Chicken breast is considered dry but with this preparation it will be soft and very succulent.
Ingredients:
- 6 flat pieces of chicken breast
- 1 teaspoon baking soda
- 1 stalk celery(chopped)
- 2 head scallion(chopped)
- 1/2 head garlic(chopped)
- 6 sprigs fresh thyme
- 2 chicken bullion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation:
- mix breast with baking soda thoroughly
- place breast in fridge for 2 hours
- place all other ingredients into a blender and process
- After 2 hours remove breast from fridge
- Wash 3-4 times to remove soda taste
- In a flat pan place breast and pour process ingredients on top
- mix into breast set in fridge for 2 hour to 1 day
- When ready prepare grill
- place breast on grill 2 minutes , flip , 2 minutes on other side, flip 1 minute on the first side, flip if necessary because breast should be cooked, it all depends upon the intensity of the heat
SERVE WITH A SALAD, AS A SANDWICH , WITH POTATO SALAD +++++
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How to Grilled Chicken Breast
Meat loaf done on the smoker or charcoal grill is very wonderful. The taste is very unique, and you will want to do forever.
Ingredients:
- 2 lbs ground beef
- 2 medium potatoes
- 1/2 cup bread crumbs
- 1 large egg
- 1/2 teaspoon cumin
- 1 medium onion(chopped)
- 4 cloves garlic(chopped)
- 4 fresh basil leaves (chopped)
- 3 heads scallion(chopped)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pk. beef bullion powder
Preparation:
- Peel , cut potatoes into quarters and boil until tender
- drain water and crush potatoes into a smooth texture
- In a large bowl add all ingredients and mix thoroughly
- set mixture in fridge for 2 hours
- Set mixture on a large piece of foil on a table top
- Form mixture into a loaf, you may need to wet your hands from time to time, to avoid meat sticking on hands
- wrap loaf with foil
- Prepare grill or smoker
- when grill /smoker is ready place place loaf with foil on grill
- grill/smoke for 1/2 hour if you are grilling then turn loaf after 15 minutes
- remove loaf and discard foil
- return loaf to grill/smoker allow to grill for 1/2 hour turning regularly until temperature is 165.
- If using a smoker smoke covered for 1 hour then test loaf temperature at 165 remove
- let loaf sit until cool slice and enjoy
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How to Smoke a meat Loaf
Breast is usually considered dry but a different preparation technique will make it very succulent and soft.
Ingredients:
- 1 large chicken breast with bone and skin
- 2 teaspoons of baking soda
- 1 tablespoon of curry powder
- 1 tablespoon of ground cumin
- 1/2 tablespoon of ground coriander
- 1 head of garlic BLEND
- 1 large onion BLEND
- 1 medium hot pepper BLEND
- Salt to taste
Preparation:
Gently remove breast skin towards the shoulder of breast .
DO NOT RIP OR TEAR SKIN AFTER PREPARATION YOU WILL NEED TO COVER BREAST ONCE AGAIN
Slice the breast across, making thin slices on both sides of the breast. Apply baking soda evenly and between slices as best as this can be done. Set this aside for 2-3 hrs.
Remove skin again but be careful not to tear it. Wash breast 3-4 times thoroughly, to remove soda taste
Mix all other ingredients together. Apply mixture to breast and between each slice cover breast with skin and allow to sit for 1 hour
Prepare the grill. Cook with skin’s side up and until the temperature is about 165 degrees. Remove and let cool
DEVOUR GREEDILY
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How to BBQ Curry Chicken Breast
Most people find the breast of a bird very dry, especially turkey. But there is a way to make it tender, juicy and superb.
Ingredients:
- 6-8 lbs of turkey breast with bone if possible.
- 2 tablespoons of baking soda
- 1 head of garlic
- 6 bulbs of scallion
- 1 medium hot pepper
- 1 tablespoon of dry time or 10 fresh sprigs
- 4 stalks of celery
- 1 tablespoon of salt
- 1 pack of powder chicken bullion
- 2 tablespoons of soy sauce
Preparation:
Allow the breast to thaw completely. Pull the skin backwards, but be careful not to tear skin.
Slice the breast across making thin slices on both sides. Sprinkle all the baking soda on the breast and rub it into the slices thoroughly.
Cover this with the skin, put it in a container and place this into the fridge for 36-48 hours.
Remove the breast and pull the skin backwards. Wash thoroughly 3 times to remove soda taste. Blend all other ingredients and pour on to breast.
Work the blended ingredients into each slice. Cover the breast and place in the fridge for 2-4 days.
Prepare smoker as directed by the maker. Smoke on 230-240 degrees for 6-7 hrs.
THIS SEEMS LIKE A LOT OF WORK BUT IT’S WORTH MORE THAN EVERY HOUR OF WORK
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How to Make Smoke Breast
The word Dumpling is popular but Duff is not. What I’m about to make is called Dumplings by some but it’s really Duff.
Dumplings normally go into soup but duff does not. Duff is more mellow and fluffy like a bread.
When fried or boiled in coconut milk, it can be eaten alone.
Ingredients:
- 1 lb flour
- 1 tbs. baking powder
- 1 tps. salt
- 1/2 tin coconut milk
- 1 tps sugar
- 1 pt. oil
- extra flour for dusting
Preparation:
In a medium bowl add all ingredients except oil. Mix, add water a little at a time while kneading flour until the dough is not too sticky.
