Lup Cheong Chicken

Ingredients:

5 lbs boneless, skinless chicken thighs, sliced
1 bottle oyster sauce
1 lb lup cheng (Chinese sausage), sliced
1 bunch green onions, sliced
edamame
shiitake mushrooms, soaked in water to soften

Instructions:

Marinate the chicken with the oyster sauce for 2 hours to overnight. When ready to cook, in a medium to large pot, stir-fry the chicken until well done. In a separate pan, cook the lup cheong and mushrooms, then add it to the chicken. Mix in the green onions and edamame. Serve with rice or over chow mein noodles.

Chicken And Rice Casserole

Ingredients:

5 lbs chicken thighs
1 &1/2 Cup uncooked rice, washed
1 pkg. onion soup mix
2 cans cream of mushroom soup
water

Instructions:

Spread the raw rice on bottom of a large baking pan. Sprinkle the soup mix over the rice. Add 1 & 3/4 cups water. Place the chicken, skin side down, on top of the rice, making sure to cover all of the rice. Pour the mushroom soup over the chicken. Bake, uncovered, at 350 degrees for 2 hours. Enjoy.

Local Style Chicken Cacciatore

By: Ono Kine Recipes on Facebook

Instructions:

2-3 lbs. of Chicken Drumsticks
2 bottles of Ragu w/ Mushroom Sauce
1/2 small onion, cubed
1 tsp. garlic, grated
Salt and pepper to taste
1 Tbsp oil

Ingredients:

Boil chicken until cooked and drain. In a medium/large pot pour in oil or pam spray. On medium heat add in onions, garlic and let it cook for 2-3 minutes. Pour in Ragu sauce and cook for another 3-4 minutes. Now you can add in chicken and cook for 5-7 minutes then lower heat and let simmer for 20-30 minutes. Serve on a bed of spaghetti and a nice green salad. Simple, easy and great dinner for the family.