CRISPY CASHEW CHICKEN (MADE IN WOK)

CRISPY CASHEW CHICKEN (MADE IN WOK)
  • 2 egg whites
  • 1 1/4 c. finely chopped cashew nuts
  • 2 whole chicken breasts, skinned, boned and thinly sliced
  • 2 c. peanut or vegetable oil
  • 1/4 c. cornstarch
  • 1 tsp. sugar
  • 2 tsp. salt
  • 1 1/2 tbsp. dry sherry
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.

BUFFALO-STYLE CHICKEN WINGS

BUFFALO-STYLE CHICKEN WINGS
  • 2 1/2 lb. (12-15) chicken wings
  • 1/4 c. Durkee red hot sauce
  • 1 stick (1/2 c.) melted butter or margarine
  • Celery sticks
  • Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.

CHICKEN WINGS IN SOY SAUCE

CHICKEN WINGS IN SOY SAUCE
  • 24 chicken wings
  • 1 c. soy sauce
  • 3/4 c. chopped green onions with tops
  • 1/3 c. sugar
  • 4 tsp. salad oil
  • 1 clove garlic, crushed
  • 1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

SWEET AND SOUR CHICKEN WINGS

SWEET AND SOUR CHICKEN WINGS
  • 2 1/2 lb. chicken wings with tips removed
  • 1/3 c. Crisco
  • 1/3 c. vinegar
  • 1/2 c. firmly packed dark brown sugar
  • 1 (12 oz.) can unsweetened pineapple juice
  • 3/4 c. catsup
  • 1 tbsp. soy sauce
  • 1 tsp. prepared mustard
  • 1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.

MARINATED CHICKEN WINGS


MARINATED CHICKEN WINGS

  • 1/2 c. soy sauce
  • 1/2 c. honey
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
2 lb. chicken wings with drum end cut at joint from wing, discard tips Mix ingredients together and marinate cut-up wings overnight. Place wing parts in shallow baking pan and pour remaining liquid over them. Bake for 1 hour at 325 degrees, turning on the 1/2 hour.

GOLDEN CHICKEN NUGGETS

GOLDEN CHICKEN NUGGETS
  • 4 whole chicken breasts, skinned & deboned
  • 1/2 c. unseasoned fine bread crumbs
  • 1/4 c. grated Parmesan cheese
  • 1 tsp. salt
  • 1 tsp. thyme (or 1/4 tsp. powdered thyme)
  • 1 tsp. basil
  • 1/2 c. butter, melted
Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

MARINATED CHICKEN WINGS

 MARINATED CHICKEN WINGS
  • 2 doz. chicken wings
  • 5 oz. bottle soy sauce
  • 2 tbsp. brown sugar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10. COMMENT: May be frozen in marinade. Bake after defrosting.

HIDDEN VALLEY CHICKEN DRUMMIES

HIDDEN VALLEY CHICKEN DRUMMIES
  • 20 chicken drummies
  • Good 1/4 c. butter, melted
  • 1 tbsp. hot pepper sauce
  • 2 tbsp. vinegar
  • 2 pkgs. Hidden Valley dressing mix
  • Paprika
  • Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

HOT CHICKEN WINGS

HOT CHICKEN WINGS
  • Chicken wings
  • 1/2 stick margarine
  • 1 bottle Durkee hot sauce
  • 2 tbsp. honey
  • 10 shakes Tabasco
  • 2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

TERIYAKI CHICKEN WINGS

TERIYAKI CHICKEN WINGS
  • 1/3 c. lemon juice
  • 1/4 c. soy sauce
  • 1/4 c. vegetable oil
  • 3 tbsp. chili sauce
  • 1 clove garlic, finely chopped
  • 1/4 tsp. pepper
  • 1/4 tsp. celery seed
  • Dash of dry mustard
  • 3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

CHICKEN WINGS

CHICKEN WINGS

  • 36 chicken wings
  • 1 (5 oz.) bottle soy sauce
  • 1 tsp. Dijon mustard
  • 4 tbsp. brown sugar
  • 1/2 tsp. garlic powder

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12.

APRICOT CHICKEN WINGS

APRICOT CHICKEN WINGS


  • 1 pkg. Lipton onion soup
  • 1 jar apricot preserves
  • 1 bottle of clear Russian dressing
  • 2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

ORIENTAL CHICKEN WINGS

ORIENTAL CHICKEN WINGS

  • 6 chicken wings
  • 1 sm. clove garlic
  • 1 scallion
  • 1/4 c. soy sauce
  • 2 tbsp. honey
  • 2 tsp. rice-wine vinegar
  • 1/2 tsp.g rated ginger
  • 1/2 tsp. oriental sesame oil
  • Pinch of cayenne
  • 1 tsp. sesame seeds
  • 1 tbsp. chopped fresh coriander or parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

 ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Shiitake Noodle Soup

 Shiitake Noodle Soup

We took the photo of this soup from above the pot – before it was entirely cooked so you can clearly see the shiitake mushrooms as well as the tatsoi and other veggies. Tatsoi is a nice complement to shiitake mushrooms. The veggie adds a mustard-like flavor to soups and salads and is chock-full of nutrition.

Ingredients
  • 1 tablespoon toasted sesame oil
  • 2 large cloves garlic, finely chopped 1/2 cup chopped red onion or green scallion
  • 1/2 cup chopped green sweet bell pepper
  • 1 cup coarsely chopped shiitake mushroom
  • 1 teaspoon ground fennel
  • 8 cups vegetable broth or purified water
  • 1 cup diced carrot
  • 1 cup chopped celery
  • 4 cups chopped tatsoi, bok choy, or baby spinach
  • Fresh parsley
  • 8 ounces udon noodles


Directions
In a medium soup pot coated, heat the oil and add the garlic and scallion. Saute for 2 minutes over medium heat and then add the green pepper and mushroom. Saute another 2 minutes or until the green pepper is tender. Sprinkle with the fennel and add the broth. Bring the soup to a rolling boil and then add the carrot, celery, and tatsoi. Simmer for 30 minutes and stir in a handful or so of fresh parsley.

Meanwhile, cook the udon noodles according to package directions. When the soup has cooked, add the noodles and serve.
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