OK, I know how long I am supposed to fry chicken and I know how long I am supposed to bake chicken and I know how long I am supposed to grill chicken but how long are you supposed to boil chicken? I have a recipe I am trying out and all it says is to boil four chicken breats (bone-in) but it doesn't say a length of time or anything. Anybody know??? P.S. Any good chicken recipes would also be greatly appreciated, my girlfriend only eats chicken and I am running out of chicken recipes so please help. Thanks!!!
http://chicken.allrecipes.com/AZ/BildChickn.asp shorter answer : till it's done. The chicken needs to cook all the way through. Cut it open, it should fall apart, with the same color and texture inside as out. If it's still hard and pink inside and the outside is soft and blanched, you're risking food poisoning. It's safer to cook it a LONG time. Cooking time may vary with cooking temperature. Another way to prepare is a chicken paprika, take a cut chicken and saute in butter, onions and loads of paprika (covered) for 30 min. Then saute uncovered 15 min. Cooking in a covered container speeds the process of tenderizing the meat, and traps the flavors. Cut slices in the meat when you uncover to allow the sauce to permeate.
-Boneless skinless chicken breast -Wishbone Italian -Tony Chachere's *Put chicken in a baking dish (with aluminum foil). *Cover them with Italian dressing and sprinkle Tony Chachere's on them. *Bake in oven at 350 for 15-17 minutes then turn them over. *Add more Italian dressing and more Tony's and cook 10-15 min more *Pour the cooked dressing over rice OR For a taco dish - - - - Boneless skinless chicken strips - Rotel (get desired taste, mild, hot etc.) - Onion - Chilli powder * Grill onions in butter and chilli powder (to taste) * Cook in chilli powder chicken until outside is white then cut into quarter size pieces * Drain most of the juices from Rotel and mix approx half the can in pan with the oniions and the chicken and cook until done (continue adding chilli powder and Rotel to taste). *Serve on corn or flour tortillias
Alright, another man who cooks for his women. Be careful with poaching Chicken. imso, a lot of recipes are just plain wrong in length of time...they ruin the bird and turn it into soup. don't over poach it, you will turn it into styrofoam. First off, do not "boil" the bird. Simmer it at steeping tempature (that is the temp just when bubbles start forming). Don't simmer a bird for much more than 15 minutes. If you do, you are making soup....that is, the liquid will have more flavor than the bird. (as an aside, look up a chicken stock recipe for ideas on spicing your water.) If you want to create a nice stock while cooking the bird, then just take off the good pieces and simmer the carcass for at least 30 minutes. Then simmer your good pieces in that liquid. I do this for Mexican dishes a lot, to make poached, shredded chicken to serve in enchiladas and stuff. You can take a poached chicken and shred it in a bowl with two forks. other simple chicken recipes: look up Chicken Cordon Blue. Pound a chicken breast thin, then wrap ham slices and a strong Swiss-type cheese in it (Gruyere is common). Then bread it and bake it. To get fancy, look up how to make a white sauce to top it with. It's easy. For Thai, you can go to the grocery store and buy those curry paste packets. Buy some whole coconut milk (not the skim...yuck), seranno pepper (for mild hot, use 1 per 4 thighs or 1 per 2 breasts). Buy some fresh basil, too. Follow the directions on the paste packet to saute the chicken in the paste, add the pepper to this. At the end, add the coconut milk and basil and simmer until it thickens...which shouldn't take very long at all. btw: you can also add broiled or grilled chicken to spaghetti sauce. That's good.
You like Thai, HP? Ever go to Kanomwan? Yummy. I have my own Kaffir Lime tree. My Tom Kha Gai rivals Kanomwan's. Thai has moved up to my favorite food.
Yeah, I love Thai, but I run out of ideas as far as cooking goes. I'll have to check out the place you're talking about. Where is it? I make my own curry paste now. It freezes pretty well. I finally went and got some Galangal downtown. It was definitely a missing flavor in my previous pastes. I haven't really made anything fancy, though. I still enjoy Chinese more for making fancy dishes...I like all the marinades and sauces. But basic coconut curries are so quick to make, you gotta love it.
