CHICKEN
Lemon-Fried Chicken
(Serves 4)
1 frying chicken, cut in quarters
1/4 teaspoon powdered thyme
1/4 cup lemon juice
1/8 teaspoon pepper
1/4 cup oil
1/2 cup flour
1/2 teaspoon salt
1/4 cup oil for frying
Combine lemon juice, oil and seasoning to make a marinade. Pour over chicken. Be sure all chicken parts are in contact with marinade.
Marinate for 1 hour in refrigerator. Drain chicken, dust with flour. Heat oil in heavy skillet. Place chicken in hot oil and fry until golden brown on all sides. Place in moderate oven, 350 degree F., for about 30 minutes or until tender.
Braised Chicken — Chinese Style
(Serves 4)
1 frying chicken, cut into serving size pieces
3 tablespoons vegetable oil
2 tablespoons sherry
1/2 lb. mushroom caps
2 tablespoons soy sauce
1 clove garlic, mashed
1 teaspoon monosodium glutamate
Brown chicken and garlic lightly in oil. Add mushrooms, cover and cook for five minutes. Add sherry, cook until almost entirety
absorbed. Add soy sauce and monosodium glutamate. Cover and cook gently until chicken is tender (about 20-30 minutes).
Milanese Chicken
(Serves 2)
1 whole chicken breast
3 tablespoons fine bread crumbs
1 egg white or 1/2 egg
1 tablespoon grated Parmesan cheese
salt, pepper or ginger
1 tablespoon flour
oil for sautéing
Bone and take the skin off chicken breast. Pound or flatten slightly. Dust with flour. Mix egg white with salt and pepper. Dip meat into egg white. Coat with crumbs mixed with cheese. Let stand 5 to 10 minutes. Sauté in oil until nicely browned, about 5 minutes on each side. Serve with creamed spinach and sauté mushrooms (see White Sauce recipe).
Chicken Paprika
(Serves 4)
1 frying chicken, disjointed
1 tablespoon flour
4 tablespoons oil
1/4 cup chicken broth or water
2 medium size onions, sliced
1 teaspoon lemon juice or 1 tablespoon white wine
2-3 teaspoons paprika
salt and pepper
Preheat oven to 300° F. Sauté onions in oil until golden; add paprika and mix. Add chicken pieces, tossing them around until well coated
with the onions. Sprinkle with salt and pepper. Cover and bake at 300° F. for about 45 to 60 minutes. Remove chicken pieces. Keep warm. Mix flour with water and add to pan juices. Boil for a few minutes. Pour over chicken. Serve with rice or noodles.
Barbecued Chicken — Japanese Style
(Serves 4)
1 medium-size fryer, cut in quarters
Marinade:
1/2 teaspoon rosemary or poultry seasoning
1/3 cup soy sauce
1/4 cup tomato catsup
2 tablespoons white wine or lemon juice
2 tablespoons oil
Combine marinade ingredients and marinate fryer in sauce 1 to 2 hours. Barbecue over charcoal or broil in oven. Left-over marinade may be stored in refrigerator and re-used within short time.