6 tablespoons vegetable oil
3 scallion, trimmed, quartered lengthwise, and cut into 1-inch-long pieces
6 boneless skinless chicken thighs
1 pound fresh silver pin noodles
1 1/2 cups mung bean sprouts
6 tablespoons thin soy sauce
Fresh ground black pepper

Heat 2 tablespoons of oil in a wok over high heat, and stir-fry a third of the scallions until wilted, about 1 minute. Add a third of the chicken and continue to stir-fry until cooked through, about 2 minutes. Add a third of the noodles and continue to stir-fry until the noodles are heated through and softened, about 5 minutes. Add 1/2 cup of the mung bean sprouts, 2 tablespoons of the soy sauce, and season with pepper to taste. Toss, cook for 1 minute, divide into 2 servings, and serve hot. Repeat twice more, splitting each batch into 2 servings.

source form: vietworldkitchen

Makes 1 1/3 cups, enough for 16 medium or 32 small buns

2 tablespoon canola or peanut oil
1/3 cup chopped shallot or red onion
2 large dried shiitake mushrooms, stemmed, reconstituted, and cut into small dice (1/4 cup)
1/4 cup chopped garlic chives or scallion , green part only
1/2 teaspoon plus 1 or 2 pinches of salt
1/4 teaspoon black or white pepper
1/2 teaspoon sugar
1 teaspoon fish sauce or light (regular) soy sauce
1 1/2 teaspoons oyster sauce
1 1/2 teaspoons sesame oil
2 teaspoons cornstarch
2 tablespoons egg white, lightly beaten
6 ounces coarsely ground or hand-chopped boneless, skinless chicken thigh
2 tablespoons cup coarsely chopped cilantro, leafy tops only
1 1/2 teaspoons minced fresh ginger

1. Heat the oil in a skillet over medium heat. Add the shallot, and cook for 6 to 8 minutes, stirring frequently, until they start to caramelize. Add the mushroom, sprinkle in 1 or 2 pinches of salt, and cook for 1 to 2 minutes, until fragrant. Remove from the heat, stir in the garlic chives. Set aside to cool completely.

2. In a larger bowl, combine together the cooled vegetables, chicken, cilantro, and ginger.  Stir together, making sure the ingredients have commingled well.

3. In a small bowl, combine the 1/2 teaspoon salt, pepper, sugar, fish sauce, oyster sauce, sesame oil, cornstarch and egg white. Beat with a fork to blend well. Pour over the chicken and vegetable mixture, and stir, fold, and mash everything together into a cohesive mixture.

4. Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the bao.

source form: asiandumplingtips

2 1/2 lbs chicken parts

BBQ Sauce:

1/4 cup vegetable oil

1/4 cup frozen orange juice concentrate

1/2 cup white wine vinegar

1/4 cup tomato paste

1 orange zest, removed with grater, orange

slices reserved for salad

Salad:

1 large, ripe tomato

1 orange, sectioned (without rind, see above)

2 scallions, chopped

1 Tablespoon vegetable oil

1 Tablespoon white wine vinegar

1/8 Teaspoon salt

1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue

ingredients until smooth. Place chicken on grill away from center heat,

skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional

minutes. Brush chicken pieces with sauce and turn occasionally; cooking

for additional 10 minutes. Cut tomato into wedges and place in medium

bowl. Use sharp paring knife to cut out white pith off orange. Remove

orange sections and add them to tomato. Sprinkle with oil, vinegar and

scallions; toss. Season with salt and pepper and toss again. Serve

chicken with salad on the side.

source from: freecookingrecipes

Methods / Instructions
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready in: 1 Hour 20 Minutes

1) Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2) Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

3) In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4) Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

5) Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Methods / Instructions
1. Select a saucepan into which the chicken will fit. Cut the lemon in half and stuff into the chicken cavity. Place the chicken into the saucepan and add the bouquet garni, vegetables and season with the salt and pepper.
2. Fill the saucepan with water until it covers 2/3 of the chicken and then bring to the boil. Cover and cook the chicken for 1 1/2 hours, until the chicken’s juices run clear. 3. Once the chicken is cooked, transfer to a large bowl and cover with the liquid from the saucepan. Once the chicken has cooled, skin and bone the chicken. Then cut into small pieces.
4. The sauce is made by quartering the onion and frying in some butter until it’s softened. Then add the tomato puree, wine., bayleaf, curry paste and lemon juice and cook for 10 minutes. Add the jam and sieve the sauce. Allow to cool.
5. Beat the mayonnaise into the sauce and fold in the cream. Squeeze the lemon juice from the remaining lemon half and stir in the chicken.
6. Garnish with a sprig of watercress.
Serves 8. Cooking time 2 hours.

Stephen ceideburg
2 lg Cloves garlic
1/2 ts Salt
2 c Plain, whole-milk yogurt
Juice and pulp of 1 large
-lemon, 3 to 4 tablespoons
1/2 ts Cracked black pepper
2 lg Whole chicken breasts, about
-2 pounds

Methods / Instructions
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.
Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.

Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated.

Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.

To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.