Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

January 21, 2018


Chicken - 1(cut into medium size pieces)
Mushrooms - 250 gms (sliced)
Red wine - 3/4 cup
Cream - 1/2 cup
Flour - 1/4 cup
large capsicums - 2 (sliced)
Spring onions - 2 (sliced)
Ginger - 1(grated)
green chillies - 2 (slit lengthwise)
pepper - 1 tsp
Salt to taste
Butter - 75 gms


  • Heat butter in a pan and fry the sliced mushrooms for five minutes. 
  • Add the spring onions and capsicum and saute until the onions are done and tender.
  • Remove from the pan.
  • coat the chicken with flour and shaking off the excess flour.
  • Add the chicken pieces to the pan and fry for about five minutes till well browned. Remove from the butter.
  • crush ginger and mix with the remaining flour. Add to the butter in the pan and lightly fry for three to four minutes.
  • Then gradually add the wine, stirring constantly and bring it to a boil. Simmer till a smooth sauce is formed.
  • Add green chillies, salt and pepper. Stir well and simmer for about 15 minutes.
  • Then return  the fried chicken and mushrooms to the sauce.
  • Add cream; stir well and simmer for 25 minutes until the chicken is cooked.

January 17, 2018


skinless,boneless chicken breasts -  500 gms
Lime rind - 1 (finely grated)
Lime juice - 2 tbsp
Rum - 1 tbsp
Light soft brown sugar - 1 tbsp
Ground cinnamon - 1 tsp
Mangoes - 2 (peeled and cubed)


  • Cut the chicken into bite-size chunks and place in a bowl with the lime rind and juice, rum, sugar and cinnamon. Toss well and set aside for 10 minutes.
  • Drain the chicken, saving the juices and thread it on to four skewers, alternating with the mango cubes.
  • Cook the skewers under a grill, or on a barbecue, for about 8 minutes, turning occasionally and basting with the juices, until the chicken is tender and golden brown.
  • Serve the kebabs at once, with  rice and salad.

January 09, 2018


Boneless chicken - 250 gms (Boiled and cut into small pieces)
Lady's finger (okra) - 250 gms
Chicken stock - 1 litre
Salt and pepper to taste
Capsicum - 1/2
Onions - 2
Butter - 4 tbsp


  • Finely chop onions. Trim the edges of okra and cut into thin round slices.
  • Heat the butter in a saucepan, fry onions until golden brown.
  • Then add okra pieces and fry for 1-2 minutes.
  • Add remaining ingredients and simmer for 30 minutes until done.
  • Serve hot.

November 12, 2017


Large chicken breasts - 2
Dried wood fungus - 1/2 cup
fresh ginger - 4 tbsp (finely shredded)
Bamboo shoot - 1 can (shredded)
Onion - 1 (thinly sliced)
Lard or peanut oil - 2 tbsp
Garlic - 2 tsp (finely chopped)
Light soy sauce - 1 tbsp
Fish sauce - 2 tbsp
Vinegar - 1 tbsp
Sugar - 2 tsp
Spring onions - 5 (finely chopped)
Fresh coriander leaves - 4 tbsp (chopped)


  • Remove skin and bones from chicken breasts and cut the meat into dice.
  • Soak wood fungus in hot water for 15 minutes, wash well to remove any grit and cut into bite-size pieces.
  • To shred ginger, thinly peel off outer skin, cut into very thin slices, then cut slices into long thread like strips.
  • Soak ginger in lightly salted water for 10 minutes, then squeeze out moisture. This makes the ginger less pungent.
  • Heat wok, add lard or oil and on medium low heat fry the onion until soft.
  • Add garlic and stir until garlic starts to turn golden.
  • Add the chicken meat, ginger and bamboo shoot and stir fry for 2 minutes, on medium high heat.
  • Now, add the sauces, vinegar and sugar, and when liquid boils reduce heat, cover and simmer 3 minutes.
  • Stir in wood fungus, spring onions and coriander leaves and serve with hot white rice.


Large chicken fillets - 4
Fresh mushrooms - 4
Carrots - 2
Young leeks - 2
Bamboo shoots - 1 small can
Shallots - 2
Vegetable oil - 2 1/2 tbsp
Dashi - 1 cup
Mirin - 4 tbsp
Sugar - 2 tbsp
Light soy sauce- 4 tbsp


  • Wash the chicken and pat dry with absorbent paper.
  • Cut into bite-sized pieces. Wipe the mushrooms with a clean damp cloth, then slice.
  • Scrape and slice the carrots into 1 cm slices.
  • Wash the leeks and cut on the diagonal into 3 cm pieces.
  • Drain the bamboo shoots. Trim and slice the shallots.
  • Heat the oil in a heavy based fry pan. Add the chcken pieces, carrots, leeks and bamboo shoots.
  • Saute for 2 to 3 minutes.
  • Add the dashi, mirin and sugar.
  • Simmer for 10 minutes. Reduce the heat and stir in the soy sauce.
  • Cook for a further 10 to 15 minutes. Stir in the mushrooms.
  • Cook until the mushrooms have warmed through.
  • Pour into a large serving dish and serve immediately.

