STUFFED CHICKEN WINGS WITH ALMONDS:
12 chicken wings, middle part only
½ lb. small shrimp, minced + 2 oz ground pork
tapioca starch
3 oz. toasted and finely-ground almonds
cooking oil for deep-frying
seasonings:
½ tsp. rice wine or dry sherry
½ tsp. salt + ¼ tsp. white pepper
½ tsp. sesame oil
1 egg white
1 tbsp. tapioca starch
Rinse and pat dry chicken wings. De-bone each piece and dredge in tapioca starch.
Mix shrimp paste and minced pork together and add in seasoning ingredients, stirring well to combine. Form shrimp mixture into a ball and wrap a shrimp ball around one end of each piece of chicken wing. Dredge this with ground almond.
Heat oil in wok or non-stick saucepan until 370 degrees or until a dry chopstick dipped into center of hot oil gives rise to instantaneous bubbles. Deep-fry chicken pieces for 3-4 minutes or until golden brown and cooked.
NOTE: Finely-ground cashew nuts can be used to substitute for almonds.
Monday, January 30, 2012
CHICKEN: A little bit of extra work makes this a nice way to serve chicken legs.
STUFFED CHICKEN LEGS:
4 chicken legs, de-boned and reserve bones
1 onion, chopped
4 tbsp. + 2 tbsp. olive oil
2 cloves garlic, chopped
3 oz. sun-dried tomatoes, chopped
1 tbsp. chopped coriander
12 thin slices pancetta or bacon
sauce ingredients:
3 shallots + 1 garlic clove, chopped
2 small carrots, chopped
1 stalk celery, chopped
2 ripe tomatoes, peeled, seeded and chopped
½ cup dry white wine
2 cups chicken stock
3 tbsp. butter
salt and pepper
In a non-stick skillet, heat 2 tbsp. of the olive oil over medium-high heat and cook the onion until soft. Add sun-dried tomatoes, garlic and coriander and mix well together to make the stuffing. Divide mixture into 4 portions & stuff chicken legs with stuffing. Wrap each leg with 3 pieces of pancetta or bacon and tie with strings. Refrigerate until ready to cook.
Heat the remaining 2 tbsp. olive oil in skillet and brown reserved chicken bones. Add shallots, carrots and celery from sauce ingredient and cook until softened & browned. Add wine, tomatoes, garlic and cook a few minutes more. Add chicken stock and simmer mixture together for 30 minutes. Strain sauce into another saucepan. Bring back to the boil and whisk in butter, a few pieces at a time. Add salt and pepper to taste. Keep warm.
Add remaining olive oil into skillet and brown chicken legs over medium-high heat for about 10 minutes, turning from time to time. Remove strings, and serve with the sauce.
NOTE: Chicken breasts can be substituted. Make a pocket in the thick part of each chicken breast, stuffing and wrapping it with 3 slices of pancetta, and proceed with the cooking in the same way. Cook chicken breasts for about 5-7 minutes on each side, taking care not to overcook.
4 chicken legs, de-boned and reserve bones
1 onion, chopped
4 tbsp. + 2 tbsp. olive oil
2 cloves garlic, chopped
3 oz. sun-dried tomatoes, chopped
1 tbsp. chopped coriander
12 thin slices pancetta or bacon
sauce ingredients:
3 shallots + 1 garlic clove, chopped
2 small carrots, chopped
1 stalk celery, chopped
2 ripe tomatoes, peeled, seeded and chopped
½ cup dry white wine
2 cups chicken stock
3 tbsp. butter
salt and pepper
In a non-stick skillet, heat 2 tbsp. of the olive oil over medium-high heat and cook the onion until soft. Add sun-dried tomatoes, garlic and coriander and mix well together to make the stuffing. Divide mixture into 4 portions & stuff chicken legs with stuffing. Wrap each leg with 3 pieces of pancetta or bacon and tie with strings. Refrigerate until ready to cook.
Heat the remaining 2 tbsp. olive oil in skillet and brown reserved chicken bones. Add shallots, carrots and celery from sauce ingredient and cook until softened & browned. Add wine, tomatoes, garlic and cook a few minutes more. Add chicken stock and simmer mixture together for 30 minutes. Strain sauce into another saucepan. Bring back to the boil and whisk in butter, a few pieces at a time. Add salt and pepper to taste. Keep warm.
Add remaining olive oil into skillet and brown chicken legs over medium-high heat for about 10 minutes, turning from time to time. Remove strings, and serve with the sauce.
NOTE: Chicken breasts can be substituted. Make a pocket in the thick part of each chicken breast, stuffing and wrapping it with 3 slices of pancetta, and proceed with the cooking in the same way. Cook chicken breasts for about 5-7 minutes on each side, taking care not to overcook.
CHICKEN: If a less spicy version is preferred, reduce the amount or omit red pepper flakes & powder.
SPICY CHICKEN MASALA:
12 chicken thighs or parts
3 tbsp. lemon juice
1 tsp. each minced ginger & garlic
1 tsp. dried red pepper flakes + 1/2 tsp. red pepper powder
1 ½ to 2 tsp. salt
1 tsp. brown sugar + 2 tbsp. honey
2 tbsp. chopped fresh coriander
1 fresh green chilli, finely chopped
2 tbsp. cooking oil
fresh coriander sprigs to garnish
In a large bowl, combine lemon juice, ginger, garlic, red pepper flakes, salt, sugar and honey. Pour over chicken pieces in a large glass bowl and coat well. Let marinate for 1 hour.
Preheat the broiler to high. Add fresh coriander and chopped green chillies to chicken and arrange them on a rack in the roasting pan. Pour any remaining marinade over chicken and brush each piece with oil.
Put chicken about 3-4 inches from broiler and broil for about 20 minutes, turning once and basting with oil occasionally. Alternately, cook chicken in a preheated 350 degrees F oven for 35-40 minutes. Pierce with a skewer to check for doneness, if juices run clear and chicken pieces are browned, they are ready.
Garnish with coriander sprigs and serve with rice.
12 chicken thighs or parts
3 tbsp. lemon juice
1 tsp. each minced ginger & garlic
1 tsp. dried red pepper flakes + 1/2 tsp. red pepper powder
1 ½ to 2 tsp. salt
1 tsp. brown sugar + 2 tbsp. honey
2 tbsp. chopped fresh coriander
1 fresh green chilli, finely chopped
2 tbsp. cooking oil
fresh coriander sprigs to garnish
In a large bowl, combine lemon juice, ginger, garlic, red pepper flakes, salt, sugar and honey. Pour over chicken pieces in a large glass bowl and coat well. Let marinate for 1 hour.
Preheat the broiler to high. Add fresh coriander and chopped green chillies to chicken and arrange them on a rack in the roasting pan. Pour any remaining marinade over chicken and brush each piece with oil.
Put chicken about 3-4 inches from broiler and broil for about 20 minutes, turning once and basting with oil occasionally. Alternately, cook chicken in a preheated 350 degrees F oven for 35-40 minutes. Pierce with a skewer to check for doneness, if juices run clear and chicken pieces are browned, they are ready.
Garnish with coriander sprigs and serve with rice.
Sunday, January 29, 2012
CHICKEN BREAST: This is an easy technique to cook chicken breast in the oven. The honey-wine glaze makes it delicious.
ROASTED CHICKEN BREASTS:
4 chicken breasts
2 sprigs rosemary, plus extra for garnish
½ tsp. freshly ground pepper
salt and freshly ground pepper to taste
1-2 tbsp. butter
½ cup white wine
¼ cup liquid honey
Preheat oven to 350 degrees F.
In a heavy saucepan over medium heat, combine wine with honey. Simmer mixture until reduced by one-third. Add rosemary and pepper and mix in well. Remove from heat and set aside.
Season chicken breasts with salt and pepper to taste. Melt butter in a large oven-proof skillet set over medium-high heat and brown chicken breasts, in batches, with skin side down first. Sear chicken for 2-3 minutes per side or until skin is golden and crispy. Arrange all the chicken pieces in skillet, skin side up. Brush chicken with reserved honey-wine mixture.
Place skillet in preheated oven and roast chicken for 8 to 10 minutes or until no longer pink inside. Brush chicken with honey-wine mixture again halfway through cooking.
Serve chicken breasts garnished with rosemary.
4 chicken breasts
2 sprigs rosemary, plus extra for garnish
½ tsp. freshly ground pepper
salt and freshly ground pepper to taste
1-2 tbsp. butter
½ cup white wine
¼ cup liquid honey
Preheat oven to 350 degrees F.
In a heavy saucepan over medium heat, combine wine with honey. Simmer mixture until reduced by one-third. Add rosemary and pepper and mix in well. Remove from heat and set aside.
Season chicken breasts with salt and pepper to taste. Melt butter in a large oven-proof skillet set over medium-high heat and brown chicken breasts, in batches, with skin side down first. Sear chicken for 2-3 minutes per side or until skin is golden and crispy. Arrange all the chicken pieces in skillet, skin side up. Brush chicken with reserved honey-wine mixture.
Place skillet in preheated oven and roast chicken for 8 to 10 minutes or until no longer pink inside. Brush chicken with honey-wine mixture again halfway through cooking.
Serve chicken breasts garnished with rosemary.
CHICKEN: Try this recipe for a very tasty roasted or BBQed chicken.
BBQ-ROAST WHOLE CHICKEN:
1 chicken 3 to 4 lbs in weight
12 cloves garlic, unpeeled
10 sprigs thyme
1 lemon, halved
1 tbsp. olive oil
2 tbsp. chopped flat-leaf parsley
1 tbsp. all purpose flour
1 cup hot chicken stock
4 tsp salt and pepper to taste
Rinse, remove giblets from cavity and any fat deposits from under the skin; and pat dry chicken inside out. Rub the cavity with 2 tsp salt and pepper to taste, and stuff it with the unpeeled garlic cloves and thyme sprigs. Rub the skin of chicken with the lemon halves, making sure that the whole bird is evenly coated; then with another 2 tsp. salt. Cut lemon halves into quarters and add them into the cavity. Brush the bird all over with 2 tsp. of olive oil. Tie the legs together, tucking in the loose flap of skin covering the open cavity.
Chicken may be roasted in a covered barbeque, preheated to medium indirect heat. Position chicken on the grill, directly over a trip tray placed underneath. Cover the hood and roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer.
Alternately, roast chicken in a preheated 350 degrees F oven, for 1 hour to 75 minutes. Check for doneness after 1 hour of roasting.
When the chicken is ready, remove from oven or BBQ and let rest for 10-15 minutes on a plate before carving.
Pour off excess fat from roasting pan and place it on the stove over medium-low heat. Alternately, if the chicken was cooked in the BBQ, pour cooking juices in the drip tray into a saucepan.
Add in flour and cook over low heat for 2-3 minutes. Gradually whisk in hot stock, whisking continuously to prevent lumps. Bring to a boil and simmer at reduced heat for 3-4 minutes, or until sauce is thickened. Taste gravy for seasoning. Strain it into gravy boat and serve with carved chicken pieces.
VARIATION:
ROAST CHICKEN WITH LEMON BUTTER: Mix ¼ cup softened butter with 1 tbsp. lemon juice. Inset 2 fingers underneath the skin and loosen the skin all over the bird. Spread bits of lemon butter all over the bird under the skin. Season and stuff bird and roast it in the same way.
1 chicken 3 to 4 lbs in weight
12 cloves garlic, unpeeled
10 sprigs thyme
1 lemon, halved
1 tbsp. olive oil
2 tbsp. chopped flat-leaf parsley
1 tbsp. all purpose flour
1 cup hot chicken stock
4 tsp salt and pepper to taste
Rinse, remove giblets from cavity and any fat deposits from under the skin; and pat dry chicken inside out. Rub the cavity with 2 tsp salt and pepper to taste, and stuff it with the unpeeled garlic cloves and thyme sprigs. Rub the skin of chicken with the lemon halves, making sure that the whole bird is evenly coated; then with another 2 tsp. salt. Cut lemon halves into quarters and add them into the cavity. Brush the bird all over with 2 tsp. of olive oil. Tie the legs together, tucking in the loose flap of skin covering the open cavity.
Chicken may be roasted in a covered barbeque, preheated to medium indirect heat. Position chicken on the grill, directly over a trip tray placed underneath. Cover the hood and roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer.
Alternately, roast chicken in a preheated 350 degrees F oven, for 1 hour to 75 minutes. Check for doneness after 1 hour of roasting.
When the chicken is ready, remove from oven or BBQ and let rest for 10-15 minutes on a plate before carving.
Pour off excess fat from roasting pan and place it on the stove over medium-low heat. Alternately, if the chicken was cooked in the BBQ, pour cooking juices in the drip tray into a saucepan.
Add in flour and cook over low heat for 2-3 minutes. Gradually whisk in hot stock, whisking continuously to prevent lumps. Bring to a boil and simmer at reduced heat for 3-4 minutes, or until sauce is thickened. Taste gravy for seasoning. Strain it into gravy boat and serve with carved chicken pieces.
VARIATION:
ROAST CHICKEN WITH LEMON BUTTER: Mix ¼ cup softened butter with 1 tbsp. lemon juice. Inset 2 fingers underneath the skin and loosen the skin all over the bird. Spread bits of lemon butter all over the bird under the skin. Season and stuff bird and roast it in the same way.
CHICKEN: This is a very simple and easy way to cook chicken pieces with good result.
