How to make the Chicken recipes?

Give the ingrediants and procedureHow to make the Chicken recipes?
Per chance are you attempting to ask how to replace chicken in recipes that call for chicken?





I'm going to assume that that is what you're asking and that you don't have access to commercial replacements (from the two questions you answered you appear to be south Asian).





For recipes where chicken is a major ingredient the most common replacement is firm tofu. It's not too hard to make your own if you can't buy it and have access to soya beans (or other high protein white beans). If you don't understand what tofu is or how to make it just run a web search. If you can't obtain the salts normally used for producing tofu use food acids like vinegar or citrus to curdle the beans.





A better replacement is seitan (web search it). Once again, make your own from whatever wheat flour you can get.





No access to wheat flour? Steam dough balls from whatever flour you have access to and then use that to replace the dead birds.





If chicken isn't a major ingredient simply omit it and replace the flavor with anything mild in flavor!





Does that help?How to make the Chicken recipes?
Why on earth you think anyone in the Vegetarian and Vegan section would know the answer is a mystery.


This is what makes we wish we still had the Thumbs Down option for the questions as well as the answers.
Vegetarians don't eat chicken. No use asking here.
Recipe for making Chicken Apricot:


(Serves 6-8)





Ingredients:


6 to 8 Boneless Chicken Breast halves OR 24 chicken tenders


1 large package of Pepperidge Farm Herb Seasoned Stuffing Mix


1 Jar of Cains or Maries or other brand Thousand Island or Russian Salad Dressing (the thick kind in the supermarket produce section, not the thin kind where all the other salad dressings are)


1 Twelve or Thirteen oz. jar of Apricot Preserve...Smuckers or Other brand.


1 package Lipton Onion Soup Mix





Directions:





Prepare the Stuffing Mix per the directions on the bag.





Once done, pack the stuffing evenly into a large roasting pan.





Place the chicken breasts or tenders, evenly spaced, atop the stuffing.





Thoroughly mix the salad dressing, the Apricot Preserve, and the onion


soup mix in a large bowl, and pour evenly over the chicken and stuffing.





Cover the roasting pan tightly with aluminum foil.





Place the pan into a 325 degree oven about an hour.





Remove pan from oven, remove aluminum foil, and use spatula to remove each


serving of the coated chicken and stuffing.





Serve with whatever suits your fancy as far as veggies etc.