Kanomwan is awesome, but the owner/host takes some getting used to. He's referred to as the Thai Nazi by most people....he's rather gruff. Once you get to know him; he's pretty cool. Unfortunately, he goes back to Thailand once a year, and that time is now. The restaurant won't open back up again until the first part of December. It's located on Telephone road just east of 45. Needless to say, it's not in the most yuppie part of town, but the food is worth it. My new house in Pearland is just a few miles from the Hong Kong Market on Scarsdale, so getting galangal and lemongrass and whatever is pretty easy. They were out of the lime leaves last time though, so I just bought a dwarf tree. It's pretty cool, and the soup (Tom Kha Gai) is the best soup I've ever had.
The Thai curry paste I buy comes in a plastic container (a little larger than a yogurt cup). I see this paste in every China market I have been to (including the one Scarsdale). I make a Masaman and Panang curry dish. Neither need any additional peppers. If I lost my mind and thought these dishes needed more spicy hot, all I need to do is add more paste.
Are you talking about Mae Ploy <img src="http://www.pacificrim-gourmet.com/images/curry_masaman.jpg"> In the "Western" stores, the dominant brand comes mostly in packets. I'm pretty sure most store brands only have dried chilis in them. I guess I was kinda fudging on my recommendation for adding fresh peppers. That's probably more like medium hot. For me, pastes with only dried chilis just provides minimal heat to my pallate. I have to add fresh peppers.
Yes, this is the one I use. Four tablespoons of this paste (Masaman or Panang) in a four/six serving dish will take paint off of a car I must be a lightweight compared to you BTW, what do you use for Jasmine rice? What I see in the China markets always appears to be a Jasmine rice mix and not 100% Jasmine rice.
Don't know what HP uses, but....and I'm somewhat embarassed to say.....I just use Mahatma.. ....which you can find in just about any grocery store. I've just had such good luck with it. I think it tastes great, and it always seems to cook up perfectly.
No Worries You probably no more about what 100% Jasmine Rice looks like than me. If I use "Jasmine" Rice, I just buy it bulk at Wholefoods. I couldn't say whether that is authentic or not. I don't really fret about rice much except as a main course dish that needs to soak up a lot of flavor like Jambalaya, Risotto, or Paella. speaking of which, Chicken Jambalaya is another slow cooking but fairly easy Chicken dish for you Li'll...you can get fancy with this or very Crock Pot simple. Off the top of my head, you fry your rice first, then add 3 to 1 water to the rice. Add canned tomatos (and maybe paste...no sure), sauted bell peppers and onions, and a Jambalaya flavor pack for seasoning. Add some garlic and the chicken carcass with legs. Slow simmer all day. Reserve some of the Jambalaya spice to dry rub your good chicken pieces and refrigerate. Saute the good chicken pieces before serving and mix with rice....pull out the spent carcass.
If you closely look at the Jasmine rice grains and they are all the same size, you likely have 100% Jasmine rice (which btw is very aromatic when cooked). If you notice the grains have two different sizes, you have gotten a Jasmine mix. The Jasmine rice that I saw in Wholefoods was 100%. thanks for reminding me. Too bad I don't live near a Wholefoods. I got hooked on 100% Jasmine rice, when I was living in Boston. the restaurants there only used the good stuff Has anybody tried Jasmati (made by the same people in Alvin that bring you Texmati)?
I have a good boiled chicken recipe. After you boil the chicken, you should have 6-8 cups of fresh chicken broth. You can make a good tasting (but not real authentic) dumplings with the broth. You take two cans of ready to bake biscuits. Open the cans, tear each biscuit into several teaspoon size pieces, and drop the pieces into the boiling chicken broth. Cook until done (20 minutes?). If you like, you can spoon out the chicken fat before dropping in the dumplings. You can also bone the chicken and add back the chicken pieces when the dumpling are done.
