Well, since I don’t have much time to write today (thanks to a certain little mess ball-no, not my baby, someone else…BABE) here are a couple of recipes for you guys!
Egg Drop Soup
Pot with Lid
Whisk (wooden spoon if you don’t have a whisk)
4 cups of water
4 chicken bullion cubes
Self-rising Flour (you can use starch, but I just use flour since I normally forget starch at the store)
2 large eggs
Bring the 4 cups of water to a boil, then add the bullion cubes and let them dissolve. Add salt and pepper. Next, add half of a 1/4 cup of flour and stir. Put the two eggs in a bowl and briefly whisk them. Slowly pour the eggs into the pot and stir while doing so. Let it simmer a few minutes, stirring once or twice, and it should be good. Enjoy!
Pot or pan deep enough to pour in canola oil
Self-rising or all-purpose flour
3 Boneless chicken breasts
Red cayenne pepper
Pour the oil to about halfway in the pot and put on a medium high setting. Next, rinse the chicken off with water and cut off any excess fat (if so desired). After the chicken is washed, cut into either strips or nugget-sized pieces. Add 3 eggs to a bowl that you would use for cereal, and then add some milk to it and stir. In a separate cereal bowl, add the flour. Mix in all of the spices to the flour and stir. Dip each chicken piece in the egg/milk mixture followed by evenly coating both sides of the chicken pieces in flour. Once you dip a chicken piece and coat it, put it in the hot oil. A good way to tell when it’s done is if the chicken is floating, and the breading is an orange-type color. (The best way to make sure it’s is to slice into the chicken to make sure the meat is white or get a meat thermometer.) Place on a plate with a few paper towels so that the oil can drip off and it should be done. Enjoy!
Do you have any variations of either or both of the recipes that you like?