Make balls a little bigger than a ping pong ball. Roll balls into a sausage for about 3 inches and set aside. Repeat this until all balls are finished.
Bring 1/2 of a medium pot of water to a boil.
Add dumplings (duff) into the pot and cover.
Allow this to boil for 10 minutes. Remove cover and strain water.
Let dumplings (duff) cool.
Heat oil in a large pan. Roll 3 or 4 dumplings (duff) lightly in flour.
Add to pan and lower the heat to a low medium.
Roll dumplings (duff) until all sides are evenly cooked and a golden brown color.
Remove and repeat for all other dumplings (duff).
EXCELLENT WITH STEW SALT-FISH
GOOD WITH OTHER STEWS AND CURRIES
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How to Make Dumplings
This chicken recipe was made by me and a Chinese friend many years ago. It has become a favorite of mine , its superb on noodles and rice. I have made some alterations to suit my own taste and I think that it is better than before. Although I used a whole chicken, leg quarters can also be used.
Ingredients:
- 1- 5 lb chicken
- 2 tbs. 5 spice(can be found in most supermarket or Chinese grocery
- 3 tbs mushroom soy sauce
- 1 tbs baking soda
- 2 tbs. oyster sauce
- 1 tps. corn starch
- 5 heads scallion( CUT INTO SMALL PIECES)
- 1 tps ground ginger
- 1 tps sesame oil
Preparation:
- Clean chicken, cut skin from leg to wings on both sides
- lift breast skin gently do not tear
- cut breast into thin slices on both sides WHILE ON CHICKEN DO NOT REMOVE BREAST
- Rub baking soda int each slice
- Refrigerate for 1 hour
- After 1 hr. remove and wash breast 3 times to remove soda taste
- rub 5 spice all over chicken under the skin
- Use 1 1/2 tbs. soy sauce to rub under chicken skin all over
- Set aside in fridge for 2 hrs
- Remove and bake in 350 degree oven until breast reaches 165 degrees .
- Remove from oven and drain excess liquid, set aside to cool
- IF TIME PERMITS REFRIGERATE FOR A FEW HOURS IT WILL EAT BETTER LATER
- In a small pot add 1 1/2 cups water,2 tbs. oyster sauce and 1 1/2 tbs. soy sauce and ginger, bring to boil
- Dissolve corn starch in 1/4 cup water, add to pot and stir for 1 minute add sesame oil stir
- Remove from heat and allow to cool
- Remove chicken from fridge, cut off leg quarters , wings, cut the remaining into half length wise
- Cut leg quarters into 4 pieces and each other halves into 4 pieces each (THAT IS ONE REASON TO PLACE IT INTO THE FRIDGE IT CUTS VERY EASILY
- PLACE CUT UP CHICKEN INTO A MICRO WAVE AND MICRO WAVE FOR 1-3 MINUTES DEPENDING HOW LONG IT WAS IN THE FRIDGE
- REMOVE AND POUR SAUCE ALL OVER EVENLY, GARNISH WITH SCALLION
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How to Make 5 Spice Chicken
This is a kind of a stew with tomatoes paste or paprika, you can use a few fresh tomatoes but no paprika. You need to eat this to get it taste. The first time I prepare this in a restaurant the owners daughter eat it all . Try it with Roti or rice it is just great.
Ingredients:
- 1 lb shrimp (chopped)
- 1 lb spinach(chopped)
- 1/2 head garlic(chopped)
- 1 medium onion (chopped)
- 1/2 tin coconut milk
- 1/2 medium hot pepper
- 2 bullion
- 1 potspoon and 1 tbs. oil
- salt to taste
Preparation:
- Wash shrimp before chopping
- Heat 1 tbs oil in a pan add shrimp and stir around for 2-3 minutes ,remove from heat , discard excess liquid
- Heat 1 potspoon oil in a medium pan , add garlic and onions stir for 3 minutes
- Add all other ingredients except shrimp , allow to simmer on medium heat, until spinach begins to fry
- Add shrimp and stir, allow to cook for 2 minutes
- Remove and set aside for 5 minutes UNCOVERED
EXCEPTIONALLY GREAT WITH PARATHA ROTI OR RICE WITH DALH
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How to Make Shrimp and Spinach
This is another meat stew done differently than beef, but with the same flavors and taste.
Ingredients:
- 2 lbs boneless chicken breast
- 1 tbs. baking soda
- 2 tbs. paprika
- 1 tps. ground black pepper
- 2 large tomatoes(chopped)
- 1 small tin tomato sauce
- 1 large onion (chopped)
- 1 stalk celery(chopped)
- 4 chicken bullion
- 2 potspoon oil
- 1 tps. cornstarch
- salt to taste
Preparation:
- Clean and slice chicken (do not cut up chicken)
- In a bowl mix chicken and baking soda SET A SIDE FOR 1 HOUR
- After 1 hour wash chicken 3 times to remove soda taste
- Mix chicken, paprika salt and black pepper
- Heat 1 pot spoon oil in a pan
- Add chicken sauter until chicken begins to fry, remove chicken and set aside
- Add other potspoon oil to pan and all other ingredients
- Stir for 8-10 minutes add a little water if needed
- Add chicken , stir add 2 cups water
- Dissolved corn starch in 1/4 cup water , add to stew and stir for 1 minute
- Remove from fire and set aside for 5-7 minutes
SERVE WITH RICE , ROTI OR FUFU
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How to Make Stew Chicken
