Loris Island Chicken Food

LORI'S ISLAND CHICKEN

Steps:

• Combine the peanuts and coconut in a bowl.
• Season lightly.
• In another bowl place rice powder.
• Prepare chicken.
• Dredge in rice powder.
• Dip in egg, then coconut mix to coat.
• Place on racks over a baking sheet.
• Chill 1 hour.
• Bring back to room temperature.
• Heat about 1 inch of oil in a deep wide skillet.
• Fry half of the strips until golden all over, about 6-9 minutes.
• Drain well on paper towels.
• Keep warm in a low oven while preparing rest.
• Meanwhile, combine the rest to make salsa.
• Serve on top.

LORI'S DRUNKEN CHICKEN

Steps:

• Rinse chicken. Pat dry. Season.
• Heat butter in a large skillet.
• Add chicken. Brown all over.
• Add whiskey. Reduce. Cover. Simmer 30 minutes.
• Remove chicken to a platter. Keep warm.
• To pan add enough water to make 2/3 cup.
• Add the mushrooms and leeks. Simmer 10 minutes.
• Whisk in the cream, flour, lemon juice and whiskey. Simmer until thickened.
• Return chicken to re-heat.

LORI'S LOW CALORIE ORANGE CHICKEN

Steps:

• Combine orange juice concentrate, soy sauce, ginger, garlic, sesame oil and chili flakes in a bowl.
• Add chicken pieces (either cut or whole).
• Marinate 4-6 hours minimum (you get more orange flavor the longer it marinates).
• *For whole chicken pieces, it can be grilled on a BBQ or in a skillet.
• *For cut chicken pieces, it works great as a stir-fry over rice. (NOTE: for cut/smaller pieces of chicken, marinate for for closer to 2-3 hours).
• Sprinkle chicken with sesame seeds and orange zest, serve and enjoy.

LORI'S COCONUT CHICKEN

Steps:

• Boil chicken until just opaque. Drain. Let cool. Remove meat from bones. Chunk.
• Heat oil in a wok. Add the garlic and onion. Stir-fry 2 minutes.
• Add chicken, bell pepper and curry powder. Stir-fry 2 more minutes.
• stir in the nuoc nam, milk, soy sauce and coconut.
• Bring to s boil. Reduce. Simmer 3 minutes.
• Serve on Jasmine rice.