Why do chicken and prawns go well together? They do don't they. Maybe because both are white meat, and both have approximately the same cooking time. Dishes that mix prawn and chicken are very common.
This Chinese Chicken and Prawn recipe makes 6 servings.
Ingredients:
2 large whole chicken breasts
500 g (1 lb) prawns, shelled
3 carrots
4 celery stalks
250 g (8 oz) mushrooms
1 bunch shallots
4 tablespoons peanut oil
1 clove garlic, halved
250 g (8 oz) snow peas
½ cup chicken stock
1 tablespoon corn flour
2 tablespoons dry sherry
1 tablespoon finely chopped fresh ginger
Chinese noodles and vermicelli
Procedure
Remove chicken from bone and cut into 3cm (1 in) pieces. Cut prawns in half, lengthwise. Thinly slice carrots, celery and mushrooms. Cut shallots into 5cm (2 in) pieces.
Heat 2 tablespoons of the oil with garlic in a wok. Stir-fry chicken and prawns for 2 minutes, or until chicken is golden; push to one side.
Add remaining 2 tablespoons oil; add carrots, celery, mushrooms, shallots and snow peas; stir fry until vegetables are coated with oil.
Pour chicken stock into pan; cover, steam 5 minutes, or until vegetables are crispy tender.
Combine corn flour, sherry and ginger in a cup; stir into a pan. Cook, stirring constantly, until sauce thickens and bubbles 2 minutes. Serve over Chinese noodles or vermicelli.
Monday, August 31, 2009
Chicken a la King
One story goes that the first chicken a la king wasn't made for royalty but rather for a man named Clark King III, while another story says it was a man named William King who first cooked it. Regardless of its origins we all enjoy Chicken a la King.
This recipe makes five to six servings.
Ingredients:
1 chicken, 1 ¾ kg (3 ½ lb)
2 spring parsley
1 bay leaf
Salt
3 tablespoon softened butter
1 medium sized green capsicum, diced
1 small onion, grated
1 ½ tablespoons flour
½ teaspoon paprika
Salt to taste
1 cup milk
¾ cup chicken stock
1 tablespoon dry sherry
125 g (4 oz) small mushrooms
Cooked rice
Procedure:
Put chicken into a saucepan with the parsley, bay leaf, salt to taste and water to cover. Put lid on pan, cook gently until tender.
Drain, pull of skin and disjoint chicken. Remove flesh from bones, cut into cubes, put aside. Strain the required stock, skim off fat.
Melt butter add the capsicum and onion, gently fry until soft. Add flour, paprika and salt and cook, stirring for 1-2 minutes.
Slowly stir in the milk and stock, mixed together and cook, stirring until boiling. Simmer for 2-3 minutes, stir the sherry.
Quickly fry the mushrooms in butter until softened, add to sauce with the chicken cubes and simmer until reheated. Serve on a bed of cooked rice.
This recipe makes five to six servings.
Ingredients:
1 chicken, 1 ¾ kg (3 ½ lb)
2 spring parsley
1 bay leaf
Salt
3 tablespoon softened butter
1 medium sized green capsicum, diced
1 small onion, grated
1 ½ tablespoons flour
½ teaspoon paprika
Salt to taste
1 cup milk
¾ cup chicken stock
1 tablespoon dry sherry
125 g (4 oz) small mushrooms
Cooked rice
Procedure:
Put chicken into a saucepan with the parsley, bay leaf, salt to taste and water to cover. Put lid on pan, cook gently until tender.
Drain, pull of skin and disjoint chicken. Remove flesh from bones, cut into cubes, put aside. Strain the required stock, skim off fat.
Melt butter add the capsicum and onion, gently fry until soft. Add flour, paprika and salt and cook, stirring for 1-2 minutes.
Slowly stir in the milk and stock, mixed together and cook, stirring until boiling. Simmer for 2-3 minutes, stir the sherry.
Quickly fry the mushrooms in butter until softened, add to sauce with the chicken cubes and simmer until reheated. Serve on a bed of cooked rice.
Sunday, August 30, 2009
How to make Chicken Curry
Curry derives from the Dravidian word "Kari" and means "vegetable in sauce" or "sauce". In recent times Curry is broadly used to refer to any spicy dish cooked in the South Asian and Southeast Asian style of cooking.
Here we have chicken curry hopefully cooked the classic Indian way.
Ingredients:
1 chicken 2kg (4 lb)
1 1/2 cups milk
1 1/2 cups desiccated coconut
3 medium sized onions, chopped finely
1 clove garlic, crushed
1/2 teaspoon fresh root ginger, very finely chopped
3 tablespoons ghee, butter or oil
1 tablespoon curry powder
3 medium sized tomatoes, peeled and chopped
Salt to taste
Procedure:
Disjoint chicken and cut into small serving pieces.
Heat milk, add coconut, leave for 15 minutes to cool, and pour into a bowl through a sieve, kneading the coconut to extract all the liquid.
Gently fry the onions, garlic and ginger in the butter, ghee or oil until onions have softened and are lightly tinted. Add the curry powder, stir over low heat for 2-3 minutes.
Stir in tomatoes, coconut milk and salt, cover and simmer for 15 minutes. Add chicken, cover and continue simmering for 45 minutes to one hour, or more until chicken is tender.
Serve with rice.
Suggestion:
I find chicken curry more tasty the next day after reheating it. That's because the chicken absorbs more of the sauce overnight.
About Ghee
Traditionally ghee is butter produced from the milk of buffalo indigenous to the Indian subcontinent, although the process of preparation si different. If you can't find one at a local store or ethnic market, butter is fine, or cooking oil.
Here we have chicken curry hopefully cooked the classic Indian way.
Ingredients:
1 chicken 2kg (4 lb)
1 1/2 cups milk
1 1/2 cups desiccated coconut
3 medium sized onions, chopped finely
1 clove garlic, crushed
1/2 teaspoon fresh root ginger, very finely chopped
3 tablespoons ghee, butter or oil
1 tablespoon curry powder
3 medium sized tomatoes, peeled and chopped
Salt to taste
Procedure:
Disjoint chicken and cut into small serving pieces.
Heat milk, add coconut, leave for 15 minutes to cool, and pour into a bowl through a sieve, kneading the coconut to extract all the liquid.
Gently fry the onions, garlic and ginger in the butter, ghee or oil until onions have softened and are lightly tinted. Add the curry powder, stir over low heat for 2-3 minutes.
Stir in tomatoes, coconut milk and salt, cover and simmer for 15 minutes. Add chicken, cover and continue simmering for 45 minutes to one hour, or more until chicken is tender.
Serve with rice.
Suggestion:
I find chicken curry more tasty the next day after reheating it. That's because the chicken absorbs more of the sauce overnight.
About Ghee
Traditionally ghee is butter produced from the milk of buffalo indigenous to the Indian subcontinent, although the process of preparation si different. If you can't find one at a local store or ethnic market, butter is fine, or cooking oil.
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