WORLD FAMOUS CHICKEN SOUP RECIPE

One whole chicken
1 gallon water (enough to cover chicken)
1 onion cut in quarters
3 garlic cloves
1 inch of ginger root shredded
2 teaspoons salt
1 pound new potatoes
4 large carrots cut in one inch slices
2 stalks celery cut in one inch slices
1 can baby corn

1. Combine chicken, water, onion, garlic, ginger, and salt in a large
stock pot and bring to a boil. (Crockpot can be used but times are longer)
2. Simmer for 30 minutes to 1 hour skimming off oil and fat as needed.
3. Test chicken with a fork to determine when it is tender and fully cooked.
3. Remove the chicken and shred it, removing bones, fat, skin, and gristle.
4. Strain chicken broth.
5. Add vegetables and chicken to chicken broth and bring to a boil,
reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.

source:worldfamousrecipies.com

SPICY THAI CHICKEN SOUP

A mildly spicy chicken soup

16 fluid ounces chicken broth
4-5 kaffir lime leaves, shredded
2 inch piece bruised lemon grass
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Heat the stock, add the lime leaves, lemon grass, fish sauce,
and lime juice. Stir thoroughly, bring to a boil, and add the
chicken and coconut milk. Add peppers and coriander to taste.
Bring back to the boil, lower the heat to keep it simmering
and cook for about 2 minutes (until the chicken is cooked through).

source:worldfamousrecipies.com

CREAMY CHICKEN KABABS

(Murg Malai Kabab)

Succulent, juicy pieces of chicken marinated with spices and cream and cooked in an oven (or a Tandoor) resulting in mouth-watering Kababs


Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian (Mughlai) Non-Vegetarian

12 boneless pieces (about 800 grams) of chicken
2 tablespoon(s) fresh cream
1 egg(s) lightly beaten
4 green chillies finely chopped
2 tablespoon(s) finely chopped coriander leaves
½ teaspoon(s) each of mace and nutmeg powders
1 teaspoon(s) white pepper powder
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) grated cheese (optional)
1 tablespoon(s) lemon juice
butter for basting
salt to taste
finely cut onion rings and lemon wedges for garnishing


Make cuts on the chicken pieces. Mix together rest of the ingredients except for the lemon juice and rub this paste onto the chicken pieces. Refrigerate for at least three hours, preferably overnight.
Preheat the oven and skewer the chicken pieces. Baste with butter and cook for about 15 minutes or till the chicken is tender.
Sprinkle lemon juice before serving. Garnish with onion rings and lemon wedges.

TIP:

If the chicken is marinated overnight then the cream should be added only a few hours before cooking the chicken

source:syvum.com

POLENTA AND CHICKEN TARTLETS

Level Easy
Yield 4 to 6 servings

Time:Prep 30 min
Inactive Prep30 min
Cook 5 min
Total:1 hr 5 min


Ingredients

For the tartlets:

1 pound instant polenta (about 2 1/2 cups)
1 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the topping:
2 cups shredded store-bought roasted chicken
1/2 cup store-bought pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries

Directions
Special equipment: 2-inch diameter scalloped cookie cutter

For the tartlets:
Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.

For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.

To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.

source:foodnetwork.com