Shredded Sesame Chicken Pancakes With Spiced Plum Sauce Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the egg whites in a stand mixer fitted with the whisk attachment until foamy. Stream in 3 tablespoons of the sugar and the salt. Whisk on medium high just until the whites form stiff peaks, about 2 minutes.
• Whisk the egg yolks in a large bowl until lightened, about 30 seconds. Add the flour, nutmeg, milk, vanilla and almond extracts. Whisk until smooth. Whisk in 2 tablespoons of the melted butter just to combine. Stir in about a third of the egg whites to loosen the mixture, then use a large rubber spatula to gently fold in the remaining egg whites just until combined.
• Heat a medium (10-inch) nonstick skillet over medium heat. Add 1 tablespoon of the melted butter and swirl to coat the skillet. Add the pancake batter and spread out gently with a spatula. Let cook on the stovetop just until the edges begin to set, about 1 minute. Transfer to the oven and bake until the top is puffed and the pancake is set, 12 to 14 minutes.
• When the pancake is done, remove from the oven and place on the stovetop over low heat. Use 2 metal spatulas or large metal spoons to quarter the pancake, then turn all of the pieces and cut into rough (about bite sized) chunks in the skillet. Sprinkle with the remaining 3 tablespoons of sugar and remaining melted butter. Toss well to fully coat. Cook and toss over low heat until the edges of the pieces are caramelized and golden, 3 to 4 minutes.
• To serve, dust with confectioner's sugar and serve with the warm plum sauce.
• While the pancake bakes, make the plum sauce. In a small saucepan, stir together the plums, jam or preserves, lemon juice, water and salt. Bring to a simmer over medium low heat and cook, stirring occasionally, until the plums are tender and the mixture is syrupy, about 4 minutes.

Steps:

• Mix chicken, soup and seasonings.
• Place in slow-cooker on low.
• Slowly add in crushed crackers as moisture appears during cooking. Usually about a sleeve from the box of Ritz will do it, sometimes more - sometimes less.
• Cook on low for 2 to 4 hours or until is set to your preference.
• Serve on buns.

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.