Tuesday, 3 January 2017

Chicken Tenders

Carole's Chatter: Chicken tenders

I don't often cook chicken tenders from scratch.  The ones you can get crumbed and frozen cook up very well.

But this time I had some fresh chicken tenders.


Chicken tenders
Oil (including some garlic oil)
Lump of rock sugar
Black bean chilli paste
Batons of fresh ginger
Chinese cooking wine
Fish sauce
A soupcon of black vinegar


Fry your lardons in the oil and then add your tenders and quickly fry off.  Add the seasonings and fry for one more minute.  Then transfer into the oven covered in foil to cook through.

The tenders remained succulent rather than drying out.


  1. So what are lardons? I think it would be so much fun if I could wiggle my nose and - like on Bewitched - I could pop down there to your place an dhave dinner with you! Then YOU could wiggle YOUR nose and pop in on us here in Texas and have lunch with US!

  2. Lardons are little cubes of bacon you buy to add flavour. I agree with you about beam me up Scottie travel. Have a great week. Cheers from Carole's Chatter

  3. That looks delicious! I hope you've had a lovely holiday season!


Your comments are most welcome. Cheers