Best White And Red Cooked Chicken Recipes

WHITE- AND RED-COOKED STUFFED CHICKEN WINGS

Steps:

• 1. Chop off bony wing tips with a cleaver then chop chicken wings in two. Place in a pan with cold water. Bring to a boil then simmer, covered, 30 minutes. Drain, reserving liquid for stock. 2. Let wings cool then carefully slip out bones without breaking skin. Sliver smoked ham and stuff into wing-bone cavities. 3. Mince ginger root and add to saucepan along with reserved stock, soy sauce and salt. Simmer 2 minutes. Meanwhile blend cornstarch and remaining cold water to a paste. Then stir in to thicken. 4. Stir in sherry. Return stuffed chicken wings and cook only to heat through. VARIATION: * In step 2, stuff wing cavities with a half-and-half mixture of slivered ham and bamboo shoots.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

RED, WHITE AND BREW SLOW-COOKED CHICKEN

Steps:

• Place the first eight ingredients in a food processor; cover and process until pureed. Stir in beer; set aside., Rub chicken pieces with chili seasoning. Place in a 5-qt. slow cooker. Pour tomato mixture over chicken. Cover and cook on low for 6-7 hours or until chicken is tender. , Thicken cooking liquid if desired. Serve chicken with pasta.

WHITE- AND RED-COOKED CHICKEN

Steps:

• 1. Wipe chicken with a damp cloth and place in a heavy pan with cold water. Bring to a boil over medium heat then simmer, covered, 30 minutes. Pour off liquid, reserving it for stock. 2. Stem fresh mushrooms. Add to chicken, along with soy sauce, sherry and salt. 3. Simmer, covered, 1 hour, turning bird once or twice for even coloring. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.