Thursday, November 24, 2011

How to Make Sticky Chicken

How to Make Sticky Chicken




"Sticky Chicken" is a sweet flavorful recipe that tastes great hot or cold.

Ingredients

  • 8 - 12 chicken legs and/or thighs
  • 1 cup ketchup
  • 1 cup corn syrup or honey
  • 1 cup brown sugar
  • 1/2 cup soy sauce (regular or light)
  • Minced or crushed garlic

Steps

  1. Mix the sticky sauce. Mix 1 cup Ketchup, 1 cup corn syrup or honey, 1 cup brown sugar, 1/2 cup soy sauce, and 1 tsp garlic together in a sauce pan. Bring mixture to a gentle simmer.
  2. Prepare your chicken. Place 8 - 12 pieces of chicken in a flat, oven-ready casserole dish, so the pieces fit reasonably snug.
  3. Sauce your chicken. Pour the entire batch of Sticky Sauce over your chicken evenly. Allow the chicken to be submerged about half way or more into the Sticky Sauce. No need to cover chicken with foil or a lid.
  4. Bake the Chicken. Bake at 350 for 1.5 - 2 hours. Baste or turn the chicken pieces after 45 minutes.
  5. Serve. Allow to cool for 5 - 10 minutes before serving, chicken should be soft and tender. Serve on or next to a bed of rice. Remove chicken fat and use excess sticky sauce to flavor rice.

Video


Tips

  • A light spritz of cooking spray or olive oil will reduce sticking.
  • Dark meat like legs or thighs work best with this recipe, though white meat will work.
  • Corn syrup works better than honey.
  • Gluten-free temari may be substituted for soy sauce

Warnings

  • Sweet sauces such as this burn easily, be sure to monitor your cooking to prevent this, reduce heat if necessary.

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How to Make Vegan Chicken Salad

How to Make Vegan Chicken Salad




This recipe for vegan chicken salad uses the zesty flavor of tempeh, and smooth, delicious texture, to accurately replicate a creamy chicken salad. The recipe is both quick and simple.


Ingredients

Servings: 2 to 4
  • 1 cup tempeh, cubed
  • 1/2 cup vegan mayonnaise
  • 1 stalk celery, finely chopped
  • 1 medium dill pickle, finely chopped
  • 1/2 medium onion, chopped and peeled
  • 2 tbsp. fresh parsley, minced
  • 2 tsp. Dijon mustard
  • 2 tsp. soy sauce
  • 1 garlic clove, crushed and minced
Optional ingredients
  • 1 to 2 tsp. curry powder

Steps

  1. On medium heat, steam the tempeh for 15 minutes.
  2. Remove the tempeh from heat and set aside, allowing it to cool.
  3. Mix together the vegan mayonnaise, celery, pickles, onions, parsley, mustard, soy sauce, garlic and tempeh by gently tossing.
    • If desired, also add the curry powder.
  4. Pour into an airtight container and refrigerate. Serve cold.

Tips

  • Firm tofu may be used instead of tempeh.
  • The chicken salad can be stored in the refrigerator for up to 10 days, if covered.

Things You'll Need

  • Medium-sized bowl
  • Plastic wrap, to cover
  • 2 spoons
  • Steamer
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How to Bake Chicken Breast

How to Bake Chicken Breast




There are countless recipes for baking a chicken breast. Whether the chicken breast is boneless, the types of seasonings used and the many possible marinades all are decisions that must be made prior to baking. You may add your own personal touches to baking a chicken breast, but the standard method of completing your culinary masterpiece remains fairly straight-forward.

Steps

  1. Defrost the chicken. There are several methods for defrosting chicken. Perhaps the most effective and safest is to place the breast in a refrigerator 24 hours before you intend to bake it. This allows the chicken to fully defrost but keeps it at a cool enough temperature to avoid any health dangers.
  2. Marinate the chicken after it has fully defrosted. Use your favorite marinade of barbecue sauce, cream of mushroom soup, Italian dressing or season it as desired. Most marinade recipes require the chicken breast to sit over night. If this is the case, then allow sufficient time for the chicken to defrost prior to the full amount of time needed for the marinating process.
  3. Pre-heat your oven. Different recipes may call for different temperatures and therefore different cook times. A standard oven temperature for baking a chicken breast is 450 degrees Fahrenheit (232 degrees Celsius).
  4. Line a baking sheet with aluminum foil, and coat the foil with a non-stick cooking spray. This not only makes removing the finished chicken breast from the pan easier but will make the overall clean-up process faster.
  5. Place the defrosted chicken breast on the baking sheet. This is where personal preference comes into play. Add any seasonings like lemon pepper or oregano. If you desire a neutral flavor, simply add salt and pepper to taste.
  6. Bake at 450 degrees Fahrenheit (232 degrees Celsius) for 15 minutes, flipping the chicken breast halfway through. This will allow the chicken to be cooked more evenly. Watch until the juices from the chicken run clear. While the chicken is being cooked, its juice will have a white tint to it. When it has been fully cooked, it is easy to see the transition to a clear liquid.
  7. Stab the chicken breast with a meat thermometer, and then wait a minute or two while the thermometer obtains a proper reading. Then check the temperature. The internal temperature of a fully-cooked chicken should read 165 degrees Fahrenheit (74 degrees Celsius). This method is slightly more involved but provides ultimate assurance that the chicken is safe for consumption.

Warnings

  • Do not eat undercooked chicken. It can make you sick.
  • Designate an area and utensils to be used only for the raw meat. Never re-use materials you used with the raw chicken again for the meat after it is baked. Raw chicken is a common carrier of salmonella, a bacteria that is removed during the thorough cooking of raw meat. It is also important to wash your hands and cooking area often with a kitchen cleaner that will kill germs.
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