HOW TO COOK KOREAN CHICKEN WINGS

VIDEO TUTORIAL ON HOW TO COOK KOREAN CHICKEN WINGS

Ingredients to cook Korean Chicken Wings

1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
2 tablespoons canola oil, plus more for frying
3 tablespoons grated ginger
1/4 cup sherry
1/4 cup white vinegar
2 tablespoons sesame oil
1/4 cup honey
1/2 cup soy sauce
1/4 cup chili garlic sauce
Chopped scallions, for garnish
3 tablespoons sesame seeds, for garnish

Steps to cook Korean Chicken Wings

Step 1 to cook Korean Chicken Wings

Preheat oven to 350 degrees F.

Step 2 to cook Korean Chicken Wings

Place the chicken wings on a baking sheet & cook in the oven for 35 minutes.

Step 3 to cook Korean Chicken Wings

In a medium fried pan over medium heat, Add Up the 2 tablespoonfuls of canola oil and the ginger then cook for 2 minutes.

Step 4 to cook Korean Chicken Wings

Add the sherry, vinegar, sesame oil, honey, & soy sauce and chili garlic sauce and keep on to cook for 2 more min. Take from heat.

Step 5 to cook Korean Chicken Wings

In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F.

Step 6 to cook Korean Chicken Wings

Add the chicken wings to the oil & cook for about 3 minutes, or until crispy and golden brown.

Step 7 to cook Korean Chicken Wings

Take the chicken wings from the oil and drain on paper towels.

Step 8 to cook Korean Chicken Wings

Add the wings to the sauce then garnish with chopped scallions & sesame seeds. Serve and enjoy!

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HOW TO COOK CHICKEN WITH PARMESAN

VIDEO TUTORIAL ON HOW TO COOK CHICKEN WITH PARMESAN

Ingredients to cook Chicken with Parmesan

4 slices whole-wheat bread (1-ounce each)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness

Olive oil cooking spray

1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan

Steps to cook Chicken with Parmesan

Step 1 to cook Chicken with Parmesan

Preheat the oven to 350 degrees F.

Step 2 to cook Chicken with Parmesan

Position the bread in the bowl of a food processor & process until fine crumbs are made, around 25 to 30 seconds.

Step 3 to cook Chicken with Parmesan

Set the crumbs on a baking sheet & bake for 12 minutes, until golden. (You will wind up with just about 1 1/3 cups toasted crumbs.)

Step 4 to cook Chicken with Parmesan

In a average bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step 5 to cook Chicken with Parmesan

In another bowl, whisk the egg whites & milk together.

Step 6 to cook Chicken with Parmesan

In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt & 1/4 teaspoon black pepper.

Step 7 to cook Chicken with Parmesan

Dip all piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Step 8 to cook Chicken with Parmesan

Adjust oven temperature to 400 degrees. Position breaded breasts in a glass baking dish and spray on all side with cooking spray, about 5 seconds total per side.

Step 9 to cook Chicken with Parmesan

Bake breasts until cooked though & crumbs are browned, just about 15 minutes.

Step 10 to cook Chicken with Parmesan

Top with marinara sauce, mozzarella and parmesan & return to oven for an additional 10 minutes, until cheese is bubbling.Serve the Chicken with Parmesan.

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HOW TO COOK CHICKEN TEQUILA

VIDEO TUTORIAL ON HOW TO COOK CHICKEN TEQUILA

Ingredients to cook Chicken Tequila

Marinade:
2 tablespoons canola or olive oil, plus 3 tablespoons
1/8 cup finely chopped red onion
1 1/2 tablespoons ground cumin
1/4 teaspoon chopped garlic
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 dashes cayenne pepper (less than 1/8 teaspoon)
1/4 teaspoon granulated garlic
2 tablespoons finely chopped fresh cilantro leaves
1 pound (2 large half breasts) boneless skinless chicken breast; sliced
completely in half making 4 pieces
1-ounce tequila
4 ounces shredded Colby Jack cheese

Optional garnish (2 tablespoons each serving):

1 small red onion, diced (use remainder of onion for marinade)
1 green bell pepper, diced
1 red bell pepper, diced
1 whole green onion, chopped
1 curly “Mexican” pepper or cubano, diced
1 sprig fresh cilantro leaves
Salsa picante
Sour cream, in a squeeze bottle
1 tablespoon sliced black olives
1 lemon and lime, cut in thin wedges

Steps to cook Chicken Tequila

Step 1  to cook Chicken Tequila
Preheat oven to 400 degrees F.
In a bowl, place 2 tablespoons canola oil, all marinade ingredients, & chicken, and combine thoroughly.

