Monday, May 19, 2014

May 19 - Baked Chicken And Egg Noodles

I am starting this blog for my daughter Cathelyn. Hopefully, when she has more free time, she could start filling up this journal.

Cathelyn is growing in her interest in cooking. It could be the countless episodes that she watched in Food Network or just the thrill of being creative when cooking. She has cooked many times in the past. She loves the "Chopped" cooking episodes they had during the past summer. She begins to have a good sense of identifying the key ingredients and tastes of the food she eats.

When we had our Mother's Day dinner at Morimoto's, she decided that she wants to be a chef someday...just like Iron Chef Morimoto. And with a doting mother like me, I would like to give her as much opportunities to make that dream possible...


Ingredients
12 pieces of chicken drumstick
1 head of garlic, minced
2 tbsp. of minced ginger
2 cups of Italian bread crumbs
2 tbsp. coarse sea salt
1 tsp. freshly ground pepper
2 medium size carrots, diced
4 celery stalks, diced
1 cup minced scallion
12 oz. Light 'n Fluffy Egg Noodles












Preparation/Cooking Time: 1 hour
1. Fill a pot with about 3 quarts of water. Bring it to a boil.
2. Add the chicken drumsticks, ginger, garlic, salt, and pepper.
3. Let it boil for 30 minutes. Do not cover the pot.
4. Take out the chicken from the pot. Put the heat down to low.
5. Preheat the oven to 475 degrees Fahrenheit.
6. Put the 2 cups of Italian bread crumbs in a big, shallow bowl.
7. Dredge the chicken in the bread crumbs and lay them flat on a broiler pan.
8. Bake the chicken for 30 minutes.
9. While baking, cook the egg noodles in the chicken broth.
10. Turn the heat back to medium.
11. Add the carrots and celery. Let it cook for 20 minutes
12. At the last 10 minutes, add the scallion and egg noodles.