Tag Archives: Chicken

Chicken, rich in protein and low in calories may well be common, it remains no less delicious if well chosen and carefully prepared. Unfairly regarded as a tasteless meat, he has unlimited funds! A real food diet.

With or without skin? See for yourself! But if you want to remove, do so before serving, never before cooking. During cooking, the chicken skin acts as a protection, it will keep the flavor and vitamins. Once roasted or grilled, it makes a crispier texture. Enjoy! Without forgetting the “fools leave it there,” these little piece of chicken meat, tender and delicious, housed on either side of the frame, inside the pelvic bones.

Chicken is an excellent source of protein and is low in calories. Count 170 to 200 calories per 100 grams.

Curried chicken thighs

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Ingrédients :

  • 8 small chicken thighs
  • 3 teaspoons of curry powder
  • 1 teaspoon of ground cardamom
  • 1 lime
  • 2 shallots
  • 1 red chilli
  • 2 teaspoons of soybean oil
  • salt

Préparation :

Mince the shallots and red chili and set aside.

Heat the oil and fry the shallots, then add the chicken thighs and let them brown.

Add lemon juice, chili, cardamom and curry and mix well and cook for 20 minutes.

Salt and serve hot accompanied by white rice.

Tip : You can serve the chicken thighs with some pineapple slices that you do brown on each side in a pan with a little butter.

Cantonese fondue

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Ingredients :

  • 3 L of water
  • 3 cubes of chicken or beef
  • 100 g of soy noodles
  • 12 black mushrooms
  • 300 g oftofu
  • 200 g of beef
  • 200 g of chicken
  • 200 g of lamb
  • 200 g of cuttlefish
  • 200 g of tenderloin white fish
  • 500 g of Chinese Cabbage
  • 200 g of raw shrimp
  • 1 cup of soy sauce
  • 1 cup of oyster sauce
  • 1 bunch of Chinese scallions
  • peanut oil

Preparation :

Soak noodles in warm water for 20 minutes and drain. Do the same for the black mushrooms and cut into thick slices. Cut tofu into cubes. Reserve all.

Cut the beef meat, chicken and lamb into thin slices, and reserved to refrigerator.

incised lightly a cuttlefish and cut in half. Cut fish into small cube of 3×3 cm, and reserved all to refrigerate.

Shell shrimp, leaving tails, then make a small cut on the back of the shrimp and remove the black vein.

Chop the Chinese cabbage into thin slices and chopped chinese chives.

Heat water over high heat and add the chicken or beef cubes and bring to boil.

In a saucepan bring soy sauce and 1 tablespoon of peanut oil, then emulsify and incorporate the chopped chives and remove from heat. Do the same for oyster sauce but not incorporate the chopped chives.

Pour 1 liter of broth into the fondue pot that you put on medium heat and arrange the plates containing the noodles, vegetables, meats and seafood around and put the sauces in individual bowls.

Serve the noodles in a bowl and then accompanied the various dishes that you dip in the simmering broth and soaked in one of the sauces.

Tips : if you slice the meat yourself, it must be partially frozen for the fineness required. You are not obligated use three kinds of meat;

Anecdotes : The chinese fondue is a broth placed on the center of the table, where guests are invited to cook their own ingredients, placed in a small dip net or held with baguette.
The dishes often used in Chinese fondues are : fish and the crustaceans or other shellfish, meat into very thin slices (preferably white or mutton is also used), fish ball or meat, squid or cuttlefish cut into small pieces , vegetables (Chinese cabbage, spinach, scallions, black mushrooms, carrots, etc…). Chinese pasta preferably vermicelli of mung bean. Tofu (soybean paste fermented) in different forms. Small ravioli or various foods made from fish paste, special surimi for fondue sold in Asian supermarkets.

