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Recipes That Use Pre-cooked Chicken?

Discussion in 'Recipe Central' started by Rihana, Oct 31, 2020.

  1. Rihana

    Rihana IL Hall of Fame

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    ^^Thank you! Never thought of making slits on the skin side! Wish I had some out for thawing. Hopefully tomorrow before the planned mid-week stove top cleaning. : ) I always like to clean the area soon after any fish cooking. For chicken, it can sort of wait a day.
     
  2. Hopikrishnan

    Hopikrishnan Gold IL'ite

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    Useful in speeding up the cooking process; not much of a problem :)(no skin off?) when you don't slit, or don't want to add a knife for dishwashing. Most restaurant cooks use way too much oil, almost like shallow frying. No need for that. Less oil, plus lid would cause less splatter; and when your fish is the kind that doesn't smell fishy, you can clean surface less frequently.
    Fish can be cooked with Mint-chutney and GG paste on top, and butter on the bottom (skin). Then turn over to cook the mint-gg. You can see how this can evolve into adding more flavors, and colors in a fish serving. Always rest fish a few minutes before serving.
     
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  3. Hopikrishnan

    Hopikrishnan Gold IL'ite

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    When butter sizzles (medium-low) place the salmon fillet, skin side down.
    upload_2021-1-12_20-31-39.png

    GG paste has some turmeric -- antifungal for storage in fridge.
    upload_2021-1-12_20-33-6.png

    Normally for this wide Salmon fillet, no need to slit skin.
    upload_2021-1-12_20-38-7.png
     
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  4. Saahasi

    Saahasi Silver IL'ite

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    Cook bone in marinated chicken pieces in a pressure cooker for 2 whistles or use an IP with an adult supervision.They must be half cooked.Remove,set aside and finish them on the stove top or oven.

    Rihana ji I tried this method of cooking the marinated chicken drumsticks in IP first and broiling in the oven. It’s fast and easy peasy. Got the idea from Instant Pot Tandoori Chicken Drumsticks

    I like your idea of using a 3 quart IP for NV cooking, however It’s always better to have an adult supervising the kid while using the IP/pressure cooker and stovetop/oven to avoid injuries.
     
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