ROAST MARINADED CHICKEN PIECES:
10-12 chicken thighs, legs or other parts
2 shallots, coarsely chopped
6 tbsp. Dijon mustard
2 cloves garlic, peeled and left whole
juice of 1-2 lemons
6 tbsp. olive oil
coarse salt and pepper
a large handful of flat-leaf parsley
Place shallots, garlic, parsley, lemon juice, mustard and olive oil in the work bowl of food processor with steel blade attached. Use on/off pulsing action to process until chopped and mixed.
Rinse and pat dry chicken thighs. Prick the skin and meat with sharp knife; then rub with pureed mixture. Cover and refrigerate overnight.
Preheat oven to 350 degrees F. Place thighs on a rack in roasting pan and season with coarse salt and pepper to taste. Roast chicken for 40 minutes, or until well browned and cooked.
10-12 chicken thighs, legs or other parts
2 shallots, coarsely chopped
6 tbsp. Dijon mustard
2 cloves garlic, peeled and left whole
juice of 1-2 lemons
6 tbsp. olive oil
coarse salt and pepper
a large handful of flat-leaf parsley
Place shallots, garlic, parsley, lemon juice, mustard and olive oil in the work bowl of food processor with steel blade attached. Use on/off pulsing action to process until chopped and mixed.
Rinse and pat dry chicken thighs. Prick the skin and meat with sharp knife; then rub with pureed mixture. Cover and refrigerate overnight.
Preheat oven to 350 degrees F. Place thighs on a rack in roasting pan and season with coarse salt and pepper to taste. Roast chicken for 40 minutes, or until well browned and cooked.
Wednesday, January 25, 2012
ROAST CHICKEN: Try this one for a change of pace from the usual roast chicken recipe.
ROASTED SPICY CHICKEN:
3-4 lbs. fresh roasting chicken
2 tbsp. oil
2 tsp. garlic, crushed
2 tsp. grated ginger
2 tsp. tomato paste
½ cup tomatoes, peeled, and chopped
2 tsp. salt or to taste
spice mix:
2 tsp. ground coriander
¼ tsp. turmeric
½ tsp. chilli powder
1 tsp. garam marsala
chopped coriander for garnish
In a saucepan over medium high heat, heat oil until hot and cook garlic and onions for 2-3 minutes, stirring constantly. Add tomato puree and cook 1-2 minutes more. Add tomatoes, spice mix and salt and cook until tomatoes are soft.
Preheat oven to 375 degrees F. Rinse and pat dry chicken and make slits all over the bird. Rub chicken all over with the spice and tomato mixture. Transfer chicken to a rack in the roasting pan.
Roast chicken for about 50-60 minutes, or until an instant-read thermometer inserted into the meaty part of thigh, not touching any bone, registers 160-170 degrees F. Do not overcook. Let chicken rest for 10 minutes before carving.
Thicken pan juice with a little cornstarch mixed with water to serve with chicken. Garnish with chopped coriander.
3-4 lbs. fresh roasting chicken
2 tbsp. oil
2 tsp. garlic, crushed
2 tsp. grated ginger
2 tsp. tomato paste
½ cup tomatoes, peeled, and chopped
2 tsp. salt or to taste
spice mix:
2 tsp. ground coriander
¼ tsp. turmeric
½ tsp. chilli powder
1 tsp. garam marsala
chopped coriander for garnish
In a saucepan over medium high heat, heat oil until hot and cook garlic and onions for 2-3 minutes, stirring constantly. Add tomato puree and cook 1-2 minutes more. Add tomatoes, spice mix and salt and cook until tomatoes are soft.
Preheat oven to 375 degrees F. Rinse and pat dry chicken and make slits all over the bird. Rub chicken all over with the spice and tomato mixture. Transfer chicken to a rack in the roasting pan.
Roast chicken for about 50-60 minutes, or until an instant-read thermometer inserted into the meaty part of thigh, not touching any bone, registers 160-170 degrees F. Do not overcook. Let chicken rest for 10 minutes before carving.
Thicken pan juice with a little cornstarch mixed with water to serve with chicken. Garnish with chopped coriander.
ROAST CHICKEN: The roast chicken with lemons is an old family favouite that never failed to please.
ROAST WHOLE CHICKEN: WITH TANGERINES OR LEMONS:
1 roasting chicken, about 3-4 lb. in weight
3 tangerines
12 whole cloves
2 stalks of celery, chopped
1 lime; cut in half
salt and pepper
1 x 6-inch cinnamon stick
6 tbsp. butter, softened
½ cup chicken stock + 1/3 cup orange juice
2 tsp. cornstarch mixed with 1 tbsp. water
Preheat oven to 425 degrees F. Slice off bottoms and tops of 2 tangerines and stud each with 6 cloves. Peel off zest of the remaining tangerine and cut into fine strips.
Spread chopped celery on the bottom of a roasting pan and set a rack in the pan. Rinse, pat dry and rub chicken, inside and out, with the lime. Season chicken with 2-3 tsp. salt and pepper to taste. Place cinnamon stick and tangerines in cavity.
Mix half the butter with the tangerine zest. Gently loosen the skin from the breast and thighs of the chicken and push tangerine butter under the skin. Rub remaining butter all over the chicken. Truss and place chicken on the rack.
Roast chicken, breast-side up first, for 20 minutes. Turn over and roast for 20 minutes more, or until skin is crisp and golden brown. Start basting with pan juices. Reduce oven to 350 degrees F. and roast 15 to 20 minutes more, or until juices run clear when thigh is pierced with a skewer, or until meat thermometer inserted into meaty part registers 160-170 degrees F. Do not overcook. Leave to rest in a warm place for 10-15 minutes before carving.
Skim off fat from roasting pan and sit pan over medium heat on the stove. Add orange juice and the stock. Simmer together for 10 minutes. Thicken sauce with cornstarch solution. Serve sauce with carved chicken.
VARIATION: Roast Lemon chicken:
Make lemon butter by mixing together ¾ cup softened butter, 2 tsp. lemon rind, 2 tbsp. lemon juice and salt and pepper to taste. Wrap mixture in waxed paper and refrigerate until needed. Proceed to prepare chicken and spread pieces of lemon butter under the skin of the whole bird. Roast chicken in the same way.
1 roasting chicken, about 3-4 lb. in weight
3 tangerines
12 whole cloves
2 stalks of celery, chopped
1 lime; cut in half
salt and pepper
1 x 6-inch cinnamon stick
6 tbsp. butter, softened
½ cup chicken stock + 1/3 cup orange juice
2 tsp. cornstarch mixed with 1 tbsp. water
Preheat oven to 425 degrees F. Slice off bottoms and tops of 2 tangerines and stud each with 6 cloves. Peel off zest of the remaining tangerine and cut into fine strips.
Spread chopped celery on the bottom of a roasting pan and set a rack in the pan. Rinse, pat dry and rub chicken, inside and out, with the lime. Season chicken with 2-3 tsp. salt and pepper to taste. Place cinnamon stick and tangerines in cavity.
Mix half the butter with the tangerine zest. Gently loosen the skin from the breast and thighs of the chicken and push tangerine butter under the skin. Rub remaining butter all over the chicken. Truss and place chicken on the rack.
Roast chicken, breast-side up first, for 20 minutes. Turn over and roast for 20 minutes more, or until skin is crisp and golden brown. Start basting with pan juices. Reduce oven to 350 degrees F. and roast 15 to 20 minutes more, or until juices run clear when thigh is pierced with a skewer, or until meat thermometer inserted into meaty part registers 160-170 degrees F. Do not overcook. Leave to rest in a warm place for 10-15 minutes before carving.
Skim off fat from roasting pan and sit pan over medium heat on the stove. Add orange juice and the stock. Simmer together for 10 minutes. Thicken sauce with cornstarch solution. Serve sauce with carved chicken.
VARIATION: Roast Lemon chicken:
Make lemon butter by mixing together ¾ cup softened butter, 2 tsp. lemon rind, 2 tbsp. lemon juice and salt and pepper to taste. Wrap mixture in waxed paper and refrigerate until needed. Proceed to prepare chicken and spread pieces of lemon butter under the skin of the whole bird. Roast chicken in the same way.
ROAST CHICKEN: This is the first of a few recipes for roasting whole chicken. Please try them all.
ROAST WHOLE CHICKEN WITH GINGER & GARLIC:
1 x 4 lb. chicken, at room temperature
2 tbsp. unsalted butter, softened
4 whole cloves garlic + 1 minced clove
1 tbsp. freshly grated ginger roots + 12 thin ginger slices
1 onion and 1 lime, quartered
2 serrano chilies, seeded and sliced
½ cup chicken stock
1 tbsp fish sauce
salt and freshly ground pepper
1 tsp. tapioca or cornstarch mixed with 1 tbsp. water
Preheat oven to 425 degrees F. Rinse and pat dry chicken thoroughly. Insert 2 fingers underneath the skin and loosen the skin all over the bird. Season chicken with salt and pepper to taste.
In a small bowl, mix butter with the minced garlic and grated ginger and season mixture with salt and pepper to taste. Spread half of this mixture evenly under the skin and the rest over the chicken.
Set the chicken, breast side up, on a rack in a roasting pan. Scatter the onion and lime quarters, the whole garlic, ginger and chilli slices over the chicken and add ½ cup water to the roasting pan. Sit roasting pan in the lower third of the oven.
Roast for 20 minutes; then turn chicken over with tongs and roast for another 20 minutes. Turn the chicken back to breast-side up and pour ½ cup water into roasting pan. Roast for 10-20 minutes longer or until an internal thermometer, inserted into the inner thigh, registers 160 to 17o degrees, according to personal preference. Be careful not to overcook.
Remove chicken from pan, tilting to drain the cavity juices into roasting pan, and transfer it to a cutting board to rest for 10-15 minutes.
Skim fat off pan juice and set roasting pan over high heat on the stove. Add chicken stock, stirring and scraping up brown bits in the pan, and cook until liquid comes to a boil. Add fish sauce and adjust seasoning. Add in enough starch solution to thicken sauce slightly.
Carve chicken into serving pieces. Strain sauce into gravy boat to serve with chicken.
1 x 4 lb. chicken, at room temperature
2 tbsp. unsalted butter, softened
4 whole cloves garlic + 1 minced clove
1 tbsp. freshly grated ginger roots + 12 thin ginger slices
1 onion and 1 lime, quartered
2 serrano chilies, seeded and sliced
½ cup chicken stock
1 tbsp fish sauce
salt and freshly ground pepper
1 tsp. tapioca or cornstarch mixed with 1 tbsp. water
Preheat oven to 425 degrees F. Rinse and pat dry chicken thoroughly. Insert 2 fingers underneath the skin and loosen the skin all over the bird. Season chicken with salt and pepper to taste.
In a small bowl, mix butter with the minced garlic and grated ginger and season mixture with salt and pepper to taste. Spread half of this mixture evenly under the skin and the rest over the chicken.
Set the chicken, breast side up, on a rack in a roasting pan. Scatter the onion and lime quarters, the whole garlic, ginger and chilli slices over the chicken and add ½ cup water to the roasting pan. Sit roasting pan in the lower third of the oven.
Roast for 20 minutes; then turn chicken over with tongs and roast for another 20 minutes. Turn the chicken back to breast-side up and pour ½ cup water into roasting pan. Roast for 10-20 minutes longer or until an internal thermometer, inserted into the inner thigh, registers 160 to 17o degrees, according to personal preference. Be careful not to overcook.
Remove chicken from pan, tilting to drain the cavity juices into roasting pan, and transfer it to a cutting board to rest for 10-15 minutes.
Skim fat off pan juice and set roasting pan over high heat on the stove. Add chicken stock, stirring and scraping up brown bits in the pan, and cook until liquid comes to a boil. Add fish sauce and adjust seasoning. Add in enough starch solution to thicken sauce slightly.
Carve chicken into serving pieces. Strain sauce into gravy boat to serve with chicken.
Tuesday, January 24, 2012
CHICKEN BREAST: This is a simple and easy to follow recipe that gives the meat a "zing".
ROAST CHICKEN BREASTS WITH SUN-DRIED TOMATOES:
4 boneless chicken breasts, about 5 oz, each
3 tbsp. each of olive oil & balsamic vinegar
4 tbsp. sun-dried tomatoes,
2 tbsp. teriyaki sauce, store bought
2 medium tomatoes, diced
1 tbsp. chopped shallots
½ cup cooked or canned corn kernels
1 tbsp. tarragon leaves, chopped
8 fresh spinach leaves
salt and freshly ground pepper
Preheat oven to 375 degrees F. Blanch sun-dried tomatoes in boiling water, drain, pat dry and cut into matchsticks.
Slit each chicken breast horizontally and fill it with 2 spinach leaves and 1/3 tbsp. sun-dried tomato strips. Rub chicken breasts with salt and pepper to taste and arrange in a single layer in a large roasting pan.
Mix together shallots, olive oil, balsamic vinegar and teriyaki sauce; and pour mixture over chicken breasts. Top this with the diced tomatoes and rest of sun-dried tomato strips.
Bake 20-30 minutes or until juices run clear. Remove chicken and place them on each of 4 heated serving plates. Keep warm.
Put roasting pan on the stove over medium-high heat, add tarragon leaves and corn. Bring to the boil and cook to reduce sauce until it thickens. Pour sauce over chicken breasts to serve.
