Chicken Recipe

Please download to get full document.

View again

of 2
All materials on our website are shared by users. If you have any questions about copyright issues, please report us to resolve them. We are always happy to assist you.
Similar Documents
Information Report
Category:

Documents

Published:

Views: 3 | Pages: 2

Extension: PDF | Download: 0

Share
Description
Description:
Tags
Transcript
  NAME OF THE RECIPE: CHICKEN CORDON BLEU 43 . knife, ladle, plate, frying pan, plate, chopping board 44 .Chicken breast 45-46. Ingredients   boneless chicken breasts   sliced ham   cheese   bread crumbs   eggs   cooking oil   Salt to taste 47-48 Instructions 1. Place a plastic wrap over a flat surface. Arrange a piece of chicken over the wrap, and then cover the chicken with it. Pound the chicken using a meat tenderizer tool until it flattens. 2. Sprinkle salt all over the chicken breast. 3. Prepare the filling by putting a slice of cheese and ham over the chicken. Roll the chicken to cover the filling and then seal it by inserting toothpicks into the rolled chicken. 4. Heat oil in a cooking pot. 5. Dip the chicken in beaten egg and then roll over the bread crumbs. Do this step twice to make the coating thicker. 6. Deep fry for 12 minutes in medium heat. Note. if you need to turn the chicken over to fry the opposite side, you can do so and cook it for 8 minutes. If you will deep while the chicken is fully submerged, 12 minutes should be enough, but feel free to cook no longer than 15 minutes. 7. Remove the chicken from the pot. Let it cool down. Slice into serving pieces. 8. Prepare the sauce by melting butter in a sauce pan. Add onion. Cook until soft. 9. Remove the chicken from the pot. Let it cool down. Slice into serving pieces. 10. Prepare the sauce by melting butter in a sauce pan. Add onion. Cook until soft. 49.garnishes/ decorate the frame/mix shapes, colors and textures 50. Freezing/Refirgeration/Store at room temperature NAME OF THE RECIPE: CHICKEN TERIYAKI 43 . knife, ladle, plate, frying pan, plate, chopping board,bowl 44 .Chicken thigh 45-46. Ingredients   Soy sauce   Lemon juice   Fresh ginger   Chicken thigh   Cooking oil   onion 47-48 In a large bowl, whisk together all marinade ingredients. Cut chicken in an inch size and place into marinade , marinate for 20 mins Heat a large non-stick pan over medium high heat, add oil and remove chicken from marinade and add it on a hot pan. Pour the reserve marinade into the pan, add oil and place back over medium/high heat. Serve with fresh green onion.  49.garnishes/ decorate the frame/mix shapes, colors and textures 50. Freezing/Refirgeration/Store at room temperature NAME OF RECIPE:GRILLED CHICKEN 43 . knife, ladle, plate, frying pan, plate, chopping board 44 .Chicken breast 45-46. Ingredients   soy sauce   garlic   onion   pepper   chicken leg 47-48 Instructions 1. marinate the chicken leg at least 5 hours in a container. 2. Prepare the grilled pan, and put the marinated chicken. 3. Put some garnishes. 49.garnishes/ decorate the frame/mix shapes, colors and textures 50. Freezing/Refirgeration/Store at room temperature
We Need Your Support
Thank you for visiting our website and your interest in our free products and services. We are nonprofit website to share and download documents. To the running of this website, we need your help to support us.

Thanks to everyone for your continued support.

No, Thanks
SAVE OUR EARTH

We need your sign to support Project to invent "SMART AND CONTROLLABLE REFLECTIVE BALLOONS" to cover the Sun and Save Our Earth.

More details...

Sign Now!

We are very appreciated for your Prompt Action!

x