Step 2 to cook Chicken Tequila

In a large saute cooking pan, heat 3 tablespoons canola oil over medium-high to high heat.

Step 3 to cook Chicken Tequila

Place the coated chicken breasts in the hot pan & sear on one side until golden brown for about one minute.

Step 4 to cook Chicken Tequila

Turn and dry the other position for a a couple of seconds more, & sizzle w/ the tequila.

Step 5 to cook Chicken Tequila

Transfer seared chicken breasts to a lightly greased sheet cooking pan and bake in oven for about 10 minutes until fully cooked.

Step 6 to cook Chicken Tequila

Take Out chicken from oven and top with the chopped cheese.

Step 7 to cook Chicken Tequila

Put back in the oven for only a minute to melt the cheese and Take Out.

Serve & enjoy!
Make it Supreme!

Step 8 to cook Chicken Tequila

Before serving, top with sour cream, salsa picante, & other vegetables for garnish.

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HOW TO COOK CHICKEN CREAM SOUP

VIDEO TUTORIAL ON HOW TO COOK CHICKEN CREAM SOUP

Ingredients to cook Chicken Cream Soup

1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

Steps to cook Chicken Cream Soup

Step 1 to cook Chicken Cream Soup

Melt the butter in a large soup casserole in a medium heat.

Step 2 to cook Chicken Cream Soup

Add the onion, celery, & carrots & cook, covered, stirring occasionally, until tender, about 12 minutes.

Step 3 to cook Chicken Cream Soup

Put the flour & cook, stirring with a wooden spoon, for 2 min more.

Step 4 to cook Chicken Cream Soup

Pour out in the broth and bring to  boil while whisking constantly.

Step 5 to cook Chicken Cream Soup

Tie the parsley sprigs, thyme, & bay leaf together with a piece of kitchen twine and add to the soup.

Step 6 to cook Chicken Cream Soup

Lower the heat and simmer for 15 minutes.

Step 7 to cook Chicken Cream Soup

Stir in the chicken & bring to a boil. Remove from the heat.

Step 8 to cook Chicken Cream Soup

Whisk the heavy cream, sherry, & salt into the soup and flavour with pepper to taste.

Step 9 to cook Chicken Cream Soup

Take out and dispose the herb bundle.

Step 10 to cook Chicken Cream Soup

Part among soup bowls, sprinkle the top of each soup w/ the chopped parsley and serve immediately.

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HOW TO COOK CHICKEN SOUP WITH HERB AND SPRING VEGETABLE

VIDEO TUTORIAL ON HOW TO COOK CHICKEN SOUP WITH HERB AND SPRING VEGETABLE

Ingredients to cook Chicken Soup with Herb and Spring Vegetable

3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
3 sprigs fresh tarragon, plus 1 tablespoon chopped
3 sprigs fresh thyme
1 bay leaf
1 small onion, chopped
2 medium carrots, sliced
1 stalk celery, sliced
3 long strips lemon zest
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
4 cups chicken broth, low-sodium canned or homemade
1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
1/3 cup fresh or frozen peas
5 medium shiitake mushrooms, stemmed and sliced

Steps to cook Chicken Soup with Herb and Spring Vegetable

Step 1 to cook Chicken Soup with Herb and Spring Vegetable

Tie the parsley, tarragon, and thyme sprigs & bay leaf together with kitchen twine and put in a huge saucepan with the onion, carrot, celery, lemon zest, & chicken breasts.

Step 2 to cook Chicken Soup with Herb and Spring Vegetable

Cover w/ the broth, bring just to a boil over high heat,  off any foam that comes to the surface.

Step 3 to cook Chicken Soup with Herb and Spring Vegetable

Set the heat to very low & cover. Cook the chicken until firm to the touch, about 20 min. take off the chicken to a platter, when cool enough to handle and pull into huge strips; discard the bones.

Step 4 to cook Chicken Soup with Herb and Spring Vegetable

When prepared to Serve Up, put the asparagus, peas, and mushrooms to the stock.

