Orientalchickennwildricesoup Recipes

Steps:

• Cook the rice according to package directions; set aside to cool.
• Put the chicken carcass and bones in a large pot (they can be in pieces). Cover with the broth and 4 cups water. Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Skim any foam or fat from the top of the broth with a ladle as necessary.
• Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still offer a little resistance when poked with a knife), about 10 minutes.
• Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces. Roughly chop the cilantro and scallions together.
• Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute. Season with 1/2 teaspoon salt or more to taste. Serve hot with lime wedges.

Steps:

• Start the chicken:
• In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
• Make the orange sauce:
• Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange-each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
• Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
• In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice-cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
• Fry the chicken:
• Line a large rimmed baking sheet with paper towels.
• In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
• Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
• To serve:
• Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

Steps:

• Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
• Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Steps:

• Heat olive oil over medium heat.
• Saute the parsley, onion, tomatoes, garlic, carrot, and spices until onion is tender.
• Add the chicken broth, rice and chicken peices. Bring to a simmer, reduce heat and cover. Simmer about 45 minutes. (Add more water if soup becomes thicker than you like).
• Remove chicken. Cool slightly and remove meat from bones. Add cut up chicken back into soup.
• Add the peas and white wine.
• Let simmer additional 15 minutes.

Steps:

• Heat oil in a dutch oven and cook red pepper.
• Add mushrooms and garlic and saute until done 3 to 4 minutes;you might need to increase the heat up a little higher.
• Stir in bouillion concentrate and water and bring to a boil.
• Add chicken and simmer 5 minutes or until done.
• Stir in soya sauce,onions,chili powder and sesame seeds.
• Serve immediately.

Steps:

• Preheat the oven to 375 degrees F.
• In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
• In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
• Mix the butter crackers and olive oil in a bowl. Set aside.
• In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
• Garnish with chopped parsley and serve with ketchup on the side!

Steps:

• Place chicken in medium bowl; season with salt and pepper. Add 1/2 cup cornstarch and toss until chicken is well coated. Transfer chicken to colander and toss to remove excess cornstarch.
• Place chicken broth in small bowl. Add remaining 1 1/2 teaspoons cornstarch and stir until dissolved. Add vinegar, oyster sauce, soy sauce and sugar and mix thoroughly.
• Heat oil in heavy large skillet over high heat until oil is very hot, about 5 minutes. Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes. Using slotted spoon, transfer chicken to plate. Pour off all but 1 tablespoon oil from skillet. Add green onions, ginger and garlic, then bell pepper to skillet and stir-fry over high heat until bell pepper is crisp-tender, about 2 minutes. Return chicken to skillet; add broth mixture and stir until sauce thickens, about 1 minute.