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.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, August 31, 2009
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.
Friday, August 28, 2009
How to cook Chicken Chow Mein
Chow Mein is a generic term for a dish of stir-fried noodles. Thus Chicken Chow Mein stands for stir-fired noodles with chicken trips.
This chicken chow mein recipe is good for four servings.
Chicken Chow Mein Ingredients:
250 g (8 oz) Chinese egg noodles
4 dried Chinese mushrooms
1 tablespoon peanut oil
3 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons peanut oil
1 white stalk celery
1 medium-sized green capsicum
2 large chicken breasts
2 teaspoons dry sherry (again)
2 teaspoons corn flour
1/2 teaspoon fresh ginger root, grated
salt
cooking oil
How to cook Chicken Chow Mein
Drop noodles into a large sauce pan of boiling salted water. When noodles begin to soften separate them using chopsticks or fork. Drain,rinse under cold running water, drain again and spread on absorbent paper or tray. Sprinkle with 1 table spoon peanut oil.
Soak the mushrooms in hot water for 20 minutes, rinse in cold water. Drain, remove stalks, cut mushroom in strips.
Put the strips of mushroom in a small sauce pan with the 3 teaspoons dry sherry, soy sauce, sugar and the oil. Cook gently, stirring for 3 minutes. Put aside.
Shred the celery and capsicum finely. Put aside.
Bone the chicken breasts and cut into short thin strips. Put in a bowl. Add the 2 teaspoons dry sherry and corn flour, stir well. Put aside for 5 minutes.
Heat 1 tablespoon oil with the grated ginger, add the celery and capsicum, and fry for 2 minutes. Stir in mushroom strips, fry for another minute, remove all from the pan. Set aside.
Add another 2 tablespoons oil in the pan, heat and add the chicken strips. Fry, stirring until the strips turn white. Replace the vegetables, add salt to taste. Reheat stirring well.
Heat 1 cup oil, fry noodles, half at a time, turning once to crisp. Put on a platter and top with the chicken mixture.
This chicken chow mein recipe is good for four servings.
Chicken Chow Mein Ingredients:
250 g (8 oz) Chinese egg noodles
4 dried Chinese mushrooms
1 tablespoon peanut oil
3 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons peanut oil
1 white stalk celery
1 medium-sized green capsicum
2 large chicken breasts
2 teaspoons dry sherry (again)
2 teaspoons corn flour
1/2 teaspoon fresh ginger root, grated
salt
cooking oil
How to cook Chicken Chow Mein
Drop noodles into a large sauce pan of boiling salted water. When noodles begin to soften separate them using chopsticks or fork. Drain,rinse under cold running water, drain again and spread on absorbent paper or tray. Sprinkle with 1 table spoon peanut oil.
Soak the mushrooms in hot water for 20 minutes, rinse in cold water. Drain, remove stalks, cut mushroom in strips.
Put the strips of mushroom in a small sauce pan with the 3 teaspoons dry sherry, soy sauce, sugar and the oil. Cook gently, stirring for 3 minutes. Put aside.
Shred the celery and capsicum finely. Put aside.
Bone the chicken breasts and cut into short thin strips. Put in a bowl. Add the 2 teaspoons dry sherry and corn flour, stir well. Put aside for 5 minutes.
Heat 1 tablespoon oil with the grated ginger, add the celery and capsicum, and fry for 2 minutes. Stir in mushroom strips, fry for another minute, remove all from the pan. Set aside.
Add another 2 tablespoons oil in the pan, heat and add the chicken strips. Fry, stirring until the strips turn white. Replace the vegetables, add salt to taste. Reheat stirring well.
Heat 1 cup oil, fry noodles, half at a time, turning once to crisp. Put on a platter and top with the chicken mixture.
Wednesday, July 22, 2009
How to make Italian Style Barbecued Chicken
Its a chicken barbecue with tomato and cheese, thus its Italian Style Barbecue Chicken.
Italian Style Barbecued Chicken
This recipe serves 4 people.
The chicken barbecues in 30-35 minutes on grill over medium hot coals.
The tomato and cheese sauce takes about 10 minutes over hot coals.
Ingredients
1 1/2 kg (3 lbs) of 4 chicken halves
3 tablespoon (75 ml) of cooking oil
750 g ( 1 1/2 lbs) of tomatoes, peeled and chopped
1 clove of garlic, crushed
1 teaspoon of ground bay leaves
1/2 teaspoon thyme
1/4 teaspoon oregano
3 tablespoons of grated Parmesan cheese
pepper
salt
Making the Tomato and Cheese Sauce
Pour the oil in a heavy pan and heat it over coals.
Once hot add tomatoes, garlic, ground bay leaves, thyme, oregano salt and pepper and cook. Stir and mash the ingredients until the tomatoes are pureed.
Fold in cheese and cook stirring for 2 to 3 minutes, then set pan aside.
Barbecuing the Chicken
Brush chicken halves generously with tomato and cheese sauce on all sides.
Place chicken on a grid over medium hot coals for 30-35 minutes, basting with the sauce, and turning the chicken two or three times.
There you have it, your Italian Style Barbecue Chicken, it is best served while hot.
Suggestion: Serve your Italain Style Barbecue Chicken with coleslaw or rice salad.
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