Gourmet poultry/chicken recipes

	Chicken salad is an all-time favorite, particularly for lunches and summer meals. Try this tasty salad served in a pineapple shell. Season chicken breasts with salt and pepper and fry or grill the chicken breasts until cooked through. Set aside to cool. Slice each half julienne. Cut the pineapples in half, leave the top on, remove the core, cut the flesh from the pineapple, leaving the shell intact. Cut the pineapple meat into small cubes and mix gently with the chicken, grated carrot, red chili pepper. Grate the zucchini rind and add to the chicken and pineapple mixture. Pour the lemon dressing over the chicken salad and mix gently. Wash and trim the spinach and place in the pineapple shells. Place the chicken salad on top of the spinach in the pineapple halves. Garnish with roasted coconut flakes. Lemon Dressing Blend all ingredients until smooth.
			Spicy Lemon Chicken Salad

(Serves 4)

2 small, sweet pineapple

4 chicken breasts

Ca. 8 oz (240 g) baby spinach

2 carrots, peeled and grated

2 zucchinis, cut in half and core removed

1 shallot, finely sliced

2 leek, white part cut julienne

1 chili pepper, seeds removed and thinly sliced

1 Cup lemon dressing (see below)

1-½ oz (45 g) coconut flakes

Lemon Dressing

1 Cup (2 dl) fresh lemon (or lime) juice

4 tsp soy sauce

2 tsp crushed garlic

2 tsp freshly grated ginger

2 -4 tsp chili sauce or sambal oelek

1-2 tsp salt

½ Cup (1 dl) vegetable or olive oil

Little sugar (ca. ¼ -½ tsp)

	Chicken livers on their own are a bit ordinary, but with the mushrooms and zucchinis, this meal is quite tasty. Rinse and trim the liver; dry the pieces with paper towels. Wash and trim the zucchinis, cut them in half and with a teaspoon, remove the soft pulp. Cut the green outer layer (green peel) in ½ inch thick (ca. 1 cm) slices lengthwise. Wash and trim the mushrooms. Cut them into slices and sauté them in a skillet in the butter, season with salt and pepper. Add the shallots and add half of the tarragon. Remove from the pan. Over medium heat, fry the chicken livers in a little oil until they turn opaque. Set the chicken livers aside but keep them warm. Add the zucchini slices and cook for 1-2 minutes or until just soft - remove from the pan, set aside and keep warm. Add the vinegar (balsamic or wine vinegar) and cook until the liquid is reduced. Add the remaining tarragon. Add a little olive oil and beat it into the pan juices. Add the chicken livers, and mushrooms to the sauce and stir through. Place on a platter with the zucchini or serve on individual plates. Garnish with fresh sprigs of tarragon. Accompaniment: Fresh cooked rice or your favorite Italian or French bread. Naam bread is also nice with this dish.
			Chicken Livers With Mushrooms

(Serves 4)

12 oz (360 g) fresh chicken livers

2 small zucchinis

Salt and freshly ground pepper

Little Olive oil

8 oz (240 g) fresh mushrooms

Little butter for frying

2 finely minced shallots

2 Tbsp finely chopped tarragon

2 Tbsp mild vinegar (i.e. balsamic or white wine vinegar)

	These eggs are decorative and tasty and a good accompaniment to a salad or a cold lunch. In a medium-sized saucepan, place the six eggs, cover with water and bring to a boil Reduce heat and simmer for 10 minutes. Turn off the heat but let them cool in the water. Pour off the water. Take one egg at a time and gently rap it with a teaspoon until the shells show fine cracks. Place the eggs in the saucepan again, and cover with fresh water. Add the star anise, salt and soy sauce. Bring to a boil, reduce heat and simmer for 20 minutes. Add more water if necessary so that eggs are covered with water while simmering. Remove the saucepan from the burner, pour contents into a bowl and leave the eggs in the refrigerator overnight. Remove eggs from saucepan and peel. You can serve the eggs whole or sliced in half and serve with a salad or a side dish with Chinese food. *This can be bought in a Chinese or Asian supermarket - can also substitute oyster sauce if you wish.
			Chinese Marbled Eggs

6 eggs

2 Tbsp sea salt

½ Cup (4 fl oz / 1 dl / 125 ml) soy sauce

2 whole star anise

2 Tbsp lapsang souchung*

	Wantons are a good starter to any meal or a good snack which goes well with drinks and good friends. They are best when prepared fresh and eaten right away. If you are using frozen won ton wrappers, take them out of the freezer to thaw. Leave them covered with a wet tea towel (dish towel). Chop the pork, chicken, shrimp, bamboo shoots and water chestnuts. Mix them together and season them with a pinch of salt, sugar and msg. Place a teaspoon of the filling in the middle of each square. Dot one side of the won ton wrapper with beaten egg and bring the opposite side over to make a triangle. Press the edges together. Deep fry until a golden brown. Serve with a dipping sauce or soy sauce. *msg - monosodium glutamate or Ve-Tsin
			Shrimp, Chicken and Vegetable Wanton

(Serves 4)

1 small package of won ton wrappers

2 Tbsp cooked pork

2 Tbsp cooked chicken

2 Tbsp fresh shrimp

1 Tbsp bamboo shoots (fresh or tinned)

1 Chinese mushroom

1 can water chestnuts

Tiny pinch of salt, sugar and msg*