For extra flavour, add a slice of lemon, a celery stalk and/or a green onion to the poaching water for the chicken.
Rotisserie chicken jump-starts this saucy noodle dish. Bruising the lemongrass and ginger releases their flavours without breaking them into pieces that are difficult to remove before serving.
You can make your very own Chinese-style chicken soup with vermicelli noodles in the comfort of your home.
Cooking chicken in a soaked clay pot helps retain the bird's moisture and gives tender, juicy results. And because the vegetables simmer in the same pot, there's minimal cleanup.
A creamy chicken filling pairs up with a flaky crust for a family dinner winner.
Spinach is a source of magnesium, an essential mineral which may help curb insulin resistance. To butterfly a chicken breast, hold the knife horizontally and cut chicken in half almost but not all the way through; open like book.
Ask your butcher to butterfly the chicken breasts. Or, simply do it yourself. Hold knife blade parrallel to work surface and starting at curved side, cut in half almost but not all the way through, then open like a book. Toothpicks are key to securing the sides of the chicken before searing.
Toronto chef Chris Klugman took over the catering and takeout-food department of the Summerhill Market in the fashionable Toronto district of Rosedale in 2001. His soups and prepared main courses are flying off the shelves of this upscale family-run grocery store, which was established in 1954. The most popular dinner item is chicken pot pie, subtly flavoured and rich in chicken taste. Klugman likes to thicken the sauce with a roux of rendered chicken fat and flour; try it if you wish. You can also boil cubed potatoes in the cooking liquid to add to the pie.