Shuan yang rou – Mongolian fondue

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Ingredients :

  • 200 g of leg of lamb
  • 200 g of rump
  • 200 g of chicken breast
  • 200 g of prawns
  • 100 g of shell-Jacques
  • 100 g of Chinese noodles
  • 400g of fresh black mushrooms
  • 100 g of spinach
  • 200 g of tofu
  • 1 lettuce
  • 1 Chinese cabbage
  • 2 L of water
  • 2 cubes of chicken stock
  • 4 tablespoons of soy sauce
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of sake
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of sesame oil
  • 2 teaspoon of sesame seed
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

sauce with egg:

    • 3 egg
    • 3 tablespoons of chicken broth
    • 2 teaspoons of vinegar
    • 2 teaspoons of sesame seeds

Spicy sauce:

    • 2 tablespoons of chili paste
    • 2 tablespoons of chicken broth
    • 2 teaspoons of ginger chopped
    • 2 clove garlic

Preparation :

Cut the meat into thin slices. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Wash and clean the Saint-Jacques retaining nuts and coral and reserved to refrigerator.

Cut leaves of lettuce and Chinese cabbage into pieces about 5 cm. Cut the mushrooms into thick slices and tofu into pieces and set aside.

Soak noodles in warm water for 20 minutes, then drain and set aside.

Heat water in a saucepan over high heat, add the bouillon cubes, soy sauce, rice vinegar, sake, ginger, sesame oil, sesame seeds, sugar, salt and pepper and bring to boil.

In a bowl break the eggs add the vinegar and sesame seeds mix well then add the broth and reserve.

In another bowl put the chili paste, ginger and garlic, mix well then add the broth and reserve.

Transfer the broth in a pot on medium heat to keep the simmering stock.

Place all the ingredients, meat, noodles, vegetables, seafood and sauces, around the fondue pot.

Serve.

Anecdotes : The Mongolian fondue called ” shuan yang rou” (shuan means simmer and yang rou means mutton) is a Chinese fondue. This is a fondue served in North China and very popular in Beijing. As its name suggests, it contains mostly sheep.
The Mongolian fondue, also called ” Mongolian pot ” is a Chinese dish imported from Mongolia, and then modified. It dates back a 1000 years and was renamed under the Qing, when he was very appreciated by the imperial court. The traditional Mongolian fondue uses a breed of sheep originated in Mongolia inside “Ujumgin” . Only parts (leg of lamb, thread) suitable for Mongolian pot.
And then the Chinese have added seafood to fondue and beef were used.

 

Chicken wings in oyster sauce

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Ingredients :

  • 1 kg of chicken wings
  • 3 cloves garlic
  • 3 tablespoons of oyster sauce
  • 3 tablespoons of soy sauce
  • 2 tablespoons of nuoc mam
  • 2 tablespoons of sugar
  • 1 ½ teaspoon of glutamate
  • 1 teaspoon of salt

Preparation :

Coarsely chop the garlic.

Cut chicken wings in the phalanges and make slight indentations on each side so that they may well impregnated sauce.

In a bowl place the chicken, add garlic, oyster sauce, soy sauce, fish sauce, sugar, monosodium glutamate and salt, mix.

Marinate at least 1 hour or overnight in the fridge covered with cellophane.

Heat oil in a fryer over high heat, when oil is hot dip the chicken wings and then reduce heat to medium and cook 10 minutes, turning occasionally to prevent the skin from chicken and does not burn turns black as it should be crispy, and obtain a dark brown color.

When the chicken wings are cuitent drain on paper towels.

Serve with plain rice with a sweet spicy sauce for chicken or a carrot salad or papaya.

Tips : you can also bake at 180 ° C for 20 minutes, turning and watching carefully that the skin is dark brown, not black as this mean they burn.

Pochero – Puchero – stew

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Ingredients :

  • 1 cup of chickpeas
  • 1 chicken of 1.5 kg
  • 500 g of pork
  • 2 chorizos
  • 1 large onion, chopped
  • 4 teaspoons of salt
  • 10 cloves garlic, minced
  • 1 teaspoon of black pepper
  • 4 spoons of oil
  • 1 medium onion, finely chopped
  • 2 ripe tomatoes, peeled and chopped
  • 500 g of sweet potato, peeled and chopped
  • 1 Chinese cabbage, chopped
  • 8 spring onions cut into 5 cm

Preparation :

Wash chickpeas and soak them in water overnight.
Cut chicken into pieces, cut the pork into 2, cut the chorizo ​​into slices.

