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Chicken and Poultry


Alice's Brocolli Chicken Prueff
Alice's Italian Herbed Chicken
Almond Chicken Crisp
Auntie Deneen's Grilled or Baked Beer Basted Cajun Chicken
Baked Cajun Chicken
Baked Chicken Chimichangas
Buffalo Wings
Chicken and Noodles
Chicken and Cheese Casserole
Chicken Breast Stroganoff
Chicken Breasts with Corn Salsa
Chicken Broccoli Divan
Chicken In Mushroom Gravy
Chicken Fricassee with Green Peppers and Tomatoes
Chicken Marsala
Chicken Pasta Salad
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Scallopine
Chicken Spaghetti
Chicken Tetrazinni
Chicken Veggie Packet
Complete Turkey and Dressing Dinner
Cottage Cheese Chicken Enchiladas
Crispy Oven-Fried Chicken
Chicken Dinner
Easy Chicken & Biscuits
Easy Chicken Fingers
Easy Chicken Santa Fe
Fruited Chicken Thighs
Garlic Roasted Chicken
Golden Crispy Chicken
Gooey Chicken Wings
Grandma's Country Chicken Cheddar Casserole
Greek Turkey Burgers
Grilled Chicken Caesar Wrap
Honolulu Country Club Hoisin Chicken
Hurry Curry Turkey
Italian Chicken Sandwiches
Low Fat Chicken Parmesan
Melanie's Crusty Chicken
Mexican Turkey Burgers
No-crust Curry Chicken Pot Pie
Pineapple-Grilled Chicken
Raspberry Chicken
Roast Sticky Chicken
Roasted Italian Chicken and Vegetables
Salsa Chicken
Sticky Chicken
Sticky Wings
Stuffed Chicken Breast
Swiss Chicken
Texas Butt Chicken
Turkey Cheese Puff Sandwich
Golden Crispy Chicken

1 chicken (3 lbs)
8 cups water
1 1/2 tablespoons Chinese cooking wine
1 tablespoon salt
3 slices ginger
2 pieces star anise (optional)
4 cups oil
fried shrimp-flavor chips (optional)
prepared Szechwan pepper salt (see below)

Skin Mixture:
3 tablespoons honey
2 tablespoons vinegar
1/2 cup hot water

Clean and pat-dry chicken. Rub cavity with 1 teaspoon salt; let stand for 1 hour.

In a large pot, bring 8 cups water to a boil with wine, remaining salt, ginger and star anise. Add chicken and bring to a second boil. Reduce heat to low, cover and simmer for 50-60 minutes, turning occasionally. Turn heat off; let chicken stand in hot liquid for another 15-20 minutes. Remove, drain well and pat-dry.

Combine skin mixture ingredients and brush entire outside surface of chicken with mixture. Tie a string around wings and hang chicken in a well-ventilated place to air-dry for 5-6 hours.

Heat 4 cups oil in wok to 350 F. Carefully dip chicken into wok, basting with ot oil constantly by using a ladle. Deep-fry until skin turns evenly brown and crisp. Turn heat up to 375 F for last 3-4 minutes to ensure the browning process. Remove and drain well. (To prevent splattering of oil, have a wok lid on guard).

Cut chicken into bite-size pieces and serve with toasted Szechwan pepper salt. Garnish with shrimp-flavor chips.

Toasted Szechwan Pepper Salt
2 tablespoons Szechwan peppercorns
1/2 cup salt

Stir Szechwan peppercorns in a dry skillet over medium heat for about 1 - 1 1/2 minutes until fragrant. Remove and grind with a mortar and pestle or rolling pin. Heat salt in the same skillet until color turns light brown. Remove and mix with toasted peppercorns.