Boiled chicken

Easier to prepare and juicier, more tender chicken is impossible!A few more secretsThe chicken really falls apart this way. It's so tender that it's hard to take it out of the pot! It gets a wonderful color from the spices and you'll see it has a lot of juice. You can use this juice in two ways: 1. Make a nice sauce. Put it in a saucepan and thicken it with a little cornstarch. If you add a bit of white wine, it will be amazing! 2. Make homemade broth. Leave it in the slow cooker. After you're done with the chicken, put all the leftover bones back in. It's very easy to separate the bones, as the meat comes off them effortlessly. Also, add any vegetables you want, an onion, a bay leaf, a carrot, whatever you have in your fridge, and fill the slow cooker with water (not all the way to the top, of course, always leave a little room). Leave it again overnight and in the morning you'll have ready chicken broth. Strain it well and keep it to use in any recipe that calls for broth. I found the recipe on 100 days of real food.

Boiled eggs in tea. I made this because I had leftover Star anise and Chinese 5-spice powder that I wanted to use up.You can use oolong instead of black tea. Adjust the amount of star anise and Chinese 5-spice power to suit your taste. You could brine the eggs in the seasoning liquid and store in the fridge. It will be good for 1 week. Recipe by cozakura167

I wanted to use up a small amount of leftover boiled chicken that I had! It's also delicious with just raw vegetables.Thoroughly drain all the vegetables except for the tomatoes. Use the boiled chicken after it has thoroughly cooled. Recipe by Heartful Kitchen Rei

You can eat asap by itself or store couple days in fridge (airtight). I use for lasagna, rolls, cut up in rice or salads. Sometimes just snack right out the fridge. I'm a crazy veggie lover like that 🤪

You can buy it at any grocery store. Your way is better. Just easier to buy the flavored rice and faster. I got three babies and don't always have pimento make it all from scratch

#12platesI usually make a small jar of garlic oil and store in the fridge. I use it for many thing such as fried rice, stir fry or even for dipping sauce.For this recipe, I made my own egg noodle (next time I will share how to make homemade egg noodle). If you want to use store bought noodles, buy the Chinese kind of noodles or yakisoba noodles.

The concept of this recipe by Ali Slagle is that while you won't necessarily taste the condiments, they work in tandem to ensure that the boneless chicken has an easier time on the grill. The mayonnaise insulates and prevents sticking, and the mustard tenderizes and caramelizes. It works!

I'm trying to stay away from carbs so I love to use tofu as a substitute. I find that it gives you the same full feeling as rice.To make this a quick cook, I used previously boiled hard tofu from the fridge and previously pan grilled chicken that I stored in the chiller.

I know it's sounds wierd to hear that someone just boiled some chicken nugget. I just avoiding frying food, cause frying is not much healthy, but it's depend on what kind of oil that you use.

Healthier, more flavorful, and cheaper than store-bought. Save bones from roasts in the freezer, then when the bag fills up use them for stock.

A quick and easy recipe from my mother-in-law. If you want to make it even easier, just use bacon bits!

I got this from in a recipe book that came with my last microwave oven; I revised it to use the ingredients I had on hand.Warning: Store-bought curry powder is a blend of a wide variety of spices and is very convenient. But some brands contain salt. In this recipe I use curry powder without salt. Adjust the amount of salt accordingly. Recipe by Haruchamaru