Put all ingredients in a pressure cooker and cover with water, add chopped onion, salt, peppercorns and bring to boil.
Cover and simmer over low heat for 20 minutes until meat and chickpeas is almost tender.

In another saucepan, brown garlic and onion over low heat, stirring often, add tomatoes and when they are reduced to puree pour into the cocotte. Add the sweet potatoes. When half cooked, add the Chinese cabbage and onions.

Cook 25 minutes or until potatoes are cuitent.
serve separately the broth and meat surrounded by vegetables.

Tips : You can replace the pork with beef.

Anecdotes: This dish of Spanish origin was imported during the Spanish domination in the 16th and 17th century.

Bihon Pancit – fried noodles

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Ingredients :

  • 1 package of rice noodles (pancit bihon)
  • 100 g of cut green beans
  • 2 carrots cut into julienne
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons of soy sauce
  • 1 tablespoons of fish sauce (patis)
  • 2 chicken breasts sliced ​​
  • 1 cup of chicken stock
  • 1 lemon juice

Preparation :

In a large bowl filled with warm water, soak the rice noodles for 5 minutes to soften.

In a wok, put 2 tablespoons of vegetable oil and make heat over low heat.

Saute garlic and onion until it is transparent. Add the chicken breast and cook until browned, then season to taste with fish sauce.

Add the carrots stirring regularly then the green beans, pour half of broth and soy sauce, bring to boil and add noodles, stirring constantly until cooked.

Add the remaining broth if necessary.

Serve with a drizzle of lemon juice.

Anecdotes : Pancit or pansit is the term for noodles in Filipino cuisine. The noodles were introduced into the Philippines by the Chinese and have since been adopted in the local cooking. noodles dishes are also common in local restaurants. Food establishments specializing in noodles are often called panciterias.
Food according to tradition inherited from China, the noodles should be eaten on the day of his birthday. They are often served at birthday parties and Chinese restaurants in the Philippines often have “birthday noodles” on their menus. The noodles represent long life and good health, they should not be cut short so as not to remove the symbolism.

Chet glay hin – Chicken Curry

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Ingredients :

  • 3 teaspoons of garam masala
  • 1 fresh red chilli
  • 3 sheets Caloupilé or Kari
  • 2 cloves garlic
  • 2.5 cm of fresh ginger
  • 6 shallots
  • 3 tablespoons of peanut oil
  • ½ teaspoon of freshly ground black pepper
  • ½ teaspoon of cinnamon
  • 1 teaspoon of dried peppers, roasted and ground
  • ½ teaspoon of ground turmeric
  • 4 chicken legs
  • 50 cl of chicken broth
  • 2 lemons
  • fish sauce

Preparation :

In a bowl, sprinkle the chicken with turmeric, chili grind, cinnamon, pepper and salt.

Rub skin the chicken pieces with the spice mixture and let the chicken soak for 1 hour.

Heat oil in a pressure cooker and fry the chicken over a low heat until the skin browning and set aside.

Mix the shallots, garlic, ginger and fresh chilli in a blender or with a mortar and make a puree.

Put into the casserole and cook about 2 minutes to soften the paste and release the aromas.

Add Kari leaves and garam masala and cook another 2 minutes, return chicken to the casserole and add the chicken broth over high heat. Bring to a boil, then reduce heat to low, simmer over low heat for about 45 minutes until chicken is very tender and the sauce is reduced.

Check seasoning, adding a dash of lime juice and fish sauce.

Serve hot with plain rice.

Tips : This dish is served with rice, you can flavor it with coconut.

Anecdotes : The use of spices and garam masala, sweet Indian curry powder, illustrates the influence of cooking methods on Indian cuisine Burmese, although all Burmese curries do not follow this example.

