teaspoon powdered garlic
One teaspoon of chili powder
Two pounds of chicken wings with the drum end chopped off at
the joint; remove the tips.
Combine ingredients and let the chopped wings marinate for
the entire night. Insert the wing components in
Cover them with the remaining liquid in a shallow baking
pan. Bake at 325 for one hour.
degrees, activating the half-hour.
SUGAR-BASED CHICKEN WINGS 2 Half a pound of chicken wings
devoid of tips
1/3 c. The Crisco
1/3 cup vinegar
1/2 cup of dense brown sugar, packed firmly
One 12-oz can of pineapple juice without sugar
3/4 c. catsup
One tablespoon of soy sauce
1 teaspoon of ready mustard
1/8 teaspoon salt, if desired
Use hot Crisco to brown the wings, adding more as needed. As
the wings darken, remove them.
Skillet drippings should be drained. Incorporate the
vinegar, sugar, juice, catsup, mustard, soy sauce, and
Add salt to the skillet. Bring to a boil while stirring now
and then.
Simmer for five minutes on low heat. Add the chicken wings
that have browned. Put a lid on the skillet. 15 Simmer
minutes. Add another 15 minutes of cooking time and flip the
wings. Accompany with rice. Produces 4
portions.
WINGS OF CHICKEN IN SOY SAUCE
24 wings of chicken and 1 cup of soy sauce
3/4 cup finely chopped top-topped green onions
one-third cup sugar
Four teaspoons of salad oil
one smashed garlic clove
1/2 tsp. of ginger powder
Cut the wings in half and discard the tips. Mix sugar, oil,
garlic, onions, and soy sauce.
as well as ginger in a big dish.
For half an hour, add the wings, cover, and marinate. Take
off the wings and set aside the
marinate. After placing it in a shallow skillet, baste the
chicken with the sauce. Preheat to 350.
°C oven for fifteen minutes, then flip, bast again, and cook
for an additional fifteen minutes.
You may prepare this the day before and store it in the
refrigerator with a lid on. When reheating in the oven, make sure to save
enough of the marinade for another basting.
BUFFALO-MODEL CHICKEN WINGS #2 1/2 pound (12–15) hen wings
Durkee Red Hot Sauce, 1/4 cup
One stick (half a cup) of melted margarine or butter
celery sticks
Dip in blue cheese
Cut wings at the joint and throw away the tips. Take cover
wing.
pieces with two sides covered with sauce. Bake for an hour
at 425 degrees, rotating halfway through.
during the cooking process. You may deep fry wings for
around 12 minutes at 400 degrees.
and then thoroughly covered after dipping into the spicy
sauce. Accompany with celery and blue cheese.
dip made with cheese.
WOK-MADE CRISPY CASHEW CHICKEN .
two white eggs
1 1/4 cups of cashew nuts, cut finely
Two whole breasts of chicken, deboned, skinned, and thinly
sliced
2 c. Vegetable or peanut oil
1/4 cup cornstarch
One teaspoon of sugar
Two teaspoons of salt
1/2 tablespoon dry sherry
Combine cornstarch, sugar, salt, and sherry in a small bowl.
Beat the egg in another bowl.
bright white till just foamy. Add cornstarch mixture
gradually. Gently stir until well combined.
Transfer cashews, chopped, to a platter. After dipping
chicken pieces into the egg mixture, coat them in
cashews. Transfer to wax paper. Add oil to the pan and set
the tempura rack inside.
ensuring the rack is level and the hooks are firmly in place
on the wok's edge. Oil should be heated from medium to medium-high heat to 375
degrees. Using a slotted spoon, delicately drop five or six chicken pieces into
the heated oil. Fry 2 to 3 times, or until golden brown.
minutes. Take out of the oil and set aside on a tempura rack
to cool and retain heat.
Fry the remaining pieces of chicken. Yields around 32
appetizers.
BALLS OF CURRIED CHICKEN
2 (3-oz) packages softened cream cheese, 2 tbsp orange
marmalade
Curry powder, two teaspoons
3/4 teaspoon salt
One-fourth teaspoon pepper
3 c. cooked chicken, coarsely minced
Tbsp finely chopped green onion
Tbsp finely chopped celery
One cup of toasted, coarsely chopped almonds
Mix the first five ingredients in a bowl. Until smooth,
beat. Add the chicken and onion and stir.
with celery. Roll into 1-inch balls and sprinkle with
almonds. Once solid, cover and refrigerate (can
Keep chilled for up to two days. Yield: around fifty-six
appetizers.
SLIGHT SALAD OF CHICKEN
Light mayonnaise, 3/4 cup
Half a teaspoon of ginger
Half a teaspoon of salt
3. Prepared chicken
1/2 cup red grapes without seeds
One cup of chopped celery
Slicing a 1/3 cup green onion
½ cup shattered walnuts
Stir together salt, ginger, and mayonnaise. Add the chicken,
green onion, celery, grapes, and
walnuts. Yields 5 1/2 cups. Present on a leaf of lettuce.
Warm Chicken Salad
1 1/2 cups chopped cooked chicken and 1 cup chopped celery
three cooked eggs, chopped
Half a teaspoon of salt
One little jar of peppers
Chop 2 tablespoons of green onions
Half a cup of breadcrumbs
Half a cup of shaved almonds
Three tablespoons of lemon juice
3/4 cup of mayonnaise
One can of cream of chicken soup
One stick of oleo
Combine all ingredients, except breadcrumbs and olive oil.
casserole dish with butter (10 x 12)
inch). Fill the dish with all mixture. Sprinkle bread crumbs
on top. Pour melted butter over top.
above the breadcrumbs. Bake for thirty minutes at 350
degrees, or until the breadcrumbs are
tan.
