Things you can do with chicken!


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Pot-Roast Chicken

As the name suggests this is a one-pot meal - all you need is a large flameproof casserole to hold the chicken and its aaccompanying vegetables.

Chicken skin is high in calories so ideally you shouldn't eat it!

Serves 4

1.5kg corn-fed chicken...(yeah, right! real world here please!)

1 tablespoon vegetable oil
1 1 onion, peeled and chopped
2 cloves chopped garlic
2 sticks of celery, 2 carrots cut into chunks.
12 new potatoes
1 tablespoon fresh thyme
2 bay leaves.
400g tinned chopped tomatoes
1 tablespoon Worcestershire sauce
300ml chicken stock
250g broccoli florets
125g frozen peas
125g frozen baby broad beans
59g baby spinach leaves
freshly ground black pepper.

1. preheat oven to 190C/375F/gas mark 5.
Wash the chicken inside and out, pat dry with kitchen paper and tie in a neat shape with string.

2. Heat the oil in a flameproof casserole and brown the chicken on all sides. Discard the excess fat from the casserole. Set the chicken breast-side up and add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves. Pour in the chopped tomatoes, Worcestershire sauce and stock and bring to a simmer.

3. Cover and cook in the centre of the oven for 1 hour until the chicken is cooked (test the thickest part of the thigh with a skewer - the juices should run clear) and the vegetables are just tender.

4. Remove the chicken from the casserole and set aside in a warm place to rest. Add the green vegetables to the casserole, season with pepper and bring to simmer on top of the stove. Cover then cook for 10 minutes.

5. Carve the chicken, discarding all the skin and serve with the vegetables and tomato broth.

Per portion: 401 kcal, 10g fat, 2.8g st fat, 0.51g sodium, 40g carbohydrate.

This recipe is in Anthony Worrall Thompson's GL diet made simple cookbook.
Summer Chicken

Prep: 10 min.
Cook: 30 min.
Makes: 6 servings

1 can (20 oz.) Pineapple Slices
6 boneless, chicken breast halves
2 tablespoons light olive oil
1 clove garlic, finely chopped
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon red pepper flakes
1/2 cup water
2 teaspoons cornstarch
1/4 cup chopped scallions

Drain pineapple; reserve juice.

Cook chicken in hot light olive oil, over medium heat, in large skillet until browned.

Stir in garlic and continue cooking for 2 minutes.

Stir in reserved juice, rosemary and pepper.

Cover; reduce heat to low and cook 30 minutes.

Remove chicken to serving platter.

Combine water and cornstarch in small cup or bowl; stir into pan juices. Cook until mixture boils and thickens.

Add pineapple and chopped scallions; heat through.

Spoon sauce over chicken.

Serve with noodles/rice and green beans.

352 calories, 17 fat (5g sat.), 18g carbohydrate, 31g protein
Garlic Chicken Quick & Easy:)

Serves 4

butter, chicken breast halves, garlic powder, salt, onion powder

3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Melt butter in a large skillet over medium high heat.

Add chicken and sprinkle with garlic powder, seasoning salt and onion powder.

Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Calories 214
Total Fat 10.1g
Carbohydrates 1.7g
Chinese Stock

Chinese Cooking.

Basic Recipes

Common to many recipes are standard preparations, such as stock, plain boiled rice and cornflour (cornstarch) paste. Dipping sauces are also served with many dishes.

Chinese Stock

This basic stock is used not only for soup-making, but also for general use in Chinese cooking. It will keep for 4-5 days in the refrigerator. Alternatively, it can be frozen in small containers and thawed as required. These quantities make 2.5 litres/4 ½ pints/11 cups.

750g/1 lb 10 oz chicken pieces
750g/1 lb 10 oz pork spare ribs
3.75 litres/6 pints/15 cups cold water
3-4 pieces fresh ginger root, crushed
3-4 spring onions (scallions), each tied into a knot
3-4 tbsp Chinese rice wine or dry sherry


Trim off any excess fat from the chicken and spare ribs, then chop them into large pieces. Put the chicken and ribs into a large pan with the water, ginger and spring onion (scallion) knots, bring to the boil and skim off the scum. Reduce the heat and simmer, uncovered, for at least 2-3 hours. Strain the stock, discarding the chicken, pork, ginger and spring onions (scallions). Pour the liquid back into the pan and add the Chinese rice wine or sherry. Bring to the boil, then simmer for 2-3 minutes. Leave to cool, then store in the refrigerator.

Cornflour (Cornstarch) Paste

This is made by mixing 1 part cornflour (cornstarch) with about 1 ½ parts cold water. Stir until smooth and use to thicken sauces.
Chicken & Sweetcorn (Corn) Soup

Chicken & Sweetcorn (Corn) Soup

A hint of chilli and sherry flavour this chicken and sweetcorn (corn) soup, which contains red (bell) pepper and tomato for colour and flavour.

