Chicken & Green Beans

• 1 lb boneless chicken breasts or thighs, sliced
• 1 clove garlic, minced
• 1 onion, sliced
• 1 package frozen green beans
• 1/2 can Campbell's® Chicken Broth

Saute chicken with garlic and onion on medium heat until chicken is cooked through. Add green beans and chicken broth and heat through.

Serve with rice.

Note: this recipe may be altered by replacing frozen green beans with an appropriate fresh vegetable such as broccoli, Chinese peas or snap peas.

Chicken Long Rice

• 1 pound chicken thighs, sliced
• 1 garlic clove, minced
• grated ginger to taste
• 1 or 2 cans Campbell's® Chicken Broth
• 2 to 4 packages long rice
• 1 small jar of sliced mushrooms

Soak long rice according to package directions. Brown chicken with garlic and ginger in a medium pot. Add 1 can chicken broth, long rice, and mushroom. Bring to a boil and cook until long rice is translucent.

Serve with Chinese peas or snap peas.

Chicken Salad

• 6 or 7 chicken thighs, deboned and deveined
• 1 or 2 celery stalks, chopped
• 1/2 cup mayonnaise

Sprinkle each thigh with salt and pepper. Cook thighs in the microwave. Drain and cool thighs in a colander. Remove the skin and chop the meat. Add the celery stalks. Add mayonnaise and mix. Salt and pepper to taste.

Serve on crescent rolls.

Florence's Chicken

Flour, salt and pepper, chicken (shake in a bag). Deep fry. In pan boil ½ cup sugar, 1 cup shoyu (soy sauce), crushed garlic and ginger. Shake off excess oil from chicken and dunk into marinade sauce.

Mochiko Chicken

• 5 lbs deboned chicken thighs or 2-3 lbs beef
• 4 tablespoons cornstarch
• 4 tablespoons mochiko (rice flour)
• 1 tablespoon sesame seed oil
• 1 tablespoon green onions, chopped
• 4 tablespoons sugar
• 5 tablespoons shoyu (soy sauce)
• 1 clove garlic, crushed
• 2 tablespoons sesame seeds

Combine marinade ingredients. Stir until sugar dissolves. Soak chicken in marinade at least 2 hours or overnight. Mix in sesame seeds before frying. Deep fry on medium heat until golden brown.

Not Nishime

• 6 chicken drummettes
• 1 strip nishime kombu (seaweed) 36 inches long
• 1/2 cup water or chicken broth
• 1 cup gobo (burdock root)
• 1 cup carrots
• 1 cup takenoko (bamboo shoots)
• 5 - 6 dasheen (Japanese taro)
• 1/3 cup shoyu (soy sauce)
• 3 tablespoon sugar

Soak kombu in water until soft. Wash. Tie into knots about 2 inches apart. Cut the kombu apart between the knots. Peel gobo and cut diagonally into bite-size pieces. Soak gobo in water at least 1 hour or overnight. Peel dasheen and cut into bite-size pieces. Soak dasheen in water. Peel carrots and cut diagonally into bite-size pieces. Cut bamboo into bite-size pieces. Brown the chicken in the bottom of a medium pot with a little oil. Add kombu, water, and gobo and simmer for 20 minutes. Add carrots and bamboo shoots and simmer for 5 minutes. Add dasheen. Simmer 5 minutes or until all the vegetables are tender. Add shoyu and sugar and toss to mix. Serve hot or cold. Makes about 4 servings.

Roast Chicken

• 4 pounds chicken, washed and dried
• salt and pepper to taste

Rub salt and pepper into chicken inside and out. Roast chicken in the oven for 2 hours at 375 degrees.

Serve with rice and tossed salad.

Note: this recipe may be altered by replacing salt and pepper with garlic, lemon, Noh's® Chinese Roast Chicken, or other spices.

Shoyu Chicken

• 2 pounds chicken thighs
• 1 clove garlic, minced
• 1" ginger, grated
• 1/4 cup shoyu (soy sauce)
• 1/4 cup sugar
• 1 tablespoon green onions, sliced

Brown chicken thighs with garlic and ginger. Add shoyu and sugar and simmer for 20 minutes on medium heat. Add green onions just before serving.

Serve with rice and vegetables.

Turkey Rice Soup

• turkey bones from 1 natural roasted turkey
• water
• 2 cups rice
• salt and pepper

Add roasted turkey bones to a large pot and cover with water. Simmer for hours until meat falls from the bones. Strain soup through cheesecloth. Remove turkey from bones and return to soup. Add 2 cups rice to soup and simmer for hours more until rice grains are beyond burst. Salt and pepper to taste.