1 lb Stew beef 1 lb Boneless pork 1 lb Boneless chicken breasts 1/2 c Flour 1/2 ts Basil 1/2 ts Parsley 1/2 ts Dill 1 Egg 1/2 c Milk Flour to dredge Mix the egg and milk together and set aside. Preheat oven to 300-325F. Prepare the meat as if it were a shish-ka-bob; that is, alternate the meats and place on a 10" skewer. Dredge the meat in the egg/milk mixture, then the flour, and put into a non-stick baking dish. Sprinkle the spices ontop. (You might want to coat the dish with a non-stick spray first). Bake at 300-325 degrees (a slow oven) for about 2 1/2 - 3 hours, or until the meat is browned on all sides and very tender. If you wish, serve this with gravy. It is very filling and very good.
How To make Mom's City Chicken's Videos
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THE BEST LOCAL CHICKEN | Malawian Food | Cooking With Mum | Recipe Video
Local/Hardbody Chicken Recipe
Hello foodies, we cannot tell y'all just how excited we are to finally be putting up our very first recipe video!!! To kick start off this journey, we agreed that it would be pretty awesome to open this series with one of mum's all time favourite chicken recipes. If you have been looking for the perfect way to switch up your 'go to' local chicken recipe, this video is definitely for you.
INGREDIENTS -A whole fresh local/hardbody chicken -1/2 a tablespoon of raw salt -2 grated tomatoes -2 fresh spring onions
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City Chicken is not chicken at all (I will explain) but is a great way to use small pieces of pork on a skewer that are breaded and pan fried.
94 - City Chicken
City Chicken-an oldie AND a goodie! This classic rust belt dish is sure to bring back memories! And if you never had it, you need to try it!
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How To Make City Chicken
City chicken is a midwestern favorite made from pork and veal on a skewer. Here are two recipes.