Serves 4.

1 boneless skinless chicken breast, about 175 g/6 oz
2 tbsp sunflower oil
2-3 spring onions (scallions), thinly sliced diagonally
1 small or ½ large red (bell) pepper, cored, seeded and thinly sliced
1 garlic clove, crushed
115 g/4 oz baby corn cobs, thinly sliced
1 litre/1 ¾ pints/4 cups chicken stock
200 g/7 oz can sweetcorn kernels, well drained
2 tbsp sherry
2-3 tsp sweet chilli sauce
2-3 tsp cornflour (cornstarch)
2 tomatoes, peeled, quartered, seeded and sliced
salt and pepper
chopped fresh coriander (cilantro) or parsley, to garnish.


1. Cut the chicken breast into 4 strips lengthways, then cut each strip into narrow slices across the grain.
2. Heat the oil in a preheated wok. Add the chicken and stir-fry for 3-4 minutes, spreading it out well in the wok, until it is well sealed and golden all over and almost completely cooked.
3. Add the spring onions (scallions), (bell) pepper and garlic and continue to stir-fry for 2-3 minutes, then add the baby corn cobs and stock and bring to the boil.
4. Add the corn kernels, rice wine or sherry, sweet chilli sauce and salt to taste and simmer for 5 minutes, stirring from time to time.
Blend the cornflour (cornstarch) with a little cold water, add to the soup and bring to the boil. Add the strips of tomato, adjust the seasoning and simmer for a few minutes. Ladle the soup into warm individual soup bowls, sprinkle finely chopped coriander (cilantro) or parsley on top and serve immediately
Chicken with Yellow Bean Sauce

Chicken with Yellow Bean Sauce.

Ready-made yellow bean sauce is available from supermarkets and Chinese foodstores. It is made from yellow soya beans and is quite salty in flavour.

Serves 4.

450 g/1 lb skinless, boneless chicken breasts
1 egg white, beaten
1 tbsp cornflour (cornstarch)
1 tbsp wine vinegar
1 tbsp light soy sauce
1 tsp caster (superfine) sugar
3 tbsp vegetable oil
1 garlic clove, crushed
1-cm/ ½ -inch piece fresh ginger root, grated
1 green (bell) pepper, seeded and diced
2 large mushrooms, sliced
3 tbsp yellow bean sauce
red or green (bell) pepper strips, to garnish.


1. Cut the chicken into 2.5-cm/1–inch cubes. Mix the egg white and cornflour (cornstarch) and dip the chicken pieces into the mixture to coat. Set aside for 20 minutes.
2. Mix the vinegar, soy sauce and sugar in a bowl. Remove the chicken from the egg white mixture with a slotted spoon. Heat the oil in a preheated wok and stir-fry the chicken for 3-4 minutes, until golden brown. Remove the chicken from the wok and set aside.
3. Add the garlic, ginger, (bell) pepper and mushrooms to the wok and stir-fry for 1-2 minutes.
4. Add the yellow bean sauce and cook, stirring constantly, for 1 minute. Stir in the vinegar and soy sauce mixture and return the chicken to the wok. Cook, stirring, for 1-2 minutes. Transfer to a warm serving dish, garnish with (bell) pepper strips and serve immediately.


Although darker in colour, black bean sauce would work equally well in this recipe.
Chicken Risotto


3 tablesp. Cooking oil
4 streaky rashers
2 medium onions
1 or 2 cloves garlic, crushed
1 red pepper
2 large chicken breasts
375g long grain rice
600 ml chicken stock
pepper, salt 75g mushrooms
2 or 3 tomatoes (optional)


1. Skin rashers and cut each in 5 pieces. Peel and chop onion.
2. Heat 1 tablespoon oil in large saucepan or casserole.
3. Fry rashers until beginning to brown. Add onion and garlic and cook gently for 3-4 minutes.
4. Meanwhile, wipe, de-seed and slice peppers. Add to onion and garlic mixture and cook for approximately 2 minutes more. Transfer all to plate
5. Trim and cut meat into 2 cm cubes. Heat 1 tablespoon of oil in saucepan, add meat, and cook until beginning to brown.
6. Stir in washed rice, then stock and seasoning. Bring to the boil. Return vegetables. Reduce heat, cover and simmer gently for 30 minutes, stirring frequently.
7. Meanwhile skin and slice tomatoes. Wipe and slice mushrooms. Heat remaining tablespoon of oil in a small saucepan and sauté mushrooms for 1 minute.
8. Add tomato and mushrooms to risotto five minutes before end of cooking time. Risotto is cooked when rice is soft, and is tender, and all stock has been absorbed.
9. Serve in casserole sprinkled with finely chopped parley and crisp green salad proves a tasty accompaniment.

Note: casserole may be cooked in a moderate oven 190 degrees C (375 degrees F) /Gas 5, for about 45-50 minutes
I feel like Chicken Tonight!!! :D :D