4 boneless chicken breasts, about 5 oz, each
3 tbsp. each of olive oil & balsamic vinegar
4 tbsp. sun-dried tomatoes,
2 tbsp. teriyaki sauce, store bought
2 medium tomatoes, diced
1 tbsp. chopped shallots
½ cup cooked or canned corn kernels
1 tbsp. tarragon leaves, chopped
8 fresh spinach leaves
salt and freshly ground pepper
Preheat oven to 375 degrees F. Blanch sun-dried tomatoes in boiling water, drain, pat dry and cut into matchsticks.
Slit each chicken breast horizontally and fill it with 2 spinach leaves and 1/3 tbsp. sun-dried tomato strips. Rub chicken breasts with salt and pepper to taste and arrange in a single layer in a large roasting pan.
Mix together shallots, olive oil, balsamic vinegar and teriyaki sauce; and pour mixture over chicken breasts. Top this with the diced tomatoes and rest of sun-dried tomato strips.
Bake 20-30 minutes or until juices run clear. Remove chicken and place them on each of 4 heated serving plates. Keep warm.
Put roasting pan on the stove over medium-high heat, add tarragon leaves and corn. Bring to the boil and cook to reduce sauce until it thickens. Pour sauce over chicken breasts to serve.
CHICKEN: This recipe was given to me by a friend who used to live in Bethesda, Maryland. It is fried chicken with a twist and quite delicious.
MARYLAND-STYLE CHICKEN WITH CREAM GRAVY:
2 ½ to 3 lb. chicken
¼ cup water
1 tbsp. flour
1 ½ cup milk, scalded
salt & pepper to taste
pinch grated nutmeg
cooking oil
Rinse chicken, pat dry and cut into serving pieces. Season with salt and pepper and dredge the pieces with flour.
In a large non-stick skillet, heat 2-3 tbsp. oil over medium-high heat. Arrange chicken pieces in a single layer and cook them in batches, with lid on, for 5 minutes on each side. Continue cooking, uncovered, for 5 minutes more on each side or until pieces are browned. Remove to drain on paper towels and keep warm. Cook remaining chicken pieces in the same way.
Pour off all but 1 tbsp. oil and add water. Return chicken pieces to pan and cook them in the water for 10 to 15 minutes, or until the juice runs clear when the fleshy part of the thigh is pricked with a skewer. Transfer chicken pieces to a heated platter and keep warm.
Stir flour into skillet and cook over low heat for 3 minutes, scraping all the brown bits from the bottom and sides of the pan. Remove pan from heat and pour in the milk, whisking constantly until mixture is smooth and free of lumps. Bring to the boil and simmer sauce for 10-15 minutes.
Add freshly grated nutmeg, salt and pepper to taste. Transfer the gravy to a heated sauceboat, and serve it with the chicken.
2 ½ to 3 lb. chicken
¼ cup water
1 tbsp. flour
1 ½ cup milk, scalded
salt & pepper to taste
pinch grated nutmeg
cooking oil
Rinse chicken, pat dry and cut into serving pieces. Season with salt and pepper and dredge the pieces with flour.
In a large non-stick skillet, heat 2-3 tbsp. oil over medium-high heat. Arrange chicken pieces in a single layer and cook them in batches, with lid on, for 5 minutes on each side. Continue cooking, uncovered, for 5 minutes more on each side or until pieces are browned. Remove to drain on paper towels and keep warm. Cook remaining chicken pieces in the same way.
Pour off all but 1 tbsp. oil and add water. Return chicken pieces to pan and cook them in the water for 10 to 15 minutes, or until the juice runs clear when the fleshy part of the thigh is pricked with a skewer. Transfer chicken pieces to a heated platter and keep warm.
Stir flour into skillet and cook over low heat for 3 minutes, scraping all the brown bits from the bottom and sides of the pan. Remove pan from heat and pour in the milk, whisking constantly until mixture is smooth and free of lumps. Bring to the boil and simmer sauce for 10-15 minutes.
Add freshly grated nutmeg, salt and pepper to taste. Transfer the gravy to a heated sauceboat, and serve it with the chicken.
CHICKEN BREAST: Unfortunately, the tequila called for in this recipe makes this delicious way to cook chicken breast a miss for the children.
MARGARITA CHICKEN BREAST:
4 chicken breasts, skin on, excess fat removed
¼ cup tequila
¼ cup lime juice
2 small chillies, finely chopped
3 cloves garlic, crushed
¼ cup finely chopped coriander
1 tbsp. olive oil
salt and pepper
Mix well together tequila, lime juice, chilli, garlic, coriander leaves and olive oil and pour mixture over chicken breasts in a large re-sealable plastic bag. Flip the bag over a few times to make sure chicken breasts are well coated. Refrigerate for at least 2 hours, or preferably overnight.
Preheat barbeque to medium-high direct heat and lightly oil the grill. Remove chicken breasts from marinade and put them on the grill. Season them with salt and pepper to taste and grill for 6-8 minutes on each side, or until cooked through. Do not over cook.
Slice chicken breasts to serve.
4 chicken breasts, skin on, excess fat removed
¼ cup tequila
¼ cup lime juice
2 small chillies, finely chopped
3 cloves garlic, crushed
¼ cup finely chopped coriander
1 tbsp. olive oil
salt and pepper
Mix well together tequila, lime juice, chilli, garlic, coriander leaves and olive oil and pour mixture over chicken breasts in a large re-sealable plastic bag. Flip the bag over a few times to make sure chicken breasts are well coated. Refrigerate for at least 2 hours, or preferably overnight.
Preheat barbeque to medium-high direct heat and lightly oil the grill. Remove chicken breasts from marinade and put them on the grill. Season them with salt and pepper to taste and grill for 6-8 minutes on each side, or until cooked through. Do not over cook.
Slice chicken breasts to serve.
Monday, January 23, 2012
CHICKEN: Even young children can enjoy the taste of curry without being affected by too much spiciness with this recipe.
INDIAN STYLE BUTTER CHICKEN:
2-3 lbs, or 6 to 7 cups of boned, skinned fair-sized chicken pieces
2/3 cup plain or natural yogurt
½ cup ground almond
curry mix:
1 ½ tsp. chilli powder
¼ tsp. each of crushed dry bay leaves, ground cloves & ground cinamon
1 tsp. garam masala
4 green cardamom pods
1 tsp. each minced fresh ginger & minced garlic
1-1 ½ tsp. salt or to taste
2 tbsp. butter + 1 tbsp. canola oil
2 cups canned tomatoes
2 medium onions, sliced
2 tbsp. chopped fresh coriander
4 tbsp. 18% cream
coriander sprig to garnish
In a large bowl, combine yogurt, ground almonds, the curry mix and ginger, garlic, tomatoes and salt to taste.
Pour mixture over chicken pieces in a large glass bowl, turning over to coat well. Set aside to marinade for 1 hour.
In a large non-stick saucepan over high heat, melt butter in oil. Add onions and fry for 2- 3 minutes. Add the chicken pieces and cook for 7-10 minutes, or until chicken is cooked. Taste chicken and adjust seasoning, if necessary.
Pour off excess fat in the pan and stir in half the coriander and cream. Cover pot and bring mixture to the boil. Reduce heat and simmer for 2-3 minutes to heat through. Stir in remaining coriander.
Garnish with chopped coriander sprigs to serve.
2-3 lbs, or 6 to 7 cups of boned, skinned fair-sized chicken pieces
2/3 cup plain or natural yogurt
½ cup ground almond
curry mix:
1 ½ tsp. chilli powder
¼ tsp. each of crushed dry bay leaves, ground cloves & ground cinamon
1 tsp. garam masala
4 green cardamom pods
1 tsp. each minced fresh ginger & minced garlic
1-1 ½ tsp. salt or to taste
2 tbsp. butter + 1 tbsp. canola oil
2 cups canned tomatoes
2 medium onions, sliced
2 tbsp. chopped fresh coriander
4 tbsp. 18% cream
coriander sprig to garnish
In a large bowl, combine yogurt, ground almonds, the curry mix and ginger, garlic, tomatoes and salt to taste.
Pour mixture over chicken pieces in a large glass bowl, turning over to coat well. Set aside to marinade for 1 hour.
In a large non-stick saucepan over high heat, melt butter in oil. Add onions and fry for 2- 3 minutes. Add the chicken pieces and cook for 7-10 minutes, or until chicken is cooked. Taste chicken and adjust seasoning, if necessary.
Pour off excess fat in the pan and stir in half the coriander and cream. Cover pot and bring mixture to the boil. Reduce heat and simmer for 2-3 minutes to heat through. Stir in remaining coriander.
Garnish with chopped coriander sprigs to serve.
CHICKEN: This recipe works for whole cut-up chicken as well as chicken wings. Cut down on the chillies for those who prefer not too spicy food.
INDONESIAN STYLE CHICKEN:
3 ½-4 lb. chicken pieces
freshly ground black pepper
1 clove garlic
1 onion, quartered
3 red hot chilli peppers, finely chopped
2 tbsp. water
2 tbsp. oil
½ tsp. red pepper flakes
6 tbsp. dark soy sauce
3 tbsp. sugar
2 tbsp. rice wine
3 tbsp. lemon juice
In a blender or food processor, blend together water, garlic, onion until finely chopped.
Heat oil in a large skillet over medium-low heat and add onion mixture and chilli peppers. Cook mixture, stirring, for 10 minutes. Remove from heat and stir in sugar, soy sauce, lemon juice, red pepper flakes and black pepper. Mix well and allow it to cool.
Rinse chicken pieces, pat dry and place them in a large bowl. Add soy mixture, turning over chicken pieces to coat well with the liquid. Cover bowl and refrigerate until the next day, turning chicken over occasionally to coat evenly.
Preheat oven to 350 degrees F. Remove chicken pieces from marinade and pat dry. Transfer to rack in a large baking pan. Bake 40 minutes or until juices run clean.
Alternately, cook chicken pieces over a BBQ grill, 4-6-inches from the coal or other source of heat, for 40 to 45 minutes, basting with marinade, until tested done
3 ½-4 lb. chicken pieces
freshly ground black pepper
1 clove garlic
1 onion, quartered
3 red hot chilli peppers, finely chopped
2 tbsp. water
2 tbsp. oil
½ tsp. red pepper flakes
6 tbsp. dark soy sauce
3 tbsp. sugar
2 tbsp. rice wine
3 tbsp. lemon juice
In a blender or food processor, blend together water, garlic, onion until finely chopped.
Heat oil in a large skillet over medium-low heat and add onion mixture and chilli peppers. Cook mixture, stirring, for 10 minutes. Remove from heat and stir in sugar, soy sauce, lemon juice, red pepper flakes and black pepper. Mix well and allow it to cool.
Rinse chicken pieces, pat dry and place them in a large bowl. Add soy mixture, turning over chicken pieces to coat well with the liquid. Cover bowl and refrigerate until the next day, turning chicken over occasionally to coat evenly.
Preheat oven to 350 degrees F. Remove chicken pieces from marinade and pat dry. Transfer to rack in a large baking pan. Bake 40 minutes or until juices run clean.
Alternately, cook chicken pieces over a BBQ grill, 4-6-inches from the coal or other source of heat, for 40 to 45 minutes, basting with marinade, until tested done
CHICKEN WINGS: Use a strong-flavoured ham, such as Chinese Yunnan ham or Virginia ham to give extra flavour to the meat.
STEAM CHICKEN WINGS WITH HAM:
24 middle pieces of chicken wings
3 large slices of ham
seasoning:
2 tsp. salt + 1 tsp. sugar
1 tbsp. minced or grated ginger
2 tsp light soy sauce
1 tsp. rice wine or dry sherry
dash white pepper
sauce:
½ tsp. each salt + sugar
1 tbsp. oyster-flavoured sauce
1 tsp. rice wine or dry sherry
½ tsp. sesame oil
2-3 tsp. light soy sauce
1 tsp. tapioca starch mixed with ½ cup chicken stock or water
Rinse and pat dry wing pieces. Place chicken pieces in a glass dish and season well with seasoning ingredients. Let stand 30 minutes. Cut each slice of ham into 8 long pieces, roughly equalling the length of the chicken pieces.
Bring a large pot of water to a boil. Place dish of chicken in a bamboo steamer fitted over the rim of the pot. Steam chicken, covered, over high heat for 3-4 minutes. Remove and cool for 10 minutes.
Re-arrange chicken pieces in the dish, lining up chicken pieces on the side, alternating with ham pieces decoratively. Transfer dish to bamboo steamer again.
Bring water in the pot to boiling again and steam chicken and ham, covered, for 20-25 minutes more, or until fully cooked. Remove from steamer and pour off excess steaming liquid from dish. Invert dish over a warm serving platter.
Mix sauce ingredients together in a small saucepan and bring to a boil. Boil for 1-2 minutes to thicken sauce, adjusting seasoning if necessary. Pour sauce over chicken to serve.
24 middle pieces of chicken wings
3 large slices of ham
seasoning:
2 tsp. salt + 1 tsp. sugar
1 tbsp. minced or grated ginger
2 tsp light soy sauce
1 tsp. rice wine or dry sherry
dash white pepper
sauce:
½ tsp. each salt + sugar
1 tbsp. oyster-flavoured sauce
1 tsp. rice wine or dry sherry
½ tsp. sesame oil
2-3 tsp. light soy sauce
1 tsp. tapioca starch mixed with ½ cup chicken stock or water
Rinse and pat dry wing pieces. Place chicken pieces in a glass dish and season well with seasoning ingredients. Let stand 30 minutes. Cut each slice of ham into 8 long pieces, roughly equalling the length of the chicken pieces.
