What is your fave chicken , or pork recipe?

any type, casserole, oriental, anything , just tired of the same ole stuff, happy holidays to allWhat is your fave chicken , or pork recipe?
One of my favs





Moo Goo Gai Pan








Serves: 4





Ingredients:





3/4 pound chicken breasts


1 cup fresh button mushrooms


1/2 cup canned bamboo shoots, sliced


1/2 cup canned water chestnuts, sliced


1 slice ginger, finely chopped


1 garlic clove, minced





Sauce:


1 cup chicken stock*


1 -2 tablespoons oyster sauce


1/2 teaspoon sugar


1 tablespoon cornstarch (corn flour)


Seasonings:


2 tablespoons soy sauce


1 tablespoon rice wine or dry sherry


a few drops sesame oil


1 tablespoon cornstarch (corn flour)


Oil for stir-frying





Directions:





Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes.


While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop ginger, and peel and mince garlic clove.





Prepare sauce ingredients and set aside.


Heat wok and add oil. Add the chicken and stir-fry until it changes color. Remove and set aside.





Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce.





Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot.





You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes. Another variation is to boil the mushrooms in the chicken broth before stir-frying.What is your fave chicken , or pork recipe?
Stuffed Chicken breast or Porkchops....
Roasted Chicken, Jana style





Get small whole chickens, 2 1/2 - 3 1/2 lbs, no larger!


Wash chickens and pat very dry incside and out with paper towels. Rub outside and inside of chicken with salt %26amp; pepper mix, about 1/2 ts / lb. Rub inside of chicken with 1/2 ts Boyajin lemon oil


Wrap tightly in ziplock bag and put in fridge for 2 days (yep, 2 days)


Preheat oven with cast iron skillet inside to 475 degrees (yes, 475 degrees)


Remove chicken from plastic bag, set breast up in skillet, it should start sizzling immediately.


Roast for 25-30 minutes, carefully turn over and roast for 10-15 minutes, turn back over and roast for 10 min more to recrisp breast.





If the fat is really smoking lower the temp by 25 degrees til it stops. Cooking time will vary with chicken size.





This is basically the Zuni Cafe recipe, shortened and slightly modified. If you want the full version, get thier book, it's awsome. This roasting process makes a real mess in your oven, so be prepared to clean your oven. I was cleaning my oven at least once a week, finally, because of this recipe, had to get a self cleaning oven.
kfc
using boneless skinless breast, cut them into strips about1'; wide.on one side of the strips brush very lightly with olive oil,then sprinkle with minced garlic. add a sprig of fresh rosemary and a fresh sage leaf layed flat on the strip. then roll the strip and impale with a skewer. tastes fantastic bbq. can also roast or deep fry.
Grilled chicken with a thin layer of tomato based pasta sauce and your favourite steamed vegetables.
mu goo gai pan





It's a Chinese entree with shaved chicken, fresh broccoli, carrot ribbons, mini corn cobs, pea pods, and water chestnuts in a clearish/ whitish sauce that's just a touch salty. (yeah it sounds like THAT, but it tastes MUCH better, believe me)
Chicken Adobo





1 (2 to 3 pound) whole chicken, cut into pieces


1/4 cup apple cider vinegar


1/4 cup soy sauce


ground black pepper to taste


2 tablespoons olive oil


1 clove garlic, crushed


2 bay leaves








=Place chicken pieces in a large bowl. Pour vinegar and soy


sauce over chicken, and season with ground black pepper to


taste. Toss to coat.


=Heat oil in a large skillet over medium heat, and brown garlic.


Be careful not to burn garlic, as this will make the dish taste


bitter. After browning garlic, remove it from the oil.


=Place marinated chicken pieces in hot oil. Pour remaining


marinade over all, and add bay leaves. Reduce heat to low,


and cook chicken pieces for about 10 minutes on each side,


or until no longer pink and juices run clear. The marinade will


reduce, and make a nice gravy. Remove bay leaves, and


serve immediately.
home made sweet n sour chicken/pork/shrimp. i dunno how my mom got the recipe, but it tastes so much better than going to a restaurant!
CHICKEN WITH CUCUMBERS


2 tbsp. olive oil


1 tbsp butter


3 chicken breasts


1 large cucumber


1/2 an onion, sliced thin


1/2 tsp. ground cumin


1/2 tsp. ground mustard


2 cloves garlic, minced


1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)


3 tbsp. sour cream





Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.
I like to make chicken parmasean, instead of breading and frying the chicken I coat it in grated parmasean(just the regular stuff at the grocery store) and some garlic powder and parsley flakes, then I bake them in the oven until they are cooked through 30-45 minutes, then I put some spaghetti sauce on them and mozzarella cheese and put it back in the oven for about 10 minutes. This is a fairly easy dish and it tastes awesome, you can also have it with a side of pasta because you will most likely have left over sauce