WHITE CUT CHICKEN WITH GINGER SCALLION SAUCE (白切鸡姜葱酱 ...
Learn how to make this classic Cantonese chicken dish, a must-have for Chinese holidays and celebrations!
Provided by Made With Lau
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
- Wait for the water to come to a boil.
- While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger.
- We'll heat up our wok on high heat and add corn oil.
- We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
- Grab a big bowl and dump a few handfuls of ice into it. Fill it roughly halfway with cold water.
- Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
- Carefully take two chopsticks under the chicken wings, and lift it over the pot.
- This could honestly be its own blog post, but for now it will live in a very detailed step in this recipe.
SLOW COOKED CHICKEN STEW RECIPE | ALLRECIPES
Slow cookers are so great for those times when you want a fuss-free dinner. You can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at dinner time. We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that, you can turn the heat up to medium and it should be ready in about 4 hours.
Provided by MyNutriCounter
Categories Chicken Stew
Total Time 7 hours 25 minutes
Prep Time 20 minutes
Cook Time 7 hours 5 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
- Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
- Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.
Nutrition Facts : Calories 210.4 calories, CarbohydrateContent 27.8 g, CholesterolContent 29.3 mg, FatContent 3.5 g, FiberContent 4.4 g, ProteinContent 16.3 g, SaturatedFatContent 0.6 g, SodiumContent 355.8 mg, SugarContent 5.1 g
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