Bring a large pot of water to a boil. Place dish of chicken in a bamboo steamer fitted over the rim of the pot. Steam chicken, covered, over high heat for 3-4 minutes. Remove and cool for 10 minutes.
Re-arrange chicken pieces in the dish, lining up chicken pieces on the side, alternating with ham pieces decoratively. Transfer dish to bamboo steamer again.
Bring water in the pot to boiling again and steam chicken and ham, covered, for 20-25 minutes more, or until fully cooked. Remove from steamer and pour off excess steaming liquid from dish. Invert dish over a warm serving platter.
Mix sauce ingredients together in a small saucepan and bring to a boil. Boil for 1-2 minutes to thicken sauce, adjusting seasoning if necessary. Pour sauce over chicken to serve.
Sunday, January 22, 2012
CHICKEN WINGS: Try this recipe for a subtle curry flavour that does wonders to pan-fried or baked chicken wings.
CURRY-FLAVOURED CHICKEN WINGS:
2-3 lbs. chicken wings, without wing tips
seasonings ingredients:
2 tbsp. curry powder
½ tbsp. minced garlic
½ tsp. 5-spice powder
1 tbsp. dark soy sauce
1 tsp. salt
¼ tsp. black pepper
½ tbsp. sugar
1 tbsp. rice wine
1 egg yolk
3-4 tbsp. tapioca or corn starch
cooking oil
Rinse and pat dry chicken wings, cutting each into 2 pieces through the joint’ and transfer to a large glass bowl. Add seasoning ingredients and mix well together. Marinate for 30 minutes.
Add egg yolk and stir in well to coat; then roll each piece of chicken in the starch.
In a large non-stick saucepan over high heat, heat 2 tbsp. oil until very hot. Brown chicken wings in batches, removing to a plate as they are cooked.
Pour off excess fats from saucepan and reduce heat to medium, return chicken wings and cook, covered by a splatter screen only, for 5-6 minutes, or until juices run clear when pierced with a sharp knife.
Alternately, arrange chicken wings in a large roasting pan and brush them with a little oil. Cook in preheated 350 degrees oven for 20 minutes, turn oven and brush with oil again. Cook 20 minutes more.
2-3 lbs. chicken wings, without wing tips
seasonings ingredients:
2 tbsp. curry powder
½ tbsp. minced garlic
½ tsp. 5-spice powder
1 tbsp. dark soy sauce
1 tsp. salt
¼ tsp. black pepper
½ tbsp. sugar
1 tbsp. rice wine
1 egg yolk
3-4 tbsp. tapioca or corn starch
cooking oil
Rinse and pat dry chicken wings, cutting each into 2 pieces through the joint’ and transfer to a large glass bowl. Add seasoning ingredients and mix well together. Marinate for 30 minutes.
Add egg yolk and stir in well to coat; then roll each piece of chicken in the starch.
In a large non-stick saucepan over high heat, heat 2 tbsp. oil until very hot. Brown chicken wings in batches, removing to a plate as they are cooked.
Pour off excess fats from saucepan and reduce heat to medium, return chicken wings and cook, covered by a splatter screen only, for 5-6 minutes, or until juices run clear when pierced with a sharp knife.
Alternately, arrange chicken wings in a large roasting pan and brush them with a little oil. Cook in preheated 350 degrees oven for 20 minutes, turn oven and brush with oil again. Cook 20 minutes more.
CHICKEN WINGS: Chicken wings cooked this way are delicious as finger food served at parties. Kids love them too.
ORIENTAL CHICKEN WING:
3 lb. chicken wings, without wing tips
marinade:
½ cup soy sauce
¼ cup Madeira wine or sherry
¼ cup pineapple juice
¼ cup orange juice
¼ cup packed dark brown sugar
1 tsp. finely chopped ginger
1 tsp. lemon juice
¾-1 cup flour
oil for deep frying
Wash and pat dry chicken wings, and cut each into 2 pieces through the joint.
Combine marinade ingredients and pour over chicken pieces in a large re-sealable plastic bag. Marinade for 6 hours or overnight in refrigerator
Drain chicken and reserve marinade. Roll chicken pieces in flour to coat.
In a large heavy saucepan, heat enough oil for deep frying to 370 degrees or until tested hot enough with a dry chopstick. Deep fry wings for 4-5 minutes until golden and cooked.
Instead of deep-frying, chicken wings may be baked in a preheated 350 degrees F oven for 40 minutes, then broil quickly on both sides, under a preheated broiler, until crisp and browned.
3 lb. chicken wings, without wing tips
marinade:
½ cup soy sauce
¼ cup Madeira wine or sherry
¼ cup pineapple juice
¼ cup orange juice
¼ cup packed dark brown sugar
1 tsp. finely chopped ginger
1 tsp. lemon juice
¾-1 cup flour
oil for deep frying
Wash and pat dry chicken wings, and cut each into 2 pieces through the joint.
Combine marinade ingredients and pour over chicken pieces in a large re-sealable plastic bag. Marinade for 6 hours or overnight in refrigerator
Drain chicken and reserve marinade. Roll chicken pieces in flour to coat.
In a large heavy saucepan, heat enough oil for deep frying to 370 degrees or until tested hot enough with a dry chopstick. Deep fry wings for 4-5 minutes until golden and cooked.
Instead of deep-frying, chicken wings may be baked in a preheated 350 degrees F oven for 40 minutes, then broil quickly on both sides, under a preheated broiler, until crisp and browned.
CHICKEN WINGS: Try this recipe for chicken wings as a change of pace.
KOREAN-STYLE CHICKEN WINGS:
2 lb. split chicken wings, tips removed
2 cloves garlic, minced
2 tbsp. dark soy sauce
1 tbsp. sesame oi1 + 1 tbsp. sesame seeds
1 tbsp. grated ginger
1 ½ tsp. sugar
½ tsp. pepper
¼ - ½ tsp. cayenne pepper, or to taste
sauce:
4 cloves garlic, minced
2 green onions, minced
3 tbsp. dark and light soy sauce
2 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. sugar
¼ tsp. dry chilli flakes
Mix together garlic, soy sauce, sesame oil, sesame seeds, ginger, sugar, pepper and cayenne in a large bowl or in a leak-proof re-sealable plastic bag with ties. Add chicken wings. Toss to coat. Marinade in fridge for at least 2 hours or up to 24 hours if preferred.
Preheat oven to 400 degrees F. and oil a large baking pan. Arrange chicken wings in a single layer in pan, reserving marinade. Bake 20 minutes. Turn and baste with reserved marinade. Bake 15-20 minutes more, or until cooked.
Place baking pan under the broiler as close to the element as possible and broil wings until brown, turning once, 1 to 2 minutes per side.
Meanwhile, stir sauce ingredients together in a bowl and serve it with chicken wings.
2 lb. split chicken wings, tips removed
2 cloves garlic, minced
2 tbsp. dark soy sauce
1 tbsp. sesame oi1 + 1 tbsp. sesame seeds
1 tbsp. grated ginger
1 ½ tsp. sugar
½ tsp. pepper
¼ - ½ tsp. cayenne pepper, or to taste
sauce:
4 cloves garlic, minced
2 green onions, minced
3 tbsp. dark and light soy sauce
2 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. sugar
¼ tsp. dry chilli flakes
Mix together garlic, soy sauce, sesame oil, sesame seeds, ginger, sugar, pepper and cayenne in a large bowl or in a leak-proof re-sealable plastic bag with ties. Add chicken wings. Toss to coat. Marinade in fridge for at least 2 hours or up to 24 hours if preferred.
Preheat oven to 400 degrees F. and oil a large baking pan. Arrange chicken wings in a single layer in pan, reserving marinade. Bake 20 minutes. Turn and baste with reserved marinade. Bake 15-20 minutes more, or until cooked.
Place baking pan under the broiler as close to the element as possible and broil wings until brown, turning once, 1 to 2 minutes per side.
Meanwhile, stir sauce ingredients together in a bowl and serve it with chicken wings.
Friday, January 20, 2012
CHICKEN WINGS: Enjoy this easy to follow recipe especially during BBQ season.
HONEY MUSTARD CHICKEN WINGS OR THIGHS:
4 lbs. chicken wings or thighs
marinade:
¼ cup Dijon mustard
1-2 tsp salt
2 tbsp. white wine vinegar
2 tbsp. oil
½ cup liquid honey
3 cloves garlic, crushed
2 tbsp. chopped parsley
freshly ground black pepper
Rinse and pat dry chicken thighs or wings, discarding wing tips, reserving for stock if preferred.
Combine marinade ingredients in a large glass bowl, reserving ¼ cup for basting. Add chicken pieces, tossing and turning pieces over to thoroughly coat with marinade. Cover bowl with plastic wraps and marinade chicken for at least 4 hours, or overnight, in the refrigerator.
Preheat oven to 350 degrees F. Drain chicken and transfer to a rack on a large baking pan. Brush chicken well with reserved marinade and bake for 20 minutes. Turn pieces over and baste the other side. Cook 20 minutes more or until juices run clear and chicken is golden brown.
Alternately, preheat barbeque to medium indirect heat and cook chicken, covered, for 30 to 35 minutes, or until cooked. Baste chicken with reserved marinade during last 5-8 minutes of cooking.
4 lbs. chicken wings or thighs
marinade:
¼ cup Dijon mustard
1-2 tsp salt
2 tbsp. white wine vinegar
2 tbsp. oil
½ cup liquid honey
3 cloves garlic, crushed
2 tbsp. chopped parsley
freshly ground black pepper
Rinse and pat dry chicken thighs or wings, discarding wing tips, reserving for stock if preferred.
Combine marinade ingredients in a large glass bowl, reserving ¼ cup for basting. Add chicken pieces, tossing and turning pieces over to thoroughly coat with marinade. Cover bowl with plastic wraps and marinade chicken for at least 4 hours, or overnight, in the refrigerator.
Preheat oven to 350 degrees F. Drain chicken and transfer to a rack on a large baking pan. Brush chicken well with reserved marinade and bake for 20 minutes. Turn pieces over and baste the other side. Cook 20 minutes more or until juices run clear and chicken is golden brown.
Alternately, preheat barbeque to medium indirect heat and cook chicken, covered, for 30 to 35 minutes, or until cooked. Baste chicken with reserved marinade during last 5-8 minutes of cooking.
CHICKEN WINGS: Sesame seeds give chicken wings a crispy skin that your family will enjoy.
CHICKEN WINGS WITH SESAME SEEDS:
3 lbs. chicken wings, about 25 pieces
1 egg
½ cup milk
¼ cup sesame seeds
½ cup flour for dredging
¼ tsp. each black pepper & ¼ tsp. ground ginger
4 tbsp. butter
2-3 tsp. salt or to taste
Rinse, pat dry chicken wings, cutting off the wing tips, and season them with salt to taste. Let stand 30 minutes. Preheat oven to 350 degrees F.
Mix egg and milk together and place mixture in a shallow dish. In another dish, combine sesame seeds, flour, pepper and ground ginger. Melt butter & pour it into a bowl.
Dip chicken wings in the egg & milk mixture; then in the sesame seeds mixture. Pour melted butter over chicken pieces, rolling over to coat both sides. Arrange chicken pieces on a rack in the roasting pan, and bake 40 minutes or until golden brown and tested done.
3 lbs. chicken wings, about 25 pieces
1 egg
½ cup milk
¼ cup sesame seeds
½ cup flour for dredging
¼ tsp. each black pepper & ¼ tsp. ground ginger
4 tbsp. butter
2-3 tsp. salt or to taste
Rinse, pat dry chicken wings, cutting off the wing tips, and season them with salt to taste. Let stand 30 minutes. Preheat oven to 350 degrees F.
Mix egg and milk together and place mixture in a shallow dish. In another dish, combine sesame seeds, flour, pepper and ground ginger. Melt butter & pour it into a bowl.
Dip chicken wings in the egg & milk mixture; then in the sesame seeds mixture. Pour melted butter over chicken pieces, rolling over to coat both sides. Arrange chicken pieces on a rack in the roasting pan, and bake 40 minutes or until golden brown and tested done.
CHICKEN WINGS: The wine & cream sauce in this recipe makes the everyday chicken wings a spectacular dish to serve to company.
CHICKEN WINGS WITH RIESLING:
3 lbs. chicken wings
2 tbsp. butter + 2 tbsp. olive oil
2 cups sliced mushrooms
3 shallots, finely chopped
1 ½ tbsp. warm cognac
1 ½ cup Riesling or dry white wine
2 tbsp. chopped parsley
1 bay leaf
salt and freshly-ground pepper + pinch nutmeg
½ tsp. dried thyme
½ cup whipping cream
1 egg yolk
Rinse chicken wings and cut into 2 pieces through the joint, discarding wing tips or reserving them for use in making stock.
In a large non-stick skillet, heat oil over medium-high heat and melt butter. Brown chicken wings in batches. Add salt and pepper to browned pieces and transfer to a plate to keep warm.