SALAD WITH CHICKEN AND ALMOND
3/4 cup chopped celery and 1 1/2 cups cooked chicken
1.5 tablespoons lemon juice
1/2 cup white grapes without seeds
Half a cup of almonds
Half a teaspoon of dry mustard
3/4 teaspoon salt
1/16 teaspoon pepper
1/8 cup light cream
One sliced hard-boiled egg
One-half cup mayonnaise
Combine mayonnaise, mustard, lemon juice, salt, and pepper
in a mixing bowl. Pour.
above additional components. Delectable!
Chapter 24
Salad of chicken
1 can of chopped
chicken (or 5 ounces of cooked chicken)
Chopped celery,
half a cup
Chopped sweet
pickle, 1/3 cup
One cooked egg,
diced
Half a cup of salad
dressing
Blend and proceed
to serve.
CHICKEN SUPREME
SALAD
Two large chickens
(3 to 4 pounds each, yielding 6 to 8 cups of cooked flesh)
Four tablespoons of
salad oil
1/4 cup orange
juice
Four tablespoons of
vinegar
Two teaspoons of
salt
Mandarin oranges (3
c)
2. Chopped
pineapple
3. Green grapes
Almond slivers
Diced celery (3
cups) and 2 1/2 cups raw rice
One-quarter cup
mayonnaise
Remove any spices
from the chicken and cut it into pieces before boiling it. Eliminate fat and
skin.
first, cut the meat
into cubes after removing the bones. Combine oil, orange juice, and
Combine salt,
vinegar, and marinade the chicken overnight in the refrigerator. Thoroughly
drain the fruit.
Next day, add to
celery and nuts; add to chicken mixture. Cook rice until it's soft.
Add to chicken
mixture after blanching in boiling water, draining, and well-draining. Include
combine thoroughly,
mayonnaise. Serve in pocket bread or with crackers and salad.
MEAT SOUP
CONTINGENT SMALL MEATBALLS
Stewing chicken, 2
pounds; 4 cups water
two and a half
teaspoons of basil
Half a pound of
small onions
One bay leaf
one garlic clove
Five sliced carrots
Celery leaves and
parsley
Put the chicken in
a big pot with water. Add the garlic, bay leaf, basil, salt, and pepper.
Heat till boiling.
After the chicken is cooked, reduce heat and simmer it gently for 30 minutes.
Take the chicken
out of the pan. After the soup cools, gently skim the fat off the top. Bring
with you
Bring soup to a
boil, then add carrots, celery, parsley, and onions. Simmer for ten minutes.
--CHICKEN BALLS --
1 cup of coarsely
chopped beef
One egg
One piece of flaky
white bread
Half a teaspoon of
salt
freshly ground
black pepper
Mix bread, egg, and
salt and pepper with the meat. Shape into little meatballs, then add the
meatballs to
simmer for
thirty-five minutes. Skim and bone the bird in the meanwhile. Chop meat
cut into tiny
fragments. Add some chicken to the soup's garnish and serve.
SOUP WITH CHICKEN
TORTELLINI
One onion and two
carrots
two cloves of
garlic
Cream of chicken
soup, three cans
6. water
One teaspoon of
oregano
One teaspoon of
basil
One package of
boneless chicken breasts, sliced into small pieces
One package of
tortellini cheese
two frozen broccoli
boxes
Sauté the chicken
in a little bit of oil. When the meat is cooking, cut the veggies and open
cans. Combine all
the abovementioned ingredients in a large kettle, excluding the frozen
tortellini.
broccoli. About ten
minutes before serving, you combine these two ingredients so that
They're not
overdone. Simmer the remaining ingredients for one hour, or for as long as
necessary.
you adore. A loaf
of Italian bread and some freshly grated cheese go well with soup.
French-style bread.
Chapter 28
CHICKEN SEASONING
MIXTURE
1 1/2 tsp paprika
and 2 1/2 tsp salt
One teaspoon of
onion powder
3/4 teaspoon of
savory
1/4 teaspoon
coriander
Garlic powder, 3/4
teaspoon
Half a teaspoon
black pepper
Half a teaspoon of
thyme
1/2 tsp dry crushed
sweet basil
Thoroughly combine
all components.
Yields two
tablespoons and two teaspoons.
CHICKEN MARINADE
Half a c. Shoyu
1/4 cup of water
One-third cup of
salad oil
2 tablespoons of
dried minced onion
Two tsp of sesame
seeds
One tablespoon of
sugar
one teaspoon of
ground ginger
1/8 teaspoon red
pepper, dried
Garlic powder, 3/4
teaspoon
Combine all of the
materials listed above. Chicken portions should be marinated overnight and
turned once.
or twice to
guarantee a thorough marinating. Bake for one hour at 350 degrees. If you plan
to
If using a charcoal
grill, bake for 45 minutes in the oven and then for 15 minutes on the grill.
Put the marinade
and the chicken pieces in a Ziploc bag. Turning is made easier by this.
Chinese Dressing
for Salad Chicken
Two teaspoons of
sesame oil
2 tablespoons
toasted sesame seeds
Two tablespoons of
sugar
Two tablespoons of
mayonnaise
Two tablespoons of
lemon juice
Two tablespoons of
oil
Two tablespoons of
shoyu
Mix all the
ingredients well. Right before serving, drizzle over the salad. This is
also a fantastic
marinade to brush over skinned chicken the evening before grilling.
Make a green salad
and add cooked chicken that has been shredded for the salad.
Add some dried chow
mein noodles on top.
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