Chicken Laksaquick Easy And Oh So Tasty Food

LAKSA (QUICK VERSION) RECIPE

Steps:

• Method: Briefly branch the bean sprouts in boiling water to remove the grassy taste. Don't take too long. Drain well. Set aside. In a deep pot, sauté the garlic and shallot. Mix the laksa paste with the boiling water and pour into the pot. Add coconut milk. Bring it to boil over medium-high heat. Add in the tofu puffs. When it boils again, add the egg plant. Reduce heat to simmer until the egg plant is softened. Add green beans and cook to your preference of doneness. Add the fish balls and bean sprouts. In the meantime, follow the instructions on packaging to cook the rice vermicelli. Drain well. Blanch the Hokkien noodles in boiling water to remove the excess oil. Don't need to boil it too long. It will turn mushy otherwise. Divide the rice vermicelli and Hokkien noodles into 2 to 3 serving bowls. Ladle the laksa soup on top. Serve immediately.

CHICKEN DELICIOUS

Steps:

• Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
• In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
• Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C)
• Season chicken thighs with salt and pepper.
• Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
• Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
• Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
• Return chicken to the skillet. Coat the chicken in the sauce.
• Add green beans to skillet.
• Bake for 25 minutes or until chicken is cooked through.
• Enjoy!

CHICKEN LAKSA

Steps:

• Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
• Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
• Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
• Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

LAKSA RECIPE

Steps:

• In a stockpot, add the oil and sauté the instant curry paste until aromatic. Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
• Rinse the yellow noodles and bean sprouts separately, drained and set aside.
• To assemble a bowl of laksa for serving, bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve immediately.

LUCKY'S QUICKIE CHICKIE

Steps:

• Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.

CHICKEN MARINADE MADE EASY

Steps:

• Combine all ingredients except chicken in gallon size Ziploc bag.
• Zip bag and shake to mix.
• Add chicken (4-6 breasts or whatever you can fit).
• Zip bag and chill 2-3 hours (or more).
• Flip bag over a couple of times Cook on grill until done.
• Note: I have made this with frozen chicken breasts and left in refrigerator until thawed through.
• Note: Can very amounts to taste.