Chicken Sausage Patties

Ingredients:

1. Butter - 1 tsp.
2. Apple - 1 green, finely chopped.
3. Onion - 1 small, finely chopped.
4. Sweet paprika - 1 teaspoon.
5. Fennel seed - 1 teaspoon.
6. Chicken breast - 1 1/2 pounds, grounded.
7. Poultry seasoning - 1 1/2 tsps.
8. Allspice - 1 teaspoon.
9. Salt and pepper.
10. Extra-virgin olive oil (for drizzling).

Methods:

1. Preheat a small nonstick frying pan over medium heat. Melt butter in it and add apples and onions. Season with a little salt, pepper and fennel seeds. Saute the mixture gently for 5 minutes to soften. Remove from heat to cool.
   
2. Place chicken in a bowl. Season with salt, pepper, poultry seasoning, allspice, paprika and a generous drizzle of extra-virgin olive oil. Add in the apples, onions and fennel. Mix the sausage. Score meat into 4 sections and form from each section 3 small, thin patties (Dimensions: 2 1/2 inches across, 12 small patties total).
   
3. Preheat a griddle pan over medium-high heat. Now cook the patties for 3 to 4 minutes on each side. Serve warm.

Baked Eggs with Cheddar and Potatoes

Ingredients:

1. Butter - 1 tsp.
2. Apple - 1 green, finely chopped.
3. Onion - 1 small, finely chopped.
4. Sweet paprika - 1 teaspoon.
5. Fennel seed - 1 teaspoon.
6. Chicken breast - 1 1/2 pounds, grounded.
7. Poultry seasoning - 1 1/2 tsps.
8. Allspice - 1 teaspoon.
9. Salt and pepper.
10. Extra-virgin olive oil (for drizzling).

Methods:

1. Preheat a small nonstick frying pan over medium heat. Melt butter in it and add apples and onions. Season with a little salt, pepper and fennel seeds. Saute the mixture gently for 5 minutes to soften. Remove from heat to cool.
   
2. Place chicken in a bowl. Season with salt, pepper, poultry seasoning, allspice, paprika and a generous drizzle of extra-virgin olive oil. Add in the apples, onions and fennel. Mix the sausage. Score meat into 4 sections and form from each section 3 small, thin patties (Dimensions: 2 1/2 inches across, 12 small patties total).
   
3. Preheat a griddle pan over medium-high heat. Now cook the patties for 3 to 4 minutes on each side. Serve warm.

Top Recipes..Breast of Chicken with Broccoli

Serves 8

Ingredients:

300 g breast of chicken, cut into strips (marinate for about 10 minutes)
200 g broccoli heads, blanched
50 g roast almonds
2 tbsp vegetable oil
1 tbsp cornstarch
1 tbsp rice wine or sherry

To marinate chicken:

1 tbsp rice wine
½ tsp salt

For the sauce:

3 tbsp vinegar
2 tbsp sugar
1 tbsp tomato ketchup
½ tsp salt
1 tsp cornstarch

Method:

1. Heat ½ tbsp vegetable oil in the wok and quickly fry the broccoli. Switch to low heat and continue to cook until broccoli is half-cooked.
2. Remove the broccoli, clean the wok and pour in 1 ½ tbsp vegetable oil to warm. Roll the chicken pieces in cornstarch and fry quickly in the oil.
3. Add rice wine and switch to lowest setting to continue gently for a few minutes.
4. Push the chicken pieces to one side of the wok, pour in the sauce, heat for a few minutes and then add the broccoli and almonds. Mix well.

Top Recipes..Sliced Chicken Simple

Ingredients:

2 halves or 1 whole chicken breast
1 tsp Chinese black beans
Vegetable oil
Optional: finely chopped ginger and garlic
Salt
Pinch of ginger
A little rice wine or sherry
Oyster sauce
freshly sliced chili
Finely shopped spring onion
A little sesame oil

Method:

1. Remove skin and bones from the chicken breast - if necessary - and slice into thin strips.
2. Pour a little vegetable oil (1/4 cup - 1/2 dl) in the large wok. When the oil is hot, add the chicken, the spices you wish to include and black beans. Sauté until the chicken is opaque or just cooked. Remove to an oven-proof dish and keep hot.

Top Recipes..Garlic Chicken

Ingredients:

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 tbsp. cornstarch
1 tbsp. dry white wine or sherry
4 green onions, sliced very thinly diagonally
1 tsp. ginger root, minced
3 tsp. fresh garlic, minced (about 6 medium cloves)
2 tbsps. vegetable oil

Sauce:

1 tsp. crushed chili paste or more to taste
2 tsp. sugar
1 tsp. cornstarch
2 tsp. rice vinegar
1 tbsp. water
2 tbsps. dry white wine or sherry
2 tbsps. soy sauce

Method:

1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds.
2. In small bowl, lightly beat egg white, then mix in cornstarch and wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
3. Combine sauce ingredients, mixing well.
4. Heat wok or frying pan, add oil, and stirfry chicken until no longer pink. Remove chicken with a slotted spoon.
5. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok.
6. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

Top Recipes..Salted Chicken

This is an Eastern Chinese recipe

Ingredients:

1 x 4 lb oven ready chicken
1 tbsp salt
2 tsps freshly ground black pepper
5 ½ pints chicken stock
1 ¼ cups dry sherry
1 tsp MSG
3 scallion, finely chopped (optional)
3 slices ginger root (optional)
3-4 scallions to garnish

Method:

1. Prick the skin of the chicken with a fork, then rub the salt and pepper all over it. Put the chicken in a large heatproof bowl, cover with foil and place a heavy weight on top. Leave in the refrigerator for 12 hours.

2. Place the chicken stock, sherry and MSG in a pan and bring to the boil. Remove from the heat and allow to cool, then pour over the chicken. Leave to marinate for 5 to 6 hours.

3. Either steam the chicken with the scallions and ginger for 1 hour or cook it in the boiling sauce for 30 minutes until tender. Serve hot or cold, sprinkled with the garnish.

Top Recipes..Lemon Chicken

Ingredients:

1/2 c. & 2 tbsp. cornstarch
3/4 c. water, divided
2 egg yolks
4 skinless, boneless chicken breast halves (2-2 1/2 lb.)
2 c. corn oil
3 tbsp. brown sugar
1 tbsp. fresh ginger, minced
1 c. chicken broth
1/3 c. fresh lemon juice
1/2 c. scallions (cut diagonally, 1" slices)

Method:

1. In medium size bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.
2. In a wok, heat 2 cups oil for frying; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.
3. In medium saucepan, place 2 tbsps. cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
4. Remove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions.

Top Recipes..Sweet and Sour Chicken

Ingredients:

4 tbsps Peanut oil, divided
1 lb. chicken breast, sliced thinly
1 c. sliced celery
1 c. Chinese cabbage, chopped
1 med. onion, diced
1-2 carrots, shredded
1 red, yellow or green pepper, diced
1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger
1 clove garlic, minced

Sauce:

1/3 c. rice wine vinegar
1/2 c. brown sugar
Salt, pepper to taste
1/4 tsp. dried ginger
1/2 c. ketchup
Pinch of garlic powder
1 c. chicken stock
2 tbsp. cornstarch

Method:

1. Have all ingredients chopped and ready to go.
2. In a deep skillet or wok, heat 2 tbsps. oil over high heat.
3. Add all vegetables. Stir-fry quickly until onion is cooked and translucent. Remove to bowl.
4. Add 2 tbsps. oil to wok; heat. Add chicken and stir fry until no longer pink on outside (5-7 minutes).
5. Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly.
6. To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened.
7. Serve over hot cooked white rice.