Today I want to share with you my chicken in lemon soy recipe.

This recipe will probably be enough for 4 people. It's not a recipe that you can just choose to make as some of it must be left overnight.

Ingredients:

3 pound. chicken

1 cup of long-grain grain

soy sauce

2 tablespoons associated with lemon juice

1 tablespoon associated with vegetable oil

1/2 tablespoon floor ginger

1/2 tablespoon of " lemon " pepper

Lemon rind

Garlic cloves – chopped and you will have to put in the amount that you'll prefer



Instructions:

Take the skin from the pieces of chicken and cut away any excess fat that is on them. Place the pieces inside a shallow oven proof dish.

Blend together the soy sauce, chopped up ginger, lemon pepper, lemon liquid, oil and a cup associated with water. Pour this into the dish in order the chicken pieces are protected and leave to marinade within the fridge. This needs to be done for a minimum of 8 hours and to find the best results should be twenty four hours. On a couple of events turn the chicken over so as there isn't any doubt that all of it's been covered by the sauce.

Preheat the actual oven to 325 (one hundred sixty C) degrees.

Get a sizable casserole dish and grease this. Sprinkle the rice across the underside and then put the bits of chicken evenly across it. Pour the marinade over both rice and chicken ensuring it reaches all areas from the casserole dish.

Put in the oven as well as leave to cook for 40 minutes using the casserole lid on.
Take off the lid and still cook for a further 30 minutes or until it is clear how the chicken is properly cooked.

Use the lemon rind like a garnish and enjoy among the better of the low fat chicken recipes.

This is the best chicken soup there is! I bring the recipe that passed from my grandmother to my mother in our family and it's delicious! I won't lie, it's not very easy to make, but believe me, it's worth the trouble.

I suggest you to follow the exact instructions so you'll get the best result.

Before we start there are some things to care for:

1) The chicken must be fresh and free of any unnecessary fat and skin.

2) It's best if you use mineral water for the cooking, pure and clean.

3) The cooking is slow.You shouldn't let the water boil, just bubble a little.

Ingredients:

• 2 whole chicken weigh around 3 kg (6.5 lbs)

• 0.5 kg (1 lb) chicken wings

• 5 liters of mineral water

• 0.5 kg (1 lb) of clean and cut carrot

• 2 onions . Cut in half each • 4 celery leaves . Cut to quarters

• 10 parsley stems

• 1 clean parsley root

• 1 lettuce . Leaves should be soaked in hot water for about 1 min

• 1 leaf of dry bay leaf(or 2 fresh leaves)

• 1 spoon of black pepper - grains

• 1 spoon of kosher salt

• 1 spoon of dill - diced

Instruction:

1) Put the chickens with the wings in a big pot. Add the black pepper and the salt. Cover the chickens with the water (you don't have to use all the water, just male sure the water covers the whole chicken).

2) Put the pot on a medium fire and slowly bring to boiling.

3) When the water start to boil, lower the fire to a minimum and remove any froth (white foam that floats on the water). Don't stop until the water is clear again.

4) Once the water is clear add the other ingredients except the lettuce and the dill. Once everything added increase the heat to medium fire and let it get to boiling. Once again, when that happens, lower the fire to a minimum.

5) Let it cook on the low fire, and once it starts boiling add the lettuce leaves on top of the soup to prevent evaporation and overheating.

6) Cover the pot, but leave a narrow opening. Continue cooking for about 4 hours.

7) Once the soup is ready, filter it. You can throw the veggies away. Separate the chicken meat from the bones and throw the bones as well.

8) Now, you can cut the chicken meat into squares, add a spoon or 2 of the meat to each plate along with the chopped dill and pour the soup over it.

9) Enjoy your soup!

Another great chicken soup recipe.



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