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Recipes with boneless chicken breast

3 recipes that use boneless chicken breast, with photos, step-by-step instructions and cook times. The quickest, Pakistani chicken corn soup, takes 40 minutes. It is most often cooked with chicken stock, onion and apricot jam.

Run out of boneless chicken breast? Boneless chicken thighs, same weight.

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Pakistani chicken corn soup

Come the first cold evening of winter, carts with steaming steel pots appear on Karachi's Tariq Road and Lahore's Liberty Market, and queues form for chicken corn soup in disposable cups. It is Pakistani-Chinese food at its most loved: a thick, glossy soup of shredded chicken, creamed sweetcorn and silky egg ribbons, which each person seasons at the cart with chilli vinegar, soy sauce and chilli sauce from squeezy bottles. Children love it plain; adults douse it. Pouring the egg into a rapidly boiling soup turns it into scrambled lumps, so keep it at a gentle simmer and stir slowly in one direction. Chef's tip: for a vegetarian version, use a good vegetable stock, leave out the chicken and add a handful of finely chopped carrot and cabbage.

40 minPakistaniSoups
by KrazyBadal 0 views

Coffin bread

Lift the lid of fried toast and you find a hot, creamy chowder of chicken, prawns, squid and vegetables, a Western-style snack invented in a Tainan market in the years after the war and now sold at the city's night markets in the evening. The crisp golden shell softens where it meets the sauce, so each bite is part crunch, part buttery white sauce. The name, which means coffin board, comes from the lid's resemblance to a casket. Most people overfill a shell that has not been hollowed deeply enough, and it collapses; leave walls about 1 cm thick. Chef's tip: fry the bread boxes just before filling and make the chowder slightly thicker than you think; it loosens as it sits in the hot toast.

45 minTaiwaneseSnacks & Starters
by KrazyBadal 0 views

Coronation chicken

Coronation chicken was invented for the banquet of Queen Elizabeth II's coronation in 1953 by the Cordon Bleu school in London, and it became the filling of choice for jacket potatoes, wedding buffets and garden party sandwiches across England. Poached chicken is folded through a creamy, mildly spiced sauce of mayonnaise, curry paste, apricot and yoghurt. Chef's tip: poach the chicken very gently and cool it in its liquid so it stays juicy.

45 minBritishChicken
by KrazyBadal 0 views

Goes well with boneless chicken breast