Parboiled Noodles With Simmered Chicken Breast Recipes

Steps:

• Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
• Heat the oil in a large dutch oven or soup pan.
• Brown the chicken on all sides.
• Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
• Pour mixture over chicken.
• Cover and simmer 45 minutes.
• Remove the chicken to a serving platter.
• Dissolve the 2 T of cornstarch in 1 T of water.
• Add to the sauce in the pan, over low heat, to thicken.
• Pour sauce over chicken.
• We serve this with rice and pour the sauce over the rice as well.

Steps:

• Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
• Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
• Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
• Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.

Steps:

• 1. Soak dried mushrooms. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 3. Bone and skin chicken breast. Slice chicken thin also bamboo shoots and soaked mushrooms. 4. Place chicken and vegetables in a pan add stock and bring to a boil. Then simmer, covered, 3 minutes. Meanwhile cut scallions in 1-inch sections transfer noodles to a serving dish. 5. Season chicken mixture with salt and pepper then pour over noodles. Sprinkle with sesame oil, garnish with scallions, and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.