November 10, 2017


Short grain rice - 2 cups
Chinese sausages -1 pair
Peanut oil  - 3 tbsp
Eggs - 3 (beaten)
Garlic - 1 tsp (finely chopped)
Shrimp paste - 1-2 tsp
Red capsicum - 1 (finely diced)
Spring onions - 4 (finely chopped)
Small cooked prawns - 1 cup
Pork - 1/2 cup (cooked and diced)
Chicken breasts - 1 cup (cooked, boned and diced)
Dark soy sauce - 2 tbsp
Water - 2 tbsp
Chilli sauce - 2 tsp
Sesame oil - 1 tsp

Coriander leaves - 1/2 cup
Omelette strips

  • Put 3 1/2 cups water in a saucepan, add rice and Chinese sausages and bring to the boil.
  • Cover with well fitted lid, turn heat to low and cook for 20 minutes without lifting the lid. 
  • When cooked, turn rice on to tray and leave to cool. 
  •  Separate sausages, slice thin diagonally and set aside.
  • Grease wok lightly and make 3 omelettes with beaten eggs, cut into strips and set aside.
  • Heat remaining oil in wok, add garlic, shrimp paste, capsicum, half the spring onions and stir fry for one minute.
  • Add cooked rice to wok and stir fry till warmed through. 
  •  Add prawns, pork, chicken and sausage, and stir till heated through.
  • In a bowl mix together soym water, chilli sauce and sesame oil, and pour over rice in the wok.
  • Raise heat, add remaining spring onions and half the omelette strips, stir and blend well.
  • Serve hot, garnished with chopped coriander leaves and remaining omelette strips. 

October 30, 2017


Large chicken fillets - 4
Sake - 1/2 cup
Light soy sauce - 3 tbsp
Fresh ginger juice - 2 tbsp
Shallots -4 
Wheat flour
Oil for deep frying
Pickled ginger


  • Mix the sake, soy sauce, ginger juice and finely chopped shallots together in a bowl.
  • Wash the chicken and pat dry on absorbent paper.
  • Cut into bite-sized pieces. 
  • Place in the bowl with the sake marinade and mix thoroughly. Marinate for at least one hour.
  • Drain the chicken and pat ddry on absorbent paper.  dust with flour.
  • Heat the oil in a deep, heavy based saucepan.
  • Cook the chicken in the hot oil until golden brown and cooked through, about 4-5 minutes.
  • Drain on absorbent paper.
  • Serve immediately garnished with pickled ginger and a dipping sauce.

October 17, 2017


Eggs  -8 (beaten)
Ham slices - 2 (chopped)
Chicken  - 175 gms (cooked)
Prawns - 8 (peeled, chopped, cooked)
Chives - 15 gms (freshly chopped)
Soy sauce - 2 tsp
Salt and freshly ground black pepper to taste
Oil - 2 tbsp


  • In a big bowl, mix together the eggs, ham, chicken and prawns.
  • Add the chives, soy sauce and salt and pepper to taste.
  • In a frying pan, heat the oil and pour the egg mixture.
  • gently stir the omelette with a fork while it is cooking.
  • Fold the omelette and serve hot.

October 07, 2017


Roasted chicken - 1 (skinned and cut into serving pieces)
Olive oil - 1 tbsp
Salt - 2 tsp
Water - 2 quarts
Pasta shells - 200 gms
Melted butter - 1/2 cup
Grated parmesan cheese - 1/3 cup
Marinara sauce - 1 - 1 1/2 cups (heated)


  • Place oil, salt, and water in large saucepan and bring to a boil.
  • Boil pasta for 12 minutes, or until tender. Drain.
  • Toss with butter and grated cheese.
  • Place chicken in center of large serving dish; arrange shells around chicken.
  • Pour hot marinara sauce over chicken, and serve.

