Description:
This recipe calls for Chinese peppercorn which bear some resemblance to black peppercorns, they are not actually of the pepper family, but the dried berry of a tree of the rue family. You can also use Szechuan peppercorn.
This recipes also calls for 2 cups of cabbage. The health benefits of cabbage include treatment of constipation, headache, stomach ulcers, excess weight, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, ageing, and Alzheimer's disease. Cabbage is a good detoxifier too.
Ingredients:
Chicken breast - 400g (chopped)
Cabbage - 2 cups chopped
Red and green peppers - 1 each (chopped)
White onion - 1 (chopped)
Chinese peppercorn - 1 teaspoon (grinded)
Honey - 1 tbsp
Soy sauce - 2 tbsp
Salt - 1 to 2 teaspoons
Diced ginger - 1 tbsp
Chicken soup stock - 1 to 2 cups
Corn starch - 2 tbsp + 1/4cup water
Directions:
Mix all the ingredients in the slow cooker (but not the starch and water), and cook on low for 6 to 8 hours. Or 4 to 6 hours on medium-low.
In the last 30 minutes mix the starch and water into the pot. This will thicken the chicken in the crock pot. Then serve.
Special Diet: High Protein, Low Calorie, High Omega Fats, Diabetic - Low Carb
Category: Slow Cooker!
Submitted By: OK In Health
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 | Parmesan Chicken Cutlets | Category: Chicken
Description: Chicken meat is rich in protein - which is essential for growth and cell
repair - and low in fat. It also provides important B vitamins. Garlic can be very good for your health and immunity. Chicken is rated as a very good source of protein, providing 67.6% of the daily value for protein in 4 ounces. The structure of humans and animals is built on protein. We derive our amino acids from animal and plant sources of protein, then rearrange the nitrogen to make the pattern of amino acids we require.
People who are meat eaters, but are looking for ways to reduce the amount of fat in their meals, can try eating more chicken. The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed Choice grade T-bone steak. The fat in chicken is also less saturated than beef fat. However, eating the chicken with the skin doubles the amount of fat and saturated fat in the food. For this reason, chicken is best skinned before cooking.
You may add some extra vegetables to this dish by placing the cooked chicken on top of rice or vegetables | | Full Recipe |
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