Satay – sate – skewered meat

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Ingredients :

  • 1 kg of meat (beef, chicken or mutton)
  • 6 tablespoons of sugar
  • 1 1/2 cups of peanut
  • 1 stalk lemongrass
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • 2 large onions
  • 5 cloves of garlic
  • 1 cteaspoon of turmeric
  • 2 chopped cilantro
  • 30 g of fresh ginger
  • 1/4 cup of vegetable oil
  • 1/4 cup of water

for the sauce:

  • 680 g of peanuts
  • 5 cloves of garlic
  • 2 stalks lemongrass
  • 1/2 cup of sesame seeds
  • 2 tablespoons of chopped red pepper
  • 1 tablespoon of shrimp paste, dry
  • 2 large onions
  • 85 g of tamarind paste
  • 1/2 cup of powdered sugar
  • 1 piece of ginger
  • 4 teaspoons of salt
  • 6 cups of milk coconut

Preparation :
Finely chop the garlic, onions, peanuts, lemongrass and ginger and reserve.

Cut meat into cubes and place in a bowl and finely chopped ingredients. Add salt, sugar, cumin, turmeric, coriander, water and mix.

Marinate for at least 4 hours, then put the meat on skewers, cook the skewers ona grill or oven.

For the sauce:
Chop the onions, garlic and ginger. Dry toast the seeds of peanuts in a pan,remove the skins and grind finely.

Saute shrimp paste over medium heat for a few minutes, add onion and garlic to skillet, cook the onions until they become white.

Add lemongrass, ginger, chilli, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste and cook until the sauce thickens.

Serve skewers and sauce with vegetables or rice.

Tips : It is served with sliced ​​cucumber, cubes of compacted rice, raw onions and the famous satay sauce.

Anecdotes : Following colonization of Indonesia by the Netherlands, this dish is now extremely common in fast food establishments Dutch, the satay sauce is regularly used as an accompaniment to fried.

Yakitori – chicken skewers

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Ingredients :

  • 6 chicken breasts
  • 10 cl mirin
  • 10 cl sake
  • 10 cl black soy sauce
  • 2 c. tablespoons sugar
  • 1 leek
  • wooden skewers

Preparation :

Soak wooden skewers in cold water for 20 minutes to avoid the meat clings to the sticks.

Cut the leek and chicken fillets into pieces of 3 cm.

In a bowl put the mirin, sake, soy sauce and sugar and mix well until the sugar is well dissolved and set aside.

Marinate meat in sauce for 30 minutes in the fridge.

Skewer the chicken pieces and alternating with pieces of leek and cook on a grill or barbecue for 7-8 minutes on each side.

Brush over the skewers occasionally with remaining sauce.

Serve with white rice.

Tips : you can use beef, pork and vegetables to other like mushrooms or peppers.

Anecdotes : Traditional yakitori consists only of chicken and vegetables, but in modern usage is used beef, beef patty, chicken skin, pork, fish, seafood or fake meat with vegetables. The yakitori is typically served with salt or teriyaki sauce made ​​from mirin, sweet sake, soy sauce and sugar. This is a very popular dish in Japan and throughout Asia.

Chicken rice

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Ingredients :

  • 1 chicken
  • 1 tablespoon of Chinese rice wine
  • 2 tablespoon of soy sauce
  • 3 fresh ginger
  • 12 clove garlic
  • 5 chopped shallots
  • 1 teaspoonb of sesame oil
  • ½ teaspoon of salt
  • 3 cups of long grain rice
  • 2 tablespoon of cooking oil
  • 2 Liter of water
  • 2 pandan leaves
  • 10 red chillies, seeded
  • combawa juice
  • salt

Preparation :

Fill a pressure cooker with 2 liter of water and bring to boil. Rub inside of chicken with 1 tablespoon rice wine and soy sauce. Coarsely chop 3 slices of ginger, 3 cloves garlic and 1 shallot and then mix in a blender or in a mortar.

Placing the mixture within the chicken.

When the water boils, put the chicken in water for 1 hour over low heat, not boil water so the chicken be very tender and juicy.

At the end , remove the chicken and rub with 1 tsp. tablespoons of soy sauce, sesame oil and salt, then cut the chicken into small pieces and reserve the bones and carcass.