Add shallots and mushrooms to oil in pan. Cook for 2 minutes. Remove and pour off fats from pan. Heat pan to hot again and add cognac. Ignite carefully; then add Riesling or white wine, thyme, parsley, nutmeg and bay leaf when the flame dies out. Add salt and pepper to taste; then stir mixture well and scrape up brown bits from bottom and sides of pan and bring to a boil. Return chicken wings to pan and simmer with wine for 10 to 15 minutes at medium heat, basting with sauce frequently. Remove chicken wings with tongs to a heated serving platter. Mix egg yolk with cream; then add into hot liquid in skillet. Bring sauce to almost boiling, stirring constantly until sauce thickens. Strain sauce and pour it over chicken to serve.
3 lbs. chicken wings
2 tbsp. butter + 2 tbsp. olive oil
2 cups sliced mushrooms
3 shallots, finely chopped
1 ½ tbsp. warm cognac
1 ½ cup Riesling or dry white wine
2 tbsp. chopped parsley
1 bay leaf
salt and freshly-ground pepper + pinch nutmeg
½ tsp. dried thyme
½ cup whipping cream
1 egg yolk
Rinse chicken wings and cut into 2 pieces through the joint, discarding wing tips or reserving them for use in making stock.
In a large non-stick skillet, heat oil over medium-high heat and melt butter. Brown chicken wings in batches. Add salt and pepper to browned pieces and transfer to a plate to keep warm.
Add shallots and mushrooms to oil in pan. Cook for 2 minutes. Remove and pour off fats from pan. Heat pan to hot again and add cognac. Ignite carefully; then add Riesling or white wine, thyme, parsley, nutmeg and bay leaf when the flame dies out. Add salt and pepper to taste; then stir mixture well and scrape up brown bits from bottom and sides of pan and bring to a boil. Return chicken wings to pan and simmer with wine for 10 to 15 minutes at medium heat, basting with sauce frequently. Remove chicken wings with tongs to a heated serving platter. Mix egg yolk with cream; then add into hot liquid in skillet. Bring sauce to almost boiling, stirring constantly until sauce thickens. Strain sauce and pour it over chicken to serve.
Thursday, January 19, 2012
CHICKEN WINGS: This recipe offers a different flavour that is distinctly oriental too.
CHICKEN WINGS WITH LEMON GRASS香茅雞翼:
10-12 chicken wings, middle pieces only
1 stalk lemon grass
1 tbsp. lemon juice
2 tbsp. coconut milk
cooking oil for deep-frying
seasoning:
1 tsp. each salt and sugar
1 tbsp. grated ginger mixed with 1 tbsp. wine
1 tsp. dark soy sauce
dash white pepper, ground ginger and 5-spice powder
Break off tough ends and outer tough parts from lemon grass. Mash the tender part and chop it finely
Rinse and pat dry chicken wings, and in a large glass bowl. Add in seasoning ingredients as well as lemon grass, lemon juice and coconut milk, and mix them well with chicken pieces. Marinate for 2 to 3 hours.
Remove wings from marinate and dry them thoroughly with paper towels. In wok or large saucepan, heat enough oil for deep-frying until very hot and tested ready. Add chicken wings into hot oil and cook 4-5 minutes or until golden brown and fully cooked, but not over-cooked.
Drain on paper towels before serving.
10-12 chicken wings, middle pieces only
1 stalk lemon grass
1 tbsp. lemon juice
2 tbsp. coconut milk
cooking oil for deep-frying
seasoning:
1 tsp. each salt and sugar
1 tbsp. grated ginger mixed with 1 tbsp. wine
1 tsp. dark soy sauce
dash white pepper, ground ginger and 5-spice powder
Break off tough ends and outer tough parts from lemon grass. Mash the tender part and chop it finely
Rinse and pat dry chicken wings, and in a large glass bowl. Add in seasoning ingredients as well as lemon grass, lemon juice and coconut milk, and mix them well with chicken pieces. Marinate for 2 to 3 hours.
Remove wings from marinate and dry them thoroughly with paper towels. In wok or large saucepan, heat enough oil for deep-frying until very hot and tested ready. Add chicken wings into hot oil and cook 4-5 minutes or until golden brown and fully cooked, but not over-cooked.
Drain on paper towels before serving.
CHICKEN WINGS: This recipe is an all-in-1 dish that offers meat, veggies and a nice sauce, it goes well with steamed rice.
CHICKEN WINGS WITH OYSTER SAUCE:
12 chicken wings
6 thin slices of ginger
6 stalks green onion, cut into 2-inch pieces
1 tbsp. dark soy sauce
cooking oil for deep frying
6 bunches of Chinese greens, such as choy-sum or baby bok-choy, washed and drained.
sauce ingredients:
1 tbsp. oyster-flavoured sauce
½ tsp. salt + 1 tsp. sugar
¼ tsp. white pepper
½ tbsp. rice wine
1 cup water
1 tsp light + 1 ½ tsp dark soy sauce
½ tbsp. tapioca or corn starch mixed with ½ tbsp. water
Rinse and pat dry chicken wings. Cut each wing into 2 pieces through the joint, discarding or reserving wing tips for use in making stock. Put wings in a large shallow dish and rub them evenly with 1 tbsp. dark soy sauce to coat. Let stand for 1 hour, turning occasionally to coat pieces with soy sauce.
In a large non-stick saucepan or wok, heat enough oil for deep-frying until very hot and tested ready. Deep-fry chicken wings for 2-3 minutes until golden. Remove and drain on paper towels.
Bring a large pot of water to the boil and blanch Chinese greens for 1-2 minutes or until crisp-tender. Arrange cooked vegetables along the outer rim of a large serving platter. Keep warm.
Pour off and reserve hot oil from saucepan, leaving just 1 tablespoon. Heat oil until very hot and cook green onions and ginger until fragrant. Return chicken wings to saucepan, and add in sauce ingredients. Cover pot and bring to a boil, taste and adjust seasoning. Reduce heat to medium-low and simmer mixture for 10 minutes, or until the wings are just tender. Mix tapioca/corn starch with the water and add into cooking liquid. Cook for 1-2 minutes to thicken sauce.
Arrange chicken wings decoratively in the centre of serving platter and pour sauce over to serve.
12 chicken wings
6 thin slices of ginger
6 stalks green onion, cut into 2-inch pieces
1 tbsp. dark soy sauce
cooking oil for deep frying
6 bunches of Chinese greens, such as choy-sum or baby bok-choy, washed and drained.
sauce ingredients:
1 tbsp. oyster-flavoured sauce
½ tsp. salt + 1 tsp. sugar
¼ tsp. white pepper
½ tbsp. rice wine
1 cup water
1 tsp light + 1 ½ tsp dark soy sauce
½ tbsp. tapioca or corn starch mixed with ½ tbsp. water
Rinse and pat dry chicken wings. Cut each wing into 2 pieces through the joint, discarding or reserving wing tips for use in making stock. Put wings in a large shallow dish and rub them evenly with 1 tbsp. dark soy sauce to coat. Let stand for 1 hour, turning occasionally to coat pieces with soy sauce.
In a large non-stick saucepan or wok, heat enough oil for deep-frying until very hot and tested ready. Deep-fry chicken wings for 2-3 minutes until golden. Remove and drain on paper towels.
Bring a large pot of water to the boil and blanch Chinese greens for 1-2 minutes or until crisp-tender. Arrange cooked vegetables along the outer rim of a large serving platter. Keep warm.
Pour off and reserve hot oil from saucepan, leaving just 1 tablespoon. Heat oil until very hot and cook green onions and ginger until fragrant. Return chicken wings to saucepan, and add in sauce ingredients. Cover pot and bring to a boil, taste and adjust seasoning. Reduce heat to medium-low and simmer mixture for 10 minutes, or until the wings are just tender. Mix tapioca/corn starch with the water and add into cooking liquid. Cook for 1-2 minutes to thicken sauce.
Arrange chicken wings decoratively in the centre of serving platter and pour sauce over to serve.
CHICKEN WINGS: This is an easy recipe that is pretty fool-proof & yields good results.
CHICKEN WINGS WITH GINGER-SOY MARINADE:
8-9 chicken wings
liquid honey
marinade:
½ cup dark soy sauce
2 tbsp. liquid honey
3 clove garlic, crushed
¼ cup dry sherry or rice wine
1/3 cup tomato ketchup
3 tbsp. peanut butter
1/3 cup sugar
½ tsp. 5-spice powder
½ to 1 tsp. salt
Rinse chicken wings, cut into pieces through the joints, discarding wing tips or reserving them for use in making stock. Combine marinade ingredients and pour over wings in a large glass dish or bowl. Cover with plastic wraps and marinate for several hours or overnight in the refrigerator.
Preheat oven to 350 degrees F. Drain chicken, reserving marinade, and arrange pieces on rack in the roasting pan. Bake 20 minutes. Baste and turn over and cook 10 minutes more. Increase oven to 400 degrees F. Brush chicken with extra honey and cook 10 minutes more. Serve immediately.
8-9 chicken wings
liquid honey
marinade:
½ cup dark soy sauce
2 tbsp. liquid honey
3 clove garlic, crushed
¼ cup dry sherry or rice wine
1/3 cup tomato ketchup
3 tbsp. peanut butter
1/3 cup sugar
½ tsp. 5-spice powder
½ to 1 tsp. salt
Rinse chicken wings, cut into pieces through the joints, discarding wing tips or reserving them for use in making stock. Combine marinade ingredients and pour over wings in a large glass dish or bowl. Cover with plastic wraps and marinate for several hours or overnight in the refrigerator.
Preheat oven to 350 degrees F. Drain chicken, reserving marinade, and arrange pieces on rack in the roasting pan. Bake 20 minutes. Baste and turn over and cook 10 minutes more. Increase oven to 400 degrees F. Brush chicken with extra honey and cook 10 minutes more. Serve immediately.
Thursday, January 12, 2012
CHICKEN WINGS: This is a delcious and easy way to serve chicken.
CHICKEN WINGS WITH BLACK BEAN SAUCE:
12 chicken wings
1 green bell pepper, diced
1 red bell pepper, diced
1-2 tbsp. fermented black beans
2 green onion, white part only, cut into long pieces
2 cloves garlic, crushed
cooking oil
seasonings:
1 tsp. salt
1 tsp. sugar
1 tsp. tapioca starch
1 tbsp. water
dash of sesame oil
pinch of white pepper
1 tsp. rice wine or dry sherry
1 tsp. light soy sauce
sauce:
½ tsp each of salt & sugar
1 tsp. each light and dark soy sauce
1 tbsp. oyster-flavoured sauce
1 tbsp. tapioca starch mixed with ¼ cup water
Rinse and pat dry chicken wings and cut each wing into 3 pieces through the joint. Toss chicken pieces with seasoning ingredients and marinate for 30 minutes. Soak black beans in warm water for 30 minutes, drain and mince beans with a spoon.
In wok or large non-stick saucepan, heat 1 tbsp. oil over high heat until very hot. Cook 1 clove garlic and the green and red peppers for 4-5 minutes or until softened. Remove with a slotted spoon and keep warm.
Heat 2 tbsp. oil over med-high heat until hot and add chicken pieces. Cook, covered with a splatter screen, until pieces are well browned and no longer pink. Remove and keep warm.
Rinse wok and heat 1 tbsp oil until very hot. Add the other garlic clove and the mashed black beans. Cook 1 minute until fragrant. Return chicken pieces, the peppers and the green onions. Toss well together. Mix sauce ingredients together and add to the pan. Cook over high heat for a minute to thicken sauce, adding a little more water if sauce is too thick. Serve immediately.
****NOTE: chicken pieces can be used to substitute for the wings.
12 chicken wings
1 green bell pepper, diced
1 red bell pepper, diced
1-2 tbsp. fermented black beans
2 green onion, white part only, cut into long pieces
2 cloves garlic, crushed
cooking oil
seasonings:
1 tsp. salt
1 tsp. sugar
1 tsp. tapioca starch
1 tbsp. water
dash of sesame oil
pinch of white pepper
1 tsp. rice wine or dry sherry
1 tsp. light soy sauce
sauce:
½ tsp each of salt & sugar
1 tsp. each light and dark soy sauce
1 tbsp. oyster-flavoured sauce
1 tbsp. tapioca starch mixed with ¼ cup water
Rinse and pat dry chicken wings and cut each wing into 3 pieces through the joint. Toss chicken pieces with seasoning ingredients and marinate for 30 minutes. Soak black beans in warm water for 30 minutes, drain and mince beans with a spoon.
In wok or large non-stick saucepan, heat 1 tbsp. oil over high heat until very hot. Cook 1 clove garlic and the green and red peppers for 4-5 minutes or until softened. Remove with a slotted spoon and keep warm.
Heat 2 tbsp. oil over med-high heat until hot and add chicken pieces. Cook, covered with a splatter screen, until pieces are well browned and no longer pink. Remove and keep warm.
Rinse wok and heat 1 tbsp oil until very hot. Add the other garlic clove and the mashed black beans. Cook 1 minute until fragrant. Return chicken pieces, the peppers and the green onions. Toss well together. Mix sauce ingredients together and add to the pan. Cook over high heat for a minute to thicken sauce, adding a little more water if sauce is too thick. Serve immediately.
****NOTE: chicken pieces can be used to substitute for the wings.
CHICKEN WINGS: Enjoy this recipe as part of a BBQ feast in the summer.
BUFFALO WINGS WITH RANCH DRESSING:
12 large chicken wings
2 tsp. garlic salt
2 tsp. onion powder
½ cup tomato sauce
2 tsp. Worcestershire sauce
3 tbsp. butter, melted
dash of Tabasco
2 tsp. fresh-ground pepper
oil for deep frying
ranch dressing:
1 clove garlic, crushed
¾ cup mayonnaise
½ cup buttermilk
2 tbsp. finely chopped parsley
1 tbsp. finely chopped chives
1½ tsp. Dijon mustard
1 tsp. onion powder
¼ tsp. salt
Rinse and pat dry chicken wings, cut each into 2 pieces through the joint, discarding or reserving wing tips.
