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.
Subscribe to:
Posts (Atom)