September 26, 2017


Chicken stock - 5 cups
Salt - 1 tsp
flour - 1 -1 1/2 tbsp
Pepper - 1/2 tsp
Cream - 1 cup
Oil - 1 1/2 tbsp


  • Heat the stock and if there are any scraps of chicken meat from making it,cut them up and throw them in.
  • Make a roux of the oil and flour by heating the oil on medium heat for 1-2 minutes.
  • Lower the heat, stir the flour into the oil and work it in well to blend. It should have the consistency of a rather a dry paste.
  • Cook, stirring all the time, for a couple of minutes to get rid of the raw flour taste, taking care that it does not turn brown.
  • Take the pan off the heat and let it cool till it stops sizzling.Then add the hot stock all at once.
  • Immediately start stirring the soup. It will began to thicken.
  • Stir till well mixed, return the pan to the heat and bring slowly to the boil stirring all the time.
  • Add salt and pepper,and simmer for a few minutes, stirring often to ensure it doesn't stick.
  • Stir in the cream and pour into individual bowls.

September 01, 2017



Chicken - 1/2 kg
Water  - 5 cups
Sesame oil - 1 tbsp
Shredded cucumber, to garnish

For the sauce:
Light soy sauce - 2 tbsp
Sugar - 1 tsp
Spring onions - 1 tbsp (finely chopped)
Red chilli oil - 1 tsp
Ground Szechuan peppercorns - 1/2 tsp
White sesame seeds - 1tsp
Sesame paste - 2 tbsp or 
Peanut butter creamed with a little sesame oil


  • Clean the chicken well. Bring the water to a rolling boil in a wok, add the chicken.
  • Reduce the heat, cover and cook for 40-45 minutes.
  • Remove the chicken and immerse in cold water to cool.
  • After at least one hour, remove the chicken and drain; dry well with kitchen paper and brush on a coating of sesame oil.
  • carve the meat off the legs, wings and breast and pull the meat off the rest of the bones.
  • On flat surface, pound the meat with a rolling pin, then tear the meat into shreds with your fingers.
  • Place the meat in a dish with the shredded cucumber around the edge.
  • In a bowl, mix together all the sauce ingredients, keeping a few spring onions to garnish.
  • Pour the sauce over the chicken and serve.

August 28, 2017


Chicken liver  -250 gms
Water - 7 cups
Salt - 2 tsp
Pepper powder -1/2 tsp
Spring onions - 1 tbsp (green, chopped)
Coriander leaves - 1 tbsp


  • Put the liver in a pan, add the water and boil for 10 minutes or till liver is tender and the water become light broth.
  • Remove the liver from the broth, using a slotted spoon, chop finely and put it back in the broth, add salt, simmer on low heat for 10 minutes.
  • Add the pepper and garnish with coriander leaves and spring onions.
  • Serve hot.

August 20, 2017


Boneless chicken - 500 gms
Ginger garlic paste - 3 tbsp
Oil - 3 tbsp
Sweet mango juice - 100 ml
Raw green mango - 1
Green chillies -3
Salt to taste


  • marinate the chicken pieces, ginger garlic paste, salt and mango juice and leave aside for one hour.
  • Peel and cut the raw mango into tiny pieces. cut the chillies into tiny pieces.
  • Heat 2 tbsp oil and add marinated chicken with juices and cook over a low flame till the chicken is tender and all the juices are evaporated.remove from pan and keep aside.
  • Into the same pan add one tbsp of oil and put the mango pieces and the chillies.
  • Cook for 2 minutes over high flame.
  • Add the cooked chicken and mix well.
  • Serve hot.

August 17, 2017


Skinless chicken thighs -4
Skinless breasts – 2
(cut into large chunks)
Garlic cloves – 3 (chopped)
Ginger – thumb sized (chopped)
Spring onions – 4 (roughly chopped)
Coriander leaves  -  small bunch
Fish sauce – 2-3 tbsp
Sunflower oil – 3 tbsp
Egg noodles- 300 gms
Stir fry vegetables – 250 gms
Soy sauce – ½ tbsp.
Sweet chilli sauce, to serve

  • Put the garlic, ginger and spring onions in food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.
  • Bring a large saucepan of water to the boil and cook the noodles following pack instructions.
  • Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 minutes on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
  • Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 minutes, then add the noodles and soy sauce, stir frying for a few minutes to heat everything through.
  • Serve noodles and chicken patties with chilli sauce.