Combine garlic salt, pepper and onion powder and rub mixture into chicken wings. Let’s stand 30 minutes.
Heat enough oil for deep frying in a large heavy saucepan until a dry chopstick inserted into center of oil gives rise to spontaneous bubbles. Deep fry chicken wings in batches for 2-3 minutes. Remove from oil and drain on paper towels. Transfer to a large bowl to cool. Cool, strain and save oil for later use.
Combine tomato sauce, butter and Tabasco sauce to taste; and pour mixture onto chicken wings. Toss well to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
To make ranch dressing: Mash garlic to a paste with the salt. Whisk in mayonnaise, buttermilk, parsley, chives, lemon juice, onion powder and Dijon mustard. Adjust seasoning if necessary. Cover with plastic wrap and chill for at least 1 hour before serving.
Preheat barbeque grill to medium direct heat. Cook chicken wings for a few minutes on each side, turning once and basting with marinade. Check for doneness and do not overcook.
Serve hot with ranch dressing.
12 large chicken wings
2 tsp. garlic salt
2 tsp. onion powder
½ cup tomato sauce
2 tsp. Worcestershire sauce
3 tbsp. butter, melted
dash of Tabasco
2 tsp. fresh-ground pepper
oil for deep frying
ranch dressing:
1 clove garlic, crushed
¾ cup mayonnaise
½ cup buttermilk
2 tbsp. finely chopped parsley
1 tbsp. finely chopped chives
1½ tsp. Dijon mustard
1 tsp. onion powder
¼ tsp. salt
Rinse and pat dry chicken wings, cut each into 2 pieces through the joint, discarding or reserving wing tips.
Combine garlic salt, pepper and onion powder and rub mixture into chicken wings. Let’s stand 30 minutes.
Heat enough oil for deep frying in a large heavy saucepan until a dry chopstick inserted into center of oil gives rise to spontaneous bubbles. Deep fry chicken wings in batches for 2-3 minutes. Remove from oil and drain on paper towels. Transfer to a large bowl to cool. Cool, strain and save oil for later use.
Combine tomato sauce, butter and Tabasco sauce to taste; and pour mixture onto chicken wings. Toss well to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
To make ranch dressing: Mash garlic to a paste with the salt. Whisk in mayonnaise, buttermilk, parsley, chives, lemon juice, onion powder and Dijon mustard. Adjust seasoning if necessary. Cover with plastic wrap and chill for at least 1 hour before serving.
Preheat barbeque grill to medium direct heat. Cook chicken wings for a few minutes on each side, turning once and basting with marinade. Check for doneness and do not overcook.
Serve hot with ranch dressing.
CHICKEN WINGS: This is an all-time favourite in my family. Anyone can follow it to give crowd-pleasing result.
FRIED CHICKEN WINGS—MA-MA STYLE:
12 chicken wings cut through the joints into 3 pieces
cooking oil for deep frying
seasoning:
1-1 ½ tsp. salt
1 ½ tsp. sugar
Freshly ground black pepper
½ tsp. five-spice powder
1 tsp. light soy sauce
2 tsp. brandy or cooking wine
1 tbsp. tapioca or corn starch
coating Mix:
¼ cup tapioca starch
¾ cup all purpose flour
1 ½ tsp. baking powder
1 tsp sugar
½ tsp. salt
Season chicken wings with seasoning ingredients and marinade for 30 minutes. Add 2 to 3 tbsp. water into chicken wings & toss to moisture each piece. Roll each piece in the coating mix and coat it generously.
Heat enough oil for deep frying to 375 degrees F in a deep fryer. If not using deep fryer, heat oil in wok or a deep saucepan. Test oil for readiness by dipping a clean and dry chopstick into oil, if strings of bubbles arise around chopstick instantly, oil is hot enough.
Lower chicken pieces into hot oil carefully. Cook chicken in batches to not crowd the pot. Deep fry for 5 to 6 minutes, stirring occasionally, or until chicken pieces are golden and cooked. Remove with a slotted spoon. Drain on rack and paper towels before serving.
Cool oil completely then strain & drain oil into glass container or bottle. Refrigerated cooked oil can be reused as “used” oil to season beef, or as cooking oil.
****NOTE #1: To turn coating mix into batter--add enough ice water or beer to dry ingredients to mix well into a thick mixture, to be used as tempura batter. Let stand 30 minutes, stir well before using
***NOTE #2: Chicken wings may be prepared half an hour beforehand, deep fry for 3-4 minutes. Drain and cool. Then at serving time, heat oil up again and fry pieces for 1-2 minutes to crisp.
12 chicken wings cut through the joints into 3 pieces
cooking oil for deep frying
seasoning:
1-1 ½ tsp. salt
1 ½ tsp. sugar
Freshly ground black pepper
½ tsp. five-spice powder
1 tsp. light soy sauce
2 tsp. brandy or cooking wine
1 tbsp. tapioca or corn starch
coating Mix:
¼ cup tapioca starch
¾ cup all purpose flour
1 ½ tsp. baking powder
1 tsp sugar
½ tsp. salt
Season chicken wings with seasoning ingredients and marinade for 30 minutes. Add 2 to 3 tbsp. water into chicken wings & toss to moisture each piece. Roll each piece in the coating mix and coat it generously.
Heat enough oil for deep frying to 375 degrees F in a deep fryer. If not using deep fryer, heat oil in wok or a deep saucepan. Test oil for readiness by dipping a clean and dry chopstick into oil, if strings of bubbles arise around chopstick instantly, oil is hot enough.
Lower chicken pieces into hot oil carefully. Cook chicken in batches to not crowd the pot. Deep fry for 5 to 6 minutes, stirring occasionally, or until chicken pieces are golden and cooked. Remove with a slotted spoon. Drain on rack and paper towels before serving.
Cool oil completely then strain & drain oil into glass container or bottle. Refrigerated cooked oil can be reused as “used” oil to season beef, or as cooking oil.
****NOTE #1: To turn coating mix into batter--add enough ice water or beer to dry ingredients to mix well into a thick mixture, to be used as tempura batter. Let stand 30 minutes, stir well before using
***NOTE #2: Chicken wings may be prepared half an hour beforehand, deep fry for 3-4 minutes. Drain and cool. Then at serving time, heat oil up again and fry pieces for 1-2 minutes to crisp.
Wednesday, January 11, 2012
CHICKEN: Try this recipe as an alternative to chicken cooked in curry sauce which is more popular.
DRY CHICKEN CURRY:
1 ½ lb. or 4 ½ cups chicken pieces
3 curry leaves
curry mix:
¼ tsp. each of mustard seeds, fennel seeds, onion & fenugreek seeds
½ tsp. each dried red pepper flakes, white cumin seeds & crushed pomegranate seeds
1 tsp. salt
1 tsp. shredded ginger
3 cloves garlic, sliced
4 fresh green chillies, slit into halves
1 large onion, sliced
1 medium tomato, sliced
2 tbsp. cooking oil
chopped cilantro or coriander to garnish
In a large bowl, mix together salt, curry leaves, red pepper flakes and all the seeds of spices. Add ginger and garlic. Heat oil in large non-stick saucepan over low heat and toast spice mixture together for 1-2 minutes. Add green chillies and onion and cook together for 5-6 minutes. Add chicken pieces, turning them over to coat with the spice mixture. Add tomato slices.
Cover pot with a splatter screen and cook chicken over medium-high heat for 7-8 minutes more, or until chicken is cooked. Adjust seasoning and cook for 1-2 minutes more. Serve right away, garnished with coriander.
****Notes: Seeds called for in recipe are available from Indian or Asian stores. Pomegranate seeds can be extracted from fresh pomegranate or bought in jars.
1 ½ lb. or 4 ½ cups chicken pieces
3 curry leaves
curry mix:
¼ tsp. each of mustard seeds, fennel seeds, onion & fenugreek seeds
½ tsp. each dried red pepper flakes, white cumin seeds & crushed pomegranate seeds
1 tsp. salt
1 tsp. shredded ginger
3 cloves garlic, sliced
4 fresh green chillies, slit into halves
1 large onion, sliced
1 medium tomato, sliced
2 tbsp. cooking oil
chopped cilantro or coriander to garnish
In a large bowl, mix together salt, curry leaves, red pepper flakes and all the seeds of spices. Add ginger and garlic. Heat oil in large non-stick saucepan over low heat and toast spice mixture together for 1-2 minutes. Add green chillies and onion and cook together for 5-6 minutes. Add chicken pieces, turning them over to coat with the spice mixture. Add tomato slices.
Cover pot with a splatter screen and cook chicken over medium-high heat for 7-8 minutes more, or until chicken is cooked. Adjust seasoning and cook for 1-2 minutes more. Serve right away, garnished with coriander.
****Notes: Seeds called for in recipe are available from Indian or Asian stores. Pomegranate seeds can be extracted from fresh pomegranate or bought in jars.
CHICKEN: This is my version of this classic Indian dish.
CHICKEN VINDALOO:
2 lb. chicken pieces, skins removed
1 lb. potatoes, peeled and cubed
1 large onion, peeled, cut in large chunks
6 green chillies
½ oz. fresh ginger
½ oz. fresh garlic
2 tbsp. cooking oil
3 tsp. tomato paste
curry mix:
2 tsp. turmeric
2 tsp. chilli powder
1 tsp. garlic powder
1 tsp. ginger powder
2 tsp. salt
2 tsp. garam masala
2 tsp. tandoori spice mix
½ cup water
chopped coriander as garnish
Put onions, ginger and garlic powder in a food processor fitted with steel blade; and process until onion is finely chopped.
In a large non-stick saucepan over medium-high heat, heat oil and cook onion mixture, stirring, for 2-3 minutes. Add tomato paste and curry mix, garam masala, tandoori mix and salt; and mix in well. Add chicken pieces, turning to coat meat with the spice mix; then brown & cook chicken for 5 minutes.
Add water and potatoes. Bring to a boil, and adjust seasoning and spiciness to taste. Cover pot, reduce heat to medium low, and simmer for 20-25 minutes, stirring from time to time.
Remove to serving platter and garnish with chopped coriander to serve.
2 lb. chicken pieces, skins removed
1 lb. potatoes, peeled and cubed
1 large onion, peeled, cut in large chunks
6 green chillies
½ oz. fresh ginger
½ oz. fresh garlic
2 tbsp. cooking oil
3 tsp. tomato paste
curry mix:
2 tsp. turmeric
2 tsp. chilli powder
1 tsp. garlic powder
1 tsp. ginger powder
2 tsp. salt
2 tsp. garam masala
2 tsp. tandoori spice mix
½ cup water
chopped coriander as garnish
Put onions, ginger and garlic powder in a food processor fitted with steel blade; and process until onion is finely chopped.
In a large non-stick saucepan over medium-high heat, heat oil and cook onion mixture, stirring, for 2-3 minutes. Add tomato paste and curry mix, garam masala, tandoori mix and salt; and mix in well. Add chicken pieces, turning to coat meat with the spice mix; then brown & cook chicken for 5 minutes.
Add water and potatoes. Bring to a boil, and adjust seasoning and spiciness to taste. Cover pot, reduce heat to medium low, and simmer for 20-25 minutes, stirring from time to time.
Remove to serving platter and garnish with chopped coriander to serve.
CHICKEN: Cog Au Vin is the traditional French dish that gives glamour to the chicken stew
COQ AU VIN:
1 large chicken, about 4-5 lbs in weight, cut into 8 pieces
wine marinade:
2 carrots, finely sliced
2 sticks celery, thinly sliced
2 onions, roughly chopped
4 cloves garlic, crushed
1 bay leaf
1 sprig thyme
6 cups red wine
6 tbsp. all purpose flour
4 tbsp. olive oil
1 sprig tarragon
veal or beef or chicken stock
4 oz. streaky bacon; cut into strips
20 pearl onions
1 cup button mushrooms
Rinse and Pat dry chicken pieces. Put them in a large bowl and add in the wine marinade ingredients. Mix well together to coat chicken pieces. Cover bowl and refrigerate overnight.
The next day, remove and pat chicken pieces dry with paper towels, then toss them with the flour. Drain marinade, reserving liquid and the rest of the ingredients.
In a non-stick heavy skillet, heat oil over medium-high heat until hot and brown chicken in batches. Add salt and pepper to taste after pieces are browned and transfer them to an oven-proof casserole.
Add into skillet the carrots, onion and celery from the marinade. Cook until softened; then add the marinade liquid and rest of ingredients. Bring to a boil; then pour mixture over chicken in the casserole placed over medium heat on the stove. Add in enough stock to completely cover chicken pieces. Cover casserole with lid and simmer gently for 20 to 30 minutes or until chicken is just tender.
Meanwhile, fry bacon strips in skillet until crisp and add in pearl onions and mushrooms. Cook mixture together for 10 minutes. Keep warm.
Remove chicken pieces from the casserole, strain sauce and return sauce to casserole. Boil and reduce liquid to thicken sauce. Return chicken pieces together with mushroom mixture. Simmer together for 5 minutes to heat through; then serve, garnished with the sprig of tarragon.