For the chicken broth, add the chicken bones and the carcass, 3 slices of ginger and 2 minced shallots in the water which the chicken is cooked and boil for 1 to 2 hours until the broth have a strong taste of chicken.

Discard the bones and the chicken carcass and strain the broth through in a sieve or a chinois.

For rice, wash rice until water runs clear and drain well and set aside.

In a wok, put a little oil, then saute 1/2 grated ginger and 2 cloves of garlic. Add rice and salt and fry quickly for about 1-2 minutes.

Transfer rice in a pressure cooker, add 1 liter of chicken broth and pandan leaves. Follow the normal instructions for cooking rice.

For the chilli sauce, coarsely chop 10 chillies, 1 garlic cloves and 1/2 ginger, then chop in a mortar or blender, add 2 tablespoons of chicken broth, 2 tablespoons of juice of combawa and salt.

Will keep in a covered container in the refrigerator for a few days, but is best served chilled.

For the ginger sauce, coarsely chop 1 ginger and 6 cloves garlic, then chop in a blender or mortar, add 2 tablespoons of chicken broth, 2 tablespoons of juice of combawa and salt.

For chicken soup, strain the remaining broth into bowls and serve.

Finely chop 2 shallots and sprinkle in the bowls.

Serve hot.

Tips : You can cook some cabbage leaves in the rest of chicken broth before serving the soup.

Anecdotes : Chicken Rice is a dish of Chinese origin, and is often associated with Hainan and the Malaysian cooking, but it is also commonly sold in neighboring like Thailand and Singapore. It is based on the dish called Wenchang Hainan.
In malaysia the chicken rice is served with rice balls rather than a bowl of rice.
In Singapore this dish is considered the national dish of Singapore, it is also serve in the airline for international flights.
In thailand the chicken rice is a common dish, it is called Khao man kai which literally means chicken rice oiled. Khao man kai is served with cucumbers, black pudding and fresh coriandre. The sauce that accompanies this dish is done with the tauchu also known as soybean paste yellow.

 

Bobor sach moan – chicken soup

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Ingredients :

  • 2 cup of rice
  • 1 chicken
  • 2  onion
  • 2 cube of chicken broth
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of whole peppercorns
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of fried garlic
  • 3 cloves of garlic
  • 2 L of Water
  • 50 g of thaï coriander
  • 1 green onion
  • 1/2 ginger

Preparation :

In a saucepan put 2 liters of water then add onion, crushed garlic, chicken, ginger, chicken broth cubes, sugar, salt, coriander seeds and pepper. Add more water if necessary to cover the chicken.

Cook for about 50 minutes over high heat and remove chicken. To check if the chicken is cooked prick with a fork and if the blood does not flow it is cooked, if not cook a little longer if you are unsure.

Wash the rice until the water runs clear and reserved.

Remove chicken and let cool, add the rice in the broth then heat over medium heat and simmer until rice is cooked.

When the chicken has cooled, remove meat, crumble into pieces with your hands, then put them back in broth. Simmer 10 minutes over high heat.

Serve in a bowl, season with chopped coriander, green onion and fried garlic and then served hot.

Tips : You can add dried shrimp or salted soy beans or chili paste if you like spicy food.

Anecdotes : The Cambodian Bobor is a dish best served on breakfast or at lunch depending on your preferences.

Canh dau hu – soybean soup

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Ingredients :

  • 2 cups of chicken broth
  • 100 g of tofu
  • 2 chicken breasts
  • 1 spoon of fresh coriander leaves chopped
  • 1 green pepper
  • 1 red pepper

Preparation :
Cut the tofu and the chicken into pieces. Slice the peppers into slices of medium size.
Put the chicken broth in the refrigerator and when it is frozen remove the greasy film that lies on its surface and bring the broth to a boil. Add the chicken, peppers and tofu and simmer over low heat for 15 minutes. Once heated through, serve into bowls and sprinkle with coriander leaves.

Tips : Serve with small bowls of sauce and chillies finely chopped birds.

Anecdotes : This soup comes from the north of Vietnam. A meal in Vietnam usually includes a soup on the menu.