250 International Home Cooked Recipes PLUS 80 Celebrity Chef's Cheesecake Recipes

A fabulous collection of 250 classic tried-and-trusted family recipes celebrating the best of world cuisine. It includes soups, appetizers, fish and shellfish, meat, poultry and game, vegetarian dishes, pasta, pizza, vegetables, salads, hot and cold desserts. These are easy to follow recipes for every occasion, from simple family suppers, smart dinner party ideas and summer salads to teatime treats.

A irresistible collection of 80 celebrity chef's cheesecake recipes provide you mouth watering cheesecake recipes on different kind of flavors. It includes baked cheesecake such as raspberry cheesecake, Boston cheesecake, blueberry cheesecake, and cookies 'n' cream cheesecake; and chilled cheesecake such as tiramisu cheesecake, lychee cheesecake, lemon cheesecake and chendol cheesecake (specialty from South East Asia). Each recipe is tagged with glorious photograph and clear step by step instructions.

 

Drunken Chicken Recipe

Drunken Chicken Recipe

Ingredients:

  • 1 whole chicken or chicken legs (about 2-3 lbs)

  • 1 green onion, cut into 6 pieces

  • 2 slices ginger root

  • 1 1/2 tablespoons salt

  • 1 cup cooking wine or sherry

  • 1 cup chicken broth

  • Dash of salt

Method:

  1. Rub the exterior and the cavity of the chicken with green onion, ginger root and 1 1/2 tablespoons salt.

  2. Leave green onion, ginger root and salt in the cavity. Let stand for 3-4 hours. Remove the onion and ginger root from the cavity; rinse the chicken

  3. Place the chicken in a large pot; pour water to cover half the chicken

  4. Bring to a boil; cover and turn heat to low. Continue to cook the chicken for 15 minutes.

  5. Turn chicken over; cook for 10 minutes. Remove chicken and allow to cool. Retain broth.

  6. Cut the chicken into bite size pieces. Place the pieces of chicken, skin side down, in medium size bowl.

  7. Add cooking wine, chicken broth and dash of salt; refrigerate for one day.

  8. To serve, put a plate over the bowl, tilt to drain liquid into a cup (retain liquid).

  9. Invert the bowl so that the chicken is in the center of the plate; remove the bowl. Pour the retained liquid on top of the chicken

  10. Chicken may be cut into 4 pieces, refrigerated then cut into smaller pieces when ready to serve

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