August 09, 2017


Chicken - 500 gms
Onions - 2 (thinly sliced)
Plain yoghurt - 1/2 cup (beaten)
Cashew paste - 1/2 cup
Fresh cream - 1/4 cup
Ginger - 2 tsp (sliced)
Garlic cloves -6
Grated coconut - 1/2 cup
green chillies - 4
cardamoms -3-4
Poppy seeds  -2 tbsp
Salt to taste
Chilli powder  -1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1 tsp
oil - 1/4 cup


  • Grind poppy seeds, coconut,garlic, green chillies, cardamom and salt together to make fine paste.
  • Heat oil in kadai, add sliced onion and fry them until they become translucent.
  • Add the chopped ginger and chicken pieces and fry for few minutes.
  • Add cashew paste and yoghurt and cook for 2-3 minutes.
  • Then add spices and ground paste and one cup of water.
  • Close the lid and cook till the chicken is done. 
  • Lastly add fresh cream and cook another 2 minutes.
  • Serve hot.

March 21, 2017


Chicken breast  - 250 gms
Langoustines - 200 gms
Large grapefruit - 1 (segmented)
Fried dried shrimp -  1 tbsp (optional)
Lime juice - 2 tbsp
Fish sauce - 1 tbsp
sugar - 1 tbsp
Fresh or dry coconut - 1 tbsp
Coconut milk - 1/2 cup


  • Barbeque or grill the chicken, cool and cube into small pieces.
  • Cook the langoustines in a pan full of salted water for three to five minutes.
  • Remove, cool and slice.
  • Cut open the grapefruit, shred the pulp and set aside.
  • Next, mix the lime juice, fish sauce and sugar thoroughly in a bowl.
  • Add the langoustines, chicken, coconut and coconut milk. Mix again.
  • Finally, add the grapefruit segment and mix all the ingredients well.
  • Pour into a dish and add the fried prawns.
  • for a touch of colour, decorate with chopped mint leaves and red chillies.
  • The dish may also be served in a hallowed-out grapefruit.


Cooked rice -  2 cups
Boneless chicken - 1 cup (cubed)
Thick coconut milk - 1 cup
Bell peppers - 1/2 cup (julienned)
Carrots - 1/2 cup (shredded)
Ginger garlic paste - 1 tbsp
Spring onion - 1/2 cup (chopped)
Red chilli paste - 1 tsp
Salt to taste
Oil - 1/2 cup


  • Heat oil in wok; add chicken along with ginger garlic paste, spring onions, bell peppers, carrots. Stir fry till chicken is cooked.
  • Add red chilli paste, salt and cook rice. Mix well.
  • Add coconut milk and stir fry till heated through.
  • Serve with garnished spring onions.

March 09, 2017


Chicken livers - 1 pound
Soy sauce-  1/2 cup
Green onions  - 1/2 cup (chopped with tops)
Dry vermouth, Sherry, or white rice wine - 1/4 cup
Sugar -  1 tbsp
Anise seed - 1/4 tsp
Fresh ginger root - 1 1/2 tsp (chopped)


  • Cover livers with water and bring just to boiling. Drain well.
  • Add soy sauce, green onions, wine, sugar, anise seed, and ginger.
  • Bring to boiling and simmer gently, covered, for 15 minutes.
  • Chill thoroughly in stock.
  • Slice livers in bite sized pieces, return to stock, keep cold.
  • Drain to serve, at room temperature.

January 30, 2017


Chicken breast fillet - 150 gms
Egg white - 1 tsp
Corn flour paste - 1 tsp
Fresh or canned asparagus - 115 gms
Stock - 750 ml
Salt and ground black pepper
Fresh coriander leaves - to garnish


  • Cut the chicken meat into thin slices, each about the size of a postage stamp.
  • Mix with a pinch of salt, then add the egg white and finally the cornflour paste.
  • Discard the tough stems of the asparagus, and cut the tender spears diagonally into short lengths.
  • Bring the stock to a rolling boil in a wok.
  • Add the asparagus, bring back to the boil and cook for 2 minutes.
  • Add the chicken, stir to separate and bring back to the boil once more.
  • Adjust the seasoning to taste.
  • Serve hot, garnished with fresh coriander leaves.

January 29, 2017


Chicken - 400 gms
Walnuts -150 gms
Onions - 200 gms
Ginger - 40 gms
Garlic - 20 gms
Chicken stock
Salt and pepper


  • Heat some oil in a saucepan. 
  • Fry the finely chopped garlic and onion until golden.
  • Add the chicken cut into large pieces, the saffron, cumin, ginger, chopped coriander, salt and pepper.
  • Mix well to allow the meat to infuse with the flavours.
  • Add enough chicken stock to cover the ingredients and leave to cook for approximately fifteen minutes over a low heat.
  • Toast the walnuts on aluminium foil in the oven.
  • just before serving, add the toasted walnuts., pub-6783067284749878, DIRECT, f08c47fec0942fa0