1 large chicken, about 4-5 lbs in weight, cut into 8 pieces
wine marinade:
2 carrots, finely sliced
2 sticks celery, thinly sliced
2 onions, roughly chopped
4 cloves garlic, crushed
1 bay leaf
1 sprig thyme
6 cups red wine
6 tbsp. all purpose flour
4 tbsp. olive oil
1 sprig tarragon
veal or beef or chicken stock
4 oz. streaky bacon; cut into strips
20 pearl onions
1 cup button mushrooms
Rinse and Pat dry chicken pieces. Put them in a large bowl and add in the wine marinade ingredients. Mix well together to coat chicken pieces. Cover bowl and refrigerate overnight.
The next day, remove and pat chicken pieces dry with paper towels, then toss them with the flour. Drain marinade, reserving liquid and the rest of the ingredients.
In a non-stick heavy skillet, heat oil over medium-high heat until hot and brown chicken in batches. Add salt and pepper to taste after pieces are browned and transfer them to an oven-proof casserole.
Add into skillet the carrots, onion and celery from the marinade. Cook until softened; then add the marinade liquid and rest of ingredients. Bring to a boil; then pour mixture over chicken in the casserole placed over medium heat on the stove. Add in enough stock to completely cover chicken pieces. Cover casserole with lid and simmer gently for 20 to 30 minutes or until chicken is just tender.
Meanwhile, fry bacon strips in skillet until crisp and add in pearl onions and mushrooms. Cook mixture together for 10 minutes. Keep warm.
Remove chicken pieces from the casserole, strain sauce and return sauce to casserole. Boil and reduce liquid to thicken sauce. Return chicken pieces together with mushroom mixture. Simmer together for 5 minutes to heat through; then serve, garnished with the sprig of tarragon.
Tuesday, January 10, 2012
CHICKEN: This recipe calls for a slightly different type of batter which makes the finished product go better with the sweet and sour sauce.
FRIED CHICKEN WITH SWEET & SOUR SAUCE:
1 chicken, about 2-3 lb in weigh, cut into 8 pieces
1 clove garlic, halved
oil for deep-frying
salt and pepper
batter:
¼ cup all purpose flour
½ tsp. curry powder
¼ tsp salt
1/8 tsp. nutmeg
1 egg yolk
3 tbsp. milk
1 egg white, stiffly beaten
sweet & sour sauce:
½ cup tomato ketchup
½ cup home-made stock or beef broth
2 tbsp. wine vinegar
2-3 drops hot pepper sauce
In a large bowl, combine flour, curry powder, salt and nutmeg. Beat egg yolk with milk and stir into dry ingredients. Whisk until smooth. Fold in beaten egg white.
Rinse, pat dry chicken pieces and rub them with the cut garlic. Add salt and pepper to taste.
In a small saucepan, combine sauce ingredients, except hot sauce, and bring it to a boil. Boil and reduce until it is about ¾ cup. Add hot pepper sauce. Reserve and keep warm.
In large saucepan heat enough oil for deep frying over high heat until very hot. Test it by dipping in a dry clean wooden chopstick; if bubbles rise up instantaneously around the chopstick, oil is ready. Dip chicken pieces in batter; then lower carefully into hot oil. Deep fry chicken for 5-6 minutes, or until golden and cooked. Drain on paper towels.
Serve sauce with chicken.
1 chicken, about 2-3 lb in weigh, cut into 8 pieces
1 clove garlic, halved
oil for deep-frying
salt and pepper
batter:
¼ cup all purpose flour
½ tsp. curry powder
¼ tsp salt
1/8 tsp. nutmeg
1 egg yolk
3 tbsp. milk
1 egg white, stiffly beaten
sweet & sour sauce:
½ cup tomato ketchup
½ cup home-made stock or beef broth
2 tbsp. wine vinegar
2-3 drops hot pepper sauce
In a large bowl, combine flour, curry powder, salt and nutmeg. Beat egg yolk with milk and stir into dry ingredients. Whisk until smooth. Fold in beaten egg white.
Rinse, pat dry chicken pieces and rub them with the cut garlic. Add salt and pepper to taste.
In a small saucepan, combine sauce ingredients, except hot sauce, and bring it to a boil. Boil and reduce until it is about ¾ cup. Add hot pepper sauce. Reserve and keep warm.
In large saucepan heat enough oil for deep frying over high heat until very hot. Test it by dipping in a dry clean wooden chopstick; if bubbles rise up instantaneously around the chopstick, oil is ready. Dip chicken pieces in batter; then lower carefully into hot oil. Deep fry chicken for 5-6 minutes, or until golden and cooked. Drain on paper towels.
Serve sauce with chicken.
CHICKEN: Try this recipe the next time you are using the BBQ to cook dinner.
CHICKEN SATAY:
1 ½ to 2 lbs. chicken thigh meat
1 clove garlic, crushed
2 tsp. finely grated fresh ginger
3 tsp. fish sauce + ½ tsp. salt
satay sauce:
2 tsp. cooking oil
4 shallots, minced
4 cloves garlic, minced
2 tsp. grated ginger
2 small red chillies, seeded and chopped
½ cup crunchy peanut butter
2 tsp. dark soy sauce
¾ cup coconut milk
2 tsp. soft brown sugar
1 ½ tbsp. fish sauce
1 fresh lime leaf + 1 ½ tbsp. lime juice
1 tbsp. cooking oil
Cut chicken thigh meat into ½-inch strips and put them in a bowl. Add garlic, ginger, salt and fish sauce and coat chicken strips well with mixture. Cover bowl and marinate in refrigerator for 1-2 hours. Soak 12 wooden skewers in cold water for 1 hour.
To make satay sauce: In a saucepan over medium heat, heat 1 tbsp. oil until hot. Add garlic, shallot, ginger and chillies. Stir-fry together for 5 minutes. Reduce heat to low and add remaining ingredients. Bring to a boil, then simmer mixture for 10 minutes or until sauce has thickened. Remove lime leaf and keep warm.
Preheat barbeque grill to medium-high direct heat. Thread 2 or 3 chicken pieces onto each skewer, without crowding. Grill chicken for 10 minutes, turning after 5 minutes, or until cooked. Serve with satay sauce.
Note: lamb or pork can be substituted for chicken.
1 ½ to 2 lbs. chicken thigh meat
1 clove garlic, crushed
2 tsp. finely grated fresh ginger
3 tsp. fish sauce + ½ tsp. salt
satay sauce:
2 tsp. cooking oil
4 shallots, minced
4 cloves garlic, minced
2 tsp. grated ginger
2 small red chillies, seeded and chopped
½ cup crunchy peanut butter
2 tsp. dark soy sauce
¾ cup coconut milk
2 tsp. soft brown sugar
1 ½ tbsp. fish sauce
1 fresh lime leaf + 1 ½ tbsp. lime juice
1 tbsp. cooking oil
Cut chicken thigh meat into ½-inch strips and put them in a bowl. Add garlic, ginger, salt and fish sauce and coat chicken strips well with mixture. Cover bowl and marinate in refrigerator for 1-2 hours. Soak 12 wooden skewers in cold water for 1 hour.
To make satay sauce: In a saucepan over medium heat, heat 1 tbsp. oil until hot. Add garlic, shallot, ginger and chillies. Stir-fry together for 5 minutes. Reduce heat to low and add remaining ingredients. Bring to a boil, then simmer mixture for 10 minutes or until sauce has thickened. Remove lime leaf and keep warm.
Preheat barbeque grill to medium-high direct heat. Thread 2 or 3 chicken pieces onto each skewer, without crowding. Grill chicken for 10 minutes, turning after 5 minutes, or until cooked. Serve with satay sauce.
Note: lamb or pork can be substituted for chicken.
Monday, January 9, 2012
CHICKEN BREAST: This is another recipe of cooking chicken breast that goes down very well with company.
CHICKEN SALTIMBOCCA:
4 chicken breasts
4 sage leaves
4-5 shallots, thinly sliced
4 large slices Prosciutto ham
flour
salt and pepper
4 tbsp. olive oil
½ lb. oyster or other mushrooms cut into ½-inch dice
1 cup Marsala wine
½ cup chicken stock
2 tbsp. butter
Place each chicken breast between 2 sheets of plastic wrap and pound it with a meat mallet to ¼-inch thickness. Add salt and pepper to taste; then arrange a sage leave and 1 slice of prosciutto ham over each piece of meat. Fold each piece in half like a book, and secure with a toothpick if necessary. Dredge each package in flour seasoned with salt and pepper.
In a heavy non-stick saucepan, heat 2 tbsp. oil until hot and sauté chicken breasts in batches over medium-high heat. Cook 2 minutes on each side or until golden brown; then turn over to brown the other side. Remove with tongs and keep warm.
Add 1 tbsp. oil to pan and cook shallots and mushrooms for 4-5 minutes. Add Marsala wine and chicken stock and scrape up brown bits from the skillet. Cook over high heat until liquid is reduced by half. Swirl in butter to make sauce.
Pour sauce over chicken breast to serve.
4 chicken breasts
4 sage leaves
4-5 shallots, thinly sliced
4 large slices Prosciutto ham
flour
salt and pepper
4 tbsp. olive oil
½ lb. oyster or other mushrooms cut into ½-inch dice
1 cup Marsala wine
½ cup chicken stock
2 tbsp. butter
Place each chicken breast between 2 sheets of plastic wrap and pound it with a meat mallet to ¼-inch thickness. Add salt and pepper to taste; then arrange a sage leave and 1 slice of prosciutto ham over each piece of meat. Fold each piece in half like a book, and secure with a toothpick if necessary. Dredge each package in flour seasoned with salt and pepper.
In a heavy non-stick saucepan, heat 2 tbsp. oil until hot and sauté chicken breasts in batches over medium-high heat. Cook 2 minutes on each side or until golden brown; then turn over to brown the other side. Remove with tongs and keep warm.
Add 1 tbsp. oil to pan and cook shallots and mushrooms for 4-5 minutes. Add Marsala wine and chicken stock and scrape up brown bits from the skillet. Cook over high heat until liquid is reduced by half. Swirl in butter to make sauce.
Pour sauce over chicken breast to serve.
CHICKEN: The dish of Chicken Marengo was supposedly conjured up for Napoleon, after he fought the Battle of Marengo. Despite its origin, it is a very satisfaying meal to serve the family.
CHICKEN MARENGO:
1 x 3 lb. chicken, cut into serving pieces
2 tbsp. each butter and oil
1 ½ cups thinly sliced mushrooms
½ cup chopped onion
½ cup chopped garlic
1 bay leaf
2 sprigs fresh thyme or ½ tsp. dried
½ cup dry white wine
2 cup chopped fresh or canned plum tomatoes
¼ cup tomato paste
½ cup chicken broth
salt and pepper
2 sprigs of parsley, chopped
Rinse, pat dry chicken pieces and sprinkle them with salt and pepper to taste.
In a heavy non-stick skillet, melt butter in oil over medium-high heat. Place chicken pieces, skin-side down and cook for 5 minutes, or until golden brown. Turn over and cook 2 minutes more on the other side.
Pour off fat from skillet and cover chicken pieces with the mushrooms, onion, garlic, bay leaf and thyme. Cover skillet and let mixture cook for 5 minutes over medium heat. Pour in wine and scrape up brown bits. Add tomatoes, tomato paste, chicken broth and parsley. Bring to a boil and adjust seasoning. Cover and simmer for 5 to 10 minutes more, or until chicken pieces are tender to taste.
1 x 3 lb. chicken, cut into serving pieces
2 tbsp. each butter and oil
1 ½ cups thinly sliced mushrooms
½ cup chopped onion
½ cup chopped garlic
1 bay leaf
2 sprigs fresh thyme or ½ tsp. dried
½ cup dry white wine
2 cup chopped fresh or canned plum tomatoes
¼ cup tomato paste
½ cup chicken broth
salt and pepper
2 sprigs of parsley, chopped
Rinse, pat dry chicken pieces and sprinkle them with salt and pepper to taste.
In a heavy non-stick skillet, melt butter in oil over medium-high heat. Place chicken pieces, skin-side down and cook for 5 minutes, or until golden brown. Turn over and cook 2 minutes more on the other side.
Pour off fat from skillet and cover chicken pieces with the mushrooms, onion, garlic, bay leaf and thyme. Cover skillet and let mixture cook for 5 minutes over medium heat. Pour in wine and scrape up brown bits. Add tomatoes, tomato paste, chicken broth and parsley. Bring to a boil and adjust seasoning. Cover and simmer for 5 to 10 minutes more, or until chicken pieces are tender to taste.
CHICKEN: This is a delicious way to serve chicken breast.
CHICKEN (OR TURKEY) KIEV:
4 chicken breasts, skinned
all purpose flour for dredging
2 eggs, well beaten
bread crumbs
salt and pepper
cooking oil for deep-frying
herb Butter:
½ cup unsalted butter, softened
2 oz. each of chopped flat-leaf parsley, tarragon & chervil
1 clove garlic, finely-chopped
1 tbsp. whole-grained mustard
grated zest and juice of 1 lemon
1 tsp. paprika + salt and pepper
To make herb butter: Mix softened butter well with the rest of herb-butter ingredients and shape mixture into a roll. Wrap up with plastic wrap and refrigerate until needed.
