Ingredients of Chicken cheese:

Chicken breast: 1
Oil: 2tbsp
Corn flour: 2tsp
Peas: 1/2kg
Sugar: 1tsp
Soya sauce: 2tsp
Salt: 1/2tsp
Black pepper: as required
Stock: 2tbsp

Cooking Method of Chicken Cheese:

Cut chicken into 1 inch cube.
Sprinkle corn flour, salt and black pepper.
Melt butter into pan and fry chicken for 3 minutes.
Boil stock and cheese for 2 minutes and add chicken piece into it.

Serving:

4 to 5.

Ingredients of Juicy Chicken:

Chicken: 1kg
Carrot: 50 gm
Tomato sauce: ½ cup
Oil: as required
Ajenomoto: 1pinch
Black pepper: 1/4tsp
Corn flour: 2tbsp
Pineapple juice: 3cup
Green onion: 50gm
Sugar: 2tbsp

Cooking Method of Juicy Chicken:

Cut the chicken and green onion into small pieces. Mash the carrot.
Heat up oil into a pan and add ajenomoto and chicken bites, fry, and put into a plate.
Take a separate pan and 1tbsp oil to heat up.
Now add mixed corn flour, sugar, tomato sauce, black pepper and ajenomoto.
After 3 minutes adds chicken bites and pineapple juice into it.
And cook for 10 minutes.

Serving:

7 to 8 people.

Ingredients of Chicken with Fewing white Sauce:

Eggs: 12

Flour: 4tbsp

Butter: 3tbsp

Stock: 2tbsp

Cream: 3tbsp

Milk: 1/2cup

Chicken Mince: 4tbsp

Black pepper: as required

Salt: 1/2tbsp

Cooking Method of Chicken Fewing White sauce:

Melt the butter and prepare batter of flour and place on stove. Now add stock and milk into it.
Now add chicken, eggs, salt and black pepper.
And mix all the ingredients well.
In the end add cream and turn off the stove.

Serving:

As you like.

Ingredients of Deep Fried Drum Stick:

Chicken leg pieces: 1/2 kg
Oil: 3cup
Sugar: 1/2tsp
Salt: ½ tsp
Ginger: 1tsp
Chili: as required
Corn flour: 1tsp
Plain flour: 1tsp
Water: 2tbsp
Oil: 2tbsp
Corn flour: 2tbsp

Cooking Method of Deep Fried Drum Stick:

Marinade drums stick with sugar, ginger, chili and corn flour for 10 minutes.
Mix up plain flour, water, oil and corn flour together.
Heat up 3 cups of oil, coat with above batter and fry well.
Serve with tomato sauce.

Serving:

5 to 6.

 

Ingredients of Chicken Jelly:

Chicken: 3 pounds

Stock: 1point

Gelatin: 1 ½ tbsp

Cucumber slices: a few slices

Sweet Pepper: as required

Cooking Method of Chicken Jelly:

Boil chicken for 35 minutes and leave for cool down.
Cut chicken into small pieces and boil stock with salt, cucumber and pepper.
After a few minutes drain out the cucumber and pepper from the stock.
Now mix gelatin into little stock and mix rest of the stock and run the spoon.
Now place chicken pieces into mold and add stock in it and leave for 4 hours into fridge.

Serving:

7 to 8.

Thai chicken with Peanut Sauce really yummy and delicious food. Prepared peanut sauce and serve hot with steamed rice.

Ingredients of Thai chicken with Peanut Sauce:

Cauliflower chopped: 1
Lemon : 2
Spring onion: chopped 2
Capsicum cubed: 3
Chicken: 500 gm
Fresh red chili: 8
Brown sugar: 1 tsp
Ginger garlic paste: 1 tbsp
Coconut milk: 2 tbsp
Soya sauce: 2 tbsp
Peanut butter : 2 – 3 tbsp
Salt to taste

Cooking Method of Thai chicken with Peanut Sauce:

Start to heat oil in a wok, add chicken fillets and stir fry till chicken changes color.
Remove the chicken and add ginger garlic paste, diced capsicums and chopped cauliflower.
Stir fry all the vegetables.
Take a small bowl and add in salt, lemon juice, peanut butter, coconut milk, soya sauce and brown sugar.
Mix all the ingredients together until a thick sauce is formed.
Add the chicken and spring onions to the stir fried vegetables and pour the sauce over.
Sprinkle freshly crushed red whole chilies, cover and cook for 2 -3 minutes.
Thai chicken with peanut sauce is ready and serve.

Serving:

2-3 People.

Ingredients of Rich Chicken:

Chicken breasts: 2 cooked
Boiled eggs: 3 hard
Peppers to natural: 2
Mayonnaise and Green olives

Preparation of Rich Chicken:

Chop the chicken, eggs, peppers and finally the pineapple, place a touch of salt, chopped olives and mayonnaise together to mix well.

Place in a bowl covered with julienne lettuce chopped fine, put into refrigerator until ready to serve

Serving:

2-3 People.

Ingredients of Peruvian Red Noodles:

Noodles: 1 kg
Skinless chicken: 06 pieces
Carrot median: 01
Tomato paste: 02 tablespoons
Medium Ketchup: 01
Onions: 02
Vegetable oil, Parmesan, Bay Leaves,
Oregano, Garlic, Salt and Pepper
Monosodium glutamate and Dried mushrooms .

Preparation of Peruvian Red Noodles:

In other countries there are noodles with the very name of noodles, spaghetti fit well then they are very similar and that other countries are confused noodles and spaghetti are told, in order to any of them succeeds.
Put in saucepan two gallons water to 1 kg. Noodles. Boil the water along with the bay leaf (02 leaves), a little salt. It is important the time of firing; the noodles must be something hard without being crude.
Once cooked, drain into a colander to drain and dropped it cold water to wash a bit, this is to prevent sticking and have been hot before. While doing the dressing is put in a pot, oil, onion, garlic, pepper and cumin.
Once browned on low heat all take 6 pieces of skinless chicken and throw it previously soaked dried mushrooms.
Once almost cooked, take a medium carrot, peeled and pureed with water needed to grow a little thick (if you put more carrots will not give the characteristic red color because it removes the carrot) and is expected to cook.
After this check tomato paste (two tablespoons), boil for a few seconds and then check over medium Ketchup, some semi sweet red wine.
We prove the salt, add oregano previously toasted (put a spoon in hand after roasting and then rub their hands and crumbled oregano will fall), the dressing should not go limp.

Serving:

3-5 People.