FRIED CLUCKIN' SUNDAY
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- For the brine: Mix the buttermilk, salt and spices together in a medium bowl. Add the chicken, then turn to coat, cover, and refrigerate for at least 4 hours or up to overnight.
- For the breading: Mix the flour, salt, baking powder and spices together in a shallow dish or pie plate.
- Remove the chicken from the buttermilk brine and transfer to the seasoned flour. Coat the chicken in the seasoned flour, then shake off the excess and return it to the brine. Coat the chicken again in the seasoned flour mixture and transfer to a plate.
- Heat the oil in a pan to 375 degrees F.
- Fry the chicken, flipping halfway through, until golden brown and the internal temperature reaches 160 degrees F , 6 to 8 minutes. Transfer to a wire rack to drain.
- For the honey mustard sauce: Whisk the mustard, honey and mayonnaise together in a small bowl.
- For the sandwiches: Apply mayo to the tops of the buns and honey mustard to the bottoms. Place the fried chicken on the bottom buns, then spoon a little honey mustard on top. Lay a slice of Cheddar on each piece of chicken, then the iceberg and sweet onion. Place the top buns on the sandwiches, cut in half, and serve.
CLASSIC LO MEIN (NOODLES)
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
- Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
- Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
- Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
- Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.
CHINESE CHICKEN LO MEIN
The first dish DH ever made for me! I absolutely LOVE this stuff!! Easy to make and WAY less expensive than carry-out!! We finally made it and measured everything! Hope you try it, it's really good!
Provided by Wildflour
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large, deep frying pan with lid, place chicken breasts seasoned with salt and pepper, into 1 Tbl. olive oil and 1 teaspoon sesame oil.
- Cook over medium heat, covered, for 20 minutes, turning ocaisionally, til chicken is done.
- Remove chicken from pan to cool slightly. Cut into bite-sized pieces, toss with 1 teaspoon sesame oil, cover and set aside. Do not drain frying pan. Add 1 1/2 Tbl. sesame oil to pan.
- In pot, boil 3 pkgs. Ramen noodles for 3 minutes.
- Drain and RINSE WELL.
- Drain again and add to frying pan with 2 Tbl. soy sauce, cole slaw mix, reserved chicken and 2 of the seasoning packets from noodles.
- Stir fry, stirring, over med-low heat for 3-5 minutes or til cabbage mix is tender and all is well mixed.
- Top each individual serving with sliced or chopped egg if desired.
- Also serve with additional soy sauce if desired.
- Makes 4-6 servings.
- *Do not substitute another oil for the sesame oil! That's what really makes this dish.
- Nice additions: mushrooms, pea pods, water chestnuts, cooked broccoli and baby corn.
Nutrition Facts : Calories 659.3, Fat 30.1, SaturatedFat 9, Cholesterol 295, Sodium 2107.3, Carbohydrate 44.3, Fiber 2.5, Sugar 2.5, Protein 50.7
VEGETABLE AND CHICKEN LO MEIN
This lo mein is great hot or cold, packed for lunches. Easy to make vegetarian by substituting firm tofu for the chicken. From Sunset Magazine.
Provided by CaliforniaJan
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.
- Pour 1 tablespoons canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion, and stir often just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.
- Wipe frying pan clean. Pour remaining 1 tablespoons oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.
- Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.
- *To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.
Nutrition Facts : Calories 486.4, Fat 12.7, SaturatedFat 1.8, Cholesterol 72.3, Sodium 823, Carbohydrate 78.9, Fiber 5.8, Sugar 10.6, Protein 15.3
CLUCKIN' LO MEIN
I made this up when trying out about 12 other lo mein recipes. This is my variation and very good. I like more sauce as opposed to less, adjust the amount you want when you're putting yours together, you dont need to use it all.
Provided by CookbookCarrie
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a glass bowl, combine the chicken, 2 tsp Sugar, 1 tablespoons Vinegar, and 1/4°C Soy Sauce.
- Mix together well, cover and marinate in the fridge for 1 hours.
- In a quart glass jar combine Chicken Broth, Water, Sesame Oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce.
- Shake well.
- Pour a 1/2°C into a small bowl and dissolve the cornstarch in it well-- then pour it all together in the jar.
- Shake well.
- Heat 1 tbsp of canola oil in your wok, when it's smoking, add the chicken which you have drained well.
- Stir fry until the liquid evaporates and the chicken starts to brown.
- Put this on a plate and remove to a warm place.
- Heat 1 tablespoons of Canola oil in the Wok again, add garlic and ginger, stirring briefly until you can smell it start cooking.
- Add in the rest of your vegetables.
- Stir it up well and let cook until the vegetables start to wilt some.
- Scoot the veggies to the side and make a well in the middle.
- Pour in about half of the sauce from the jar.
- When it starts to warm up, mix in the veggies and add back the chicken.
- If you want more sauce, add more and stir until it heats up enough to start thickening.
- Once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine.
- Serve with steamed rice.
- Enjoy!
Nutrition Facts : Calories 269.5, Fat 7, SaturatedFat 0.9, Cholesterol 32.9, Sodium 1175.6, Carbohydrate 30.6, Fiber 2.4, Sugar 5.1, Protein 21
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