Place each chicken breast between 2 sheets of plastic wrap or waxed paper and pound it evenly with a meat mallet into ¼ -inch thick slices roughly rectangular in shape. Season chicken with salt and pepper to taste. Divide herb butter into equal portions and place 1 portion along the centre of each piece of chicken breast. Bring up the corners of the meat to completely enclose the butter, like an envelope, or alternately, roll up chicken jelly-roll fashion. Wrap each roll or package up separately in plastic wrap and refrigerate several hours.
When ready to cook, place flour in one shallow dish; beaten eggs in another; then bread crumbs in a third dish. In a large non-stick saucepan or skillet, heat enough oil for deep-frying until very hot. Coat each chicken package with flour, dip it in the egg then roll it in breadcrumbs, shaking off excess. Deep-fry for about 2-3 minutes; then drain on paper towel. Slice each roll at a diagonal and arrange pieces decoratively on serving plate to serve.
4 chicken breasts, skinned
all purpose flour for dredging
2 eggs, well beaten
bread crumbs
salt and pepper
cooking oil for deep-frying
herb Butter:
½ cup unsalted butter, softened
2 oz. each of chopped flat-leaf parsley, tarragon & chervil
1 clove garlic, finely-chopped
1 tbsp. whole-grained mustard
grated zest and juice of 1 lemon
1 tsp. paprika + salt and pepper
To make herb butter: Mix softened butter well with the rest of herb-butter ingredients and shape mixture into a roll. Wrap up with plastic wrap and refrigerate until needed.
Place each chicken breast between 2 sheets of plastic wrap or waxed paper and pound it evenly with a meat mallet into ¼ -inch thick slices roughly rectangular in shape. Season chicken with salt and pepper to taste. Divide herb butter into equal portions and place 1 portion along the centre of each piece of chicken breast. Bring up the corners of the meat to completely enclose the butter, like an envelope, or alternately, roll up chicken jelly-roll fashion. Wrap each roll or package up separately in plastic wrap and refrigerate several hours.
When ready to cook, place flour in one shallow dish; beaten eggs in another; then bread crumbs in a third dish. In a large non-stick saucepan or skillet, heat enough oil for deep-frying until very hot. Coat each chicken package with flour, dip it in the egg then roll it in breadcrumbs, shaking off excess. Deep-fry for about 2-3 minutes; then drain on paper towel. Slice each roll at a diagonal and arrange pieces decoratively on serving plate to serve.
CHICKEN: This is quite a fancy dish to serve to company, while serving it to family is bound to solicit praises for the extra effort.
CHICKEN IN RASPBERRY VINEGAR & CREAM SAUCE:
1 x 2 ½ to 3 lb. chicken; cut into serving pieces
2 medium onions, sliced
2 tbsp. water
3 tbsp. butter +2 tbsp. oil
1 large tomato, peeled, seeded and chopped
2 cloves garlic, crushed
salt and pepper
bouquet garni: tie together or wrap in cheese cloth tightly
1 sprig thyme
2 bay leaves
1 stick celery
3 sprigs parsley
2 cups raspberry vinegar
1 cup whipping cream 1
1 oz. Armagnac or Cognac
Rinse, pat dry chicken pieces and rub them with salt and pepper to taste. In a non-stick skillet over medium-high heat, brown chicken, in batches if necessary, in 2 tbsp. butter and oil until golden on both sides.
Meanwhile, in a separate saucepan, combine sliced onion with 1 tbsp. butter and the water. Cook mixture over medium-low heat until onion is soft but not browned. Add tomato, garlic and bouquet garni to the onions. Place chicken pieces on top and cook over low heat for 20 minutes, or until chicken is done but not overcooked. Transfer chicken pieces to heated platter to keep warm. Remove bouquet garni and puree the onion mixture.
Pour off most of the fat from frying chicken from skillet & heat it over med-high heat
until hot. Deglaze the pan with the raspberry vinegar & drop in the bouquet garni. Cook and reduce vinegar until ½ cup remains. Discard bouquet garni and add in the onion & tomato puree. Stir in cream and the Armagnac or cognac and heat through, but do not boil, to make the sauce.
Serve chicken with the sauce.
1 x 2 ½ to 3 lb. chicken; cut into serving pieces
2 medium onions, sliced
2 tbsp. water
3 tbsp. butter +2 tbsp. oil
1 large tomato, peeled, seeded and chopped
2 cloves garlic, crushed
salt and pepper
bouquet garni: tie together or wrap in cheese cloth tightly
1 sprig thyme
2 bay leaves
1 stick celery
3 sprigs parsley
2 cups raspberry vinegar
1 cup whipping cream 1
1 oz. Armagnac or Cognac
Rinse, pat dry chicken pieces and rub them with salt and pepper to taste. In a non-stick skillet over medium-high heat, brown chicken, in batches if necessary, in 2 tbsp. butter and oil until golden on both sides.
Meanwhile, in a separate saucepan, combine sliced onion with 1 tbsp. butter and the water. Cook mixture over medium-low heat until onion is soft but not browned. Add tomato, garlic and bouquet garni to the onions. Place chicken pieces on top and cook over low heat for 20 minutes, or until chicken is done but not overcooked. Transfer chicken pieces to heated platter to keep warm. Remove bouquet garni and puree the onion mixture.
Pour off most of the fat from frying chicken from skillet & heat it over med-high heat
until hot. Deglaze the pan with the raspberry vinegar & drop in the bouquet garni. Cook and reduce vinegar until ½ cup remains. Discard bouquet garni and add in the onion & tomato puree. Stir in cream and the Armagnac or cognac and heat through, but do not boil, to make the sauce.
Serve chicken with the sauce.
Saturday, January 7, 2012
CHICKEN: This recipe will go down well with children, & be a good finger-food treat to serve at parties.
CHICKEN FINGERS WITH HONEY MUSTARD DIP:
1½ lb. boneless, skinless chicken breast
1 cup milk
2 cups shredded rice or shredded wheat cereal
¼ cup honey
¼ cup Dijon mustard
½ cup mayonnaise
3 tbsp. cider vinegar
salt and pepper
Preheat oven to 450 degrees F. Line a baking pan with foil and grease the foil.
Combine milk, honey, mustard and salt and pepper to taste. Pour 1/3 cup of this mixture into a shallow dish for breading. Set aside.
To make dip: Whisk mayonnaise into remaining milk mixture and gradually whisk in vinegar. Let dip stand for at least 10 minutes to thicken.
In another shallow dish, combine cereal with ¼ tsp. salt and a pinch of pepper.
Cut chicken breasts into 3 x ½ -inch strips and season lightly with salt and pepper. Dip them first in milk mixture then into cereal mixture, pressing to coat evenly. Place on prepared baking dish.
Bake for about 15 minutes or until golden brown and chicken is no longer pink inside.
Serve with dip.
1½ lb. boneless, skinless chicken breast
1 cup milk
2 cups shredded rice or shredded wheat cereal
¼ cup honey
¼ cup Dijon mustard
½ cup mayonnaise
3 tbsp. cider vinegar
salt and pepper
Preheat oven to 450 degrees F. Line a baking pan with foil and grease the foil.
Combine milk, honey, mustard and salt and pepper to taste. Pour 1/3 cup of this mixture into a shallow dish for breading. Set aside.
To make dip: Whisk mayonnaise into remaining milk mixture and gradually whisk in vinegar. Let dip stand for at least 10 minutes to thicken.
In another shallow dish, combine cereal with ¼ tsp. salt and a pinch of pepper.
Cut chicken breasts into 3 x ½ -inch strips and season lightly with salt and pepper. Dip them first in milk mixture then into cereal mixture, pressing to coat evenly. Place on prepared baking dish.
Bake for about 15 minutes or until golden brown and chicken is no longer pink inside.
Serve with dip.
CHICKEN: Chicken Cacciatore is of course a popular Italian dish in that it is easy to prepare and satisfying as a main meal. Please try my version of it.
CHICKEN CACCIATORE:
2-3 lbs. chicken, cut up into serving pieces
6 tbsp. cooking oil
½ to 1 cup flour for dredging
3 tbsp. chopped green onion
1 ½ lbs. mushroom, halved or quartered
6 medium tomatoes; cut into wedges
1 tbsp. chopped parsley
3 cloves garlic, smashed and chopped
¾ cup white wine + 1 cup hot chicken stock
¼ tsp. each of thyme &. oregano
¼ cup tomato paste
salt and pepper
few drops lemon juice
Rinse, pat dry chicken pieces and dip them in flour, shaking off excess. In a large non-stick skillet, heat 2 tbsp. oil until hot over medium-high heat and brown chicken pieces, in batches if necessary, for 3-4 minutes on each side. Add salt and pepper to taste to browned chicken and transfer to a heat-proof casserole.
Preheat oven to 350 degrees F. Drain off fat and add 1 tbsp. oil to skillet. Cook onion and garlic for 2-3 minutes. Then add mushrooms and cook for 3-4 minutes more. Add wine and cook it over high heat to reduce by half. Add chicken stock, tomato paste, thyme and oregano, mixing in well. Return chicken pieces to skillet as well as add in tomato wedges. Bring mixture to a boil. Adjust seasoning and simmer for 2-3 minutes. Transfer mixture to casserole and place it in oven. Cover and bake for 35-40 minutes.
Remove chicken from casserole and keep warm in a heated serving platter. Place casserole over high heat on the stove. Cook for 3-4 minutes to reduce liquid; then add lemon juice and chopped parsley.
Pour sauce over chicken to serve.
2-3 lbs. chicken, cut up into serving pieces
6 tbsp. cooking oil
½ to 1 cup flour for dredging
3 tbsp. chopped green onion
1 ½ lbs. mushroom, halved or quartered
6 medium tomatoes; cut into wedges
1 tbsp. chopped parsley
3 cloves garlic, smashed and chopped
¾ cup white wine + 1 cup hot chicken stock
¼ tsp. each of thyme &. oregano
¼ cup tomato paste
salt and pepper
few drops lemon juice
Rinse, pat dry chicken pieces and dip them in flour, shaking off excess. In a large non-stick skillet, heat 2 tbsp. oil until hot over medium-high heat and brown chicken pieces, in batches if necessary, for 3-4 minutes on each side. Add salt and pepper to taste to browned chicken and transfer to a heat-proof casserole.
Preheat oven to 350 degrees F. Drain off fat and add 1 tbsp. oil to skillet. Cook onion and garlic for 2-3 minutes. Then add mushrooms and cook for 3-4 minutes more. Add wine and cook it over high heat to reduce by half. Add chicken stock, tomato paste, thyme and oregano, mixing in well. Return chicken pieces to skillet as well as add in tomato wedges. Bring mixture to a boil. Adjust seasoning and simmer for 2-3 minutes. Transfer mixture to casserole and place it in oven. Cover and bake for 35-40 minutes.
Remove chicken from casserole and keep warm in a heated serving platter. Place casserole over high heat on the stove. Cook for 3-4 minutes to reduce liquid; then add lemon juice and chopped parsley.
Pour sauce over chicken to serve.
CHICKEN: I was given this recipe by a friend, long time ago, and tried it only once with good result. Hope that it works for you.
CHICKEN:CHICKEN FAJITA:
4-6 large flour tortillas
1-2 tbsp. cooking oil
1 medium red onion, sliced
1-2 tbsp. chilli pepper, or to taste
1 lb. boneless chicken breast, cut into strips
1½ tsp. dried oregano
3 tbsp. all purpose flour
1 cup hot milk
1 each red and green pepper, cut into strips
½ cup chopped tomatoes
½ cup grated Cheddar or Monterey Jack cheese
1 cup shredded lettuce leaves
In a large non-stick saucepan over medium-high heat, heat 1 tbsp. oil until hot and cook chicken. Add chilli powder, oregano and salt and pepper to taste. Remove with a slotted spoon and keep warm.
Heat 1 tbsp. oil and cook onions and peppers for 3-4 minutes until softened. Add salt and pepper to taste. Add flour and cook, stirring, for 2-3 minutes at low-medium heat. Whisk in hot milk gradually, whisking constantly to remove lumps. Bring mixture to a boil and simmer a few minutes until sauce is thickened. Adjust seasoning and return chicken to pan.
Warm up tortillas according to package directions; and spoon fillings into center of each tortilla. Add tomatoes, lettuce and cheese. Fold up bottom of tortilla then fold sides to enclose filling. Serve immediately.
4-6 large flour tortillas
1-2 tbsp. cooking oil
1 medium red onion, sliced
1-2 tbsp. chilli pepper, or to taste
1 lb. boneless chicken breast, cut into strips
1½ tsp. dried oregano
3 tbsp. all purpose flour
1 cup hot milk
1 each red and green pepper, cut into strips
½ cup chopped tomatoes
½ cup grated Cheddar or Monterey Jack cheese
1 cup shredded lettuce leaves
In a large non-stick saucepan over medium-high heat, heat 1 tbsp. oil until hot and cook chicken. Add chilli powder, oregano and salt and pepper to taste. Remove with a slotted spoon and keep warm.
Heat 1 tbsp. oil and cook onions and peppers for 3-4 minutes until softened. Add salt and pepper to taste. Add flour and cook, stirring, for 2-3 minutes at low-medium heat. Whisk in hot milk gradually, whisking constantly to remove lumps. Bring mixture to a boil and simmer a few minutes until sauce is thickened. Adjust seasoning and return chicken to pan.
Warm up tortillas according to package directions; and spoon fillings into center of each tortilla. Add tomatoes, lettuce and cheese. Fold up bottom of tortilla then fold sides to enclose filling. Serve immediately.
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