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Chinese Chicken without cilantro cutlets

Found 9 recipes

DIFFICULTY LEVEL

Chinese Chicken with Cashews

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... I'm not sure there is anything more American than Chinese[...]

Source: oneperfectbite.blogspot.com
Chinese Chicken with Cashews

From the kitchen of One Perfect Bite... I'm not sure there is anything more American than Chinese take-out food. Most of our Chinese favorites bear no[...]

Source: oneperfectbite.blogspot.com

Chinese Chicken and Corn Soup

4 liters cold water 3 garlic cloves , crushed 2 bay leaves 1 whole chicken , cut into pieces to fit pot 1 tablespoon chicken stock powder 2 (440 g) cans[...]

Source: food.com
Chinese Chicken Soup With Watercress Recipe

1 medium size chicken breast 1 bunch of watercress - slit the stems and sliced into medium size pieces 1/2 inch old ginger - sliced into big pieces 3 tbsp[...]

Source: cookeatshare.com
Chinese Hot Hot Chicken by Dinah Shore 1978

1/4 cup chicken stock 2 tablespoons dark soy sauce 1 tablespoon cream sherry 1 teaspoon chinese chili paste with garlic 1 teaspoon red wine vinegar 1 teaspoon[...]

Source: food.com
Chinese Chicken and Shrimp Noodle Soup

1 1/2 lbs skinless chicken pieces 1 large onion , finely chopped 4 cups water 2 lbs cooked large shrimp , shelled 1/2 lb mushroom , sliced 1 cup cellophane[...]

Source: food.com
Chinese Chicken and Shrimp Noodle Soup

1 1/2 lbs skinless chicken pieces 1 large onion , finely chopped 4 cups water 2 lbs cooked large shrimp , shelled 1/2 lb mushroom , sliced 1 cup cellophane[...]

Source: food.com
Chinese Chicken and Corn Soup

4 liters cold water 3 garlic cloves , crushed 2 bay leaves 1 whole chicken , cut into pieces to fit pot 1 tablespoon chicken stock powder 2 (440 g) cans[...]

Source: food.com
Chinese Hot Hot Chicken by Dinah Shore 1978

1/4 cup chicken stock 2 tablespoons dark soy sauce 1 tablespoon cream sherry 1 teaspoon chinese chili paste with garlic 1 teaspoon red wine vinegar 1 teaspoon[...]

Source: food.com

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