Step 5 to cook Chicken Soup with Herb and Spring Vegetable

Cook until the vegetables are just tender, about 3 to 5 minutes, & take off herb bundle.

Step 6 to cook Chicken Soup with Herb and Spring Vegetable

Return chicken to the broth & warm completely.

Step 7 to cook Chicken Soup with Herb and Spring Vegetable

Divide chicken between 4 huge soup bowls & lade some stock and vegetables into each bowl.

Step 8 to cook Chicken Soup with Herb and Spring Vegetable

Garnish each soup with the chopped parsley and tarragon. Serve well the Chicken Soup with Herb and Spring Vegetable.

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HOW TO COOK CHICKEN SOUP: MEXICAN STYLE

VIDEO TUTORIAL ON HOW TO COOK CHICKEN SOUP: MEXICAN STYLE

Ingredients to cook Chicken Soup: Mexican Style

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas

Steps cook Chicken Soup: Mexican Style

Step 1 to cook Chicken Soup: Mexican Style

For serving: cut avocado, sour cream, grated Cheddar cheese, & tortilla chips.
Preheat the oven to 350 degrees F.

Step 2 to cook Chicken Soup: Mexican Style

Place the chicken breasts skin side over on a sheet pan.

Step 3 to cook Chicken Soup: Mexican Style

Rub with/ olive oil, scatter with/ salt and pepper, and roast for 35 to 40 minutes, until done.

Step 4 to cook Chicken Soup: Mexican Style

When the chicken is cool enough to handle, remove the skin & bones, and shred the meat. Cover & set aside.

Step 5 to cook Chicken Soup: Mexican Style

Meanwhile, heat 3 tablespoons of olive oil in a huge pot or Dutch oven.

Step 6 to cook Chicken Soup: Mexican Style

Put the onions, celery, & carrots and cook over medium-low heat up for 10 minutes, or until the onions get to brown.

Step 7 to cook Chicken Soup: Mexican Style

Put the garlic & cook for 30 seconds. Add the chicken stock, tomatoes with/ their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, & the cilantro, if using.

Step 8 to cook Chicken Soup: Mexican Style

Cut the tortillas in one/2, then cut them crosswise into 1/2-inch strips & put to the soup.

Step 9 to cook Chicken Soup: Mexican Style

Bring the soup to a boil, then lower the heat and simmer for 25 minutes.

Step 10 to cook Chicken Soup: Mexican Style

Add the shredded chicken & season to taste.

Step 11 to cook Chicken Soup: Mexican Style

Serve the soup hot topped with cut avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips. Enjoy the Chicken Soup: Mexican Style.

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HOW TO COOK CACCIATORE CHICKEN

VIDEO TUTORIAL ON HOW TO COOK CACCIATORE CHICKEN

Ingredients to cook Cacciatore Chicken

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

Steps to cook Cacciatore Chicken

Step 1 to cook Cacciatore Chicken

Scatter the chicken pieces with 1 teaspoon of for each one salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

Step 2 to cook Cacciatore Chicken

In a large heavy saute cooking pan, heat the oil through a medium-high flame.

Step 3 to cook Cacciatore Chicken

Add the chicken parts to the pan and saute just until brown, just about 5 minutes per side.

Step 4 to cook Cacciatore Chicken

If all the chicken does not fit in the cooking pan, saute it in 2 batches. Transfer the chicken to a plate & set aside.

Step 5 to cook Cacciatore Chicken

Put the bell pepper, onion and garlic to the same pan & saute over medium heat until the onion is tender, about 5 minutes.

Step 6 to cook Cacciatore Chicken

Season w/ salt & pepper. Add the wine and simmer until reduced by half, just about 3 minutes.

Step 7 to cook Cacciatore Chicken

Put the tomatoes with their juice, broth, capers and oregano.

Step 8 to cook Cacciatore Chicken

Return the chicken parts to the cooking pan and turn them to coat in the sauce. Bring the sauce to a simmer.

Step 9 to cook Cacciatore Chicken

Stay simmering over medium-low heat up until the chicken is good cooked through, about 30 minutes for the breast parts, & 20 minutes for the thighs.

Step 10 to cook Cacciatore Chicken

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slenderly, about 3 minutes.

Step 11 to cook Cacciatore Chicken

Spoonful off any excess fat from atop the sauce. Spoonful the sauce over the  Cacciatore Chicken, then Disperse w/ the basil & serve.

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