Difference between revisions of "Poultry"
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* [[coq-au-vin]] with [[wine]] and [[thyme]] in a [[Tajine#Making_coq-au-vin|tajine]] | * [[coq-au-vin]] with [[wine]] and [[thyme]] in a [[Tajine#Making_coq-au-vin|tajine]] | ||
| + | * [[ginseng soup]] with [[ginseng]] and [[garlic]] in a [[Tajine#Cooking_ginseng soup|tajine]]. | ||
* [[matzoh balls soup]] with [[pastry dough]] and [[small bones]] on an [[Hibachi#Cooking_matzoh balls soup|hibachi]] | * [[matzoh balls soup]] with [[pastry dough]] and [[small bones]] on an [[Hibachi#Cooking_matzoh balls soup|hibachi]] | ||
* [[poultry noodle wok]] with [[rice noodles]], [[carrots]], [[mushrooms]] and [[ginger]] on an [[Hibachi#Cooking_poultry noodle wok|hibachi]] | * [[poultry noodle wok]] with [[rice noodles]], [[carrots]], [[mushrooms]] and [[ginger]] on an [[Hibachi#Cooking_poultry noodle wok|hibachi]] | ||
Revision as of 19:44, 2 June 2016
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Uses for poultry
Poultry can be used to make:
- coq-au-vin with wine and thyme in a tajine
- ginseng soup with ginseng and garlic in a tajine.
- matzoh balls soup with pastry dough and small bones on an hibachi
- poultry noodle wok with rice noodles, carrots, mushrooms and ginger on an hibachi
- poultry sausage in a meat grinder
- wings on a gas barbeque
- yun cheong from poultry sausage with steamed rice and ginger on an hibachi
