Fried Ginger Chicken For Passover Recipes

Steps:

• In a large skillet or a wok heat the oil.
• Add the red pepper, scallions, celery, carrots, cayenne pepper and garlic.
• Saute until tender.
• Add the ginger, salt and mushrooms.
• Cook for an additional 5 minutes.
• Lower the heat and add the chicken.
• Make sure you heat the chicken thoroughly.
• Serve over Passover noodles or rice (Sephardim can have rice on Passover).

Steps:

• For the chicken:.
• In a shallow bowl, beat the egg with the water.
• In a shallow dish, combine the matzo meal, salt, pepper and ginger.
• Dip the chicken pieces into the egg mixture and then roll in the matzo mixture to coat. Set aside for 10-15 minutes to allow the coating to set.
• In a large skillet, fry the chicken in the peanut oil until golden. Simmer covered, for 40-45 minutes, until tender.
• Remove the chicken to a hot serving platter.
• For the Sauce:.
• Remove the excess oil from the skillet in which the chicken was fried.
• Combine the water and potato starch in the skillet. Stir and cook until thickened.
• Add the wine, lemon rind, salt, ginger, almonds and dates. Simmer 5 minutes more to blend the flavors.
• Serve hot over the chicken.

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, saute' celery, onions and nuts in fat (oil) until onions are tender but not brown.
• Add matzoh pieces and brown slightly.
• In a small bowl, combine beaten egg with seasoning and consomme, and add to the matzoh mixture. Cook, stirring slightly for 2-3 minutes.
• Spread the stuffing in the bottom of a large greased baking dish.
• Place the chicken on top of the stuffing and brush with melted fat (oil).
• Sprinkle with salt and pepper.
• Place in oven and bake for 1 to 1 1/2 hours or until chicken is nicely browned and tender.
• Suggestion: You can stuff the chickens if you wish and adjust the roasting time accordingly. If you do that, you can make extra stuffing and bake it following the original instructions.

Steps:

• Pour approximately 3 Tablespoons of olive oil in the bottom of a 9 x12 glass casserole dish and set aside,.
• Mix wine and apricot preserves together and set aside.
• Set out three bowls. Beat eggs and set in one; place matzo cake meal in second and matzo meal mixed with pepper and garlic powder in 3rd.
• Pound chicken breasts ( not too thin). Cut in two.
• Dip breast half in egg, then cake meal and then matzo meal.
• Place in olive oil greased casserole dish. Bake at 375 for 15 to 20 miuntes, turn and add a little more olive oil if needed. Bake another 15 minutes until light brown and then pour Apricot mixture over chicken. Bake another 15 to 20 minutes.