How To make Chinese Chicken Strata
3 c Chicken; diced, cooked
3 tb Soy sauce
1 1/2 tb Rice vinegar
1 1/2 tb Sesame oil
1 ts Chili paste with garlic
1 3/4 ts Dry mustard
4 Scallions; chopped
1 md Red bell pepper; chopped
1 cn Waterchestnuts; sliced,
-drained 6 Bread slices; cubed
2 c Cheddar cheese; shredded
3 Eggs
2 c Milk
In a medium bowl, combine diced chicken, soy sauce, vinegar, sesame oil, chili paste with garlic, 1 teaspoon dry mustard, scallions, red pepper, and water chestnuts. Mix well and set aside. Turn half the bread cubes into a buttered 11 x 7 baking dish. Sprinkle with half the cheese. Distribute half the chicken mixture over cheese. Cover with remaining bread cubes and remaining 3/4 teaspoon dry mustard until blended. Pour evenly over casserole. Cover with plastic wrap. Refrigerate several hours, or overnight.
Preheat oven to 350 degrees F. Bake, uncovered 40 to 45 minutes, until top is golden and center is set. Let cool 5 minutes, then cut into squares or rectangles to serve.
Source: 365 Easy One Dish Meals. Posted by Sue Klapper.
From the MM database of Judi M. Phelps. jphelps@slip.net or jphelps@best.com
How To make Chinese Chicken Strata's Videos
Chicken Shawarma with Vampire-Slaying Toum | Food52 + Ottolenghi Test Kitchen: Shelf Love
In this latest episode, Food52 and OTK bring the most intensely flavorful garlic sauce ever! Yotam and Noor take us on a journey to make toum and they pair it with yogurt marinated chicken shawarma that’s packed with tons of spices. This dish is not only a feast for the eyes and tastebuds, but will also keep those vampires away. GET THE RECIPE ►►
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VIDEO CHAPTERS
00:00:00 Intro
00:00:55 - The Magical Marinade
00:04:00 - Fluffy Flavorful Toum
00:08:48 - Fire Up The Grill
00:10:27 - Eat Your Feast
PREP TIME: 1 hour 20 minutes
COOK TIME: 25 minutes
SERVES: 4
INGREDIENTS
Chicken Shawarma
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1 pinch ground cloves
1 1/2 tablespoons apple cider vinegar
1/4 cup (60 milliliters) extra-virgin olive oil, divided
1 pound (500 grams) boneless skinless chicken thighs, cut into 3 to 4 pieces each
1/4 cup (50 grams) full-fat Greek yogurt
Kosher salt and freshly ground black pepper, to taste
Toum
3 heads (100 grams) garlic cloves, well-dried and peeled
1 1/4 cups (300 milliliters, or 250 grams by weight) sunflower oil, or another neutral-tasting oil
3/4 cup (75 milliliters) freshly squeezed lemon juice
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Easy Sausage Strata: Christmas Morning Breakfast Recipe - Weelicious
This video is part of the Christmas Morning Breakfast playlist in collaboration with these other great food channels on YouTube:
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On Christmas morning there is one place I don't want to be...and that's in the kitchen. I wanna be sitting by the tree, opening presents with my kids, sipping on hot chocolate, and enjoying being with my family. That is what makes this recipe so great. It is the perfect dish to prepare the night before so on Christmas morning you can just pop it in the oven and relax. This is a Christmas Breakfast Strata. You will love how easy this Strata is to make and your family will love how amazing its tastes. Trust me when I say they will be asking for seconds.
What did you think of this Recipe? Did your family love it? Post a comment below and thanks for watching Weelicious!
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Easy Sausage Strata: Christmas Morning Breakfast - Weelicious
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Stuffed Eggplant Recipe (Hakka Style)
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Hakka Stuffed Eggplant (客家酿茄子) is my favorite way to eat eggplant. You can also use this recipe to make stuffed tofu, pepper, bitter melon, mushroom... Stuffed food is one of those characteristic styles of Hakka cuisine.
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INGREDIENTS
For the filling
400 g 14 oz of white fish fillet, cut into chunks
1/2 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of sweet paprika (Amazon Link -
1/2 tbsp of cornstarch (Amazon Link -
2 tbsp of chinese cooking wine (Amazon Link -
1/2 tbsp of sesame oil (Amazon Link -
2 tsp of finely minced ginger
1 tbsp of finely minced garlic
1/4 cup of diced scallion
3 tbsp of water
To make the sauce
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of cornstarch (Amazon Link -
Some Black pepper to taste (Amazon Link -
1 cup of water
Others
2-3 Chinese long eggplants
3 tbsp of cornstarch to coat the eggplants
2-3 tbsp of vegetable oil to pan-fry
INSTRUCTIONS
Roughly cut the fish fillet into chunks and put it into the food processor along with the rest of the filling ingredients. Use the on and off mode to blend everything for 20-25 seconds. Don’t grind the meat too fine, otherwise, the filling will turn out too mussy. Remove it from the food processor and set it aside.
Slice the eggplant at a 45-degree angle into 1 centimeter thick pieces. Place all the slices on the cutting board. Put a few tbsp of cornstarch into a sieve and lightly dust onto the eggplant cut surface. Repeat this on the other side. Don't dust too much, otherwise, the filling can not attach well. A thin layer of cornstarch will prevent the meat from falling off and it also creates a starch layer on the outside of the eggplant which helps to catch more flavors from the sauce.
Spread a small amount of filling, 1/2 tsp will do, onto the eggplant slice. This will wet the cornstarch lightly and help the meat to fully make contact with the eggplant so it doesn’t fall off while cooking. Then put more filling, about 1.5 tbsp, on the top. Shape the edge with a dining knife. This recipe is enough to stuff 3 long skinny eggplants, of course, it depends on the size of your eggplant.
Before cooking, combine all the sauce ingredients in a bowl and set it aside.
Add vegetable oil into a frying pan. Place in the stuffed eggplant with the meat side down and pan fry over medium heat until golden brown. Flip it and fry the other side for a minute or 2.
Pour in the sauce. Be careful with the hot steam coming out. Move around the eggplants so they can absorb more flavors. If your pan is not big enough, you can fry the eggplant in batches. Just remember to divide the sauce in half too.
Transfer the eggplant to a plate. Sprinkle some diced scallion as garnish. Serve with white rice.
Videography / Editing by Austin Schargorodski -
How to Make Chicken with Tarragon Cream Sauce, Green Beans & Rice Pilaf | Rachael Ray
Rach's Tarragon Cream Sauce gives this easy chicken dinner sophisticated French flair.
Chinese Barbecue Pork (Char Siu) Recipe - How to Make Chinese-Style BBQ Pork
Learn how to make a Chinese Barbecue Pork (Char Siu) Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Chinese-Style BBQ Pork!
Chicken & Rice, However the Heck You Want | Off-Script with Sohla
Welcome to Off-Script With Sohla. Every month, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures. First up is one-skillet chicken and rice. This dish is so versatile it can take you wherever you want to go. Once you learn the basic steps and techniques, you can play with the spices, aromatics, and mix-ins. Take inspiration from your favorite chicken and rice recipes, or invent something totally new. READ MORE ►►
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One-Skillet Paprika Chicken Thighs & Pepper Rice ►►
One-Skillet Garam Masala Chicken Thighs & Saffron Rice ►►
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0:00 - Chicken & rice intro
0:56 - Let the brining begin
4:49 - Whip up an aromatic base
6:17 - Now we're cooking!
16:22 - Listen up for when it's done
19:43 - Let's go off-script
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