OLYMPIC SEOUL CHICKEN
This recipe came out of the Oregonian in Portland, Oregon. It looked good. I haven't tried it yet.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together vinegar, soy sauce, honey, and ginger. Set aside.
- Heat oil in large skillete over medium heat.
- Add chicken and cook, turning, about 10 minutes or until brown on all sides.
- Add garlic and red pepper, cook stirring 2 to 3 minutes.
- Add vinegar mixture, cover and cook about 15 minutes or until chicken is fork tender.
- Uncover, cook about 1 to 2 minutes or until sauce is slightly thick.
- Serve with rice.
Nutrition Facts : Calories 282.2, Fat 12.5, SaturatedFat 1.9, Cholesterol 114.5, Sodium 875.4, Carbohydrate 12.4, Fiber 0.4, Sugar 9, Protein 29.1
OLYMPIA CHICKEN
We love roasted chicken and this is wonderful change from the normal. We love feta cheese too! I found this in a magazine years ago & cut it out. I have no idea what magazine it was from. I have no idea why it was called "Olympia Chicken."
Provided by pterron94
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.
- In a mixing bowl stir together lemon juice, olive oil & pepper. Set aside.
- Rinse chicken; pat dry.
- Starting at the edge of the breast, slip your fingers between the skin and meat, loosening the skin as you work toward the neck end. With your entire hand under the skin, carefully free the skin around the thigh and leg area up to, but not around, the tip of the drumsticks.
- Using your hands, carefully stuff the feta cheese under the skin, filling the drumstick-thigh area first, working up to the breast. Press gently on the skin to distribute the feta cheese throughout the space underneath the chicken skin.
- Rub the lemon-oil mixture over entire bird.
- Place chicken, breast side up, on a broiler pan.
- Roast uncovered for 1 ¼ - 1 ¾ hours or until drumsticks move easily and meat is no longer pink.
- Remove chicken from oven. Loosely cover with foil and let stand 5 minutes before carefully you cut up chicken.
Nutrition Facts : Calories 864.1, Fat 62.6, SaturatedFat 20.8, Cholesterol 288.8, Sodium 657.1, Carbohydrate 2.6, Fiber 0.1, Sugar 1.8, Protein 68.7
TRADITIONAL FILIPINO LUMPIA
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
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